Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from <i>Braccharis dracunculifolia</i> (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels...

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Autores principales:	Cristina Cedeño-Pinos, María Cristina Marcucci, Sancho Bañón
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	propolis polyphenols Artepillin-C antioxidants functional candy Chemical technology TP1-1185
Acceso en línea:	https://doaj.org/article/b9f571d152bb4ff6863095cca58fa012
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spelling	oai:doaj.org-article:b9f571d152bb4ff6863095cca58fa0122021-11-25T17:32:59ZContribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans10.3390/foods101125862304-8158https://doaj.org/article/b9f571d152bb4ff6863095cca58fa0122021-10-01T00:00:00Zhttps://www.mdpi.com/2304-8158/10/11/2586https://doaj.org/toc/2304-8158Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from <i>Braccharis dracunculifolia</i> (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% <i>w</i>/<i>w</i>) 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.Cristina Cedeño-PinosMaría Cristina MarcucciSancho BañónMDPI AGarticlepropolispolyphenolsArtepillin-Cantioxidantsfunctional candyChemical technologyTP1-1185ENFoods, Vol 10, Iss 2586, p 2586 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	propolis polyphenols Artepillin-C antioxidants functional candy Chemical technology TP1-1185
spellingShingle	propolis polyphenols Artepillin-C antioxidants functional candy Chemical technology TP1-1185 Cristina Cedeño-Pinos María Cristina Marcucci Sancho Bañón Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
description	Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from <i>Braccharis dracunculifolia</i> (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% <i>w</i>/<i>w</i>) 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.
format	article
author	Cristina Cedeño-Pinos María Cristina Marcucci Sancho Bañón
author_facet	Cristina Cedeño-Pinos María Cristina Marcucci Sancho Bañón
author_sort	Cristina Cedeño-Pinos
title	Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
title_short	Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
title_full	Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
title_fullStr	Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
title_full_unstemmed	Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans
title_sort	contribution of green propolis to the antioxidant, physical, and sensory properties of fruity jelly candies made with sugars or fructans
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/b9f571d152bb4ff6863095cca58fa012
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Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

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