Enrichment of dark chocolate with free and microencapsulated white tea and jujube extracts: Impacts on antioxidant, physicochemical, and textural properties

In this study, dark chocolate was enriched with white tea (WT) and jujube extracts in form of free extract microcapsules. Each two added to concentrations 1, 3, 5, 7% w/w. The microcapsules were produced using pectin/casein (10% w/w), their particle size distribution (PSD) Fourier transform infrared spectroscopic analysis performed. Phenolic content, antioxidant activity, pH, moisture color parameters texture chocolates measured. As expected, addition caused a significant increase total phenolic content properties compared the control sample (no added) both microencapsulated forms, stronger effect WT than extract.