The Use of D-Optimal Mixture Design in Optimizing Formulation of a Nutraceutical Hard Candy

Souiy, Zoubeida; Amri, Zahra; Sharif, Hussameddin; Souiy, Aicha; Cheraief, Imed; Hamden, Khaled; Hammami, Mouhamed

doi:10.1155/2023/7510452

Cited by 3 publications

(4 citation statements)

References 42 publications

(58 reference statements)

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“…Se elaboran a partir de un jarabe de sacarosa sometido a altas temperaturas, con la adición de agentes como glucosa y fructosa para evitar el crecimiento de los cristales de sacarosa (Souiy et al, 2023). Esta categoría incluye caramelos macizos, masticables, frágiles y gomosos.…”

Section: Productos De Confitería Y Su Disponibilidad En El Mercadounclassified

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Uso de Polioles en la Industria de la Confitería

González-Otamendi,

Pérez-Flores,

Contreras-López

et al. 2024

Ciencia Latina

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La industria de la confitería busca satisfacer la demanda de productos palatables manteniendo opciones saludables, debido a los efectos negativos del consumo excesivo de azúcar en la salud. Esta investigación se centró en el uso de polioles como alternativa al azúcar en la industria de la confitería. Se abordó la clasificación de los productos de confitería y la evaluación nutricional de los polioles, metabolismo, impacto en la salud, percepción del consumidor y aplicaciones para brindar una visión general beneficiosa para los interesados. Los resultados indicaron que los polioles son eficaces como sustitutos del azúcar debido a su capacidad como agentes de carga, su bajo índice glucémico y su menor contenido calórico. Además, no afectan los niveles de insulina y presentan efectos beneficiosos para la salud bucal. Sin embargo, su uso presenta desafíos en términos de sabor y costos de producción, y el consumo excesivo puede causar efectos secundarios gastrointestinales. En conclusión, la investigación respaldó el uso de los polioles como alternativas viables al azúcar en la confitería, contribuyendo a ofrecer productos más saludables, aunque se deben considerar las preferencias del consumidor y los posibles efectos secundarios en el desarrollo de estos productos.

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Section: Productos De Confitería Y Su Disponibilidad En El Mercadounclassified

“…Durante el proceso de enfriamiento, se incorporan colorantes y saborizantes a la mezcla, la cual se amasa para finalmente obtener la forma deseada (Hinkova et al, 2014;Souiy et al, 2023).…”

Section: Productos De Confitería Y Su Disponibilidad En El Mercadounclassified

Uso de Polioles en la Industria de la Confitería

González-Otamendi,

Pérez-Flores,

Contreras-López

et al. 2024

Ciencia Latina

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“…The alcohol draws out the fragrance on its own, without taking on the fats. This extraction technique is virtually dying out due to its high cost, and the extracted oils have no applications in the food industry [14,22,23].…”

Section: Enfleuragementioning

confidence: 99%

Essential Oil Extraction Process

Souiy

2024

Essential Oils - Recent Advances, New Perspectives and Applications

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Essential oils can be extracted using various methods. Process choice significantly impacts yield and quality, leading to the development of processes aiming for maximum essential oil (EO) yields in a chemical state close to their native structure. In this chapter, various extraction techniques, including conventional ones and their intensification, are discussed along with their respective pros and cons. Additionally, new eco-friendly extraction methods have been introduced to enhance the conventional production of essential oils. The most traditional, straightforward, and widely utilized extraction techniques are hydrodistillation and steam extraction. In actuality, steam extraction techniques are used to extract 93% of all essential oils. Other common extraction techniques include enfleurage (particularly used with roses), cold pressing (just for citrus peel), and organic solvent extraction. The low yield, loss of volatile chemicals, lengthy extraction durations, and hazardous solvent residues of these procedures are its drawbacks. Microwave-assisted extraction and supercritical fluid extraction are two of the latest essential oil extraction techniques that have received considerable interest.

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“…Some recent studies documented the formulation of candies with substitutes of the commonly used ingredients to circumvent the deleterious effects of candy consumption. Few researchers have successfully incorporated spices such as a mixture of turmeric, ginger, liquorice, white wormwood, and citrus lemon extracts (11) to develop antioxidant-rich hard candies. Several studies have reported the formulation of fruit candies utilizing various fresh fruits, including unripe mango (12).…”

Section: Introductionmentioning

confidence: 99%

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

Sarkar,

Bhattacharjee,

Das

2024

Food Technol. Biotechnol. (Online)

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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.

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The Use of D-Optimal Mixture Design in Optimizing Formulation of a Nutraceutical Hard Candy

Cited by 3 publications

References 42 publications

Uso de Polioles en la Industria de la Confitería

Uso de Polioles en la Industria de la Confitería

Essential Oil Extraction Process

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

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