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Application of Microencapsulation of Black Plum Peel Extract in the Production of Hard Candy and its Effect on Chemical Properties, Antioxidant Capacity, and Phenolic Compounds
Journal
Journal of Food Chemistry & Nanotechnology
ISSN
2471-4291
Date Issued
2025-02-03
Abstract
Microencapsulation in the food industry is a relatively new technique that plays a role in increasing the shelf life of active compounds during processing, as well as storing and delivering active agents to target sites in the body. The aim of this study was to use microencapsulated black plum peel (BPP) extract, rich in antioxidant compounds, to produce a functional hard candy and examine its chemical properties. For this purpose, maltodextrin, starch, pectin, and gelatin were used to produce the coating. An increase in the percentage and type of hy-drocolloids, along with an increase in dextrin content, showed a significant effect on the antioxidant capacity and total phenolic compounds (TPC) of the micro-encapsulated coating.
The antioxidant capacity and PC of the samples ranged between 40.75%-4.48% and 53.46 mg gallic acid equivalents (GAE)/100 g fresh weight (FW)-6.92 mg GAE/100 g FW, respectively. Increasing the temperature did not have a significant effect on the antioxidant capacity or TPC. However, increasing the pH resulted in an increase in antioxidant compounds and a decrease in TPC. Based on the results, the antioxidant capacity and PC of the core ranged between 88.50%-74.33% and 873.55 mg GAE/100 mg FW-666.54 mg GAE/100 g FW, respectively. Hard candy was produced with 25% dextrin and 1.5% of each hydrocolloid (Gelatin and pectin) at a temperature of 50 °C and a pH of 2. Chemical analysis results showed no significant difference between the various samples containing different types of hydrocolloids in terms of moisture content (MC), ash content (AC), antioxidant capacity, and PC. Therefore, any of the hydrocolloids can be used for producing hard candy.
The production of candy with encapsulated antioxidant compounds can result in a new functional product. Additionally, due to the optimal use of BP processing waste, it has the potential to gain a favorable position in the industry in terms of exports and the growth of the agricultural economy and environmental protection.
The antioxidant capacity and PC of the samples ranged between 40.75%-4.48% and 53.46 mg gallic acid equivalents (GAE)/100 g fresh weight (FW)-6.92 mg GAE/100 g FW, respectively. Increasing the temperature did not have a significant effect on the antioxidant capacity or TPC. However, increasing the pH resulted in an increase in antioxidant compounds and a decrease in TPC. Based on the results, the antioxidant capacity and PC of the core ranged between 88.50%-74.33% and 873.55 mg GAE/100 mg FW-666.54 mg GAE/100 g FW, respectively. Hard candy was produced with 25% dextrin and 1.5% of each hydrocolloid (Gelatin and pectin) at a temperature of 50 °C and a pH of 2. Chemical analysis results showed no significant difference between the various samples containing different types of hydrocolloids in terms of moisture content (MC), ash content (AC), antioxidant capacity, and PC. Therefore, any of the hydrocolloids can be used for producing hard candy.
The production of candy with encapsulated antioxidant compounds can result in a new functional product. Additionally, due to the optimal use of BP processing waste, it has the potential to gain a favorable position in the industry in terms of exports and the growth of the agricultural economy and environmental protection.