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Priscilla Efraim
University of Campinas (UNICAMP), School of Food Engineering (FEA), 13083-862 Campinas, SP, Brazil
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Maintenance of Fruit Bioactive Compounds in Jelly Candy Manufacturing by Alginate/Pectin Cold-Set Gelation
Author(s): Matheus Henrique Mariz de Avelar, Letícia Nagura de Lima and Priscilla Efraim*
Enhancing the conservation of nutrients and bioactive compounds during fruit processing is desirable. Therefore, this study evaluated the potential of the alginate/pectin cold-set gelation technique in the manufacturing of jelly candies formulated with fruit pulps (blackberry, guava, mango, strawberry, and orange). A compared study between strawberry cold-set jellies (SAP) and a standard strawberry pectin jelly candy (SP) was carried out. The candies were evaluated by scanning electron microscopy and sensory acceptance and were characterized by the physicochemical characteristics (instrumental texture and color, moisture content, pH, and water activity) and bioactive compounds content (ascorbic acid, total phenolic, and total anthocyanin compounds). The physicochemical characteristics of the different fruits did not influence the cold-set gelation process, which i.. View more»