{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,10,19]],"date-time":"2026-10-19T23:14:58Z","timestamp":1792451698335,"version":"4.5.0"},"reference-count":61,"publisher":"MDPI AG","issue":"19","license":[{"start":{"date-parts":[[2024,10,5]],"date-time":"2024-10-05T00:00:00Z","timestamp":1728086400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Plants"],"abstract":"<jats:p>The by-products of the extraction of sea buckthorn (Hippophae rhamnoides L.) concentrated juice may represent a functional food ingredient for white chocolate production, as a rich source of bioactive compounds. The effects of six treatments derived from the factorial combination of two types of by-products (with oil or without oil) and three different concentrations (5%, 10%, and 15%), were assessed on rheological, quality, colour, antioxidant, and mineral properties of chocolate. The 15% addition of full powder led to the highest values of max firmness, total shear energy, shear energy, cohesiveness, gummosity, dry matter, and ABTS, compared to the untreated control, but the two highest concentrations of the oil-deprived powder resulted in the protein content increasing. The full powder addition always raised fat levels. Both the \u2018L\u2019 and \u2018a\u2019 colour component as well as total carotenoids, \u03b2-carotene, lycopene, and vitamin C increased with the rise of H. rhamnoides powder addition, compared to the untreated control. The opposite trend was shown by the \u2018b\u2019 colour component and pH, whereas polyphenols and antioxidant activity attained higher values with the oil-deprived powder. The content of potassium decreased upon the 15% addition of the Hippophae rhamnoides by-product powder, compared to the untreated control, whereas calcium and magnesium increased. The 15% H. rhamnoides full powder elicited the augmentation of phosphorus content in chocolate, compared to the untreated control, contrary to the effect of the oil-deprived powder on P and Zn. The employment of SBB by-products highlights the great potential for manufacturing innovative functional foods with high nutritional value, such as chocolate.<\/jats:p>","DOI":"10.3390\/plants13192799","type":"journal-article","created":{"date-parts":[[2024,10,7]],"date-time":"2024-10-07T07:08:18Z","timestamp":1728284898000},"page":"2799","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":16,"title":["The Effect of Including Sea Buckthorn Berry By-Products on White Chocolate Quality and Bioactive Characteristics under a Circular Economy Context"],"prefix":"10.3390","volume":"13","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-9612-6198","authenticated-orcid":false,"given":"Otilia Cristina","family":"Murariu","sequence":"first","affiliation":[{"name":"Department of Food Technology, \u2018Ion Ionescu de la Brad\u2019 Iasi University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2127-4225","authenticated-orcid":false,"given":"Florin Daniel","family":"Lip\u0219a","sequence":"additional","affiliation":[{"name":"Department of Food Technology, \u2018Ion Ionescu de la Brad\u2019 Iasi University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Petru Marian","family":"C\u00e2rlescu","sequence":"additional","affiliation":[{"name":"Department of Food Technology, \u2018Ion Ionescu de la Brad\u2019 Iasi University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gabriela","family":"Frunz\u0103","sequence":"additional","affiliation":[{"name":"Department of Food Technology, \u2018Ion Ionescu de la Brad\u2019 Iasi University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-7791-9101","authenticated-orcid":false,"given":"Marius Mihai","family":"Ciobanu","sequence":"additional","affiliation":[{"name":"Department of Food Technology, \u2018Ion Ionescu de la Brad\u2019 Iasi University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3614-954X","authenticated-orcid":false,"given":"Irina Gabriela","family":"Cara","sequence":"additional","affiliation":[{"name":"Research Institute for Agriculture and Environment, \u2018Ion Ionescu de la Brad\u2019 University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Florin","family":"Murariu","sequence":"additional","affiliation":[{"name":"Department of Agroeconomy, \u2018Ion Ionescu de la Brad\u2019 Iasi University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Florina","family":"Stoica","sequence":"additional","affiliation":[{"name":"Research Institute for Agriculture and Environment, \u2018Ion Ionescu de la Brad\u2019 University of Life Sciences, 700490 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Aida","family":"Albu","sequence":"additional","affiliation":[{"name":"Department of Control, Expertise and Services, \u2018Ion Ionescu de la Brad\u2019 Iasi University of Life Sciences, 700489 Iasi, Romania"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9204-1018","authenticated-orcid":false,"given":"Alessio Vincenzo","family":"Tallarita","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, University of Naples Federico II, Via Universit\u00e0 100, Portici, 80055 Naples, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Gianluca","family":"Caruso","sequence":"additional","affiliation":[{"name":"Department of Agricultural Sciences, University of Naples Federico II, Via Universit\u00e0 100, Portici, 80055 Naples, Italy"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2024,10,5]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"616","DOI":"10.1016\/j.lwt.2016.11.021","article-title":"Novel cheese by incorporation of sea buckthorn berries (Hippophae rhamnoids L.) supported probiotic cells","volume":"79","author":"Terpou","year":"2017","journal-title":"LWT\u2014Food Sci. 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