PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY

 

e-ISSN 2231-8526
ISSN 0128-7680

Home / Regular Issue / JST Vol. 46 (4) Nov. 2023 / JTAS-2756-2023

 

Antioxidant Capacity, Alpha Amylase Inhibition, and Calorie Value of Dark Chocolate Substituted with Honey Powder

Aida Amirah Rusli, Nizaha Juhaida Mohamad, Azizah Mahmood and Nor Hayati Ibrahim

Pertanika Journal of Science & Technology, Volume 46, Issue 4, November 2023

DOI: https://doi.org/10.47836/pjtas.46.4.08

Keywords: Diabetes, functional food, honey powder, polyphenols, Tualang honey

Published on: 27 November 2023

The antioxidant and antidiabetic properties of honey have led to studies exploring using honey powder as a sugar substitute in chocolate innovation for its health benefits. In this study, sugar was substituted with 70% honey powder to evaluate the effect on the antioxidant, alpha-amylase inhibition, and calorie value of dark chocolate. The honey powder was produced by adding 70% of either dextrose (honey/dextrose, H/D), maltodextrin (honey/maltodextrin, H/M), or sucrose (honey/sucrose, H/S) and vacuum dried at 40°C for 6 hr. The substitution of honey powder into chocolate at a 70% level was based on the preliminary study, which showed the most acceptable particle size value. The addition of honey powder into dark chocolate showed a significant increase (p < 0.05) in antioxidant capacity, assessed by 2,2-diphenyl-1-picrylhydrazyl and ferric reducing antioxidant power. Chocolate containing H/M showed the highest antioxidant capacity for both assays, followed by chocolate with H/D, H/S, and the control. Alpha amylase inhibition was also significantly higher (p < 0.05) for H/M chocolate relative to other samples. The calorie values of dark chocolate were not affected by the honey powder substitution, which remained at 600 kcal/100 g. Therefore, chocolate containing H/M showed the best properties due to its highest antioxidant capacities and alpha-amylase inhibition effect. Hence, it can be recommended for further application in chocolate.

  • Adefegha, S. A., Oboh, G., & Olabiy, A. A. (2018). Nutritional, antioxidant and inhibitory properties of cocoa powder enriched wheat-plantain biscuits on key enzymes linked to type 2 diabetes. International Food Research Journal, 25(2), 793–803.

  • Adetoro, A. O., Opara, U. L., & Fawole, O. A. (2020). Effect of carrier agents on the physicochemical and technofunctional properties and antioxidant capacity of freeze-dried pomegranate juice (Punica granatum) powder. Foods, 9(10), 1388. https://doi.org/10.3390/foods9101388

  • Afoakwa, E. O., Paterson, A., & Fowler, M. (2007). Factors influencing rheological and textural qualities in chocolate - A review. Trends in Food Science and Technology, 18(6), 290–298. https://doi.org/10.1016/j.tifs.2007.02.002

  • Aguilar-Villa, C., Acosta-Otálvaro, E. V., Rodríguez-Sandoval, E., & Mazo-Rivas, J. C. (2020). Sucrose-free milk chocolate manufacture using bulking agents and a non-caloric sweetener. Food Science and Technology, 40(1), 62–67. https://doi.org/10.1590/fst.32418

  • Ahmed, S., & Othman, N. H. (2013). Review of the medicinal effects of tualang honey and a comparison with manuka honey. Malaysian Journal of Medical Sciences, 20(3), 6-13.

  • Aidoo, R. P., Depypere, F., Afoakwa, E. O., & Dewettinck, K. (2013). Industrial manufacture of sugar-free chocolates - Applicability of alternative sweeteners and carbohydrate polymers as raw materials in product development. Trends in Food Science and Technology, 32(2), 84–96. https://doi.org/10.1016/j.tifs.2013.05.008

  • Ali, A. M. E., Shekib, L. A., Elshimy, N. M., & Sharara, M. S. (2021). Producing and quality attributes of low calories dark chocolate using different intense sweeteners and wheat fiber isolate. American Journal of Food Science and Technology, 9(1), 1–7. https://doi.org/10.12691/ajfst-9-1-1

  • Ali, H., Abu Bakar, M. F., Majid, M., Muhammad, N., & Lim, S. Y. (2020). In vitro anti-diabetic activity of stingless bee honey from different botanical origins. Food Research, 4(5), 1421–1426. https://doi.org/10.26656/fr.2017.4(5).411

  • Barrett, A., Ndou, T., Hughey, C. A., Straut, C., Howell, A., Dai, Z., & Kaletunc, G. (2013). Inhibition of α-amylase and glucoamylase by tannins extracted from cocoa, pomegranates, cranberries, and grapes. Journal of Agricultural and Food Chemistry, 61(7), 1477-1486. https://doi.org/10.1021/jf304876g

  • Belščak-Cvitanović, A., Komes, D., Benković, M., Karlović, S., Hečimović, I., Ježek, D., & Bauman, I. (2012). Innovative formulations of chocolates enriched with plant polyphenols from Rubus idaeus L. leaves and characterization of their physical, bioactive and sensory properties. Food Research International, 48(2), 820-830. https://doi.org/10.1016/j.foodres.2012.06.023

  • Benzie, I. F., & Strain, J. J. (1996). The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry, 239(1), 70-76. https://doi.org/10.1006/abio.1996.0292

  • Bharti, S. K., Krishnan, S., Kumar, A., & Kumar, A. (2018). Antidiabetic phytoconstituents and their mode of action on metabolic pathways. Therapeutic Advances in Endocrinology and Metabolism, 9(3), 81–100. https://doi.org/10.1177/2042018818755019

  • Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of a free radical method to evaluate antioxidant activity. LWT - Food Science and Technology, 28(1), 25–30. https://doi.org/10.1016/S0023-6438(95)80008-5

  • Buljeta, I., Pichler, A., Šimunović, J., & Kopjar, M. (2022). Polysaccharides as carriers of polyphenols: Comparison of freeze-drying and spray-drying as encapsulation techniques. Molecules, 27(16), 5069. https://doi.org/10.3390/molecules27165069

  • Cian, R. E., Campos‐Soldini, A., Chel‐Guerrero, L., Drago, S. R., & Betancur‐Ancona, D. (2019). Bioactive Phaseolus lunatus peptides release from maltodextrin/gum arabic microcapsules obtained by spray drying after simulated gastrointestinal digestion. International Journal of Food Science and Technology, 54(6), 2002-2009. https://doi.org/10.1111/ijfs.14031

  • Cikrikci, S., Yucekutlu, M., Mert, B., & Oztop, M. H. (2017). Physical characterization of low-calorie chocolate formulations. Journal of Food Measurement and Characterization, 11, 41–49. https://doi.org/10.1007/s11694-016-9369-1

  • Ćujić-Nikolić, N., Stanisavljević, N., Šavikin, K., Kalušević, A., Nedović, V., Samardžić, J., & Janković, T. (2019). Chokeberry polyphenols preservation using spray drying: Effect of encapsulation using maltodextrin and skimmed milk on their recovery following in vitro digestion. Journal of Microencapsulation, 36(8), 693-703. https://doi.org/10.1080/02652048.2019.1667448

  • Devarajan, S., & Venugopal, S. (2012). Antioxidant and α-amylase inhibition activities of phenolic compounds in the extracts of Indian honey. Chinese Journal of Natural Medicines, 10(4), 255–259. https://doi.org/10.1016/S1875-5364(12)60051-X

  • Ferrari, C. C., Germer, S. P. M., Alvim, I. D., Vissotto, F. Z., & de Aguirre, J. M. (2012). Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying. International Journal of Food Science and Technology, 47(6), 1237–1245. https://doi.org/10.1111/j.1365-2621.2012.02964.x

  • Furlán, L. T. R., Baracco, Y., Lecot, J., Zaritzky, N., & Campderrós, M. E. (2017). Effect of sweetener combination and storage temperature on physicochemical properties of sucrose free white chocolate. Food Chemistry, 229, 610–620. https://doi.org/10.1016/j.foodchem.2017.03.002

  • Godočiková, L., Ivanišová, E., & Kačániová, M. (2017). The influence of fortification of dark chocolate with sea buckthorn and mulberry on the content of biologically active substances. Advanced Research in Life Sciences, 1(1), 26-31. https://doi.org/10.1515/arls-2017-0004

  • Halim, N. F., Basrawi, M. F., Azman, N. A. M., Sulaiman, S. A., & Razak, S. B. A. (2021). The effect of temperature on low temperature vacuum drying with induced nucleate boiling for stingless bees honey. In IOP Conference Series: Materials Science and Engineering (Vol. 1078, No. 1, p. 012018). IOP Publishing. https://doi.org/10.1088/1757-899X/1078/1/012018

  • Hussain, S. A., Hameed, A., Nazir, Y., Naz, T., Wu, Y., Suleria, H. A. R., & Song, Y. (2018). Microencapsulation and the characterization of polyherbal formulation (PHF) rich in natural polyphenolic compounds. Nutrients, 10(7), 843. https://doi.org/10.3390/nu10070843

  • Jafari, S. M., Assadpoor, E., He, Y., & Bhandari, B. (2008). Encapsulation efficiency of food flavours and oils during spray drying. Drying Technology, 26(7), 816-835. https://doi.org/10.1080/07373930802135972

  • Kathiman, M. N., Mudalip, S. K. A., & Gimbun, J. (2020). Effect of encapsulation agents on antioxidant activity and moisture content of spray dried powder from Mahkota Dewa fruit extract. In IOP Conference Series: Materials Science and Engineering (Vol. 99, No. 1, p. 012040). IOP Publishing. https://doi.org/10.1088/1757-899X/991/1/012040

  • Keke, A., & Cinkmanis, I. (2021). Total phenolic content and antiradical activity of honey powders. Research for Rural Development, 36, 104–110. https://doi.org/10.22616/rrd.27.2021.015

  • Khalil, M. I., Alam, N., Moniruzzaman, M., Sulaiman, S. A., & Gan, S. H. (2011). Phenolic acid composition and antioxidant properties of Malaysian honeys. Journal of Food Science, 76(6), C921-C928. https://doi.org/10.1111/j.1750-3841.2011.02282.x

  • Kishore, R. K., Halim, A. S., Syazana, M. S. N., & Sirajudeen, K. N. S. (2011). Tualang honey has higher phenolic content and greater radical scavenging activity compared with other honey sources. Nutrition Research, 31(4), 322–325. https://doi.org/10.1016/j.nutres.2011.03.001

  • Kılınç, M., & Demir, M. K. (2017). The facilities of spray dried honey powder use as a substitute for sugar in cookie production. Journal of Food and Health Science, 3(2), 67–74. https://doi.org/10.3153/JFHS17009

  • Kusumadevi, Z., Saputro, A. D., Dewi, A. K., Irmandharu, F., Oetama, T., Setiowati, A. D., Rahayoe, S., & Bintoro, N. (2021). Physical characteristics of compound chocolate made with various flavouring agents produced using melanger as a small scale chocolate processing device. In IOP Conference Series: Earth and Environmental Science (Vol. 653, No. 1, p. 012036). IOP Publishing. https://doi.org/10.1088/1755-1315/653/1/012036

  • Lê, K.-A., Robin, F., & Roger, O. (2016). Sugar replacers: From technological challenges to consequences on health. Current Opinion in Clinical Nutrition and Metabolic Care, 19(4), 310–315. https://doi.org/10.1097/MCO.0000000000000288

  • Luna-Guevara, J. J., Ochoa-Velasco, C. E., Hernández-Carranza, P., & Guerrero-Beltrán, J. A. (2017). Microencapsulation of walnut, peanut and pecan oils by spray drying. Food Structure, 12, 26-32. https://doi.org/10.1016/j.foostr.2017.04.001

  • Malaysian Food Composition Database. (1997). Food groups: Sugars and syrups. https://myfcd.moh.gov.my/myfcd97/index.php/site/detail_product/107002/0/10/honey/0/0/

  • Masonis, T., D’alesandre, G., Vega, L., & Gore, M. (2017). Making chocolate: From bean to bar to S’more: Dandelion chocolate. Clarkson Potter Publishers.

  • Meo, S. A., Ansari, M. J., Sattar, K., Chaudhary, H. U., Hajjar, W., & Alasiri, S. (2017). Honey and diabetes mellitus: Obstacles and challenges – Road to be repaired. Saudi Journal of Biological Sciences, 24(5), 1030–1033. https://doi.org/10.1016/j.sjbs.2016.12.020

  • Mohamed, M., Sirajudeen, K. N. S., Swamy, M., Yaacob, N. S., & Sulaiman, S. A. (2010). Studies on the antioxidant properties of tualang honey of Malaysia. African Journal of Traditional, Complementary and Alternative Medicines, 7(1), 59–63. https://doi.org/10.4314/ajtcam.v7i1.57256

  • Moniruzzaman, M., Sulaiman, S. A., Khalil, M. I., & Gan, S. H. (2013). Evaluation of physicochemical and antioxidant properties of sourwood and other Malaysian honeys: A comparison with manuka honey. Chemistry Central Journal, 7, 138. https://doi.org/10.1186/1752-153X-7-138

  • Montagna, M. T., Diella, G., Triggiano, F., Caponio, G. R., De Giglio, O., Caggiano, G., Di Ciaula, A., & Portincasa, P. (2019). Chocolate, “food of the gods”: History, science, and human health. International Journal of Environmental Research and Public Health, 16(24), 4960. https://doi.org/10.3390/ijerph16244960

  • Nguyen, M.-T., Chuyen, H. V., Tran, M. D., & Nguyen, Q.-V. (2022). Microencapsulation of Syzygium zeylanicum (L.) DC. extract using spray drying: Effects of wall materials on physicochemical characteristics and biological activities of the microcapsules. Journal of Food Processing and Preservation, 46(7), e16647. https://doi.org/10.1111/jfpp.16647

  • Nurhayati, R., Miftakhussolikhah., Oktavianingrum, D. A., & Pratiwi, R. (2020). The effect of encapsulated Pediococcus lolii L2 on its cell viability and α-glucosidase inhibition activity. In IOP Conference Series: Earth and Environmental Science (Vol. 462, No. 1, p.012024). IOP Publishing. https://doi.org/10.1088/1755-1315/462/1/012024

  • Operating Instruction Manual. (2010). Oxygen bomb calorimeter. https://www.parrinst.com/wp-content/uploads/downloads/2011/06/442M_Parr_6200-Calorimeter-Operating-Instructions-pre-Oct-2010.pdf

  • Övet, B. (2015). Investigation of antioxidant capacity and phenolic contents of chocolates in the Turkish market [Master’s thesis, Middle East Technical University]. ODTÜ Library: Thesis. https://open.metu.edu.tr/bitstream/handle/11511/24658/index.pdf

  • Palazzo, A. B., Carvalho, M. A. R., Efraim, P., & Bolini, H. M. A. (2011). The determination of isosweetness concentrations of sucralose, rebaudioside and neotame as sucrose substitutes in new diet chocolate formulations using the time-intensity analysis. Journal of Sensory Studies, 26(4), 291–297. https://doi.org/10.1111/j.1745-459X.2011.00344.x

  • Ram, A. K. (2011). Production of spray-dried honey powder and its application in bread. [Master’s thesis, Louisiana State University]. LSU Scholarly Repository. https://digitalcommons.lsu.edu/gradschool_theses/1743/

  • Ramli, A. S., Basrawi, F., Idris, D. M. N. D., Yusof, M. H., Ibrahim, T. K., Mustafa, Z., & Sulaiman, S. A. (2017). A new dewatering technique for stingless bees honey. In MATEC Web of Conferences (Vol. 131, p. 03014). EDP Sciences. https://doi.org/10.1051/matecconf/201713103014

  • Ramos, S., Martín, M. A., & Goya, L. (2017). Effects of cocoa antioxidants in type 2 diabetes mellitus. Antioxidants, 6(4), 84. https://doi.org/10.3390/antiox6040084

  • Robert, S. D., & Al-Safi, I. A. (2009). Two varieties of honey that are available in Malaysia gave intermediate glycemic index values when tested among healthy individuals. Biomedical Papers, 153(2), 145–148. https://doi.org/10.5507/bp.2009.024

  • Sathivel, S., Ram, A. K., Espinoza, L., King, J., Cueto, R., & Solval, K. M. (2013). Application of honey powder in bread and its effect on bread characteristics. Journal of Food Processing and Technology, 4(11). 1000279. https://doi.org/10.4172/2157-7110.1000279

  • Shafi, F., Reshi, M., & Bashir, I. (2018). Chocolate processing. International Journal of Advances Biological Research, 8(3), 408–419.

  • Tadera, K., Minami, Y., Takamatsu, K., & Matsuoka, T. (2006). Inhibition of α-glucosidase and α-amylase by flavonoids. Journal of Nutritional Science and Vitaminology, 52(2), 149-153. https://doi.org/10.3177/jnsv.52.149

  • Tiefenbacher, K. F. (2017). Technology of main ingredients - Water and flours. In Wafer and waffle: Processing and manufacturing (pp. 15-121). Academic Press. https://doi.org/10.1016/B978-0-12-809438-9.00002-8

  • Tran, N., Tran, M., Truong, H., & Le, L. (2020). Spray-drying microencapsulation of high concentration of bioactive compounds fragments from Euphorbia hirta L. extract and their effect on diabetes mellitus. Foods, 9(7), 881. https://doi.org/10.3390/foods9070881

  • Todorovic, V., Radojcic, I., Todorovic, Z., Jankovic, G., Dodevska, M., & Sobajic, S. (2015). Polyphenols, methylxanthines and antioxidant capacity of chocolates produced in Serbia. Journal of Food Composition and Analysis, 41, 137–143. https://doi.org/10.1016/j.jfca.2015.01.018

  • Tomczyk, M., Zaguła, G., Tarapatskyy, M., Kačániová, M., & Dzugan, M. (2020). The effect of honey variety on the quality of honey powder. Journal of Microbiology, Biotechnology and Food Sciences, 9(5), 949–954. https://doi.org/10.15414/jmbfs.2020.9.5.949-954

  • Tong, Q., Zhang, X., Wu, F., Tong, J., Zhang, P., & Zhang, J. (2010). Effect of honey powder on dough rheology and bread quality. Food Research International, 43(9), 2284–2288. https://doi.org/10.1016/j.foodres.2010.08.002

  • Tonon, R. V., Brabet, C., & Hubinger, M. D. (2010). Anthocyanin stability and antioxidant activity of spray-dried açai (Euterpe oleracea Mart.) juice produced with different carrier agents. Food Research International, 43(3), 907–914. https://doi.org/10.1016/j.foodres.2009.12.013

  • Yaghoobi, N., Al-Waili, N., Ghayour-Mobarhan, M., Parizadeh, S. M. R., Abasalti, Z., Yaghoobi, Z., Yaghoobi, F., Esmaeili, H., Kazemi-Bajestani, S. M. R., Aghasizadeh, R., Saloom, K. Y., & Ferns, G. A. A. (2008). Natural honey and cardiovascular risk factors; Effects on blood glucose, cholesterol, triacylglycerole, CRP, and body weight compared with sucrose. The Scientific World Journal, 8, 961837. https://doi.org/10.1100/tsw.2008.64

  • Yang, B., Kealey, K., Chen, J., & Solval, K. M. (2022). Developing microencapsulated powders containing polyphenols and pectin extracted from Georgia-grown pomegranate peels. LWT, 154, 112644. https://doi.org/10.1016/j.lwt.2021.112644

  • Yusuf, M., Pirman, P., Attahmid, N. F. U., Amri, I., & Andi, I. J.(2021). Identifications of polyphenols and α-amylase inhibitory activity of multi herbal formulation: Cocoa beans (Theobroma cocoa), buni (Antidesma bunius L. Spreng) and cinnamons (Cinnamomum cassia). In Journal of Physics: Conference Series (Vol. 1783, No. 1, p. 012004). IOP Publishing. https://doi.org/10.1088/1742-6596/1783/1/012004

ISSN 0128-7680

e-ISSN 2231-8526

Article ID

JTAS-2756-2023

Download Full Article PDF

Share this article

Related Articles