artykuł w czasopiśmie
Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films
doi https://doi.org/10.3390/ma16196443
tytuł Sugar-Free, Vegan, Furcellaran Gummy Jellies with Plant-Based Triple-Layer Films
autor Stępień ; Anna
Tkaczewska ; Joanna
Nowak ; Nikola
Grzebieniarz ; Wiktoria
Goik ; Urszula
Żmudziński ; Daniel
Jamróz ; Ewelina
tytuł publikacji zbiorowej Materials
rok 2023
numer vol. 16, iss. 19
numer artykułu 6443
strony 1-20
ISSN/eISSN 1996-1944
pełny tekst https://www.mdpi.com/1996-1944/16/19/6443
licencja CC-BY
słowa kluczowe autorskie furcellaran
biodegradable films
gummy jelly
confectionery gels
low-sugar candy
abstrakt angielski Increasing consumer awareness of the impact of nutrition on health and the growing popularity of vegan diets are causing a need to look for new plant-based formulations of standard confectionery products with high energy density and low nutritional value, containing gelatin. Therefore, the aim of this study was to develop vegan and sugar-free gummy jellies based on an algae-derived polysaccharide-furcellaran (FUR). Until now, FUR has not been used as a gel-forming agent despite the fact that its structure-forming properties show high potential in the production of vegan confectionery. The basic formulation of gummy jellies included the addition of soy protein isolate and/or inulin. The final product was characterized regarding its rheological, antioxidant, mechanical and physicochemical properties. Eco-friendly packaging for the jellies composed of a three-layer polymer film has also been developed. It was observed that the highest values of textural parameters were obtained in jellies containing the addition of soy protein isolate, whose positive effect was also found on antioxidant activity. Before drying, all furcellaran-based gel systems showed G' and G" values characteristic of strong elastic hydrogels. Storing jellies for a week under refrigeration resulted in an increase in hardness, a decrease in moisture content and reduced water activity values. Overall, our study indicates the high potential of furcellaran both as a gelling agent in confectionery products and as a base polymer for their packaging. (original abstract)
uwagi Summ. | Tytuł numeru: Sustainability, Circular Economy and Waste Recycling: Advances in Materials Research | Bibliogr.
język eng
Punkty ewaluacyjne 140.0000