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

Abstract

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.

Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia

“…However, the GAE level was only dose-dependent in the RE146 candies perhaps owing to the contribution to GAE of other ingredients. da Silva et al (2016) [38] found GAE recovery percentages ranging from 72% to 78% in chewy candies made with acai and no added sucrose. The GAE levels found in our study for the medium-RE74 and RE146 candies (227 and 572 mg GAE/100 g, respectively) were coherent with those reported in jelly candies containing tea extracts at 10-15 g/kg (246-1256 mg GAE/100 g) [11], and in sugar candies based on polyalcohols and ascorbic acid (2 g/kg) with menthe or camomile extracts (222-408 mg GAE/100 g) [13].…”

“…Aware of this problem, the confectionary industry is making efforts to develop new products with better nutritional properties that will meet the demands of consumers regarding a healthier diet [ 3 ]. The most common strategies used in improving candy formulations involve replacing sugars with sweeteners [ 4 , 5 ]; the substitution of azo dyes for natural ones [ 6 , 7 ]; or the incorporation of dietary fibre, vitamins, fruit derivatives, and plant extracts [ 7 , 8 , 9 , 10 ]. Regarding the latter, different studies on candies made with phenolic extracts of tea [ 11 ], bougainvillea [ 12 ], mint and chamomile [ 13 ] revealed their potential for inclusion as antioxidants or nutraceutical ingredients in candies.…”

Efeito Da Retenção De Compostos Bioativos E Perfil Sensorial Em Balas Mastigáveis Formuladas Com Polpa Blend/ Effect of the Bioactive Compounds Retention and Sensory Profile in Chewy Candies Made With Blend Pulp

“…Essas diferenças podem ser explicadas devido ao tipo de polpa utilizada em cada trabalho, onde cada polpa apresenta características físico-químicas típicas de cada fruto, e também pelas diferenças dos parâmetros de processamento. Silva et al (2016) quantificaram o conteúdo de compostos fenólicos e de antocianinas, e a atividade antioxidante pela captura do radical DPPH˚, em estudos com balas mastigáveis diet produzidas com polpa de açaí congelada. Os autores apresentaram valores superiores ao presente estudo, onde encontraram 252,65 ± 15,72 mg de ácido gálico 100 g -1 , 13,28 ± 0,23 mg 100 g -1 e 3,83 ± 0,02 μmol 100 g -1 , respectivamente.…”

Determination of antioxidant activity and phenolic compounds of Muntingia calabura Linn. peel by HPLC‐DAD and UPLC‐ESI‐MS/MS

“…Antioxidants are compounds that may prevent or delay some types of cell damage in the human body exposed to free radical action (Bagchi et al, 2000;Moo-Huchin et al, 2015;Oroian & Escriche, 2015). So, the consumption of antioxidants derived from natural sources, especially fruits and vegetables, can improve nutrition and can also have preventive effects against cancer, cardiovascular diseases and neuropathies (Rufino et al, 2011;Souza et al, 2012;Moo-Huchin et al, 2015;Silva et al, 2016). Nowadays, new potential natural sources of antioxidants have been exploited as an alternative to complement the diet with natural, healthy and lower cost compounds.…”