Optimización de polifenoles y aceptabilidad de caramelos de goma con extracto de jengibre (Zingiber officinale R.) y miel con diseño de mezclas

Rodríguez-Zevallos, Antonio Ricardo; Hayayumi-Valdivia, María; Siché, Raúl

doi:10.1590/1981-6723.13217

Cited by 3 publications

(5 citation statements)

References 5 publications

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“…In this context, the challenge for the candy industry is to develop products incorporating healthy components and reducing sucrose input. Rodríguez-Zevallos et al 2 developed gummy candies replacing sucrose with honey, seeking to decrease the high glycemic index of the product. Also, tea extracts were added to jelly candies with the purpose of incorporating polyphenols.…”

Section: Introductionmentioning

confidence: 99%

Development of healthy gummy jellies containing honey and propolis

et al. 2019

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BACKGROUND: The objective of this work was to develop gummy jellies containing honey and propolis, keeping the natural antioxidant principles of the beehive ingredients and satisfying consumer requirements. RESULTS: A gummy jelly containing honey and propolis (HPGJ) was developed. A sensory study with consumers (n = 74) performed an intensity level evaluation test analyzing color, hardness, adhesiveness, gumminess, sweet taste and honey taste. A penalty analysis indicated that HPGJ was too hard. However, in the global acceptance study, more than 90% of consumers gave liking categories. Regarding the potential functional properties, the antioxidant capacity (AC) of HPGJ was 8.17 ± 0.55 mmol Trolox equivalent kg −1 , and up to 40% AC was retained after in vitro digestion. Additionally, AC of HPGJ was up to ten times higher than that of similar commercial products. A storage study at 25 ∘ C showed that color and AC increased significantly over 90 days owing to the development of Maillard reaction. Storage under darkness allowed keeping low values of global color change for up to 45 days. Another positive facet was that the addition of propolis delayed fungal growth during storage.CONCLUSION: An organoleptically palatable gummy jelly was obtained. Among the positive features, it showed higher AC than similar commercial candies. Additionally, HPGJ offered a high bioaccesible AC input detected upon in vitro digestion. Overall, HPGJ could be considered an interesting, appetizing and healthier alternative to regular gummy jellies available in the market. Adequate packaging should be considered in order to extend HPGJ shelf life, reducing browning reactions.

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Section: Introductionmentioning

confidence: 99%

Development of healthy gummy jellies containing honey and propolis

et al. 2019

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“…As seen, the above TPC largely exceeds those found for P2 candies in the present study, since candy formulation, including PEE dose (7% vs. 0.026% w/w), was very different. An overview of other recent trials indicates that AC may largely vary in jelly candies enriched with different fruit derivatives or plant extracts [5,[7][8][9][10][12][13][14]46,47]. In these trials, phenolic ingredients were tested as nutraceutical ingredients in candies obtained under different experimental conditions (ingredients, doses, manufacturing procedures, AC assays, etc.…”

Section: Discussionmentioning

confidence: 99%

“…Vitamin C is often used in candy products, including jelly candies, although ascorbic acid is prone to degradation during cooking and further storage [3]. In the last years, several phenolic ingredients, including fruit derivatives, such as raspberry and orange powder [4], pomegranate juice and apple puree [5], açai concentrate [6], soursop fruit [7], and strawberry guava pulp [8], as well as plant extracts, such as menthe and camomile [9], white tea [10], lycium and hovenia [11], ginger [12], kecombrang flower [13], soursop leaves [7], and guajava leaf [14], have been tested for developing functional jelly candies. In general, such phenolic ingredients enhanced the antioxidant capacity (AC) of candies, although some, particularly, plant extracts, may provide some unpleasant sensory properties (bitterness, astringency, herbal off-flavours, etc.…”

Section: Introductionmentioning

confidence: 99%

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Cedeño-Pinos

Marcucci

Bañón

2021

Foods

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Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% w/w) of PEE were tested in jelly candies alternatively made with two carbohydrate bases (sugars or fructans) and three fruity dyes and flavours (menthe, orange, or strawberry). Propolis polyphenol content (identified by HPLC-MS and quantified by HPLC-DAD/UV-Vis), antioxidant capacity (total phenolics and radical scavenging activity), physical properties (moisture, pH, CIELab colour, and texture profile analysis), and flavour were studied in candies. PEE was rich in polyphenols (>8.7%), including several prenylated p-coumaric, caffeoylquinic and diterpenic acids, and flavonoids, with Artepillin-C (3.4%) as the main bioactive compound. The incorporation of PEE into the hot liquor at 80 °C for 5 min before moulding allowed a good retention of propolis polyphenols in the final product (recovery percentages of up to 97.4% for Artepillin-C). Jelly candies made with sugars or dietetic fructans have poor antioxidant properties, which depend on the dyes and flavours used. Using PEE (at 0.02%) strongly improved the antioxidant capacity (relative increases of up to 465%) of candies without altering the pH, colour, or texture, although off-flavour may appear. Propolis, due to its good antioxidant properties, has potential for use as a functional ingredient in jelly candies.

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“…To increase the nutrition through confectionary, many researchers have included honey as an ingredient in confectionary food items especially candies and toffees. Rodríguez-Zevallos et al [2] created gummy candies with an intention to decrease the glycemic index wherein the sucrose was replaced with honey. Rivero et al [1] developed gummy candies using honey and propolis extract.…”

Section: Confectionary Foods Containing Honeymentioning

confidence: 99%

“…It is a superfood with distinct qualities, a delicious flavour and health advantages. One of the most well-known uses for honey is as a remedy for stomach aches, dehydration, allergies, intercellular damage, skin and hair problems, as well as for its astringent, cosmetic and antiseptic, antibacterial and preservative effects Rodríguez-Zevallos et al [2]; Rivero et al [1] Honey hard candies Honey as a source of sugar and nutrients Optimal amount of honey was 29% to prepare honey candies Sahlan et al [3] Beetroot candies Developed using honey and sugar syrup of 30°Brix A progressive increase in TSS was attained up to 70°Brix on people and food. Modern consumers are choosing to switch to healthier and tastier products as they become more and more aware of the underlying reasons of bad health.…”

Section: Introductionmentioning

confidence: 99%

Utilisation of Honey in Processed Food Products

Babbar¹,

Bansal²,

Aggarwal³

et al. 2023

Honey - Composition and Properties

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Honey is a unique food owing to its rich composition. Honey consumption in the diets dates back to older times where it was used as a remedy for stomach aches, dehydration, allergies, intercellular damage, skin and hair problems, as well as for its astringent. Honey is used in several food formulations these days. The majority of population is demanding partial or complete replacement of sugar with some healthy sweeteners. Honey is one of the replacers offering so many benefits from being sweet to therapeutic. The unique healing properties of honey such as antiseptic, antibacterial and antiviral are well recognised. By harnessing the unique benefits of honey for formulating healthier products is very beneficial for overall nutrition and well-being. Many honey-containing products such as honey candy, honey spreads, honey bread, honey yoghurt and honey flakes have been prepared which showed increased therapeutic potential. Also, honey-containing beverages are becoming popular owing to its natural sweetness. Honey offers great scope for the development of value-added products or as an ingredient in several formulations.

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Optimización de polifenoles y aceptabilidad de caramelos de goma con extracto de jengibre (Zingiber officinale R.) y miel con diseño de mezclas

Cited by 3 publications

References 5 publications

Development of healthy gummy jellies containing honey and propolis

Development of healthy gummy jellies containing honey and propolis

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Utilisation of Honey in Processed Food Products

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