Development of healthy gummy jellies containing honey and propolis

SOSA, NATALIA; SCHEBOR, CAROLINA; RIVERO, ROY; LEIVA, GRACIELA; ARCHAINA, DIEGO; BALDI CORONEL, BERTHA

JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE

JOHN WILEY & SONS LTD

Lugar: LOndres; Año: 2019 vol. 100 p. 1030 - 1037

0022-5142

The objective of this work was to develop gummy jellies containing honey and propolis, keeping the natural antioxidant principles of the beehive ingredients, and satisfying the consumer´s requirements.RESULTSA gummy jelly containing honey and propolis (HPGJ) was developed. A sensory study with consumers (n= 74) performed an intensity level evaluation test analyzing: color, hardness, adhesiveness, gumminess, sweet taste and honey taste. A penalty analysis indicated that HPGJ was too hard. However, in the global acceptance study more than 90% of consumers gave liking categories.Regarding the potential functional properties, the antioxidant capacity (AC) of HPGJ was 8.17 ± 0.55 mmol eqTrolox/kg, and up to 40% AC was retained after in vitro digestion. Additionally, AC of HPGJ was up to 10 times higher than that of similar commercial products. A storage study at 25°C showed that color and AC significantly increased along 90 days due to the development of Maillard reaction. Storage under darkness allowed keeping low values of global color change up to 45 days. Another positive facet was that the addition of propolis delayed the fungal growth during storage.CONCLUSIONSAn organoleptically palatable gummy jelly was obtained. Among the positive features, it showed higher AC than similar commercial candies. Additionally, HPGJ offered a high bioaccesible AC input detected upon in vitro digestion. Overall, HPGJ could be considered an interesting, appetizing and healthier alternative to regular gummy jellies available in the market. Adequate packaging should be considered in order to extend HPGJ shelf life, reducing browning reactions.