Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation
This study aimed to evaluate the applicability of grape juice, despite being from immature grape, as a bioingredient and natural coloring in jelly candy. The product was made containing BRS Violeta grape juice, gelatin, honey, agar and natural aroma. The qualitative and quantitative composition of a...
| Autores: | , , , , , , |
|---|---|
| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Universidade Estadual Paulista (UNESP) |
| Repositorio: | Repositório Institucional da UNESP |
| Idioma: | inglés |
| OAI Identifier: | oai:repositorio.unesp.br:11449/242251 |
| Acceso en línea: | http://dx.doi.org/10.1016/j.fufo.2022.100179 http://hdl.handle.net/11449/242251 |
| Access Level: | acceso abierto |
| Palabra clave: | Anthocyanins Bioingredients Enriched candies Hybrid grapes |
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Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluationAnthocyaninsBioingredientsEnriched candiesHybrid grapesThis study aimed to evaluate the applicability of grape juice, despite being from immature grape, as a bioingredient and natural coloring in jelly candy. The product was made containing BRS Violeta grape juice, gelatin, honey, agar and natural aroma. The qualitative and quantitative composition of anthocyanins present in the grapes, the juice produced, and the juice-containing jelly candy were determined using HPLC-DAD- ESI -MS/MSn; and, sensory analysis methods (acceptance and Rate-All-That-Apply (RATA)) were used to assess the quality of the candy produced. The product had a concentration of total anthocyanins (mg malvidin-3,5-glucoside·kg fruit−1) of 686.78, with a retention of 41% in relation to the concentration determined in the juice. However, compared to the grape, the concentration of diglycosylated anthocyanins, including the coumarylated ones, increased because they are more stable compounds. According to the sensory characterization, the candy presented a satisfactory acceptance; according to the RATA method, it was characterized mainly as purple and uniform in color, shiny and gelatinous in appearance. Finally, it is concluded that the application of juice, combined with the other ingredients of the formulation, resulted in a product pleasant and with the considerable concentration of anthocyanins and, with grape odor and flavor.Institute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo State University (Unesp), Rua Cristóvão Colombo 2265Instituto Regional de Investigación Científica Aplicada Universidad de Castilla-La ManchaInstitute of Biosciences Humanities and Exact Sciences (Ibilce) Campus São José do Rio Preto São Paulo State University (Unesp), Rua Cristóvão Colombo 2265Universidade Estadual Paulista (UNESP)Universidad de Castilla-La Mancha2023-03-02T12:25:39Z2023-03-02T12:25:39Z2022-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://dx.doi.org/10.1016/j.fufo.2022.100179Future Foods, v. 6.2666-8335http://hdl.handle.net/11449/24225110.1016/j.fufo.2022.1001792-s2.0-85137378530Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengFuture Foodsinfo:eu-repo/semantics/openAccessNishiyama-Hortense, Yara Paula de Oliveira [UNESP]Rossi, Maria Júlia de Paula [UNESP]Shimizu-Marin, Victoria Diniz [UNESP]Janzantti, Natália Soares [UNESP]Gómez-Alonso, SergioDa-Silva, Roberto [UNESP]Lago-Vanzela, Ellen Silva [UNESP]2024-10-25T18:13:03Zoai:repositorio.unesp.br:11449/242251Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462024-10-25T18:13:03Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
| dc.title.none.fl_str_mv |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation |
| title |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation |
| spellingShingle |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation Nishiyama-Hortense, Yara Paula de Oliveira [UNESP] Anthocyanins Bioingredients Enriched candies Hybrid grapes |
| title_short |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation |
| title_full |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation |
| title_fullStr |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation |
| title_full_unstemmed |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation |
| title_sort |
Jelly candy enriched with BRS Violeta grape juice: Anthocyanin retention and sensory evaluation |
| dc.creator.none.fl_str_mv |
Nishiyama-Hortense, Yara Paula de Oliveira [UNESP] Rossi, Maria Júlia de Paula [UNESP] Shimizu-Marin, Victoria Diniz [UNESP] Janzantti, Natália Soares [UNESP] Gómez-Alonso, Sergio Da-Silva, Roberto [UNESP] Lago-Vanzela, Ellen Silva [UNESP] |
| author |
Nishiyama-Hortense, Yara Paula de Oliveira [UNESP] |
| author_facet |
Nishiyama-Hortense, Yara Paula de Oliveira [UNESP] Rossi, Maria Júlia de Paula [UNESP] Shimizu-Marin, Victoria Diniz [UNESP] Janzantti, Natália Soares [UNESP] Gómez-Alonso, Sergio Da-Silva, Roberto [UNESP] Lago-Vanzela, Ellen Silva [UNESP] |
| author_role |
author |
| author2 |
Rossi, Maria Júlia de Paula [UNESP] Shimizu-Marin, Victoria Diniz [UNESP] Janzantti, Natália Soares [UNESP] Gómez-Alonso, Sergio Da-Silva, Roberto [UNESP] Lago-Vanzela, Ellen Silva [UNESP] |
| author2_role |
author author author author author author |
| dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (UNESP) Universidad de Castilla-La Mancha |
| dc.subject.por.fl_str_mv |
Anthocyanins Bioingredients Enriched candies Hybrid grapes |
| topic |
Anthocyanins Bioingredients Enriched candies Hybrid grapes |
| description |
This study aimed to evaluate the applicability of grape juice, despite being from immature grape, as a bioingredient and natural coloring in jelly candy. The product was made containing BRS Violeta grape juice, gelatin, honey, agar and natural aroma. The qualitative and quantitative composition of anthocyanins present in the grapes, the juice produced, and the juice-containing jelly candy were determined using HPLC-DAD- ESI -MS/MSn; and, sensory analysis methods (acceptance and Rate-All-That-Apply (RATA)) were used to assess the quality of the candy produced. The product had a concentration of total anthocyanins (mg malvidin-3,5-glucoside·kg fruit−1) of 686.78, with a retention of 41% in relation to the concentration determined in the juice. However, compared to the grape, the concentration of diglycosylated anthocyanins, including the coumarylated ones, increased because they are more stable compounds. According to the sensory characterization, the candy presented a satisfactory acceptance; according to the RATA method, it was characterized mainly as purple and uniform in color, shiny and gelatinous in appearance. Finally, it is concluded that the application of juice, combined with the other ingredients of the formulation, resulted in a product pleasant and with the considerable concentration of anthocyanins and, with grape odor and flavor. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-12-01 2023-03-02T12:25:39Z 2023-03-02T12:25:39Z |
| dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.fufo.2022.100179 Future Foods, v. 6. 2666-8335 http://hdl.handle.net/11449/242251 10.1016/j.fufo.2022.100179 2-s2.0-85137378530 |
| url |
http://dx.doi.org/10.1016/j.fufo.2022.100179 http://hdl.handle.net/11449/242251 |
| identifier_str_mv |
Future Foods, v. 6. 2666-8335 10.1016/j.fufo.2022.100179 2-s2.0-85137378530 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
Future Foods |
| dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
| eu_rights_str_mv |
openAccess |
| dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
| instname_str |
Universidade Estadual Paulista (UNESP) |
| instacron_str |
UNESP |
| institution |
UNESP |
| reponame_str |
Repositório Institucional da UNESP |
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Repositório Institucional da UNESP |
| repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
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repositoriounesp@unesp.br |
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1853672274050154496 |
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15,300719 |