Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization.

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED Food Chemistry: X Pub Date : 2024-11-26 eCollection Date: 2024-12-30 DOI:10.1016/j.fochx.2024.102044

Su-Bin Lim, Jeongho Lee, Yoon-Hee Yang, Hyerim Son, Hah Young Yoo, Jung-Ah Han

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Abstract

This study aimed to develop a novel functional jelly by incorporating dieckol-rich extracts from Eisenia bicyclis (EB). In the extraction process, a high dieckol yield (16.5 mg/g biomass) was achieved by response surface optimization (optimum conditions: 55.3 % prethanol A, 70.9 °C, and 87.3 min). Dieckol jellies (DJs) were produced by adding various amounts of the extract with 25, 50, 75, and 100 % of 9.954 mg (recommended daily intake). The antioxidant activity of DJ increased from 0.02 to 0.4 mg ascorbic acid equivalent/mL with increasing dieckol content, and the texture analysis showed increased hardness, adhesiveness, and chewiness in DJs with over 75 % dieckol. The sensory testing indicated that DJ 25 had a superior overall preference, comparable to DJ 0 and higher than DJ 50 - 100. This study confirmed that EB is a high-potential source of dieckol, and the developed DJ is expected to have high potential as a novel functional food.

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一种富含二酚的新型功能性果冻的研制：理化、抗氧化和感官表征。

本研究旨在利用自行车爱森ia （Eisenia bicyclis， EB）富含二酚的提取物，开发一种新型功能性果冻。在提取过程中，通过响应面优化（最佳条件：55.3%预乙醇a， 70.9°C, 87.3 min），获得了较高的二烯二酚产率（16.5 mg/g生物质）。将9.954 mg（推荐日摄入量）的25%、50%、75%和100%分别加入不同量的提取物，制成Dieckol水母（dj）。随着二酚含量的增加，DJ的抗氧化活性从0.02 mg抗坏血酸当量/mL增加到0.4 mg抗坏血酸当量/mL，质地分析表明，当二酚含量超过75%时，DJ的硬度、黏附性和咀嚼性都有所增加。感官测试表明，DJ 25的总体偏好优于DJ 0，高于DJ 50 ~ 100。本研究证实了EB是一种高潜力的二氯乙烯来源，开发的DJ有望成为一种新型功能食品。

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.