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Upcycling Surinam cherry and spine gourd fruit waste: development of anthelmintic jelly candies using fruit extracts
Havalli Bommegowda, Rashmi and Pradeep Singh, Negi (2024) Upcycling Surinam cherry and spine gourd fruit waste: development of anthelmintic jelly candies using fruit extracts. Journal of Food Science and Technology, 61 (10). pp. 1905-1918.
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Abstract
Under-utilized fruits and vegetables are rich in nutraceuticals and have several medicinal properties. A large group of people widely consumes gummies and jelly candies, which can serve as an excellent vehicle to increase the intake of functional components. In the present study, jelly candies were developed by incorporating fruit extracts from commonly wasted segments of two under-utilized fruits (Surinam cherry and Spine gourd). Jelly candies were evaluated for their anthelmintic efficacy against Caenorhab- ditis elegans along with various physicochemical, microbial, colour, texture, and sensory parameters immediately after preparation, as well as during 150 days of storage at two conditions (ambient and accelerated). Ready-to-consume jelly candies (5 g) contained 0.21 g of fruit extract in Surinam cherry and 0.35 g of fruit extract in Spine gourd jelly candies. Jelly candies exhibited TSS in the range of 70.40 − 71.37°Brix, pH 2.33 to 2.84, a w 0.70–0.75, moisture 10.57–15.88%, a* value 5.33–1.27, b*value 10.66–1.28, no microbial contamination, and acceptable sensory param- eters. Surinam cherry extract candy (4 mg/ml) showed a higher anthelmintic effect than Spine gourd extract candy (6.66 mg/ml) based on egg inhibition, larval death, and average adult worm paralysis time assays. These fruit extract-incorporated candies can be a novel healthier food product with anthelmintic potential, which can be an alternative to commonly used anthelmintic drugs.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Jelly candies, Anthelmintic, C. elegans, Sensory acceptability, Storage analysis |
| Subjects: | 600 Technology > 08 Food technology > 24 Fruits 600 Technology > 08 Food technology > 30 Spices/Condiments > 01 Jams/Jellies |
| Divisions: | Fruit and Vegetable Technology |
| Depositing User: | Somashekar K S |
| Date Deposited: | 20 Jan 2025 06:40 |
| Last Modified: | 20 Jan 2025 06:40 |
| URI: | http://ir.cftri.res.in/id/eprint/18956 |
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