Revalorisation of Sage (Salvia lavandulifolia Vahl) By-Product Extracts as a Source of Polyphenol Antioxidants for Novel Jelly Candies

Abstract

Sage (Salvia lavandulifolia Vahl) aqueous extracts (SE) obtained from distillation by-products were assessed as antioxidants for nutritionally enhanced jelly candies. Two experimental SEs with a different content of phenolic acids and flavonoids were tested: (i) SE38 (37.6 mg/g) and (ii) SE70 (69.8 mg/g), with salvianic and rosmarinic acids as main polyphenols, respectively. Flavour alteration, stability of sage polyphenols, physical quality traits and antioxidant capacity (AC) were studied in strawberry candies formulated without sugars and enriched with SEs at 0.25, 0.50 and 0.75 g/kg. Despite their different quantitative composition, SE38 and SE70 provided similar antioxidant properties, which were dose dependent. Salvianic and rosmarinic acids were stable without degrading to candy processing (up to 80 °C), keeping their antioxidant potential. There were no relevant differences in flavour or physical traits (pH, °Brix and CIELab colour) between untreated and SE-enriched strawberry candies. The addition of 0.75 g SE/kg resulted in relevant increases of candy AC: (i) from 30 to 38 mg GAE/100 g (total phenolics); (ii) from 10 to 17 mg TE/100 g (DPPH• radical scavenging assay); (iii) from 5 to 13 mg TE/100 g (ABTS·+ radical scavenging assay); (iv) from 84 to 163 µmol Fe2+/100 g (FRAP capacity) and (v) from to 75 to 83% (inhibition of deoxyribose damage). Sage distillation by-products can be revalorised as a source of natural antioxidants to produce healthier candies.

Formulation of functional gummy candies containing natural antioxidants and stevia

“… Source of phenolic compounds Results Ref. Sage ( salvia lavandulifolia vahl) by-product extracts into novel jelly candies Addition of 0.75 g of sage extract results in a TPC of 30–38 mg GAE/100 g [ 12 ] Red onion peel extract into gummy candies Addition of 50 g of red onion extract resulted in a DPPH radical scavenging activity of 29.75 %. [ 10 ] Encapsulated Melodorum fruticosum Lour.…”

“…Charoen et al (2015) reported that Psidium guajava leaf extract can be used as an antioxidant supplement in gummy jellies [ 11 ]. Various studies have examined the potential inclusion of phenolic compounds from sage [ 12 ], ginger [ 13 ], bougainvillea [ 14 ], and rosemary [ 15 ] as antioxidants or nutraceutical ingredients in gummy candies.…”

A Novel Approach to Serving Plant-Based Confectionery—The Employment of Spray Drying in the Production of Carboxymethyl Cellulose-Based Delivery Systems Enriched with Teucrium montanum L. Extract

“…One potential drawback of food fortification with BC, especially polyphenols, is the actual amount that could be incorporated in the final product to achieve notable bioactive enrichment while relatively preserving the desirable texture and sensory attributes of the food product. To this end, many studies successfully implemented various bioactive sources in form of liquor extract or encapsulated delivery systems into gummy or jelly candies, such as sage byproduct extract [91], rosemary extract [92], hibiscus extract-based microcapsules [93], and double drum-dried Lamduan extract [94], resulting in the food model enrichment with 30-38 mg GAE 100 g −1 (TPC), 197-411 µg GAE g −1 (TPC), 1.99 mg From Table 6, it can be seen that approximately 8-16 mg of the total analyzed BC content, including echinacoside, teupoliuoside, stachysoside A, poliumoside, verbascoside, theobromine, and caffeine, can be introduced per one serving (6 g). Regarding PGs, these compounds accounted for approximately 58% of total BC content.…”

Development of an Antioxidant-Rich Sugar-Free Plantain Candy and Assessment of Its Shelf Life in a Flexible Laminate

“…Some researchers have also explored preparing them using starch or sugar substitutes such as inulin ( 16 ). The use of natural antioxidants such as rosemary extract with stevia ( 17 ) together with fructan fibre (chicory inulin and fructooligosaccharides), green propolis extract with fructan ( 18 ) and sage extract with inulin-gelatine-fructooligosaccharides ( 19 ) has also received recognition. However, there is a dearth of information on the production of hard and semi-hard candies.…”