Attempts for Developing Novel Sugar-Based and Sugar-Free Sea Buckthorn Marmalades

Abstract

Sea buckthorn (Hippophaė rhamnoides L.) is recognized as a valuable source of vitamin C and antioxidants, frequently used as nutraceuticals and cosmeceuticals. In the present study, attempts are made to produce and characterize a novel type of marmalade using sea buckthorn berries processed at 102 °C into marmalade in two combinations, with whole cane or stevia sugar. Changes in the phytochemical profile, antioxidant activity, color, shelf-life, texture, microbiological, and sensorial characteristics were determined. The total carotenoids content in the marmalades were significantly different, with values of 0.91 ± 0.03 mg/g dry weight (DW) in the sample with whole sugar cane (Cz) and 2.69 ± 0.14 mg/g DW in the sample with Stevia sugar (Cs). Significant values of polyphenols were found, of 59.41 ± 1.13 mg GAE/g DW in Cz and 72.44 ± 2.31 mg GAE/g DW in Cs, leading to an antioxidant activity of 45.12 ± 0.001 μMol Trolox/g DW and 118.07 ± 0.01 μMol Trolox/g DW, respectively. Accelerated storage study showed a decrease in all the phytochemicals, however no significant changes were found in antioxidant activity. Values of <100 CFU/g for yeasts and molds and <5 CFU/g for Enterobacteriaceae after 21 days of storage at the room temperature of the marmalades were determined. The sensorial and color results were more than acceptable. Overall, the results highlighted the potential of using sea buckthorn as a potential rich source of bioactive compounds to be used in the sugar-based products manufacturing.

Customized Technological Designs to Improve the Traditional Use of Rosa canina Fruits in Foods and Ingredients

“…The sugar addition led to a decrease in carotenoid content in a concentration-dependent manner. Based on the considerable thermal (up to 80 °C) and pH (2–10) stability of stevia, a potential protective effect of the steviol glycosides on carotenoids could also be suggested [ 17 ]. The phytochemical profiles highly influenced the antioxidant activity values, with the highest antiradical capacity for P of 36.44 ± 2.45 mMol Trolox/g DW, whereas the jellified samples showed values of 20.16 ± 0.31 mMol Trolox/g DW in V3, 8.19 ± 0.80 mMol Trolox/g DW in V and no significantly different values for V1 and V2 ( Table 2 ).…”

“…The jellified products were obtained with different sugar addition, as follow: pulp and sugar in a ratio of 1:1 (coded as variant 1—V1), pulp and sugar in a ratio of 2:1 (coded as variant 2—V2), pulp and steviol in a ratio of 2:1 (coded as variant 3—V3), and pulp without sugar addition (V). The jellified products were obtained as described by Nistor et al [ 17 ]. In brief, about 450 g of rosehip fruits pulp was mixed with the corresponding amount of sugar or steviol, as well as 0.2% apple pectin (Pektin, Nature Cookta, Budapest, Hungary).…”

A Complex Characterization of Pumpkin and Quince Purees Obtained by a Combination of Freezing and Conventional Cooking

“…The rheology of puree samples was determined using the equipment and method described by Nistor et al [ 18 ].…”

“…To highlight the main structural changes of the puree samples, a CLSM was applied. For this study, we used the confocal laser system and the same method described by Nistor et al [ 18 ].…”

Phytochemistry, health benefits, and food applications of sea buckthorn (Hippophae rhamnoides L.): A comprehensive review

“…The jam, produced using sea buckthorn fruit at 102°C with stevia, contains high levels of total carotenoids and polyphenols and exhibits antioxidant activity. After 21 days of storage at room temperature, the value of yeast and mold was less than 100 CFU/g, and the value of Enterobacteriaceae was less than 5 CFU/g ( 104 ). Ordinary jam has a single flavor.…”