Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity

The purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on degradatio...

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Published in:Anais da Academia Brasileira de Ciências 2023-01, Vol.95 (4), p.e20191092-e20191092
Main Authors: Lima, Michelle B, Santos, Hellen V, Barbosa, Junia Cristina, Penna, Leonardo O, Pereira, Patrícia Aparecida P
Format: Article
Language:English
Subjects:
Antioxidants - pharmacology
Ascorbic Acid - pharmacology
Citrus sinensis - chemistry
Colloids
degradation
Health
mixture design
MULTIDISCIPLINARY SCIENCES
product
Vitamins
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Summary:The purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on degradation these compounds. A mixture design with seven tests was used to analyze the total phenolic compounds, ascorbic acid (vitamin C) and antioxidant capacity (ABTS, DPPH and β-carotene/linoleic acid methods). The results were analyzed by response surface methodology and the Scott-Knott mean test at a significance level of 5% (p ≤ 0.05). In general, the regions containing 0.5% GG and 0.5% GC had higher levels of the variables under study, and this combination preserved the bioactive compounds and antioxidant activity of jellies in relation to that of orange juice.
ISSN:0001-3765
1678-2690
1678-2690
DOI:10.1590/0001-3765202320191092