Publication:
Assessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Stevia

Thumbnail Image
Files
Aportacion 2 2020 AOX RE gummy jellies.pdf(734.88 KB)
Date
2020-12-16
relationships.isAuthorOfPublication
relationships.isSecondaryAuthorOf
relationships.isDirectorOf
Authors
Cedeño-Pino, Cristina ; Martínez-Tomé, Magdalena ; Murcia, María Antonia ; Jordán, María José ; Bañón, Sancho
item.page.secondaryauthor
item.page.director
Martínez-Tomé, Magdalena ; Bañón, Sancho
Publisher
MDPI
publication.page.editor
publication.page.department
Tecnología de Alimentos, Nutrición y Bromatología
DOI
http://dx.doi.org/10.3390/antiox9121289
item.page.type
info:eu-repo/semantics/article
Description
© 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.
Abstract
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.
publication.page.subject
Rosemary , Polyphenols , Rosmarinic acid , Antioxidants , Sugary products
Citation
Antioxidants 2020, 9, 1289
URI
http://hdl.handle.net/10201/137678
item.page.embargo
Collections
Artículos
Ir a Estadísticas