Stępień Anna, Tkaczewska Joanna, Nowak Nikola, Grzebieniarz Wiktoria, Goik Urszula, Żmudziński Daniel, Jamróz Ewelina
Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka Street 122, PL-30-149 Cracow, Poland.
Department of Animal Products Processing, University of Agriculture, Balicka Street 122, PL-30-149 Cracow, Poland.
Materials (Basel). 2023 Sep 27;16(19):6443. doi: 10.3390/ma16196443.
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.
消费者对营养对健康影响的意识不断提高，以及纯素饮食越来越受欢迎，这使得人们需要寻找新的基于植物的标准糖果产品配方，这些产品能量密度高、营养价值低且含有明胶。因此，本研究的目的是基于一种藻类衍生的多糖——角叉菜聚糖（FUR）开发纯素无糖软糖果冻。到目前为止，尽管角叉菜聚糖的结构形成特性在纯素糖果生产中显示出很高的潜力，但它尚未被用作凝胶形成剂。软糖果冻的基本配方包括添加大豆分离蛋白和/或菊粉。对最终产品的流变学、抗氧化、机械和物理化学性质进行了表征。还开发了由三层聚合物薄膜组成的软糖果冻环保包装。据观察，在添加了大豆分离蛋白的软糖果冻中获得了最高的质地参数值，并且还发现其对抗氧化活性有积极影响。在干燥之前，所有基于角叉菜聚糖的凝胶体系都显示出强弹性水凝胶特有的G'和G"值。在冷藏条件下将软糖果冻储存一周会导致硬度增加、水分含量降低和水分活度值降低。总体而言，我们的研究表明角叉菜聚糖作为糖果产品中的胶凝剂以及作为其包装的基础聚合物具有很高的潜力。
