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Synthetic dye’s substitution with chokeberry extract in jelly candies

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Abstract

Matching the general trend of replacing synthetic additives with healthier natural products, the present research studies the effects of different concentrations of chokeberry extract which substitute carmoisine dye in jelly candies. Also, the colour and antioxidant properties of the aforementioned extract and their changes at various pH and in presence of different mineral salts from foods are analysed. The phenolic content of the extract was determined using HPLC and spectrophotometric methods. A high concentration of polyphenols was found in the chokeberry extract, of which around 97% were flavonoids. Catechin, epicatechin, ferulic acid and its methyl esther, protocatechuic, gallic and para-hydroxybenzoic acids were the major phenolics identified in the extract. The total antioxidant activity decreased in acidic media, while close-to-neutral and alkaline pH values did not exhibit any effect on this parameter. Furthermore, the green/red colour parameter, the chroma and the hue angle were enhanced in the most acidic media (pH 2.3 and 3.5). From the studied salts, CaCl2 and KNO3 had the most significant effects on colour. The chokeberry extract proved to be suitable as replacement of carmoisine dye in jelly candies, as the physicochemical and microbiological properties comply with the regulated requirements. More than that, the extract improved the antioxidant and sensory properties of jellies in all studied concentrations and the best total sensory score was obtained for 1.5% extract. After 5 and 50 days of storage, the microbiological properties were improved in candies prepared with aronia extracts compared to carmoisine, as the total viable count registered important diminutions.

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Acknowledgements

Aliona Ghendov-Mosanu and Elena Cristea were recipients of Eugen Ionescu scholarships offered by AUF and the Ministry of Foreign Affairs of Romania. The authors would also like to thank the project AUF BECO-2012-53-U-56135FT205. This work was benefited from support through the Projects: AUF - DRECO - S0446 SaIN (Agence Universitaire de la Francophonie, 2017-2019) and 16.80013.5107.22/Ro “The substitution of synthetic food additives with bioactive components extracted from natural renewable resources” (Academy of Science of Moldova, Moldovan Government and UEFISCDI, BM 35/2016 PN III-P3-220).

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Authors and Affiliations

  1. Technical University of Moldova, 9/9 Studentilor St, 2045, Chişinău, Republic of Moldova

    Aliona Ghendov-Mosanu, Elena Cristea & Rodica Sturza

  2. Research Center for Oenology, Iasi Branch, Romanian Academy, 9 Mihail Sadoveanu Alley, 700490, Iasi, Romania

    Marius Niculaua

  3. “Ion Ionescu de la Brad” University of Agricultural Sciences and Veterinary Medicine of Iasi, 3 Mihail Sadoveanu Alley, 700490, Iasi, Romania

    Antoanela Patras

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  1. Aliona Ghendov-Mosanu
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  2. Elena Cristea
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  3. Rodica Sturza
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  4. Marius Niculaua
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  5. Antoanela Patras
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Correspondence to Antoanela Patras.

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Ghendov-Mosanu, A., Cristea, E., Sturza, R. et al. Synthetic dye’s substitution with chokeberry extract in jelly candies. J Food Sci Technol 57, 4383–4394 (2020). https://doi.org/10.1007/s13197-020-04475-6

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  • DOI: https://doi.org/10.1007/s13197-020-04475-6

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