Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Abstract

Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PO1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.

Total phenolic acids and flavonoid contents determination in Yemeni honey of various floral sources: Folin-Ciocalteu and spectrophotometric approach

“…Among its various benefits, honey has a marked antioxidant activity which is a main reason for its application as food preservative (Coskun & Karabulut Dirican, 2019;Khalil et al, 2010;Mohamed et al, 2009). The biological properties of honey including its antioxidant activity are mainly due to the presence of flavonoids and phenolic acids (Costa et al, 2019). The presence of such compounds in honey protects human health by reducing the damages that could be caused by various oxidizing agents (Ajani, 2009;Gheldof et al, 2002;Khalil et al, 2010;Lachman et al, 2010).…”

Technological and sensory feasibility of enrichment of low-sugar mango jams with curcumin encapsulated in lipid microparticles

“…Their popularity is due to their low cost, accessibility and pleasant organoleptic characteristics (Tomruk et al, 2016). Among the fruits used for jam production are the mangoes, known for presenting a strong yellow color, a sweet and pleasant flavor, and for being a good source of vitamins and minerals (Basu et al, 2011;Javanmard et al, 2012;Sanchez-Riano et al, 2018;Costa et al, 2019). Attractive colors are important quality criteria for jams, as it is generally the first sensory parameter evaluated by the consumers, strongly affecting their behavior (Javanmard & Endan, 2010).…”

Biosubstrates Obtained from Gellan Gum for Organic Light-Emitting Diodes

“…Acyl groups have a great influence on the characteristics of the substrates, such as flexibility and transparency. As the low-acyl gellan produces substrates with improved transparency, 36 this specific polymer is preferable to produce optoelectronic devices.…”