Alderweireldt, Elien

Dewettinck, Koen

Lemarcq, Valérie

Muhammad, Dimas Rahadian Aji

Vanoverberghe, Pauline

English

Ghent University Academic Bibliography

We are grateful to the Ministry of Research, Technology, and Higher Education, the Republic of Indonesia for the PhD scholarship (BPPLN 15.1/E4.4/2015), and to Hercules foundation for its ﬁnancial support in the acquisition of the SEM JEOL JSM-7100F and the cryo- transfer system Quorum PP3000T (grant no. AUGE-09-029). The authors also thank Cacaolab bvba (Evergem, Belgium) for helping in making chocolate.ConclusionsResult and DiscussionEffect of cinnamon (Cinnamomum burmanii Blume) essential oils on the textural, rheological, thermal properties and antioxidant activity of white chocolateDimas R.A. Muhammad1,2, Valérie Lemarcq1, Elien Alderweireldt1, Pauline Vanoverberghe1, Koen Dewettinck1Email: DimasRahadianAji.Muhammad@UGent.be1)Lab. of Food Technology and Engineering,Dept. of Food Safety and Food QualityGhent University, Belgium2)Lab. of Food Engineering,Dept. of Food Science and Technology Universitas Sebelas Maret, IndonesiaIntroduction MethodsChocolate with herbs or spices has become more popular in recent years. This may be due to the unique flavour and potential antioxidant capacity.  However, studies on the herbs and spice-enriched chocolate are still limited. Among primary types of chocolate, white chocolate has the lowest level of specific chocolate flavor and  antioxidant activity due to the absence of cocoa mass. In this study, the effect of cinnamon essential oils on the textural, rheological, melting profile and antioxidant activity of white chocolates are investigated. The term of essential oils is understood to mean a mixture of biochemical compound obtained from the plant volatile fraction by steam distillation. meltingChocolate discmixing with essential oilstemperingmouldingQuality attributes of cinnamon essential oils-enriched white chocolateFig 1. Chromatogram of cinnamon essential oils obtained by a Shimadzu GCMS-QP2010 SE instrument equipped with a Restek RTX-5MS low-bleed fused-silica capillary column. Cinnamaldehyde was detected as the major compound (Peak 14, relative content 55.45%).Chemical properties and antioxidant activity of cinnamon essential oils0204060800 20 40 60 80 100% inhibitionVolume (µl)Essential oilsBHA 100 ug/mlCinnamaldehydeFig 2. DPPH radical scavenging activity of cinnamon essential oils. The volume were varied and the incubation time was fixed at 30 min in dark condition. The absorbance was observed after the incubation under wavelength 517 nm.Fig 3. Kinetics of the DPPH radical scavenging activity of cinnamon essential oils. The volume was fixed at 100 µl and the absorbance was continuously monitored under wavelength 517 nm in 60 minutes. 0204060801000 10 20 30 40 50 60% inhibition Time (minutes)Essential oilsBHA 100 ug/mlCinnamaldehydeTable 1. Antioxidant activity of cinnamon essential oils determined by FRAP (Ferric Reducing Antioxidant Power) and phospo-molibdenum and method.48.56 a449.74 a40.46 a111.93 b999.21 b39.31 a020040060080010001200FRAP Activity (µMAAE/g chocolate)Total antioxidantactivity (µg TAE/gchocolate)DPPH radicalscavening activity(% inhibition)Chocolate ControlChocolate CEOFig 4. Antioxidant activity of white chocolate enriched with cinnamon essential oils (CEO). Samples with different notation are significantly different from each other (α=5%).Fig 8. Microstructural properties of white chocolate (A) and white chocolate enriched with cinnamon essential oils observed by Cryo-SEM. The presence of the essential oils has no significant impact on the microstructural properties of the chocolates.A B9.53 ± 0.45 a8.89 ± 0.36 b06121Hardness(N)Chocolate Control Chocolate CEOFig 6. Hardness of white chocolate enriched with cinnamon essential oils (CEO). Different notations indicate significant differences (α=5%) between the samples. Corresponding author14 ± 0.1 a1.38 ± 0.01 b0.97 ± 0.08 a14.5 ± 0.1 b1.31 ± 0.02 a1.31 ± 0.01 b0918Casson yield stress(Pa)Casson viscosity(Pa.s)Thixotropy (Pa)Chocolate ControlChocolate CEOFig 5. Rheological behaviour of white chocolate enriched with cinnamon essential oils (CEO). Different notations indicate significant differences (α=5%) between the samples. Fig 7. Melting profile of white chocolate enriched with cinnamon essential oils (CEO) observed by Differential Scanning Calorimetry (DSC). Cinnamon essential oils that consist of a number of volatile compounds exhibit antioxidant activity.Cinnamaldehyde and possibly other volatile compounds play a role in the increase of antioxidant activity. Additionof the essential oils into white chocolate (0.1% w/w) slightly improved the FRAP activity and total antioxidantactivity of the white chocolate. The DPPH radical scavenging activity was not significantly different betweensamples.White chocolate enriched with cinnamon essential oils has lower hardness and casson viscosity. However, it hashigher yield stress and thixotropy than the chocolate control. There is no remarkable difference between thesamples in terms of melting profile and microstructural properties.Essential oils from various herbs and spices have an good potential to enrich the flavor properties of chocolate,but not antioxidant property. The method for making chocolate in this research can be adopted by the small scaleconfectionery producer.Adding cinnamon essential oils is strategically and technologically feasible to enrich flavor properties of white chocolate. The results show some deviating behaviour of the enriched chocolate in rheological and textural properties. However the differences are not insuperable in industrial application. Even though an improvement in antioxidant activity of the chocolate was observed, cinnamon essential oils did not satisfactorily enhance antioxidant activity of the chocolate. Adding whole powder or oleoresins of cinnamon may be more effective to improve antioxidant activity of white chocolate.0 50 100 150 200Relative heat flowTemperature (oC)Chocolate control Chocolate CEOExo upParameter ActivityFRAP activity (µM AAE/g) 57.77 ± 6.13Total antioxidant activity (µg TAE/g) 596.59 ± 47.68analysis

Effect of cinnamon (Cinnamomum burmanii Blume) essential oils on the textural, rheological, thermal profile and antioxidant activity of white chocolate

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Effect of cinnamon (Cinnamomum burmanii Blume) essential oils on the textural, rheological, thermal profile and antioxidant activity of white chocolate

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