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Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage

This study explored the potential of fortified pomegranate gummy candies (GC) as a solution for insufficient vitamin C and phenol intake. It entailed two objectives: assessing the impact of ambient storage (20±2 ℃) on various GC properties and developing kinetic models to predict vitamin C and pheno...

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Main Authors: Qi, Ng An, Noor Hasnan, Noor Zafira, Kadir Basha, Roseliza, Alyas, Nur Diyana, Mohd Zulkifli, Nurin Izzati
Format: Article
Language:English
Published: Universitas Brawijaya 2023
Online Access:http://psasir.upm.edu.my/id/eprint/110389/1/110389.pdf
http://psasir.upm.edu.my/id/eprint/110389/
https://industria.ub.ac.id/index.php/industri/article/view/5565
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spelling my.upm.eprints.1103892024-10-09T03:36:30Z http://psasir.upm.edu.my/id/eprint/110389/ Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage Qi, Ng An Noor Hasnan, Noor Zafira Kadir Basha, Roseliza Alyas, Nur Diyana Mohd Zulkifli, Nurin Izzati This study explored the potential of fortified pomegranate gummy candies (GC) as a solution for insufficient vitamin C and phenol intake. It entailed two objectives: assessing the impact of ambient storage (20±2 ℃) on various GC properties and developing kinetic models to predict vitamin C and phenol degradation during storage. The study involved the preparation of GC using a modified formulation and examined moisture content, water activity, texture, vitamin C, total phenolic content, and microbiological counts during 15-day-storage. Findings revealed that the moisture content decreased from 21.82% to 13.41%, potentially affecting texture. Water activity remained high (0.84-0.86), posing potential microbiological risks. The textural analysis indicated high hardness, springiness, gumminess, and chewiness, which may impact consumer acceptance. Adhesiveness remained minimal. Vitamin C decreased from 2,176.90 mg AA/100g to 1,419.10 mg AA/100g, possibly influenced by moisture and oxygen. Phenolic content decreased from 2,845.97 mg GAE/100g to 2,183.70 mg GAE/100g, remaining remarkably high. Kinetic modeling revealed that zero-order kinetics best described degradation, with constant degradation rates. In conclusion, fortified pomegranate GC demonstrate potential as functional food. However, further research is necessary to optimize texture properties, improve formulation and understand complex interactions between gelatin and phenolic compounds for enhanced consumer acceptance and health benefits. Universitas Brawijaya 2023 Article PeerReviewed text en cc_by_sa_4 http://psasir.upm.edu.my/id/eprint/110389/1/110389.pdf Qi, Ng An and Noor Hasnan, Noor Zafira and Kadir Basha, Roseliza and Alyas, Nur Diyana and Mohd Zulkifli, Nurin Izzati (2023) Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage. Industria: Jurnal Teknologi dan Manajemen Agroindustri, 12 (2). pp. 103-117. ISSN 2252-7877; eISSN: 2549-3892 https://industria.ub.ac.id/index.php/industri/article/view/5565 10.21776/ub.industria.2023.012.02.1
institution Universiti Putra Malaysia
building UPM Library
collection Institutional Repository
continent Asia
country Malaysia
content_provider Universiti Putra Malaysia
content_source UPM Institutional Repository
url_provider http://psasir.upm.edu.my/
language English
description This study explored the potential of fortified pomegranate gummy candies (GC) as a solution for insufficient vitamin C and phenol intake. It entailed two objectives: assessing the impact of ambient storage (20±2 ℃) on various GC properties and developing kinetic models to predict vitamin C and phenol degradation during storage. The study involved the preparation of GC using a modified formulation and examined moisture content, water activity, texture, vitamin C, total phenolic content, and microbiological counts during 15-day-storage. Findings revealed that the moisture content decreased from 21.82% to 13.41%, potentially affecting texture. Water activity remained high (0.84-0.86), posing potential microbiological risks. The textural analysis indicated high hardness, springiness, gumminess, and chewiness, which may impact consumer acceptance. Adhesiveness remained minimal. Vitamin C decreased from 2,176.90 mg AA/100g to 1,419.10 mg AA/100g, possibly influenced by moisture and oxygen. Phenolic content decreased from 2,845.97 mg GAE/100g to 2,183.70 mg GAE/100g, remaining remarkably high. Kinetic modeling revealed that zero-order kinetics best described degradation, with constant degradation rates. In conclusion, fortified pomegranate GC demonstrate potential as functional food. However, further research is necessary to optimize texture properties, improve formulation and understand complex interactions between gelatin and phenolic compounds for enhanced consumer acceptance and health benefits.
format Article
author Qi, Ng An
Noor Hasnan, Noor Zafira
Kadir Basha, Roseliza
Alyas, Nur Diyana
Mohd Zulkifli, Nurin Izzati
spellingShingle Qi, Ng An
Noor Hasnan, Noor Zafira
Kadir Basha, Roseliza
Alyas, Nur Diyana
Mohd Zulkifli, Nurin Izzati
Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage
author_facet Qi, Ng An
Noor Hasnan, Noor Zafira
Kadir Basha, Roseliza
Alyas, Nur Diyana
Mohd Zulkifli, Nurin Izzati
author_sort Qi, Ng An
title Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage
title_short Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage
title_full Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage
title_fullStr Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage
title_full_unstemmed Physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (GC) during ambient storage
title_sort physicochemical properties, bioactive compounds degradation kinetics, and microbiological counts of fortified pomegranate gummy candy (gc) during ambient storage
publisher Universitas Brawijaya
publishDate 2023
url http://psasir.upm.edu.my/id/eprint/110389/1/110389.pdf
http://psasir.upm.edu.my/id/eprint/110389/
https://industria.ub.ac.id/index.php/industri/article/view/5565
_version_ 1814054705032069120
score 13.211869

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