Ghendov-Mosanu Aliona, Cristea Elena, Sturza Rodica, Niculaua Marius, Patras Antoanela
Technical University of Moldova, 9/9 Studentilor St, 2045 Chişinău, Republic of Moldova.
Research Center for Oenology, Iasi Branch, Romanian Academy, 9 Mihail Sadoveanu Alley, 700490 Iasi, Romania.
J Food Sci Technol. 2020 Dec;57(12):4383-4394. doi: 10.1007/s13197-020-04475-6. Epub 2020 Apr 29.
Matching the general trend of replacing synthetic additives with healthier natural products, the present research studies the effects of different concentrations of chokeberry extract which substitute carmoisine dye in jelly candies. Also, the colour and antioxidant properties of the aforementioned extract and their changes at various pH and in presence of different mineral salts from foods are analysed. The phenolic content of the extract was determined using HPLC and spectrophotometric methods. A high concentration of polyphenols was found in the chokeberry extract, of which around 97% were flavonoids. Catechin, epicatechin, ferulic acid and its methyl esther, protocatechuic, gallic and -hydroxybenzoic acids were the major phenolics identified in the extract. The total antioxidant activity decreased in acidic media, while close-to-neutral and alkaline pH values did not exhibit any effect on this parameter. Furthermore, the green/red colour parameter, the chroma and the hue angle were enhanced in the most acidic media (pH 2.3 and 3.5). From the studied salts, CaCl and KNO had the most significant effects on colour. The chokeberry extract proved to be suitable as replacement of carmoisine dye in jelly candies, as the physicochemical and microbiological properties comply with the regulated requirements. More than that, the extract improved the antioxidant and sensory properties of jellies in all studied concentrations and the best total sensory score was obtained for 1.5% extract. After 5 and 50 days of storage, the microbiological properties were improved in candies prepared with aronia extracts compared to carmoisine, as the total viable count registered important diminutions.
顺应以更健康的天然产品替代合成添加剂的总体趋势，本研究考察了不同浓度的黑 chokeberry 提取物替代果胶软糖中胭脂红染料的效果。此外，还分析了上述提取物的颜色和抗氧化性能，以及它们在不同 pH 值和食品中不同矿物盐存在下的变化。采用高效液相色谱法和分光光度法测定了提取物中的酚类含量。在黑 chokeberry 提取物中发现了高浓度的多酚，其中约 97% 为黄酮类化合物。儿茶素、表儿茶素、阿魏酸及其甲酯、原儿茶酸、没食子酸和对羟基苯甲酸是提取物中鉴定出的主要酚类物质。在酸性介质中，总抗氧化活性降低，而接近中性和碱性的 pH 值对该参数没有任何影响。此外，在最酸性的介质（pH 2.3 和 3.5）中，绿/红颜色参数、色度和色相角增强。在所研究的盐中，CaCl₂ 和 KNO₃ 对颜色的影响最为显著。事实证明，黑 chokeberry 提取物适合替代果胶软糖中的胭脂红染料，因为其物理化学和微生物特性符合规定要求。不仅如此，提取物在所有研究浓度下均改善了果冻的抗氧化和感官特性，1.5% 的提取物获得了最佳的总感官评分。储存 5 天和 50 天后，与胭脂红相比，用黑 chokeberry 提取物制备的糖果的微生物特性得到改善，因为总活菌数显著减少。
