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September 17, 2026Discover FoodOpen Access

Encapsulated essential oils modulate structural and physicochemical properties of dark chocolate

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Authors

MMMarleni Medina-MendozaNational University Toribio Rodríguez de MendozaTATatiana S. Abad-VilchezNational University Toribio Rodríguez de MendozaICIlse S. Cayo-ColcaNational University Toribio Rodríguez de Mendoza

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Overview

Experimental study reveals encapsulated essential oils enhance antioxidant levels and texture in dark chocolate, indicating a viable method for developing functional confectionery.

Key Points

  • To assess the effects of freeze-dried encapsulated essential oils from Aloysia citrodora and Cymbopogon citratus on the physicochemical, structural, and sensory attributes of dark chocolate.
  • Essential oils from Aloysia citrodora (EAC) and Cymbopogon citratus (ECC) were encapsulated in maltodextrin wall material via freeze-drying.
  • Encapsulated formulations were incorporated into dark chocolate at concentrations of 0.5% to 2.5% and evaluated alongside an unsupplemented control.
  • Samples were tested for antioxidant activity, total phenolic content, methylxanthine profiles, thermal and rheological properties, texture, and sensory acceptability.
  • Supplementation significantly modified antioxidant activity, total phenolics, and texture (p ≤ 0.05), with hardness increasing concentration-dependently up to 76.38 ± 0.32 N for EAC-2.5% compared to 64.49 ± 1.08 N for the control.
  • Formulations with 1.5% EAC (66.40 ± 0.63 N) and 1.5% ECC (67.21 ± 0.87 N) demonstrated hardness measurements near control levels (64.49 ± 1.08 N).
  • Sensory testing identified ECC-1.5% as achieving the highest overall acceptability rating (approximately 6 on a 9-point hedonic scale), presenting a balanced combination of gloss, snap, aroma, and flavor.

Cite This Study

Medina-Mendoza et al. (2026) studied this question.

synapsesocial.com/papers/6aabb6d85f706d05830e5898https://doi.org/10.1007/s44187-026-01241-z
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