Elaboración de chocolate en barra enriquecida de compuestos bioactivos por adición de extracto microencapsulado de Anodema Lucidum, como alternativa innovadora de alimentos saludables.

Abstract

This study focuses on the development of a chocolate bar enriched with bioactive compounds through the addition of a microencapsulated extract of Ganoderma Lucidum, as an innovative alternative for diversifying health foods. The research is justified by the need to create a product that not only meets the needs of consumers, but also provides health benefits, considering the nutraceutical properties of Ganoderma Lucidum, such as β-glucans and polyphenols that possess antitumor and antioxidant properties, respectively. For this purpose, a qualitative analysis of the fungus was conducted to know the bioactive compounds present in the fungus by high performance liquid chromatography (HPLC) which resulted in the presence of triterpenes (ganoderic and lucidenic acids), sterols (ergosterol, lanosterol, campesterol, among others) and phenolic compounds (gallic acid, chlorogenic acid, caffeic acid, etc.). Subsequently, β-glucans and phenolic compounds were quantified, obtaining 16.6% and 1.25%, respectively. These values were used to determine to dosage in the chocolate bar. Therefore, an extract of the fungus was obtained for its subsequent microencapsulation with 10% maltodextrin, which was incorporated into the standard formulation of the chocolate bar. The chocolate bar was elaborated with 2.35% of microencapsulated Ganoderma Lucidum extract, presenting 390 mg of β-glucans and 422.6 mg GAE/g of phenolic compounds in 100 grams of product, which is within the ranges of the Recommended Daily Intake (RDI). On the other hand, the sensory analysis of the final product was carried out with 32 semi-trained panelists, using a two-sample hedonic scale, where sample 001 represented the chocolate bar with mushroom and 002 was considered the standard sample. Subsequently, a block design was applied to the tabulated responses and its corresponding ANOVA, which allowed the acceptance of H0, since there were no significant differences between samples in the attributes color, flavor, cohesiveness and texture, while in odor there were representative differences between samples. Finally, a chocolate bar with bioactive compounds such as β-glucans and phenolic compounds was obtained by adding a microencapsulated extract of Ganoderma Lucidum that represents a viable alternative for the development of healthy foods, without affecting significantly the organoleptic properties of the final product.