ReviewFood science & nutrition2023
Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects.
Review in Food science & nutrition, 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed.
- The Effect of Plant-Based Protein Preparations on Quality and Functional Properties of Cream Filling.Molecules (Basel, Switzerland) · 2026Article
- Physico-Chemical, Textural, Antioxidant and Sensory Characterization of White Chocolate Enriched with Barley Powder.Foods (Basel, Switzerland) · 2026Article
- Antioxidant Potential of a Wide Range of Commercial Fruit Powders and Grits for Food Applications.International journal of food science · 2026Article
- Boosting Chocolate Nutrition with Sous Vide-Processed White Champignon (Foods (Basel, Switzerland) · 2025Article
- Enhancing the Biological Properties of White Chocolate:Foods (Basel, Switzerland) · 2025Article
- Cytotoxic and genotoxic effects of tert-butylhydroquinone, butylated hydroxyanisole and propyl gallate as synthetic food antioxidants.Food science & nutrition · 2024Review
- Investigation of Antioxidant and Cytotoxicity Activities of Chocolate Fortified with Muscadine Grape Pomace.Foods (Basel, Switzerland) · 2023Article
- Fortification of chocolates with high-value-added plant-based substances: Recent trends, current challenges, and future prospects.Food science & nutrition · 2023Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
High consumption of delicious foods, such as chocolates, is considered excellent snacks, capable of converting from health-threatening to great functional foods. The fortification of chocolates with high-value-added plant-based substances might improve their healthful effects, nutritional properties, and shelf life. Chocolate could be an effective carrier for plant-based substances delivery, and it could be an effective vehicle to treat and reduce the indications of disease, such as obesity, overweight, hypertension, stress, cardiovascular failure, congestive heart failure, and diabetes. Referring to the recent studies in chocolate fortification with high-value-added plant-based substances, it seems that the recent trends are toward its therapeutic effects against noncommunicable diseases. Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. In other words, their functional characteristics, such as rheological and sensory attributes, may undesirably change. It seems that encapsulation techniques, such as spray drying, antisolvent precipitation, nanoemulsification, and liposomal encapsulation, could almost overcome these challenges. Thus, several studies focused on designing and fabricating nanoscale delivery systems with the aim of chocolate fortification, which is 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.