Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional properties

Abstract

Vacuum impregnation (VI) stands as an innovative technique, used to create novel food formulations by impregnating vital nutritive compounds into natural food matrices. Process variables were syrup temperature ranging from (50 to 70 °C), syrup concentration (60° to 80° Brix), and VI duration (10 to 20 min). The optimal conditions emerged at 66.81 °C for syrup temperature, 71.58° Brix for syrup concentration, and a precise 11.59 min for the VI duration. At these paramount conditions, the candy exhibited striking attributes such as 50.0% water loss, 12.23% sugar gain, chewiness of 9 N, and lightness value of 22.17. The predicted values using the developed model were validated with experimental data and indicated the adequacy of the generated model. The functional characterization of the optimized nutmeg rind candy showcased a marked reduction in myristicin content, signifying an augmented level of safety for consumption. Furthermore in-vitro anti-bacterial assay, total phenolics, flavonoids and tannin content, anti-oxidant potential, proximate composition and microstructure of the optimized candy were analysed.