Spirulina and açai as innovative ingredients in the development of gummy candies
Laura Patricia Rivera Paternina
Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Contribution: Formal analysis, Investigation, Methodology, Validation, Writing - original draft, Writing - review & editing
Search for more papers by this authorLuiza Moraes
Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Contribution: Methodology, Supervision, Writing - review & editing
Search for more papers by this authorThaisa Duarte Santos
Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Contribution: Conceptualization, Methodology, Writing - review & editing
Search for more papers by this authorMichele Greque de Morais
Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Contribution: Conceptualization, Writing - review & editing
Search for more papers by this authorCorresponding Author
Jorge Alberto Vieira Costa
Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Correspondence
Jorge Alberto Vieira Costa, Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS, Brazil.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Project administration, Supervision, Visualization, Writing - review & editing
Search for more papers by this authorLaura Patricia Rivera Paternina
Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Contribution: Formal analysis, Investigation, Methodology, Validation, Writing - original draft, Writing - review & editing
Search for more papers by this authorLuiza Moraes
Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Contribution: Methodology, Supervision, Writing - review & editing
Search for more papers by this authorThaisa Duarte Santos
Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Contribution: Conceptualization, Methodology, Writing - review & editing
Search for more papers by this authorMichele Greque de Morais
Laboratory of Microbiology and Biochemistry, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Contribution: Conceptualization, Writing - review & editing
Search for more papers by this authorCorresponding Author
Jorge Alberto Vieira Costa
Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, Brazil
Correspondence
Jorge Alberto Vieira Costa, Laboratory of Biochemical Engineering, College of Chemistry and Food Engineering, Federal University of Rio Grande, Rio Grande, RS, Brazil.
Email: [email protected]
Contribution: Conceptualization, Funding acquisition, Project administration, Supervision, Visualization, Writing - review & editing
Search for more papers by this authorAbstract
The gummy industry is showing a growing interest in adding novel ingredients to conventional formulations since consumers are looking for healthier and more nutritious products. Thus, this work aimed to develop sucrose-free gummy candies without artificial food dyes and incorporated with Spirulina biomass and freeze-dried açai pulp (FDAP) at concentrations of 1%, 3%, and 5%. Gummy candy enriched with 5% Spirulina (GSP5) showed the nutritional (increase of 36.7% and 414.3% in protein and mineral contents, respectively) and functional increments (0.081 mg GAE g−1 of phenolic compounds and 11.4% DPPH scavenging activity) when compared to control (GC; 0% Spirulina). Gummy candy added with 3% FDAP (GAC3) showed 1.7% lipids, 0.4% minerals, 0.190 mg GAE g−1 of phenolic compounds, and 27.0% DPPH scavenging activity. The acceptability index was satisfactory for both formulations GSP5 (78.7%) and GAC3 (83.8%). Therefore, Spirulina biomass and FDAP could be used as innovative ingredients in sucrose-free gummies manufacturing.
Novelty impact statement
The addition of Spirulina biomass and freeze-dried açai pulp in gummy candies improved their nutritional and functional value. Spirulina biomass addition increased gummy candies protein and mineral content, whereas gummy candies enriched with freeze-dried açai pulp exhibited antioxidant capacity up to 36% and the highest phenolic content. Besides, the sensory evaluation of gummy candies indicated a high acceptability index of around 80%.
CONFLICT OF INTEREST
The authors declare that they have no competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
Open Research
DATA AVAILABILITY STATEMENT
The data that support the findings of this study are available from the corresponding author upon reasonable request.
Supporting Information
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Figure S1 |
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