DOI: 10.1002/jsfa.10107
论文题名: Development of healthy gummy jellies containing honey and propolis
作者: Rivero R. ; Archaina D. ; Sosa N. ; Leiva G. ; Baldi Coronel B. ; Schebor C.
刊名: Journal of the Science of Food and Agriculture
ISSN: 225142
出版年: 2020
卷: 100, 期: 3 语种: 英语
英文关键词: antioxidant activity
; gummy jelly
; honey
; propolis
; sensory evaluation
Scopus关键词: antioxidant
; propolis
; candy
; food handling
; food storage
; gel
; glycation
; honey
; human
; taste
; Antioxidants
; Candy
; Food Handling
; Food Storage
; Gels
; Honey
; Humans
; Maillard Reaction
; Propolis
; Taste
英文摘要: BACKGROUND: The objective of this work was to develop gummy jellies containing honey and propolis, keeping the natural antioxidant principles of the beehive ingredients and satisfying consumer requirements. RESULTS: A gummy jelly containing honey and propolis (HPGJ) was developed. A sensory study with consumers (n = 74) performed an intensity level evaluation test analyzing color, hardness, adhesiveness, gumminess, sweet taste and honey taste. A penalty analysis indicated that HPGJ was too hard. However, in the global acceptance study, more than 90% of consumers gave liking categories. Regarding the potential functional properties, the antioxidant capacity (AC) of HPGJ was 8.17 ± 0.55 mmol Trolox equivalent kg−1, and up to 40% AC was retained after in vitro digestion. Additionally, AC of HPGJ was up to ten times higher than that of similar commercial products. A storage study at 25 °C showed that color and AC increased significantly over 90 days owing to the development of Maillard reaction. Storage under darkness allowed keeping low values of global color change for up to 45 days. Another positive facet was that the addition of propolis delayed fungal growth during storage. CONCLUSION: An organoleptically palatable gummy jelly was obtained. Among the positive features, it showed higher AC than similar commercial candies. Additionally, HPGJ offered a high bioaccesible AC input detected upon in vitro digestion. Overall, HPGJ could be considered an interesting, appetizing and healthier alternative to regular gummy jellies available in the market. Adequate packaging should be considered in order to extend HPGJ shelf life, reducing browning reactions. © 2019 Society of Chemical Industry. © 2019 Society of Chemical Industry Citation statistics:
资源类型: 期刊论文
标识符: http://119.78.100.158/handle/2HF3EXSE/159820
Appears in Collections: 气候变化与战略
There are no files associated with this item.
作者单位: Laboratorio de Investigación y Servicios de Productos Apícolas, Facultad de Bromatología, Universidad Nacional de Entre Ríos, Gualeguaychú, Argentina; CONICET, Buenos Aires, Argentina; Departamento de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina; Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), CONICET – Universidad de Buenos Aires, Buenos Aires, Argentina
Recommended Citation:
Rivero R.,Archaina D.,Sosa N.,et al. Development of healthy gummy jellies containing honey and propolis[J]. Journal of the Science of Food and Agriculture,2020-01-01,100(3)