Browsing by Author "Oliva-Cruz, Manuel"

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Oxidative stability and physicochemical changes of dark chocolates with essential oils addition.
(Elsevier, 2023-07) Quispe-Sanchez, Luz; Mestanza, Marilu; Oliva-Cruz, Manuel; Rimarachín, Nelson; Caetano, Aline Camila; Chuquizuta Trigoso, Tony Steven; Goñas, Malluri; Ambler Gill, Elizabeth Renee; Chavez, Segundo G.
This research aimed to evaluate the oxidative stability and rheological properties of dark chocolates with the addition of essential oils (EO) of Cymbopogon citratus, Pimpinella anisum, and Mintostachys mollis. For this purpose, before the inclusion in chocolates, the EO were chemically characterized to identify the most important volatile compounds. We added essential oils of P. anisum, C. citratus and M. mollis to dark chocolates (cocoa 70%) at doses of 10, 12 and 14 μL per 500 g, separately. These chocolates were evaluated for oxidative activity, hardness, microstructure, rheological and melting properties and antioxidant capacity. It was found that C. citratus EO (10 μL/500 g of chocolate) improve the oxidative stability of the chocolates at 90 days of storage at 25 ◦C (230 meq O2/kg), while higher concentrations promote lipid oxidation. The incorporation of essential oils improves the antioxidant capacity, likewise, it changes the rheological, thermal, and microstructural properties. Therefore, essential oils can improve the physicochemical characteristics of dark chocolates allowing greater stability in oxidative fat and thus increase the shelf life.
Rheological, bioactive and sensory properties of dark chocolates elaborated with stevia sweetener and freeze-dried berries.
(Elsevier, 2025-04) Diaz, Kiara; Quispe-Sanchez, Luz; Balcázar-Zumaeta, César R.; Oblitas, Robin; Mori, Roberto; Mori, Sandra; Chuquizuta Trigoso, Tony Steven; Oliva-Cruz, Manuel; Chavez, Segundo G.
The chocolate industry is progressively seeking to incorporate novel ingredients in order to satisfy the demand for innovative products. Nevertheless, the modification of formulations in chocolates can result in alterations to their properties. This study aimed to evaluate the rheological, bioactive and sensory properties of dark chocolates by adding freeze-dried berries and stevia sweetener. The chocolate tablets were formulated with four dried berry pulps and three doses of stevia sweetener. It was found that the addition of stevia at any of the concentrations tested increased the viscosity (2.97 ± 3.84 Pa-s), yield strength (11.6–17.6 Pa), and hardness (42.06 ± 3.10 N) of the chocolates, benefiting the texture and heat resistance of dark chocolates. Moreover, the incorporation of stevia resulted in enhanced thermal stability and antioxidant capacity, indicating a probable enhancement in product quality. The chocolates containing blackberry and a stevia sweetener concentration of 0.2 % received the highest ratings for color (7.46 ± 0.20), while those containing blueberry and a stevia sweetener concentration of 0.4 % received the highest ratings for texture and flavour (7.66 ± 0.90). In conclusion, this work demonstrated that the incorporation of stevia sweetener and dehydrated berry pulp can improve the physicochemical and sensory characteristics of dark chocolates, improving their thermal stability and sensory acceptability.