Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols

Suna, Senem; Kalkan, Selena; Dinç, Merve; Çopur, Ömer Utku

doi:10.1007/s11694-022-01676-9

Cited by 6 publications

(4 citation statements)

References 36 publications

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“…At this point, the knowledge that carotenoids and phenolics with antioxidant and antimicrobial properties in stevia act as natural substances supporting the antioxidant capacity of the food to which it is added supports our results (Shivanna et al, 2013;Suna et al, 2023). Similar to our results, Kaya et al (2019) reported a decrease in the antioxidant capacity of hawthorn marmalades determined by ABTS compared to pulp.…”

Section: Resultssupporting

confidence: 92%

“…The TPC of SP-added marmalades washigher than S-added marmalades and control (Figure 1). Similar to our study, studies have reported that the addition of stevia to various marmalades increases TPC (Kaya et al, 2019;Suna et al, 2023). Contrary to our results, Kamiloglu et al (2015) stated that the use of sweeteners instead of sugar in jams and marmalades, in general, did not cause a significant difference in total phenolic content.…”

Section: Resultssupporting

confidence: 79%

“…Upon examiningsweetener-added marmalades, it was seen that SP-added marmalades had higher L* value than S-added marmalades. Likewise, Suna et al (2023) reported that sweetener-added persimmon marmalades had higher L* values than sugar-added marmalades. The a*, b*, and C* values of boiled pulp and marmalades were higher than the values of pressure-boiled samples.…”

Section: Resultsmentioning

confidence: 96%

“…Furthermore, according to the sweetener type, the H° value was similar in sugar and stevia prebiotic fiber sweeteneradded marmalades and significantly higher than the control (p<0.05). Likewise, Suna et al (2023) reported that the addition of sweetener in persimmon marmaladesincreased hue values.…”

Section: Resultsmentioning

confidence: 96%

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The Effect of Different Cooking Methods and Addition of Different Sweeteners on the Physicochemical and Antioxidant Properties of Aronia Marmalade

Şengül,

Karakütük,

Aksoy

et al. 2023

Turkish JAF Sci.Tech.

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The present study examined the physicochemical properties, antioxidant activity (DPPH, ABTS, and FRAP), and sensory properties of aronia marmalades prepared with different cooking methods (CM) (boiled (B) and pressure-boiled (PB)) by adding sugar (S) and stevia prebiotic fiber sweetener (SP). Ash, reducing sugar, sucrose, viscosity, L*, a*, b*, C*, and H° values, and total sugar content of aronia pulp and marmalades differed significantly by cooking method and sweetener type (ST). Hydroxymethylfurfural could not be detected in aronia pulp and marmalades. Concerning CM, TPC (total phenolic content) and TMA (total monomeric anthocyanin) values were found to be significantly higher in PB cooking than in the B cooking method. On the other hand, TFC (total flavanoid content) was statistically higher in boiled marmalades. According to CM, the DPPH antioxidant activity of marmalades was significantly higher in B marmalades. The TPC, TMA, TFC, and antioxidant properties of marmalades differed sigficantly by ST. The TPC of marmalades prepared with SP addition was higher than that of S-added marmalades and control. According to ST, whereas the antioxidant activities (DPPH, ABTS, and FRAP) of S and SP-added marmalades were lower compared to the control, the antioxidant activities determined by DPPH and ABTS among S and SP-added marmalades were higher in SP-added marmalades. The panelists gave the highest scores to BSC (boiled S-added marmalade). Considering the overall acceptance scores, the second highest score was given to BST (boiled SP-added marmalade). In other words, in terms of sensory evaluation, boiled marmalades received higher overall acceptance scores, while PBST (PB SP-added marmalade) received the lowest scores. According to these results, astringency components decrease with cooking in an open vessel. Furthermore, it can be said that sugar masks this astringent taste.

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Section: Resultssupporting

confidence: 92%

Section: Resultssupporting

confidence: 79%

Section: Resultsmentioning

confidence: 96%

Section: Resultsmentioning

confidence: 96%

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The Effect of Different Cooking Methods and Addition of Different Sweeteners on the Physicochemical and Antioxidant Properties of Aronia Marmalade

Şengül,

Karakütük,

Aksoy

et al. 2023

Turkish JAF Sci.Tech.

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Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics

Koç Alibaşoğlu,

Acoğlu Çelik,

Ceylan

et al. 2024

Food Science & Nutrition

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A traditional Angelica jam has been produced from stems of Angelica sylvestris L. growing at the foot of Mount Uludag in Bursa for many years. The aim of this study was to develop new functional formulations of Angelica jam by adding carob and cinnamon extracts, and to evaluate the effect of jam processing and the extracts' addition on the sensory attributes, physicochemical and nutritional characteristics of Angelica jams as well as in vitro bioavailability of phenolics. The main physicochemical properties of the jams including total water‐soluble dry matter (Brix value), pH, invert sugar content, total dietary fiber content, and 5‐(hydroxymethyl) furfural (HMF) ranged between 71.80–72.70 °Bx, 3.65–3.91, 39.30%–49.60%, 0.70–0.90 g/100 g, and 91.00–105.50 mg/kg, respectively. The most abundant minerals were potassium (K), calcium (Ca), magnesium (Mg), phosphorus (P), and iron (Fe) within a concentration range of 80.49–388.67 mg/kg, 111.10–135.00 mg/kg, 24.00–43.28 mg/kg, 7.57–28.06 mg/kg, and 0.52–1.14 mg/kg, respectively. Sensory analysis revealed that general acceptability of Angelica jams in a 9‐point hedonic scale was above 7. The highest antioxidant capacity values of Angelica jam and its functional forms fortified with carob and cinnamon extracts were obtained as 96.68 ± 11.30 mg TE/100 g DM, 248.49 ± 17.78 mg TE/100 g DM, and 193.11 ± 16.06 mg TE/100 g DM, respectively, with the ABTS (2,2′‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid) method. It was observed that the main phenolic compound of the jams was caffeic acid. Depending on the type of extract added into the formulations, trans‐cinnamic acid and gallic acid (GA) became predominant phenolics. Total antioxidant capacity (TAC) of Angelica sylvestris stem decreased by 72%–85% with the heat treatment applied during jam processing. While total phenolic content (TPC) and total antioxidant capacity (measured by the DPPH (1,1‐diphenyl‐2‐picrylhydrazyl) method) increased as a result of intestinal digestion of the jam, it was observed that bioaccessibility of most of the phenolic compounds decreased after intestinal digestion of the jams.

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Measurement and comparison of quality characteristics, bioactivity of marmalades produced with wild Rosa and Berberis fruit species

Salık

2024

Food Measure

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Production of low calorie persimmon marmalades with stevia and maltitol: physicochemical properties and in vitro bioaccessibility of polyphenols

Cited by 6 publications

References 36 publications

The Effect of Different Cooking Methods and Addition of Different Sweeteners on the Physicochemical and Antioxidant Properties of Aronia Marmalade

The Effect of Different Cooking Methods and Addition of Different Sweeteners on the Physicochemical and Antioxidant Properties of Aronia Marmalade

Processing of Angelica (Angelica sylvestris L.) into a functional jam with addition of carob and cinnamon extracts: Evaluation of sensorial, physicochemical, and nutritional characteristics and in vitro bioaccessibility of phenolics

Measurement and comparison of quality characteristics, bioactivity of marmalades produced with wild Rosa and Berberis fruit species

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