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Physico‐chemical, bioactive, and sensory assessment of white tea‐based candies during 4‐months storage
Author(s) -
Mandura Ana,
Šeremet Danijela,
Ščetar Mario,
Vojvodić Cebin Aleksandra,
BelščakCvitanović Ana,
Komes Draženka
Publication year - 2020
Publication title -
journal of food processing and preservation
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.511
H-Index - 48
eISSN - 1745-4549
pISSN - 0145-8892
DOI - 10.1111/jfpp.14628
Subject(s) - pectin , food science , chemistry , quantitative descriptive analysis , flavor
Candy products are attractive confectionery items in which popularity can be attributed to a variety of innovative formulations and implementation possibilities of different ingredients. The aim of this study was to evaluate the stability of formulated white tea‐based pectin jellies with honey in comparison with gelatine gummies both packed in two types of packaging materials‐polyethylene (PE‐LLD) and metalized polypropylene (PPmet/PE). Changes in physico‐chemical, bioactive, and sensory properties of formulated candies were monitored during 4 months of storage at 4 and 22°C. Alterations in textural parameters for both formulations were mostly influenced by the gelling agent and storage time. Total phenolic content, antioxidant capacity, epigallocatechin and caffeine content in gelatine, and pectin formulations notably decreased at the end of storage, although the gelatine formulation exhibited slightly better retention of bioactive compounds. Gelatine gummies were generally evaluated with the higher scores than pectin jellies during the total storage time in most of all sensory attributes. Practical applications Following the increased promotion of healthy lifestyle and market growth in innovative and vegan‐friendly food products, white tea‐based candies with sugar/gelatine and its alternative substitutes‐ honey/pectin were formulated, packed, and stored in two types of polymeric materials. Qualitative and structural evaluation of such prepared candies could lead to a better comprehension of external factors influencing on the macro‐ and microstructure of candies analyzed by physico‐chemical, bioactive, and sensory properties. Likewise, observed changes in analyzed parameters could contribute to extended knowledge about the suitability of used hydrocolloids and bioactive sources to enhance the structural properties and retention of bioactive compounds through the modification in the formulation recipe.