Bai Ying, Sun Yihan, Qiu Chenglei, Xiang Wenxin, Liu Yu, Wang Yujiao, Qi Hang
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China.
Foods. 2024 Dec 10;13(24):3988. doi: 10.3390/foods13243988.
In this study, (UP) was used as the primary research material, and sugar-free gummy jelly was prepared using ultraviolet (UV) irradiation with phycocyanin. The properties were measured using a texture analyzer, color difference analyzer, low-field nuclear magnetic resonance (LF-NMR) analyzer, and sensory evaluation. Additionally, the stability during accelerated storage was examined. The results showed that UV irradiation-assisted phycocyanin significantly increased the hardness of the sugar-free gummy jelly, from 268.4 ± 11.0 g to 477.9 ± 5.2 g, and enhanced its chewiness, from 247.4 ± 12.2 to 415.1 ± 3.1. Additionally, the jelly exhibited stronger water binding ability, with the proportion of immovable water increasing from 6.17 ± 0.66% to 9.52 ± 0.77%. During accelerated storage, the texture properties, color, water migration, and phycocyanin content of the sugar-free gummy jelly were changed. However, UV irradiation-assisted phycocyanin treatment slowed down the changes in the texture, color, and phycocyanin content of the sugar-free gummy jelly, which indicated that the product had good stability during storage. These results enhance the application of UP in sugar-free gummy jellies.
在本研究中，（UP）被用作主要研究材料，并使用藻蓝蛋白通过紫外线（UV）照射制备无糖软糖。使用质构分析仪、色差分析仪、低场核磁共振（LF-NMR）分析仪和感官评价来测量其性能。此外，还考察了加速储存期间的稳定性。结果表明，紫外线照射辅助藻蓝蛋白显著提高了无糖软糖的硬度，从268.4±11.0克提高到477.9±5.2克，并增强了其咀嚼性，从247.4±12.2提高到415.1±3.1。此外，软糖表现出更强的水结合能力，不可移动水的比例从6.17±0.66%增加到9.52±0.77%。在加速储存期间，无糖软糖的质构特性、颜色、水迁移和藻蓝蛋白含量发生了变化。然而，紫外线照射辅助藻蓝蛋白处理减缓了无糖软糖的质构、颜色和藻蓝蛋白含量的变化，这表明该产品在储存期间具有良好的稳定性。这些结果促进了UP在无糖软糖中的应用。
