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http://dx.doi.org/10.3390/antiox9121289
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Título: | Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia |
Fecha de publicación: | 16-dic-2020 |
Editorial: | MDPI |
Cita bibliográfica: | Antioxidants 2020, 9, 1289 |
ISSN: | Electronic: 2076-3921 |
Materias relacionadas: | CDU::6 - Ciencias aplicadas |
Palabras clave: | Rosemary Polyphenols Rosmarinic acid Antioxidants Sugary products |
Resumen: | Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146)mg polyphenols per g freshweightwere assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpeneswere determined in the extracts,with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased (p < 0.001) polyphenol content from197 to 411 g GAE/g and the antioxidant capacity from 1.77 to 4.14 mol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols. |
Autor/es principal/es: | Cedeño-Pino, Cristina Martínez-Tomé, Magdalena Murcia, María Antonia Jordán, María José Bañón, Sancho |
Director/es: | Martínez-Tomé, Magdalena Bañón, Sancho |
Facultad/Departamentos/Servicios: | Facultades, Departamentos, Servicios y Escuelas::Departamentos de la UMU::Tecnología de Alimentos, Nutrición y Bromatología |
Versión del editor: | https://www.mdpi.com/2076-3921/9/12/1289 |
URI: | http://hdl.handle.net/10201/137678 |
DOI: | http://dx.doi.org/10.3390/antiox9121289 |
Tipo de documento: | info:eu-repo/semantics/article |
Número páginas / Extensión: | 16 |
Derechos: | info:eu-repo/semantics/openAccess Atribución 4.0 Internacional |
Descripción: | © 2020. The authors. This document is made available under the CC-BY 4.0 license http://creativecommons.org/licenses/by /4.0/ This document is the published version of a published work that appeared in final form in Antioxidants. |
Aparece en las colecciones: | Artículos: Tecnología de Alimentos, Nutrición y Bromatología |
Ficheros en este ítem:
Fichero | Descripción | Tamaño | Formato | |
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Aportacion 2 2020 AOX RE gummy jellies.pdf | Articulo original investigacion | 734,88 kB | Adobe PDF | Visualizar/Abrir |
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