Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?

Mohamad, Nizaha Juhaida; Gray, David; Wolf, Bettina

Abstract

© 2020 Elsevier Ltd In this study the possibility of replacing current surfactants in chocolate formulations with natural lipids extracted from spinach leaf (SPLIP) or spinach chloroplast (CH.SPLIP) was evaluated. SPLIP and CH.SPLIP were extracted with chloroform/methanol following enzyme deactivation with hot isopropanol. Results showed a higher extraction yield for SPLIP while glycolipids were more concentrated in CH.SPLIP. Sugar/oil suspensions with dispersed volume fractions of 0.28, 0.33 and 0.37 containing 0.1% to 0.7% (w/w) surfactant (SPLIP, CH.SPLIP, lecithin and PGPR as commercial references) based on oil phase were prepared and analyzed in shear rheology. Apparent viscosity at 40 s−1 was significantly lower for the natural surfactants compared to lecithin at 0.5–0.7% (w/w) addition. With regard to yield stress, taken as the shear stress at 5 s−1, both natural surfactants showed comparable performance to PGPR at 0.3% to 0.7% addition. As SPLIP and CH.SPLIP behaved similar (p > 0.05), SPLIP, due to higher extraction yield, would be the preferred choice for application in chocolate matrices.

Citation

Mohamad, N. J., Gray, D., & Wolf, B. (2020). Spinach leaf and chloroplast lipid: A natural rheology modifier for chocolate?. Food Research International, 133, Article 109193. https://doi.org/10.1016/j.foodres.2020.109193

• Journal Article Type: Article
• Acceptance Date: Mar 20, 2020
• Online Publication Date: Mar 21, 2020
• Publication Date: 2020-07
• Deposit Date: Apr 27, 2020
• Publicly Available Date: Mar 22, 2021
• Journal: Food Research International
• Print ISSN: 0963-9969
• Electronic ISSN: 1873-7145
• Publisher: Elsevier
• Peer Reviewed: Peer Reviewed
• Volume: 133
• Article Number: 109193
• DOI: https://doi.org/10.1016/j.foodres.2020.109193
• Keywords: Food Science
• Public URL: https://nottingham-repository.worktribe.com/output/4279702
• Publisher URL: https://www.sciencedirect.com/science/article/abs/pii/S0963996920302180