A byproduct of uvaia (Eugenia pyriformis) processing as a natural source for coloring sugar hard‐panning confections

Abstract

Due to the increased demand for healthier confectionery products and the great importance of finding environmentally appropriate destinations for fruit processing byproducts, this study evaluated the performance of a Brazilian fruit (uvaia, Eugenia pyriformis) byproduct in coloring sugar hard‐panning confections compared to synthetic caramel color and a natural fruit/plant‐based concentrate. The obtained products were characterized according to their sensory acceptance, instrumental texture and color, water activity, moisture content, glass transition temperature, and sorption isotherm. A strong influence of the coloring agents was observed on the coatings' physical and chemical parameters. Comparatively, the uvaia byproduct induced a significant increase in the hardness and glass transition temperature of the confection, which may result in better stability concerning the maintenance of crunchiness. A sensory preference for naturally colored confections compared to a synthetically colored confection was observed. The uvaia byproduct presents technological potential as a sustainable coloring agent with low cost for confections. Practical applications Panned products account for a considerable portion of the total confectionery volume consumed worldwide. The inclusion of fruit processing byproducts in panned confections, specifically for the uvaia byproduct, is presented as a viable alternative for the natural coloring of a confectionery using a sustainable and low‐cost ingredient. The methodology developed in this study has the potential to replace the conventional coloring additive for hard sugar‐panned confectionery products, and it may be applicable in several types of confectionery products. The use of fruit byproducts with ability to impact color to the coating of panned confections may allow the removal of synthetic color additives, reducing the consumption of artificially colored products, and the occurrence of adverse reactions in consumer health.

Technological Applications of Natural Colorants in Food Systems: A Review

“…Most water-soluble pigments can be used in these confections, but as the panning syrup is prepared at temperatures higher than 80 °C to prevent recrystallization of sugar, the tested pigments require to preserve most of its properties at these working conditions [ 104 ]. Avelar et al [ 105 ] explored the possibility of using by-products from Uvaia ( Eugenia pyriformis ), a native fruit from southeastern Brazil, as a low-cost coloring agent in hard panning confections. Coated confections exhibited the lowest a w and luminosity, but the highest a*, b*, and hardness than fruit-based concentrate- and artificial colorant-added candies.…”

Gummy candies produced with acid‐thinned cassava starch: Physical and sensory evaluation

“…The adsorption curves of gummy candies are like type III isotherms obtained byAvelar et al (2019) for hard sugar-panned confections made with fruit/vegetable-based concentrate and uvaia (Eugenia pyriformis) byproduct. Witczak et al (2016) also obtained type III isotherms for a candied orange peel with sucrose and/or glucose/fructose-based syrups.…”

Unlocking the potential of uvaia (Eugenia pyriformis Cambess): exploring its rich chemical composition and varied biological activities for innovations in the food industry

“…In contrast, fruit residue has fewer soluble solids (Rodrigues et al, 2021a). Among accessions, 'Rugosa Doce' and 'Doce de Patos de Minas' are the sweetest, while 'Rugosa' and 'Pêra' have lower acidity (da Silva et al, 2019).…”