Optimization of the Formulation of Low-sugar Compound Jelly of <i>Phyllanthus emblica</i> L. and Passion Fruit by Response Surface Methodology

CHEN Meihua; LIAO Xinglian; NIU Gaigai; LAN Weibing; PANG Tingcai

doi:10.13386/j.issn1002-0306.2023080210

Volume 45 Issue 13

Jun. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(13): 195-203. > DOI: 10.13386/j.issn1002-0306.2023080210

CHEN Meihua, LIAO Xinglian, NIU Gaigai, et al. Optimization of the Formulation of Low-sugar Compound Jelly of Phyllanthus emblica L. and Passion Fruit by Response Surface Methodology[J]. Science and Technology of Food Industry, 2024, 45(13): 195−203. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023080210.

Citation:

PDF (3104 KB)

Optimization of the Formulation of Low-sugar Compound Jelly of Phyllanthus emblica L. and Passion Fruit by Response Surface Methodology

College of Food Engineering, Beibu Gulf University, Guangxi College and University Key Laboratory of High-value Utilization of Seafood and Prepared Food in Beibu Gulf, Qinzhou Key Laboratory of Food Flavor Analysis and Control, Qinzhou 535011, China

More Information

Received Date: August 20, 2023
Available Online: May 06, 2024

Graphical Abstract

Abstract

Abstract

In order to increase the kinds of jelly and improve the added value of Phyllanthus emblica L. and passion fruit, using P. emblica L. and passion fruit as main raw materials, sensory score, color and texture properties as indicators, the effects of the added amount of passion fruit juice, compound gum and erythritol on the quality of the compound jelly of P. emblica L. and passion fruit were explored by single factor experiments. On this basis, taking sensory score as the response value, the formulation of the compound jelly of P. emblica L. and passion fruit was optimized by response surface methodology. The results showed that the best formulation of the compound jelly of P. emblica L. and passion fruit was as follows: The added amount of passion fruit juice was 19%, the added amount of compound gum was 2.0% (the mass ratio of curdlan gum, konjac gum and xanthan gum was 30:3:7), and the added amount of erythritol was 26.8%. The compound jelly prepared under these conditions was orange in color, lustrous, delicate in taste, with the characteristic flavors of P. emblica L. and passion fruit being outstanding and harmonious. It tasted sweet and sour, with long sweet aftertaste, and the hardness, elasticity and chewiness were moderate. Its overall acceptability was very good, and its sensory score was 8.65 points. This study could provide a reference for the development of low-sugar compound jelly of P. emblica L. and passion fruit without adding flavor, pigment and sucrose.
- Phyllanthus emblica L.,
- passion fruit,
- jelly,
- curdlan gum,
- erythritol,
- response surface methodology,
- formulation

FullText(HTML)

References (33)

References

[1]	杨婉媛, 陈晓维, 刘杜娟, 等. 余甘子的生物活性及加工研究进展[J]. 广东农业科学,2022,49(7):120−130. [YANG W Y, CHEN X W, LIU D J, et al. Research progress in biological activity and processing of Phyllanthus emblica[J]. Guangdong Agricultural Sciences,2022,49(7):120−130.] YANG W Y, CHEN X W, LIU D J, et al. Research progress in biological activity and processing of Phyllanthus emblica[J]. Guangdong Agricultural Sciences, 2022, 49（7）: 120−130.
[2]	LI G F, YU Q, LI M Q, et al. Phyllanthus emblica fruits:A polyphenol-rich fruit with potential benefits for oral management[J]. Food & Function,2023,14(17):7738−7759.
[3]	甘阳英, 肖广江, 蔡时可, 等. 中国余甘子产业发展的现状分析与发展建议[J]. 中国农学通报,2022,38(32):148−154. [GAN Y Y, XIAO G J, CAI S K, et al. Phyllanthus emblica L. industry in China:current situation and development suggestions[J]. Chinese Agricultural Science Bulletin,2022,38(32):148−154.] doi: 10.11924/j.issn.1000-6850.casb2021-1162 GAN Y Y, XIAO G J, CAI S K, et al. Phyllanthus emblica L. industry in China: current situation and development suggestions[J]. Chinese Agricultural Science Bulletin, 2022, 38（32）: 148−154. doi: 10.11924/j.issn.1000-6850.casb2021-1162
[4]	王建超, 陈志峰, 郭林榕. 余甘子果冻加工工艺[J]. 东南园艺,2018,6(6):35−37. [WANG J C, CHEN Z F, GUO L R. Processing technology of Phyllanthus emblica fruit jelly[J]. Southeast Horticulture,2018,6(6):35−37.] doi: 10.3969/j.issn.2095-5774.2018.06.009 WANG J C, CHEN Z F, GUO L R. Processing technology of Phyllanthus emblica fruit jelly[J]. Southeast Horticulture, 2018, 6（6）: 35−37. doi: 10.3969/j.issn.2095-5774.2018.06.009
[5]	邝瑞彬, 孔凡利, 杨护, 等. 百香果果汁营养特性分析与评价[J]. 食品工业科技,2021,42(9):347−357. [KUANG R B, KONG F L, YANG H, et al. Analysis and assessment of nutritional components of passion fruits juice[J]. Science and Technology of Food Industry,2021,42(9):347−357.] KUANG R B, KONG F L, YANG H, et al. Analysis and assessment of nutritional components of passion fruits juice[J]. Science and Technology of Food Industry, 2021, 42（9）: 347−357.
[6]	FONSECA A M A, GERALDI M V, JUNIOR M R M, et al. Purple passion fruit (Passiflora edulis f. edulis):A comprehensive review on the nutritional value, phytochemical profile and associated health effects[J]. Food Research International,2022,160:111665. doi: 10.1016/j.foodres.2022.111665
[7]	李巍, 李春俭, 张福锁, 等. 西番莲营养品质与功能性成分研究及应用进展[J]. 中国农业大学学报,2022,27(11):79−92. [LI W, LI C J, ZHANG F S, et al. Research progress on the nutritional quality and functional substances of passionflower and its application[J]. Journal of China Agricultural University,2022,27(11):79−92.] doi: 10.11841/j.issn.1007-4333.2022.11.07 LI W, LI C J, ZHANG F S, et al. Research progress on the nutritional quality and functional substances of passionflower and its application[J]. Journal of China Agricultural University, 2022, 27（11）: 79−92. doi: 10.11841/j.issn.1007-4333.2022.11.07
[8]	何玲玲, 倪团结, 黄雪凤. 基于模糊数学综合评价法研发百香果果冻的研究[J]. 食品研究与开发,2019,40(22):132−137. [HE L L, NI T J, HUANG X F. Optimization of passion fruit jelly based on fuzzy mathematics comprehensive evaluation[J]. Food Research and Development,2019,40(22):132−137.] doi: 10.12161/j.issn.1005-6521.2019.22.022 HE L L, NI T J, HUANG X F. Optimization of passion fruit jelly based on fuzzy mathematics comprehensive evaluation[J]. Food Research and Development, 2019, 40（22）: 132−137. doi: 10.12161/j.issn.1005-6521.2019.22.022
[9]	李想, 宋弘扬, 赵存朝, 等. 一种特色百香果果冻产品的研制[J]. 食品工业科技,2021,42(6):159−165. [LI X, SONG H Y, ZHAO C C, et al. Development of a special passion fruit jelly product[J]. Science and Technology of Food Industry,2021,42(6):159−165.] LI X, SONG H Y, ZHAO C C, et al. Development of a special passion fruit jelly product[J]. Science and Technology of Food Industry, 2021, 42（6）: 159−165.
[10]	黄妍. 基于酶法二次浸提技术的百香果果冻加工工艺研究[J]. 长春大学学报,2020,30(10):33−38. [HUANG Y. Study on processing technology of passion fruit jelly based on enzymatic secondary extraction technology[J]. Journal of Changchun University,2020,30(10):33−38.] HUANG Y. Study on processing technology of passion fruit jelly based on enzymatic secondary extraction technology[J]. Journal of Changchun University, 2020, 30（10）: 33−38.
[11]	张帅, 王镇安, 程昊. 百香果木糖醇果冻的研制[J]. 食品工程,2018(1):12−15,40. [ZHANG S, WANG Z A, CHENG H. Development of jelly with passion fruit and xylitol[J]. Food Engineering,2018(1):12−15,40.] doi: 10.3969/j.issn.1673-6044.2018.01.005 ZHANG S, WANG Z A, CHENG H. Development of jelly with passion fruit and xylitol[J]. Food Engineering, 2018（1）: 12−15,40. doi: 10.3969/j.issn.1673-6044.2018.01.005
[12]	刘雨齐, 赖俊汶, 王颖, 等. 我国果冻的研究进展[J]. 现代食品,2021(15):7−11,14. [LIU Y Q, LAI J W, WANG Y, et al. Research progress of jelly in China[J]. Modern Food,2021(15):7−11,14.] LIU Y Q, LAI J W, WANG Y, et al. Research progress of jelly in China[J]. Modern Food, 2021（15）: 7−11,14.
[13]	FIGUEROA L E, GENOVESE D B. Fruit jellies enriched with dietary fibre:Development and characterization of a novel functional food product[J]. LWT-Food Science and Technology,2019,111:423−428. doi: 10.1016/j.lwt.2019.05.031
[14]	PIECHOWIAK T, BALAWEJDER M, GRZELAK-BŁASZCZYK K, et al. Antioxidant activity of fruit jellies enriched with phytochemicals from Pinus sylvestris L.[J]. LWT-Food Science and Technology,2023,173:114262. doi: 10.1016/j.lwt.2022.114262
[15]	GANIE S A, RATHER L J, LI Q. Review on anti-cancer and anti-microbial applications of curdlan biomaterials[J]. Journal of Polymers and the Environment,2022,30(4):1284−1299. doi: 10.1007/s10924-021-02299-9
[16]	俞珊, 段孟霞, 童彩玲, 等. 可得然胶功能性质及其在食品中的应用研究进展[J]. 食品科学,2022,43(19):277−284. [YU S, DUAN M X, TONG C L, et al. Progress in research on functional properties of curdlan and its application in food[J]. Food Science,2022,43(19):277−284.] doi: 10.7506/spkx1002-6630-20211011-099 YU S, DUAN M X, TONG C L, et al. Progress in research on functional properties of curdlan and its application in food[J]. Food Science, 2022, 43（19）: 277−284. doi: 10.7506/spkx1002-6630-20211011-099
[17]	SIDDIQUI S A, ALVI T, BISWAS A, et al. Food gels:Principles, interaction mechanisms and its microstructure[J]. Critical Reviews in Food Science and Nutrition,2023,63(33):12530−12551. doi: 10.1080/10408398.2022.2103087
[18]	刘霄莹, 张润峰, 潘玉雪, 等. 可得然胶基水凝胶及其应用研究进展[J]. 食品科学,2023,44(17):248−257. [LIU X Y, ZHANG R F, PAN Y X, et al. Research progress on curdlan hydrogel and its application[J]. Food Science,2023,44(17):248−257.] doi: 10.7506/spkx1002-6630-20220930-348 LIU X Y, ZHANG R F, PAN Y X, et al. Research progress on curdlan hydrogel and its application[J]. Food Science, 2023, 44（17）: 248−257. doi: 10.7506/spkx1002-6630-20220930-348
[19]	叶伟建. 魔芋胶与可得然胶相互作用及其复合凝胶的制备[D]. 福州:福建农林大学, 2013. [YE W J. Study on the interaction of konjac gum and curdlan and its composite gel preparation[D]. Fuzhou:Fujian Agriculture and Forestry University, 2013.] YE W J. Study on the interaction of konjac gum and curdlan and its composite gel preparation[D]. Fuzhou: Fujian Agriculture and Forestry University, 2013.
[20]	TAO H T, WANG B Z, WEN H C, et al. Improvement of the textural characteristics of curdlan gel by the formation of hydrogen bonds with erythritol[J]. Food Hydrocolloids,2021,117:106648. doi: 10.1016/j.foodhyd.2021.106648
[21]	MAZI T A, STANHOPE K L. Erythritol:An in-depth discussion of its potential to be a beneficial dietary component[J]. Nutrients,2023,15(1):204. doi: 10.3390/nu15010204
[22]	刘朝龙, 王雨生, 陈海华, 等. 果冻质构与感官评定相关性的研究[J]. 青岛农业大学学报(自然科学版),2012,29(2):115−120. [LIU Z L, WANG Y S, CHEN H H, et al. Correlation between texture and sensory evaluation of jelly[J]. Journal of Qingdao Agricultural University (Natural Science),2012,29(2):115−120.] doi: 10.3969/J.ISSN.1674-148X.2012.02.009 LIU Z L, WANG Y S, CHEN H H, et al. Correlation between texture and sensory evaluation of jelly[J]. Journal of Qingdao Agricultural University （Natural Science）, 2012, 29（2）: 115−120. doi: 10.3969/J.ISSN.1674-148X.2012.02.009
[23]	YUAN C, XU D Y, CUI B, et al. Gelation of κ-carrageenan/konjac glucommanan compound gel:Effect of cyclodextrins[J]. Food Hydrocolloids,2019,87:158−164. doi: 10.1016/j.foodhyd.2018.07.037
[24]	赵清霞, 郑环宇, 丁阳月, 等. 湿豆渣面包仪器质构与感官质构相关性分析[J]. 食品工业科技,2016,37(6):94−99. [ZHAO Q X, ZHENG H Y, DING Y Y, et al. Analysis of the correlation between the sensory evaluation and texture instruments of fresh okara-wheat bread[J]. Science and Technology of Food Industry,2016,37(6):94−99.] ZHAO Q X, ZHENG H Y, DING Y Y, et al. Analysis of the correlation between the sensory evaluation and texture instruments of fresh okara-wheat bread[J]. Science and Technology of Food Industry, 2016, 37（6）: 94−99.
[25]	曾建华. 西湖龙井茶果冻的加工工艺及其质量控制[D]. 福州:福建农林大学, 2014. [ZENG J H. Studying on processing and quality control of west lake lonjing tea jelly[D]. Fuzhou:Fujian Agriculture and Forestry University, 2014.] ZENG J H. Studying on processing and quality control of west lake lonjing tea jelly[D]. Fuzhou: Fujian Agriculture and Forestry University, 2014.
[26]	NIETO-NIETO T V, WANG Y X, OZIMEK L, et al. Inulin at low concentrations significantly improves the gelling properties of oat protein-A molecular mechanism study[J]. Food Hydrocolloids,2015,50:116−127. doi: 10.1016/j.foodhyd.2015.03.031
[27]	王娟娟, 周昌瑜, 王冲, 等. 添加多糖和氯化钙对猪皮冻凝胶品质的优化[J]. 现代食品科技,2021,37(1):172−181. [WANG J J, ZHOU C Y, WANG C, et al. Optimization of gel quality of pig skin jelly by adding polysaccharides and calcium chloride[J]. Modern Food Science and Technology,2021,37(1):172−181.] WANG J J, ZHOU C Y, WANG C, et al. Optimization of gel quality of pig skin jelly by adding polysaccharides and calcium chloride[J]. Modern Food Science and Technology, 2021, 37（1）: 172−181.
[28]	代曜伊, 毕家钰, 田巧玲, 等. 竹笋不溶性膳食纤维对大豆蛋白凝胶性质的影响[J]. 食品与发酵工业,2017,43(6):104−108. [DAI Y Y, BI J Y, TIAN Q L, et al. Effect of bamboo shoots insoluble dietary fiber on the gel properties of soy protein[J]. Food and Fermentation Industries,2017,43(6):104−108.] DAI Y Y, BI J Y, TIAN Q L, et al. Effect of bamboo shoots insoluble dietary fiber on the gel properties of soy protein[J]. Food and Fermentation Industries, 2017, 43（6）: 104−108.
[29]	姜帅, 陈益春, 曹传爱, 等. 可得然胶和加水量对法兰克福香肠品质特性的影响[J]. 食品科学,2018,39(14):57−66. [JIANG S, CHEN Y C, CAO C A, et al. Effect of curdlan and water addition on quality characteristics of frankfurters[J]. Food Science,2018,39(14):57−66.] doi: 10.7506/spkx1002-6630-201814009 JIANG S, CHEN Y C, CAO C A, et al. Effect of curdlan and water addition on quality characteristics of frankfurters[J]. Food Science, 2018, 39（14）: 57−66. doi: 10.7506/spkx1002-6630-201814009
[30]	TAO H T, GUO L, QIN Z, et al. Textural characteristics of mixed gels improved by structural recombination and the formation of hydrogen bonds between curdlan and carrageenan[J]. Food Hydrocolloids,2022,129:107678,. doi: 10.1016/j.foodhyd.2022.107678
[31]	STENNER R, MATUBAYASI N, SHIMIZU S. Gelation of carrageenan:Effects of sugars and polyols[J]. Food Hydrocolloids, 2016, 54(Part B):284-292.
[32]	张晨. 糖醇类物质对结冷胶凝胶的影响及结冷胶的应用[D]. 无锡:江南大学, 2014. [ZHANG C. Effects of alditols on gellan gel and application of gellan gum[D]. Wuxi:Jiangnan University, 2014.] ZHANG C. Effects of alditols on gellan gel and application of gellan gum[D]. Wuxi: Jiangnan University, 2014.
[33]	安攀宇, 汪静心, 肖岚, 等. Plackett-Burman试验设计联用Box-Behnken响应面法优化脂肪替代物的制备[J]. 食品科学,2020,41(10):255−264. [AN P Y, WANG J X, XIAO L, et al. Optimization of the preparation of fat substitutes using Plackett-Burman design combined with Box-Behnken response surface methodology[J]. Food Science,2020,41(10):255−264.] doi: 10.7506/spkx1002-6630-20190506-038 AN P Y, WANG J X, XIAO L, et al. Optimization of the preparation of fat substitutes using Plackett-Burman design combined with Box-Behnken response surface methodology[J]. Food Science, 2020, 41（10）: 255−264. doi: 10.7506/spkx1002-6630-20190506-038

[1]	GAO Xueli, GU Qianqian, LI Guanghui, WANG Yonghui, HE Shenghua, HUANG Jihong, GUO Weiyun. Optimization of the Formulation and Process of Sweet Potato Leaf Jelly by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(18): 276-282. DOI: 10.13386/j.issn1002-0306.2022110222
[2]	XU Su, SHI Dajuan, LIU Yuze, LI Kai, FEI Qiang, WANG Xinying. Optimization of Formulation of the Roxburgh rose Cookies by Response Surface Analysis[J]. Science and Technology of Food Industry, 2023, 44(14): 200-208. DOI: 10.13386/j.issn1002-0306.2022090090
[3]	Yuanchuan WANG, Xuemei GAO, Baojun YANG, Long NIE. Optimization of Dendrobium offcinale Fondant Formulation and Its Antioxidant Activity Determination by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(13): 197-206. DOI: 10.13386/j.issn1002-0306.2022090061
[4]	WANG Lei, WANG Jinxiang, LI Xuepeng, LI Jianrong, YANG Qing, WEI Zhengpeng, JI Guangren. The Optimization of the Billet Formulation of Microwave Expanded Surimi Products by Response Surface Methodology[J]. Science and Technology of Food Industry, 2023, 44(3): 192-202. DOI: 10.13386/j.issn1002-0306.2022050267
[5]	WU Junyan, WU Cunbing, LI Hongtao. Optimization of Formulation of Bread with Natural Leaven of Raisins by Response Surface Analysis[J]. Science and Technology of Food Industry, 2021, 42(3): 179-185. DOI: 10.13386/j.issn1002-0306.2020020309
[6]	GAO Na, HUANG Jun-yi, LI Cong, WU Xiang, LI Xin-fu, XU Bao-cai. Optimization of Emulsified Thermoreversible Composite Gel Formula by Response Surface Methodology[J]. Science and Technology of Food Industry, 2020, 41(2): 71-77. DOI: 10.13386/j.issn1002-0306.2020.02.012
[7]	ZHOU Xiao-bing, LIN Lu-ying, PENG Can, HE Xiao-fen, LI Hui, SU dun. Optimization of cryoprotectants formulation for Pediococcus acidilactici by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(10): 105-109. DOI: 10.13386/j.issn1002-0306.2018.10.020
[8]	LIANG Xiao-juan, CHEN Jing, ZHANG Wen-zhe, WU Yu-jiao, YUE Li-xin, ZHANG Ji. Optimization of lily jelly formulation by response surface methodology[J]. Science and Technology of Food Industry, 2018, 39(1): 221-226,234. DOI: 10.13386/j.issn1002-0306.2018.01.040
[9]	ZHOU Xiu-li, DONG Fu-kai, ZHA En-hui. Response surface optimization of pickled liquid formulation and quality determination of conditioning steak[J]. Science and Technology of Food Industry, 2017, (24): 194-200. DOI: 10.13386/j.issn1002-0306.2017.24.038
[10]	FAN Guang-sen, ZHU Si-yue, DUAN Sheng-lin, LIU Jie, LIU Yan-qiao, WAN Ning. Formula optimization of a zero calories jelly powder based on response surface methodology[J]. Science and Technology of Food Industry, 2016, (02): 296-300. DOI: 10.13386/j.issn1002-0306.2016.02.051

Supplements (1)

Supplements
Other Related Supplements

Cited By

Cited by

Periodical cited type(5)

1.	卢钏燚，周静，赵涛，魏春菊，贺禧，王颖，雷激. 桑葚微胶囊对酸奶品质与风味的影响. 食品与发酵工业. 2025(01): 312-321 .
2.	彭晓夏，和雨露，王哲，高蕊蕊，逯晓青，窦志芳. 向日葵盘天然低酯化果胶联合氯化钙制备凝固型酸奶的工艺优化. 粮食与油脂. 2024(01): 116-121 .
3.	朱成成，隋世有，魏文毅，贾建，刘伟，田伟，孟令伟，金丽梅，李志江. 微滤联合大孔树脂纯化蓝莓果脯糖浆中花色苷的工艺优化. 食品工业科技. 2024(09): 177-185 . 本站查看
4.	曹燕飞，郝鑫，李宏军，马成业，周陆红. 甜瓜酸奶发酵工艺优化及其品质分析. 中国酿造. 2024(04): 203-210 .
5.	李睿，郝瑞，王宇，阮文辉，许楚. 模糊数学结合响应面法研制即食黄芪. 食品安全质量检测学报. 2023(02): 316-323 .