Cold plasma treatment to improve jelly production using a fused deposition modeling 3D printer

Herein, the effects of cold plasma (CP) on the rheological properties of gelatin-based solutions for 3D jelly printing using a fused deposition modeling method were investigated. The gelatin powder was packaged in a nylon/polyethylene pouch with nitrogen gas and subjected to CP treatment at 15 W for 10 min using atmospheric dielectric barrier discharge plasma treatment. CP treatment reduced the relative proportion of polar functional groups on the surface of the gelatin powder and forged new bonds (e.g., C-C) that reduced the hydrophilicity of the material. Furthermore, it increased the storage modulus and yield stress of the jelly formulation and lowered the phase angle, improving the fidelity and shape retention of the 3D printed jelly. Using CP-treated gelatin, inferior jelly formulations could be tuned to satisfy established printing criteria. CP treatment can control the rheological properties involved in the 3D printing of jelly.

Determination of clenbuterol at trace levels in raw gelatin powder and jellies using ultra-high-performance liquid chromatography coupled to triple quadrupole mass spectrometry

Clenbuterol is present in animal tissues and organs and, therefore, potentially present in gelatin derived from animal sources. The objective of this study was to develop a method for identify an quantify traces of clenbuterol in gelatin and jellies. The clenbuterol calibration curve showed linearity in the range of 20-1000 pg mL^-1. The detection and quantification limits were 5 pg g^-1 and 10 pg g^-1, respectively. The recovery of the analyte ranged from 93.4 to 98.7% with an intra-day RSD% (n = 4) of 1.25%-3.25%, and an inter-day RSD% (n = 12) of 0.5%-2.25%, with good linearity (R² = 0.99). The method developed and validated was successfully applied in 54 gelatin samples, 57.4% of which showed clenbuterol. This UHPLC-MS/MS method combines high sensitivity with good selectivity and short chromatographic run time.

Extraction of bioactive compounds from Psidium guajava leaves and its utilization in preparation of jellies

Psidium guajava L. (guava) is predominantly grown throughout the world and known for its medicinal properties in treating various diseases and disorders. The present work focuses on aqueous extraction of bioactive compounds from the guava leaf and its utilization in the formulation of jelly to improve the public health. The guava leaf extract has been used in the preparation of jelly with pectin (1.5 g), sugar (28 g) and lemon juice (2 mL). The prepared guava leaf extract jelly (GJ) and the control jelly (CJ, without extract) were subjected to proximate, nutritional and textural analyses besides determination of antioxidant and antimicrobial activities. GJ was found to contain carbohydrate (45.78 g/100 g), protein (3.0 g/100 g), vitamin C (6.15 mg/100 g), vitamin B3 (2.90 mg/100 g) and energy (120.6 kcal). Further, the texture analysis of CJ and GJ indicated that both the jellies showed similar properties emphasizing that the addition of guava leaf extract does not bring any change in the texture properties of jelly. GJ exhibited antimicrobial activity against various bacteria ranging from 11.4 to 13.6 mm. Similarly, GJ showed antioxidant activity of 42.38% against DPPH radical and 33.45% against hydroxyl radical. Mass spectroscopic analysis of aqueous extract confirmed the presence of esculin, quercetin, gallocatechin, 3-sinapoylquinic acid, gallic acid, citric acid and ellagic acid which are responsible for antioxidant and antimicrobial properties.

Ingredients of Jelly Products Affect Aspiration-Related Pulmonary Inflammation; in an Animal Study

Diet modification is an important intervention in the management of patients with dysphagia. Food entering the airway, same as oral bacterium, causes pulmonary inflammation; therefore, the elucidation of inflammatory responses to different foods is important. This study aimed to investigate the differences in the severity of inflammatory response induced by intratrachial injection of foods with different nutritional components. Two jelly products, the one containing only carbohydrates (KURIN jelly: Isocal Jelly KURIN^®) and the other containing carbohydrates, proteins, and lipids (HC jelly: Isocal Jelly HC^®), were prepared. These jelly products (dilution with saline, 50% volume/volume) and saline, as control, were intratracheally administered to Sprague-Dawley rats at a dose of 1 ml/kg (KURIN group (n = 15), HC group (n = 15), Saline group (n = 15)). At 1, 2 and 7 days after administration, lungs were harvested and histological analysis was performed. The severity of induced inflammation was evaluated using the Acute Lung Injury (ALI) score with hematoxylin-eosin staining, and the expression of IL-1β, IL-6 and TNF-α, markers of airway inflammation, were observed with immunostaining. The ALI score in the HC jelly group was significantly higher than the KURIN jelly group and the Saline group (P < 0.01) at 1 and 2 days after administration, while the ALI score in the KURIN jelly group was higher than Saline group only at 2 day after administration. Numerous positive cells for IL-1β, IL-6 and TNF-α were observed only in the HC jelly group at 1 and 2 days after administration. There were no significant histological differences between the three groups at 7 days after administration. Our data suggests that the severity of inflammation caused by aspiration differs depending on the ingredients of the foods, and the nutrients contained in foods might be considered in dietary management for the patients with dysphagia.

Optimization and validation for quantification for allulose of jelly candies using response surface methodology

A simple, rapid and reliable extraction method for allulose content in jelly were optimized using response surface methodology. The extraction method was selected based on preliminary experiments, with a three-factor, three-level central complex design including 20 experimental runs to optimize the extraction parameters. The optimum extraction factors predicted were temperature of 66 °C, solvent of 74% (v/v) ethanol, and extraction time of 24 min under shaking water bath extraction. The measured parameters were in accordance with the predicted values. The developed analytical method was validated with regard to linearity, accuracy and precision presenting recovery level from 90.79 to 95.18% and detection limits varying from 0.53 to 1.62 mg/mL. Finally, the method will be potentially applicable to a commercial jelly food using optimum extraction.

Effects of hydrocolloids on the quality characteristics of cold-cut duck meat jelly

In this study, we examined the effects of various hydrocolloid (alginate, carrageenan, and konjac) treatments on the quality characteristics of cold-cut duck meat jelly. Seven different types of cold-cut duck meat jelly were prepared: control, without hydrocolloids; T1, 0.5% alginate; T2, 0.5% carrageenan; T3, 0.5% konjac; T4, 0.25% alginate + 0.25% carrageenan; T5, 0.25% carrageen + 0.25% konjac; and T6, 0.25% alginate + 0.25% konjac. The pH and moisture content of the cold-cut duck meat jelly with hydrocolloids was higher (p < 0.05) than that of the control. The highest lightness value was recorded for T4 and T6 (p < 0.05), and the hardness was lower (p < 0.05) in the meat jelly with hydrocolloids than in the control, except for T2 and T5. The springiness of the meat jelly was the highest (p < 0.05) in T1 and T4. The onset, peak, and end temperatures were the lowest (p < 0.05) in the control. The highest appearance score of the meat jelly was observed in T6, and its overall acceptability was higher (p < 0.05) than that of the control, indicating that, of all the treatments, 0.25% alginate + 0.25% konjac yielded the most desirable results. Thus, the combined use of duck skin and gelatin with alginate and konjac is potentially applicable for the development of new cold-cut duck meat products.

Characterization, processing potential and drivers for preference of pepper cultivars in the production of sweet or spicy jellies

Due to the importance of studying alternatives to reduce pepper post-harvest loss and verify the processing potential of the several cultivars/varieties available, the objective of this study was to characterize common peppers in Brazil, and to evaluate their potential for further processing into jelly form. More specifically, the most-consumed species and varieties in Brazil were investigated, that is: Habanero, Cheiro do Norte, Biquinho, Malagueta, Cayenne, Paprika and Dedo de Moça. Additionally, the drivers of liking for pepper jelly were sought so as to understand the desirable characteristics of this product. The different peppers were initially assessed by the following physical and physicochemical analyses: length, diameter, unit mass, total soluble solids, total titratable acidity, pH, color, total phenolic content, antioxidant activity, and vitamin C levels. Jellies made with different pepper types were also analyzed for total titratable acidity, pH, color, and texture profile, and a sensory study was conducted to elucidate the drivers of liking. As expected, different pepper types varied in physical and physicochemical properties, and the resulting jellies also differed in terms of physical, physicochemical, textural and sensory characteristics. In general, less pungent peppers (Biquinho, Paprika and Cheiro do Norte) were the most suitable for processing to produce jellies with more desirable attributes for consumers: reddish color, characteristic flavor and aroma of a pepper, sweet taste, and low pungency.

Feasibility study of date (Phoenix dactylifera L.) fruit syrup-based natural jelly using central composite design

A feasibility study of natural fruit jelly from three Algerian raw materials, namely date (Phoenix dactylifera l.) fruit syrup and suspension of orange albedo powder (OAP) in lemon juice (LJ) was performed by response surface methodology (RSM) based on central composite design (CCD). The textural properties of the final jelly were investigated through two dependent variables: hardness and stickiness. The cooking temperature (X1), corresponding to that of thermo stated oil bath, and cooking time (X 2), taken for heating the initial fruit mixture in the oil bath (from ambient temperature without fixing however, the final temperature), were found to be the most influent factors, compared to °Brix of date syrup (X3) and temperature (X4) of the cooling stage following the cooking process. Results have also shown that the second-degree polynomial models correctly fit experimental data (R(2), adjusted R(2) (R(2) adj) and cross-validation (Q(2)) ≈ 1). Considering textural properties of commercial jellies as a reference, it was found that the cooking temperature of 155 °C for 10 min gave a jelly with suitable textural properties. On the other hand, FT-IR spectra revealed that the structure of such jelly was partially close to that of pectin molecules. Finally, the color analysis in the CIELab system of the fruit mixture over the cooking process showed that both lightness (L(*)) and a*/b* ratio were not affected by the experienced temperature range (80-155 °C).