Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. General Ramón Corona 2514, Zapopan Jal. C.P. 45201, Mexico.
Tecnologico de Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501, Monterrey N.L. C.P. 64849, Mexico.
消费者对更健康、更美味、更方便的食品的需求促使食品行业开发添加了生物活性成分的功能性食品，这些食品可以补充基本营养（食品补充剂）或发挥药理作用（保健品）。巧克力可以作为传递生物活性成分的理想载体，主要是因为它被消费者接受。然而，使用巧克力作为功能性食品的一个缺点是其含糖量高，这阻碍了其在糖尿病人群中的商业化。因此，需要开发添加生物活性成分的无糖巧克力配方。然而，糖替代品和生物活性成分的添加是影响巧克力质地、流变学和感官特性的主要技术挑战。本综述旨在为研究人员和食品行业开发下一代功能性巧克力提供实用指南。不同的功能巧克力配方，包括无糖，被认为是传递生物活性化合物的潜在载体。所展示的功能性巧克力的理化特性和感官可接受性也得到了强调。最后，还讨论了未来的前景，例如使用纳米技术来提高活性成分的生物可及性和生物利用度，以及验证功能性巧克力药理作用的临床试验的必要性。被认为是递送生物活性化合物的潜在载体。所展示的功能性巧克力的理化特性和感官可接受性也得到了强调。最后，还讨论了未来的前景，例如使用纳米技术来提高活性成分的生物可及性和生物利用度，以及验证功能性巧克力药理作用的临床试验的必要性。被认为是递送生物活性化合物的潜在载体。所展示的功能性巧克力的理化特性和感官可接受性也得到了强调。最后，还讨论了未来的前景，例如使用纳米技术来提高活性成分的生物可及性和生物利用度，以及验证功能性巧克力药理作用的临床试验的必要性。
Consumer demand for healthier foods with improved taste and convenience has urged the food industry to develop functional foods added with bioactive ingredients that can supplement basic nutrition (food supplement) or exert a pharmacological effect (nutraceuticals). Chocolate could be used as an ideal carrier to deliver bioactive ingredients, mainly due to its high acceptability by consumers. However, a drawback of using chocolate as functional food is its high sugar content, which impedes its commercialization with the diabetic population. Therefore, there is need to develop sugar-free chocolate formulations added with bioactive ingredients. Nevertheless, sugar replacement and bioactive ingredients addition is a major technological challenge that affects texture, rheology, and sensory properties of chocolate. This review is designed as a practical guide for researchers and food industries to develop the next generation of functional chocolates. Different functional chocolate formulations, including sugar-free, are reviewed as potential carriers for the delivery of bioactive compounds. The physicochemical properties and sensory acceptability of the functional chocolates presented are also highlighted. Finally, future perspectives, such as the use of nanotechnology to improve the bioaccessibility and bioavailability of active ingredients, as well as the need for clinical trials to validate the pharmacological effect of functional chocolates, are also discussed.
