Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition

IF 6.3 1区 农林科学 Q1 FOOD SCIENCE & TECHNOLOGY NPJ Science of Food Pub Date : 2024-10-25 DOI:10.1038/s41538-024-00323-5
Stanislava Gorjanović, Snežana Zlatanović, Jovanka Laličić-Petronijević, Margarita Dodevska, Darko Micić, Milica Stevanović, Ferenc Pastor
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Abstract

The functionalization of food products with agri-industial residues is of great interest. Apple and beetroot pomace flour, abundant in dietary fiber and antioxidants, were incorporated into jelly candies using agar, pectin, or gelatin. Three functional formulations were devised for each flour type at the pilot scale, resulting in jelly candies with desirable sensory properties and texture. The high content of total polyphenolics, flavonoids, betacyanins, and betaxantines was determined upon in vitro digestion. The influence of different matrices on these bioactives, crucial for exerting antioxidant activity, was evaluated using DPPH and FRAP assays on both fresh and nine-month stored jelly candies, showcasing good bioavailability and retention. Enrichment with APF and BPF also led to reduced postprandial glucose levels, glycemic index, and load determined in vivo. These findings affirm that compositionally optimized innovative formulations of jelly candies facilitate the efficient delivery of compounds with anti-obesity effect from upcycled raw materials.

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通过添加苹果和甜菜渣面粉提高果冻糖的成分和功能。
利用农用工业残留物对食品进行功能化是一个非常有意义的课题。苹果和甜菜渣面粉富含膳食纤维和抗氧化剂,使用琼脂、果胶或明胶将其加入到果冻糖中。在试验规模上,针对每种面粉类型设计了三种功能性配方,最终制成的果冻糖具有理想的感官特性和质地。体外消化测定了总多酚、类黄酮、甜菜宁和甜菜碱的高含量。在新鲜和储存 9 个月的果冻糖上,使用 DPPH 和 FRAP 试验评估了不同基质对这些生物活性物质的影响(这些生物活性物质对发挥抗氧化活性至关重要),结果表明这些生物活性物质具有良好的生物利用率和保留率。富含 APF 和 BPF 还降低了餐后血糖水平、血糖指数和体内测定的负荷。这些研究结果证实,对果冻糖的成分进行优化的创新配方有助于从可回收原料中有效输送具有抗肥胖效果的化合物。
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来源期刊
NPJ Science of Food
NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-
CiteScore
7.50
自引率
1.60%
发文量
53
期刊介绍: npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.
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