Healthy Chocolate Oat Milk with Pennywort: Nutrients and Taste Test

Jim Crocker
15th August, 2024

Healthy Chocolate Oat Milk with Pennywort: Nutrients and Taste Test

Image Source: Natural Science News, 2024

Key Findings

  • Researchers at Auckland University of Technology studied the use of microencapsulated Asiatic pennywort (CA) in chocolate oat milk
  • The study found that adding microencapsulated CA increased the polyphenol content in the beverage
  • Consumer tests showed that chocolate oat milk with up to 4% CA was well-liked, but higher concentrations were less acceptable due to grassy, bitter, and earthy flavors
A recent study conducted by Auckland University of Technology investigated the potential of using microencapsulated Asiatic pennywort (Centella asiatica, CA) as a functional ingredient in chocolate oat milk beverages[1]. The primary objectives were to characterize and encapsulate CA's bioactive components and to evaluate the polyphenol content and sensory properties of the resulting beverage. The researchers microencapsulated CA extract using maltodextrin and gum Arabic as carriers and then freeze-dried the mixture to produce microcapsules. These microcapsules were incorporated into chocolate oat milk at varying concentrations. The polyphenol content of the beverages was quantified using liquid chromatography-mass spectrometry (LC-MS), a technique that separates and identifies compounds in a mixture. The study found that the chocolate oat milk enriched with microencapsulated CA contained fourteen different polyphenols. Increasing the concentration of CA led to a higher polyphenol content in the beverage. Among these polyphenols, asiatic acid and asiaticoside were the most abundant and unique to CA (p < 0.05). Additionally, the cocoa powder in the beverage contributed bioactive compounds such as benzoic acid, caffeic acid, catechin, chlorogenic acid, kaempferol, luteolin, madecassic acid, p-coumaric acid, and quercetin. Consumer acceptability and sensory perception were evaluated through an acceptance test and a check-all-that-apply test. The results showed that chocolate oat milk beverages containing 2% and 4% microencapsulated CA were well-liked by consumers. However, higher concentrations of CA were less acceptable due to grassy, bitter, and earthy flavors. This study builds on previous research into microencapsulation techniques. For instance, encapsulating fish oil by spray drying with maltodextrin and sodium caseinate showed that the dextrose equivalent (DE) of maltodextrin affects the stability and oxidative properties of the encapsulated product[2]. Similarly, the current study used maltodextrin as a carrier for CA, demonstrating its effectiveness in preserving bioactive compounds. Furthermore, the antioxidant properties of CA are well-documented. A study on C. asiatica infusions showed that the non-fermented infusion had the highest antioxidant activity, with significant phenolic compounds like gallic acid, naringin, and quercetin[3]. The current study aligns with these findings, as it identified multiple polyphenols in the microencapsulated CA, contributing to the beverage's antioxidant properties. Additionally, the study highlights the therapeutic potential of CA, which is rich in pentacyclic triterpenoid saponins like asiaticoside and madecassoside. These compounds are known for their medicinal properties and are derived from specific ring patterns[4]. The incorporation of CA into a functional beverage like chocolate oat milk offers a novel way to deliver these bioactive compounds to consumers. In conclusion, this study demonstrates the feasibility of using microencapsulated CA as a functional ingredient in chocolate oat milk beverages. The research reveals that microencapsulation effectively retains the bioactive compounds in CA, including asiatic acid and asiaticoside. Consumer tests indicate that CA can be added at an acceptable level of up to 4%, although higher amounts may reduce consumer acceptability. This study paves the way for further exploration of CA as a functional component in food products, emphasizing the need to balance bioactive preservation with consumer preferences.

MedicineNutritionBiochem

References

Main Study

1) Microencapsulated Asiatic Pennywort (Centella asiatica) fortified chocolate oat milk beverage: Formulation, polyphenols content, and consumer acceptability.

Published 13th August, 2024

https://doi.org/10.1111/1750-3841.17277

Related Studies

2) Effect of different dextrose equivalents of maltodextrin on oxidation stability in encapsulated fish oil by spray drying.

https://doi.org/10.1080/09168451.2017.1281721

3) Antioxidant capacity and phenolic composition of fermented Centella asiatica herbal teas.

https://doi.org/10.1002/jsfa.4454

4) Chemical structures, production and enzymatic transformations of sapogenins and saponins from Centella asiatica (L.) Urban.

https://doi.org/10.1016/j.fitote.2016.07.011


Related Articles

An unhandled error has occurred. Reload 🗙