Stabilization of peppermint polyphenols within crystalline sucrose matrix: Fortification of gummy candy as a food model system

Abstract

In this study, the phenolic extract of peppermint was loaded within a sucrose matrix at three concentrations (3%, 5%, and 10%) by the co‐crystallization process. Physical properties (flowability, color indices, density, solubility, and hygroscopicity), total phenolic content (TPC), and antioxidant properties (DPPH*, ABTS+, OH* radicals scavenging activity, and reducing power) and morphology of the samples were evaluated. The co‐crystallized powders (Co‐10%) were substituted with sucrose at different levels (25%, 50%, 75%, and 100%) in the gummy candy formulation. In this study, the encapsulation yield (EY) of phenolic compounds was about 82%. It was identified that increasing the concentration of the loaded within a sucrose matrix caused chroma and b* values of the samples to significantly increase. The powder containing 10% peppermint extract with the highest loading capacity (1.85 mg GAE/g) shows the highest antioxidant capacity in DPPH inhibitory (64.07%), ABTS+ (52.9%), TEAC (1.38 mM), OH radical scavenging activity (77.65), and reducing power (0.92 Abs700). Also, scanning electron microscopy images showed the clusters with porous structures in co‐crystallized powders. The differential scanning calorimeter results of co‐crystallized peppermint extract showed that the melting point slightly increased to a higher temperature. The gummy candy formulated using 75% co‐crystallized powders had the highest score in terms of color, texture, and taste. In general, the co‐crystallized powders replace with sucrose in various confectionery products, fruit desserts, jams, and functional foods. Novelty impact statement The co‐crystallization is an effective method for encapsulating of the bioactive compounds. The gummy candy formulated using co‐crystallized powders had the highest score in terms of color, texture, and taste. Color indices, texture, antioxidant activity, and sensory characteristics of gummy candies were affected by the concentration of active compounds.

Current Innovations in the Development of Functional Gummy Candies

“…In another study, Suman et al [ 78 ] showed a similar trend for GCs enriched with 1–6% ginger powder, 0.02–0.14% ginger oleoresin, and 5–30% ginger juice. In addition, Sarabandi and Mohammadi [ 79 ] evaluated the possible use of peppermint extracts in GCs and assessed their physical properties, total phenolic content (TPC), and antioxidant properties. The GC containing 10% peppermint extract exhibited the highest antioxidant capacity in various assays, making it a suitable antioxidant agent in the formulation of functional GCs with desirable texture, antioxidant, and sensory properties.…”

Properties and Stability of Encapsulated Pomegranate Peel Extract Prepared by Co-Crystallization

“…Co-crystals of phenolic or carotenoid extracts fall under the first category. Examples include extracts of banana pulp and peel [11], green tea [12], butterfly pea flower [13], brasella rubra [8], propolis [14], carrot [15], aronia [16], mint polyphenols [17], and pomegranate peel [18]. Pure substances such as glucose [6,19], fructose [19], combinations of glucose and fructose [19], magnesium sulfate and calcium lactate [20,21], zinc sulfate [22], curcumin [23], vitamin B12 [24], soluble fiber [25], and catechin hydrate and curcumin [26] are included in the second group.…”