Improvement of vitamin C stability in vitamin gummies by encapsulation in casein gel

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

“…In a preliminary trial, propolis resinous off-flavour was correctly identified by a trained panel when they assessed different working water solutions prepared with citric acid, sweeteners, strawberry flavour, and 0.02% PEE w/w (see the detailed methodology in a previous study) [3]. Thus, flavour alteration was identified as a possible sensory risk for using PEE in jelly candies.…”

“…This strategy can be complemented using natural antioxidants. Vitamin C is often used in candy products, including jelly candies, although ascorbic acid is prone to degradation during cooking and further storage [3]. In the last years, several phenolic ingredients, including fruit derivatives, such as raspberry and orange powder [4], pomegranate juice and apple puree [5], açai concentrate [6], soursop fruit [7], and strawberry guava pulp [8], as well as plant extracts, such as menthe and camomile [9], white tea [10], lycium and hovenia [11], ginger [12], kecombrang flower [13], soursop leaves [7], and guajava leaf [14], have been tested for developing functional jelly candies.…”

Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

“…The hue angle ( ), chroma ( , and total color difference were calculated based on Eqs. ( 4 – 6 ) 36 , where Δa*, Δb*, and ΔL* are redness, yellowness intensity are the luminosity difference from the films without bacteria, respectively. At least three measurements were made.…”

Properties of micro and nano casein capsules used to protect the active components: A review

“…Nogueira [28] used raw skimmed milk microfiltrated with a membrane pore size of 0.1 mm of pore size to obtain casein micelles, and a casein micelle suspension (4.0% w/w) was cross-linked with transglutaminase at pH 7 and mixed with phenolic extract and then dried by spray drying to obtain capsules of 3 to 25 μm of particle size; these capsules showed a significant reduction in the antioxidant activity of the phenolic compounds extracted from jaboticaba (Plinia jaboticaba). Yan [27] used commercial casein suspended (10% w/w) and mixed dropwise with vitamin C. Then, the rennet solution homogenized with oil was added and the casein was emulsified at 6000 rpm, and later centrifuged to remove the oil; and the aqueous phase was dried using maltodextrin and Pluronic©. Vitamin C was loaded in 28.7%, and the casein micelles in aqueous solution were within the size range of 4 to 25 μm with an average of 14.8 μm, and the dried capsules ranged from 4 to 8 μm with an average of 5.8 μm.…”

“…[2,3] Since 2014, casein has been proposed as a raw material for the formation of micro and nano capsules because of its high affinity for hydrophobic substances and is Generally Recognized as Safe (GRAS) substance [4] .Casein has been used to encapsulate different substances in the food industry. Examples of lipophilic organic substances include: omega-3 fatty acids, [5] β-carotene, [1,6,7] fish oil, [8] curcumin, [9][10][11][12] vitamin A, vitamin D, [13,14] , vanillin, [15] eugenol, [16] triclosan, [17] thymol, [18] celecoxib, [19] emodin, [20] sunflower oil, [21] resveratrol, [22,23] hydroxycamptothecin, [24] quercetin, [9] blueberry anthocyanins, [2] naringenin, [25] isoflavone, [25] rutin [4] and linoleic acid [26] ; and hydrophilic organic substances such as: vitamin C [27] and phenolic compounds . [28] On the other hand, nanoparticles of inorganic substances have been encapsulated using caseins, such as iron oxide, [29] calcium carbonate, [30] zinc oxide, [31] silver, gold and copper(II) oxide .…”