The Effect of Nano-Polyphenols Cocoa Whey Protein as Functional Fortification Materials in Terms of Antioxidant Activity and Physicochemical Properties

The study aims to understand the interaction between cocoa polyphenol nanoparticles with whey protein isolate (WPI) bond and role of polyphenols as bioactive compounds in nano-polyphenol protein. research method is performed using laboratory experiments a completely randomized design (CRD), followed by Duncan analysis (DMRT) when there are significant or highly differences each treatment. This focused on formulation 4 treatments (T0: 0%, T1: 5%, T2: 10%, T3: 15%) 3 replications. observed variables include total phenolic, antioxidant activity, particle size, emulsion stability. difference concentration results (P<0.01) size. Gave (P<0.05) but does not show stability (P>0.05). It can be concluded that 15% (T3) best treatment from other able synergize (WPI), improve quality have natural content used an alternative for food fortification ingredients