Evaluation of qualitative and microbial properties of cocoa cream containing microencapsulated linseed oil (Production of fuctional chocolate ganache)

The use of medicinal plants or the components extracted from them in different sectors of the food industry has received special attention. Therefore, in the present research, linseed oil was used in two forms, free and microcoated with alginate, in the formulation of cocoa cream. The aim of this research was to produce an functional chocolate ganache containing natural preservatives. The extraction efficiency of linseed oil was 27.73 %. The main component of linseed oil was α-linolenic acid (47.1%) and the least fatty acid detected in it was myristoleic acid (0.06%). The results showed that both evaluated oils had considerable antibacterial effects against tested microorganisms (S. Typhi, E.coli, S. aureus, A. niger, and C. albicans) and gram-negative bacteria were more resistant to linseed oil than gram-positive ones. In this regard. Black seed oil showed higher antibacterial activity and both linseed and black seed oil microcapsules had lower antibacterial effects than their free form. The sample containing 3% encapsulated linseed oil had more favorable sensory peroperties than the sample containing this oil in free form. However, the free form showed higher antibacterial activity but in the regard to the protection of bioactivity of oils from the undesirable condition, controlled release and marketability of product, loading the oils in alginate bead is a suitable way for application of black seed and linseed oil in food products.