Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties

Silva, Lidiane Bataglia da; Queiroz, Marise Bonifácio; Fadini, Ana Lúcia; Fonseca, Rafael C.C. da; Germer, Sílvia Pimentel Marconi; Efraim, Priscilla

doi:10.1016/j.lwt.2015.08.006

Cited by 47 publications

(26 citation statements)

References 8 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Co-crystallized particles were prepared as described by , with modifications. Briefly, commercial refined sugar (800 g) and distilled water (240 g) were preheated in a stainless steel pan (atmospheric conditions) to 119 °C, and then transferred to a thermostatic bath containing thermal oil to control the temperature accurately ( Figure 1) (Silva et al, 2016). The syrup reached the final temperature of 124 °C, ranging from 0.5-1.0 °C/min, corresponding to a supersaturation ratio (S) of 1.32, where S = C/C 0 , C being the concentration of sucrose in the solution (g sucrose/100 g solution) and C 0 the saturation concentration of the sugar at approximately the same temperature (Hartel, 2001).…”

Section: Production Of the Co-crystallized Paprika Oleoresinmentioning

confidence: 99%

Co-crystallization of paprika oleoresin and storage stability study

et al. 2019

Self Cite

View full text Add to dashboard Cite

Paprika oleoresin was co-crystallized to formulate a natural and hydrophilic dye for use in food applications. The color stabilities of the co-crystallized and free oleoresins were evaluated at different temperatures (25 and 35 °C, 70% RH) and light exposures (light 70 watts and dark, 25 °C, 70% RH). Co-crystallization from supersaturated sucrose syrup (S = 1.32) was found to be optimum for the formation of sugar agglomerates in a few minutes, with the paprika oleoresin entrapped inside. With time, decreases in the values of the a* parameter and the β-carotene content were observed with increasing temperature and with the incidence of light. The color degradation kinetics were dependent on both factors. The loss of color was greater for the free oleoresin as compared to the co-crystallized, suggesting that the co-crystallization process improves oleoresin retention in the sugar matrix, making it less susceptible to losses due to color degradation.Practical Applications: Co-crystallization process was used to encapsulate paprika oleoresin in sucrose matrix having natural color as the main technological feature of the product and developing an ingredient with good properties for application in sugar products. This approach created an ingredient with a hydrophobic compound incorporated in a hydrophilic matrix. Ot is an alternative process to handle and entrap a range of ingredients, aiming to improve the stability of the encapsulated material. β-carotene had good storage stability and degradation kinetics provided information to determine best storage conditions.

show abstract

Section: Production Of the Co-crystallized Paprika Oleoresinmentioning

confidence: 99%

Co-crystallization of paprika oleoresin and storage stability study

et al. 2019

Self Cite

View full text Add to dashboard Cite

show abstract

“…() (0.45–0.60). The increased a w values after NASC storage probably happened because of a crystallisation process (Ergun et al ., ), in which a decrease in the concentration of dissolved solids from the liquid phase occurs (Silva et al ., ). The NASC presented intermediate results of hardness (90.50–101.45 N for NASC‐FD and 127.08–156.70 N for NASC‐FZ and NASC‐SD) in comparison with sugared chewy candies containing 5% (50.14 N) and 10% (192.11 N) of spray‐dried strawberry (Fadini et al ., ).…”

Section: Resultsmentioning

confidence: 97%

“…The types of açai added in the chewy candies were as follows: frozen açai pulp (FZ) purchased from De Marchi (Jundiaí, Brazil), freeze‐dried açai powder (FD) donated by Liotécnica (Embu das Artes, Brazil) and spray‐dried açai powder (SD) produced in a pilot spray‐dryer (Gea Niro Atomizer, CB3104D, Soborg, Denmark) from a mixture of frozen açai pulp (FZ) (De Marchi) and maltodextrin 20DE (MOR‐REX ® 1920; Ingredion) according to the method described by Silva et al . ().…”

Section: Methodsmentioning

confidence: 97%

“…No-added sucrose ac ßai chewy candies (NASC) were formulated with maltitol syrup (Polyglobe Ò 1351; purity ≥50% (db); Ingredion, Mogi Guac¸u, Brazil), isomalt powder (C*IsoMaltidex 16500; purity ≥98%; Cargill, Krefeld, Germany), erythritol powder (Zerose TM Erythritol STD GRAN; purity ≥99.5%; Cargill, Blair, NE, USA) and ac ßai (Euterpe oleracea Mart.). The types of ac ßai added in the chewy candies were as follows: frozen ac ßai pulp (FZ) purchased from De Marchi (Jundiaı´, Brazil), freeze-dried ac ßai powder (FD) donated by Liot ecnica (Embu das Artes, Brazil) and spray-dried ac ßai powder (SD) produced in a pilot spray-dryer (Gea Niro Atomizer, CB3104D, Soborg, Denmark) from a mixture of frozen ac ßai pulp (FZ) (De Marchi) and maltodextrin 20DE (MOR-REX Ò 1920; Ingredion) according to the method described by Silva et al (2016).…”

Section: Methodsmentioning

confidence: 99%

See 1 more Smart Citation

Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies

Silva

Annetta

Alves

et al. 2016

Int J of Food Sci Tech

Self Cite

View full text Add to dashboard Cite

Summary This study investigated the effects of processing and storage on the physicochemical properties and retention of antioxidant compounds of no‐added sucrose chewy candies (NASC) incorporated with differently processed açai (frozen pulp, spray‐dried and freeze‐dried powders). NASC containing freeze‐dried açai had the highest softness and recoveries of total phenolic (TP) and total anthocyanin (TA) immediately after production. Colour parameters and antioxidant capacity by ABTS and ORAC assays had no significant differences after 6 months of NASC storage, except for ORAC in NASC containing spray‐dried açai, whereas DPPH• in all samples significantly increased. Water activity and hardness also increased after storage, whereas TP and TA contents decreased, despite presenting good retentions (approx. 72–78% TP and 84–99% TA). This study suggests that açai has a great potential to be used as a natural pigment and antioxidant source in candy manufacturing, meeting consumption trends towards healthier products.

show abstract

“…Obtaining these extracts may be accomplished by different methods such as mechanical pressing extraction, solvent extraction, supercritical fluids extraction, or others, depending on their content [55][56][57].…”

Section: Methods For Obtaining Vegetable Oilsmentioning

confidence: 99%

Açaí (Euterpe oleracea) and Bacaba (Oenocarpus bacaba) as Functional Food

Costa¹,

Oliveira²,

Silva³

et al. 2017

Superfood and Functional Food - An Overview of Their Processing and Utilization

View full text Add to dashboard Cite

This chapter reviews two oleaginous fruits that are widely consumed by people in the Amazon region: Bacaba (Oenocarpus bacaba) and Açaí (Euterpe oleracea). Besides their food and the folk medicinal uses, studies suggest that substances present in both berries have antioxidative effects, antimicrobial, and therapeutic properties such as hypocholesterolemic and neuroprotection effects. These therapeutic effects are related to phenolic compounds, anthocyanins, and fatty acids, which can prevent serious problems such as coronary heart disease, hypertension, and depression. The use of supercritical fluid technology is described as a technique to obtain the best extracts of bacaba and açaí, as well as their valuable constituents. Indubitably, this technology is a great tool for human health and all with the advantage of presenting nontoxic solvents such as carbon dioxide or water. Açaí and bacaba fruits represent not only food but also a source of compounds that can work in both prevention and treatment of diseases.

show abstract

Chewy candy as a model system to study the influence of polyols and fruit pulp (açai) on texture and sensorial properties

Cited by 47 publications

References 8 publications

Co-crystallization of paprika oleoresin and storage stability study

Co-crystallization of paprika oleoresin and storage stability study

Effect of differently processed açai (Euterpe oleracea Mart.) on the retention of phenolics and anthocyanins in chewy candies

Açaí (Euterpe oleracea) and Bacaba (Oenocarpus bacaba) as Functional Food

Contact Info

Product

Resources

About