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

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dc.contributor.advisorMartínez-Tomé, Magdalena
dc.contributor.advisorBañón, Sancho
dc.contributor.authorCedeño-Pino, Cristina
dc.contributor.authorMartínez-Tomé, Magdalena
dc.contributor.authorMurcia, María Antonia
dc.contributor.authorJordán, María José
dc.contributor.authorBañón, Sancho
dc.contributor.departmentTecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned2024-01-24T12:22:26Z
dc.date.available2024-01-24T12:22:26Z
dc.date.issued2020-12-16
dc.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.es
dc.description.abstractEnrichment 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.es
dc.formatapplication/pdfes
dc.format.extent16es
dc.identifier.citationAntioxidants 2020, 9, 1289
dc.identifier.doihttp://dx.doi.org/10.3390/antiox9121289
dc.identifier.issnElectronic: 2076-3921
dc.identifier.urihttp://hdl.handle.net/10201/137678
dc.languageenges
dc.publisherMDPIes
dc.relationNacional. Ministerio de Ciencia y Competitividad. Recursos y tecnologías agrarias en coordinación con las comunidades autónomas. No. RTA2017 / 00031 / C04. Desarrollo de nuevas aplicaciones alimentarias con extractos polifenólicos obtenidos a partir de PAMs.es
dc.relation.publisherversionhttps://www.mdpi.com/2076-3921/9/12/1289es
dc.rightsinfo:eu-repo/semantics/openAccesses
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectRosemaryes
dc.subjectPolyphenolses
dc.subjectRosmarinic acides
dc.subjectAntioxidantses
dc.subjectSugary productses
dc.subject.otherCDU::6 - Ciencias aplicadases
dc.titleAssessment of Rosemary (Rosmarinus officinalis L.) Extract as Antioxidant in Jelly Candies Made with Fructan Fibres and Steviaes
dc.typeinfo:eu-repo/semantics/articlees
dspace.entity.typePublicationes
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