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The fortification of chocolates with high\u2010value\u2010added plant\u2010based substances might improve their healthful effects, nutritional properties, and shelf life. Chocolate could be an effective carrier for plant\u2010based substances delivery, and it could be an effective vehicle to treat and reduce the indications of disease, such as obesity, overweight, hypertension, stress, cardiovascular failure, congestive heart failure, and diabetes. Referring to the recent studies in chocolate fortification with high\u2010value\u2010added plant\u2010based substances, it seems that the recent trends are toward its therapeutic effects against noncommunicable diseases. Despite the undeniable functional effects of fortified chocolates, there are some challenges in the fortification way of chocolates. In other words, their functional characteristics, such as rheological and sensory attributes, may undesirably change. It seems that encapsulation techniques, such as spray drying, antisolvent precipitation, nanoemulsification, and liposomal encapsulation, could almost overcome these challenges. Thus, several studies focused on designing and fabricating nanoscale delivery systems with the aim of chocolate fortification, which is discussed.<\/jats:p>","DOI":"10.1002\/fsn3.3387","type":"journal-article","created":{"date-parts":[[2023,5,18]],"date-time":"2023-05-18T04:30:41Z","timestamp":1684384241000},"page":"3686-3705","update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":30,"title":["Fortification of chocolates with high\u2010value\u2010added plant\u2010based substances: Recent trends, current challenges, and future prospects"],"prefix":"10.1002","volume":"11","author":[{"given":"Amirhossein","family":"Abedini","sequence":"first","affiliation":[{"name":"Department of Environmental Health Engineering, Food Safety Division, School of Public Health Tehran University of Medical Sciences  Tehran Iran"},{"name":"Students' Scientific Research Center (SSRC) Tehran University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Samira","family":"Dakhili","sequence":"additional","affiliation":[{"name":"Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Sara","family":"Bazzaz","sequence":"additional","affiliation":[{"name":"Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Saba","family":"Kamaladdin\u00a0Moghaddam","sequence":"additional","affiliation":[{"name":"Student Research Committee, Department of Food Science and Technology, National Nutrition and Food Technology Research Institute, Faculty of Nutrition Science and Food Technology Shahid Beheshti University of Medical Sciences  Tehran Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6713-7576","authenticated-orcid":false,"given":"Maryam","family":"Mahmoudzadeh","sequence":"additional","affiliation":[{"name":"Department of Food Science and Technology, Faculty of Nutrition and Food Science Tabriz University of Medical Sciences  Tabriz Iran"},{"name":"Drug Applied Research Center Tabriz University of Medical Sciences  Tabriz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Hashem","family":"Andishmand","sequence":"additional","affiliation":[{"name":"Student Research Committee, Department of Food Science and Technology, Faculty of Nutrition and Food Sciences Tabriz University of Medical Sciences  Tabriz Iran"},{"name":"Research Center for Pharmaceutical Nanotechnology, Biomedicine Institute Tabriz University of Medical Sciences  Tabriz Iran"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2023,5,17]]},"reference":[{"key":"e_1_2_14_2_1","doi-asserted-by":"publisher","DOI":"10.1515\/ntrev-2021-0096"},{"key":"e_1_2_14_3_1","doi-asserted-by":"publisher","DOI":"10.1016\/j.jssas.2018.02.005"},{"key":"e_1_2_14_4_1","volume-title":"Impact of roasting on the physicochemical characteristics of cacao beans and dark chocolate flavor profile","author":"Ac Pangan M. 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