Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

Abstract

The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this study, combinations based on AJ, prepared from fresh and frozen apples, apple cider (C) samples (No.1, No.2, No.3, and No.4), and apple vinegar (V) were used. First, the most appropriate combination was selected by evaluating overall acceptability (OA) and emotions induced for consumers (EIC). In addition, the volatile compound (VC) profile, and physicochemical and antimicrobial characteristics of the developed combinations were analyzed. For AJ fermentation, lactic acid bacteria (LAB) strains possessing antimicrobial properties (LUHS122—L. plantarum and LUHS210—L. casei) were used. AJ prepared from frozen apples had 11.1% higher OA and 45.9%, 50.4%, and 33.3% higher fructose, glucose, and saccharose concentrations, respectively. All the tested C samples inhibited Bacillus subtilis and had an average OA of 6.6 points. Very strong positive correlations were found between AJ and C OA and the emotion ‘happy’; comparing lactofermented AJ, the highest OA was obtained for AJ fermented for 48 h with LUHS122, and a moderate positive correlation was found between AJ OA and the emotion ‘happy’ (r = 0.7617). This sample also showed the highest viable LAB count (7.59 log10 CFU mL−1) and the broadest spectrum of pathogen inhibition (inhibited 6 out of 10 tested pathogens). Further, acetic, alcoholic, and lactofermented AJ product combinations were tested. For the preparation of NCC, the combination consisting of 50 mL of AJ fermented with LUHS122 for 48 h + 50 mL C-No.3 + 2 mL V was selected because it showed the highest OA, induced a high intensity of the emotion ‘happy’ for the judges, and inhibited 8 out of 10 tested pathogens. Finally, the OA of the prepared NCC was, on average, 9.03 points. The combination of acetic, alcoholic, and lactofermented AJ products leads to the formation of a specific VC profile and increases the OA and antimicrobial activity of the products which could be successfully applied in the food and nutraceutical industries.

Effects of Marinades Prepared from Food Industry By-Products on Quality and Biosafety Parameters of Lamb Meat

“…For instance, LAB can excrete or produce bioactive compounds, such as bacteriocins, organic acids, and hydrogen peroxide, which inhibit the growth of other bacteria, yeast, and moulds [ 125 , 126 , 127 ]. Furthermore, plant ingredients, such as blackcurrants [ 32 , 36 , 46 ], apples [ 32 , 49 , 128 ], raspberries [ 36 , 37 ], rowanberries [ 32 , 129 ], and cranberries [ 130 , 131 ], also exert inhibitory effects on undesirable bacteria growth. Our findings agreed with those of Klupsaite et al [ 19 ], who found that treating LM with lactobacilli in combination with other plant-based ingredients (i.e., Thymus vulgaris essential oil) can improve the safety parameters of the meat.…”

HS–SPME–GC–MS profiling and sensory analyses of juices from red-fleshed ‘Weirouge’ apples made with innovative and conventional dejuicing systems

“…Kavvadias et al [61] have reported additional dioxanes in apple wine, presumably deriving from the reaction of aldehydes other than acetaldehyde with the aforementioned 1,3diols such as propanal, butanal, 2-methylpropanal, hexanal, 3-methylbutanal, and 2-methylbutanal as well as the ketones acetone and 2-butanone. In particular, cyclic 1,3-dioxanes have been reported to contribute to cider aroma [10,65]. The conversion of unpleasant aldehydes and ketones into dioxanes may have a positive impact on aroma, as the dioxanes exert a weak but pleasant "green note" flavor [61].…”

Functional Foods and Their Implications for Health Promotion

“…Like cider, the brewing of beer is an ancient process dating as far back as 8000 years. However, it is only technological advancements over the past 150 years or so that brings us to a modernized practice of several methods of brewing we are now familiar with (Bamforth, 2002), resulting in many unique types of beer such as ale, stout, and lager, which are the most popular and common types of beer brewed worldwide. The ingredients in beer are often altered to produce unique properties and characteristics in specific types (Nogueira et al, 2017).…”

“…2004;Tolstrup & Grønbaek, 2007). Other beneficial health properties can be attributed to the hop and cereal-related compounds that are free of sugar, cholesterol, or fat, the inclusion of phenolic compounds with strong antioxidant and anti-inflammatory properties, soluble fiber, magnesium, and other micronutrients (Bamforth, 2002).…”

“…However, generally and at an industrial level apple cider vinegar is produced by a two-step fermentation process, whereby the first step is usually an oxygenated fermentation to produce ethanol, and a second fermentation driven by Acetobacter converts the ethanol to acetic acid, which is then allowed to mature in barrels for up to several months (Joshi & Sharma, 2009). The resulting apple cider vinegar can be consumed, or it can be used to produce novel products such as functional foods, beverages, supplements, and nutraceuticals (Bartkiene et al, 2021).…”