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April 24, 2026ACS Food Science & TechnologyOpen Access

Fortification of Physicochemical Properties and Aromatic Profile in Chocolates Enriched with Microcapsules of Essential Oils from Citrus Peel

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Authors

DMDiner Mori-MestanzaNational University Toribio Rodríguez de MendozaACAnali Cieza-IrogoinNational University Toribio Rodríguez de MendozaMOManuel Oliva-CruzNational University Toribio Rodríguez de Mendoza

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Overview

Evaluates the effects of microencapsulated citrus oils on chocolate's properties, suggesting advantages for flavor and health benefits.

Key Points

  • The aim is to explore microencapsulated essential oils from citrus peels incorporated into chocolate and their effects on properties.
  • Microencapsulation using maltodextrin, gum arabic, and casein.
  • Characterization via particle size analysis, SEM, and FTIR spectroscopy.
  • Chocolate formulations with varying microcapsule concentrations (1, 1.5, and 2%).
  • Increased total phenolic content to 188.53 mg Gallic Acid Equivalent/g at 2%.
  • Antioxidant activity showed 96% inhibition and 1905.39 μmol Trolox equivalent/g at 2%.
  • Physicochemical properties remained stable with variations in texture and hardness linked to oil concentration.

Cite This Study

Mori-Mestanza et al. (2026) studied this question.

synapsesocial.com/papers/69eb0899553a5433e34b38achttps://doi.org/10.1021/acsfoodscitech.5c00950
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