Quality characteristics and antioxidant activities of jelly containing honeyberry powder

Abstract

Honeyberry jelly was prepared by adding different amounts of honeyberry powder (0, 3, 6, and 9 g) to 15 g gelatin, 30 g sugar, 40 g oligosaccharide, and 400 mL of water. The quality characteristics, total polyphenol content, and antioxidant activities of the resulting jelly were investigated. The pH value of the jelly decreased with increasing honeyberry powder content. The sweetness of the groups containing honeyberry powder was higher than that of the control group. The L value of the jelly decreased, while the a value increased with increasing honeyberry powder content. Texture analysis showed that the incorporation of honeyberry powder into the jelly decreased its hardness, chewiness, and brittleness. The total polyphenol content of the control group was 5.02 mg GAE/100 g and honeyberry powder added groups ranged from 9.26 to 33.93 mg GAE/100 g, with the value increasing proportionally to the honeyberry powder content. The antioxidant activity of the jelly measured by DPPH radical scavenging activity and ABTS radical scavenging activity, and reducing power was found to increase with increasing honeyberry powder concentration. In a consumer acceptance test, no significant differences were observed between the smell, taste, texture and overall acceptability of the control group and the honeyberry powder containing groups. In conclusion, it is suggested that honeyberry powder may be a useful ingredient for improving antioxidant activity of jelly without affecting its sensory potential.

Breeding trends on blue honeysuckle (Lonicera caerulea L.)

“…The blue honeysuckle belongs to Caprifoliaceae family and Lonicera L. genus and is distributed in Russia, China, Japan, Canada, America, Poland and other countries, but the development and research began in Russia in the 1950s (Gerbrandt, Bors, & Chibbar, 2018). Berries of blue honeysuckle can be eaten as a kind of fresh fruit or processed, and the berries of blue honeysuckle contain a variety of anthocyanins, vitamins and a variety of bioactive compounds with high antioxidant activity (Guo et al, 2023; Kumar et al, 2021; Lee & Chung, 2020; Xie et al, 2021). The processed blue honeysuckle products are fruit juice, jam, fruit wine, fruit powder, dried fruit, etc (Chong, 2021; Chong & Brooks, 2021; Grobelna et al, 2019; Ma et al, 2022; Martinez et al, 2021; Oszmiański et al, 2016) (Figure 1).…”

“…blue honeysuckle can be eaten as a kind of fresh fruit or processed, and the berries of blue honeysuckle contain a variety of anthocyanins, vitamins and a variety of bioactive compounds with high antioxidant activity (Guo et al, 2023;Kumar et al, 2021;Lee & Chung, 2020;Xie et al, 2021). The processed blue honeysuckle products are fruit juice, jam, fruit wine, fruit powder, dried fruit, etc (Chong, 2021;Grobelna et al, 2019;Ma et al, 2022;Martinez et al, 2021;Oszmiański et al, 2016) (Figure 1).…”

Quality Characteristics of Immature Citrus unshiu Juice Jelly

“…. 젤리 제조 시 첨가 되는 원료의 종류도 다양해져 유자 (Kim, 1999), 오디 (Moon 등, 2012), 키위 (Oh 등, 2013), 포도 (Choi 등, 2007), 감귤 (Jeong과 Kim, 2008) Chung, 2020), 녹차 (Guon 등, 2020), 크랜베리 (Lee와 Ji, 2015), 마 늘 (Jung 등, 2009), 복분자 (Yu 등, 2008) (Lee, 2016;Son 등, 2005 (Jeong 등, 2008 (Choi, 2019 (Yi 등, 2014;Kim, 2009;Kim과 Lim, 2020 (Chung 등, 2000;Choi, 2019 (Park 등, 2020;Choi 등, 2019a;Amore Pacific, 2018…”