Fecha de publicación: 22/11/2024 Fuente: Foods - Revista científica (MDPI) Foods, Vol. 13, Pages 3742: Encapsulation of Chasteberry (Vitex agnus castus L.) Extract by Spray-Drying Followed by Spray-Chilling for Its Application in Dark Chocolate
Foods doi: 10.3390/foods13233742
Authors:
Mariana Alejandra Echalar Barrientos
Juliana Peralta
Fabrício Luiz Tulini
Samuel Henrique Gomes de Sá
Marcella Chalella Mazzocato
Marco Antonio Trindade
Valdecir Luccas
Carmen Silvia Favaro-Trindade

Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and a burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed to address these issues by encapsulating concentrated chasteberry extract using spray-drying with Arabic gum, followed by spray-chilling with vegetable fat as carriers. The encapsulated particles were characterized by their morphology, size, and stability, with a specific focus on phenolics and casticin stabilization. The microparticles were incorporated into dark chocolate formulations, and sensory trials conducted with dark chocolate revealed that encapsulation effectively masked undesirable flavors while safeguarding the bioactive compounds. This strategy resulted in a product that demonstrated enhanced stability and sensory appeal. This innovative formulation holds promise for delivering chasteberry phytochemicals that help alleviate PMS symptoms.