Alginate/soy protein isolate microspheres for fortifying dark chocolate: an innovative approach for enriching with omega-3

In the present study, at the first a blending of sodium alginate and soy protein isolate (SPI) as wall material were used to encapsulate chia seed (Salvia hispanica) oil as a source of omega-3 into the microspheres. The microspheres were formed at different ratios (5:1, 5:3, and 5:5) of sodium alginate/ (SPI) via the extrusion method, maintaining a constant core/wall ratio of 10%. Morphological structures and physicochemical properties of the microspheres were investigated. In the second step, the microspheres with a ratio 5:3 of alginate/SPI were added to dark chocolate formulation. The characteristics of the fortified dark chocolate were compared to the control sample through sensory evaluation, moisture content and water activity, differential scanning calorimetric (DSC), and texture analysis. The sensory evaluation revealed that the fortified dark chocolate achieved higher acceptance levels compared to the control sample, indicating its potential for commercial success. This research demonstrates a promising approach to enhance the nutritional profile of chocolate while maintaining its sensory appeal.