Formulation of functional orange jellies enriched with rosehip powder
The contemporary food industry increasingly focuses on developing functional products that meet consumer demand for a healthy and balanced diet. This study aimed to develop healthier orange jelly formulations by incorporating rosehip powder (RP), a valuable unconventional ingredient rich in bioactiv...
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| Dokumentumtípus: | Könyv része |
| Megjelent: |
University of Szeged
Szeged
2025
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| Sorozat: | Proceedings of the International Symposium on Analytical and Environmental Problems
31 |
| Kulcsszavak: | Élelmiszeripari technológia, Élelmiszerkémia |
| Tárgyszavak: | |
| Online Access: | http://acta.bibl.u-szeged.hu/88667 |
| Tartalmi kivonat: | The contemporary food industry increasingly focuses on developing functional products that meet consumer demand for a healthy and balanced diet. This study aimed to develop healthier orange jelly formulations by incorporating rosehip powder (RP), a valuable unconventional ingredient rich in bioactive compounds. In this study, RP was incorporated into a conventional orange juice jelly recipe at concentrations of 0% (control), 2%, 4%, and 6% (w/w). Both the rosehip powder and the resulting jelly formulations were analyzed for total phenolic content (TPC), total flavonoid content (TFC), vitamin C, and antioxidant capacity, expressed as ferric reducing antioxidant power (FRAP), as key indicators of their functional properties. The rosehip powder exhibited high levels of total phenolic content (TPC: 2015.89 mg GAE/100 g d.w.), total flavonoids (TFC: 1280.42 mg QE/100 g d.w.), vitamin C (992.71 mg/100 g d.w.), and antioxidant capacity measured as FRAP (469.38 µM Fe²⁺/g d.w.). By supplementing orange jelly with RP at levels of 2%, 4%, and 6%, increases of 8.93%, 17.19%, and 25.81% in TPC, 9.73%, 20.48%, and 28.91% in TFC, 15.88%, 32.34%, and 46.51% in FRAP, and 31.73%, 61.70%, and 87.05% in vitamin C were observed compared to the control. These results indicate that RP is a rich source of polyphenols and vitamin C, substantially contributing to the antioxidant activity and functional properties of food products. In the RP-enriched jelly formulations, levels of bioactive compounds and antioxidant activity increased progressively, reaching their highest values in the 6% RP sample. Overall, the study demonstrates that RP represents a promising functional ingredient for jelly fortification. Its incorporation enhances the antioxidant profile, offering a promising strategy for developing value-added, healthsupporting foods. |
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| Terjedelem/Fizikai jellemzők: | 190-194 |
| ISBN: | 978-963-688-078-1 |