Cedeño-Pinos Cristina, Martínez-Tomé Magdalena, Murcia María Antonia, Jordán María José, Bañón Sancho
Department of Food Technology and Science and Nutrition, Veterinary Faculty, Regional Campus of International Excellence "Campus Mare Nostrum", University of Murcia, 30100 Murcia, Spain.
CIBER: CB12/03/30038 Pathophysiology of Obesity and Nutrition, CIBERobn, Carlos III Health Institute (ISCIII), 28013 Madrid, Spain.
Antioxidants (Basel). 2020 Dec 16;9(12):1289. doi: 10.3390/antiox9121289.
Enrichment with rosemary antioxidants is proposed as a possible strategy to obtain healthier jelly candies. Two aqueous rosemary extracts (RE) containing 73.9 (RE74) and 145.6 (RE146) mg polyphenols per g fresh weight were assessed as antioxidants in jelly candies based on fructooligosaccharides, inulin and stevia. Up to 15 phenolic acids, flavonoids and diterpenes were determined in the extracts, with rosmarinic acid as the main active compound. Sensory tolerance, physical properties, rosmarinic acid recovery, polyphenol content, and antioxidant capacity were determined in jelly candies. The threshold of sensory detection was established at 0.26 g RE146/kg of raw candy, below which rosemary off-flavours were avoided without altering pH, brix, texture, CIELab colour, and consumer acceptance. Adding 0.26 g RE146 per kg increased ( < 0.001) polyphenol content from 197 to 411 µg GAE/g and the antioxidant capacity from 1.77 to 4.14 μmol Trolox/g. Rosemary polyphenols resulted in being resistant to cooking, acted as secondary antioxidants and showed good interaction with the other jelly ingredients. Aqueous extracts from rosemary distillation by-products can be incorporated at acceptable levels to jelly candy formulations leading to higher oxidative stability and an increased content of dietary polyphenols.
用迷迭香抗氧化剂进行强化被认为是获得更健康软糖的一种可能策略。评估了两种每克鲜重分别含有73.9毫克（RE74）和145.6毫克（RE146）多酚的迷迭香水提取物作为基于低聚果糖、菊粉和甜菊糖苷的软糖中的抗氧化剂。提取物中测定了多达15种酚酸、黄酮类化合物和二萜类化合物，其中迷迭香酸是主要活性成分。测定了软糖的感官耐受性、物理性质、迷迭香酸回收率、多酚含量和抗氧化能力。感官检测阈值确定为0.26克RE146/千克生糖，低于该值可避免迷迭香异味，且不会改变pH值、糖度、质地、CIELab颜色和消费者接受度。每千克添加0.26克RE146可使多酚含量从197微克没食子酸当量/克增加到411微克没食子酸当量/克（<0.001），抗氧化能力从1.77微摩尔Trolox/克增加到4.14微摩尔Trolox/克。迷迭香多酚经烹饪后仍具抗性，可作为二级抗氧化剂，且与其他软糖成分具有良好的相互作用。迷迭香蒸馏副产品的水提取物可以以可接受的水平添加到软糖配方中，从而提高氧化稳定性并增加膳食多酚的含量。
