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

Cedeño-Pinos, Cristina; Marcucci, Cristina; Bañón, Sancho

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

dc.contributor.advisor	Bañón, Sancho
dc.contributor.author	Cedeño-Pinos, Cristina
dc.contributor.author	Marcucci, Cristina
dc.contributor.author	Bañón, Sancho
dc.contributor.department	Tecnología de Alimentos, Nutrición y Bromatología
dc.date.accessioned	2024-01-24T12:30:52Z
dc.date.available	2024-01-24T12:30:52Z
dc.date.issued	2021-10-26
dc.description	© 2021. 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 Foods.	es
dc.description.abstract	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 Braccharis dracunculifolia (Bra-zilian 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 poly-phenols 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 in-creases 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.	es
dc.format	application/pdf	es
dc.format.extent	16	es
dc.identifier.citation	Foods 2021, 10, 2586.
dc.identifier.doi	https://doi.org/10.3390/foods10112586
dc.identifier.issn	Electronic: 2304-8158
dc.identifier.uri	http://hdl.handle.net/10201/137699
dc.language	eng	es
dc.publisher	MDPI	es
dc.relation	Nacional. 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.publisherversion	https://www.mdpi.com/2304-8158/10/11/2586	es
dc.rights	info:eu-repo/semantics/openAccess	es
dc.rights	Atribución 4.0 Internacional	*
dc.rights.uri	http://creativecommons.org/licenses/by/4.0/	*
dc.subject	Propolis	es
dc.subject	Polyphenols	es
dc.subject	Artepillin-C	es
dc.subject	Antioxidants	es
dc.subject	Functional candy	es
dc.subject.other	CDU::6 - Ciencias aplicadas	es
dc.title	Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans	es
dc.type	info:eu-repo/semantics/article	es
dspace.entity.type	Publication	es