糖果是全球流行的糖果,如果将其转化为抗氧化剂分子的来源以消除其对健康的不利影响,对社会将是有益的。甚至在水果糖果中可用的抗氧化剂的量是值得怀疑的,因为它们经历了高的热加工损失和各种食品添加剂的存在。Plantains(Musaparadisiaca)是鲜为人知的生物治疗抗氧化剂的良好来源,即l-色氨酸,血清素和褪黑激素,这种高营养水果的消费仅限于不发达国家和发展中国家。这项研究的目的是:开发一种功能性的富含抗氧化剂的无糖车前草基糖果,具有协同作用的上述生物分子的有价值的含量;并通过用合适的包装层压板包裹来确保其延长的保质期而不损害其理化性质和功能。
■为了实现第一个目标,冻干车前草粉,山梨醇和甘露醇被用作基础材料,在最小的加工条件下使用最少的添加剂,以减少加工损失。感官,接近,物理化学和植物化学特性,包括所开发糖果的所述生物分子之间的抗氧化剂协同作用进行了评价。对于第二个目标,将糖果封装在两种不同的软包装层压板中,并根据包裹糖果的微生物安全性和感官吸引力确定最佳包装。随后,在储存期间以固定的时间间隔评价包装的(在最合适的层压材料中)糖果的上述性质,以评估它们的保质期。
■糖果具有车前草的特征风味,均匀的深棕色,丰富的口感,令人愉快的香气,适度坚硬的质地和适度的甜度,随着高抗氧化活性和大量的L-色氨酸,5-羟色胺和褪黑激素(作为协同财团存在)。包装糖果在环境条件下储存期间,它保持微生物安全长达56天,并保持感官属性,与对照糖果相比的抗氧化活性和协同作用。
■这种新开发的半硬质无糖糖果,具有高抗氧化剂含量,含有三种重要的抗氧化剂,即l-色氨酸,血清素和褪黑激素,可能是生物治疗分子的良好来源,也是全球消费的商业糖果的替代品。
UNASSIGNED: Candy is a popular confection worldwide, and it would be beneficial to society if it were converted into a source of antioxidant molecules to eliminate its adverse health effects. The amount of antioxidants available even in fruit candies is questionable due to the high thermal processing losses they undergo and the presence of various food additives. Plantains (Musa paradisiaca) are less known as good sources of biotherapeutic antioxidants, namely l-tryptophan, serotonin and melatonin, and consumption of this highly nutritious fruit is limited to underdeveloped and developing countries. The objectives of this study are: to develop a functional antioxidant-rich sugar-free plantain-based candy with valuable contents of the mentioned biomolecules in synergy; and to ensure its extended shelf life without compromising its physicochemical properties and functionality by wrapping it with a suitable packaging laminate.
UNASSIGNED: To accomplish the first objective, lyophilized plantain powder, sorbitol and mannitol were used as base materials with minimal additives under minimal processing conditions to reduce processing loss. Sensory, proximate, physicochemical and phytochemical properties, including the antioxidant synergy among the mentioned biomolecules of the developed candies were evaluated. For the second objective, the candies were enclosed in two different flexible packaging laminates and the optimal packaging was determined based on the microbiological safety and sensory appeal of the wrapped candies. Subsequently, the above-mentioned properties of the packaged (in the most suitable laminate) candies were evaluated at regular time intervals during storage for assessment of their shelf life.
UNASSIGNED: The candy had a characteristic flavour of plantain, uniform dark brown colour, rich mouthfeel, pleasant aroma, moderately hard texture and moderate sweetness, along with high antioxidant activity and considerable content of l-tryptophan, serotonin and melatonin (present as a synergistic consortium). During storage of the packaged candy under ambient conditions, it remained microbiologically safe for up to 56 days, and also maintained sensory attributes, antioxidant activity and synergy compared to the control candy.
UNASSIGNED: This newly developed semi-hard sugar-free candy with high antioxidant content, containing three important antioxidants, namely l-tryptophan, serotonin and melatonin, could be a good source of biotherapeutic molecules and a substitute for commercial candies consumed globally.