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Fortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvement

2024-05Journal article Open access
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dc.contributor.authorGomes, Olívia J.S.
dc.contributor.authorLeitão, Anabela
dc.contributor.authorGaspar, Marisa C.
dc.contributor.authorVitorino, Carla
dc.contributor.authorSousa, João J.S.
dc.contributor.authorSousa, Hermínio C. de
dc.contributor.authorBraga, Mara E.M.
dc.contributor.authorGando-Ferreira, Licínio M.
dc.date.accessioned2024-09-09T14:18:08Z
dc.date.available2024-09-09T14:18:08Z
dc.date.issued2024-05
dc.descriptionAcknowledgements: This work was conducted under the Project MORfood (Refª. 541163254/2019): Microencapsulation of Moringa oleifera extracts and their application in functional foods to mitigate child malnutrition in developing countries, funded by the Foundation for Science and Technology (FCT) and Aga Khan Development Network, the Strategic Projects FCTMEC of the Chemical Process Engineering and Forest Products Research Centre (CIEPQPF): UIDB/04539/2020 and UIDP/04539/2020, ciTechCare: UIDB/05704/2020 and UIDP/05704/2020 and Coimbra Chemistry Center (CQC) is supported by FCT through the project UID/ QUI/00313/2020.pt_PT
dc.description.abstractThis study focuses on the characterisation and incorporation of Moringa oleifera leaf powder (MOP) from Luanda (Angola) and its extract (MOE) in fortified chocolate mousse. Dark green (DG) leaves presented superior nutritional values compared to other leaves. DG contained a higher concentration of mineral salts (10 ± 1 mg/100 g of dry leaves), phenolic compounds (267 ± 4 mg GAE/g), vitamins (1.9 ± 0.2 mg/g of dry extract) and strong antioxidant capacity (IC50, 115 ± 8 µg/mL). Therefore, DG leaves were used to fortify the chocolate mousse. The leaves were prepared in three samples: control, 2 % MOP (w/w) and 2 % MOE (v/v). Textural and rheological analysis of chocolate mousse samples revealed a pseudoplastic profile for all samples, with decreased texture attributes and viscosity due to the incorporation. The sensory evaluation demonstrated that MOP and MOE samples presented 93 % and 88 % resemblance to the original product regarding general acceptance, respectively.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationGomes, O. J. S., Leitao, A., Gaspar, M. C., Vitorino, C., Sousa, J. J. S., de Sousa, H. C., Braga, M. E. M., & Gando-Ferreira, L. M. (2024). Fortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvement. FOOD CHEMISTRY, 441, 138338. https://doi.org/10.1016/j.foodchem.2023.138338pt_PT
dc.identifier.doihttps://doi.org/10.1016/j.foodchem.2023.138338pt_PT
dc.identifier.issn0308-8146
dc.identifier.issn1873-7072
dc.identifier.urihttp://hdl.handle.net/10400.8/10027
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherElsevierpt_PT
dc.relationCenter for Innovative Biomedicine and Biotechnology
dc.relationCenter for Innovative Biomedicine and Biotechnology
dc.relationCenter for Innovative Care and Health Technology
dc.relationCenter for Innovative Care and Health Technology
dc.relationCoimbra Chemistry Center
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S0308814623029564pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/pt_PT
dc.subjectMoringa oleifera leavespt_PT
dc.subjectChemical characterisationpt_PT
dc.subjectSolvent extractionpt_PT
dc.subjectChocolate moussept_PT
dc.subjectAcceptability profilept_PT
dc.titleFortified chocolate mousse with powder and extract from Moringa oleifera leaves for nutritional value improvementpt_PT
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleCenter for Innovative Biomedicine and Biotechnology
oaire.awardTitleCenter for Innovative Biomedicine and Biotechnology
oaire.awardTitleCenter for Innovative Care and Health Technology
oaire.awardTitleCenter for Innovative Care and Health Technology
oaire.awardTitleCoimbra Chemistry Center
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04539%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F04539%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F05704%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDP%2F05704%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F00313%2F2020/PT
oaire.citation.startPage138338pt_PT
oaire.citation.titleFood Chemistrypt_PT
oaire.citation.volume441pt_PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStream6817 - DCRRNI ID
person.familyNameda Costa Gaspar
person.givenNameMarisa
person.identifier.ciencia-idA71E-6EFA-80FE
person.identifier.orcid0000-0002-5584-6324
person.identifier.scopus-author-id55969188500
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccesspt_PT
rcaap.typearticlept_PT
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