Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity

LIMA, MICHELLE B.; SANTOS, HELLEN V.; BARBOSA, JUNIA CRISTINA; PENNA, LEONARDO O.; PEREIRA, PATRÍCIA APARECIDA P.

doi:10.1590/0001-3765202320191092

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ECOSYSTEMS • An. Acad. Bras. Ciênc. 95 (4) • 2023 • https://doi.org/10.1590/0001-3765202320191092 copy

Effect of hydrocolloid concentration in low-calorie orange jellies on preservation of bioactive compounds and antioxidant capacity

Authorship SCIMAGO INSTITUTIONS RANKINGS

Abstract

The purpose of this paper was to avaliate of the concentration of hydrocolloids (low methoxyl pectin [LMP], guar gum [GG], and carrageenan gum [CG]) in low-calorie orange jellies in order to maximize the amount of bioactive compounds and antioxidant capacity, and to study the influence on degradation these compounds. A mixture design with seven tests was used to analyze the total phenolic compounds, ascorbic acid (vitamin C) and antioxidant capacity (ABTS, DPPH and β-carotene/linoleic acid methods). The results were analyzed by response surface methodology and the Scott-Knott mean test at a significance level of 5% (p ≤ 0.05). In general, the regions containing 0.5% GG and 0.5% GC had higher levels of the variables under study, and this combination preserved the bioactive compounds and antioxidant activity of jellies in relation to that of orange juice.

Key words
Health; degradation; mixture design; product

Formulations	Variables			Low methoxyl pectin (LMP) (%)	Guar gum (GG) (%)	Carrageenan gum (CG) (%)
Formulations	X ₁	X ₂	X ₃	Low methoxyl pectin (LMP) (%)	Guar gum (GG) (%)	Carrageenan gum (CG) (%)
F1	100	0	0	1	0	0
F2	0	100	0	0	1	0
F3	0	0	100	0	0	1
F4	50	50	0	0.5	0.5	0
F5	50	0	50	0.5	0	0.5
F6	0	50	50	0	0.5	0.5
F7	33	33	34	0.33	0.33	0.34

	Predicted model	R² value
Total phenolics (mg GAEs/g f.w.)	Y=0.08X₁ + 0.07X₂ + 0.08X₃ -0.03X₁X₂ + 0.05X₁X₃ + 0.08X₂X₃	0.84
Antioxidant capacity – ABTS (µmol/g f.w.)	Y = 6.05X₁ + 1.06X₂ + 0.71X₃ – 12.08X₁X₂ + 0.15X₁X₃ – 1.51X₂X₃	0.99
Antioxidant capacity – DPPH (EC ₅₀ – g f.w./g DPPH)	Y = 67006.40X₁ + 51244.10X₂ + 64202.20X₃ +264742.10X₁X₂ - 72740.70X₁X₃ - 42202.90X₂X₃	0.72
Antioxidant capacity – β-carotene (% protection)	Y = 46.37X₁ + 68.54X₂ + 48.52X₃ - 88.60X₁X₂ + 6.38X₁X₃ - 12.93X₂X₃	0.83
Ascorbic acid (mg/100 g f.w.)	Y = 317.58X₁ + 297.38X₂ + 226.71X₃ - 455.10X₁X₂ +16.38X₁X₃ +273.17X₂X₃	0.98

Formulation	Total phenolics (mg GAEs/g f.w.)	Antioxidant capacity – ABTS (µmol/g f.w.)	Antioxidant capacity – DPPH (EC₅₀ – g f.w./g DPPH)	Antioxidant capacity – β-carotene (% protection)	Ascorbic acid (mg/100 g f.w.)
F1	45.58±6.16^c	21.50±2.06^f	44.92±0.68^d	26.14±3.22^b	33.73 ±6.04^b
F2	51.00±3.77^b	85.91±0.07^c	14.84±0.29^f	25.36±5.06^b	37.97±8.86^b
F3	47.76±0.00^b	90.29±0.07^b	39.06±0.32^e	35.33±3.22^a	52.77±7.44^a
F4	55.92±3.27^a	95.06±0.07^a	73.15±0.35^c	40.61±7.13^a	58.22±13.73^a
F5	42.86±3.27^c	57.89±1.17^e	77.54±0.23^b	12.57±4.37^c	40.88±10.24^b
F6	39.59±6.25^d	95.44±0.07^a	78.01±0.17^b	8.12±4.37^c	29.54±10.07^b
F7	36.32±3.26^d	81.22±0.20^d	95.33±1.39^a	9.35±0.54^c	49.59±15.14^a

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[1] Correspondence to: Patrícia Aparecida Pimenta Pereira E-mail: patricia.pereira@ufop.edu.br