Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability
Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which can be applied to fat-based foods such as chocolate...
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Taylor & Francis Group
2024-12-01
|
| Series: | International Journal of Food Properties |
| Subjects: | |
| Online Access: | https://www.tandfonline.com/doi/10.1080/10942912.2024.2311153 |
| _version_ | 1826969870287241216 |
|---|---|
| author | Edy Subroto Zaida Zaida Rossi Indiarto Putri Widyanti Harlina Robi Andoyo Fang Geng Fathi Rahmawati |
| author_facet | Edy Subroto Zaida Zaida Rossi Indiarto Putri Widyanti Harlina Robi Andoyo Fang Geng Fathi Rahmawati |
| author_sort | Edy Subroto |
| collection | DOAJ |
| description | Iron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which can be applied to fat-based foods such as chocolate bar. Therefore, this study aimed to provide chocolate bar fortified by SLN-ferrous sulfate with good physicochemical characteristics and sensory acceptability. The process was carried out by providing fats rich in monoacylglycerol (MAG) and diacylglycerol (DAG) from coconut stearin as a lipid matrix and emulsifier, fabricating SLN-ferrous sulfate, and fortifying SLN-ferrous sulfate in the chocolate bar at 0% (control), 2.5%, 5%, and 7.5%. The results showed that the fortification significantly affected texture, color, iron content, and sensory acceptability. The addition of SLN-ferrous sulfate of 2.5% produced chocolate bar with good physicochemical properties, which were preferred by the panelists. The chocolate bar contained iron reaching 79.23 mg/kg, a small spherulitic crystal microstructure, dominated by stable β-crystals, and no fat bloom was formed. Furthermore, SLN-ferrous sulfate based on fats rich in MAG and DAG from coconut stearin was compatible with good characteristics. |
| first_indexed | 2024-03-08T09:34:02Z |
| format | Article |
| id | doaj.art-9d5862b00eed418893982e04cc576d45 |
| institution | Directory Open Access Journal |
| issn | 1094-2912 1532-2386 |
| language | English |
| last_indexed | 2025-02-18T04:39:04Z |
| publishDate | 2024-12-01 |
| publisher | Taylor & Francis Group |
| record_format | Article |
| series | International Journal of Food Properties |
| spelling | doaj.art-9d5862b00eed418893982e04cc576d452024-11-18T20:58:53ZengTaylor & Francis GroupInternational Journal of Food Properties1094-29121532-23862024-12-0127130031310.1080/10942912.2024.2311153Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptabilityEdy Subroto0Zaida Zaida1Rossi Indiarto2Putri Widyanti Harlina3Robi Andoyo4Fang Geng5Fathi Rahmawati6Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaSchool of Food and Biological Engineering, Chengdu University, Chengdu, ChinaDepartment of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Bandung, IndonesiaIron fortification in the form of ferrous sulfate is associated with several disadvantages, particularly related to the unpleasant after-taste. In this context, ferrous sulfate must be encapsulated by forming solid lipid nanoparticles (SLNs), which can be applied to fat-based foods such as chocolate bar. Therefore, this study aimed to provide chocolate bar fortified by SLN-ferrous sulfate with good physicochemical characteristics and sensory acceptability. The process was carried out by providing fats rich in monoacylglycerol (MAG) and diacylglycerol (DAG) from coconut stearin as a lipid matrix and emulsifier, fabricating SLN-ferrous sulfate, and fortifying SLN-ferrous sulfate in the chocolate bar at 0% (control), 2.5%, 5%, and 7.5%. The results showed that the fortification significantly affected texture, color, iron content, and sensory acceptability. The addition of SLN-ferrous sulfate of 2.5% produced chocolate bar with good physicochemical properties, which were preferred by the panelists. The chocolate bar contained iron reaching 79.23 mg/kg, a small spherulitic crystal microstructure, dominated by stable β-crystals, and no fat bloom was formed. Furthermore, SLN-ferrous sulfate based on fats rich in MAG and DAG from coconut stearin was compatible with good characteristics.https://www.tandfonline.com/doi/10.1080/10942912.2024.2311153Chocolate barFortificationIronCoconut stearinSolid lipid nanoparticle |
| spellingShingle | Edy Subroto Zaida Zaida Rossi Indiarto Putri Widyanti Harlina Robi Andoyo Fang Geng Fathi Rahmawati Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability International Journal of Food Properties Chocolate bar Fortification Iron Coconut stearin Solid lipid nanoparticle |
| title | Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability |
| title_full | Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability |
| title_fullStr | Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability |
| title_full_unstemmed | Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability |
| title_short | Fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin: study of physicochemical properties and sensory acceptability |
| title_sort | fortification of chocolate bars by solid lipid nanoparticles of ferrous sulfate based on stearic acid and fat rich in monoacylglycerol and diacylglycerol from coconut stearin study of physicochemical properties and sensory acceptability |
| topic | Chocolate bar Fortification Iron Coconut stearin Solid lipid nanoparticle |
| url | https://www.tandfonline.com/doi/10.1080/10942912.2024.2311153 |
| work_keys_str_mv | AT edysubroto fortificationofchocolatebarsbysolidlipidnanoparticlesofferroussulfatebasedonstearicacidandfatrichinmonoacylglycerolanddiacylglycerolfromcoconutstearinstudyofphysicochemicalpropertiesandsensoryacceptability AT zaidazaida fortificationofchocolatebarsbysolidlipidnanoparticlesofferroussulfatebasedonstearicacidandfatrichinmonoacylglycerolanddiacylglycerolfromcoconutstearinstudyofphysicochemicalpropertiesandsensoryacceptability AT rossiindiarto fortificationofchocolatebarsbysolidlipidnanoparticlesofferroussulfatebasedonstearicacidandfatrichinmonoacylglycerolanddiacylglycerolfromcoconutstearinstudyofphysicochemicalpropertiesandsensoryacceptability AT putriwidyantiharlina fortificationofchocolatebarsbysolidlipidnanoparticlesofferroussulfatebasedonstearicacidandfatrichinmonoacylglycerolanddiacylglycerolfromcoconutstearinstudyofphysicochemicalpropertiesandsensoryacceptability AT robiandoyo fortificationofchocolatebarsbysolidlipidnanoparticlesofferroussulfatebasedonstearicacidandfatrichinmonoacylglycerolanddiacylglycerolfromcoconutstearinstudyofphysicochemicalpropertiesandsensoryacceptability AT fanggeng fortificationofchocolatebarsbysolidlipidnanoparticlesofferroussulfatebasedonstearicacidandfatrichinmonoacylglycerolanddiacylglycerolfromcoconutstearinstudyofphysicochemicalpropertiesandsensoryacceptability AT fathirahmawati fortificationofchocolatebarsbysolidlipidnanoparticlesofferroussulfatebasedonstearicacidandfatrichinmonoacylglycerolanddiacylglycerolfromcoconutstearinstudyofphysicochemicalpropertiesandsensoryacceptability |