Microencapsulated Asiatic Pennywort (Centella asiatica) Fortified Chocolate Oat Milk Beverage: Formulation, Polyphenols Content, and Consumer Acceptability

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aut.relation.journalJournal of Food Science
dc.contributor.authorSamaratunga, Roselle
dc.contributor.authorKantono, Kevin
dc.contributor.authorKam, Rothman
dc.contributor.authorGannabathula, Swapna
dc.contributor.authorHamid, Nazimah
dc.date.accessioned2024-08-16T03:39:12Z
dc.date.available2024-08-16T03:39:12Z
dc.date.issued2024-08-13
dc.description.abstractThis study investigated the use of microencapsulated Asiatic pennywort (Centella asiatica) (CA) as a functional ingredient to formulate a novel chocolate oat milk beverage. The main objectives of the study were to characterize and encapsulate bioactive components from CA and to determine the polyphenol content and sensory properties of the beverage. CA extract was microencapsulated using maltodextrin and gum Arabic as carriers and subsequently freeze-dried to produce microcapsules. Microencapsulated CA was incorporated into chocolate oat milk at varying concentrations. Polyphenol content of the beverages was quantified using liquid chromatography–mass spectrometry. Consumer acceptability and sensory perception of the beverages were evaluated through an acceptance test and a check-all-that-apply test, respectively, to assess the sensory characteristics of the chocolate oat milk beverage. CA fortified chocolate oat milk contained fourteen polyphenols. Increasing the concentration of microencapsulated CA led to an increase in the polyphenol content of the beverage. Among the identified polyphenols, asiatic acid and asiaticoside stood out as the unique and most abundant compounds in CA (p < 0.05). Additionally, the incorporation of cocoa powder into the beverage further contributed to the polyphenol content, introducing bioactive compounds such as benzoic acid, caffeic acid, catechin, chlorogenic acid, kaempferol, luteolin, madecassic acid, p-coumaric acid, and quercetin. Evaluation of consumer acceptability revealed that chocolate oat milk beverages containing 2% and 4% microencapsulated CA were liked by consumers. However, beverages with higher concentrations of CA were perceived as less acceptable, characterized by grassy, bitter, and earthy attributes. In conclusion, this study demonstrates the potential of microencapsulated CA as a functional ingredient in chocolate oat milk beverages. Practical Application This study reveals new insights on the microencapsulation of bioactive compounds in CA, proposing its potential as a novel functional ingredient in food and beverage applications in Western markets. The study revealed microencapsulated CA retained polyphenols in CA including asiatic acid and asiaticoside responsible for its bioactive properties. Consumer perception of CA added to oat milk revealed that it can be added at an acceptable level of 4%; however, higher amounts can decrease consumer acceptability. As practitioners explore the incorporation of CA as a functional component in food products, it is crucial to explore preservation techniques for the sensitive bioactive components while balancing the optimal amount of CA to enhance overall consumer liking.
dc.identifier.citationJournal of Food Science, ISSN: 0022-1147 (Print); 1750-3841 (Online), Wiley. doi: 10.1111/1750-3841.17277
dc.identifier.doi10.1111/1750-3841.17277
dc.identifier.issn0022-1147
dc.identifier.issn1750-3841
dc.identifier.urihttp://hdl.handle.net/10292/17897
dc.languageen
dc.publisherWiley
dc.relation.urihttps://ift.onlinelibrary.wiley.com/doi/10.1111/1750-3841.17277
dc.rights© 2024 The Author(s). Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial-NoDerivs License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non-commercial and no modifications or adaptations are made.
dc.rights.accessrightsOpenAccess
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/
dc.subject0904 Chemical Engineering
dc.subject0908 Food Sciences
dc.subject1111 Nutrition and Dietetics
dc.subjectFood Science
dc.subject3006 Food sciences
dc.subject3210 Nutrition and dietetics
dc.titleMicroencapsulated Asiatic Pennywort (Centella asiatica) Fortified Chocolate Oat Milk Beverage: Formulation, Polyphenols Content, and Consumer Acceptability
dc.typeJournal Article
pubs.elements-id565956
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