Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

Abstract

Research background. Candy is a popular confection worldwide, and it would be of societal benefit if it could be converted into a source of antioxidant molecules, to eliminate their adverse health effects. The amount of antioxidants available even in fruit candies is questionable due to the high thermal processing losses they undergo and the presence of various food additives. Plantains (Musa paradisiaca) are less known as good sources of biotherapeutic antioxidants, namely L-tryptophan, serotonin, and melatonin, and consumption of this highly nutritious fruit is limited to underdeveloped and developing countries. The objectives of this current study are: to develop a functional antioxidant-rich sugar-free plantain-based candy with appreciable contents of the mentioned biomolecules in synergy; and to ensure its extended shelf-life without compromising its physicochemical properties and functionalities by wrapping it with a suitable packaging laminate. Experimental approach. To accomplish the first objective, lyophilized plantain powder, sorbitol, and mannitol were used as base materials with minimal additives under minimal processing conditions to reduce processing losses. After development, the developed candies were evaluated for their sensory, proximate, physicochemical, and phytochemical properties, including the antioxidant synergy among the mentioned biomolecules. For the second objective, the candies were enclosed in two different flexible packaging laminates, and the optimal wrapper was determined based on the microbiological safety and sensory appeal of the packaged candies. Subsequently, the above-mentioned properties were assessed for the packaged (in the most suitable laminate) candies at regular time intervals during storage for assessment of their shelf-life. Results and conclusions. The candy exhibited a characteristic flavour of plantain, uniform dark brown colour, rich mouthfeel, pleasant aroma, moderately hard texture, and moderate sweetness, along with high antioxidant activity and considerable content of L-tryptophan, serotonin, and melatonin (present as a synergistic consortium). During storage of the packaged candy under ambient conditions, it remained microbiologically safe for up to 56 days, and also maintained sensory attributes, antioxidant potency, and synergy compared to the control candy. Novelty and scientific contribution. It is envisaged that this newly developed semi-hard antioxidant-rich sugar-free candy containing three important antioxidants, namely L-tryptophan, serotonin, and melatonin, could be a food matrix for molecular nutrition and a substitute for commercial candies consumed globally.