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Fortification of dark chocolate with spray dried black mulberry (Morus nigra) waste extract encapsulated in chitosan-coated liposomes and bioaccessability studies

Fine-disperse anionic liposomes containing black mulberry (Morus nigra) extract (BME) were prepared by high pressure homogenization at 25,000 psi. Primary liposomes were coated with cationic chitosan (0.4, w/v%) using the layer-by-layer depositing method and mixed with maltodextrin (MD) (20, w/v%) prior to spray drying. After that, spray dried liposomal powders containing BME were added to chocolates with alkalization degrees (pH 4.5, 6, 7.5) at conching temperatures of 40 °C, 60 °C, and 80 °C. The results showed that, compared to spray dried extract, chitosan coated liposomal powders provided better protection of anthocyanin content in both increased temperature and pH. In addition, encapsulation in liposomes enhanced in vitro bioaccessability of anthocyanins. Chocolate was fortified with encapsulated anthocyanins maximum 76.8% depending on conching temperature and pH.

Communicating Food Safety: Ethical Issues in Risk Communication

Ethics is a philosophical and a subjective issue since human beings have their own ethical values, morality, and beliefs. Ethical issues have an important role in risk communication which affects the food choices of consumers. The uncertainty, role of transparency, social amplification, stigma, and trust are the concepts which are considered in ethics in risk communication. Risk communication is mainly provided by labeling and media, so it is important to be aware of ethical issues related to these two tools. Risk communicators face some ethical issues related to social, organizational, and personal attitudes. In this chapter, ethical issues commonly faced by those who are communicating risk will be discussed. This will give us an opportunity to understand ethical issues and potential outcomes of possible choices.