The replacement of artificial by natural additives has gained consumer attention due to
concerns about toxic and carcinogenic effects of artificial additives and the growing search …

Chocolate has been a part of human consumption for millennia, serving as a confection,
medicine and aphrodisiac. Chocolate consumption is increasing worldwide, and …

The current relevance of a healthy diet in well-being has led to a surging interest in
designing novel functional food products enriched by biologically active molecules. As …

The blackberry fruit is rich in anthocyanins, but the stability of these compounds can be
decreased depending on the processing conditions. Thus, the objective of this study was to …

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 …

In this study, the functionality of colloidal cinnamon nanoparticles in improving the
antioxidant activity and suspension stability of a chocolate beverage formulated with two …

White chocolate is considered an unhealthier product than dark and milk chocolate due to
the absence of cocoa solids containing polyphenols and other valuable components such …

Colored chocolate products have gained importance in recent years. This increases the
importance of identifying potential natural colorants for chocolate technology. In this study …

Resistant starch (RS) is a part of insoluble dietary fiber, and it could be recognized as a
functional food ingredient in some types of confectionery products that lack dietary fiber …

The chocolate bar is a processed cocoa product that is rich in polyphenols, but polyphenols
decrease during processing. Gallic acid encapsulated in the form of solid lipid nanoparticles …