Work

Physicochemical and Sensory Evaluation of Dark Chocolate Enriched with Aloe vera-Derived Polysaccharide

Year: 2026

Type: article

Abstract: The demand for clean-label functional foods has increased interest in natural polysaccharides with health benefits. Acemannan, an O-acetylated glucomannan from Aloe vera, possesses antioxidant, immunomodulatory, and prebiotic activities, but its performance in fat-based systems is not well understood. This study examined the incorporation of acemannan into dark chocolate at 1% and 5% (w/w) and its effects on physicochemical, rheological, antioxidant, and sensory properties. Particle size distribution remained within acceptable limits, though the 5% sample showed a larger mean size and broader span. Rheological tests confirmed shear-thinning behavior, with the higher concentration increasing viscosity at low shear and reducing it at high shear. Antioxidant activity measured by the DPPH assay showed modest improvement in enriched samples. Consumer tests with 30 panelists indicated a strong preference (89%) for the 1% formulation, which maintained a smooth mouthfeel and balanced sensory characteristics, while the 5% sample displayed more fruity and earthy notes with lower acceptance. GC–MS analysis revealed altered volatile profiles, and FTIR spectroscopy confirmed acemannan stability in the chocolate matrix. These findings demonstrate that acemannan can be incorporated into dark chocolate up to 1% as a multifunctional, structurally stable polysaccharide ingredient without compromising product quality.

Source: Polysaccharides

DOI: 10.3390/polysaccharides7010006

Authors: Veronika Kotrcová, Ekambaranellore Prakash, Marcela Sluková, Jana Čopíková, Natália Palugová

Institution: University of Chemistry and Technology, Prague

Language: English

Topic: Food Chemistry and Fat Analysis

Subfield: Food Science

Field: Agricultural and Biological Sciences

Domain: Life Sciences

SDG: Good health and well-being

Open Access status: gold

Estimated APC paid: $1,207