Contribution of green propolis to the antioxidant, physical, and sensory properties of fruity jelly candies made with sugars or fructans

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Autor(es): dc.contributorUniversity of Murcia-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorCedeño-Pinos, Cristina-
Autor(es): dc.creatorMarcucci, María Cristina-
Autor(es): dc.creatorBañón, Sancho-
Data de aceite: dc.date.accessioned2025-08-21T21:53:20Z-
Data de disponibilização: dc.date.available2025-08-21T21:53:20Z-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2022-04-29-
Data de envio: dc.date.issued2021-10-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.3390/foods10112586-
Fonte completa do material: dc.identifierhttp://hdl.handle.net/11449/229803-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/229803-
Descrição: dc.descriptionEnrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% w/w) of PEE were tested in jelly candies alternatively made with two carbohydrate bases (sugars or fructans) and three fruity dyes and flavours (menthe, orange, or strawberry). Propolis polyphenol content (identified by HPLC-MS and quantified by HPLC-DAD/UV-Vis), antioxidant capacity (total phenolics and radical scavenging activity), physical properties (moisture, pH, CIELab colour, and texture profile analysis), and flavour were studied in candies. PEE was rich in polyphenols (>8.7%), including several prenylated p-coumaric, caffeoylquinic and diterpenic acids, and flavonoids, with Artepillin-C (3.4%) as the main bioactive compound. The incorporation of PEE into the hot liquor at 80◦ C for 5 min before moulding allowed a good retention of propolis polyphenols in the final product (recovery percentages of up to 97.4% for Artepillin-C). Jelly candies made with sugars or dietetic fructans have poor antioxidant properties, which depend on the dyes and flavours used. Using PEE (at 0.02%) strongly improved the antioxidant capacity (relative increases of up to 465%) of candies without altering the pH, colour, or texture, although off-flavour may appear. Propolis, due to its good antioxidant properties, has potential for use as a functional ingredient in jelly candies.-
Descrição: dc.descriptionUniversità di Bologna-
Descrição: dc.descriptionDepartment of Food Technology and Science and Nutrition Veterinary Faculty Regional Campus of International Excellence “Campus Mare Nostrum” University of Murcia-
Descrição: dc.descriptionDepartament of Biosciences and Oral Diagnosis Instituto de Ciência e Tecnologia Universidade Estadual Paulista ICT-Unesp, Campus de São José dos Campos 12245-000-
Descrição: dc.descriptionDepartament of Biosciences and Oral Diagnosis Instituto de Ciência e Tecnologia Universidade Estadual Paulista ICT-Unesp, Campus de São José dos Campos 12245-000-
Idioma: dc.languageen-
Relação: dc.relationFoods-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectAntioxidants-
Palavras-chave: dc.subjectArtepillin-C-
Palavras-chave: dc.subjectFunctional candy-
Palavras-chave: dc.subjectPolyphenols-
Palavras-chave: dc.subjectPropolis-
Título: dc.titleContribution of green propolis to the antioxidant, physical, and sensory properties of fruity jelly candies made with sugars or fructans-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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