Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds
https://doi.org/10.21323/2618-9771-2021-4-1-82-88
Abstract
Jelly candies have a poor nutritional value due to their primary ingredients, which include gelling agents and sugar. In comparison to commercial jelly candy, the aim of this study is developing a natural and healthy jelly candy using fresh fruit comparing with commercials. Three types of jelly candies were prepared (T1: 75% strawberry + 25% beetroot; T2: 50% strawberry + 50% beetroot; T3: 25% strawberry + 75% beetroot). Physico-chemical, phytochemical, microbial, and sensorial profiles of jelly candy were evaluated. The results showed the superior recipe was T1, which recorded the highest values of bioactive compound content. Therefore, it also had the highest antioxidant activity 52.55%. Otherwise, T2 was considered the most favorable recipe for sensory evaluation, which recorded the highest value of overall acceptability and other sensory properties. Decreasing moisture content in all treatments compared with control had a great effect of preventing microbial growth in all samples except control. Therefore, this study creates a new healthier alternative product with the same sensory parameters of commercial jelly candy for all consumer types, especially children. ACKNOWLEDGMENT: All authors are thankful to the Food Science Department and Food Processing Technology Program at the Faculty of Agriculture, Cairo University, Egypt for helping them for conducting a few practical experiments in their laboratories.
About the Authors
M. R. Ali
Cairo University
Egypt
Egypt
Marwa R. Ali — Associate Professor, Department of Food Science, Faculty of Agriculture
1 Gamaa Street, 12613, Giza
R. M. Mohamed
Cairo University
Egypt
Egypt
Reda M. Mohamed — Assistant Professor, Department of Food Science, Faculty of Agriculture
1 Gamaa Street, 12613, Giza
T. G. Abedelmaksoud
Cairo University
Egypt
Egypt
Tarek G. Abedelmaksoud — Assistant Professor, Department of Food Science, Faculty of Agriculture
1 Gamaa Street, 12613, Giza
References
1. Krasina, I. B., Tarasenko, N. A. (2014). Research way of obtain extracts from walnut leaves, their properties investigation on purpose to use them as ingredients during jelly fruit candy production. American-Eurasian Journal of Sustainable Agriculture, 8(9), 23–26.
2. Palacıoglu, S. (2003). Sekrleme sector profile (Confectionery sector profile). Retrieved from http://www.ito.org.tr/Dokuman/Sektor/1–87.pdf. Accessed March 20, 2021
3. Mutlu, C., Tontul, S. A., Erbaş, M. (2018). Production of a minimally processed jelly candy for children using honey instead of sugar. LWT, 93, 499–505. https://doi.org/10.1016/j.lwt.2018.03.064
4. Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., Feyissa, A. H. (2019). Impact of ohmicsonication treatment on pectinmethylesterase in not-from concentrate orange juice. Journal of Food Science and Technology, 56(8), 3951–3956. https://doi.org/10.1007/s13197–019–03834–2
5. Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., Feyissa, A. H. (2019). Optimization of ohmicsonication for overall quality characteristics of NFC apple juice. Journal of Food Processing and Preservation, 43(9), Article e14087 https://doi.org/10.1111/jfpp.14087
6. Charoen, R., Savedboworn, W., Phuditcharnchnakun, S., Khuntaweetap, T. (2015). Development of antioxidant gummy jelly candy supplemented with psidium guajava leaf extract. KMUTNB International Journal of Applied Science and Technology, 8(2), 145–151. https://doi.org/10.14416/j.ijast.2015.02.002
7. Riedel, A., Mehnert, M., Paul, C. E., Westphal, A. H., van Berkel, W. J. H., Tischler, D. (2015). Functional characterization and stability improvement of a ‘thermophilic-like’ ene-reductase from rhodococcus opacus 1CP. Frontiers in Microbiology, 6(OCT), Article 1073. https://doi.org/10.3389/fmicb.2015.01073
8. Singh, M.C., Prakash, J. (2016). Nutritional and Sensory Quality of Iron Fortified Tamarind Candies. Nutrition & Food Science, 1(1), 1–7.
9. Muzzaffar, S., Baba, W. N., Nazir, N., Masoodi, F. N., Bhat, M. M., Bazaz, R. (2016). Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy. Cogent Food And Agriculture, 2(1),1–13. https://doi.org/10.1080/23311932.2016.1163650
10. Kumar, V., Kushwaha, R., Goyal, A., Tanwar, B., Kaur, J. (2018). Process optimization for the preparation of antioxidant rich ginger candy using beetroot pomace extract Food Chemistry, 245, 168–177. https://doi.org/10.1016/j.foodchem.2017.10.089
11. Krolevets, A., Myachikova, N., Semichev, K. (2019). Properties of Nanostuctured Motherwort Extract and Its Application in Fruit Jelly Candy Production. Proceedings of the 1st International Symposium Innovations in Life Sciences (ISILS2019). Series: Advances in Biological Sciences Research. https://doi.org/10.2991/isils-19.2019.44
12. Petersen, C., Wankhade, U. D., Bharat, D., Wong, K., Mueller, J. E., Chintapalli, S. V. et al. (2019). Dietary supplementation with strawberry induces marked changes in the composition and functional potential of the gut microbiome in diabetic mice. Journal of Nutritional Biochemistry, 66, 63–69. https://doi.org/10.1016/j.jnutbio.2019.01.004
13. Basu, A., Nguyen, A., Betts, N. M., Lyons, T. J. (2014). Strawberry as a functional food: An evidence-based review. Critical Reviews in Food Science and Nutrition, 54(6), 790–806. https://doi.org/10.1080/10408398.2011.608174
14. Cassani, L., Tomadoni, B., Moreira, M. R., Agüero, M. V. (2018). Improving quality parameters of functional strawberry juices: Optimization of prebiotic fiber enrichment and geraniol treatment. Food and Bioprocess Technology, 11(11), 2110–2124. https://doi.org/10.1007/s11947–018–2170-x
15. Balthazar, C. F., Santillo, A., Guimarães, J. T., Capozzi, V., Russo, P., Caroprese, M. et al. (2019). Novel milk–juice beverage with fermented sheep milk and strawberry (fragaria × ananassa): Nutritional and functional characterization. Journal of Dairy Science, 102(12), 10724–10736. https://doi.org/10.3168/jds.2019–16909
16. Chhikara, N., Kushwaha, K., Sharma, P., Gat, Y., Panghal, A. (2019). Bioactive compounds of beetroot and utilization in food processing industry: A critical review. Food Chemistry, 272, 192–200. https://doi.org/10.1016/j.foodchem.2018.08.022
17. Clifford, T., Howatson, G., West, D. J., Stevenson, E. J. (2015). The potential benefits of red beetroot supplementation in health and disease. Nutrients, 7(4), 2801–2822. https://doi.org/10.3390/nu7042801
18. Lechner, J. F., Stoner, G. D. (2019). Red beetroot and betalains as cancer chemopreventative agents. Molecules, 24(8). https://doi.org/10.3390/molecules24081602
19. AOAC (2016). Association of Official Analytical Chemistry. Official methods of analysis (20th Ed.). Washington, DC: Association of Official Analytical Chemists.
20. More, S. A., Patil, S. S., Kakanur, M., Thakur, R., Nayak, M. N., Kumar, S. R. (2018). A quantitative analysis of total carbohydrate content from the salivary expectorants in young children. Journal of Indian Society of Pedodontics and Preventive Dentistry, 36(1), 53–57. https://doi.org/10.4103/JISPPD.JISPPD_153_17
21. Abedelmaksoud, T. G., Mohsen, S. M., Duedahl-Olesen, L., Elnikeety, M. M., Feyissa, A. H. (2018). Effect of ohmic heating parameters on inactivation of enzymes and quality of not-from-concentrate mango juice. Asian Journal of Scientific Research, 11(3), 383–392. https://doi.org/10.3923/ajsr.2018.383.392
22. El-Mogy, M. M., Ali, M. R., Darwish, O. S., Rogers, H. J. (2019). Impact of salicylic acid, abscisic acid, 1 and methyl jasmonate on postharvest quality and bioactive compounds of cultivated strawberry fruit. Journal of Berry Research, 9(1), 333–348. https://doi.org/10.3233/JBR-180349
23. Altemimi, A. B., Al-Hilphy, A. R., Abedelmaksoud, T. G., Aboud, S. A., Badwaik, L. S., Lakshmanan, G. (2021). Infrared Radiation Favorably Influences the Quality Characteristics of Key Lime Juice. Applied Sciences, 11(6), Article 2842. https://doi.org/10.3390/app11062842
24. Elsayed, N., El-Din, H.S., Altemimi, A.B., Ahmed, H.Y., Pratap-Singh, A., Abedelmaksoud, T.G. (2021). In Vitro Antimicrobial, Antioxidant and Anticancer Activities of Egyptian Citrus Beebread. Molecules, 26(9), p.2433.
25. Awad, A. H. R., Parmar, A., Ali, M. R., El-Mogy, M. M., Abdelgawad, K. F. (2021). Extending the Shelf-Life of Fresh-Cut Green Bean Pods by Ethanol, Ascorbic Acid, and Essential Oils. Foods, 10, Article 1103. https://doi.org/10.3390/foods10051103
26. Ali, M. R., EL Said, R. M. (2020). Assessment of the potential of arabic gum as an antimicrobial and antioxidant agent in developing vegan “egg-free” mayonnaise. Journal of Food Safety, 40(2), Article e12771. https://doi.org/10.1111/jfs.12771
27. Giampieri, F., Tulipani, S., Alvarez-Suarez, J. M., Quiles, J. L., Mezzetti, B., Battino, M. (2012). The strawberry: Composition, nutritional quality, and impact on human health. Nutrition, 28(1), 9–19. https://doi.org/10.1016/j.nut.2011.08.009
28. Singh, J. P., Kaur, A., Shevkani, K., Singh, N. (2016). Composition, bioactive compounds and antioxidant activity of common Indian fruits and vegetables. Journal of Food Science and Technology, 53(11), 4056–4066. https://doi.org/10.1007/s13197–016–2412–8
29. Vasconcellos, J., Conte-Junior, C., Silva, D., Pierucci, A. P., Paschoalin, V., Alvares, T. S. (2016). Comparison of total antioxidant potential, and total phenolic, nitrate, sugar, and organic acid contents in beetroot juice, chips, powder, and cooked beetroot. Food Science and Biotechnology, 25(1), 79–84. https://doi.org/10.1007/s10068–016–0011–0
30. Jackman, R. L., Smith, J. L. (1996). Anthocyanins and betalains. Chapter in a book: Natural food colorants. Blackie Academic and Professional, London, 244–309.
31. Güneşer, O. (2016). Pigment and color stability of beetroot betalains in cow milk during thermal treatment. Food Chemistry, 196, 220–227. https://doi.org/10.1016/j.foodchem.2015.09.033
32. Rababah, T., Over, K., Hettiarachchy, N. S., Horax, R., Eswaranandam, S., Davis, B. et al. (2010). Infusion of plant extracts during processing to preserve quality attributes of irradiated chicken breasts over 9 months storage at –20 C. Journal of Food Processing and Preservation, 34(SUPPL. 1), 287–307. https://doi.org/10.1111/j.1745–4549.2009.00381.x
33. Szczesniak, A. S. (2002). Texture is a sensory property. Food Quality and Preference, 13(4), 215–225. https://doi.org/10.1016/S0950–3293(01)00039–8
34. Figiel, A., Tajner-Czopek, A. (2006). The effect of candy moisture content on texture. Journal of Food Service, 17, 189–195. https://doi.org/10.1111/j.1745–4506.2006.00037.x
35. Figueroa, L. E., Genovese, D. B. (2018). Pectin gels enriched with dietary fibre for the development of healthy confectionery jams. Food Technology and Biotechnology, 56(3), 441–453. https://doi.org/10.17113/ftb.56.03.18.5641
36. Stintzing, F., Carle, R. (2008). Betalains in food: Occurrence, stability, and postharvest modification. Chapter in a book: Food Colorants-Chemical and Functional Properties. CRC Press: Boca Raton, FL, USA.
37. Brown, A. (2011). Understanding Food: principles and preparation. Chapter in a book: Soups, salads and gelatins. PP.327–344. University of Hawaii at Manoa. Wadsworth, Cengage Learning. Inc. United States. USA.
Review
For citations:
Ali M.R., Mohamed R.M., Abedelmaksoud T.G. Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds. Food systems. 2021;4(2):82-88. (In Russ.) https://doi.org/10.21323/2618-9771-2021-4-1-82-88
Views: 5089
Email this article 