Search Results (114)

Background: The relationship between sports participation and food preferences in adults, as well as the influence of gender, is still unclear. Objective: The objective of this study was to investigate the association between sports participation and individual food preferences and to explore potential gender differences among sports participants in a large group of Italian adults. Methods: This cross-sectional study involved 2665 adults (aged ≥ 18 years) who lead normal lives and underwent a routine lifestyle and dietary assessment at a clinical centre specialising in nutrition, metabolic health, and lifestyle counselling in Rome. Participants completed an online questionnaire on food preferences (19 foods) and sports practice. Multivariate logistic regression models, adjusted for age, sex, and smoking, were used to assess associations. Results: Sports participation was defined as engaging in structured physical activity at least once per week and was reported by 53.5% of subjects (men: 60.1%; women: 49.0%; p < 0.0001). After adjustment, active individuals were significantly more likely to prefer plant-based drinks, low-fat yoghurt, fish, cooked and raw vegetables, fruit, whole grains, tofu, and dark chocolate (all p < 0.05) and less likely to prefer cow’s milk (p = 0.018). Among sport participants, males were more likely to prefer meat (general, white, red, processed) and eggs, while females preferred plant-based drinks. No significant gender differences were observed for dairy products, legumes, or fish. Differences in food preferences were also observed according to the type of sport, with bodybuilders showing higher preference for tofu and dark chocolate. The strongest associations were found in the 25–44 age group. Conclusions: Sports participation is independently associated with specific food preferences, characterised by greater preference for plant-based and fibre-rich foods, and gender differences in food choices persist even among active adults. These findings highlight the need to consider both sports participation and gender when designing nutritional interventions. Full article

Chickpeas are used as alternative protein sources in healthy snacks due to their bioactive compounds beneficial for gut health. Combining chickpeas with dark chocolate improves palatability and may enhance biological functionality, although mechanistic evidence is still limited. In this explorative research, we evaluate the nutrigenomic, antioxidant and anti-inflammatory properties of a chickpea and chocolate snack using in vitro Caco-2 (colon adenocarcinoma cells) and THP-1 (monocyte-derived macrophages) models. The total polyphenol content and antioxidant activity were measured after in vitro digestion (30.30 mg/mL to 1.9 mg/mL). Caco-2 epithelia and THP-1 were pre-treated for 4 days (2 h/day) with high (15.1 mg/mL) or low (3.8 mg/mL) concentrations of digests. Inflammation was induced for 3 h by LPS (Lipopolysaccharides) and IL-1β (Interleukin-1β). Transepithelial electrical resistance (TEER) was measured to assess barrier integrity. Gene expression related to tight junctions and inflammation was analysed using qPCR (quantitative polymerase chain reaction). Chocolate and snack digests showed the highest total polyphenol content and 2,2-diphenyl-1-picrylhydrazyl activity. Barrier integrity improved with all treatments. Chickpea upregulated tight junction gene expression. Chickpea and chocolate reduced IL-1β expression in both cell types. In THP-1, the chocolate and the snack upregulated CD206 (mannose receptor C-type 1) expression. IL-10 increased with all treatments. These results pave the way for future research that may support the potential use of this snack as a functional food with antioxidant, gut-protective and anti-inflammatory effects. Full article

Oral administration of dipyridamole (DIP) with acetylsalicylic acid (ACA) is recommended in thromboembolic conditions or for the treatment of myocardial infarction and stroke. The present study presents an alternative dosage form of these two active ingredients, consisting of a honey core and a dark chocolate coating. The composition masks the bitter taste, is palatable and ensures compliance of a wide range of patients, mainly pediatric. For the simultaneous quantitative determination of the analytes, a Diode Array Detector/Fluorescence Detector (HPLC-DAD/FLD) method was used with a C18 column (250 mm × 4.6 mm, 5 μm) and an isocratic two-phase system (A: H₂O 0.2% formic acid—B: Acetonitrile-H₂O 90:10 v/v) 65:35 v/v. The method was validated according to ICH guidelines (r² > 0.999, RSD < 2.3%, % Recovery > 95.4%), and a stability study of the two active ingredients as well as salicylic acid (SAL), which is a hydrolysis product of ACA, was followed. Finally, a digestion protocol (oral cavity–stomach–intestine) for edible materials was applied to determine the release rate of ACA, DIP and SAL in the gastrointestinal tract, while an in vitro permeability study (P_app) was subsequently performed in Franz cells. The results show satisfactory behavior of ACA and DIP and provide a trigger for further studies of the formulation. Full article

Cacao (Theobroma cacao) is considered a functional food due to its composition, which is rich in bioactive compounds such as flavonoids, theobromine, dietary fiber, and essential minerals. Several studies have shown that flavonoids have antioxidant and anti-inflammatory properties, helping to reduce oxidative stress and protecting against cardiovascular diseases. In addition, their ability to stimulate nitric oxide production improves blood circulation and lowers blood pressure. These benefits, coupled with its ability to improve mood and cognitive function, position cocoa as a key ingredient in the development of functional foods aimed at improving quality of life and preventing chronic diseases. This research aims to create a product that incorporates cocoa and essential oils extracted from aromatic plants native to the department of Cauca. This represents a significant step toward the sustainable use of these ingredients in the region, promoting consumer welfare and health while strengthening sustainable practices, fostering innovation, and boosting economic and social development in the department. The research is developed in five phases: determination of the study area, characterization of the cocoa production chain in the department of Cauca, selection of essential oils, application of an experimental mixture design and physicochemical and microbiological analyses of the final product. From the experimental design of the mixture, it was determined that the most appropriate formulation of the bar is 60% dark chocolate (70% cocoa), 29% sweet chocolate, 10% pure strawberry and 1% fennel essential oil (Foeniculum vulgare), reaching an average sensory acceptability of 3.23 on a five-point hedonic scale. The qualitative properties (organoleptic, chemical and microbial) of the selected formulations are acceptable for human consumption and provide a high energy content of 506.25 kcal/100 g for chocolate bars filled with strawberry puree and fennel essential oil. Full article

Background/Objectives: As a peripheral effect of depression-related traits, sensory responses may predispose individuals to depressive symptoms by prompting suboptimal dietary patterns with long-term effects on mood. Mood disturbances in adolescence are strong predictors of adult mental illness, making it crucial to identify factors that may shift transient mood fluctuations into more severe mental health issues during this vulnerable period. Given the substantial gender differences in susceptibility to comorbidities of depression, we examined whether the link between sensory perception and depressive symptoms in nonclinical adolescents varied by gender and was related to dietary habits. Methods: In this cross-sectional study, 232 healthy adolescents (41.8% girls, aged 13–17) reported their diet over the past year using the EPIC Food Frequency Questionnaire and rated their liking and perceived intensity of oral sensations from four grapefruit juices and dark chocolate puddings with varying sucrose levels. Additionally, participants completed assessments of anxiety, neuroticism, pickiness, body dissatisfaction, and the Patient Health Questionnaire (PHQ-9) to evaluate depressive symptoms. Results: We found that girls exhibited higher levels of depression, anxiety, neuroticism, and pickiness compared to boys (Wilcoxon Rank Sum Test), and that greater responsiveness to bitterness (e.g., β = 0.264, p = 0.037) and astringency (β = 0.269, p = 0.029) predicted higher depressive symptoms exclusively in girls. PHQ-9 scores were positively associated with alcohol use in both girls (ρ = 0.176, p = 0.003) and boys (ρ = 0.148, p = 0.004) and inversely related to the intake of beneficial nutrients (e.g., fiber, polyunsaturated fats), particularly in girls. Intriguingly, moderation analyses suggested that associations between nutrient intake and acuity for alarming oral sensations were largely moderated by depression-related traits in girls, but not in boys. Conclusions: Our findings suggest that gender moderates the links between depressive symptoms, sensory perception, and dietary habits in healthy adolescents, possibly reflecting gender-specific coping strategies for comorbidities of depression. Full article

Background: Hormonal fluctuations across the menstrual cycle can significantly impair physical performance, neuromuscular function, and cognitive processing in female athletes, particularly during the premenstrual phase. Emerging evidence suggests that dark chocolate (DC), rich in flavonoids, polyphenols, magnesium, and theobromine, may exert anti-inflammatory, analgesic, and neuroprotective effects. This study investigated the acute effects of 85% DC supplementation on cognitive and physical performance, as well as delayed-onset muscle soreness (DOMS), in female CrossFit^® athletes across four distinct hormonal phases. Methods: In this randomized, double-blind, placebo-controlled, crossover study, fifteen trained eumenorrheic female CrossFit^® athletes completed three intervention conditions: dark chocolate (DC), placebo (PLA), and control (CON). Participants were evaluated during four distinct menstrual phases—menstrual, follicular, luteal, and premenstrual syndrome (PMS)—over three consecutive menstrual cycles. In each phase, participants consumed 30 g/day of either DC or PLA for three days, followed by performance testing on day four. Functional and cognitive performance were assessed via the CINDY WOD, handgrip strength (HGS), and Stroop tests (reaction time and correct answer percentage, CAP). DOMS was measured using a 100 mm visual analog scale at baseline and at 0, 12, 24, 48, and 72 h post-exercise. Results: DC supplementation significantly improved functional performance (CINDY WOD) across all menstrual phases, with the greatest enhancement during PMS (p < 0.01). Reaction time significantly improved during PMS (p = 0.010 vs. control; p = 0.002 vs. placebo). Additionally, DOMS was notably reduced in the luteal phase at 12 h, 24 h, and 72 h post-exercise in the DC condition compared to the control and placebo (p < 0.05). No significant differences were observed in HGS across conditions or phases (p > 0.05). Conclusions: Short-term DC supplementation may selectively enhance high-intensity functional performance and cognitive accuracy in trained female athletes, particularly during hormonally sensitive phases such as PMS. Its anti-inflammatory and neuromodulatory properties make DC a promising, non-pharmacological strategy to support female-centric recovery and performance in CrossFit^® and similar sports. Future research should explore chronic intake, mechanistic biomarkers, and individual variability across menstrual cycles. Full article

Palm and palm kernel oils are extensively utilised in food processing due to their unique properties, such as their semi-solid consistency at room temperature. However, growing environmental and social concerns regarding palm oil production have prompted the industry to seek sustainable alternatives to tropical or hydrogenated fats. This project investigated the use of plant oils and their emulsified and crystallised forms as potential substitutes for palm fat in light and dark chocolate fillings, with an emphasis on single-origin ingredients to align with clean-label trends. The emulsions were assessed for viscosity, firmness, colour, and key flavour and aroma profiles. Results demonstrated that palm fat alternatives performed effectively in dark chocolate fillings, with non-emulsified recipes achieving firmness comparable to palm fat. In contrast, light chocolate fillings exhibited reduced firmness at higher inclusion rates of alternatives, and emulsified products were prone to flocculation. Notably, pure oil formulations delivered promising outcomes at lower inclusion rates, as the firmness could be raised by 22.0%, likely due to vegetable oil and cocoa butter interactions influencing crystal morphology. Substituting palm oil with sunflower oil, either crystallised or emulsified, did not compromise the overall flavour. Future investigations should determine the maximum feasible level of palm fat substitution and investigate the potential of adding higher amounts of waxes and emulsifiers to enhance crystal formation and firmness. Full article

Supplements improve consumers’ health and well-being. Oleogels are fat substitutes that offer nutritional and structural improvements to foods. This study aimed to formulate and observe chocolate’s structural differences and properties supplemented with different premixes for immune support and oleogel based on Brazil nut oil. Six 60% dark chocolates were produced using oleogel as a partial substitute for cocoa butter (with and without premixes), and premix 1 (vitamin D3, vitamin C, and zinc) or premix 2 (vitamins D3, C, A, E, zinc, and selenium). Texture, rheology, thermal analysis DSC, color, water activity, moisture, pH, and fat profile were determined. The results revealed that the whiteness index was higher for the oleogel and supplemented products. The use of oleogel reduced the lipid content of the products by 5% and saturated fatty acids by 13%. DSC showed changes in the melting and crystallization profiles for the supplemented products. All samples showed thixotropy, and the yield value was significantly different (p ≤ 0.05) in only one sample. Hardness presented a lower value (±50%) for products with oleogel. In sum, replacing part of the cocoa butter with an oleogel made the products softer, improved their structural quality, and changed their melting and crystallization profiles, and the chocolates showed nutritional improvement. Full article

Background: Dark chocolate is rich in polyphenols and has been linked to cardiovascular and metabolic benefits. Its potential effects on recovery, fatigue reduction, and subjective wellness in elite athletes, however, remain underexplored. This pilot study examined the acute effects of dark chocolate consumption on wellness scores, perception of effort, and GPS-based performance measures in elite soccer players during a 4-week intervention period. Methods: Twenty-two elite soccer players were assessed in two conditions—when consuming 25g/day of 85% dark chocolate (DC), or with no dietary intervention (CG). Subjective fatigue and wellness were assessed daily through validated self-report questionnaires. External loads were monitored during training and matches. Results: Athletes in the DC group reported significant reductions in muscle soreness scores and an increase in match and training physical performance (distance at very high deceleration), as compared with the CG group. Conclusions: Daily consumption of dark chocolate may reduce muscle damage and enhance physical performance in elite athletes. These findings suggest that dark chocolate could be a practical dietary strategy to support recovery and overall well-being in high-performance contexts. Full article

Food safety is gaining increasing attention worldwide. Currently, low-density organic foreign objects such as insects are extremely challenging to detect using conventional metal detectors and X-ray inspection systems. This study aimed to develop a visible-near-infrared single-pixel imaging (Vis-NIR-SPI) method to detect small insects inside food. The advantages of Vis-NIR light include its ability to analyze samples non-destructively and measure multiple components simultaneously and quickly, while SPI is robust against dark noise, high scattering, and high equipment costs. The experimental results demonstrated that (1) the newly designed system effectively reduces scattering effects from the highly scattering sample (intralipid 20%), allowing for the capture of information beyond the capabilities of a charge-coupled-device camera; (2) insects positioned behind ham and bread were readily detectable using the imaging reconstruction algorithm; and (3) even for chocolate samples with very high light absorption, only 1 uncontaminated sample out of 100 was mistakenly classified as contaminated, yielding an overall accuracy of 99%. This high level of accuracy underscores the potential of the Vis-NIR-SPI method to provide reliable detection while maintaining sample integrity. Furthermore, this method is cost-effective, offering a practical and efficient solution to improve quality control processes and consumer trust in the food industry. Full article

Chocolate is one of the most popular and widely consumed confectionery products. However, elevated cadmium (Cd) content in this commodity threatens food safety and human health. It is crucial to monitor the presence of Cd in chocolate and to evaluate its associated health risks. This study assessed the Cd levels in milk and dark chocolates from the Serbian market (n = 155). Cadmium concentrations varied between 0.010 and 0.29 mg/kg. The obtained values were used to evaluate the hazard quotient (HQ) and cancer risk (CR). The estimated weekly intakes (EWIs) were below the tolerable limits for all samples. However, in some samples, the EWI reached 60.9% and 63.5% of the tolerable limit for toddlers and other children, respectively. No health risk was found based on the HQ. On the other hand, based on CR values, all chocolate products can be classified as posing a moderate risk. The Monte Carlo simulation indicated that toddlers and other children were more exposed to non-carcinogenic risk, whereas vegetarians, adults, pregnant women, and other children were more exposed to cancer risk. Sensitivity analysis indicates that body weight, exposure frequency, and ingestion rate are the most influential factors for non-cancer and cancer health risks. Full article

Foods rich in polyphenols have beneficial effects on health. This study aimed to examine the impact of dark chocolate on endurance runners’ arterial function. Forty-six male amateur runners, aged 25–55, participated. The initial assessments included clinical testing, arterial stiffness measurements, and a cardiopulmonary exercise test. The participants then consumed 50 g of dark chocolate (70% cocoa) daily for two weeks, maintaining their usual training routine. After this period, the baseline assessment was repeated. The results showed significant improvements. Pulse wave velocity decreased by 11.82% (p < 0.001), and augmentation index by 19.47% (p < 0.001). Systolic brachial blood pressure reduced by 2.12% (p < 0.05), diastolic by 2.79% (p < 0.05), and mean pressure by 2.41% (p < 0.05). Central arterial pressure also decreased, with systolic by 1.24% (p < 0.05), diastolic by 2.80% (p < 0.05), and mean pressure by 2.43% (p < 0.05). Resting heart rate increased by 4.57% (p < 0.05) and left ventricular ejection time decreased by 4.89% (p < 0.05), particularly in athletes over 40. Exercise time increased by 2.16% (p < 0.05), heart rate (max) by 1.15% (p < 0.05), VO₂max by 2.31% (p < 0.05), and anaerobic threshold shifted by 6.91% (p < 0.001) in exercise time and 6.93% (p < 0.001) in VO₂max. In conclusion, dark chocolate improves arterial function in endurance runners, enhancing vascular health. Full article

This study compares the rheological, thermal, and textural characteristics of four types of chocolate—white, milk, ruby, and dark—produced by the same manufacturer. White, milk, and ruby chocolates contain 36% fat, while dark chocolate has 39%. Cocoa content varies from 28% in white, 33% in milk, 47% in ruby, to 70% in dark chocolate. Rheological properties were assessed with a rotational rheometer, while density was measured with a gas pycnometer. Particle size distribution (PSD) was evaluated using laser diffraction, and thermal properties were analyzed with differential scanning calorimetry (DSC). The DSC results indicated that enthalpy increased with cocoa content, whereby dark chocolate showed the highest value (55.04 J g⁻¹) and white chocolate the lowest (35.3 J g⁻¹). PSD followed a monomodal pattern; dark chocolate had the smallest particles, leading to the highest hardness. Density ranged from 1.2773 to 1.2067 g∙cm⁻³. The results from classical rotational rheological measurements were in accordance with oscillatory measurements. Rheological measurements confirmed that the Casson yield stress was the highest for milk chocolate (17.61 Pa). The viscosity values decreased with increasing shear rate for all chocolates. All chocolate samples showed strong shear-thinning behavior up to a 100 s⁻¹ shear rate. Oscillatory measurements showed the paste-like nature of all samples, i.e., storage modulus G’ dominates loss modulus G’’ at small shear stress values, and the complex modulus G*, which represents the stiffness, varied as follows: milk > white > dark > ruby. This study offers valuable insights into the properties of chocolates during production and storage, helping manufacturers anticipate key characteristics for new confectionery products. Full article

Chasteberry extract offers considerable phytotherapeutic benefits, particularly in alleviating premenstrual syndrome (PMS) symptoms. However, its hydroalcoholic nature leads to a bitter taste and a burning sensation, presenting challenges for direct consumption or incorporation into new food products. This study aimed to address these issues by encapsulating concentrated chasteberry extract using spray-drying with Arabic gum, followed by spray-chilling with vegetable fat as carriers. The encapsulated particles were characterized by their morphology, size, and stability, with a specific focus on phenolics and casticin stabilization. The microparticles were incorporated into dark chocolate formulations, and sensory trials conducted with dark chocolate revealed that encapsulation effectively masked undesirable flavors while safeguarding the bioactive compounds. This strategy resulted in a product that demonstrated enhanced stability and sensory appeal. This innovative formulation holds promise for delivering chasteberry phytochemicals that help alleviate PMS symptoms. Full article

Chocolate, particularly dark chocolate, is recognized for its antioxidant properties attributed to the presence of flavonoids that promote cardiovascular health. Enriching chocolate with phytosterols, naturally occurring plant compounds known to be effective in reducing cholesterol levels, has the potential to enhance cardiovascular benefits. The incorporation of phytosterols into chocolate provides a palatable and cost-effective means of delivering these beneficial compounds to the body. This study examined the concentrations of sterols and stanols, as well as the antioxidant properties of dark chocolate enriched with plant-derived sterols and stanols. A commercially available preparation containing phytosterol esters (Vegapure^® 95 WE) was utilized for this enrichment. Four levels of phytosterol esters (3, 6, 9, and 12%) were added at two distinct stages of chocolate processing: conching and tempering. Sterol and stanol contents were analyzed chromatographically, total phenolic content was determined using the Folin–Ciocalteu method, and antioxidant capacity was assessed via the DPPH assay. Additionally, a sensory evaluation was performed to assess the palatability of the enriched chocolates. The enriched chocolates showed significantly increased levels of sitosterol (up to 1117.68 mg/100 g), campesterol (up to 119.10 mg/100 g), and sitostanol (up to 76.42 mg/100 g). The antioxidant capacity of the enriched dark chocolates was more strongly correlated with phenolic compound content than with phytosterol content. Sensory differences, particularly in taste, were also noted, influenced by the addition of phytosterols. The stage at which phytosterol esters were introduced affected the chocolate’s properties, with the tempering stage proving to be the more advantageous step for incorporating phytosterols, resulting in a lower loss of bioactive compounds. These findings suggest that enriching dark chocolate with phytosterols improves its nutritional profile and functional properties, positioning it as a potential dietary supplement for cholesterol management and cardiovascular health. Full article