Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples
With growing consumer concerns about the sustainability and safety of synthetic food colorings, the food industry is increasingly turning to natural colorants derived from plants. Anthocyanins from black carrots are preferred as natural food colorants in the food industry. However, the product compo...
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| مؤلفون آخرون: | , , , , , , |
| التنسيق: | article |
| منشور في: |
2025
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| الموضوعات: | |
| الوصول للمادة أونلاين: | http://dx.doi.org/10.1016/j.lwt.2025.117443 https://www.sciencedirect.com/science/article/pii/S0023643825001276 http://hdl.handle.net/10576/64078 |
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| _version_ | 1857415084358238208 |
|---|---|
| author | Ilyas, Atalar |
| author2 | Ozen, Betul Polat, Derya Genc Han, Emine Toker, Omer Said Palabiyik, Ibrahim ElObeid, Tahra Konar, Nevzat |
| author2_role | author author author author author author author |
| author_facet | Ilyas, Atalar Ozen, Betul Polat, Derya Genc Han, Emine Toker, Omer Said Palabiyik, Ibrahim ElObeid, Tahra Konar, Nevzat |
| author_role | author |
| dc.creator.none.fl_str_mv | Ilyas, Atalar Ozen, Betul Polat, Derya Genc Han, Emine Toker, Omer Said Palabiyik, Ibrahim ElObeid, Tahra Konar, Nevzat |
| dc.date.none.fl_str_mv | 2025-04-09T05:40:11Z 2025-02-15 |
| dc.format.none.fl_str_mv | application/pdf |
| dc.identifier.none.fl_str_mv | http://dx.doi.org/10.1016/j.lwt.2025.117443 00236438 https://www.sciencedirect.com/science/article/pii/S0023643825001276 http://hdl.handle.net/10576/64078 218 1096-1127 |
| dc.language.none.fl_str_mv | en |
| dc.publisher.none.fl_str_mv | Elsevier |
| dc.rights.none.fl_str_mv | http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
| dc.subject.none.fl_str_mv | Confectionery Gelatin Sucrose Natural colorants |
| dc.title.none.fl_str_mv | Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples |
| dc.type.none.fl_str_mv | Article info:eu-repo/semantics/publishedVersion info:eu-repo/semantics/article |
| description | With growing consumer concerns about the sustainability and safety of synthetic food colorings, the food industry is increasingly turning to natural colorants derived from plants. Anthocyanins from black carrots are preferred as natural food colorants in the food industry. However, the product composition in which the colorants are used affects the pigments' color properties and stability behaviors. This study aims to determine the interaction between black carrot juice concentrate powder (BCCP) with gelatine and sucrose for model gummy samples and to develop models for the optimal composition of the product. Hardness (9.90–21.77 N), resilience (0.61–0.82), cohesiveness (0.95–0.98), springiness (0.27.5–0.63 mm), gumminess (9.63–21.30 N), and chewiness (3.15–13.36 Nxmm) properties of model gummy samples were determined by texture profile analysis. TPC values for gummy candy samples ranged from 6.87 to 44.3 mg GAE/kg, while inhibition values for AAC were 0.00%–13.4%. BCCP x gelatin and BCCP × sucrose interactions were determined to be significant for texture parameters such as hardness, gumminess, chewiness, and L∗, a∗, b∗, and chroma values (P < 0.05). The optimal composition for samples was determined as 32.03 g/100 g sucrose, 21 g/100 g gelatin solution, and 0.27 g/100 g BCCP, respectively, by considering changes in hardness, springiness, hardness variation and ΔE∗ values at the end of accelerated shelf-life (ASL) conditions. Incorporating polyphenol-containing BCCP affects gummies' colour stability and texture. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | qu_1800c92efb87f86ab4c071ddd474a362 |
| identifier_str_mv | 00236438 218 1096-1127 |
| language_invalid_str_mv | en |
| network_acronym_str | qu |
| network_name_str | Qatar University repository |
| oai_identifier_str | oai:qspace.qu.edu.qa:10576/64078 |
| publishDate | 2025 |
| publisher.none.fl_str_mv | Elsevier |
| repository.mail.fl_str_mv | |
| repository.name.fl_str_mv | |
| repository_id_str | |
| rights_invalid_str_mv | http://creativecommons.org/licenses/by-nc-nd/4.0/ |
| spelling | Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samplesIlyas, AtalarOzen, BetulPolat, Derya GencHan, EmineToker, Omer SaidPalabiyik, IbrahimElObeid, TahraKonar, NevzatConfectioneryGelatinSucroseNatural colorantsWith growing consumer concerns about the sustainability and safety of synthetic food colorings, the food industry is increasingly turning to natural colorants derived from plants. Anthocyanins from black carrots are preferred as natural food colorants in the food industry. However, the product composition in which the colorants are used affects the pigments' color properties and stability behaviors. This study aims to determine the interaction between black carrot juice concentrate powder (BCCP) with gelatine and sucrose for model gummy samples and to develop models for the optimal composition of the product. Hardness (9.90–21.77 N), resilience (0.61–0.82), cohesiveness (0.95–0.98), springiness (0.27.5–0.63 mm), gumminess (9.63–21.30 N), and chewiness (3.15–13.36 Nxmm) properties of model gummy samples were determined by texture profile analysis. TPC values for gummy candy samples ranged from 6.87 to 44.3 mg GAE/kg, while inhibition values for AAC were 0.00%–13.4%. BCCP x gelatin and BCCP × sucrose interactions were determined to be significant for texture parameters such as hardness, gumminess, chewiness, and L∗, a∗, b∗, and chroma values (P < 0.05). The optimal composition for samples was determined as 32.03 g/100 g sucrose, 21 g/100 g gelatin solution, and 0.27 g/100 g BCCP, respectively, by considering changes in hardness, springiness, hardness variation and ΔE∗ values at the end of accelerated shelf-life (ASL) conditions. Incorporating polyphenol-containing BCCP affects gummies' colour stability and texture.This study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) under Grant Number 222O266. The authors thank TUBITAK for their support on project and Qatar University for their support for open access.Elsevier2025-04-09T05:40:11Z2025-02-15Articleinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://dx.doi.org/10.1016/j.lwt.2025.11744300236438https://www.sciencedirect.com/science/article/pii/S0023643825001276http://hdl.handle.net/10576/640782181096-1127enhttp://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessoai:qspace.qu.edu.qa:10576/640782025-04-09T19:06:41Z |
| spellingShingle | Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples Ilyas, Atalar Confectionery Gelatin Sucrose Natural colorants |
| status_str | publishedVersion |
| title | Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples |
| title_full | Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples |
| title_fullStr | Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples |
| title_full_unstemmed | Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples |
| title_short | Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples |
| title_sort | Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples |
| topic | Confectionery Gelatin Sucrose Natural colorants |
| url | http://dx.doi.org/10.1016/j.lwt.2025.117443 https://www.sciencedirect.com/science/article/pii/S0023643825001276 http://hdl.handle.net/10576/64078 |