Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate
Increased sugar consumption and unhealthy dietary patterns are key drivers of many preventable diseases that result in disability and death worldwide. However, health awareness has increased over the past decades creating a massive on-going demand for new low/non-caloric natural sweeteners that have...
| Main Authors: | , , , , , , , , , , , , , , , |
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1844 |
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| author | Delia Dumbrava Liviana Alexandra Popescu Codruța Marinela Soica Alma Nicolin Ileana Cocan Monica Negrea Ersilia Alexa Diana Obistioiu Isidora Radulov Sofia Popescu Claudia Watz Roxana Ghiulai Alexandra Mioc Camelia Szuhanek Cosmin Sinescu Cristina Dehelean |
| author_facet | Delia Dumbrava Liviana Alexandra Popescu Codruța Marinela Soica Alma Nicolin Ileana Cocan Monica Negrea Ersilia Alexa Diana Obistioiu Isidora Radulov Sofia Popescu Claudia Watz Roxana Ghiulai Alexandra Mioc Camelia Szuhanek Cosmin Sinescu Cristina Dehelean |
| author_sort | Delia Dumbrava |
| collection | DOAJ |
| description | Increased sugar consumption and unhealthy dietary patterns are key drivers of many preventable diseases that result in disability and death worldwide. However, health awareness has increased over the past decades creating a massive on-going demand for new low/non-caloric natural sweeteners that have a high potential and are safer for consumption than artificial ones. The current study aims to investigate the nutritional properties, in vitro toxicological profile, total/individual polyphenols content, and the antioxidant, anti-cariogenic, and antimicrobial activity of two newly obtained vegan and sugar-free chocolate (VHC1 and VHC2). The energy values for the two finished products were very similar, 408.04 kcal/100 g for VHC1 and 404.68 kcal/100 g for VHC2. Both products, VHC1 and VHC2 present strong antioxidant activities, whereas antimicrobial results show an increased activity for VHC1 compared to VHC2, because of a higher phenolic content. In vitro toxicological evaluation revealed that both samples present a safe toxicological profile, while VHC2 increased cellular turnover of dermal cell lines, highlighting its potential use in skin treatments. The current work underlines the potential use of these vegetal mixtures as sugar-free substitutes for conventional products, as nutraceuticals, as well as topic application in skin care due to antimicrobial and antioxidant effects. |
| first_indexed | 2024-03-10T14:09:13Z |
| format | Article |
| id | doaj.art-d81cbe15533e49dba755652816c41489 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:09:13Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-d81cbe15533e49dba755652816c414892023-11-21T00:21:12ZengMDPI AGFoods2304-81582020-12-01912184410.3390/foods9121844Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free ChocolateDelia Dumbrava0Liviana Alexandra Popescu1Codruța Marinela Soica2Alma Nicolin3Ileana Cocan4Monica Negrea5Ersilia Alexa6Diana Obistioiu7Isidora Radulov8Sofia Popescu9Claudia Watz10Roxana Ghiulai11Alexandra Mioc12Camelia Szuhanek13Cosmin Sinescu14Cristina Dehelean15Faculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului No. 119, 300641 Timişoara, RomaniaFaculty of Dental Medicine, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. No. 2, 300041 Timişoara, RomaniaFaculty of Pharmacy, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. No. 2, 300041 Timişoara, RomaniaFaculty of Agriculture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timișoara, Calea Aradului No. 119, 300641 Timisoara, RomaniaFaculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului No. 119, 300641 Timişoara, RomaniaFaculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului No. 119, 300641 Timişoara, RomaniaFaculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului No. 119, 300641 Timişoara, RomaniaFaculty of Veterinary Medicine, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timișoara, Calea Aradului No. 119, 300641 Timișoara, RomaniaFaculty of Agriculture, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timișoara, Calea Aradului No. 119, 300641 Timisoara, RomaniaFaculty of Food Engineering, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timişoara, Calea Aradului No. 119, 300641 Timişoara, RomaniaFaculty of Pharmacy, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. No. 2, 300041 Timişoara, RomaniaFaculty of Pharmacy, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. No. 2, 300041 Timişoara, RomaniaFaculty of Pharmacy, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. No. 2, 300041 Timişoara, RomaniaFaculty of Dental Medicine, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. No. 2, 300041 Timişoara, RomaniaFaculty of Dental Medicine, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. No. 2, 300041 Timişoara, RomaniaFaculty of Pharmacy, “Victor Babeş” University of Medicine and Pharmacy, Eftimie Murgu Sq. No. 2, 300041 Timişoara, RomaniaIncreased sugar consumption and unhealthy dietary patterns are key drivers of many preventable diseases that result in disability and death worldwide. However, health awareness has increased over the past decades creating a massive on-going demand for new low/non-caloric natural sweeteners that have a high potential and are safer for consumption than artificial ones. The current study aims to investigate the nutritional properties, in vitro toxicological profile, total/individual polyphenols content, and the antioxidant, anti-cariogenic, and antimicrobial activity of two newly obtained vegan and sugar-free chocolate (VHC1 and VHC2). The energy values for the two finished products were very similar, 408.04 kcal/100 g for VHC1 and 404.68 kcal/100 g for VHC2. Both products, VHC1 and VHC2 present strong antioxidant activities, whereas antimicrobial results show an increased activity for VHC1 compared to VHC2, because of a higher phenolic content. In vitro toxicological evaluation revealed that both samples present a safe toxicological profile, while VHC2 increased cellular turnover of dermal cell lines, highlighting its potential use in skin treatments. The current work underlines the potential use of these vegetal mixtures as sugar-free substitutes for conventional products, as nutraceuticals, as well as topic application in skin care due to antimicrobial and antioxidant effects.https://www.mdpi.com/2304-8158/9/12/1844chocolatepolyphenolsantioxidant activityantimicrobial activitytoxicological profileanti-cariogenic activity |
| spellingShingle | Delia Dumbrava Liviana Alexandra Popescu Codruța Marinela Soica Alma Nicolin Ileana Cocan Monica Negrea Ersilia Alexa Diana Obistioiu Isidora Radulov Sofia Popescu Claudia Watz Roxana Ghiulai Alexandra Mioc Camelia Szuhanek Cosmin Sinescu Cristina Dehelean Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate Foods chocolate polyphenols antioxidant activity antimicrobial activity toxicological profile anti-cariogenic activity |
| title | Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate |
| title_full | Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate |
| title_fullStr | Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate |
| title_full_unstemmed | Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate |
| title_short | Nutritional, Antioxidant, Antimicrobial, and Toxicological Profile of Two Innovative Types of Vegan, Sugar-Free Chocolate |
| title_sort | nutritional antioxidant antimicrobial and toxicological profile of two innovative types of vegan sugar free chocolate |
| topic | chocolate polyphenols antioxidant activity antimicrobial activity toxicological profile anti-cariogenic activity |
| url | https://www.mdpi.com/2304-8158/9/12/1844 |
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