Enhancing the bioactive profile of dark chocolates with encapsulated native berry peel extracts

Requejo-Santacruz W.; Reyna-Gonzales K.; Yoplac I.; Quispe-Neyra J.; Cayo-Colca I.S.; Castro-Alayo E.M.; Balcázar-Zumaeta C.R. · Frontiers in Food Science and Technology (2026) · DOI: 10.3389/frfst.2025.1707905

Resumen

The food industry is focusing on incorporating functional ingredients to enhance the nutritional and bioactive value of food products. Therefore, this study aimed to evaluate the effect of incorporating encapsulated peel extracts from four berry species at concentrations. To this end, dark chocolates were formulated with the addition of berries at 0.5, 1.0, 1.5, and 2.5%, where was evaluated functional properties of dark chocolates, like as antioxidant activity by three assays; total phenolic content (TPC); and individual phenolic compounds (catechin, epicatechin, theobromine, caffeine, and gallic acid) were quantified by UHPLC. The results showed that the incorporation of berry peel extracts at concentrations between 1.5% and 2.5% in dark chocolates was the most effective, producing significant enhancements in antioxidant activity, TPC, and phenolic compounds. Within the antioxidant assays, FRAP showed the greatest sensitivity for detecting differences among formulations. The DC/Rf sample exhibited the highest levels of TPC, FRAP, gallic acid, and catechin. Similarly, the DC/Vc formulation showed elevated values of TPC, FRAP, and gallic acid. In conclusion, microencapsulation of native berry peel extracts enhanced the bioactive composition of dark chocolates, resulting in higher antioxidant capacity and phenolic compound content, thereby indicating their potential application in the development of functional foods. Copyright

Instituciones: Universidad Nacional de Piura; Universidad Nacional Toribio Rodríguez de Mendoza de Amazonas