Functional chocolate: exploring advances in production and health benefits

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dc.authoridKARAV, SERCAN/0000-0003-4056-1673
dc.authoridFerreira da Rocha, Joao Miguel/0000-0002-0936-2003
dc.authoridOz, Fatih/0000-0002-5300-7519
dc.contributor.authorSaritas, Suemeyye
dc.contributor.authorDuman, Hatice
dc.contributor.authorPekdemir, Burcu
dc.contributor.authorRocha, Joao Miguel
dc.contributor.authorOz, Fatih
dc.contributor.authorKarav, Sercan
dc.date.accessioned2025-01-27T20:41:19Z
dc.date.available2025-01-27T20:41:19Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractChocolate has been a part of human consumption for millennia, serving as a confection, medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and independent of the age or social background. The substantial content of chocolate may provide consumers with antioxidant, anti-inflammatory, antimicrobial, antiallergenic, and anticarcinogenic benefits. Beyond such properties, diverse bioactive ingredients are utilised in the creation of functional chocolate products aiming at promoting health and meeting the modern consumers' demands and market orientations. These products are primarily focused on enhancing nutraceutical effects, such as antioxidant activity, protein content and prebiotic effects. Additionally, the use of A2 milk powder in chocolate production holds promising expectations towards enhancing the digestibility of the products. Due to the superior affinity of proteolytic enzymes, A2 milk can be digested more easily than A1 milk. In this way, with the addition of A2 milk to chocolate, it may become more easily digestible. The objectives of this review are a comprehensive understanding of the evolution of chocolate consumption, its health benefits, and the contemporary innovations in chocolate production. Additionally, the potential for developing easily digestible, functional chocolates made from A2 milk, which could rejuvenate functional chocolate production, is discussed in this article. The bioactive components contained in various types of chocolate have been shown in the graphical abstract. The bioactive components and amounts contained vary according to the type of chocolate. image
dc.description.sponsorshipTUBITAK; FCT [UIDB/50016/2020]
dc.description.sponsorshipS.S., H.D. and B.P. received scholarship from TUBITAK. The author J.M.R acknowledges the Universidade Catolica Portuguesa, CBQF - Centro de Biotecnologia e Quimica Fina - Laboratorio Associado, Escola Superior de Biotecnologia, Porto, Portugal and would also like to thank the scientific collaboration under the FCT project UIDB/50016/2020.
dc.identifier.doi10.1111/ijfs.17312
dc.identifier.endpage5325
dc.identifier.issn0950-5423
dc.identifier.issn1365-2621
dc.identifier.issue8
dc.identifier.scopus2-s2.0-85197471229
dc.identifier.scopusqualityQ1
dc.identifier.startpage5303
dc.identifier.urihttps://doi.org/10.1111/ijfs.17312
dc.identifier.urihttps://hdl.handle.net/20.500.12428/24103
dc.identifier.volume59
dc.identifier.wosWOS:001257854500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherWiley
dc.relation.ispartofInternational Journal of Food Science and Technology
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectA2 beta-casein
dc.subjectA2 milk
dc.subjectbioactive components
dc.subjectcocoa
dc.subjectdigestibility
dc.subjectfunctional chocolate
dc.subjecthealth
dc.titleFunctional chocolate: exploring advances in production and health benefits
dc.typeReview Article

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