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Abstract
Childhood malnutrition and micronutrient deficiencies pose significant global health challenges, often due to the low palatability of conventional vitamin supplements. This project introduces "Nutraceutical Chocolate: A Novel Delivery System for Herbal Multivitamins," an innovative approach to address these concerns by developing a multi-herbal, antioxidant-rich dark chocolate specifically for pediatric consumption. Leveraging chocolate's inherent appeal as a delivery system, this formulation provides a palatable and convenient source of essential nutrients and bioactive compounds. Our nutraceutical chocolate integrates a synergistic blend of nine natural herbal powders known for their rich vitamin and antioxidant profiles: moringa, amla, matcha, orange peel, beetroot, thyme, tulasi, cinnamon, and cardamom. These ingredients were carefully selected to confer a broad spectrum of vitamins, minerals, and potent antioxidants, countering oxidative stress. Dark chocolate, chosen for its antioxidant properties, forms the base, sweetened with jaggery to enhance nutritional value and provide a natural alternative. The project encompasses the formulation and comprehensive evaluation of this novel herbal chocolate, building upon prior work in pediatric chocolate development and herbal chocolate preparation. Sensory evaluation, physicochemical analysis, and assessment of its antioxidant capacity and multivitamin content will ensure acceptability, stability, and efficacy. This "Nutraceutical Chocolate" offers a promising, child-friendly solution for combating micronutrient deficiencies and promoting overall well-being through a delicious, health-enhancing functional food.
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References
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1. T. Usha Kiran Reddy, Shaikh Mehboob Sohel, Exploring the Health Benefits Of infused Herbal Chocolate, International Journal of Current Science, Volume 14, Issue 1, (2024), 708-717.
2. Ajay Patole, Y.L. Ghule, Dr. Prachi Jain, Formulation and Evaluation of Paediatric Chocolate, International Journal of Innovative Research Technology, Volume 9, Issue 2, (2023), 1087-1090.
3. Dhanashree R. Thakare and Priyanka G. Dhumal, Preparation and Evaluation of Herbal Chocolate, (IJARSCT), Volume 3, Issue 8, (2023), 90-96.
4. Jatin Chachapara, Kruti Chaudhari, Christian Stacey, Himanshu Pandya, Bharat B Maitreya, Formulation and Evaluation of Nutritional Value in Moringa oleifera Chocolate, Volume 11, Issue 1, (2023), 51-54.
5. Sanket V Sonwane, Kinjalben Rana, Development of Moringa oleifera based chocolate, The Pharma Innovation Journal, (2022), 237-242.
6. Vishal Choudhari, Sandeep Mukati, Dr. Sapna Malviya, Formulation and Evaluation Of brain Boosting Herbal Dark Chocolate with Brahmi seed extracts, International Journal of Science And research, Volume 11, Issue 6, (2022), 1394-1396.
7. Yogesh S. Kolekar, Sajid A. Mulani, Firoj A.Tamboli, Harinath N. More, Ashish A. Misal, Formulation and Evaluation of Paediatric Herbal Chocolate, European Journal of Biomedical and Pharmaceutical Sciences,Volume8, Issue6,(2021),458-462.
8. NehaK, HaiderMR, PathakA, YarM.S, Medicinal prospects of antioxidants: A review, (2019), 687-704.
9. Kishirbhai D.Jadav, Bhavbhuti M. Mehta, A Review on Chemistry, Medicinal Properties of Cardamom, International Journal of Pharmaceutical Sciences and Research, 7(3); (2018) 9-19.
10. Chhikara N, Kushwaha K, Sharma P, Gat Y, Panghal A. Bioactive compounds of beetroot and utilization in food processing industry: a critical review. Food Chem. (2018) 30: 192– 200.
11. Chawla H, Parle M, Sharma K, Yadav M. Beetroot: a health promoting functional food. (2016) 1: 976– 3872.
12. Lakshmi priya Gopalakrishnan, Kruthi Doriya, Devarai Santhosh Kumar, Moringa oleifera:A review on nutritive importance and its medicinal application, Food Science and Human Wellness, 5(2):2016: 49-56.
13. Vishal P, Shivendra Kumar D, YusufAli J. Chocolates as dosage form-an overview. International Journal of Pharmaceutical and Research Sciences. 2012; 1(6): 397-412.
14. Jayaprakasha G.K, Rao L.J.M. Chemistry, biogenesis, and biological activities of Cinnamomum zeylanicum, Critical Reviews in Food Science and Nutrition. (2011), 51(6): 547–562.
15. Mathew S, Abraham TE. Studies on the antioxidant activities of cinnamon (Cinnamomumverum) bark extracts, through various in vitro models. Food Chemistry. 2006, 94(4): 520–528.
16. Shahkhalili Y, Duruz E, Acheson K, Digestibility of cocoa butter from chocolate inhumans, European Journal of Clinical Nutrition. (2000), 54(2)
References
2. Ajay Patole, Y.L. Ghule, Dr. Prachi Jain, Formulation and Evaluation of Paediatric Chocolate, International Journal of Innovative Research Technology, Volume 9, Issue 2, (2023), 1087-1090.
3. Dhanashree R. Thakare and Priyanka G. Dhumal, Preparation and Evaluation of Herbal Chocolate, (IJARSCT), Volume 3, Issue 8, (2023), 90-96.
4. Jatin Chachapara, Kruti Chaudhari, Christian Stacey, Himanshu Pandya, Bharat B Maitreya, Formulation and Evaluation of Nutritional Value in Moringa oleifera Chocolate, Volume 11, Issue 1, (2023), 51-54.
5. Sanket V Sonwane, Kinjalben Rana, Development of Moringa oleifera based chocolate, The Pharma Innovation Journal, (2022), 237-242.
6. Vishal Choudhari, Sandeep Mukati, Dr. Sapna Malviya, Formulation and Evaluation Of brain Boosting Herbal Dark Chocolate with Brahmi seed extracts, International Journal of Science And research, Volume 11, Issue 6, (2022), 1394-1396.
7. Yogesh S. Kolekar, Sajid A. Mulani, Firoj A.Tamboli, Harinath N. More, Ashish A. Misal, Formulation and Evaluation of Paediatric Herbal Chocolate, European Journal of Biomedical and Pharmaceutical Sciences,Volume8, Issue6,(2021),458-462.
8. NehaK, HaiderMR, PathakA, YarM.S, Medicinal prospects of antioxidants: A review, (2019), 687-704.
9. Kishirbhai D.Jadav, Bhavbhuti M. Mehta, A Review on Chemistry, Medicinal Properties of Cardamom, International Journal of Pharmaceutical Sciences and Research, 7(3); (2018) 9-19.
10. Chhikara N, Kushwaha K, Sharma P, Gat Y, Panghal A. Bioactive compounds of beetroot and utilization in food processing industry: a critical review. Food Chem. (2018) 30: 192– 200.
11. Chawla H, Parle M, Sharma K, Yadav M. Beetroot: a health promoting functional food. (2016) 1: 976– 3872.
12. Lakshmi priya Gopalakrishnan, Kruthi Doriya, Devarai Santhosh Kumar, Moringa oleifera:A review on nutritive importance and its medicinal application, Food Science and Human Wellness, 5(2):2016: 49-56.
13. Vishal P, Shivendra Kumar D, YusufAli J. Chocolates as dosage form-an overview. International Journal of Pharmaceutical and Research Sciences. 2012; 1(6): 397-412.
14. Jayaprakasha G.K, Rao L.J.M. Chemistry, biogenesis, and biological activities of Cinnamomum zeylanicum, Critical Reviews in Food Science and Nutrition. (2011), 51(6): 547–562.
15. Mathew S, Abraham TE. Studies on the antioxidant activities of cinnamon (Cinnamomumverum) bark extracts, through various in vitro models. Food Chemistry. 2006, 94(4): 520–528.
16. Shahkhalili Y, Duruz E, Acheson K, Digestibility of cocoa butter from chocolate inhumans, European Journal of Clinical Nutrition. (2000), 54(2)