2021
DOI: 10.3390/foods10112586
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Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Abstract: Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% w/w) of PEE were tested in jelly candies alternatively made with two carbohydrate bases (sugars or fructans) and three fruity dyes and flavours (menthe, orange, or strawberry). Propolis polyphenol content (identifi… Show more

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Cited by 13 publications
(7 citation statements)
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“…Cedeño-Pinos et al [152] tested the protective effects of PEE on jelly candies. The chemical analysis revealed that the addition of PEE increased the average values of Azinobis-3-ethylbenzothiazoline-6-sulfonic in candies made with sugar or fructans (Table 3).…”
Section: Other Applications Of Propolismentioning
confidence: 99%
“…Cedeño-Pinos et al [152] tested the protective effects of PEE on jelly candies. The chemical analysis revealed that the addition of PEE increased the average values of Azinobis-3-ethylbenzothiazoline-6-sulfonic in candies made with sugar or fructans (Table 3).…”
Section: Other Applications Of Propolismentioning
confidence: 99%
“…According to a recent study, this objective was met using gelatin, low calorie polyols as a sugar replacement, propolis extract, and orange and raspberry juices. Even though, the hardness value of the orange juice candy and raspberry candy were higher than the control sample, consumer acceptance were better than the control samples in the sensory evaluation [63].…”
Section: ) Recent Approachesmentioning
confidence: 80%
“…Gelatin based gummies are formulated by using alternative ingredients such as low-calorie sugar substitutes or bioactive extracts such as red beet extract, red pitaya fruit or propolis puree in order to decrease the caloric value of the candies or enhance nutritional values [14], [61], [63]. According to a recent study, this objective was met using gelatin, low calorie polyols as a sugar replacement, propolis extract, and orange and raspberry juices.…”
Section: ) Recent Approachesmentioning
confidence: 99%
“…Although the color changes of the samples were found to be statistically insignificant, it was important that the WL30 (ΔE: 1.58) was quite stable in comparison with the control group (ΔE: 4. 19). The addition of WL resulted in an increase in the total phenolic content of the jellies, leading to an improvement in the nutritional, functional, and organoleptic properties of jellies.…”
Section: Characterization Of Jellies Physicochemical and Functional P...mentioning
confidence: 99%
“…Gelatin can form very thermally stable and mechanically strong gel networks in the presence of phenolic acids and flavonoids of plant origin such as caffeic acid, chlorogenic acid, ferulic acid, and rutin via covalent bonding 18 . The functional qualities of jelly with the addition of ingredients such as raspberry and orange powder, 4 ethanolic dry extract of green propolis, 19 and aronia extract 20 have been evaluated. Natural colorants such as Spirulina platensis , red pitaya powder, and purple carrots have been employed in the production of food products such as jelly, candy, ice cream, and fruit juice 21 .…”
Section: Introductionmentioning
confidence: 99%