Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation
In this study, <i>Undaria pinnatifida</i> (UP) was used as the primary research material, and sugar-free gummy jelly was prepared using ultraviolet (UV) irradiation with phycocyanin. The properties were measured using a texture analyzer, color difference analyzer, low-field nuclear magne...
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MDPI AG
2024-12-01
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| Series: | Foods |
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| author | Ying Bai Yihan Sun Chenglei Qiu Wenxin Xiang Yu Liu Yujiao Wang Hang Qi |
| author_facet | Ying Bai Yihan Sun Chenglei Qiu Wenxin Xiang Yu Liu Yujiao Wang Hang Qi |
| author_sort | Ying Bai |
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| description | In this study, <i>Undaria pinnatifida</i> (UP) was used as the primary research material, and sugar-free gummy jelly was prepared using ultraviolet (UV) irradiation with phycocyanin. The properties were measured using a texture analyzer, color difference analyzer, low-field nuclear magnetic resonance (LF-NMR) analyzer, and sensory evaluation. Additionally, the stability during accelerated storage was examined. The results showed that UV irradiation-assisted phycocyanin significantly increased the hardness of the sugar-free gummy jelly, from 268.4 ± 11.0 g to 477.9 ± 5.2 g, and enhanced its chewiness, from 247.4 ± 12.2 to 415.1 ± 3.1. Additionally, the jelly exhibited stronger water binding ability, with the proportion of immovable water increasing from 6.17 ± 0.66% to 9.52 ± 0.77%. During accelerated storage, the texture properties, color, water migration, and phycocyanin content of the sugar-free gummy jelly were changed. However, UV irradiation-assisted phycocyanin treatment slowed down the changes in the texture, color, and phycocyanin content of the sugar-free gummy jelly, which indicated that the product had good stability during storage. These results enhance the application of UP in sugar-free gummy jellies. |
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| publishDate | 2024-12-01 |
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| spelling | doaj-art-5ec882c03dfa4e5384a47700b30770d02025-08-20T02:50:53ZengMDPI AGFoods2304-81582024-12-011324398810.3390/foods13243988Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) IrradiationYing Bai0Yihan Sun1Chenglei Qiu2Wenxin Xiang3Yu Liu4Yujiao Wang5Hang Qi6National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaNational Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, ChinaIn this study, <i>Undaria pinnatifida</i> (UP) was used as the primary research material, and sugar-free gummy jelly was prepared using ultraviolet (UV) irradiation with phycocyanin. The properties were measured using a texture analyzer, color difference analyzer, low-field nuclear magnetic resonance (LF-NMR) analyzer, and sensory evaluation. Additionally, the stability during accelerated storage was examined. The results showed that UV irradiation-assisted phycocyanin significantly increased the hardness of the sugar-free gummy jelly, from 268.4 ± 11.0 g to 477.9 ± 5.2 g, and enhanced its chewiness, from 247.4 ± 12.2 to 415.1 ± 3.1. Additionally, the jelly exhibited stronger water binding ability, with the proportion of immovable water increasing from 6.17 ± 0.66% to 9.52 ± 0.77%. During accelerated storage, the texture properties, color, water migration, and phycocyanin content of the sugar-free gummy jelly were changed. However, UV irradiation-assisted phycocyanin treatment slowed down the changes in the texture, color, and phycocyanin content of the sugar-free gummy jelly, which indicated that the product had good stability during storage. These results enhance the application of UP in sugar-free gummy jellies.https://www.mdpi.com/2304-8158/13/24/3988<i>Undaria pinnatifida</i>phycocyaningummy jellytexture characteristicsaccelerated storage |
| spellingShingle | Ying Bai Yihan Sun Chenglei Qiu Wenxin Xiang Yu Liu Yujiao Wang Hang Qi Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation Foods <i>Undaria pinnatifida</i> phycocyanin gummy jelly texture characteristics accelerated storage |
| title | Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation |
| title_full | Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation |
| title_fullStr | Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation |
| title_full_unstemmed | Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation |
| title_short | Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation |
| title_sort | improvement of i undaria pinnatifida i sugar free gummy jellies properties by phycocyanin under ultraviolet uv irradiation |
| topic | <i>Undaria pinnatifida</i> phycocyanin gummy jelly texture characteristics accelerated storage |
| url | https://www.mdpi.com/2304-8158/13/24/3988 |
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