Development the gummy candies made from passion fruit (Passiflora edulis) and moringa leaf (Moringa oleifera)
,
and
Article Sidebar
Full Text: 
PDF
Main Article Content
Abstract
This study aimed to develop gummy candies made from passion fruit (Passiflora edulis) and moringa leaf (Moringa oleifera). Three main sections were conducted, including (i) the ratio of ground fresh moringa leaves, (ii) the ratio of gelatin, (iii) the ratios of sugar and citric acid in terms of physical properties (moisture content, hardness, and color), nutrients (vitamin C, crude fiber), and sensory values of gummy candies. The results were found that the gummy candies which 1% ground fresh moringa leaves, 8% gelatin, 30% sugar, and 0.5% citric acid, showed high nutrition and sensory evaluation. The statistical results showed that the ratio of ground fresh moringa leaves had a strong negative relationship with moisture content, a*, b*, and had a strong positive relationship with crude fiber, vitamin C, and hardness. Moreover, the increase in the gelatin ratio caused a decrease in moisture content and an increase in hardness of the candies. Besides, the ratio of sugar had a significant effect on moisture content and hardness while the ratio of citric acid had a great influence on hardness and vitamin C content. Therefore, the results are expected to encourage the utilization of natural materials in confectionery products.
Article Details
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
References
Aly, O., Abouelfadl, D. M., Shaker, O. G., Hegazy, G. A., Fayez, A. M., & Zaki, H. H. (2020). Hepatoprotective effect of Moringa oleifera extract on TNF-α and TGF-β expression in acetaminophen-induced liver fibrosis in rats. Egyptian Journal of Medical Human Genetics, 21(1), 1–9. https://doi.org/10.1186/S43042-020-00106-Z/FIGURES/7
Anjliany, M., Nabilah, T. A., & Syafutri, M. I. (2022). Variation of pectin and sugar concentration on the characteristic of passion fruit gummy candy. Indonesian Food Science and Technology Journal, 6(1), 19–26.
AOAC. (2016). Official Methods of Analysis of Association of Official Analytical chemists (20th ed.). Washington, USA: AOAC.
Ariani, L.N., Estiasih, T., Sunarharum, W.B., & Khatib, A. (2023). Potentail of moringa (Moringa oleifera) leaf power for functional food ingredients: A review. Czech Journal of Food Sciences, 41, 8-20.
Asgari-Kafrani, A., Fazilati, M., & Nazem, H. (2020). Hepatoprotective and antioxidant activity of aerial parts of Moringa oleifera in prevention of non-alcoholic fatty liver disease in Wistar rats. South African Journal of Botany, 129, 82–90. https://doi.org/10.1016/J.SAJB.2019.01.014
Bairey Merz, C. N., Elboudwarej, O., & Mehta, P. (2015). The autonomic nervous system and cardiovascular health and disease: A Complex Balancing Act. JACC: Heart Failure, 3(5), 383–385. https://doi.org/10.1016/J.JCHF.2015.01.008
Casimir, D. J., & Whitfield, F. B. (1978). Flavour impact values: a new concept for assigning numerical values for potency of individual flavour components and their contribution to overall flavour profile. Ber. Int. Fruchtsaftunion, 15, 325–345.
Cebin,A,V., Bunic, M., Jaric, A,M., Seremet, D., and Komes, D. (2024). Physicochemical and sensory stability evaluation of gummy candies fortified with mountain germander extract and prebiotics. Polymers, 16(2), 259. https://doi.org/10.3390/polym16020259
Charan, S. M., Gomez, S., Sheela, K. B., Meagle Joseph, P., & Sruthi, C. V. (2018). Quality characteristics and antioxidant activity of passion fruit (Passiflora edulis sims.) accessions. Indian Journal of Horticulture, 75(2), 185–190. https://doi.org/10.5958/0974-0112.2018.00034.8
Cohen, M., Hartel, R. (2024). Candy texture (sugar confectionery). In: Rosenthal, A., Chen, J. (Eds.), Food texturology: Measurement and perception of food textural properties. Springer. https://doi.org/10.1007/978-3-031-41900-3_18
Duyen, T. T. (2015). Survey on factors affecting the production process of gummy candies from cocoa pulp juice. Ba Ria Vung Tau University, 4, 10–13. https://doi.org/10.46223/HCM-COUJS.econ.vi.16.1.1384.2021 (in Vietnamese).
Efe, N., & Dawson, P. (2022). A review: sugar-based confectionery and the importance of ingredients. European Journal of Agriculture and Food Sciences, 4(5), 1–8. https://doi.org/10.24018/ejfood.2022.4.5.552
Feszterová, M., Kowalska, M., & Mišiaková, M. (2023). Stability of Vitamin C Content in Plant and Vegetable Juices under Different Storing Conditions. Applied Sciences, 13(19), 10640. https://doi.org/10.3390/app131910640
Fonseca, A. M. A., Geraldi, M. V., Junior, M. R. M., Silvestre, A. J. D., & Rocha, S. M. (2022). Purple passion fruit (Passiflora edulis f. edulis): A comprehensive review on the nutritional value, phytochemical profile and associated health effects. Food Research International, 160, 111665. https://doi.org/10.1016/J.FOODRES.2022.111665
Forte, A. E., D’Amico, F., Charalambides, M. N., Dini, D., & Williams, J. G. (2015) Modelling and experimental characterisation of the rate dependent fracture properties of gelatine gels. Food Hydrocolloids, 46(26), 180–190.
https://doi.org/10.1016/j.foodhyd.2014.12.028
Giannakourou, M. C., & Taoukis, P. S. (2021). Effect of alternative preservation steps and storage on Vitamin C stability in fruit and vegetable products: critical review and kinetic modelling ppproaches. Foods, 10(11), 2630. https://doi.org/10.3390/foods10112630
Gopalakrishnan, L., Doriya, K., & Kumar, D. S. (2016). Moringa oleifera: A review on nutritive importance and its medicinal application. Food Science and Human Wellness, 5, 49-56. https://doi.org/10.1016/j.fshw.2016.04.001
Handayani, R., Christine, M., & Anders, B. (2019). Purslane (Portulaca Oleracea L.) leaves extract addition in jelly candy making. In Proceedings of the 16th ASEAN Food Conference (16th AFC 2019) - Outlook and Opportunities of Food Technology and Culinary for Tourism Industry (pp. 83-90).
Hartel, R. W., von Elbe, J. H., & Hofberger, R. (2018). Confectionery Science and Technology. Springer. 10.1007/978-3-319-61742-8.
Joshi, P., & Mehta, D. (2010). Effect of dehydration on the nutritive value of drumstick leaves. Journal of Metabolomics and Systems Biology, 1(1), 5–9. https://worldveg.tind.io/record/39008
Kornnonntud, T. (2018). Product development of Hibiscus sabdariffa Linn. gumdrop. Bangkok : Assumption University. https://repository.au.edu/handle/6623004553/24117
Lan, T. A., Hoa, P. N., & Hien, P. L. D. (2015). Extraction of anthocyanin from roselle (Hibiscus Sabdariffa L.) and its utilization as colourants for gummy candy. Dong Thap University Journal of Science, 17(17), 72–78. https://doi.org/10.52714/dthu.17.12.2015.296 (in Vietnamese).
Lawless, H. T., & Heymann, H. (2018). Sensory Evaluation of Food: Principles and Practices (2nd Ed.). Springer.
Lencho, G. W. (2023) Review on Challenge and Post-Harvest Handiling Consideration for Fruits and Vegetables. Journal of Nutrition and Food Science, 13, 023. https://doi.org/10.35248/2155-9600.23.13.023
Luzia, C. R. dos R., Elizete, M. P. F., Mirian, S., Simone, H. F., & Alessandro, de O. R. (2018). Antioxidant potential and physicochemical characterization of yellow, purple and orange passion fruit. Journal of Food Science and Technology, 55(7), 2679–2691. https://doi.org/10.1007/S13197-018-3190-2/METRICS
Musabekov, K., Tussupova, B., Tazhibayeva, S., & Kokanbaev, A. (2015). Effect of citric acid on noncovalent interactions in biopolymer jellies. Chemical Bulletin of Kazakh National University, 79(3), 4-8. https://doi.org/https://doi.org/10.15328/cb661
Ntshambiwa, K.T., Seifu, E., & Mokhawa, G. (2023) Nutritional composition, bioactive components and antioxidant activity of Moringa stenopetala and Moringa oleifera leaves grown in Gaborone, Botswana. Food Production, Process and Nutrition, 5(1), 7-14
Nhan, M. T., & Quyen, D. K. (2023). Effects of heating process on kinetic degradation of anthocyanin and vitamin C on hardness and sensory value of strawberry soft candy. Acta Sci. Pol. Technol. Aliment., 22(2), 227–236. http://dx.doi.org/10.17306/J.AFS.2023.1133
Pareek, A., Pant, M., Gupta, M. M., Kashania, P., Ratan, Y., Jain, V., Pareek, A., & Chuturgoon, A. A. (2023). Moringa oleifera: An updated comprehensive review of its pharmacological activities, ethnomedicinal, phytopharmaceutical formulation, clinical, phytochemical, and toxicological aspects. International Journal of Molecular Sciences, 24(3), 2098. https://doi.org/10.3390/ijms24032098
Pertuzatti, P. B.,Sganzerla, M., Jacques, A. C., Barcia, M. T., & Zambiazi, R. C. (2015). Carotenoids, tocopherols and ascorbic acid content in yellow passion fruit (Passiflora edulis) grown under different cultivation systems. Food Science and Technology, 64, 259-263. https://doi.org/10.1016/j.lwt.2015.05.031
Pirsa, S., & Hafezi, K. (2023). Hydrocolloids: Structure, preparation method, and application in food industry, Food Chemistry, 399. https://doi.org/10.1016/j.foodchem.2022.133967
Rudnicki, M., de Oliveira, M. R., Veiga Pereira, T. da, Reginatto, F. H., Dal-Pizzol, F., & Fonseca Moreira, J. C. (2007). Antioxidant and antiglycation properties of Passiflora alata and Passiflora edulis extracts. Food Chemistry, 100(2), 719–724. https://doi.org/10.1016/J.FOODCHEM.2005.10.043
Sharma, V., Paliwal, R., Janmeda, P., & Sharma, S. (2012). Renoprotective effects of Moringa oleifera pods in 7,12-dimethylbenz [a] anthracene-exposed mice. Zhong Xi Yi Jie He Xue Bao = Journal of Chinese Integrative Medicine, 10(10), 1171–1178. https://doi.org/10.3736/JCIM20121015
Shelke, O., Susarla, K. P. C., & Bankar, M. (2024). Understand the Stabilization Engineering of Ascorbic Acid, Mapping the Scheme for Stabilization, and Advancement. Journal of the American Association of Pharmaceutical Scientists, 25, 159. https://doi.org/10.1208/s12249-024-02882-y
Song, S., Zhang, D., Ma, F., Xing, W., Huang, D., Wu, B., Chen, J., Chen, D., Xu, B., & Xu, Y. (2022). Genome-wide identification and expression analyses of the aquaporin gene family in passion fruit (Passiflora edulis), revealing PeTIP3-2 to be involved in drought stress. International Journal of Molecular Sciences, 23(10), 5720. https://doi.org/10.3390/IJMS23105720
Tireki, S., Sumnu, G. & Sahin, S. (2021) Correlation between physical and sensorial properties of gummy confections with different formulations during storage. Journal of Food Science and Technology, 58, 3397–3408 https://doi.org/10.1007/s13197-020-04923-3
Tri, N. M., & Quyen, D. K. (2014). Effects of ingredients on texture, anthocyanin and vitamin C contents of strawberry gel candy. CTU Journal of Science, 50–60. https://ctujsvn.ctu.edu.vn/index.php/ctujsvn/article/view/2074 (in Vietnamese).
Ulmer, T., & MacDougal, J. M. (2004). Passiflora, Passionflowers of the world. Timber Press, Cambridge. https://biotanz.landcareresearch.co.nz/references/802c181c-571c-4e4c-a875-530721dceb23
USDA. (2015). USDA National Nutrient Database for Standard Reference, Release 27 (Software version 2.2.6). National Agricultural Library.
Wang, J., Law, C. L., Mujumdar, A., & Xiao, H. W. (2017). The degradation mechanism and kinetics of vitamin C in fruits and vegetables during thermal processing. In P. K. Nema, B. P. Kaur, & A. S. Mujumdar (Eds.), Drying technologies for foods: Fundamentals & applications (Part III, Chapter 12, pp. 227–253). New India Publishing Agency.