Journal of Food Processing & Technology

Functional Chocolate Innovations and Food Technology: A Bibliography

Jing Zhang^* Department of Food Technology, Shanghai Ocean University, Shanghai, China
^*Correspondence: Jing Zhang, Department of Food Technology, Shanghai Ocean University, Shanghai, China, Email:

Received: 01-Aug-2023, Manuscript No. JFPT-23-22991; Editor assigned: 04-Aug-2023, Pre QC No. JFPT-23-22991 (PQ); Reviewed: 18-Aug-2023, QC No. JFPT-23-22991; Revised: 25-Aug-2023, Manuscript No. JFPT-23-22991 (R); Published: 01-Sep-2023, DOI: 10.35248/2157-7110.23.14.1049

Description

Food technology has evolved significantly over the years to meet the ever-changing demands and preferences of consumers. One of the captivative areas within this field is the development of functional chocolates, which combine the satifaction of indulging in chocolate with health-enhancing benefits. This bibliometric update explores the trends and advancements in the domain of functional chocolates, Focusing on the key research areas, emerging technologies, and remove ingredients that are shaping the future of this delectable industry. By employing bibliometric analysis, we aim to provide a comprehensive overview of the current state of knowledge in functional chocolates, offering valuable insights for researchers, industry professionals, and chocolate enthusiasts similar. Functional chocolates have come a long way since their inception. Historically, chocolates were primarily regarded as a sweet indulgence, but the incorporation of functional ingredients has transformed them into a vehicle for delivering health benefits. This shift can be attributed to consumer demand for healthier and more nutritious food options. The bibliometric analysis reveals that research in this field has steadily increased over the past decade, indicating a growing interest in functional chocolates.

The analysis of study activities in functional chocolates highlights several important parts. These include the assessment of bioactive compounds in chocolate, such as polyphenols and flavonoids, which have antioxidant properties and potential health benefits. Additionally, researchers are exploring the effects of functional chocolates on various health parameters, including cardiovascular health, cognitive function, and mood enhancement. The bibliometric data underscores the importance of these areas in driving innovation in the field. Advancements in food technology have moved for the development of innovative manufacturing processes for functional chocolates. One notable trend is the incorporation of nanotechnology to enhance the bioavailability of bioactive compounds in chocolate. Nano encapsulation techniques are being employed to protect sensitive functional ingredients and ensure their controlled release upon consumption. Furthermore, 3D printing technology is enabling the creation of customized chocolates with precise dosages of functional compounds, catering to individual health needs. These emerging technologies are redefining the possibilities of functional chocolate production. Functional chocolates owe their health benefits to the incorporation of various bioactive ingredients. Dark chocolate, in particular, has gained recognition for its high cocoa content and potential to improve heart health and cognitive function. Additionally, ingredients such as probiotics, prebiotics, collagen peptides, and adaptogens are being integrated into chocolates to address specific health concerns. The bibliometric analysis reveals a surge in research related to these ingredients, indicating their significance in shaping the future of functional chocolates.

As functional chocolates continue to gain popularity, understanding their health benefits and consumer perception becomes paramount. Research shows that these chocolates can contribute to improving cardiovascular health by lowering blood pressure and cholesterol levels. Moreover, the inclusion of moodenhancing ingredients like L-theanine and adaptogens is garnering attention for their potential to alleviate stress and anxiety. However, it is essential to bridge the gap between scientific evidence and consumer perception to promote the adoption of functional chocolates as a part of a healthy lifestyle. Despite the promising outlook, functional chocolate faces several challenges. One major hurdle is achieving a balance between health benefits and taste. Consumers expect functional chocolates to be as delicious as traditional varieties, making sensory attributes a critical consideration. Moreover, the regulatory landscape surrounding functional foods varies from one region to another, necessitating harmonized guidelines to facilitate market access. However, these challenges present opportunities for innovation and collaboration among researchers, manufacturers, and regulatory bodies to ensure the success of functional chocolates in the global market. The bibliometric update on functional chocolates reveals a dynamic and evolving field within food technology. With a growing body of research focused on bioactive compounds, emerging technologies, and ingredients, the future of functional chocolates appears captivative.

These chocolates have the potential to not only satisfy the cravings of chocolate enthusiasts but also provide valuable health benefits. As we continue to explore the nexus of taste and nutrition, functional chocolatesare poised to play a significant role in shaping the future of food technology and improving the overall well-being of consumers.