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The food industry is witnessing a new form of consumption. Keeping that in mind, we can formulate the products in the form of ready-to-eat, ready-to-drink, ready-to-mix, ready-to-serve, and ready-to-cook food products. We use ingredients that offer an added value to the development and improve its indulgence and sustainability in terms of its functional ingredients, plant-based food dyes, and natural preservatives with a clean label.

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Our sensory examination leads to the precise formulation and recipe recommendations. We develop data-driven design models based on sensory research and customer insights. The fact-based design methodology used by Food Research Lab reduces risk and gives our clients market confidence while cutting development time in half. With our dedicated sensory lab facility, our team takes satisfaction in creating and optimizing successful products in the marketplace, generating a favourable return on investment, and developing brand advocates.

Dark chocolates formulation using astaxanthin to reduce stress

Thumbnail-Image-Formulation-of-Dark-Chocolates-containing-Astaxanthin-–-To-Reduce-oxidative-stress-during-aging

20 Aug

Formulating Astaxanthin containing Dark Chocolates

by Food Research Lab

in New Food Product Development

Comments

Astaxanthin is a naturally occurring marine botanical compound, which belongs to the class of xanthophyll and is responsible for the reddish hue of salmon, trout and shellfish. Astaxanthin is a strong and powerful compound, which is at least 10 times stronger than beta carotene and is commonly referred to as the king of carotenoids. Moreover, Astaxanthin is proven to be 100 times powerful than antioxidants such as coenzyme Q10 and vitamin C, E. IN terms of health benefits, Astaxanthin supports the immune system modulation, which controls the foundation of antioxidant and anti-inflammatory activities. In addition, Astaxanthin has also the ability to reduce bad cholesterol, low-density lipoprotein (LDL) and supports vital organs and tissues such as the brain, eyes, epidermis and also cardiovascular health to make it a strong anti-ageing health supplement. It was also found to reduce any wrinkles and sagging in the skin, sun-burn relief and the overall skin moisture content was improved.

Some research suggests astaxanthin also has anti-carcinogenic, anti-diabetic benefits, improving the overall strength, endurance, blood lipid parameters and energy levels. Due to all these reasons, we can simply call Astaxanthin the ultimate anti-ageing nutrient as it solves all the concerns in one shot. The demand for Astaxanthin is increasing at a tremendous annual rate of 15%, which equates to US$ 450 Million in 2014 to US$1.1. Billion in 2020.

The formulation in foods:

Astaxanthin is currently available in powder, oil extracts, gelatin-coated or microencapsulated formats. The formulation consideration will be dependent on the extraction, application, degradation and delivery. Food industry applications with Astaxanthin are considered to see huge growth in the future. The type of incorporation can be based on the choice of food. For example, aqueous soluble extract can be utilized for solid foods. Coldwater soluble powders are great for instant drink mixes and reconstitute foods. Fat-soluble oils can be used for beverages and oil-based suspensions can be used for chocolate, confectionaries and gummies. The bright red colour is great for berry flavoured or just red coloured foods.

The amount of Astaxanthin to be used is in very low quantities due to the strong antioxidant nature. Low doses also do not affect the overall final quality and health benefits. A Uk based brand has developed an anti-ageing chocolate, Esthechoc, which is described as the world’s very first beauty chocolate on top of eating 70 % dark chocolate. Esthechoc used the combination of two antioxidants, which had pleiotropic properties: cocoa flavanols and marine carotenoid Astaxanthin. The manufacturer advertised that 7.5 grams of Esthechoc can deliver equivalent to the number of flavanols present in 100 grams of dark chocolate and 300 grams of wild salmon.

In a similar study, researchers tested different cocoa contents ranging from 70 % to 85%, with different groups of volunteers consuming either 4 to 10 grams of Astaxanthin alone. All volunteers consumed 7.5 grams of dark chocolate in various combinations of Astaxanthin and cocoa percentage in the recipe. It was found that the continuous consumption of Astaxanthin resulted in a significant reduction of malonic dialdehyde and oxidized LDL in the blood serum, without any dose-dependency patterns. However on the contrary, just consuming dark chocolate did not affect any of the above-mentioned parameters statistically.

Consumption of Lycosome L-tug dark chocolates resulted in lower lipid levels. Consumption of lycopene, a lipophilic compound with cocoa butter triglycerides resulted in the enlarged crystal structure in chocolates aiding digestion. Moreover, lycosome particles were found to be much stable in the gastrointestinal environment, which can penetrate the epithelium and also improve postprandial hypertriglyceridemia and hypercholesterolemia. Lycopene does not get absorbed easily in the gastrointestinal lumen due to its lower hydrophobicity. Therefore, even long term consumption of lycopene may not improve the serum levels. Lycopene along with L-tug dark chocolates promoted intestinal absorption due to the fat-containing products.

While formulation, it is also crucial to understand the degradation properties of astaxanthin. Light, temperature, oxidation and also a combination of these parameters can degrade Astaxanthin. Out of these, the temperature is known to be the important and common factor of astaxanthin’s and limiting its use and application. To overcome this and to improve the applications of astaxanthin, oil encapsulated form was developed and found to retain 100% of its efficacy even after 21 days of cold storage. This becomes very handy for functional food application such as fish oil with very little or no deterioration. Another major problem is with oxygen degradation, making both productions as well as packaging difficult. Special efforts and care need to be given while using astaxanthin in oxygen-free environments. For instance, food manufacturers such as sticks packs and gummy blister packs need to be protected against light and oxygen to avoid rapid food spoilage and deterioration. One study suggests that food packed with astaxanthin with airtight packing and soft gel encapsulation results in positive bioavailability and protection during manufacturing, packaging, logistics and storage. Another form of degradation happens with metals such as iron in the recipe. To overcome this problem, Beadlets can be used to separate and protect the astaxanthin separately from other ingredients in the mix. Occasionally this could also result in shelf life extension and enhanced sensory perception.

Summary:

To sum, the medicinal properties of dark chocolate on its own related to cocoa polyphenols, flavanols and catechins. However, the concentration of these bioactive properties is variable due to various factors, such as geography, manufacturing etc. In addition, cocoa flavanols are poorly absorbed in the intestine and low in terms of availability. Therefore, the incorporation of dark chocolates with an antioxidant such as astaxanthin resulted in elevated antioxidant activity 500 times higher than Vitamin E and 11 times higher than beta-carotene. Moreover, this formulation was found to have a unique structure at a molecular level, which could quench free radicals with unpaired electrons including nitrogen, oxygen, carbon and sulfur during the oxidation process.

A few companies are about to launch products globally including astaxanthin and Capskrill, consisting of krill oil, to be called out on the packaging. Boxed chocolates which are marketed as beauty from within and peanut butter containing astaxanthin have been innovated for the food market. Astaxanthin containing cosmetic include soap, a face mask, moisturizer and reviving oil.

Inspite of Food Research Lab can help you solve these problems with related to formulation of Dark chocolates. FRL is for food and nutraceutical manufacturers as well as those companies involved in NPD and developing spec without manufacturing. FRL gives you the ability to improve all phases and aspects of new product development, such as original specification, ideation, shelf-life, packaging. Additionally, you can get them out to market quicker than ever before.