Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Moura, Sílvia Cristina Sobottka Rolim de; Berling, Carolina L.; Garcia, Aline O.; Queiroz, Marise Bonifácio; Alvim, Izabela Dutra; Hubinger, Míriam Dupas

doi:10.1016/j.foodres.2018.12.010

Cited by 86 publications

(53 citation statements)

References 36 publications

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“…Confectionery products are part of an extensive market consisting of a heterogeneous group of consumers, from children to elderly (de Moura, Berling et al, 2019). According to Martínez, (2012) more than 50% of European adults regularly ingest candies and gum, while the most accepted in general, are gummies, jellies or soft candies.…”

Section: Introductionmentioning

confidence: 99%

“…There are very interesting researches developed on candies and gummies focusing in the replacement of sugars by sweetener (Jiamjariyatam, 2018;Periche et al, 2016); and in the addition of bioactive compounds (de Moura et al, 2019, Otálora et al, 2019. However, nowadays there are no researches where the food matrix of the candy consists on a vegetable (healthy and with all the benefits and properties that a natural matrix can provide).…”

Section: Introductionmentioning

confidence: 99%

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Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

Sosa

Vergara

Traffano-Schiffo

et al. 2020

RTyC

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ResumenEl presente estudio trata sobre el desarrollo de una confitura (caramelo) tecno-funcional, en base a materias primas autóctonas de la región Chaqueña. A fin de analizar su vida útil, se determinaron las isotermas de sorción a 4, 20 y 30 ºC. Se aplicaron numerosos modelos matemáticos para ajustar el comportamiento de sorción, siendo el modelo de Peleg el que más se ajustó a los datos experimentales. Los resultados obtenidos en el presente estudio, abren una oportunidad para futuros trabajos en los que el alimento desarrollado pueda ser utilizado como portador de compuestos funcionales como fibras, proteínas, compuestos bioactivos y colorantes naturales, entre otros.Palabras clave: Confitura, Compuestos funcionales, Isoterma de sorción, Modelo de Peleg, GAB. AbstractThe present study is about the development of a healthy confectionery (soft candy) based on native raw materials from Chaco Province. In order to analyze its shelf life, the sorption isotherms were determined at 4, 20 and 30 °C. Several mathematical models were applied to adjust the sorption behavior with Peleg's model being the one that best fit the experimental data. The results obtained in this study open an opportunity for future work in which the food developed can be used as a carrier of functional compounds such as fibers, proteins, bioactive compounds and natural dyes, among others.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

Sosa

Vergara

Traffano-Schiffo

et al. 2020

RTyC

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“…O hibisco (Hibiscus sabdariffa L.), planta tropical pertencente à família Malvaceae, é utilizado como potente agente fitoquímico devido a sua composição. A parte da planta mais utilizada pela indústria alimentícia são os cálices (PIMENTEL-MORAL et al, 2018;MOURA et al, 2018).…”

Section: Introductionunclassified

“…Roselle hibiscus (Hibiscus sabdariffa L.), a tropical plant of the family Malvaceae, is widely used as a potent phytochemical agent. In the food industry the calyx (sepels) is the most commonly used part (PIMENTEL-MORAL et al, 2018;MOURA et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

“…Dried hibiscus calyxes are used worldwide in the production of beverages (herbal tea), jellies, jams, sauces, "chutneys", wines, preserves and are a natural source of food coloring due to the presence of high concentrations of anthocyanins. Calyx composition includes carbohydrates (9-10%), fibers (2%), proteins (1-2%), polyphenols (600-700 mg EAG per 100 g), anthocyanins and flavonoids (190-200 mg per 100 g) in the presence of ascorbic acid (45-55 mg per 100 g) (SILVA; WIEST; CARVALHO, 2016; RIAZ; CHOPRA, 2018;MOURA et al, 2018).…”

Section: Introductionmentioning

confidence: 99%

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Production and characterization of mixed pineapple and hibiscus jam

Silva

Moura

Figueirêdo

et al. 2019

AGRO@MBIENTE ON-LINE

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Pineapple is a food rich in vitamins, antioxidants and bromelain, but because it has high water content it becomes a highly perishable fruit. Hibiscus is a plant with flowers rich in phytochemicals that can be used as an ingredient to add value to processed products. The objective of this work was to prepare mixed jams using pineapple with hibiscus extract at different concentrations and to characterize the physicochemical properties of the jams produced. Experimental design was completely randomized with four replicates. The treatments consisted of three concentration levels of hibiscus extract (5, 10 and 15%) in pineapple jelly (50:50). Analyzed physical-chemical characteristics were: water content, water activity, ash, lipids, total sugars, reducing and non-reducing sugars, vitamin C, total titratable acidity, pH and total soluble solids. It was found that increasing concentrations of hibiscus in the formulations significantly influenced resulting jam composition. Increasing hibiscus concentration reduced the total sugars content and increased ascorbic acid content, acidity, total soluble solids and ash, as well as total anthocyanins and flavonoids contents. Among the jams produced, the formulation with 15% hibiscus was distinguished by its high content of ascorbic acid, flavonoids and anthocyanins. The addition of hibiscus to pineapple jelly improves the nutritional and functional value of the resulting jams, so it can be considered a high potential ingredient for this type of product.

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Influence of composition on the internal diffusion mechanism of pectin–starch gel beads

Silveira

Almeida

Andreola

et al. 2022

J of Applied Polymer Sci

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Pectin is a hydrocolloid commonly used as a wall material for encapsulation, meantime using a filler such as starch can improve the retention in the matrix and control the release in specific places. Formulations of pectin and starch were evaluated for bead production by ionic gelation technique using dripping and jet cutter methods. In addition, beads were dried in a fluidized bed and rotating drum at 50°C. The mean diameter, mechanical strength, yield, moisture content, the morphology of wet and dry beads, and rehydration behavior were evaluated. Furthermore, the pomegranate extract (PE) encapsulation efficiency and release in water were measured. The beads with 2.85% solids content of which 70% are pectin and 30%, waxy corn starch proved to be technologically viable and were satisfactorily dried in a fluidized bed, while on a rotating drum, drying was not efficient. Compared with pure pectin, the pectin–starch beads showed a spherical shape, smoother and more homogeneous with greater mechanical strength and greater water absorption capacity after drying in a fluidized bed. The conventional encapsulation of PE added to biopolymer solutions showed low efficiency (4.7%–43.7%) and the release velocity was higher for drip beads (~70%).

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Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy

Cited by 86 publications

References 36 publications

Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

Sweet Potato Gummy Sorption Isotherm: Product Development and Stability Analysis

Production and characterization of mixed pineapple and hibiscus jam

Influence of composition on the internal diffusion mechanism of pectin–starch gel beads

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