Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products (original) (raw)
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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 s...
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This study aims to develop nutraceutical beverages containing food processing by-products in their formulation, and determine the opinion of consumers. This is done by testing whether they know that the main ingredients of the product are by-products, performing an overall acceptability test of the developed beverages, and evaluating the emotions induced by the newly developed beverages for consumers. The main ingredients used for the preparation of added-value beverages were fermented milk permeate (containing galactooligosaccharides), extruded and fermented wheat bran (WB) (containing ≥6.0 log10 CFU g−1 viable antimicrobial properties showing lactic acid bacteria (LAB) strains), and different fruit/berry by-products (FBB) (as a source of compounds showing antioxidant properties). The definition of the quantities of bioactive ingredients was based on the overall acceptability of the prepared beverages, as well as on emotions induced in consumers by the tested beverages. Functional ...
Polysaccharide food matrices for controlling the release, retention and perception of flavours
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Polysaccharides have many roles across both the food and pharmaceutics industries. They are commonly used to enhance viscosity, stabilise emulsions and to add bulk to food products. In the pharmaceutics industry, they are also utilised for their mucoadhesive nature. Mucoadhesive polysaccharides can facilitate retention of active ingredients at mucosal sites for a prolonged time and formulations can be designed to control their release and bioavailability. This study investigates how polysaccharides, with differing physicochemical properties (e.g. functional groups and molecular weight), affect the release and perception of flavour compounds from films. Polysaccharide films were prepared using either high or low viscosity carboxymethyl cellulose, pullulan or hydroxypropyl methylcellulose. Glucose, vanillin or a combination of both was also added to the films to assess the effect of flavour release and perception over time. The films were assessed for glucose release in vitro, swelling and disintegration times, and mucoadhesive ability. Results show that flavour release and perception depend on the polysaccharide matrix properties; this includes how quickly the films dissolves, the rate of release of tastant compounds, and the mucoadhesive strength of the polysaccharide. A higher viscosity and slower disintegration time resulted in slower release of glucose in vitro and flavour perception in vivo.
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Vitamin D and magnesium-calcium carbonate nanoparticles were used to fortify a newly developed healthy chocolate spread formulated with inulin and maltitol as sugar replacers and alternative to palm oil to reduce the concentration of saturated fatty acid. These samples were compared with wellknown commercially available chocolate spreads in terms of rheology, polyphenols content and in vitro digestion, sensory attributes and willingness to buy. The fortified chocolate spreads showed comparable if not better acceptability than the current products on the market and over 80% of the participants were inclined to buy and 66% prepared to spend 10 to 15% more money on the product enriched with the three micronutrients. The results also demonstrate that the incorporation of nanoparticles could affect the rheological and physio-chemical properties of the formulations and an appropriate ratio between the fat phase and particles seems an important factor to consider.
Journal of Agricultural and Food Chemistry, 2010
In the present study the physical properties of powdered cocoa drink mixtures prepared from two cocoa powders with various fat contents and different sweeteners, as well as the bioactive content and sensory properties of cocoa drinks prepared from them, were investigated. Particle size and bulk density of the used sugars and sweeteners, as well as the formulated mixtures, were determined and their influence on cohesion index was evaluated. To compare the content of polyphenols in the formulated cocoa drink mixtures, UV-vis spectrophotometric methods were applied. Antioxidant capacity of cocoa drinks was evaluated by using the 2,2-diphenyl-1-picrylhydrazyl (DPPH), 2,2 0 -azinobis(3-ethylbenzthiazoline-6-sulfonic acid) (ABTS), and ferric reducing/antioxidant power (FRAP) assays. The analyzed cocoa drinks prepared from cocoa powder and different sugars or sweeteners delivered a substantial content of cocoa antioxidants, whereas the content and the type of sugar or sweetener did not affect the polyphenolic constituents of the prepared cocoa mixtures. Cocoa powder mixtures prepared with the cocoa powder containing higher fat content (16-18%) generally provided lower total polyphenol, total flavonoid, flavan-3-ol, and proanthocyanidin contents, compared to the mixtures prepared with cocoa containing lower fat content (10-12%). Total phenol content of cocoa drinks prepared from experimental mixtures ranged from 320.45 to 480.45 mg of GAE/L, whereas the ranking of the antioxidant capacities varied depending on the used assay, and the fat content of cocoa powder did not affect the antioxidant capacity of cocoa mixtures. As determined, the addition of sugar to cocoa powder increases the solubility and dispersibility of the mixtures; on the basis of their cohesion index all mixtures can be classified as very cohesive or hardened/extremly cohesive. Results of the sensory evaluation, using the 9-point hedonic scale, showed that there was a preference for the cocoa drinks made with sweeteners (aspartame/acesulfame K and stevia extract), and there was a significant difference in the sensory attributes between the experimental mixtures and the control. The displayed results indicate the significant potential of using alternative sweeteners for the preparation of cocoa drink mixtures, which may provide good physical and sensory properties and also enhance the already existing beneficial effects of cocoa.
Food Production, Processing and Nutrition
Sugar loaded confectioneries have a rapidly growing market globally. Consumption of such products may lead to multiple health risks. Products like gummies can be substituted with healthy sugar alternatives such as Galactooligosaccharide (GOS), which can be consumed by all age groups.The aim of the study was to develop standard gummies and sugar substituted gummies, conduct sensory analysis, shelf life studies and characterize it for its physico chemical properties.The standard gummies were made using agar, sugar, citric acid, water, and FSSAI (Food Safety Standards Authority of India) certified natural colours and flavours, while GOS supplemented gummies were made by replacing sugar in varied amounts, upto 100%. A trained panel (n = 8) evaluated the gummies using a composite score card in triplicates for a variety of sensory attributes. GOS recovery analysis, physicochemical variables such as colour, moisture, pH, and texture were assessed. Shelf life Studies of 100 percent GOS supp...
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The objective of this study was to evaluate the influence of different packaging on the storage of milk candy in tablets by means of moisture, ash, lipid, protein, colour and texture profile analysis. The were used: Expanded polystyrene wrapped with polyvinyl chloride film (PVC), polypropylene (PP) and low-density polyethylene (PEBD) bags. The experiment was conducted in a completely randomised design, and the evaluations were carried out at 0, 45, 90, 135 and 180 days. All treatments presented darkening of the milk candy; however, those candies packaged in PVC presented a light and yellow colour (L = 39.84, b* = 20.06), while those in PEBD presented a dark colour (L = 36.75). According to the conditions studied, PVC packaging is not recommended for the storage of milk candy in tablets due to the intense changes in the physical-chemical characteristics, texture and colour. In contrast, PVC, PP and PEBD packages are efficient materials for maintaining the initial properties of this type of candy.
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The purpose of this research was to develop formulations of chewing candies (CCs) in a sustainable manner by using berry by-products in combination with antimicrobial lactic acid bacteria (LAB) strains. To implement this aim, the optimal quantities of by-products from lyophilised raspberry (Rasp) and blackcurrant (Bcur) from the juice production industry were selected. Prior to use, Lactiplantibacillus plantarum LUHS135, Liquorilactobacillusuvarum LUHS245, Lacticaseibacillusparacasei LUHS244, and Pediococcus acidilactici LUHS29 strains were multiplied in a dairy industry by-product—milk permeate (MP). The antimicrobial activity of the selected ingredients (berry by-products and LAB) was evaluated. Two texture-forming agents were tested for the CC formulations: gelatin (Gl) and agar (Ag). In addition, sugar was replaced with xylitol. The most appropriate formulation of the developed CCs according to the product’s texture, colour, total phenolic compound (TPC) content, antioxidant act...