Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia

Abstract

Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146) mg polyphenols per g fresh weight were assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpenes were determined in the extracts, with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased (p < 0.001) polyphenol content from 197 to 411 µg GAE/g and the antioxidant capacity from 1.77 to 4.14 μmol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols.

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

“…Data on fruity jelly candies enriched with micro quantities of phenolic extracts are scarce. In a previous trial [2], a similar strawberry F-candy was enriched (0.026%) with two rosemary dry extracts containing 7.4% or 14.6% polyphenols, with rosmarinic acid, a well-known natural preservative, as the main bioactive compound. Due to the addition of rosemary extract, the TPC increased from 19.0-19.7 to 28.3-41.1 mg GAE/100 g (49-108% relative increases), while AC increased from 1.4-1.5 to 3.0-5.1 mM TE (114-240% relative increases).…”

“…L* and hardness correlated (p < 0.001) with moisture content (R = −0.57 and R = −0.58, respectively). (2) C 28 H 32 O 5 447.2177 447.2181 0.90 0.08 3,5-Diprenyl-4-hydroxy cinnamic acid (2) Abbreviations: (1) Quantified using the calibration curve of caffeic acid, same UV spectrum. (2) Quantified using the calibration curve of p-coumaric acid, same UV spectrum [35].…”

“…); therefore, dietetic jelly candies made with healthier ingredients are being developed to satisfy this demand. Among the possible strategies, the use of fructan fibres (inulin and fructooligosaccharides, FOS) combined with natural sweeteners (polyalcohols and Stevia rebaudiana) has been shown to have good properties for producing less-caloric jelly candies [1,2]. This strategy can be complemented using natural antioxidants.…”

“…), which limits their possible use in widely consumed products. A previous study [2] evidenced the good chances of using micro quantities (up to 0.026% w/w) of rosemary extract, a product with an intense off-flavour, as an antioxidant in fruity jelly candies, without any sensory detriment and with a good retention of polyphenols. Thus, other phenolic extracts might also be used to obtain more stable and healthier candies.…”

Plant Antioxidants for Food Safety and Quality: Exploring New Trends of Research

“…Supplementation of antioxidants can be performed in various foods, not only to promote its oxidative stability, but also to obtain healthier and functional foods. Indeed, the study of Cedeño-Pinos and colleagues [ 16 ] focused on the supplementation of jelly candies made with fructan fibers and stevia with rosemary extract. The addition of the aqueous extracts derived from rosemary distillation increased the polyphenol content and the antioxidant capacity.…”