Charoenphun Narin, Noonim Paramee, Lekjing Somwang, Nitikornwarakul Chawakwan, Pham Nam Hoang, Venkatachalam Karthikeyan
Faculty of Science and Arts, Burapha University, Chanthaburi Campus, Chanthaburi 22170, Thailand.
Faculty of Innovative Agriculture, Fisheries and Food, Prince of Songkla University, Surat Thani Campus, Makham Tia, Mueang, Surat Thani 84000, Thailand.
Gels. 2025 Jan 10;11(1):54. doi: 10.3390/gels11010054.
(GF) is a red seaweed that is widely found in Southeast Asia and has gained attention for its potential bioactive compounds and versatile applications in food products. This study explored the potential of GF as a natural gelling agent in the development of sustainable strawberry-based drinking jelly. By utilizing GF at varying concentrations (0.2 (S1), 0.4 (S2), 0.6 (S3), 0.8 (S4), and 1.0% (S5)), the impact on the physicochemical, textural, phytochemical, and flavor profiles of the strawberry concentrate-based drinking jelly was examined. The results demonstrated that GF concentration significantly affected the color characteristics, structural development, and flavor profiles of the drinking jelly samples. Increasing GF levels progressively enhanced the lightness (L*) and redness (a*) values while reducing the yellowness (b*), with optimal visual appeal achieved in the S4 samples compared to others. Microscopical observations revealed that gel matrix development improved with GF concentrations up to 0.8% (S4), transitioning from a sparse, liquid-like structure at lower levels to a compact, over-gelated network at 1.0% (S5). Physicochemical parameters, including pH, total soluble solid (TSS), and TSS/titratable acidity (TA) ratios, increased with GF levels, contributing to a sweeter, less acidic product, while water activity (a) decreased, enhancing jelly stability. Viscosity and sulfate content increased significantly with GF concentration, indicating improved gel strength but reduced fluidity. Phytochemical analysis revealed that ascorbic acid (AsA) and total phenolic content (TPC) decreased progressively with higher GF levels, leading to a reduction in antioxidant activity (DPPH and ABTS). Volatile compound analysis identified alcohols, esters, and aldehydes as dominant contributors to the flavor profile. 1-Octanol (waxy, citrus-like) and methyl anthranilate (grape-like, sweet) increased substantially, while minor groups such as terpenoids and phenolic compounds contributed floral and woody notes. The findings suggest that S4 samples strike the optimal balance between texture, color, flavor, and antioxidant properties, achieving a cohesive, visually appealing, and flavorful drinking jelly suitable for commercial applications.
麒麟菜是一种广泛分布于东南亚的红藻，因其潜在的生物活性化合物以及在食品中的多种应用而受到关注。本研究探讨了麒麟菜作为天然胶凝剂在开发可持续草莓基饮用果冻中的潜力。通过使用不同浓度（0.2%（S1）、0.4%（S2）、0.6%（S3）、0.8%（S4）和1.0%（S5））的麒麟菜，研究了其对基于草莓浓缩汁的饮用果冻的理化性质、质地、植物化学性质和风味特征的影响。结果表明，麒麟菜浓度显著影响饮用果冻样品的颜色特征、结构形成和风味特征。随着麒麟菜水平的增加，亮度（L*）和红色度（a*）值逐渐提高，而黄色度（b*）降低，与其他样品相比，S4样品具有最佳的视觉吸引力。显微镜观察表明，麒麟菜浓度高达0.8%（S4）时，凝胶基质的形成得到改善，从较低浓度下稀疏的液体状结构转变为1.0%（S5）时致密的过度凝胶化网络。包括pH值、总可溶性固形物（TSS）和TSS/可滴定酸度（TA）比值在内的理化参数随着麒麟菜水平的增加而增加，使产品更甜、酸性更低，而水分活度（a）降低，提高了果冻的稳定性。粘度和硫酸盐含量随着麒麟菜浓度的增加而显著增加，表明凝胶强度提高但流动性降低。植物化学分析表明，随着麒麟菜水平的升高，抗坏血酸（AsA）和总酚含量（TPC）逐渐降低，导致抗氧化活性（DPPH和ABTS）降低。挥发性化合物分析确定醇类、酯类和醛类是风味特征的主要贡献者。1-辛醇（蜡质、类似柑橘）和邻氨基苯甲酸甲酯（类似葡萄、甜味）大幅增加，而萜类和酚类化合物等次要成分贡献了花香和木质调。研究结果表明，S4样品在质地、颜色、风味和抗氧化性能之间达到了最佳平衡，制成了一种具有凝聚力、视觉吸引力且美味的适合商业应用的饮用果冻。
