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Spizzirri UG, Esposito L, Caputo P, Martuscelli M, Gaglianò M, Clodoveo ML, De Luca G, Rossi CO, Savastano M, Scarcelli E, Loizzo MR, Restuccia D, Aiello F. Carob pulp flour as an innovative source of bioactive molecules for the preparation of high-value-added jellies. Heliyon 2024; 10:e38354. [PMID: 39397963 PMCID: PMC11467575 DOI: 10.1016/j.heliyon.2024.e38354] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/18/2024] [Revised: 09/17/2024] [Accepted: 09/23/2024] [Indexed: 10/15/2024] Open
Abstract
The rising demand for healthier alternatives to traditional sugary products has driven the exploration of natural substitutes for sucrose. This study aimed to investigate carob pulp flour (CPF) as a viable alternative to sucrose in the production of high-value jellies with enhanced health benefits. Carob pulp flour was spectroscopically characterized, revealing the presence of bioactive molecules, such as natural antidiabetic polyols and polyphenols. Colorimetric tests demonstrated a significant concentration of polyphenolic molecules in CPF, with a remarkable scavenging activity against radical species in both organic and aqueous environments. Jellies based on CPF (CGC) were successfully prepared and exhibited strong antioxidant activity against ABTS (IC50 0.158 mg mL-1) and DPPH (IC50 0.175 mg mL-1) radicals, maintaining their properties over 15 days, unlike the sucrose-based control, which showed no antioxidant activity. The CPF-enhanced jellies consistently demonstrated higher G' values (in the range 20-35 °C) than the sucrose-based jellies, indicating improved consistency, elasticity, and strong gel properties, even at higher temperatures. Sensory analysis revealed significant differences, with CPF-based jellies displaying enhanced chocolate (2.3 ± 1.0), ripe fruit (2.3 ± 1.8), and caramel odors (2.0 ± 0.9), as well as increased bitterness and astringency, reduced sweetness, and improved texture. Additionally, CPF-based jellies exhibited significant hypoglycemic properties, with dose-dependent inhibitory effects on α-amylase (57.7 %) and α-glucosidase (50.3 %), and a moderate lipase inhibitory effect (48.6 %) at the maximum concentrations tested. The findings of this study highlight the potential of CPF as a functional ingredient in the food industry, offering a healthier alternative to sucrose in jelly production. The inclusion of CPF not only enhances the antioxidant and sensory properties of jellies but also contributes to significant hypoglycemic effects, making it a promising candidate for the development of functional foods with added health benefits.
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Affiliation(s)
- Umile Gianfranco Spizzirri
- Ionian Department of Law, Economics and Environment, University of Bari Aldo Moro, 74123, Taranto, Italy
| | - Luigi Esposito
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Paolino Caputo
- Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036, Rende, Italy
| | - Maria Martuscelli
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, 64100, Teramo, Italy
| | - Martina Gaglianò
- Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036, Rende, Italy
| | - Maria Lisa Clodoveo
- Interdisciplinary Department of Medicine, University of Bari Aldo Moro, 70125, Bari, Italy
| | - Giuseppina De Luca
- Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036, Rende, Italy
| | - Cesare Oliverio Rossi
- Department of Chemistry and Chemical Technologies & UdR INSTM, University of Calabria, 87036, Rende, Italy
| | - Marco Savastano
- Department of Management, Sapienza University of Rome, Via Del Castro Laurenziano 9, 00161, Rome, Italy
| | - Eva Scarcelli
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036, Rende, Italy
| | - Monica Rosa Loizzo
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036, Rende, Italy
| | - Donatella Restuccia
- Department of Management, Sapienza University of Rome, Via Del Castro Laurenziano 9, 00161, Rome, Italy
| | - Francesca Aiello
- Department of Pharmacy, Health and Nutritional Sciences, University of Calabria, 87036, Rende, Italy
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Ozcan BE, Karakas CY, Karadag A. Application of purple basil leaf anthocyanins-loaded alginate-carrageenan emulgel beads in gelatin-based jelly candies. Int J Biol Macromol 2024; 277:134547. [PMID: 39116974 DOI: 10.1016/j.ijbiomac.2024.134547] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2024] [Revised: 08/01/2024] [Accepted: 08/05/2024] [Indexed: 08/10/2024]
Abstract
Jelly candies could be considered promising food matrices for the delivery of bioactive compounds such as anthocyanins (ACNs). In this study, gelatin-based jelly candies were fortified with free ACNs-rich purple basil leaf extract (PBLE) and PBLE-loaded emulgel beads. The interaction between free ACNs and gelatin in the jelly matrix resulted in a lower release of ACNs in the mouth (8.27 %) and gastric stage (74.44 %) compared to those of free extract (24.92 and 86.13 %), as well as some protection in the intestinal stage. The release of ACNs from the jellies enriched with PBLE-loaded emulgel beads only began in the intestinal stage and reached 66.34-70.75 % of the initial load. Compared to those of PBLE-loaded emulgel beads, the introduction of beads within the jelly matrix increased the in vitro release of ACNs. The jelly samples enriched with PBLE-loaded emulgel beads yielded higher hardness, adhesiveness, flexibility, and chewiness compared to samples with free PBLE. While the color and appearance of jellies fortified with encapsulated PBLE were impaired, they got the highest sensory acceptance scores due to the masking of the bitter taste of the free extract. ACNs-loaded emulgel beads could be a viable method for fortifying jelly candies.
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Affiliation(s)
- Basak Ebru Ozcan
- Department of Food Engineering, Faculty of Engineering, Kirklareli University, Kırklareli 39000, Türkiye.
| | - Canan Yagmur Karakas
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Türkiye
| | - Ayse Karadag
- Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Yildiz Technical University, Istanbul 34210, Türkiye
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3
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Kaewpetch K, Yolsuriyan S, Disayathanoowat T, Phokasem P, Jannu T, Renaldi G, Samakradhamrongthai RS. Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design. Gels 2024; 10:282. [PMID: 38667701 PMCID: PMC11049484 DOI: 10.3390/gels10040282] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2024] [Revised: 04/08/2024] [Accepted: 04/17/2024] [Indexed: 04/28/2024] Open
Abstract
Gelatin is commonly used as a gelling agent in gummy candy. Honey and bee products are valuable and rich sources of biologically active substances. In this study, the influence of gelatin and propolis extract on honey gummy jelly (HGJ) properties was investigated. Honey (28-32%), xylitol (13-17%), and gelatin (6-10%) were utilized to develop HGJ products by mixture design methodology. Subsequently, the optimized formulation of HGJ was fortified with 1% and 2% propolis extract to enhance its phytochemicals and antimicrobial activities. The variation in the ingredients significantly affected the physicochemical, textural, and sensory properties of the HGJ. The optimized HGJ formulation consisted of honey (32%), xylitol (14%), and gelatin (7%) and exhibited 13.35 × 103 g.force of hardness, -0.56 × 103 g.sec of adhesiveness, 11.96 × 103 N.mm of gumminess, 0.58 of resilience, and a moderate acceptance score (6.7-7.5). The fortification of HGJ with propolis extract significantly increased its phytochemical properties. Furthermore, the incorporation of propolis extract (2%) into the HGJ was able to significantly inhibit the growth of Gram-positive (Streptococcus mutans and Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. The mixture of gelatin, xylitol, honey, and propolis extract can be utilized to develop a healthy gummy product with acceptable physicochemical, textural, and sensory qualities.
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Affiliation(s)
- Kultida Kaewpetch
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
| | - Saowapa Yolsuriyan
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
| | - Terd Disayathanoowat
- Research Center of Deep Technology in Beekeeping and Bee Products for Sustainable Development Goals (SMART BEE SDGs), Chiang Mai University, Chiang Mai 50200, Thailand; (T.D.); (P.P.)
| | - Patcharin Phokasem
- Research Center of Deep Technology in Beekeeping and Bee Products for Sustainable Development Goals (SMART BEE SDGs), Chiang Mai University, Chiang Mai 50200, Thailand; (T.D.); (P.P.)
| | - Taruedee Jannu
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
| | - Gerry Renaldi
- Food Science and Technology Program, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90110, Thailand; (K.K.); (S.Y.); (T.J.); (G.R.)
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
| | - Rajnibhas Sukeaw Samakradhamrongthai
- Research Center of Deep Technology in Beekeeping and Bee Products for Sustainable Development Goals (SMART BEE SDGs), Chiang Mai University, Chiang Mai 50200, Thailand; (T.D.); (P.P.)
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand
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Vojvodić Cebin A, Bunić M, Mandura Jarić A, Šeremet D, Komes D. Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics. Polymers (Basel) 2024; 16:259. [PMID: 38257059 PMCID: PMC10818720 DOI: 10.3390/polym16020259] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2023] [Revised: 01/12/2024] [Accepted: 01/14/2024] [Indexed: 01/24/2024] Open
Abstract
Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally regarded as nutritionally empty. A gelatin-sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. This work aimed to formulate gelatin gummies based on the mountain germander extract (MGe) as a source of phenylethanoid glycosides (PhEG). Sucrose and glucose syrup contents were partially or completely substituted with combinations of xylitol, maltitol and prebiotic poly- and oligosaccharides. Chemical, textural and sensory parameters were evaluated after production and 2 months of storage. Formulations containing fructooligosaccharides and xylooligosaccharides maintained a characteristic appearance during storage at all three levels of sugar (high, low and none), whereas inulin-added and plain (i.e., without prebiotic) candies suffered from mold contamination or appearance/textural changes. The color of the candies noticeably changed and appeared darker. The PhEG were shown to be stable during the candies' production (approximately 90%) and generally maintained their contents during storage. Texture parameters, except hardness, exhibited high positive correlations and resembled the commercial product. Sensory-wise, a moderate bitterness intensity with a decreasing tendency, along with the high transparency and preservation of the characteristic shape facilitated high general acceptance. Gummy candies with prebiotics were shown to be a highly suitable matrix for the bitter MGe, delivering up to 40 mg of PhEG and 4.5 g of prebiotics in one serving size. This study provides a reference for implementing herbal extracts and emerging prebiotics (XOS) in functional confectionery.
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Affiliation(s)
| | | | | | | | - Draženka Komes
- Department of Food Engineering, Faculty of Food Technology and Biotechnology, University of Zagreb, Pierottijeva 6, 10 000 Zagreb, Croatia; (A.V.C.); (M.B.); (D.Š.)
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Pronina Y, Belozertseva O, Nabiyeva Z, Pirozzi A, Carpentieri S, Ferrari G, Bazylkhanova E, Burlyayeva A. Enhancing nutritional value and health benefits of gluten-free confectionery products: innovative pastilles and marshmallows. Front Nutr 2024; 10:1321004. [PMID: 38283910 PMCID: PMC10811032 DOI: 10.3389/fnut.2023.1321004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/13/2023] [Accepted: 12/28/2023] [Indexed: 01/30/2024] Open
Abstract
Introduction The research focuses on enhancing the nutritional value and potential health benefits of gluten-free confectionery products, developing innovative pastilles and marshmallows enriched with medicinal herb extracts, probiotics, and bioactive compounds from natural sources. Methods Physicochemical properties, including water activity, texture, and color, are assessed to evaluate the quality of the final products. Moreover, in vitro digestibility of the confectionery products is also investigated, with a focus on the release of bioactive compounds such as total phenolic compounds (TPC) and total anthocyanin (TAC) during simulated gastrointestinal digestion. Results and discussion Results indicate that the addition of specific ingredients to pastille samples does not lead to variations in water activity (~0.44), preserving the original properties, quality, and stability of the food. In contrast, the incorporation of additives in marshmallow products significantly increases water activity (p ≤ 0.05), attributed to their moisture-retaining effect. In general, our findings reveal that texture properties and color parameters are significantly affected by different formulations (p ≤ 0.05) for both confectionery products. Notably, the use of fruit and berries puree, along with the incorporation of additives, improves the functionality of confectionary products in terms of consumer acceptance (harder pastilles and softer marshmallow) and product quality. Furthermore, the study reveals that bioactive compounds are released and become more bioaccessible during digestion, particularly in the intestinal phase, with a maximum release exceeding 97% of TPC and TAC for both pastille and marshmallow samples. These findings pave the way for the development of a new category of gluten-free confectionery products, enriched with functional ingredients that offer potential health benefits, aligning with consumer preferences for natural, functional, and health-conscious treats. This research contributes to the evolving the landscape of functional confectionery products and underscores their potential as immune-boosting and naturally based food options.
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Affiliation(s)
- Yuliya Pronina
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
| | - Olga Belozertseva
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
| | - Zhanar Nabiyeva
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
| | - Annachiara Pirozzi
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Serena Carpentieri
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
| | - Giovanna Ferrari
- Department of Industrial Engineering, University of Salerno, Fisciano, Italy
- ProdAl Scarl, University of Salerno, Fisciano, Italy
| | - Elmira Bazylkhanova
- Department of Food Technology, Almaty Technological University, Almaty, Kazakhstan
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6
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Tarahi M, Tahmouzi S, Kianiani MR, Ezzati S, Hedayati S, Niakousari M. Current Innovations in the Development of Functional Gummy Candies. Foods 2023; 13:76. [PMID: 38201104 PMCID: PMC10778822 DOI: 10.3390/foods13010076] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/11/2023] [Revised: 12/18/2023] [Accepted: 12/22/2023] [Indexed: 01/12/2024] Open
Abstract
Nowadays, consumers are aware of the necessity of following a healthy diet and there is demand for natural and nutritious food products, especially for children. Consequently, new trends in the food industry are focused on the development of foods with low levels of sucrose and artificial additives (e.g., flavors and colorants), as well as high antioxidant, protein, and fiber content. On the other hand, some consumers demand vegan, halal, and kosher-certified food products. In this regard, conventional confectionary products such as gummy candies (GCs) are increasingly losing their popularity. Therefore, the development of plant-based and functional GCs has gained the attention of researchers and manufacturers. This review highlights recent innovations in the development of GCs with alternative gelling agents and sweeteners, natural flavors and colorants, and the incorporation of medicines, fiber, protein and antioxidants into GCs. Additionally, it summarizes their effects on the techno-functional, sensory, and nutritional properties of GCs.
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Affiliation(s)
- Mohammad Tarahi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (M.T.); (M.N.)
| | - Sima Tahmouzi
- Department of Food Science and Technology, School of Public Health, Shahid Sadoughi University of Medical Sciences, Yazd 8916978477, Iran;
| | - Mohammad Reza Kianiani
- Department of Food Science and Technology, Faculty of Agriculture, Ferdowsi University of Mashhad (FUM), Mashhad 9177948978, Iran;
| | - Shiva Ezzati
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, Tabriz 5166616471, Iran;
| | - Sara Hedayati
- Nutrition Research Center, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz 7193635899, Iran
| | - Mehrdad Niakousari
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz 7144165186, Iran; (M.T.); (M.N.)
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Palachum W, Klangbud WK, Chisti Y. Novel nutritionally-enriched gummy jelly infused with nipa palm vinegar powder and nipa palm syrup as functional food ingredients. Heliyon 2023; 9:e21873. [PMID: 38027860 PMCID: PMC10663921 DOI: 10.1016/j.heliyon.2023.e21873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2023] [Revised: 10/12/2023] [Accepted: 10/30/2023] [Indexed: 12/01/2023] Open
Abstract
The objective of this research was to develop a nutritionally-enriched gummy jelly product incorporating nipa palm vinegar powder (NPVp; a nutrients-rich vinegar) and nipa palm syrup (NPS), a nutrients-rich sweetener with a low glycemic index. A gummy jelly product was developed based on sensory acceptance tests. The water activity and the moisture content of the final product were within the acceptable range for preservation under ambient conditions. The final product had a total phenolic content of 861 μg gallic acid equivalent (GAE) per g and an antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) of 72.7 %. The final product had the following nutritional attributes (per 100 g dry mass): 319.7 kcal of energy, 8.8 g protein, 0.2 g fats, 70.6 g carbohydrates, 59.9 g total sugars, 0.7 g of total dietary fibers, 34.6 mg calcium, 0.3 mg iron, 168.0 mg sodium, and 774.7 mg vitamin C. The in vitro glycemic index of the product was 27.4. Based on their nutrients-content, NPVp and NPS were suitable for use in other functional food products.
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Affiliation(s)
- Wilawan Palachum
- Department of Medical Technology, School of Allied Health Sciences, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
- Center of Excellence Research for Melioidosis and Microorganisms (CERMM), Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
| | - Wiyada Kwanhian Klangbud
- Department of Medical Technology, School of Allied Health Sciences, Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
- Center of Excellence Research for Melioidosis and Microorganisms (CERMM), Walailak University, Thasala, Nakhon Si Thammarat 80161, Thailand
| | - Yusuf Chisti
- Institute of Tropical Aquaculture and Fisheries, Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia
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Pronina Y, Kulazhanov T, Nabiyeva Z, Belozertseva O, Burlyayeva A, Cepeda A, Askarbekov E, Urazbekova G, Bazylkhanova E. Development of a Technology for Protein-Based, Glueless Belevskaya Pastille with Study of the Impact of Probiotic Sourdough Dosage and Technological Parameters on Its Rheological Properties. Foods 2023; 12:3700. [PMID: 37835354 PMCID: PMC10572376 DOI: 10.3390/foods12193700] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/15/2023] [Revised: 10/04/2023] [Accepted: 10/06/2023] [Indexed: 10/15/2023] Open
Abstract
The proper functioning of the gastrointestinal tract plays an important role in strengthening the immune system. It is an undeniable fact that lactic acid microorganisms are necessary for the proper functioning of the gastrointestinal tract, the source of which are mainly dairy products. However, there is a problem with the digestibility of lactose; therefore, alternative sources and carriers of probiotics are of particular interest. Due to its dietary and natural properties, protein marshmallow can serve as such a carrier. Therefore, the direction of this study is to identify the dependence of technological factors on the rheological properties of the product and the growth of lactic acid microorganisms in confectionery products enriched with lyophilised strains. According to the results of the study, the following was determined: the optimal technology to produce enriched Belevskaya pastille with a mixture of Lactobacillus acidophilus makes it possible to obtain a product with the necessary rheological properties, utilising a mass drying mode in a dehydrator at 50 °C for 16 h. The strains L. acidophilus M3 and L. acidophilus M4 were the most resistant to a high concentration of bile (40%) in the substrate. Based on the analysis of variance and the obtained regression equations, it was revealed that the growth of lactic acid microorganisms in the product was strongly influenced by the amount of ferment introduced (R² = 0.96). The level of penetration is influenced by factors such as the amount of probiotic starter introduced, the drying time and the interaction of drying time factors on the amount of starter added. The higher the level of penetration, the crumblier the product. The resulting functional product can be characterized as symbiotic since the main raw material of plant origin contains a large amount of fibre, which acts as a prebiotic, and the strain of microorganism, which acts as a probiotic. The data described in the article can be applied in the technological processes of similar products to regulate the structure of the product and vary the dosage of enrichment with probiotic starter cultures.
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Affiliation(s)
- Yuliya Pronina
- Department of Information and Patent Research, Almaty Technological University, Almaty 050000, Kazakhstan; (Y.P.); (T.K.); (E.B.)
| | - Talgat Kulazhanov
- Department of Information and Patent Research, Almaty Technological University, Almaty 050000, Kazakhstan; (Y.P.); (T.K.); (E.B.)
| | - Zhanar Nabiyeva
- Food Safety Research Institute, Almaty Technological University, Almaty 050000, Kazakhstan; (Z.N.); (O.B.); (A.B.); (G.U.)
| | - Olga Belozertseva
- Food Safety Research Institute, Almaty Technological University, Almaty 050000, Kazakhstan; (Z.N.); (O.B.); (A.B.); (G.U.)
| | - Anastasiya Burlyayeva
- Food Safety Research Institute, Almaty Technological University, Almaty 050000, Kazakhstan; (Z.N.); (O.B.); (A.B.); (G.U.)
| | - Alberto Cepeda
- Laboratorio de Higiene Inspección y Control de Alimentos, Departamento de Química Analítica, Nutrición y Bromatología, Universidad de Santiago de Compostela, 27002 Lugo, Spain
| | - Erik Askarbekov
- Department of Technology of Bread Products and Processing Industries, Almaty Technological University, Almaty 050000, Kazakhstan;
| | - Gulzhan Urazbekova
- Food Safety Research Institute, Almaty Technological University, Almaty 050000, Kazakhstan; (Z.N.); (O.B.); (A.B.); (G.U.)
| | - Elmira Bazylkhanova
- Department of Information and Patent Research, Almaty Technological University, Almaty 050000, Kazakhstan; (Y.P.); (T.K.); (E.B.)
- Department of Food Technology, Almaty Technological University, Almaty 050000, Kazakhstan
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9
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Wu S, Sun W, Yang Y, Jia R, Zhan S, Ou C, Huang T. Phosphorylated Fish Gelatin and the Quality of Jelly Gels: Gelling and Microbiomics Analysis. Foods 2023; 12:3682. [PMID: 37835334 PMCID: PMC10572387 DOI: 10.3390/foods12193682] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2023] [Revised: 09/30/2023] [Accepted: 10/03/2023] [Indexed: 10/15/2023] Open
Abstract
Phosphorylated fish gelatin (PFG) exhibited preferable physical and chemical properties than fish gelatin (FG) in our previous study. To investigate the application values of PFG, the effects of different ratios (2:1, 1:1 and 1:2) of FG(PFG)/κ carrageenan (κC) on the quality of jelly gels (JGs) were investigated. The sensory quality of PFG:κC (1:2)/FG:κC (1:2) was found to be superior based on sensory evaluations, which was also verified with the results for texture, rheology, etc. Moreover, the structural changes in JGs were related to the introduction of phosphoric acid groups into the molecular chain of gelatin and the protein-polysaccharide interactions. According to the storage results, PFG jelly had better storage quality, higher hardness and chewiness values than those of FG jelly. High-throughput sequencing of JG microbial analysis showed that the addition of PFG changed the amount of microorganisms, microbial species abundance and the microbial composition of JGs, which were also closely related to the storage quality of JGs. In conclusion, the applications of PFG have promising potential to improve the quality of confectionery.
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Affiliation(s)
- Shiyu Wu
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Wanyi Sun
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Yihui Yang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Ru Jia
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Shengnan Zhan
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
| | - Changrong Ou
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
| | - Tao Huang
- College of Food and Pharmaceutical Science, Ningbo University, Ningbo 315211, China; (S.W.); (W.S.); (Y.Y.); (R.J.); (S.Z.); (C.O.)
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, Ningbo University, Ningbo 315832, China
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Dalabasmaz S, Melayim ME, Konar N. Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels. J Texture Stud 2023. [PMID: 37718251 DOI: 10.1111/jtxs.12800] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/03/2023] [Revised: 08/18/2023] [Accepted: 08/30/2023] [Indexed: 09/19/2023]
Abstract
In this study, the effects of gelatin concentrations (GC) (5.0-10.0 g/100 g), mixing rate (MR) (100-1100 rpm), and gelatin addition temperature (GAT) (55, 60, and 65°C) were investigated on the main textural and various physicochemical properties of model gels (n = 72) prepared using sucrose and glucose syrup (40-42 DE). Considering the p-value of the F-statistic calculated by analysis of variance and the 5% significance level, the production parameters and their interactions had a significant effect on the quality parameters. The influence of the production parameters GC, MR, and GAT, and the interaction of these parameters, GC * MR, GC * GAT, MR * GAT, and GC * MR * GAT of the model gels on the quality characteristic were expressed by converting the Type III SS values into percent values. When all quality characteristics were considered together, MR was the most influential with a score of 58%. PCAmix, a combination of factorial analysis with PCA, was used to visualize the correlations between the production parameters and the quality characteristics of the modeled gels. A great influence was observed between MR and moisture content, color properties, and texture parameters, except springiness. A moderate effect of GC and a minor effect of GAT could be characterized. With the 2D-map of observations, the model gels could be clearly divided into two groups according to the MRs. In accordance with the observations diagram of PCAmix, the similarity dendrogram of AHC also formed two clusters, one cluster for the samples with MR 100 and 200 rpm and one cluster for the samples with MR 500 and 1100 rpm.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen
| | - Mehmet Erhan Melayim
- Faculty of Engineering, Department of Food Engineering, Siirt University, Siirt, Turkey
| | - Nevzat Konar
- Faculty of Agriculture, Department of Dairy Technology, Ankara University, Ankara, Turkey
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Otálora MC, Wilches-Torres A, Gómez Castaño JA. Microencapsulation of Betaxanthin Pigments from Pitahaya ( Hylocereus megalanthus) By-Products: Characterization, Food Application, Stability, and In Vitro Gastrointestinal Digestion. Foods 2023; 12:2700. [PMID: 37509792 PMCID: PMC10379290 DOI: 10.3390/foods12142700] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/16/2023] [Revised: 07/04/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
The yellow pitahaya peels generated as by-products during the consumption and processing of the fresh fruit are a rich and underutilized source of betaxanthins (natural yellow-orange pigment with antioxidant activity) and mucilage (structuring material used in the spray-drying process), molecules of high interest for the food industry. In this work, the betaxanthin-rich extract (BRE) obtained from this by-product was microencapsulated by spray drying (SD) using pitahaya peel mucilage (MPP) and maltodextrin (MD) as wall materials. Both types of microencapsulates (i.e., SD-MPP and SD-MD) retained high betaxanthin content (as measured by UV-vis) and antioxidant activity (ORAC). These microencapsulates were characterized structurally (FTIR and zeta potential), morphologically (SEM and particle size/polydispersity index), and thermally (DSC/TGA). The powdered microencapsulates were incorporated into the formulation of candy gummies as a food model, which were subjected to an in vitro gastrointestinal digestion process. The characterization study (FTIR and antioxidant activity) of the microcapsules showed that the fruit peel mucilage favors the retention of betaxanthins, while the SEM analysis revealed a particle size of multimodal distribution and heterogeneous morphology. The addition of SD-MPP microcapsules in the candy gummy formulation favored the total dietary fiber content as well as the gumminess and chewiness of the food matrix; however, the inhibition of AAPH• (%) was affected. The stability of the yellow color in the gummies after 30 days of storage indicates its suitability for storage. Consequently, the microencapsulation of betaxanthins with pitahaya peel mucilage can be used as a food additive colorant in the food industry, replacing synthetic colorants, to develop products with beneficial qualities for health that can satisfy the growing demand of consumers.
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Affiliation(s)
- María Carolina Otálora
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 150003, Boyacá, Colombia
| | - Andrea Wilches-Torres
- Grupo de Investigación en Ciencias Básicas (NÚCLEO), Facultad de Ciencias e Ingeniería, Universidad de Boyacá, Tunja 150003, Boyacá, Colombia
| | - Jovanny A Gómez Castaño
- Grupo Química-Física Molecular y Modelamiento Computacional (QUIMOL®), Escuela de Ciencias Químicas, Universidad Pedagógica y Tecnológica de Colombia, Sede Tunja 150003, Boyacá, Colombia
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Dalabasmaz S, Toker ÖS, Palabiyik I, Konar N. Cocoa polyphenols and milk proteins: covalent and non-covalent interactions, chocolate process and effects on potential polyphenol bioaccesibility. Crit Rev Food Sci Nutr 2023; 64:9082-9094. [PMID: 37154036 DOI: 10.1080/10408398.2023.2207661] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/10/2023]
Abstract
In this study, we discussed covalent and non-covalent reactions between cocoa polyphenols and proteins (milk and cocoa) and the possible effects of these reactions on their bioaccessibility, considering environmental and processing conditions. Better insight into these interactions is crucial for understanding the biological effects of polyphenols, developing nutritional strategies, and improving food processing and storage. Protein-polyphenol reactions affect the properties of the final product and can lead to the formation of various precursors at various stages in the manufacturing process, such as fermentation, roasting, alkalization, and conching. Due to the complex composition of the chocolate and the various technological processes, comprehensive food profiling strategies should be applied to analyze protein-polyphenol covalent reactions covering a wide range of potential reaction products. This will help to identify potential effects on the bioaccessibility of bioactive compounds such as low-molecular-weight peptides and polyphenols. To achieve this, databases of potential reaction products and their binding sites can be generated, and the effects of various process conditions on related parameters can be investigated. This would then allow to a deeper insight into mechanisms behind protein-polyphenol interactions in chocolate, and develop strategies to optimize chocolate production for improved nutritional and sensory properties.
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Affiliation(s)
- Sevim Dalabasmaz
- Food Chemistry, Department of Chemistry and Pharmacy, Friedrich-Alexander-Universität Erlangen-Nürnberg (FAU), Erlangen, Germany
| | - Ömer Said Toker
- Faculty of Chemical and Metallurgical Engineering, Food Engineering Department, Yıldız Technical University, İstanbul, Turkey
| | - Ibrahim Palabiyik
- Agriculture Faculty, Food Engineering Department, Tekirdag Namik Kemal University, Tekirdag, Turkey
| | - Nevzat Konar
- Agriculture Faculty, Dairy Technology Department, Ankara University, Ankara, Turkey
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Constantino ABT, Garcia-Rojas EE. Microencapsulation of beta-carotene by complex coacervation using amaranth carboxymethyl starch and lactoferrin for application in gummy candies. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108488] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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Pekdogan Goztok S, Gunes R, Toker OS, Palabiyik I, Konar N. Investigation of the use of various fruit juice concentrates instead of corn syrup in marshmallow type products: A preliminary study. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100616] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Physical Properties and Prebiotic Activities ( Lactobacillus spp.) of Gelatine-Based Gels Formulated with Agave Fructans and Agave Syrups as Sucrose and Glucose Substitutes. Molecules 2022; 27:molecules27154902. [PMID: 35956854 PMCID: PMC9369978 DOI: 10.3390/molecules27154902] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 07/29/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
This research developed model foods of gelatine-based gels, where carbohydrates from Agave tequilana Weber var. Azul (agave syrups or/and agave fructans) were incorporated into gel formulations as healthy sucrose and glucose substitutes. The sugars (sucrose and glucose) were substituted by agave carbohydrates (agave syrups and agave fructans), obtaining the subsequent gel formulations: 100% agave syrup (F2 gel), 100% agave fructan (F3 gel), and 50% agave syrup−50% agave fructan (F4 gel). The unsubstituted gel formulation was used as a control (F1 gel). The prebiotic activities, physical properties, thermal stability (HP-TLC), and texture of gelatine-based gels were evaluated. The gel formulations showed translucent appearances with approximately 36 g/100 g of water and water activities values between 0.823 and 0.929. The HP-TLC analysis validated that agave fructans did not hydrolyse during the thermal process of gels production. Gels produced with agave syrup and agave fructan (F2-F4 gels) provided higher hardness, gumminess, and springiness values (p < 0.05) than those produced with glucose and sucrose (F1 gel). Gelatine-based gel formulations displayed prebiotic activities correlated to the ability of Lactobacillus plantarum, Lactobacillus paracasei, and Lactobacillus rhamnosus to use agave carbohydrates as carbon sources. Based on the prebiotic effect and physical and textural properties, the F2 and F4 gel formulations displayed the best techno-functional properties to produce gel soft candies.
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