Quality Parameters and Consumer Acceptance of Jelly Candies Based on Pomegranate Juice "Mollar de Elche"

Application of Plant-Based Hydrocolloids on the Textural Profile of Vegan Gummies Supplemented with Turmeric and Black Pepper

Gummies belong to a confectionery category characterized by a hydrocolloid, acting as a stabilizer, forming a network to retain a high-moisture sugar syrup, and hydrocolloids play a key role in shaping the visual appeal, flavour release, and texture of the gel network. This study investigates the potential substitution of gelatin in gummies with plant-based hydrocolloids like agar-agar and guar gum. It is also aimed at optimizing the level of functional ingredients like curcumin and piperine in standardized gummies through incorporation of turmeric and black pepper, respectively. These plant-based gelling agents mimic gelatin's chewable, firm, and elastic texture, catering to broader consumption and suitability for versatile use. Consumer interest in healthier diets has spurred the transition towards plant-based functional foods, leading to the replacement of gelatin gummies with plant-based alternatives. Agar-agar significantly influences gummy texture by contributing to firmness, elasticity, and stable gel formation, imparting essential strength and consistency. Guar gum, recognized as a plant-based hydrocolloid, enhances gummy texture, consistency, and moisture retention through thickening and stabilization. While agar-agar and guar gum individually fell short in achieving the desired textural attributes in the gummies, their combined use (1% agar-agar and 5.5% guar gum) yielded optimal chewiness (1,455.12 ± 1.75 N), gumminess (2251.11 ± 2.14 N), and high overall acceptability (8.96), resembling gelatin-based gummies. The optimized formulation included 40% sugar, 2% citric acid, 2% turmeric, and 0.6% black pepper. The developed vegan gummies contained 56.9 ± 0.09 mg/100 g total phenols, 37.27 ± 1.4% antioxidant capacity, 0.054 ± 0.0012% curcumin, and 0.02 ± 0.008% piperine. Consequently, the combined use of agar-agar and guar gum emerged as stable and effective gelling agents, offering an alternative to gelatin for creating turmeric and black pepper-infused gummies with desirable texture and functional attributes.

Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design

Gelatin is commonly used as a gelling agent in gummy candy. Honey and bee products are valuable and rich sources of biologically active substances. In this study, the influence of gelatin and propolis extract on honey gummy jelly (HGJ) properties was investigated. Honey (28-32%), xylitol (13-17%), and gelatin (6-10%) were utilized to develop HGJ products by mixture design methodology. Subsequently, the optimized formulation of HGJ was fortified with 1% and 2% propolis extract to enhance its phytochemicals and antimicrobial activities. The variation in the ingredients significantly affected the physicochemical, textural, and sensory properties of the HGJ. The optimized HGJ formulation consisted of honey (32%), xylitol (14%), and gelatin (7%) and exhibited 13.35 × 103 g.force of hardness, -0.56 × 103 g.sec of adhesiveness, 11.96 × 103 N.mm of gumminess, 0.58 of resilience, and a moderate acceptance score (6.7-7.5). The fortification of HGJ with propolis extract significantly increased its phytochemical properties. Furthermore, the incorporation of propolis extract (2%) into the HGJ was able to significantly inhibit the growth of Gram-positive (Streptococcus mutans and Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. The mixture of gelatin, xylitol, honey, and propolis extract can be utilized to develop a healthy gummy product with acceptable physicochemical, textural, and sensory qualities.

Formulation of Antioxidant Gummies Based on Gelatin Enriched with Citrus Fruit Peels Extract

In this work, the peels of red and blonde oranges as well as lemons were efficiently (5.75-9.65% yield) extracted by hydroalcoholic solution with ultrasound assistance and employed as active molecule sources in the preparation of functional gummies. Antioxidant performances of the hydroalcoholic extracts were characterized by colorimetric assays, whereas LC-HRMS analyses identified the main bioactive compounds (phenolic acids and flavonoids). The highest scavenging activity was recorded for lemon extract in an aqueous environment (IC50 = 0.081 mg mL-1). An ecofriendly grafting procedure was performed to anchor polyphenols to gelatin chains, providing macromolecular systems characterized by thermal analysis and antioxidant properties. Scavenger abilities (IC50 = 0.201-0.454 mg mL-1) allowed the employment of the conjugates as functional ingredients in the preparation of gummies with remarkable antioxidant and rheological properties over time (14 days). These findings confirmed the possible employment of highly polluting wastes as valuable sources of bioactive compounds for functional gummies preparation.

Characterization of Băbească Neagră Grape Pomace and Incorporation into Jelly Candy: Evaluation of Phytochemical, Sensory, and Textural Properties

The influence of particle size intervals (<125 μm, ≥125-<200 μm, and ≥200-<300 μm) of grape pomace (Vitis vinifera var. Băbească Neagră) was analyzed in terms of the proximate composition, functional properties, and physicochemical parameters. The aim was to study the effect of the formulation variables (extract from grape pomace with different particle size intervals and gelatin doses-7, 8.5, and 10 g) on the mechanical properties (hardness, cohesiveness, adhesiveness, springiness, and gumminess), color, and sensorial, microbiological, and phytochemical parameters. The jelly candy formulated with grape pomace extract (<125 μm) and 7 g of gelatin showed the highest total phenolic content (156 mg GAE/g) and antioxidant activity (65.8% inhibition), while grape pomace jellies with a particle size of ≥125-<200 μm and different concentration of gelatin presented the greatest sensory acceptance in terms of sweetness, taste, odor, elasticity, color, and overall acceptability of the resulting jelly. The concluding observation was supported by the microbiological analysis, which also showed that there is no growth in jelly samples except the jelly candies prepared with a ≥200-<300 μm particle size interval of grape pomace extract.

Novel nutritionally-enriched gummy jelly infused with nipa palm vinegar powder and nipa palm syrup as functional food ingredients

The objective of this research was to develop a nutritionally-enriched gummy jelly product incorporating nipa palm vinegar powder (NPVp; a nutrients-rich vinegar) and nipa palm syrup (NPS), a nutrients-rich sweetener with a low glycemic index. A gummy jelly product was developed based on sensory acceptance tests. The water activity and the moisture content of the final product were within the acceptable range for preservation under ambient conditions. The final product had a total phenolic content of 861 μg gallic acid equivalent (GAE) per g and an antioxidant activity (2,2-diphenyl-1-picrylhydrazyl (DPPH) inhibition) of 72.7 %. The final product had the following nutritional attributes (per 100 g dry mass): 319.7 kcal of energy, 8.8 g protein, 0.2 g fats, 70.6 g carbohydrates, 59.9 g total sugars, 0.7 g of total dietary fibers, 34.6 mg calcium, 0.3 mg iron, 168.0 mg sodium, and 774.7 mg vitamin C. The in vitro glycemic index of the product was 27.4. Based on their nutrients-content, NPVp and NPS were suitable for use in other functional food products.

Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies

The objective of this work was to characterize and evaluate the sensory acceptance and stability of jelly candies with flavor of orange (OJC) or raspberry (RJC), and alternative sweeteners (isomalt, maltitol syrup, and stevia). A qualitative sensory study showed that among potential buyers (70% of 200 participants), the main associations were related to taste, sensations/feelings, health, and appearance. A sensory panel (80 participants) performed the rating of liking, and the sensory intensity assays, which showed that both candies were rated within liking categories by more than 70% of consumers, and that the taste attributes were categorized at the right point. Color and gumminess were rated in the just point for RJC, while for OJC, these variables deviated from the expected. Regarding sensory stability, a penalty study advised that bitterness/sweetness ratio, and color attributes should be improved in order to extend the candies´ sensory shelf life. Additionally, a trained sensory panel evaluated the textural changes during storage of the jelly candies. The sensory studies carried out on the novel jelly candies showed substantial interest from consumers, therefore, they could be considered an alternative to replace traditional sweets, offering a nutritional contribution from fruits, without artificial preservatives and added free sugars.

Supplementary Information

The online version contains supplementary material available at 10.1007/s13197-023-05747-7.

Formulation and Characterization of Emulgel-Based Jelly Candy: A Preliminary Study on Nutraceutical Delivery

The development of consumer-friendly nutraceutical dosage forms is highly important for greater acceptance. In this work, such dosage forms were prepared based on structured emulsions (emulgels), where the olive oil phase was filled within the pectin-based jelly candy. The emulgel-based candies were designed as bi-modal carriers, where oil-soluble curcumin and water-soluble riboflavin were incorporated as the model nutraceuticals. Initially, emulsions were prepared by homogenizing varied concentrations (10% to 30% (w/w)) of olive oil in a 5% (w/w) pectin solution that contained sucrose and citric acid. Herein, pectin acted as a structuring agent-cum-stabilizer. Physico-chemical properties of the developed formulations were thoroughly analyzed. These studies revealed that olive oil interferes with the formation of polymer networks of pectin and the crystallization properties of sugar in candies. This was confirmed by performing FTIR spectroscopy and DSC studies. In vitro disintegration studies showed an insignificant difference in the disintegration behavior of candies, although olive oil concentration was varied. Riboflavin and curcumin were then incorporated into the jelly candy formulations to analyze whether the developed formulations could deliver both hydrophilic and hydrophobic nutraceutical agents. We found that the developed jelly candy formulations were capable of delivering both types of nutraceutical agents. The outcome of the present study may open new directions for designing and developing oral nutraceutical dosage forms.

The Antioxidant Activity and Induction of Apoptotic Cell Death by Musa paradisiaca and Trigona sp. Honey Jelly in ORL115 and ORL188 Cells

Background

Head and neck cancer patients usually need nutritional support due to difficulties in swallowing and chewing. Therefore, this study aimed to formulate Musa paradisiaca and Trigona sp. honey jelly (MTJ) as a convenient functional food.

Methods

The antioxidant properties were analysed using 2,2'-diphenyl-1 picrylhydrazyl (DPPH), ferric reducing antioxidant potential (FRAP) and 2,2'-azinodi 3-ethylbenthiazolinesulfonate (ABTS) assays. Cytotoxicity was assayed using the 3-(4,5-dimethylthiazol-2-yl)-2,5-diphenyl tetrazolium bromide (MTT) test and the induction of apoptosis was observed via caspase-3/7 activity assay. The identification of phenolic compounds was done via ultra-high-performance-liquid chromatography coupled to mass spectrometer (UHPLC-MS/MS).

Results

The antioxidant analysis exhibited: the half inhibitory concentration (IC₅₀) of DPPH inhibition, 54.10 (SD = 4.51) μg/mL; the FRAP value, 30.07 (SD = 0.93) mM TEQ/100 g; and the ABTS value, 131.79 (SD = 8.73) mg TEQ/100 g. Cinnamic acid was the most abundant phenolic compound, followed by maleic acid and salicylic acid. The IC₅₀ for ORL115 and ORL188 were 35.51 mg/mL and 43.54 mg/mL, respectively. The cells became rounded and dissymmetrical which reduced in number and size. The apoptotic cell death in ORL115 and ORL188 was deduced as caspase-3/7 activities that significantly increased (P < 0.05).

Conclusion

The study evidenced that the antioxidant activity of MTJ could influence the induction of apoptosis in ORL115 and ORL188 in future investigations and verifications.

The Influence of Emulsifiers on the Physiochemical Behavior of Soy Wax/Rice Bran Oil-Based Oleogels and Their Application in Nutraceutical Delivery

This research evaluated the influence of stearic acid, sunflower lecithin, and sorbitan monooleate on soy wax (SYW)/rice bran oil (RBO)-based oleogels. The physiochemical behavior of oleogel samples was evaluated using colorimetry, microscopy, FTIR, mechanical, crystallization kinetics, X-ray diffraction, and a drug release investigation. The prepared oleogels were light yellow, and adding emulsifiers did not change their appearance. All oleogels showed an oil binding capacity of >98%, independent of emulsifier treatment. The surface topography revealed that emulsifiers smoothed the surface of the oleogels. Bright-field and polarized micrographs showed the presence of wax grains and needles. FTIR spectra indicated that oleogel samples had the same functional group diversity as the raw materials. The oleogel samples lacked a hydrogen-bonding peak. Hence, we postulated that non-covalent interactions were involved in the oleogel preparation. According to stress relaxation studies, the firmness and elastic component of oleogels were unaffected by emulsifiers. However, EML3 (oleogel containing sorbitan monooleate) showed lower relaxing characteristics than the others. EML3 exhibited the slowest crystallization profile. Due to its low d-spacing, EML3 was found to have densely packed crystal molecules and the largest crystallite size. The in vitro drug release studies showed that emulsifier-containing oleogels dramatically affected curcumin release. These results may help customize oleogels properties to adjust bioactive component release in the food and pharmaceutical industries.

Development of Galactooligosaccharide (GOS) added gummies: sensory, characterization and shelf quality

Sugar loaded confectioneries have a rapidly growing market globally. Consumption of such products may lead to multiple health risks. Products like gummies can be substituted with healthy sugar alternatives such as Galactooligosaccharide (GOS), which can be consumed by all age groups.

The aim of the study was to develop standard gummies and sugar substituted gummies, conduct sensory analysis, shelf life studies and characterize it for its physico chemical properties.

The standard gummies were made using agar, sugar, citric acid, water, and FSSAI (Food Safety Standards Authority of India) certified natural colours and flavours, while GOS supplemented gummies were made by replacing sugar in varied amounts, upto 100%. A trained panel (n = 8) evaluated the gummies using a composite score card in triplicates for a variety of sensory attributes. GOS recovery analysis, physicochemical variables such as colour, moisture, pH, and texture were assessed. Shelf life Studies of 100 percent GOS supplemented gummies were carried out at accelerated temperatures (37 °C) over a period of 6 months.

The results revealed that gummies with varying levels of GOS were acceptable to the panelists, with no significant differences in the keeping quality. However, F test revealed a significant improvement (p < 0.05) in the texture of the gummies with a slight reduction in colour and flavour at the end of 6 months. The moisture content and pH values were 24.8% and 3.37 respectively. HPLC analysis revealed a recovery of 95% GOS in the prepared gummies.

Hence, sugar can be substituted with 100% GOS to fulfil the increasing demand for healthy confectioneries without any change in organoleptic qualities and shelf life for 6 months.

Graphical Abstract

Berry By-Products in Combination with Antimicrobial Lactic Acid Bacteria Strains for the Sustainable Formulation of Chewing Candies

The purpose of this research was to develop formulations of chewing candies (CCs) in a sustainable manner by using berry by-products in combination with antimicrobial lactic acid bacteria (LAB) strains. To implement this aim, the optimal quantities of by-products from lyophilised raspberry (Rasp) and blackcurrant (Bcur) from the juice production industry were selected. Prior to use, Lactiplantibacillus plantarum LUHS135, Liquorilactobacillusuvarum LUHS245, Lacticaseibacillusparacasei LUHS244, and Pediococcus acidilactici LUHS29 strains were multiplied in a dairy industry by-product-milk permeate (MP). The antimicrobial activity of the selected ingredients (berry by-products and LAB) was evaluated. Two texture-forming agents were tested for the CC formulations: gelatin (Gl) and agar (Ag). In addition, sugar was replaced with xylitol. The most appropriate formulation of the developed CCs according to the product's texture, colour, total phenolic compound (TPC) content, antioxidant activity, viable LAB count during storage, overall acceptability (OA), and emotions (EMs) induced in consumers was selected. It was established that the tested LAB inhibited three pathogens out of the 11 tested, while the blackcurrant by-products inhibited all 11 tested pathogens. The highest OA was shown for the CC prepared with gelatin in addition to 5 g of Rasp and 5 g of Bcur by-products. The Rasp and LUHS135 formulation showed the highest TPC content (147.16 mg 100 g^-1 d.m.), antioxidant activity (88.2%), and LAB count after 24 days of storage (6.79 log₁₀ CFU g^-1). Finally, it was concluded that Gl, Rasp and Bcur by-products, and L. plantarum LUHS135 multiplied in MP are promising ingredients for preparing CCs in a sustainable manner; the best CC formula consisted of Gl, Rasp by-products, and LUHS135 and showed the highest OA (score 9.52) and induced the highest intensity of the EM 'happy' (0.231).

Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels

Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural properties, as well as bioactive compounds and their antioxidant activity stability of commercial hydrogels fortified with cryoconcentrated blueberry juice (CBJ) stored for 35 days. CBJ was added to commercial hydrogels (gelatin gel (GG), aerated gelatin gel (AGG), gummy (GM), and aerated gummy (AGM)). The samples showed a total polyphenol, anthocyanin, and flavonoid content ranging from 230 to 250 mg GAE/100 g, 3.5 to 3.9 mg C3G/100 g, and 120 to 136 mg CEQ/100 g, respectively, and GG and GM showed the lowest bioactive component degradation rate, while AGM presented the highest degradation. GG and GM samples could be stored for up to 21 days without significant changes, while the results indicated ≈15 days for the AGG and AGM samples. Thereby, CBJ offers enormous possibilities to be used as a functional ingredient due to the high nutritional values, and it allows enriching different hydrogel samples, and in turn, the structures of hydrogels protected components during in vitro digestion, enhancing the bioaccessibility after the digestion process.

Development and Validation of an ICP-AES Method for the Determination of Toxic and Nutrient Metals in Candies: Application for the Analysis of Different Samples from the Greek Market

In this study, we present the development and validation of an inductively coupled plasma-atomic emission spectrometric (ICP-AES) method for the determination of Ag, Ba, Bi, Ca, Cd, Co, Cr, Cu, Fe, Mg, Mn, Ni, Pb and Zn in different candies. Various wet digestion protocols were examined in order to ensure minimum consumption of chemicals and sample preparation time. Under optimized conditions, less than 10 min were required for complete sample decomposition. The ICP-AES method was validated in terms of linearity, accuracy, precision, limits of detection (LODs) and limits of quantification (LOQs). The relative recoveries for the proposed method ranged between 80.0% and 119.0%, while the relative standard deviation values were lower than 9.0%, indicating good method accuracy and precision, respectively. The LODs for the examined analytes were 0.04–2.25 mg kg−1. Finally, the proposed method was successfully employed for the analysis of hard candies, jellies and lollipops that are sold in the Greek market, which are highly likely to be consumed by children.

Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02% w/w) of PEE were tested in jelly candies alternatively made with two carbohydrate bases (sugars or fructans) and three fruity dyes and flavours (menthe, orange, or strawberry). Propolis polyphenol content (identified by HPLC-MS and quantified by HPLC-DAD/UV-Vis), antioxidant capacity (total phenolics and radical scavenging activity), physical properties (moisture, pH, CIELab colour, and texture profile analysis), and flavour were studied in candies. PEE was rich in polyphenols (>8.7%), including several prenylated p-coumaric, caffeoylquinic and diterpenic acids, and flavonoids, with Artepillin-C (3.4%) as the main bioactive compound. The incorporation of PEE into the hot liquor at 80 °C for 5 min before moulding allowed a good retention of propolis polyphenols in the final product (recovery percentages of up to 97.4% for Artepillin-C). Jelly candies made with sugars or dietetic fructans have poor antioxidant properties, which depend on the dyes and flavours used. Using PEE (at 0.02%) strongly improved the antioxidant capacity (relative increases of up to 465%) of candies without altering the pH, colour, or texture, although off-flavour may appear. Propolis, due to its good antioxidant properties, has potential for use as a functional ingredient in jelly candies.

Elucidation of Volatiles, Anthocyanins, Antioxidant and Sensory Properties of cv. Caner Pomegranate (Punica granatum L.) Juices Produced from Three Juice Extraction Methods

This study deals with the characterization of the phytochemical profiles and antioxidant activities of cv. Caner pomegranate (Punica granatum) juices obtained from three different juice extraction methods including halved pomegranate (HPJ), arils (AJ), and macerated arils (MAJ) extraction for the first time. It was found that the type of the juice extraction process had substantial effects on the volatiles, anthocyanin compositions, and antioxidant activities of the samples. Results showed that the AJ sample (593 mg L^-1) had more anthocyanin compounds followed by HPJ (555 mg L^-1) and MAJ (408 mg L^-1) samples. GC-MS analysis revealed a total of 34 volatile compounds. The highest number of volatiles was found in the MAJ sample (1872 µg L^-1); thus, the aril maceration process played an important role in increasing the volatiles as compared to the HPJ (751.8 µg L^-1) and AJ (710.7 µg L^-1) samples. Sensory analysis showed that the HPJ sample was the most preferred and its general impression was higher as compared to the AJ and MAJ samples. The findings of this study elucidated that the juice extraction technique had a significant influence on the phytochemical profiles, sensory quality, and antioxidant activity of pomegranate juices.

Characteristics of Nutraceutical Chewing Candy Formulations Based on Fermented Milk Permeate, Psyllium Husk, and Apple By-Products

The aim of this study was to develop nutraceutical chewing candy (CCN) formulations based on fermented milk permeate (MP) (source of galactooligosaccharides (GOS) and viable lactic acid bacteria (LAB)), psyllium husk (source of desirable hydrocolloids), and apple by-products (source of phenolic compounds). For CCN preparation, gelatin (Gel) and agar were tested; also, to provide CCN prepared using agar with a desirable hard texture, citric acid (cit) was changed to ascorbic acid. To select the optimal quantities of the ingredients, overall acceptability (OA) and emotions (EMs) induced in consumers by different CCN formulations were evaluated. Furthermore, viable LAB count during storage, texture, colour, and antioxidant characteristics were analysed. The highest OA (score 8.5) was shown for samples consisting of MP, psyllium husk (Ph), apple by-products (App), cit and xylitol (Xy); a very strong correlation was found between OA and the EM “happy” (r = 0.907**). After 14 days of storage, Gel+MP+Ph+App+cit samples showed a LAB count higher than 6.0 log₁₀ CFU g⁻¹; however, better antioxidant properties were found for the CCN prepared with agar. Finally, it can be stated that fermented MP, Ph, and App can be used for preparation of added-value CCN in a sustainable manner, and the recommended formulation is Gel+ MP+Ph+App+cit+Xy.

Flavor and Aroma Analysis as a Tool for Quality Control of Foods

The aroma composition of foods has been the subject of considerable research in recent years [...].

Influence of inulin and oligofructose on the sensory properties and antioxidant activity of apple jelly

The objective of this study was to analyse the influence of inulin with different degrees of polymerization (DP values) and oligofructose preparation on the sensory properties and antioxidant activity of apple jelly. It has been determined that both the addition of inulin (independently of DP) as well as oligofructose significantly modifies colour and sensory properties and influence antioxidant activity of apple jelly. It has been observed that the manner in which water is bound by the applied preparations may have a significant impact on the analysed properties of jelly. In terms of taste, the highest scores were awarded to the desserts with addition of long-chain inulin and in terms of the overall sensory evaluation those with addition of preparation with medium length chain. The variability of the sensory properties depended on the type and level of the additive, and this impact varied between individual preparation types. The conducted study has enabled the conclusion that inulin may pose an attractive ingredient of desserts with health-promoting properties.

How a Spanish Group of Millennial Generation Perceives the Commercial Novel Smoothies?

The World Health Organization (WHO) and the Food and Agriculture Organization of the United Nations (FAO) constantly emphasize the importance of increasing fruit and vegetable consumption; these natural products help in the prevention of major diseases. Smoothies are a simple and convenient way of doing so; thus, their demand is constantly growing and their market is becoming important for the food industry. Therefore, the objective of this research was to determine Millennial consumer opinion towards novel fruit- and vegetable-smoothies available on the retail market. Napping^®, descriptive sensory analysis, and consumer studies were conducted. Napping^® results group samples into four clusters of smoothies; the main grouping factor was the type of fruit and the percentage of vegetables. Penalty analysis showed that smoothies need improvement mainly dealing with sweetness, bitterness, and vegetable flavors. Millennial consumers formed a homogeneous sensory group in which the overall liking was negatively correlated with the level of sweetness, and earthy, carrot, beetroot, and pear flavors. The key liking drivers were sourness and notes of mango, banana, and peach flavors. This research is a new insight into the perception of smoothies, provides comprehensive knowledge for the food industry, and can guide the design of new healthy smoothies.

Volatile Composition and Sensory Attributes of Smoothies Based on Pomegranate Juice and Mediterranean Fruit Purées (Fig, Jujube and Quince)

To increase the intake of fruits and vegetables—especially among young people—the food industry is trying to develop new, easy-to-eat and long-shelf-life products, such as smoothies. Nowadays, consumers are choosing their foods based not only on nutritional/functional properties (content of polyphenols, vitamins, minerals, among others), but also on sensory attributes. The aim of this study was to investigate the volatile composition by HS-SPME and the sensory profile by descriptive sensory analysis of novel smoothies prepared by blending fig, jujube or quince purée with pomegranate juices (cv. Mollar de Elche or Wonderful) at two ratios purée:juice (40:60 or 60:40). Twenty-three volatile compounds were identified by GC-MS and classified as alcohols, aldehydes, esters, furans, ketones, terpenes and terpenoids. Among volatile compounds, the five predominant ones in the studied smoothies were: (i) 5-HMF (30.6%); (ii) 3-hexen-1-ol (9.87%); (iii) hexanal (9.43%); (iv) 1-hexanol (8.54%); and (v) 3-octanone (7.67%). Fig smoothies were sweet and had flavor and volatiles related to fig, pomegranate, and grape. While jujube products were bitter and had jujube and pear notes. Finally, quince smoothies were consistent, sour and had quince, apple and floral notes. Thus, the type of fruit purée used clearly determined the flavor of the final product. The smoothies prepared with Mollar de Elche pomegranate juice were characterized by having high intensity of pear odor/aroma and consistency, and the Wonderful smoothies were characterized by lower consistency and more intense pomegranate aroma and sourness.