Physicochemical properties and antioxidant activities of chocolates enriched with engineered cinnamon nanoparticles

The use of nanocapsules to overcome incompatibility between bioactive compounds and food matrices targeting fortification has been widely acknowledged. This study provides a novel method to enhance the nutritional properties of chocolate by employing lyophilised colloidal nanoparticles made of a combination of shellac, xanthan gum and cinnamon extract. Lyophilised colloidal nanoparticles containing cinnamon extract (LCNP-CE) were prepared by an anti-solvent precipitation method followed by freeze drying. Cinnamon extract was loaded into nanoparticle to entrap the aroma of the cinnamon extract; thereby, the cinnamon extract can be incorporated in the chocolate to expand its bioactive profile without altering its sensorial characteristic. LCNP-CE was formulated into white and milk chocolate in multilevel ratios (0-2% w/w). The results show that the fortification of milk and white chocolates by LCNP-CE significantly improved the total phenolic content and antioxidant activity of the chocolates without remarkable changes in the fineness and melting profile properties. Even though slight changes in the hardness, flow behaviour and colour have been observed, the enriched chocolates are likely in the range of acceptable values. Encapsulation has a positive impact on preventing flavour alteration on the cinnamon enriched chocolates; however, a drawback in the release behaviour of the cinnamon extract from the chocolate was observed.