Challenges in confectionery industry: Development and storage stability of innovative white tea-based candies
Danijela Šeremet
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorAna Mandura
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorAleksandra Vojvodić Cebin
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorArijana Martinić
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorKata Galić
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorCorresponding Author
Draženka Komes
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Direct inquiries to author Komes (Email: [email protected]).
Search for more papers by this authorDanijela Šeremet
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorAna Mandura
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorAleksandra Vojvodić Cebin
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorArijana Martinić
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorKata Galić
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Search for more papers by this authorCorresponding Author
Draženka Komes
Faculty of Food Technology and Biotechnology, Department of Food Engineering, University of Zagreb, Pietrotti St 6, Zagreb, Croatia
Direct inquiries to author Komes (Email: [email protected]).
Search for more papers by this authorAbstract
The aim of this study was the development of innovative candies formulations accordant with the present trends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, while agar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract was used as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parameters of candies were monitored during 4 months of storage at 4 and 22 °C. Pectin candies with the highest content of dry matter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible to spoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) and showed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard (0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm; 2.4 and 4.1 N). Although gelatin samples were characterized with the greatest bioactive quality parameters immediately after production, they showed a higher instability of the same parameters during storage compared to the agar and pectin candies.
Practical Application
According to the consumers’ demands for healthier confectionery products, formulations of candies with sucrose alternatives, non-animal hydrocolloids, and natural bioactive compounds were developed. Giving a deeper insight into their physicochemical and bioactive properties, this paper could contribute to confectionery industry in development and optimization of formulations in order to obtain candies with desirable and attractive properties.
CONFLICTS OF INTEREST
The authors have no conflict of interest to disclose.
REFERENCES
- Achumi, L.V., Shanta Peter, E. R., & Das, A. (2018). Studies on preparation of gummy candy using pineapple juice and carrot juice. International Journal of Chemical Studies, 6, 1015–1018.
- Ananthakumar, K.V., Dhanalakshmi, B., & Karunakaran, R. (2018). Shelf life analysis of ghee residue candy incorporated with orange peel. International Journal of Chemical Studies, 6, 476–479.
- AOAC (1990). Moisture in animal feed. AOAC method 930.15. Rockville, US: Association of Official Agricultural Chemists.
- Aranda-González, I., Tamayo-Dzul, Ó., Barbosa-Martín, E., Segura-Campos, M., Moguel-Ordonez, Y., & Betancur-Ancona, D. (2015). Desarrollo de una golosina tipo “gomita” reducida en calorías mediante la sustitución de azúcares con Stevia rebaudiana B. Nutriciόn Hospitalaria, 31, 334–340.
- Belc, N., Smeu, I., Macri, A., Vallauri, D., & Flynn, K. (2019). Reformulating foods to meet current scientific knowledge about salt, sugar and fats. Trends in Food Science and Technology, 84, 25–28.
- Brand-Williams, W., Cuvelier, M. E., & Berset, C. (1995). Use of free radical method to evaluate antioxidant activity. Lebensmittel-Wissenschaft & Technologie, 28, 25–30.
- Buchweitz, M., Brauch, J., Carle, R., Kammerer, D. R. (2013). Application of ferric anthocyanin chelates as natural blue food colorants in polysaccharide and gelatin based gels. Food Research International, 51, 274–282.
- Cappa, C., Lavelli, V., & Mariotti, M. (2015). Fruit candies enriched with grape skin powders: Physicochemical properties. LWT - Food Science and Technology, 62, 569–575.
- Carbonell-Capella, J. M., Buniowska, M., Esteve, M.J., & Frígola, A. (2015). Effect of Stevia rebaudiana addition on bioaccessibility of bioactive compounds and antioxidant activity of beverages based on exotic fruits mixed with oat following simulated human digestion. Food Chemistry, 184, 122–130.
- de Moura, S. C. S. R., Berling, C. L., Garcia, A. O., Queiroz, M. B., Alvim, I.D., & Hubinger, M. D. (2018). Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy. Food Research International, 121, 542–552.
- Delgado, P., & Bañón, S. (2018). Effects of replacing starch by inulin on the physicochemical, texture and sensory characteristics of gummy jellies. CyTA - Journal of Food, 16, 1–10.
- d´Eon, J., Zhang, W., Chen, L., Berry, R.M., & Zhao, B. (2017). Coating cellulose nanocrystals on polypropylene and its film adhesion and mechanical properties. Cellulose, 24, 1877–1888.
- Dias, T.R., Tomás, G., Teixeira, N.F., Alves, M.G., Oliveira, P.F., & Silva, B.M. (2013). White tea (Camelia Sinensis (L.)): Antioxidant properties and beneficial health effects. International Journal of Food Science, Nutrition and Dietetics, 2, 19–26.
- Edwards, C.H., Rossi, M., Corpe, C.P., Butterworth, P.J., & Ellis, P.R. (2016). The role of sugars and sweeteners in food, diet and health: Alternatives for the future. Trends in Food Science and Technology, 56, 158–166.
- EFSA. Scientific opinion on the safety of steviol glycosides for the proposed uses as a food additive. (2010). https://www.efsa.europa.eu/en/efsajournal/pub/1537 Accessed 7 August 2019
- EFSA. Scientific Opinion on the safety of caffeine. (2015). https://efsa.onlinelibrary.wiley.com/doi/epdf/10.2903/j.efsa.2015.4102 Accessed 9 August 2019
- Food Additives. Internal Ref. No.: 00353. (2019a). http://webgate.ec.europa.eu/foods_system/main/index.cfm?event=substance.view&identifier=353 Accessed 13 August 2019
- Food Additives. Internal Ref. No.: 00004. (2019b). https://webgate.ec.europa.eu/foods_system/main/index.cfm?event=substance.view&identifier=4 Accessed 13 August 2019
- Garcia, T., & Penteado, M. V. C. (2005). Quality of gelatine gums fortified with vitamins A, C and E. Food Science and Technology, 25, 743–749.
- Grand View Research, Inc. Polyphenols market analysis by product (grape seed, green tea, apple), by application (functional food, functional beverages, dietary supplements) and segment forecasts to 2024. (2016). https://www.marketresearch.com/Grand-View-Research-v4060/Polyphenols-Product-Grape-Seed-Green-10301048/. Accessed 4 August 2019
- Gwak, M.J., Chung, S.J., Kim, Y.J., & Lim, C.S. (2012). Relative sweetness and sensory characteristics of bulk and intense sweeteners. Food Science and Biotechnology, 21, 889–894.
- Habilla, C., & Cheng, L.H. (2015). Quality of jelly candy made of acid-thinned starch added with different non-starch polysaccharides. Journal of Food Research and Technology, 3, 14–22.
- Hani, N.M., Romli, S.R., & Ahmad, M. (2015). Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections. International Journal of Food Science and Technology, 50, 331–339.
- Hartel, R.W., von Elbe, J.H., & Hofberger, R. (2014). Confectionery science and technology. London, UK: Springer International Publishing.
- Herrera-Cazares, L.A., Hernández-Navarro, F., Ramírez-Jiménez, A.K., Campos-Vega, R., Reyes-Vega, M.D.L.L., Loarca-Piña, G., … Gaytán-Martínez, M. (2017). Mango-bagasse functional-confectionery: Vehicle for enhancing bioaccessibility and permeability of phenolic compounds. Food and Function, 8, 3906–3916.
- Horžić, D., Komes, D., Belščak, A., Kovačević Ganić, K., Iveković, D., & Karlović, D. (2009). The composition of polyphenols and methylxanthines in teas and herbal infusions. Food Chemistry, 115, 441–448.
- Hudson, E. (2016). Emerging markets: Where is the growth in fortified and functional confectionery? https://www.confectionerynews.com/Article/2016/05/19/Where-are-the-emerging-markets-for-functional-confectionery/. Accessed 4 August 2019
- ISO (2015). Plastics – film and sheeting – determination of gas-transmission rate – part 1: differential-pressure methods. ISO 15105-1:2007. Geneva, Switzerland: International Organization for Standardization.
- Jakobek, L., & Matić, P. (2019). Non-covalent dietary fiber - Polyphenol interactions and their influence on polyphenol bioaccessibility. Trends in Food Science & Technology, 83, 235–247.
- Junfeng, A., Ulrich, T., Zhi, H.E., Nils, L., & Maiwald, K.B. (2016). Flavonoids, phenolic acids, alkaloids and theanine in different types. Journal of Food Composition and Analysis, 57, 8–15.
- Komes, D., Horžić, D., Belščak, A., Kovačević Ganić, K., & Vulić, I. (2010). Green tea preparation and its influence on the content of bioactive compounds. Food Research International, 43, 167–176.
- Lemus-Mondaca, R., Vega-Gálvez, A., Zura-Bravo, L., & Ah-Hen, K. (2012). Stevia rebaudiana Bertoni, source of a high-potency natural sweetener: a comprehensive review on the biochemical, nutritional and functional aspects. Food Chemistry, 132, 1121–1132.
- Lin, Y.J., Dias, P., Chen, H.Y., Chum, S., Hiltner, A., & Baer, E. (2008). Oxygen permeability of biaxially oriented polypropylene films. Polymer Enginnering and Science, 48, 642–648.
- Liu, D., Nikoo, M., Boran, G., Zhou, P., & Regenstein, J.M. (2015). Collagen and gelatin. Annual Review of Food Science and Technology, 6, 527–557.
- Maier, T., Fromm, M., Schieber, A., Kammerer, D.R., & Carle, R. (2009). Process and storage stability of anthocyanins and non-anthocyanin phenolics in pectin and gelatin gels enriched with grape pomace extracts. European Food Research and Technology, 229, 949–960.
- Marcotte, M., Hoshahili, A.R.T., & Ramaswamy, H.S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International 34, 695–703.
- Mazur, L., Gubsky, S., Dorohovych, A., & Labazov, M. (2018). Antioxidant properties of candy caramel with plant extracts. Ukrainian Food Journal, 7, 7–21.
- Muizniece-Brasava, S., Dukalska, L., Kampuse, S., Murniece, I., Sabovics, M., Dabina-Bicka, I., … Sarvi, S. (2011). Influence of active packaging on the shelf life of apple-black currant marmalade candies. International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering, 5, 457–465.
- Muzzaffar, S., Baba, W.N., Nazir, N., Masoodi, F.A., Bhat, M.M., & Bazaz, R. (2016). Effect of storage on physicochemical, microbial and antioxidant properties of pumpkin (Cucurbita moschata) candy. Cogent Food & Agriculture, 27, 1–13.
- Palabiyik, I., Toker, O.S., Konar, N., Gunes, R., Güleri, T., Alaşalvar, H., & Çam, M. (2018). Phenolics release kinetics in sugared and sugar-free chewing gums: microencapsulated pomegranate peel extract usage. International Journal of Food Science and Technology, 53, 2657–2663.
- Periche, A., Castelló, M.L., Heredia, A., & Escriche, I. (2016). Stevia rebaudiana, Oligofructose and Isomaltulose as Sugar Replacers in Marshmallows: Stability and Antioxidant Properties. Journal of Food Processing and Preservation, 40, 724–732.
- Periche, A., Heredia, A., Escriche, I., Andrés, A., & Castelló, M.L. (2014). Optical, mechanical and sensory properties of based-isomaltulose gummy confections. Food Bioscience, 7, 37–44.
- Piccone, P., Rastelli, S.L., & Pittia, P. (2011). Aroma release and sensory perception of fruit candies model systems. Procedia Food Science, 1, 1509–1515.
- Pinelo, M., Manzocco, L., Nunez, M.J., & Nicoli, M.C. (2004). Interaction among phenols in food fortification: negative synergism on antioxidant capacity. Journal of Agricultural and Food Chemistry, 52, 1177–1180.
- Rekas, A., & Marciniak-Lukasiak, K. (2015). A multivariate study of the correlation between addition of maltodextrin, MCG, HPMC and psyllium on the quality of instant fried noodles. LWT - Food Science and Technology, 62, 689–696.
- Santos-Zea, L., Leal-Díaz, A., Cortés-Ceballos, E., & Gutiérrez-Uribe, A. (2012) Agave (Agave spp.) and its traditional products as a source of bioactive compounds. Current Bioactive Compounds, 8, 218–231.
- Saravanan, R., & Ramachandran, V. (2013). Modulating efficacy of Rebaudioside A, a diterpenoid on antioxidant and circulatory lipids in experimental diabetic rats. Environmental Toxicology and Pharmacology, 36, 472–483.
- Singleton, V.L., & Rossi, J.A. (1965). Colorimetry of total phenolics with phosphotngstic acid reagents. American Journal of Enology and Viticulture, 18, 144–158.
- Sinthusamran, S., Benjakul, S., & Hemar, Y. (2018). Physical and sensory properties of gelatin from seabass (Lates calcarifer) as affected by agar and κ-carrageenan. Journal of Texture Studies, 49, 47–55.
- Spary, S. (2019). The vegan revolution: How big business took over a niche lifestyle choice. https://www.huffingtonpost.co.uk/entry/how-veganism-became-big-business_uk_5c3ca93ae4b01c93e00c015a Accessed 10 August 2019
- Statista. Vegan market - statistics and facts. (2019). https://www.statista.com/topics/3377/vegan-market/ Accessed 7 August 2019
- Tomas, M., Beekwilder, J., Hall, R.D., Simon, C.D., Sagdic, O., & Capanoglu, E. (2018). Effect of dietary fiber (inulin) addition on phenolics and in vitro bioaccessibility of tomato sauce. Food Research International, 106, 129–135.
- Tsuji, K., Nakaya, M., Uedono, A., & Hotta, A. (2015). Surface & Coatings Technology Enhancement of the gas barrier property of polypropylene by introducing plasma-treated silane coating with SiO x -modi fi ed top-surface. Surface & Coatings Technology, 284, 377–383.
- Turturică, M., Stănciuc, N., Bahrim, G., & Râpeanu, G. (2016). Effect of thermal treatment on phenolic compounds from plum (prunus domestica) extracts - A kinetic study. Journal of Food Engineering, 171, 200–207.
- Utomo, B.S.B., Darmawan, M., Hakim, A.R., & Ardi, D.T. (2014). Physicochemical properties and sensory evaluation of jelly candy made from different ratio of κ-carrageenan and konjac. Squalen Bulletin of Marin & Fisheries Postharvest & Biotechnology, 9, 25–34.
10.15578/squalen.v9i1.93 Google Scholar
- Vaclavik, V.A, & Christian, E.W. (2014). Essentials of food science. London, UK: Springer.
10.1007/978-1-4614-9138-5 Google Scholar
- WHO. Guideline: Sugar intake for adults and children. (2015). https://www.who.int/nutrition/publications/guidelines/sugars_intake/en/. Accessed 6 August 2019
- Winter, H., & Huber, S.C. (2010). Regulation of sucrose metabolism in higher plants: localization and regulation of activity of key enzymes. Critical Reviews in Plant Sciences, 19, 31–67.
