Reduction of Saturated Fat in Dark Chocolate using Sacha Inchi (Plukenetia volubilis) Oil Oleogel
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Published
31 January 2024
Keywords:
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dark chocolate, polyunsaturated fatty acid, sacha inchi oil oleogel, saturated fat
Abstract
This research studied the effectiveness of Sacha Inchi Oil Oleogel (SIOO) as a partial replacement for saturated fat in dark chocolate. Sacha inchi (Plukenetia volubilis) oil is high in polyunsaturated fatty acids (α-linolenic and linoleic acids) and a good source of tocopherols. This study prepared oleogels using sacha inchi oil as a base oil and food-grade beeswax as an oleogelator. Different percentages of SIOO (1%, 2.5% and 5.0%) were added in the dark chocolate. Dark chocolate without SIOO was used as a control. Fatty acid profile, total polyphenols, antioxidant activity and sensory evaluation of the formulated dark chocolates with SIOO were investigated. The incorporation of SIOO significantly (p<0.05) lowered the saturated fat and increased the polyunsaturated fatty acids in dark chocolate samples. This study also showed that the total polyphenols and antioxidant activity of dark chocolates enriched with 2.5 and 5.0% SIOO were significantly higher (p<0.05) than the other chocolate samples. Sensory evaluation showed that control and dark chocolates added with SIOO (1% and 2.5%) received similar scores for all sensory attributes. However, the highest concentration of SIOO decreased significantly (p<0.05) the scores for the taste and overall acceptability of dark chocolate. Therefore, the enrichment of sacha inchi oil oleogel as a functional ingredient could reduce the saturated fat and increase the polyunsaturated fatty acids and antioxidant activity of the formulated dark chocolate, which is well-accepted by consumers.
References
Alvarez MD, Cofrades S, Espert M, Sanz T, Salvador A. 2021. Development of chocolates with improved lipid profile by replacing cocoa butter with an oleogel. Gels 7:220. https://doi.org/10.3390/gels7040220
Andújar I, Recio MC, Giner RM, Rios JL. 2012. Cocoa polyphenols and their potential benefits for human health. Oxidative medicine and cellular longevity. Oxid Med Cell Longev 2012:906252. https://doi.org/10.1155/2012/906252
Biswas N, Cheow YL, Tan C, Siow L-F. 2017. Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). LWT 82:420-428. https://doi.org/10.1016/j.lwt.2017.04.039
Cabrera S, Rojas J, Moreno A. 2020. Oleogels and their contribution in the production of healthier food products: The fats of the future. J Food Nutr Res 8(4):172-182. https://doi.org/10.12691/jfnr-8-4-3
Calligaris S, Alongi M, Lucci P, Anese M. 2020. Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels. Food Chem 314:126146. https://doi.org/10.1016/j.foodchem.2019.126146
Cárdenas DM, Rave LJG, Soto JA. 2021. Biological activity of sacha inchi (Plukenetia volubilis Linneo) and potential uses in human health: A review. Food Technol Biotechnol 59(3):253-266. https://doi.org/10.17113/ftb.59.03.21.6683
Cisneros FH, Paredes D, Arana A, Cisneros-Zevallos L. 2014. Chemical composition, oxidative stability and antioxidant capacity of oil extracted from roasted seeds of Sacha-inchi (Plukenetia volubilis L.). J Agric Food Chem 62(22):5191–5197. https://doi.org/10.1021/jf500936j
de Camargo AC, Regitano-D'arce MAB, Gallo CR, Shahidi F. 2015. Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin. J Funct Foods 12:129-143. https://doi.org/10.1016/j.jff.2014.10.034
EFSA. 2012. Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA J 10: 2809–2830. https://doi.org/10.2903/j.efsa.2012.2809
Espert M, Hernández MJ, Sanz T, Salvador A. 2021. Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels. Food Hydrocoll 120:106917. https://doi.org/10.1016/j.foodhyd.2021.106917
Frolova Y, Sarkisyan V, Sobolev R, Makarenko M, Semin M, Kochetkova A. 2022. The influence of edible oils’ composition on the properties of beeswax-based oleogels. Gels 8:48. https://doi.org/10.3390/gels8010048
Goyal A, Tanwar B, Sihag MK, Sharma V. 2022. Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food Chem 373:131459. https://doi.org/10.1016/j.foodchem.2021.131459
Issara U, Suwannakam M, Park S. 2022. Effect of traditional fat replacement by oleogel made of beeswax and canola oil on processed meat (steak type) quality. Food Res 6(5):289-299. https://doi.org/10.26656/fr.2017.6(5).653
Jing X, Chen Z, Tang Z, Tao Y, Huang Q, Wu Y, Zhang H, Li X, Liang J, Liu Z et al. 2022. Preparation of camellia oil oleogel and its application in an ice cream system. LWT 169:113985. https://doi.org/10.1016/j.lwt.2022.113985
Li L, Liu G. 2019. Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate. J Food Eng 263:114-122. https://doi.org/10.1016/j.jfoodeng.2019.06.001
Liu Q, Xu YK, Zhang P, Na Z, Tang T, Shi YX. 2014. Chemical composition and oxidative evolution of Sacha Inchi (Plukentia volubilis L.) oil from Xishuangbanna (China). Grasas Aceites 65(1):e012. http://dx.doi.org/10.3989/gya.075713
Loganathan R, Kim-Tiu T. 2022. Assessment of fatty acid and vitamin E profiles in edible oils in Malaysia. J Oil Palm Res 34(4):741-751. https://doi.org/10.21894/jopr.2022.0019
Manzoor S, Masoodi FA, Naqash F, Rashid R. 2022. Oleogels: Promising alternatives to solid fats for food applications. Food Hydrocoll Health 2:100058. https://doi.org/10.1016/j.fhfh.2022.100058
Market Research Report 2020. The global cocoa and chocolate market is projected to grow from $48.29 billion in 2022 to $67.88 billion by 2029, at a CAGR of 4.98% in forecast period, 2022-2029. https://www.fortunebusinessinsights.com/industry-reports/cocoa-and-chocolate-market-100075 [Accessed at 1 June 2023].
Md. Ali AR, Dimick PS. 1994. Thermal analysis of palm mid-fraction, cocoa butter and milk fat blend by different scanning calorimetric. J Am Oil Chem Soc 71(3):299-302. https://doi.org/10.1007/BF02638056
Merlino VM, Mota-Gutierrez J, Borra D, Brun F, Cocolin L, Blanc S, Massaglia S. 2021. Chocolate culture: Preferences, emotional implications and awareness of Italian consumers. Int J Gastron Food Sci 25:100374. https://doi.org/10.1016/j.ijgfs.2021.100374
Nguyen HC, Vuong DP, Nguyen NTT, Nguyen NP, Su C-H, Wang F-M, Juan H-Y. 2020. Aqueous enzymatic extraction of polyunsaturated fatty acid–rich sacha inchi (Plukenetia volubilis L.) seed oil: An eco-friendly approach. LWT 133:109992. https://doi.org/10.1016/j.lwt.2020.109992
Pehlivanogly H, Demirci M, Toker OS, Konar N, Karasi S, Sagdic O. 2018. Oleogels, a promising structured oils for decreasing saturated fatty acid concentration: production and food-based applications. Crit Rev Food Sci Nutr 58(8):1330-1341. https://doi.org/10.1080/10408398.2016.1256866
Perţa-Crişan S, Ursachi C-Ş, Chereji B-D, Tolan I, Munteanu F-D. 2023.
Food-grade oleogels: Trends in analysis, characterization, and applicability. Gels 9:386. https://doi.org/10.3390/gels9050386
Ramos-Escudero F, Morales MT, Escudero MR, Munoz MR, Chavez KC, Asuero AG. 2021. Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation. Food Res Int 140:110022. https://doi.org/10.1016/j.foodres.2020.110022
Ramos-Escudero F, Muñoz AM, Escudero MR, Viñas-Ospino A, Morales MT, Asuero AG. 2019. Characterization of commercial Sacha inchi oil according to its composition: Tocopherols, fatty acids, sterols, triterpene and aliphatic alcohol. J Food Sci Technol 56(10):4503–4515. https://doi.org/10.1007/s13197-019-03938-9
Rodzi NARM, Lee LK. 2022. Sacha inchi (Plukenetia volubilis L.): Recent insight on phytochemistry, pharmacology, organoleptic, safety and toxicity perspectives. Heliyon 8(9):e10572. https://doi.org/10.1016/j.heliyon.2022.e10572
Schiessel DL, Yamazaki, RK, Kryczyk M, Coelho I, Yamaguchi AA, Pequito DCT, Brito GAP, Borghetti G, Fernandes LC. 2015. α-linolenic fatty acid supplementation decreases tumor growth and cachexia parameters in walker 256 tumor-bearing rats. Nutr. Cancer 67(5):839-846. https://doi.org/10.1080/01635581.2015.1043021
Selvasekaran P, Chidambaram R. 2021. Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: an overview of the past decade. Trends Food Sci Technol 113:315-334. https://doi.org/10.1016/j.tifs.2021.05.008
Silva EC, Sobrinho VS, Cereda MP. 2013. Stability of cassava flour-based food bars. Food Sci Technol (Campinas) 33(1):192-198. https://doi.org/10.1590/S0101-20612013005000025
Shahanas E, Panjikkaran ST, Sharon CL, Remya PR. 2019. Health benefits of bioactive compounds from cocoa (Theobroma Cacao). Agric Rev 40(2):143-149. https://doi.org/10.18805/ag.R-1851
Sintang MD, Danthine S, Tavernier I, Van De Walle D, Doan CD, Aji Muhammad DR, Rimaux T, Dewettinck K. 2021. Polymer coated fat crystals as oil structuring agents: fabrication and oil-structuring properties. Food Hydrocoll 115:106623. https://doi.org/10.1016/j.foodhyd.2021.106623
Urbańska B, Kowalska J. 2019. Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world. Antioxidants (Basel) 8(8):283. https://doi.org/10.3390/antiox8080283
Zanqui AB, da Silva CM, de Morais DR, Santos JM, Ribeiro SAO, Eberlin MN, Cardozo-Filho L, Visentainer JV, Gomes STM, Matsushita M. 2016. Sacha inchi (Plukenetia volubilis L.) oil composition varies with changes in temperature and pressure in subcritical extraction with n-propane. Ind Crops Prod 87:64–70. https://doi.org/10.1016/j.indcrop.2016.04.029
Andújar I, Recio MC, Giner RM, Rios JL. 2012. Cocoa polyphenols and their potential benefits for human health. Oxidative medicine and cellular longevity. Oxid Med Cell Longev 2012:906252. https://doi.org/10.1155/2012/906252
Biswas N, Cheow YL, Tan C, Siow L-F. 2017. Physical, rheological and sensorial properties, and bloom formation of dark chocolate made with cocoa butter substitute (CBS). LWT 82:420-428. https://doi.org/10.1016/j.lwt.2017.04.039
Cabrera S, Rojas J, Moreno A. 2020. Oleogels and their contribution in the production of healthier food products: The fats of the future. J Food Nutr Res 8(4):172-182. https://doi.org/10.12691/jfnr-8-4-3
Calligaris S, Alongi M, Lucci P, Anese M. 2020. Effect of different oleogelators on lipolysis and curcuminoid bioaccessibility upon in vitro digestion of sunflower oil oleogels. Food Chem 314:126146. https://doi.org/10.1016/j.foodchem.2019.126146
Cárdenas DM, Rave LJG, Soto JA. 2021. Biological activity of sacha inchi (Plukenetia volubilis Linneo) and potential uses in human health: A review. Food Technol Biotechnol 59(3):253-266. https://doi.org/10.17113/ftb.59.03.21.6683
Cisneros FH, Paredes D, Arana A, Cisneros-Zevallos L. 2014. Chemical composition, oxidative stability and antioxidant capacity of oil extracted from roasted seeds of Sacha-inchi (Plukenetia volubilis L.). J Agric Food Chem 62(22):5191–5197. https://doi.org/10.1021/jf500936j
de Camargo AC, Regitano-D'arce MAB, Gallo CR, Shahidi F. 2015. Gamma-irradiation induced changes in microbiological status, phenolic profile and antioxidant activity of peanut skin. J Funct Foods 12:129-143. https://doi.org/10.1016/j.jff.2014.10.034
EFSA. 2012. Scientific Opinion on the substantiation of a health claim related to cocoa flavanols and maintenance of normal endothelium-dependent vasodilation pursuant to Article 13(5) of Regulation (EC) No 1924/2006. EFSA J 10: 2809–2830. https://doi.org/10.2903/j.efsa.2012.2809
Espert M, Hernández MJ, Sanz T, Salvador A. 2021. Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels. Food Hydrocoll 120:106917. https://doi.org/10.1016/j.foodhyd.2021.106917
Frolova Y, Sarkisyan V, Sobolev R, Makarenko M, Semin M, Kochetkova A. 2022. The influence of edible oils’ composition on the properties of beeswax-based oleogels. Gels 8:48. https://doi.org/10.3390/gels8010048
Goyal A, Tanwar B, Sihag MK, Sharma V. 2022. Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food Chem 373:131459. https://doi.org/10.1016/j.foodchem.2021.131459
Issara U, Suwannakam M, Park S. 2022. Effect of traditional fat replacement by oleogel made of beeswax and canola oil on processed meat (steak type) quality. Food Res 6(5):289-299. https://doi.org/10.26656/fr.2017.6(5).653
Jing X, Chen Z, Tang Z, Tao Y, Huang Q, Wu Y, Zhang H, Li X, Liang J, Liu Z et al. 2022. Preparation of camellia oil oleogel and its application in an ice cream system. LWT 169:113985. https://doi.org/10.1016/j.lwt.2022.113985
Li L, Liu G. 2019. Corn oil-based oleogels with different gelation mechanisms as novel cocoa butter alternatives in dark chocolate. J Food Eng 263:114-122. https://doi.org/10.1016/j.jfoodeng.2019.06.001
Liu Q, Xu YK, Zhang P, Na Z, Tang T, Shi YX. 2014. Chemical composition and oxidative evolution of Sacha Inchi (Plukentia volubilis L.) oil from Xishuangbanna (China). Grasas Aceites 65(1):e012. http://dx.doi.org/10.3989/gya.075713
Loganathan R, Kim-Tiu T. 2022. Assessment of fatty acid and vitamin E profiles in edible oils in Malaysia. J Oil Palm Res 34(4):741-751. https://doi.org/10.21894/jopr.2022.0019
Manzoor S, Masoodi FA, Naqash F, Rashid R. 2022. Oleogels: Promising alternatives to solid fats for food applications. Food Hydrocoll Health 2:100058. https://doi.org/10.1016/j.fhfh.2022.100058
Market Research Report 2020. The global cocoa and chocolate market is projected to grow from $48.29 billion in 2022 to $67.88 billion by 2029, at a CAGR of 4.98% in forecast period, 2022-2029. https://www.fortunebusinessinsights.com/industry-reports/cocoa-and-chocolate-market-100075 [Accessed at 1 June 2023].
Md. Ali AR, Dimick PS. 1994. Thermal analysis of palm mid-fraction, cocoa butter and milk fat blend by different scanning calorimetric. J Am Oil Chem Soc 71(3):299-302. https://doi.org/10.1007/BF02638056
Merlino VM, Mota-Gutierrez J, Borra D, Brun F, Cocolin L, Blanc S, Massaglia S. 2021. Chocolate culture: Preferences, emotional implications and awareness of Italian consumers. Int J Gastron Food Sci 25:100374. https://doi.org/10.1016/j.ijgfs.2021.100374
Nguyen HC, Vuong DP, Nguyen NTT, Nguyen NP, Su C-H, Wang F-M, Juan H-Y. 2020. Aqueous enzymatic extraction of polyunsaturated fatty acid–rich sacha inchi (Plukenetia volubilis L.) seed oil: An eco-friendly approach. LWT 133:109992. https://doi.org/10.1016/j.lwt.2020.109992
Pehlivanogly H, Demirci M, Toker OS, Konar N, Karasi S, Sagdic O. 2018. Oleogels, a promising structured oils for decreasing saturated fatty acid concentration: production and food-based applications. Crit Rev Food Sci Nutr 58(8):1330-1341. https://doi.org/10.1080/10408398.2016.1256866
Perţa-Crişan S, Ursachi C-Ş, Chereji B-D, Tolan I, Munteanu F-D. 2023.
Food-grade oleogels: Trends in analysis, characterization, and applicability. Gels 9:386. https://doi.org/10.3390/gels9050386
Ramos-Escudero F, Morales MT, Escudero MR, Munoz MR, Chavez KC, Asuero AG. 2021. Assessment of phenolic and volatile compounds of commercial Sacha inchi oils and sensory evaluation. Food Res Int 140:110022. https://doi.org/10.1016/j.foodres.2020.110022
Ramos-Escudero F, Muñoz AM, Escudero MR, Viñas-Ospino A, Morales MT, Asuero AG. 2019. Characterization of commercial Sacha inchi oil according to its composition: Tocopherols, fatty acids, sterols, triterpene and aliphatic alcohol. J Food Sci Technol 56(10):4503–4515. https://doi.org/10.1007/s13197-019-03938-9
Rodzi NARM, Lee LK. 2022. Sacha inchi (Plukenetia volubilis L.): Recent insight on phytochemistry, pharmacology, organoleptic, safety and toxicity perspectives. Heliyon 8(9):e10572. https://doi.org/10.1016/j.heliyon.2022.e10572
Schiessel DL, Yamazaki, RK, Kryczyk M, Coelho I, Yamaguchi AA, Pequito DCT, Brito GAP, Borghetti G, Fernandes LC. 2015. α-linolenic fatty acid supplementation decreases tumor growth and cachexia parameters in walker 256 tumor-bearing rats. Nutr. Cancer 67(5):839-846. https://doi.org/10.1080/01635581.2015.1043021
Selvasekaran P, Chidambaram R. 2021. Advances in formulation for the production of low-fat, fat-free, low-sugar, and sugar-free chocolates: an overview of the past decade. Trends Food Sci Technol 113:315-334. https://doi.org/10.1016/j.tifs.2021.05.008
Silva EC, Sobrinho VS, Cereda MP. 2013. Stability of cassava flour-based food bars. Food Sci Technol (Campinas) 33(1):192-198. https://doi.org/10.1590/S0101-20612013005000025
Shahanas E, Panjikkaran ST, Sharon CL, Remya PR. 2019. Health benefits of bioactive compounds from cocoa (Theobroma Cacao). Agric Rev 40(2):143-149. https://doi.org/10.18805/ag.R-1851
Sintang MD, Danthine S, Tavernier I, Van De Walle D, Doan CD, Aji Muhammad DR, Rimaux T, Dewettinck K. 2021. Polymer coated fat crystals as oil structuring agents: fabrication and oil-structuring properties. Food Hydrocoll 115:106623. https://doi.org/10.1016/j.foodhyd.2021.106623
Urbańska B, Kowalska J. 2019. Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world. Antioxidants (Basel) 8(8):283. https://doi.org/10.3390/antiox8080283
Zanqui AB, da Silva CM, de Morais DR, Santos JM, Ribeiro SAO, Eberlin MN, Cardozo-Filho L, Visentainer JV, Gomes STM, Matsushita M. 2016. Sacha inchi (Plukenetia volubilis L.) oil composition varies with changes in temperature and pressure in subcritical extraction with n-propane. Ind Crops Prod 87:64–70. https://doi.org/10.1016/j.indcrop.2016.04.029
Authors
IshakI., IsmailN. E. B., YahayaN. S., KhaironiJ., MusaN., TehA. H., & GhaniM. A. (2024). Reduction of Saturated Fat in Dark Chocolate using Sacha Inchi (Plukenetia volubilis) Oil Oleogel. Jurnal Gizi Dan Pangan, 19(Supp.1), 111-118. https://doi.org/10.25182/jgp.2024.19.Supp.1.111-118
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