|
|
|
|
|
Universidade Federal de Santa Maria
Ci. e Nat., Santa Maria, v. 46, e84112, 2024
DOI: 10.5902/2179460X84112
ISSN 2179-460X
Submitted: 15/06/2023 • Approved: 27/09/2024 • Published: 22/11/2024
Chemistry
Development and characterization of probiotic pectin candy with jussara and passion fruit
Desenvolvimento e caracterização de bala de pectina probiótica com jussara e maracujá
Beatriz Veltre CostaI
Isabela Valente de OliveiraII
Jéssica Soares MirandaII
Diana Clara Nunes de LimaIII
Wellingta Cristina Almeida do Nascimento BenevenutoI
Maurilio Lopes MartinsII
Bruno Ricardo de Castro Leite JúniorIIII
Roselir Ribeiro da SilvaII
Eliane Mauricio Furtado MartinsII
I Universidade Estadual de Campinas , Campinas, SP, Brazil
II Instituto Federal do Sudeste de Minas Gerais, Rio Pomba, MG, Brazil
III Centro Federal de Educação Tecnológica Celso Suckow da Fonseca, Rio de Janeiro, RJ, Brazil
IIII Universidade Federal de Viçosa, Viçosa, MG, Brazil
ABSTRACT
Functional foods are being developed in different industries. This study evaluated the survival of the probiotic Bacillus coagulans GBI-30 6086 in pectin candies containing jussara and passion fruit pulps. Physicochemical analyses, anthocyanin content, antioxidant capacity, microbiological quality, probiotic viability, and in vitro gastrointestinal resistance of B. coagulans were carried out during 30 days (28 °C). Sensory acceptance was done after elaboration of the candies. The addition of probiotics and fruit pulps did not modify the physicochemical characteristics of the pectin candies during storage (p> 0.05). The pH of the candies was 3.77, and the acidity was approximately 1.0% citric acid during storage. Aw was 0.70, and the candies showed a red / purple color due to the addition of the jussara pulp. Values of 45 mg.100g-1 and 360 µM Trolox.g-1 were found for anthocyanins and antioxidant capacity, respectively, at the end of the shelf life. The product was safe to consume, and the average viability of B. coagulans was 6.57 log CFU/g from 15 days to 30 days of storage. At the end of the gastrointestinal simulation, 6.72 log CFU/g of B. coagulans remained viable, indicating that the pectin candies have the potential to be probiotic. The candies had excellent acceptance by consumers. The inclusion of the tropical fruit mix had a positive impact on the formulation of pectin candies, reducing the need for artificial additives while combining the desirable characteristics of the fruits with the probiotic, enhancing the functional appeal of the product.
Keywords: Pectin candy; Fruit pulp; Gastrointestinal resistance
RESUMO
Alimentos funcionais estão sendo desenvolvidos em diferentes indústrias. Este estudo avaliou a sobrevivência do probiótico Bacillus coagulans GBI-30 6086 em balas de pectina contendo polpas de jussara e maracujá. Análises físico-químicas, teor de antocianinas, capacidade antioxidante, qualidade microbiológica, viabilidade do probiótico e resistência gastrointestinal in vitro de B. coagulans foram realizadas durante 30 dias (28 °C). A aceitação sensorial foi feita após a elaboração das balas. A adição de probiótico e polpas de frutas não modificou as características físico-químicas das balas de pectina durante o armazenamento (p>0,05). O pH das balas foi de 3,77 e a acidez foi de aproximadamente 1,0% de ácido cítrico durante o armazenamento. A Aw foi de 0,70 e as balas apresentaram coloração vermelha/roxa, devido à adição da polpa de jussara. Valores de 45 mg.100g-1 e 360 µM Trolox.g-1 foram encontrados para antocianinas e capacidade antioxidante, respectivamente, no final da vida de prateleira. O produto mostrou-se seguro para consumo e a viabilidade média de B. coagulans foi de 6,57 log UFC/g de 15 a 30 dias de armazenamento. Ao final da simulação gastrointestinal, 6,72 log UFC/g de B. coagulans permaneceram viáveis, indicando que as balas de pectina são potencialmente probióticas. As balas apresentaram excelente aceitação pelos consumidores. A inclusão do mix de frutas tropicais teve um impacto positivo na formulação das balas de pectina, reduzindo a necessidade de aditivos artificiais e combinando as características desejáveis das frutas com o probiótico, aumentando o apelo funcional do produto.
Palavras-chave: Bala de pectina; Polpa de fruta; Resistência gastrointestinal
Different kinds of confectionery products are produced and gummy candies represent approximately 50% of confectionery market (Garcia, 2000), with a heterogeneous group of consumers, characterized as eventual consumption (Sessler et al., 2013). Gummy candies are essentially composed by sugars, gelling agents, as gelatine, pectin, guar and xanthan gums, starch and derivatives (Charoen et al., 2015; Habilla & Cheng, 2015; Riedel et al., 2015; Utomo et al., 2014; Miranda et al., 2020), as well as flavouring and coloring agents.
In recent years, there has been a growing emphasis on natural ingredients that promote health, mood, sensory properties and convenience as factors influencing food preferences and consumer motivation (Souza et al., 2020). When it comes to confectionery products, the main motivational factors are “satisfying hedonic hunger” and “pleasure”. Despite the increasing demand for healthier food options (Schieber et al., 2001), there has not been a significant decrease in the consumption of confectionery products (Bracale & Vaccaro, 2020; Khan & Smith, 2020; Laguna et al.,2020; Konar et al., 2022). Therefore, these products continue to be attractive and popular, primarily due to their sensory appeal and convenience (Sessler et al., 2013; De Moura et al., 2019). Consequently, they serve as promising matrices for incorporating functional components (De Moura et al., 2019).
There are some strategies to develop healthier products, such as, incorporating vitamins, probiotics and fruits to the formulations (Silva et al., 2016; Altinok et al., 2020; Miranda et al., 2020). Probiotics are living organisms that when administered in adequate amounts, confer benefits to the health of the host (FAO & WHO, 2006). These microorganisms have been added in different matrices and confectionery products are an innovative option. In addition, Brazil has a large fruity diversity (Rigueira et al., 2013). Júnior et al. (2020) appointed that, the industrial production of brazilian candies is mainly related to fruits such as guava, banana and cashew. Some of Brazilian fruity are unexplored potential, such as, Jussara fruit (Euterpe edulis M.), a palm widely distributed in the Brazilian Atlantic Forest and produces jussara fruit, with dark purple pulp (Borges et al., 2013). This fruit has a high concentration of phenolic compounds and antioxidant activity, being able to act as an additive natural in the development of new functional products (Bicudo et al., 2014). It is similar açai (Euterpe Oleracea Mart.), however, it still has low economic interest. Other fruit of interest and typical of Brazil is yellow passion fruit (Passiflora edulis), that presents peculiar flavor (Oliveira, 2015), antioxidant activity, vitamins (A and C), phenolic compounds, carotenoids, and mineral salts (Zeraik, 2010; Rotili, 2013).
Considering the importance of consuming probiotics and the potential of unexplored Brazilian fruits, as jussara, besides the predominance of probiotics in dairy products and limitations on the consumption by lactose intolerant individuals, allergic to milk proteins and vegetarian individuals (Martins et al., 2013; Perricone et al., 2015), it is believed that the incorporation of probiotics and fruit pulps in pectin candies presents itself as a potential alternative for the food industries to develop products more health, attracting the most demanding people who value well-being.
Thus, the present study aimed to develop jussara and passion fruit pectin candies, supplemented with Bacillus coagulans GBI-30 6086 and to evaluate their physical-chemical characteristics, antioxidant capacity, microbiological characteristics and probiotic viability during storage. In addition, the probiotic resistance to the conditions of the gastrointestinal tract (GTI) simulated in vitro and sensorial acceptance were assessed.
2.1 Material
The following material were used: sucrose (Union, Brazil); glucose syrup (Glucogill 40 DE, Cargill, Brazil); high methoxyl pectin (Rica Nata, Brazil); sodium citrate (Synth, Brazil); citric acid (Proregi, Brazil) and probiotic Bacillus coagulans GBI-30 6086 (Schiff®, USA).
2.2 Methods
2.2.1 Obtaining fruit pulp
The fruit pulp of jussara palm (Euterpe edulis Martius) was obtained from the farmers in the region of Rio Pomba city (Minas Gerais, Brazil). Passion fruit (Passiflora edulis) purchased in the same city were washed in running water and sanitized by immersion in sodium hypochlorite solution (200 mg.L-1/10 minutes). The passion fruit pulp was obtained in an industrial blender (KD Eletro, Brazil), filtered, pasteurized (82 °C/1min) and frozen in a cold chamber (-18 °C) until use.
2.2.2 Pectin gummy candy production enriched with Bacillus coagulans GBI-30 6086
The texture agent of gummy candy matrix was the pectin. The pectin (1.5%) was hydrated in hot water (22.4%) at a temperature of 70 to 90 °C, vigorously stirring using a mixer. The sucrose (21.1%), glucose syrup (24.9%) and sodium citrate (0.1%) were manually homogenized and mixed to hydrated pectin. This syrup was concentrated under atmospheric pressure until reached 95 °C and the fruit pulps were added to a concentration of 72-74 °Brix. The mass was cooled to 80 °C by manual stirring, and citric acid was added (0.1%).
After adding citric acid, the mass was cooled to 55 °C and capsules containing 109 spores of the probiotic Bacillus coagulans GBI-30 6086 (Schiff®, USA) was added in 1000g of syrup in order to obtain about 106 cells in the product. The syrup was immediately deposited in silicone molds for drying in an oven (25 ºC/48h), until reached the water activity (Aw) of approximately 0.70. . The gummy candies were unmolded and stored in closed glass bottles protected from light.
2.2.3 Determination of the physicochemical characteristics
The pH value (GEHAKA, São Paulo, Brazil), titratable acidity (citric acid/100g of product) and the water activity (Aw/Aqualab, Decagon Devices Aqualab Lite) of the pectin candies were determined according to AOAC (2016).
Colour analysis was evaluated using a Konica Minolta CR10 (Tecnal, São Paulo, Brazil) colorimeter. The colour was determined by direct reading of the reflectance of the coordinates L* (lightness and varies from 0 (black) to 100 (white) and b* (saturation and varies from +b (yellow) to -b (blue)) using the CIELAB L* scale adopted as standard by the International Commission on Illumination.
All analyzes of pH, acidity, water activity and color were performed immediately after the elaboration of the candies (time zero) and at times 15 and 30 days of storage at 28 °C ± 2.
2.2.4 Determination of anthocyanin content and antioxidant capacity of the candies
The anthocyanin contents of the pectin candies were determined according to Lees and Francis (1972) after the elaboration of the candies (time zero) and at 30 days of storage. The results were expressed in mg anthocyanin per 100 g of product. The pectin gummy candies were evaluated for their antioxidant capacity according to the ABTS radical cations [2,2′-azinobis (3-ethylbenzthiazoline sulfonic acid-6)] capture method described by Re et al. (1999) and the results expressed in μM Trolox/g of product. The analyze was carried out in the time zero, and subsequently after 15 and 30 days of storage at 28 °C ± 2.
2.2.5 Microbiological quality of the pectin candies
Thermotolerant coliforms were determined by the Most Probable Number (MPN) technique according to Kornacki and Johnson (2001). The presence or absence of Salmonella sp. was determined in 25 g of the samples, homogenized in 225 mL of lactose broth (MicroMed/Isofar, Duque de Caxias, Rio de Janeiro, Brazil) using the methodology of Andrews et al. (2001). The pectin candies were evaluated immediately after processing (time 0) and after 30 days of storage.
2.2.6 Evaluation of the viability of B. coagulans GBI-30 6086
The viability of B. coagulans was determined immediately after elaborating the pectin candies (time “0 day”) and after 15 and 30 days of storage. This probiotic bacterium was quantified in the Tryptic Soy Agar (TSA, Merck Millipore, Brazil) by the pour plate technique, and the Petri dishes were incubated at 50 °C for 72 h. Gram staining and morphology evaluation were performed to confirm B. coagulans.
2.2.7 In vitro simulation of B. coagulans GBI-30 6086 to the gastrointestinal conditions
The methodology described by Bedani et al. (2013) was used, simulating the gastric, enteric I and enteric II phases, and applying soon after preparation of the pectin candies (“0 day”) and after 30 days of storage of the candies maintained at 28 °C ± 2.
2.2.8 Sensorial acceptance
A total of 100 consumers (> 18 years old) carried out the sensory test to evaluated pectin candy (time “0 day”). The Ethics Committee at the Federal Institute of Education, Science and Technology of Southeast of Minas Gerais, Brazil approved the study (CAAE: 92732418.2.0000.5588). The hedonic scale of nine points was used, varying from “extremely liked” (score 9) to “disliked extremely” (score 1) for the following attributes: sweetness, aroma, taste, texture, color and overall liking.
2.3. Data analyses
The analyzes of pH, acidity, water activity, color, antioxidant capacity and viability of B. coagulans were evaluated using a completely randomized design with three replications and 1x3 factorial scheme, being one treatment and three times of storage. Anthocyanins and survival of B. coagulans to the gastrointestinal conditions were evaluated using a completely randomized design with three replications and 1x2 factorial scheme, being one treatment and two times of storage.
After performing the analysis of variance (ANOVA), the averages of the different treatments were compared by Tukey test. Acceptance data were evaluated by media test. All statistical procedures were carried out considering a 5% level of probability and using STATISTICA 13.0 software (TIBCO Software Inc, 2017).
3.3.1 Physicochemical analysis
There was no significant change (p> 0.05) of pH and acidity during storage and average pH value was 3.77 and the acidity value was, approximately, 1.0 %. Considering that pectin gels are formed at pH below 3.8 (Avelar & Efraim, 2020; Toft et al., 1986), the pH in 3.77 was essential for gel formation, an important e expected sensory parameter, similar results were presented by Avelar and Efraim (2020) in pectin candies.
Figure 1– pH (A) and acidity (B) obtained during the storage period at 28 °C for jussara and passion fruit pectin candies. Erro bars represent ± standard deviation (n=3)
Source: research data
The average water activity (Aw) value of the candies was 0.702, during the 30 days of storage, (p> 0.05). For better stability, this kind of candy should present Aw range between ٠.٥-٠.٧٥ (Ergun et al., 2010), which contribute to a longer shelf-life. Jellies and gummies are products whose characteristics are determined by the gelling agent and the final water content (Demars & Ziegler, 2001).
It was found that the pectin candies maintained their color over the 30 days of storage (p> 0.05), with no variation in the coordinates L * (brightness – average value of 19.45), a * (red-green– 1.04) and b * (yellow – blue–1.33). The candies color presented no discoloration, showing the jussara as potential natural color in gummy candy, maintaining the original color during the storage.
The low average values of the L* coordinate associated with the positive values of a* and b* characterize a dark reddish color of the candies, which was expected due to the use of jussara pulp.
The substitution of artificial colors for fruit pulps adds natural color to the product, in addition to compounds beneficial to health, such as antioxidant pigments that promote well-being, considering that some synthetic and artificial colors are harmful to consumers’ health. Bearing in mind that children are among the main consumers of these products and that artificial colors, in addition to not having nutritional value, can still cause allergies in this public, the use of fruit pulps is very important.
Anthocyanins are natural pigments present in vegetables, responsible for the colors blue, purple, violet, orange and for almost all shades of red found in these products (Blando et al., 2004). There was a significant reduction (p<0.05) between anthocyanins from the beginning (time 0 - 54.64 mg. 100g-1) to the end of storage period of pectin candies (30 days - 46.00 mg 100g-1). According to Bastos et al. (2017), factors such as temperature, exposure to light and the presence of oxygen influence the stability of these pigments, especially temperature and luminosity that accelerates the degradation of these compounds.
On the other hand, the storage period did not change (p> 0.05) the antioxidant capacity of the pectin candies analyzed (Figure 2), which reveals the stability of these chemical compounds.
Figure 2 – Antioxidant capacity of pectin candies over the storage period at 28 °C. Erro bars represent ± standard deviation (n=3)
Source: research data
Jussara and passion fruit are fruits with powerful antioxidant action. Then, the determination of antioxidant capacity is useful to evaluate the action that bioactive compounds exert on the body’s protection against harmful effects (Borges et al., 2013). There are no published studies in the literature involving the use of jussara and passion fruit pulps in confectionery products. Therefore, we believe in the promising potential of using these pulps in candies and derivatives, since in addition to meeting the need for the use of artificial colors, they promote flavor due to their soluble solids content and provide nutritional value to the products.
3.3.2 Microbiological analyzes
The analyzed candies are safe for human consumption, with a thermotolerant coliform count of the <3.0 NMP.g-1 and absence of Salmonella sp. in 25 g of sample. These results show that the fruits used were healthy and correctly sanitized, and that the processing was adequate. Other factors that also contribute to microbiological safety are the use of heat in the processing and the high acidity of the product, besides Aw of approximately 0.70.
B. coagulans GBI-30 6086 remained viable during the storage period of the candies, with an average of 6.57 log CFU/g during the 30 days of storage, with no influence of time on the counting over the shelf life (Figure 3), which demonstrates the stability of the culture in the food matrix.
The international literature reports that it is necessary > 6.0 CFU of probiotic bacterium per serving of food to be considered a probiotic (Madureira et al., 2011; Argyri et al., 2013). Based on these results, the gummy candies showed promising counts. According to Martins et al. (2016), to guarantee the survival of probiotic microorganisms during storage time is a technological challenge, since most probiotic bacteria are sensitive to exposure to oxygen, heat and acids. This problem can be solved using strains of probiotic bacilli, as used in the present study.
Miranda et al. (2020), when evaluating the viability of B. coagulans in gelatin candy, found counts greater than 6.4 log CFU/g over the 90-day storage period. The viability results confirm that this probiotic is a viable option to be used in the production of functional foods that are subjected to high temperatures during processing, as they showed good counts in the final product and throughout the shelf life.
However, the incorporation of probiotic microorganisms into a food matrix also requires studies on their survival during industrial processing and storage conditions, and during the stress conditions imposed during gastrointestinal transit to the site of action (Bernat et al., 2014), in order to guarantee the effective action of the probiotic bacteria (Botta et al., 2013).
Figure 3 – Viability of B. coagulans GBI-30 6086 in jussara and passion fruit pectin candies during the storage period at 28 °C. Erro bars represent ± standard deviation (n=3)
Source: research data
According to Minekus et al. (2014), during digestion, the food is submitted to the action of gastric pepsin at an acidic pH, finally reaching the intestine, where it again encounters a pH value close to neutrality and with the bile salts.
When evaluating the behavior of the microorganism in the different phases, gastric, enteric I e enteric II, it was verified that B. coagulans reached the end of the gastrointestinal simulation with an average count of 6.72 log CFU/g (Figure 4). Although viability has differed over time (p<0.05), B. coagulans reached the end of the shelf life of the gummy, in the enteric phase II, with counts that ensure the effective action of the probiotic for the consumer. Therefore, the gummy candies can be considered a potentially probiotic product.
Hong et al. (2005) highlighted the resistance of Bacillus strains to many food processing operations, as well as survival in adverse gastric and intestinal conditions, due to their sporulated characteristic. Sporulated bacteria can resist high temperatures, including pasteurization and low pH (Evelyn & Silva, 2019). Therefore, the use of B. coagulans in the preparation of pectin candies is a viable alternative.
Thus, the selection of a suitable strain is essential to obtain success in the elaboration of a functional probiotic product, since the interaction between the microorganism and the matrix must help in the resistance of the bacteria during the passage through the gastrointestinal tract (Do Espírito-Santo et al., 2011; Burns et al., 2014).
Figure 4 – Viability of B. coagulans GBI-30 6086 in pectin candies after the different phases of in vitro simulation of gastrointestinal conditions. Erro bars represent ± standard deviation (n=3)
Source: research data
3.3.3 Sensorial acceptance
The results of the sensory acceptance indicate that the pectin candy containing the probiotic had excellent acceptance, meeting the expectations of consumers, since most identified the aroma, flavor, and texture as pleasant. The purple and attractive color, characteristic of jussara pulp, was evidenced by approximately 90 consumers, as well as the nice overall rating. The overall evaluation obtained an average score of 8.38 on the nine-point hedonic scale, which is equivalent to I liked it very much and I liked it extremely.
The mix of jussara and passion fruit pulp, as well as the addition of the probiotic, contributed positively to the development of functional pectin candies and the product meets the expectation of consumers and food industry, since developing solutions for healthy confectionery is a market trend. Jussara and passion fruit pulps acted as a natural additive in this study, contributing with color and antioxidant activity, which maintained during storage. Furthermore, the candies can be potentially probiotic due to the high counts of Bacillus coagulans GBI-30 6086 during shelf life and at the end of the gastrointestinal simulation. The high acceptability of pectin candies suggests the product’s market potential in the confectionery industry.
The authors are thankful to the IF Sudeste MG - Rio Pomba Campus for financial support.
Altinok, E., Palabiyik, I., Gunes, R., Toker, O. S., Konar, N., & Kurultay, S. (2020). Valorisation of grape by products as a bulking agent in soft candies: Effect of particle size. LWT - Food Science and Technology, 118 (108776), 1-7.https://doi.org/10.1016/j.lwt.2019.108776
Andrews, W.H. et al. (2001). Salmonella. In Downes, F.P., & Ito, K. (Eds), Compendium of Methods for the Microbiological Examination of Foods (4th ed., pp.357-380). Washington, DC: American Public Health Association – APHA.
Argyri, A. A., Zoumpopoulou, G., Karatzas, K. A., Tsakalidou, E., Nychas, G., Panagou, E. Z., & Tassou, C. C. (2013). Selection of potential probiotic lactic acid bacteria from fermented olives by in vitro tests. Food Microbiology, 33(2), 282-291. https://doi.org/10.1016/j.fm.2012.10.005
A.O.A.C. Association of Official Analytical Chemists. 20.ed. Rockville, 2016.
Avelar, M. H. M., & Efraim, P. (2020). Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production. LWT – Food Science and Technology, 123, 1-9. https://doi.org/10.1016/j.lwt.2020.109119
Bastos, R. D. S., Oliveira, K. K. G., Melo, E. D. A., & Lima, V. L. A. G. (2017). Stability of anthocyanins from agroindustrial residue of Isabel grape grown in São Francisco Valley, Brazil. Revista brasileira de fruticultura, 39(1), 1-8. https://doi.org/10.1590/0100-29452017564
Bendani, R., Rossi, E. A., & Saad, S. M. I. (2013). Impact of inulin and okara onLactobacillus acidophilus La-5 and Bifidobacterium animalis Bb-12 viability in a fermented soy product and probiotic survival under in vitro simulated gastrointestinal conditions. Food Microbiology, 34(2), 382-389. https://doi.org/10.1016/j.fm.2013.01.012
Bernat, N., Cháfer, M., Chiralt, A., & González-Martínez, C. (2014). Development of a non-dairy probiotic fermented product based on almond milk and inulin. Food Science and Technology International, 21(6), 440-453. https://doi.org/10.1177/1082013214543705.
Bicudo, M. O. P., Ribani, R. H., & Beta, T. (2014). Anthocyanins, phenolic acids and antioxidant properties of juçara fruits (Euterpe edulis M.) along the on-tree ripening process. Plant Food for Human Nutrition, 69(2), 142- 147. https://doi.org/10.1007/s11130-014-0406-0.
Blando, F., Gerardi, C., & Nicoletti, I. (2004). Sour Cherry (Prunus cerasus L) Anthocyanins as Ingredients for Functional Foods. Journal of Biomedicine and Biotechnology, 2004(5), 253-258. https://doi.org/10.1155/S1110724304404136
Borges, G. S. C., Gonzaga, L. V., Jardini, F. A., Mancini Filho, J., Heller, M., Micke, G., Costa, A. C. O., & Fett, R. (2013). Protective effect of Euterpe edulis M. on Vero cell culture and antioxidante evaluation based on phenolic using HPLC – ESIMS/MS. Food Research International, 51(1), 363-369. https://doi.org/10.1016/j.foodres.2012.12.035
Botta, C., Langerholc, T., Cencič, A., & Cocolin, L. (2013). In Vitro Selection and Characterization of New Probiotic Candidates from Table Olive Microbiota. PLoS ONE, 9(4), e94457. https://doi.org/10.1371/journal.pone.0094457
Bracale, R., & Vaccaro, C. M. (2020). Changes in food choice following restrictive measures due to Covid-19. Nutrition, Metabolism, and Cardiovascular Diseases, 30(9), 1423-1426. https://doi.org/10.1016/j.numecd.2020.05.027
Burns, P., Lafferriere, L., Vinderola, G., & Reinheimer, J. (2014). Influence of dairy practices on the capacity of probiotic bacteria to overcome simulated gastric digestion. International Journal of Dairy Technology, 67(3), 448-457. https://doi.org/10.1111/1471-0307.12141
Charoen, R., Savedboworn, W., Phuditcharnchnakun, S., & Khuntaweetap, T. (2015). Development of antioxidant gummy jelly candy supplemented with psidium guajava leaf extract. Applied Science and Engineering Progress, 8(2), 145-151. https://doi.org/10.14416/j.ijast.2015.02.002
Demars, L. L., & Ziegler, G. R. (2001). Texture and structure of gelatin/ pectin-based gummy confections. Food Hydrocolloids, 15(4), 643-653. https://doi.org/10.1016/S0268-005X(01)00044-3
De Moura, D. C., Berling, C. L., Garcia, A. O., Queiroz, M. B., Alvim, I. D., & Hubinger, M. D. (2019). Release of anthocyanins from the hibiscos exract encapsulated by ionic gelation and application of microparticles in jelly candy. Food Research International, 121, 542-552. https://doi.org/10.1016/j.foodres.2018.12.010
Espírito-Santo, A. P., Perego, P., Converti, A., & Oliveira, M. N. (2011). Influence of food matrices on probiotic viability—A review focusing on the fruity bases. Trends in Food Science and Technology, 22(7), 377-385. https://doi.org/10.1016/j.tifs.2011.04.008
Ergun, R., Lietha, R., & Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50(2), 162–192. https://doi.org/10.1080/10408390802248833
Evelyn, & Silva, F. V. M. (2019). Heat assisted HPP for the inactivation of bacteria, moulds and yeasts spores in foods: Log reductions and mathematical models. Trends in Food Science & Technology, 88, 143-156. https://doi.org/10.1016/j.tifs.2019.03.016
F.A.O. Food And Agricultive Organization Of United Nations (FAO)/World Health Organization (WHO). Probióticos en los alimentos: Propiedades saludables y nutricionales y directrices para la evaluación. Estudio fao alimentación y nutrición. 2006.
Garcia, T. (2000). Analysis of gelatin-based confections. The Manufacturing Confectioner, 80(6), 93-101.
Habilla, C., & Cheng, L. H. (2015). Quality of jelly candy made of acid-thinned starch added with different non-starch polysaccharides. Journal of Food Research and Technology, 3(1), 14-22.
Hong, H. A.; Duc L. H.; Andcutting S. M. (2005). The use of bacterial spore formers as probiotics. FEMS Microbiology, 29(4), 813–835. https://doi.org/10.1016/j.femsre.2004.12.001.
Júnior, A. C. D., Almeida, S. F., Oliveira, E. N. A., Freitas, P. V. C., Feitosa, B. F., & Souza, R. L. A. (2020). Development and stability of candy in soursop mass. Ciência e Natura, 42(12), 1-14. https://doi.org/10.5902/2179460X43168
Khan, M. A. B. & Smith, J. E. M. (2020). “Covibesity,” a new pandemic. Obesity Medicine, 19, 100282. https://doi.org/10.1016/j.obmed.2020.100282
Konar, N., Gunes, R., Palabiyik, I., & Toker, O. S. (2022). Health conscious consumers and sugar confectionery: Present aspects and projections. Trends in Food Science & Technology, 123, 57-68. https://doi.org/10.1016/j.tifs.2022.02.001
Kornacki, J.L., & Johnson, J.L. (2001). Enterobacteriaceae, coliforms, and Escherichia coli as quality and safety indicators. In Downes, F.P. & Ito, K. (Eds), Compendium of Methods for the Microbiological Examination of Foods (4th ed., pp. 69–82). Washington, DC: American Public Health Association – APHA.
Laguna, L., Fiszman, S., Puerta, P., Chaya, C., & Tárrega, A. (2020). The impact of COVID-19 lockdown on food priorities. Results from a preliminary study using social media and an online survey with Spanish consumers. Food Quality and Preference, 86, 104028. https://doi.org/10.1016/j.foodqual.2020.104028
Lees, D.H., & Francis, F.J. (1972). Standardization of pigment analyses in cranberries. Hort Science, 7(1), 83-84. https://doi.org/10.21273/HORTSCI.7.1.83
Madureira, A.R., Amorim, M., Gomes, A.M., Pintado, M., & Malcata, F.X. (2011). Protective effect of whey cheese matrix on probiotic strains exposed to simulated gastrointestinal conditions. Food Research International, 44(1), 465-470. https://doi.org/10.1016/j.foodres.2010.09.010
Martins, E.M.F., Ramos, A.M., Martins, M.L., & Júnior, B.R.C.L. (2016). Fruit salad as a new vehicle for probiotic bacteria. Food Science and Technology, 36, 540-548. https://doi.org/10.1590/1678-457X.03316
Martins, E.M.F., Ramos, A. M., Vanzela, E. S. L., Stringheta, P. C., Pinto, C. L. De O., & Martins, J. M. (2013). Products of vegetable origin: A new alternative for the consumption of probiotic bacteria. Food Research International, 51(2), 764–770. https://doi.org/10.1016/j.foodres.2013.01.047
Minekus, M., Alminger, M,, Alvito, P., Balance, S., Bohn, T., Bourlieu, C., Carrière, F., … & Brodkorb, A. (2014). A standardised static in vitro digestion method suitable for food – an international consensus. Food & Function, 5(6), 1113-1124. https://doi.org/10.1039/C3FO60702J
Miranda, J.S., Costa, I.V., Oliveira, I.V., Lima, D.C.N., Martins, E.M.F., Leite Júnior, B.R.C., ... & Martins, M.L. (2020). Probiotic jelly candies enriched with native Atlantic Forest fruits and Bacillus coagulans GBI-30 6086. LWT- Food Science and Technology, 126, 109275. https://doi.org/10.1016/j.lwt.2020.109275
Oliveira, C.F. (2015). Aplicação de diferentes tecnologias na extração de pectina presente na casca do maracujá. [Tese Doutorado em Engenharia, Universidade Federal do Rio Grande do Sul]. Repositório Institucional da UFRGS.
Perricone, M., Bevilacqua, A., Altieri, C., Sinigaglia, M., & Corbo, M.R. (2015). Challenges for the production of probiotic fruit juices. Beverages, 1(2), 95-103. https://doi.org/10.3390/beverages1020095
Re, R., Pellegrini, N., Proteggente, A., Pannala, A., Yang, M., & Rice-Evans, C. (1999). Antioxidant activity applying an improved ABTS radical cation decolorization assay. Free Radical Biology & Medicine, 26(9), 1231-123. https://doi.org/10.1016/s0891-5849(98)00315-3
Riedel, R., Böhme, B., & Rohm, H. (2015). Development of formulations for reduced-sugar and sugar-free agar-based fruit jellies. International Journal of Food Science and Technology, 50(6), 1338-1344. https://doi.org/10.1111/ijfs.12787
Rigueira, D.M.G., Rocha, P.L.B., & Mariano-Neto, E. (2013). Forest cover, extinction thresholds and time lags in woody plants (Myrtaceae) in the Brazilian Atlantic Forest: resources for conservation. Biodiversity & Conservation, 22, 3141-3163. https://doi.org/10.1007/s10531-013-0575-4
Rotili, M.C.C., Coutro, S., Celant, V.M., Vorpagel, J.A., Barp, F.K., Salibe, A.B., & Braga, G.C. (2013). Composition, antioxidante capacity and quality of yellow passion fruit during storage. Semina: Ciências Agrárias, 31, 227-240. https://doi.org/10.5433/1679-0359.2013v34n1p227
Schieber, A., Stintzing, F.C., & Carle, R. (2001). By-products of plant food processing as a source of functional compounds—recent developments. Trends in Food Scienceand Technology, 12(11), 401–413. https://doi.org/10.1016/S0924-2244(02)00012-2
Sessler, T., Weiss, J., & Vodovotz, Y. (2013). Influence of pH and soy protein isolate addition on the physicochemical properties of functional grape pectin confections. Food Hydrocolloids, 32(2), 294-302. https://doi.org/10.1016/j.foodhyd.2013.01.013
Silva, L.B., Queinoz, M.B., Fadini, A.L., Fonseca, R.C.C., Germer, S.P.M. & Efraim, P. (2016). Chewy candy as a model system to study the influence of polyols and fruit pulp (açaí) on texture and sensorial properties. LWT – Food Science and Technology, 65, 268-274. https://doi.org/10.1016/j.lwt.2015.08.006
Souza, A.M., Bezerra, I.W.L., Pereira, G.S., Torres, K.G., Costa, R.M., & Oliveira, A.G. Relationships between motivations for food choices and consumption of food groups: A prospective cross-sectional survey in manufacturing workers in Brazil. Nutrients, 12(5), 1490, 2020. https://doi.org/10.3390/nu12051490
Toft, K., Grasdalen, H., & Smidsrød, O. (1986). Synergistic gelation of alginates and pectins. In Marshall, L.F. & Joseph, J.J. (Eds). Chemistry and function of pectins (pp.117-132). American Chemical Society.
Utomo, B.S.B., Darmawan, M., Hakim, A.R., & Ardi, D.T. (2014). Physicochemical properties and sensory evaluation of jelly candy made from different ratio of k-carrageenan and konjac. Squalen Bulletin of Marine & Fisheries Postharvest & Biotechnology, 9, 25-34. https://doi.org/10.15578/squalen.v9i1.93
Zeraik, M.L., Pereira, C.A., Zuin, V.G., & Yariwake, J.H. (2010). Passion fruit: a functional food? Brazilian Journal of Pharmacognosy, 20(3), 459-471. https://doi.org/10.1590/S0102 695X2010000300026
Authorship contributions
1 – Beatriz Veltre Costa
Graduação em Ciência de tecnologia de alimentos pelo IF Sudeste
https://orcid.org/0009-0005-9270-0585 • beatrizveltre@gmail.com
Contribution: Conceptualization, Formal Analysis, Investigation
2 – Isabela Valente de Oliveira
Graduação em Ciência e Tecnologia de Alimentos pelo IF Sudeste
https://orcid.org/0009-0002-5393-1928 • isabela.vo@hotmail.com
Contribution: Conceptualization, Formal Analysis, Investigation
3 – Jéssica Soares Miranda
Mestrado em Ciência e Tecnoloogia de Alimentos pelo IFSudeste
https://orcid.org/0009-0007-4575-7436 • jjessicasm@yahoo.com.br
Conceptualization, Formal Analysis, Investigation
4 – Diana Clara Nunes de Lima
Master’s and Doctorate in Education at La Salle University, pedagogical Coordinator of Bilingual Education
https://orcid.org/0000-0003-4960-1467 • dianaclara.nunes@gmail.com
Contribution: Methodology, Writing – original draft
5 – Wellingta Cristina Almeida do Nascimento Benevenuto
Master’s and Doctorate in Education at La Salle University, pedagogical Coordinator of Bilingual Education
https://orcid.org/0000-0002-9761-0942 • wellingta.benevenuto@ifsudestemg.edu.br
Contribution: Formal Analysis, Investigation, Resources, Writing – original draft
6 – Maurilio Lopes Martins
Doutorado em Microbiologia Agrícola pela Universidade Federal de Viçosa
https://orcid.org/0000-0001-8494-0873 • maurilio.martins@ifsudestemg.edu.br
Contribution: Aministration, Resources, Visualization, Writing – original draft
8 – Bruno Ricardo de Castro Leite Júnior
Doutorado em Tecnologia de Alimentos pela Universidade Estadual de Campinas
https://orcid.org/0000-0001-9030-2819 • bruno.leitejr@ufv.br
Contribution: Validation, Formal Analysis, Writing – review & editing
7 – Roselir Ribeiro da Silva
Doutorado em Ciências Ambientais pela Universidade Federal de Goiás
https://orcid.org/0000-0003-1275-3088 • roselir.silva@ifsudestemg.edu.br
Contribution: Software, Validation
9 – Eliane Mauricio Furtado Martins
Doutorado em Ciência e Tecnologia de Alimentos pela Universidade Federal de Viçosa
https://orcid.org/0000-0001-7621-5575 • eliane.martins@ifsudestemg.edu.br
Contribution: Formal Analysis, Investigation, Resources, Writing – original draft
How to quote this article
Costa, B. V.; Oliveira, I. V.; Miranda, J. S.; Lima, D. C. N.; Benevenuto, W. C. A. N.; Martins, M. L.; Leite Júnior, B. R. C.; Silva, R. R.; Martins, E. M. F. (2024). Development and characterization of probiotic pectin candy with jussara and passion fruit. Ciência e Natura, Santa Maria, v. 46, e84112. DOI: https://doi.org/10.5902/217946084112.