ReviewFoods (Basel, Switzerland)2021
Chocolate as Carrier to Deliver Bioactive Ingredients: Current Advances and Future Perspectives.
Review in Foods (Basel, Switzerland), 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 21 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
21 citing papers in PubMed.
- Phenolic Profile and Antioxidant Activity of Chocolates Supplemented with Bioactive Ingredients.Foods (Basel, Switzerland) · 2026Article
- Physico-Chemical, Textural, Antioxidant and Sensory Characterization of White Chocolate Enriched with Barley Powder.Foods (Basel, Switzerland) · 2026Article
- Assessing the temporal profile and liking of sugar-free spicy dark chocolates with different concentrations of Capsicum baccatum pepper and rebaudioside A.Journal of the science of food and agriculture · 2025Article
- Effects of Adding Micronutrient Mixtures to a Model Dark Chocolate System and Partially Replacing the Fat Phase with a Structuring Oleogel.Foods (Basel, Switzerland) · 2025Article
- Incorporation ofScientifica · 2025Article
- 3D printed cacao-based formulations as nutrient carriers for immune system enhancement.Current research in food science · 2025Article
- Antioxidant, Physicochemical and Rheological Properties of White and Milk Chocolate Compounds Supplemented with Plant-Based Functional Ingredients.Foods (Basel, Switzerland) · 2024Article
- Enhancing Antioxidant Activity and Nutritional Profile of Dark Chocolate Through Enrichment with Plant Sterols: A Study on Phytosterol Concentrations and Functional Properties.Foods (Basel, Switzerland) · 2024Article
- Oleogel Systems for Chocolate Production: A Systematic Review.Gels (Basel, Switzerland) · 2024Review
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- Article
- Characterization of white chocolate enriched with co-encapsulatedFood science & nutrition · 2024Article
- HumanCurrent research in food science · 2024Article
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- Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects.Food science & nutrition · 2023Review
- The Effects of Gamma-Aminobuytric Acid (GABA) Enrichment on Nutritional, Physical, Shelf-Life, and Sensorial Properties of Dark Chocolate.Foods (Basel, Switzerland) · 2023Article
- Biopreservation of Chocolate Mousse with Lactobacillus helveticus 2/20: Microbial Challenge TestMolecules (Basel, Switzerland) · 2022Article
- Rheological and Functional Properties of Dark Chocolate with Partial Substitution of Peanuts and Sacha Inchi.Foods (Basel, Switzerland) · 2022Article
- Physicochemical, Nutritional, Microstructural, Surface and Sensory Properties of a Model High-Protein Bars Intended for Athletes Depending on the Type of Protein and Syrup Used.International journal of environmental research and public health · 2022Article
- Fish oil and probiotics supplementation through milk chocolate improves spatial learning and memory in male Wistar rats.Frontiers in nutrition · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect (nutraceuticals). Chocolate could be used as an ideal carrier to deliver bioactive ingredients, mainly due to its high acceptability by consumers. However, a drawback of using chocolate as functional food is its high sugar content, which impedes its commercialization with the diabetic population. Therefore, there is need to develop sugar-free chocolate formulations added with bioactive ingredients. Nevertheless, sugar replacement and bioactive ingredients addition is a major technological challenge that affects texture, rheology, and sensory properties of chocolate. This review is designed as a practical guide for researchers and food industries to develop the next generation of functional chocolates. Different functional chocolate formulations, including sugar-free, are reviewed as potential carriers for the delivery of bioactive compounds. The physicochemical properties and sensory acceptability of the functional chocolates presented are also highlighted. Finally, future perspectives, such as the use of nanotechnology to improve the bioaccessibility and bioavailability of active ingredients, as well as the need for clinical trials to validate the pharmacological effect of functional chocolates, are also discussed.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.