952
Views
0
CrossRef citations to date
0
Altmetric
Research Article

Total phenolic and flavonoid content, antioxidant activity and characteristics of a chocolate beverage incorporated with encapsulated clove bud extract

ORCID Icon, ORCID Icon, ORCID Icon, ORCID Icon, ORCID Icon & ORCID Icon
Article: 2329144 | Received 25 Oct 2023, Accepted 06 Mar 2024, Published online: 20 Mar 2024

References

  • Afoakwa, E. O., Ofosu-Ansah, E., Budu, A. S., Mensah-Brown, H., & Takrama, J. F. (2015). Roasting effects on phenolic content and free-radical scavenging activities of pulp preconditioned and fermented cocoa (Theobroma cacao) beans. African Journal of Food, Agriculture, Nutrition and Development, 15(1), 9635–15. https://doi.org/10.18697/ajfand.68.13690
  • Ahmed, I. A. M., Babiker, E. E., Al-Juhaimi, F. Y., & Bekhit, A. E.-D. A. (2022). Clove polyphenolic compounds improve the microbiological status, lipid stability, and sensory attributes of beef burgers during cold storage. Antioxidants, 11(7), 1354. https://doi.org/10.3390/antiox11071354
  • Akdeniz, B., Sumnu, G., & Sahin, S. (2017). The effects of maltodextrin and gum arabic on encapsulation of onion skin phenolic compounds. Chemical Engineering Transactions, 57, 1891–1896. https://doi.org/10.3303/CET1757316
  • Akkarachaneeyakorn, S., & Tinrat, S. (2015). Effects of types and amounts of stabilizers on physical and sensory characteristics of cloudy ready-to-drink mulberry fruit juice. Food Science & Nutrition, 3(3), 213–220. https://doi.org/10.1002/fsn3.206
  • Al Mamari, H. H. (2022). Phenolic Compounds: Classification, Chemistry, and Updated Techniques of Analysis and Synthesis. In F. A. Badria (Ed.), Phenolic Compounds - Chemistry, Synthesis, Diversity, Non-Conventional Industrial, Pharmaceutical and Therapeutic Applications (pp. 4). IntechOpen. https://doi.org/10.5772/intechopen.98958
  • Alasti, F. M., Asefi, N., Maleki, R., & SeiiedlouHeris, S. S. (2019). Investigating the flavor compounds in the cocoa powder production process. Food Science and Nutrition, 7(12), 3892–3901. https://doi.org/10.1002/fsn3.1244
  • Alfikri, F. N., Pujiarti, R., Wibisono, M. G., & Hardiyanto, E. B. (2020). Yield, quality, and antioxidant activity of clove (Syzygium aromaticum L.) Bud Oil at the different phenological stages in young and mature trees. Scientifica, 2020, 1–8. https://doi.org/10.1155/2020/9701701
  • Amaral, P. H. R. D., Lopes Andrade, P., & Costa de Conto, L. (2019). Microencapsulation and its uses in food science and technology: A review. Microencapsulation - Processes, Technologies and Industrial Applications, 1–18. https://doi.org/10.5772/intechopen.81997
  • Aribah, S. A., Sanjaya, A. P., Muhammad, D. R. A., & Praseptiangga, D. (2020). Sensorial and physical properties of chocolate beverage prepared using low fat cocoa powder. AIP Conference Proceedings, 2219(May). https://doi.org/10.1063/5.0003435
  • Aroyeun, S. O., Okunade, A. F., Obatoye, A. O., & Olalekna, M. A. (2020). Nutritional profile and organoleptic qualities of milk chocolate incorporated with different spices. Asian Food Science Journal, 1–8. https://doi.org/10.9734/afsj/2019/v13i430117
  • Aziz, A. H. A., Rizkiyah, D. N., Qomariyah, L., Irianto, I., Che Yunus, M. A., & Putra, N. R. (2023). Unlocking the full potential of clove (Syzygium aromaticum) Spice: An overview of extraction techniques, bioactivity, and future opportunities in the food and beverage industry. Processes, 11(8), 2453. https://doi.org/10.3390/pr11082453
  • Berahun, M. L., Lindawati, S. A., & Miwada, I. N. S. (2022). Konsentrasi serbuk cengkeh (Syzygium aromaticum) dalam pelumuran daging dan pengaruhnya terhadap karakteristik daging broiler. Majalah Ilmiah Peternakan, 25(1), 6–12. https://doi.org/10.24843/MIP.2022.v25.i01.p02
  • Bhagya Raj, G. V. S., & Dash, K. K. (2022). Microencapsulation of betacyanin from dragon fruit peel by complex coacervation: Physicochemical characteristics, thermal stability, and release profile of microcapsules. Food Bioscience, 49(June), 101882. https://doi.org/10.1016/j.fbio.2022.101882
  • Bonvehí, J. S. (2005). Investigation of aromatic compounds in roasted cocoa powder. European Food Research and Technology, 221(1–2), 19–29. https://doi.org/10.1007/s00217-005-1147-y
  • Burhan, A. M., Abdel-Hamid, S. M., Soliman, M. E., & Sammour, O. A. (2019). Optimisation of the microencapsulation of lavender oil by spray drying. Journal of Microencapsulation, 36(3), 250–266. https://doi.org/10.1080/02652048.2019.1620355
  • Chalyk, N., Klochkov, V., Sommereux, L., Bandaletova, T., Kyle, N., & Petyaev, I. (2018). Continuous dark chocolate consumption affects human facial skin surface by stimulating corneocyte desquamation and promoting bacterial colonization. The Journal of Clinical and Aesthetic Dermatology, 11(9), 37–41.
  • Chang, L. S., Karim, R., Sabo Mohammed, A., Chai, K. F., & Ghazali, H. M. (2019). Moisture sorption isotherm and shelf-life prediction of anticaking agent incorporated spray-dried soursop (Annona muricata L.) powder. Journal of Food Process Engineering, 42(5), 1–10. https://doi.org/10.1111/jfpe.13134
  • Chavan, R. S., Khedkar, C. D., & Bhatt, S. (2015). Fat Replacer. Encyclopedia of Food and Health, 589–595. https://doi.org/10.1016/B978-0-12-384947-2.00271-3
  • Chew, S. C., Tan, C. P., & Nyam, K. L. (2018). Microencapsulation of refined kenaf (Hibiscus cannabinus L.) seed oil by spray drying using β-cyclodextrin/gum arabic/sodium caseinate. Journal of Food Engineering, 237, 78–85. https://doi.org/10.1016/j.jfoodeng.2018.05.016
  • Cortés-Rojas, D. F., de Souza, C. R. F., & Oliveira, W. P. (2014). Clove (Syzygium aromaticum): A precious spice. Asian Pacific Journal of Tropical Biomedicine, 4(2), 90–96. https://doi.org/10.1016/S2221-1691(14)60215-X
  • Cortés-Rojas, D. F., Souza, C. R. F., & Oliveira, W. P. (2015). Surfactant mediated extraction of antioxidants from Syzygium aromaticum. Separation Science and Technology (Philadelphia), 50(2), 207–213. https://doi.org/10.1080/01496395.2014.952305
  • Cui, Y., Liu, J., Han, S., Li, P., Luo, D., & Guo, J. (2022). Physical stability of chestnut lily beverages (CLB): Effects of shear homogenization on beverage rheological behavior, particle size, and sensory properties. Foods, 11(20), 3188. https://doi.org/10.3390/foods11203188
  • Dauqan, E., & Abdullah, A. (2013). Utilization of gum arabic for industries and human health. American Journal of Applied Sciences, 10(10), 1270–1279. https://doi.org/10.3844/ajassp.2013.1270.1279
  • De Bruin, M., Coetzee, D., & Schall, R. (2021). The relationship between core stability and athletic performance in female university athletes. South African Journal of Sports Medicine, 33(1), 1–9. https://doi.org/10.17159/2078-516X/2021/v33i1a10825
  • DiMattia, C. D., Sacchetti, G., Mastrocola, D., & Serafini, M. (2017). From cocoa to chocolate: The impact of processing on in vitro antioxidant activity and the effects of chocolate on antioxidant markers in vivo. Frontiers in Immunology, 8(SEP), 1–7. https://doi.org/10.3389/fimmu.2017.01207
  • Ding, S., & Yang, J. (2021). The effects of sugar alcohols on rheological properties, functionalities, and texture in baked products – a review. Trends in Food Science and Technology, 111(February), 670–679. https://doi.org/10.1016/j.tifs.2021.03.009
  • Dogan, M., Toker, O. S., Aktar, T., & Goksel, M. (2013). Optimization of gum combination in prebiotic instant hot chocolate beverage model system in terms of rheological aspect: Mixture design approach. Food and Bioprocess Technology, 6(3), 783–794. https://doi.org/10.1007/s11947-011-0736-y
  • Dyaningrum, E. F., Lutfiyah, R. A., Diasti, D. R., Karyadi, J. N. W., & Saputro, A. D. (2019). Physical characteristics of instanised cocoa drink sweetened with palm sap sugar: A preliminary study. IOP Conference Series: Earth and Environmental Science, 355(1), 012045. https://doi.org/10.1088/1755-1315/355/1/012045
  • El Riachy, M., Priego-Capote, F., León, L., Rallo, L., & Luque de Castro, M. D. (2011). Hydrophilic antioxidants of virgin olive oil. Part 1: Hydrophilic phenols: A key factor for virgin olive oil quality. European Journal of Lipid Science and Technology, 113(6), 678–691. https://doi.org/10.1002/ejlt.201000400
  • Faiqoh, K. E. N., Muhammad, D. R. A., & Praseptiangga, D. (2021). Ginger-flavoured ready-to-drink cocoa beverage formulated with high and low_fat content powder: Consumer preference, properties and stability. Food Research, 5(2), 7–17. https://doi.org/10.26656/fr.2017.5(S2).004
  • Fardhyanti, D. S., Kusumaningrum, M., Jai, J., Andriyani, R., & Rahmahani Putri, M. (2022). Encapsulation of Madeira vine (Anredera cordifolia) leaf oil using maltodextrin and gum Arabic as coating materials. Materials Today: Proceedings, 63, S105–S109. https://doi.org/10.1016/j.matpr.2022.02.046
  • Fauzya, A. F., Astuti, R. I., & Mubarik, N. R. (2019). Effect of ethanol-derived clove leaf extract on the oxidative stress response in yeast schizosaccharomyces pombe. International Journal of Microbiology, 2019, 1–7. https://doi.org/10.1155/2019/2145378
  • Fitriansyah, S. N., Aulifa, D. L., Febriani, Y., & Sapitri, E. (2018). Correlation of total phenolic, flavonoid and carotenoid content of phyllanthus emblica extract from bandung with DPPH scavenging activities. Pharmacognosy Journal, 10(3), 447–452. https://doi.org/10.5530/pj.2018.3.73
  • Gengatharan, A., & Rahim, M. H. A. (2023). The application of clove extracts as a potential functional component in active food packaging materials and model food systems: A mini-review. Applied Food Research, 3(1), 100283. https://doi.org/10.1016/j.afres.2023.100283
  • Gopinathan, M., Yusof, Y. A., & Pui, L. P. (2020). Effects of different drying methods on the physicochemical and antioxidant content of “cempedak” (Artocarpus integer L.) powder. Journal of Food Processing and Preservation, 44(12), 0–1. https://doi.org/10.1111/jfpp.14966
  • Gottardo, F. M., Biduski, B., dos Santos, L. F., dos Santos, J. S., Rodrigues, L. B., & dos Santos, L. R. (2022). Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami. Food Bioscience, 50, 102146. https://doi.org/10.1016/j.fbio.2022.102146
  • Goya, L., Kongor, J. E., & de Pascual-Teresa, S. (2022). From cocoa to chocolate: Effect of processing on flavanols and methylxanthines and their mechanisms of action. International Journal of Molecular Sciences, 23(22), 14365. https://doi.org/10.3390/ijms232214365
  • Hala, M. A. (2011). Comparative antioxidant activity study of some edible plants used spices in Egypt. Journal of American Science, 7(1), 1118–1122.
  • Haro-González, J. N., Castillo-Herrera, G. A., Martínez-Velázquez, M., & Espinosa-Andrews, H. (2021). Clove essential oil (Syzygium aromaticum l. Myrtaceae): Extraction, chemical composition, food applications, and essential bioactivity for human health. Molecules, 26(21), 6387. https://doi.org/10.3390/molecules26216387
  • Hasheminejad, N., & Khodaiyan, F. (2020). The effect of clove essential oil loaded chitosan nanoparticles on the shelf life and quality of pomegranate arils. Food Chemistry, 309, 125520. https://doi.org/10.1016/j.foodchem.2019.125520
  • Hedayati, S., Shahidi, F., Koocheki, A., Farahnaky, A., & Majzoobi, M. (2016). Comparing the effects of sucrose and glucose on functional properties of pregelatinized maize starch. International Journal of Biological Macromolecules, 88, 499–504. https://doi.org/10.1016/j.ijbiomac.2016.04.026
  • Herawati, H. (2018). Potensi hidrokoloid sebagai bahan tambahan pada produk pangan dan nonpangan bermutu. Jurnal Litbang Pertanian, 37(1), 17–25. https://doi.org/10.21082/jp3.v37n1.2018.p17-25
  • Holkar, C. R., Jadhav, A. J., & Pinjari, D. V. (2019). A critical review on the possible remediation of sediment in cocoa/coffee flavored milk. Trends in Food Science and Technology, 86(February), 199–208. https://doi.org/10.1016/j.tifs.2019.02.035
  • Hussain, S., Rahman, R., Mushtaq, A., & Zerey-Belaskri, A. E. (2017). Clove: A review of a precious species with multiple uses clove: A review of a precious species with multiple uses. International Journal of Chemical and Biochemical Sciences, 11(January), 129–133.
  • Idowu, S., Adekoya, A. E., Igiehon, O. O., & Idowu, A. T. (2021). Clove (Syzygium aromaticum) spices: A review on their bioactivities, current use, and potential application in dairy products. Journal of Food Measurement and Characterization, 15(4), 3419–3435. https://doi.org/10.1007/s11694-021-00915-9
  • Indiarto, R., Indriana, L. P. A., Andoyo, R., Subroto, E., & Nurhadi, B. (2022). Bottom–up nanoparticle synthesis: A review of techniques, polyphenol-based core materials, and their properties. European Food Research and Technology, 248(1), 1–24. https://doi.org/10.1007/s00217-021-03867-y
  • Indiarto, R., Pranoto, Y., Santoso, U., & Supriyanto, S. (2019a). Evaluation of physicochemical properties and antioxidant activity of polyphenol-rich cacao bean extract through water blanching. Pakistan Journal of Nutrition, 18(3), 278–287. https://doi.org/10.3923/pjn.2019.278.287
  • Indiarto, R., Pranoto, Y., Santoso, U., & Supriyanto, S. (2019b). In vitro antioxidant activity and profile of polyphenol compounds extracts and their fractions on cacao beans. Pakistan Journal of Biological Sciences, 22(1), 34–44. https://doi.org/10.3923/pjbs.2019.34.44
  • Indiarto, R., Rahimah, S., Subroto, E., Putri, N. A. G., & Pangawikan, A. D. (2022). Antioxidant activity and characteristics of a cocoa drink formulated with encapsulated green coffee extract. International Journal of Food Properties, 25(1), 2477–2494. https://doi.org/10.1080/10942912.2022.2144883
  • Indiarto, R., Reni, R., Utama, G. L., Subroto, E., Pangawikan, A. D., & Djali, M. (2023). The physicochemical, antioxidant, and sensory properties of chocolate biscuits incorporated with encapsulated mangosteen (Garcinia mangostana L.) peel extract. International Journal of Food Properties, 26(1), 122–138. https://doi.org/10.1080/10942912.2022.2159429
  • Indiarto, R., Subroto, E., Sukri, N., & Djali, M. (2021). Cocoa (theobroma cacao L.) beans processing technology: A review of flavonoid changes. Asian Journal of Plant Sciences, 20(4), 684–693. https://doi.org/10.3923/ajps.2021.684.693
  • Juvinal, J. G., De Steur, H., Schouteten, J. J., Muhammad, D. R. A., De Leon, A. A., Dewettinck, K., & Gellynck, X. (2023). Physico-chemical property, sensory profile and consumer acceptability of water buffalo (Bubalus bubalis L.) chocolate milk using alkalized and natural cocoa powder. Foods, 12(9), 1797. https://doi.org/10.3390/foods12091797
  • Kapolou, A., Karantonis, H. C., Rigopoulos, N., & Koutelidakis, A. E. (2021). Association of mean daily polyphenols intake with Mediterranean diet adherence and anthropometric indices in healthy Greek adults: A retrospective study. Applied Sciences (Switzerland), 11(10), 4664. https://doi.org/10.3390/app11104664
  • Karunamay, S., Badhe, S. R., Shukla, V., Singh, N., Lali, K., & Patil, S. (2019). Application of clove essential oil in food industry–A review. Journal of Food Research and Technology, 7(August), 23–25.
  • Kasai, H., Shirao, M., & Ikegami-Kawai, M. (2016). Analysis of volatile compounds of clove (Syzygium aromaticum) buds as influenced by growth phase and investigation of antioxidant activity of clove extracts. Flavour and Fragrance Journal, 31(2), 178–184. https://doi.org/10.1002/ffj.3299
  • Kusmayadi, A., Adriani, L., Abun, A., Muchtaridi, M., & Tanuwiria, U. H. (2019). The microencapsulation of mangosteen peel extract with maltodextrin from arenga starch: Formulation and characterization. Journal of Applied Pharmaceutical Science, 9(3), 33–40. https://doi.org/10.7324/JAPS.2019.90306
  • Lamport, D. J., Christodoulou, E., & Achilleos, C. (2020). Beneficial effects of dark chocolate for episodic memory in healthy young adults: A parallel-groups acute intervention with a white chocolate control. Nutrients, 12(2), 483. https://doi.org/10.3390/nu12020483
  • Leinonen, H., Pettersson, M., & Lajunen, M. (2011). Water-soluble carbon nanotubes through sugar azide functionalization. Carbon, 49(4), 1299–1304. https://doi.org/10.1016/j.carbon.2010.11.049
  • Likumahua, M. H., Moniharapon, E., & Tuhumury, H. C. D. (2022). Effect of sugar concentration on physical and organoleptic characteristics of lime (Citrus aurantiifolia S.) marmalade. Jurnal Sains Dan Teknologi Pangan, 7(2), 4978–4993. https://doi.org/10.33772/jstp.v7i2.23415
  • Li, Y., Zhu, S., Feng, Y., Xu, F., Ma, J., & Zhong, F. (2014). Influence of alkalization treatment on the color quality and the total phenolic and anthocyanin contents in cocoa powder. Food Science and Biotechnology, 23(1), 59–63. https://doi.org/10.1007/s10068-014-0008-5
  • Lund, M. N. (2021). Reactions of plant polyphenols in foods: Impact of molecular structure. Trends in Food Science and Technology, 112(February), 241–251. https://doi.org/10.1016/j.tifs.2021.03.056
  • Mahato, D. K., Jadhav, S. R., Mukurumbira, A. R., Keast, R., Liem, D. G., Shah, R., & Gamlath, S. (2022). Physicochemical properties and microbial safety of reduced-sugar chocolate-flavored milk. Journal of Food Processing and Preservation, 46(3), 1–12. https://doi.org/10.1111/jfpp.16409
  • Majeed, H., Bian, Y.-Y., Ali, B., Jamil, A., Majeed, U., Khan, Q. F., Iqbal, K. J., Shoemaker, C. F., & Fang, Z. (2015). Essential oil encapsulations: Uses, procedures, and trends. RSC Advances, 5(72), 58449–58463. https://doi.org/10.1039/c5ra06556a
  • Marta, H., Tensiska, T., & Riyanti, L. (2017). Production and characterisation of maltodextrin from corn starch by enzymatic hydrolysis method. Chimica et Natura Acta, 5(1), 13–20. https://doi.org/10.24198/cna.v5.n1.12816
  • Mazor Jolić, S., Radojčic Redovnikovic, I., Marković, K., Ivanec Šipušić, D., & Delonga, K. (2011). Changes of phenolic compounds and antioxidant capacity in cocoa beans processing. International Journal of Food Science and Technology, 46(9), 1793–1800. https://doi.org/10.1111/j.1365-2621.2011.02670.x
  • Mikucka, W., Zielinska, M., Bulkowska, K., & Witonska, I. (2022). Recovery of polyphenols from distillery stillage by microwave-assisted, ultrasound-assisted and conventional solid–liquid extraction. Scientific Reports, 12(1), 1–13. https://doi.org/10.1038/s41598-022-07322-0
  • Miller, K. B., Hurst, W. J., Payne, M. J., Stuart, D. A., Apgar, J., Sweigart, D. S., & Ou, B. (2008). Impact of alkalization on the antioxidant and flavanol content of commercial cocoa powders. Journal of Agricultural and Food Chemistry, 56(18), 8527–8533. https://doi.org/10.1021/jf801670p
  • Mittal, M., Gupta, N., Parashar, P., Mehra, V., & Khatri, M. (2014). Phytochemical evaluation and pharmacological activity of Syzygium aromaticum: A comprehensive review. International Journal of Pharmacy and Pharmaceutical Sciences, 6(8), 67–72.
  • Muhammad, D. R. A., Gonzalez, C. G., Sedaghat Doost, A., Van de Walle, D., Van der Meeren, P., & Dewettinck, K. (2019). Improvement of antioxidant activity and physical stability of chocolate beverage using colloidal cinnamon nanoparticles. Food and Bioprocess Technology, 12(6), 976–989. https://doi.org/10.1007/s11947-019-02271-5
  • Muhammad, D. R. A., Kongor, J. E., & Dewettinck, K. (2021). Investigating the effect of different types of cocoa powder and stabilizers on suspension stability of cinnamon-cocoa drink. Journal of Food Science and Technology, 58(10), 3933–3941. https://doi.org/10.1007/s13197-020-04855-y
  • Muhammad, D. R. A., Marettama, N. M., Fauza, G., & Affandi, D. R. (2022). Can ingredients and information interventions affect the hedonic level and (emo-sensory) perceptions of the milk chocolate and cocoa drink’s consumers? Open Agriculture, 7(1), 847–856. https://doi.org/10.1515/opag-2022-0146
  • Mutha, R. E., Tatiya, A. U., & Surana, S. J. (2021). Flavonoids as natural phenolic compounds and their role in therapeutics: An overview. Future Journal of Pharmaceutical Sciences, 7(1), 1–13. https://doi.org/10.1186/s43094-020-00161-8
  • Nawi, N. M., Muhamad, I. I., & Mohd Marsin, A. (2015). The physicochemical properties of microwave-assisted encapsulated anthocyanins from ipomoea batatas as affected by different wall materials. Food Science and Nutrition, 3(2), 91–99. https://doi.org/10.1002/fsn3.132
  • Nowak, K., Ogonowski, J., Jaworska, M., & Grzesik, K. (2012). Clove oil - properties and applications. Chemik, 66(2), 149–152.
  • Nurhadi, B., Angiputri, F. C., Andoyo, R., Ermawar, R. A., Saputra, R. A., & Hano, C. (2022). Antioxidant stability of moringa leaves extract powders obtained by cocrystallization, vacuum drying, and plating. Journal of Food Quality, 2022, 1–10. https://doi.org/10.1155/2022/3038403
  • Nurhadi, B., Suriati, S., Saputra, T., Saputra, R. A., & Sukri, N. (2020). The role of encapsulant materials on the stability of bioactive compounds of red ginger (Zingiber officinale Roscoe. var. Rubrum) extract powder during storage. Food Chemistry, 333, 127490. https://doi.org/10.1016/j.foodchem.2020.127490
  • Nurhafsah, N., Laboko, A. I., Rahmi, H., Andriani, I., Fitriawaty, F. W. S., Senge, M., Aziz, A. A., Witono, Y., Sharifuddin, J., Robani, A. B., Krisnamurthi, B., Saiyut, P., Mulyo, J. H., Bin Kamarudin, M. F., & Tjale, M. M. (2022). The effect of adding curcuma powder on the quality of the active components in instant cocoa drinks. E3S Web of Conferences, 361, 361. https://doi.org/10.1051/e3sconf/202236104015
  • Oracz, J., & Żyżelewicz, D. (2020). Antioxidants in Cocoa. Antioxidants, 9(12), 1230. https://doi.org/10.3390/antiox9121230
  • Pangestu, M. R., Fitri, C. A., & Wajizah, S. (2016). Nilai organoleptik daging ayam broiler dengan penambahan prebiotik immuno forte® pada berbagai level berbeda. Jurnal Ilmiah Mahasiswa Pertanian, 1(1), 731–738. https://doi.org/10.17969/jimfp.v1i1.904
  • Peña-Correa, R. F., Ataç Mogol, B., & Fogliano, V. (2022). The impact of roasting on cocoa quality parameters. Critical Reviews in Food Science and Nutrition, 1–14. https://doi.org/10.1080/10408398.2022.2141191
  • Praseptiangga, D., Aviany, T. P., & Parnanto, N. H. R. (2016). Pengaruh penambahan gum arab terhadap karakteristik fisikokimia dan sensoris fruit leather nangka (Artocarpus heterophyllus). Jurnal Teknologi Hasil Pertanian, 9(1), 71–83. https://doi.org/10.20961/jthp.v9i2.12858
  • Praseptiangga, D., Qomaruzzaman, A. R., & Manuhara, G. J. (2021). The effect of clove leaves essential oil addition on physicochemical and sensory characteristics of milk chocolate bar. International Journal on Advanced Science, Engineering and Information Technology, 11(1), 165–171. https://doi.org/10.18517/ijaseit.11.1.12664
  • Premi, M., & Sharma, H. K. (2017). Effect of different combinations of maltodextrin, gum arabic and whey protein concentrate on the encapsulation behavior and oxidative stability of spray dried drumstick (Moringa oleifera) oil. International Journal of Biological Macromolecules, 105, 1232–1240. https://doi.org/10.1016/j.ijbiomac.2017.07.160
  • Puchol-Miquel, M., Palomares, C., Fernández-Segovia, I., Barat, J. M., & Perez-Esteve, É. (2021). Effect of the type and degree of alkalization of cocoa powder on the physico-chemical and sensory properties of sponge cakes. LWT, 152(August), 112241. https://doi.org/10.1016/j.lwt.2021.112241
  • Quek, S. Y., Chok, N. K., & Swedlund, P. (2007). The physicochemical properties of spray-dried watermelon powders. Chemical Engineering and Processing: Process Intensification, 46(5), 386–392. https://doi.org/10.1016/j.cep.2006.06.020
  • Razak, R. A., Karim, R., Sulaiman, R., & Hussain, N. (2018). Effects of different types and concentration of hydrocolloids on mango filling. International Food Research Journal, 25(3), 1109–1119.
  • Rushchitc, A. A., Shcherbakova, E. I., & El-Sohaimy, S. A. (2022). Physicochemical and rheological characterization of dumpling’s dough fortified with Jerusalem artichoke (Helianthus tuberosus) powder. Annals of Agricultural Sciences, 67(2), 166–172. https://doi.org/10.1016/j.aoas.2022.11.001
  • Saeed, M., Khan, M. S., Alagawany, M., Farag, M. R., Alqaisi, O., Aqib, A. I., Qumar, M., Siddique, F., & Ramadan, M. F. (2021). Clove (Syzygium aromaticum) and its phytochemicals in ruminant feed: An updated review. Rendiconti Lincei, 32(2), 273–285. https://doi.org/10.1007/s12210-021-00985-3
  • Salim, A.-B., El-Desouky, T. A., & EL-Sedeek, L. (2015). Clove (Syzygium Aromaticum L.) and their effect on the formation of heterocyclic amines. Journal of Drug Delivery and Therapeutics, 5(5), 33–40. https://doi.org/10.22270/jddt.v5i5.1138
  • Santiago-Rodríguez, E., Estrada-Zaldívar, B., & Zaldívar-Uribe, E. (2018). Effects of dark chocolate intake on brain electrical oscillations in healthy people. Foods (Basel, Switzerland), 7(11), 187. https://doi.org/10.3390/foods7110187
  • Schober, P., & Schwarte, L. A. (2018). Correlation coefficients: Appropriate use and interpretation. Anesthesia and Analgesia, 126(5), 1763–1768. https://doi.org/10.1213/ANE.0000000000002864
  • Shahinuzzaman, M., Rana, S., Yaakob, Z., Azir Uddin, M., Shahinuzzaman, M., & Sohel Rana, M. (2017). Study of chemical composition and medicinal properties of volatile oil from clove buds (Eugenia Caryophyllus). Article in International Journal of Pharmaceutical Sciences and Research, 8(2), 895–899. https://doi.org/10.13040/IJPSR.0975-8232.8(2).895-99
  • Sharma, A., Bhushette, P. R., & Annapure, U. S. (2021). Physicochemical and rheological properties of acacia catechu exudate gum. Carbohydrate Polymer Technologies and Applications, 2, 100127. https://doi.org/10.1016/j.carpta.2021.100127
  • Shin, J. H., Kim, C. S., Cha, L., Kim, S., Lee, S., Chae, S., Chun, W. Y., & Shin, D. M. (2022). Consumption of 85% cocoa dark chocolate improves mood in association with gut microbial changes in healthy adults: A randomized controlled trial. The Journal of Nutritional Biochemistry, 99, 108854. https://doi.org/10.1016/j.jnutbio.2021.108854
  • Shittu, T. A., & Lawal, M. O. (2007). Factors affecting instant properties of powdered cocoa beverages. Food Chemistry, 100(1), 91–98. https://doi.org/10.1016/j.foodchem.2005.09.013
  • Shuen, G. W., Yi, L. Y., Ying, T. S., Von Yu, G. C., Binti Yusof, Y. A., & Phing, P. L. (2021). Effects of drying methods on the physicochemical properties and antioxidant capacity of Kuini powder. Brazilian Journal of Food Technology, 24, 1–14. https://doi.org/10.1590/1981-6723.08620
  • Siemińska-Kuczer, A., Szymańska-Chargot, M., & Zdunek, A. (2022). Recent advances in interactions between polyphenols and plant cell wall polysaccharides as studied using an adsorption technique. Food Chemistry, 373, 131487. https://doi.org/10.1016/j.foodchem.2021.131487
  • Silva, F., Fonseca, C., Alencar, S., Thomazini, M., Balieiro, J., Pittia, P., & Favaro-Trindade, C. (2012). Assessment of production efficiency, physicochemical properties and storage stability of spray-dried propolis, a natural food additive, using gum arabic and OSA starch-based carrier systems. Food and Bioproducts Processing, 91(1), 28–36. https://doi.org/10.1016/j.fbp.2012.08.006
  • Singletary, K. (2014). Clove: Overview of potential health benefits. Nutrition Today, 49(4), 207–224. https://doi.org/10.1097/NT.0000000000000036
  • Sioriki, E., Lemarcq, V., Alhakim, F., Triharyogi, H., Tuenter, E., Cazin, C. S. J., Nolan, S. P., Pieters, L., Van de Walle, D., & Dewettinck, K. (2021). Impact of alkalization conditions on the phytochemical content of cocoa powder and the aroma of cocoa drinks. LWT, 145, 111181. https://doi.org/10.1016/j.lwt.2021.111181
  • Sirait, T. S., Arianto, A., & Dalimunthe, A. (2023). Phytochemical screening of cinnamon bark (Cinnamomum burmanii) (C. Ness & T. Ness) C. Ness ex Blume ethanol extract and antioxidant activity test with DPPH (2,2-diphenyl-1-picrylhydrazyl) method. International Journal of Science Technology & Management, 4(1), 254–259. https://doi.org/10.46729/ijstm.v4i1.739
  • Stark, T., Bareuther, S., & Hofmann, T. (2006). Molecular definition of the taste of roasted cocoa nibs (Theobroma cacao) by means of quantitative studies and sensory experiments. Journal of Agricultural and Food Chemistry, 54(15), 5530–5539. https://doi.org/10.1021/jf0608726
  • Subroto, E., Andoyo, R., Indiarto, R., Lembong, E., & Rahmani, F. (2022). Physicochemical properties, sensory acceptability, and antioxidant activity of chocolate bar fortified by solid lipid nanoparticles of gallic acid. International Journal of Food Properties, 25(1), 1907–1919. https://doi.org/10.1080/10942912.2022.2115066
  • Subroto, E., Djali, M., Indiarto, R., Lembong, E., & Baiti, N. (2023). Microbiological activity affects post-harvest quality of cocoa (Theobroma cacao L.) beans. Horticulturae, 9(7), 805. https://doi.org/10.3390/horticulturae9070805
  • Sukri, N., Multisona, R. R., Zaida, Saputra, R. A., Mahani, & Nurhadi, B. (2021). Effect of maltodextrin and arabic gum ratio on physicochemical characteristic of spray dried propolis microcapsules. International Journal of Food Engineering, 17(2), 159–165. https://doi.org/10.1515/ijfe-2019-0050
  • Tanghe, A., Heyman, E., Vanden Wyngaert, K., Van Ginckel, A., Celie, B., Rietzschel, E., Calders, P., & Shadid, S. (2021). Evaluation of blood pressure lowering effects of cocoa flavanols in diabetes mellitus: A systematic review and meta-analysis. Journal of Functional Foods, 79, 104399. https://doi.org/10.1016/j.jff.2021.104399
  • Tarwendah, I. P. (2017). Jurnal Review: Studi Komparasi Atribut Sensoris Dan Kesadaran Merek Produk Pangan. Jurnal Pangan Dan Agroindustri, 5(2), 66–73.
  • Thaichon, P., Jebarajakirthy, C., Tatuu, P., & Gajbhiyeb, R. G. (2018). Are you a chocolate lover? An investigation of the repurchase behavior of chocolate consumers. Journal of Food Products Marketing, 24(2), 163–176. https://doi.org/10.1080/10454446.2017.1266551
  • Tiwari, B. K., Muthukumarappan, K., O’Donnell, C. P., & Cullen, P. J. (2008). Effects of sonication on the kinetics of orange juice quality parameters. Journal of Agricultural and Food Chemistry, 56(7), 2423–2428. https://doi.org/10.1021/jf073503y
  • Todorović, A., Šturm, L., Salević-Jelić, A., Lević, S., Osojnik Črnivec, I. G., Prislan, I., Skrt, M., Bjeković, A., Poklar Ulrih, N., & Nedović, V. (2022). Encapsulation of bilberry extract with maltodextrin and gum arabic by freeze-drying: Formulation, characterisation, and storage stability. Processes, 10(10), 1991. https://doi.org/10.3390/pr10101991
  • Tonon, R. V., Brabet, C., & Hubinger, M. D. (2008). Influence of process conditions on the physicochemical properties of açai (Euterpe oleraceae mart.) powder produced by spray drying. Journal of Food Engineering, 88(3), 411–418. https://doi.org/10.1016/j.jfoodeng.2008.02.029
  • Tursiloadi, S., Artanti, N., & Sulaswatty, A. (2015). Chemical catalytic and biocatalytic process of clove oil derivatives review. Jurnal Kimia Terapan Indonesia, 17(1), 69–85. https://doi.org/10.14203/jkti.v17i1.24
  • Urbańska, B., & Kowalska, J. (2019). Comparison of the total polyphenol content and antioxidant activity of chocolate obtained from roasted and unroasted cocoa beans from different regions of the world. Antioxidants, 8(8), 283. https://doi.org/10.3390/antiox8080283
  • Valverde García, D., Pérez Esteve, É., & Barat Baviera, J. M. (2020). Changes in cocoa properties induced by the alkalization process: A review. Comprehensive Reviews in Food Science and Food Safety, 19(4), 2200–2221. https://doi.org/10.1111/1541-4337.12581
  • Veselá, A., Barros, A. S., Synytsya, A., Delgadillo, I., Čopíková, J., & Coimbra, M. A. (2007). Infrared spectroscopy and outer product analysis for quantification of fat, nitrogen, and moisture of cocoa powder. Analytica Chimica Acta, 601(1), 77–86. https://doi.org/10.1016/j.aca.2007.08.039
  • Vladić, J., Nastić, N., Janković, T., Šavikin, K., Menković, N., Lončarević, I., & Vidović, S. (2022). Microencapsulation of sideritis raeseri Boiss. & Heldr. subsp. raeseri extract using spray drying with maltodextrin and whey protein. Periodica Polytechnica Chemical Engineering, 66(2), 229–238. https://doi.org/10.3311/PPch.19060
  • Warda, H., Nawansih, O., Yuliana, N., & Nurdin, S. U. (2023). Customer preferences towards the development of coffee snacks product. Jurnal Agroindustri Berkelanjutan, 2(1), 64–74.
  • Yuan, S., Li, X., Jin, Y., & Lu, J. (2017). Chocolate consumption and risk of coronary heart disease, stroke, and diabetes: A meta-analysis of prospective studies. Nutrients, 9(7), 688. https://doi.org/10.3390/nu9070688
  • Zzaman, W., Bhat, R., & Yang, T. A. (2014). Effect of superheated steam roasting on the phenolic antioxidant properties of cocoa beans. Journal of Food Processing and Preservation, 38(4), 1932–1938. https://doi.org/10.1111/jfpp.12166