Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</i>) Juice
Recently, interest in developing functional foods that promote health has grown significantly. This study aimed to evaluate the feasibility of microencapsulating guinea pig blood erythrocytes by vacuum drying and incorporating them into gummies fortified with tumbo juice. Physicochemical analysis (p...
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2025-01-01
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| author | Carlos A. Ligarda-Samanez Eliana Villano-Limache Williams Pichihua-Oscco David Choque-Quispe Reynaldo Sucari-León Dante Fermín Calderón Huamaní Germán De la Cruz Rober Luciano-Alipio Wilber Cesar Calsina Ponce Yolanda Aroquipa-Durán María José Victoria Campos-Huamaní |
| author_facet | Carlos A. Ligarda-Samanez Eliana Villano-Limache Williams Pichihua-Oscco David Choque-Quispe Reynaldo Sucari-León Dante Fermín Calderón Huamaní Germán De la Cruz Rober Luciano-Alipio Wilber Cesar Calsina Ponce Yolanda Aroquipa-Durán María José Victoria Campos-Huamaní |
| author_sort | Carlos A. Ligarda-Samanez |
| collection | DOAJ |
| description | Recently, interest in developing functional foods that promote health has grown significantly. This study aimed to evaluate the feasibility of microencapsulating guinea pig blood erythrocytes by vacuum drying and incorporating them into gummies fortified with tumbo juice. Physicochemical analysis (proximate analysis, iron content, color, pH, soluble solids, and particle size) and functional group analysis by Fourier transform infrared spectrophotometry were performed on three formulations of gummy candy with added encapsulated erythrocytes from guinea pig blood (EEGPB): F1 (4% EEGPB), F2 (5% EEGPB), and F3 (6% EEGPB). The results showed a significant decrease in the moisture content (52.02% in F1 to 43.27% in F3) and increases in protein (11.44% in F3) and iron (2.63 mg Fe/g in F3) contents when higher EEGPB levels were used. Sensory evaluation revealed that F3 was the most acceptable formulation in terms of taste, aroma, and texture, with no significant differences in color. FTIR analysis confirmed physical incorporation with no chemical interactions between ingredients. These results demonstrate that the encapsulation of erythrocytes by vacuum drying not only preserves the bioactive compounds but also improves the organoleptic properties of the gummies, making them an attractive product for consumers. In conclusion, this technique is effective for fortifying functional foods and has potential application in other food products. This approach represents a significant advance in the development of innovative functional foods. |
| format | Article |
| id | doaj-art-6bf595f47cc5428982d8f3c472ec867b |
| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj-art-6bf595f47cc5428982d8f3c472ec867b2025-01-24T13:21:20ZengMDPI AGApplied Sciences2076-34172025-01-0115291710.3390/app15020917Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</i>) JuiceCarlos A. Ligarda-Samanez0Eliana Villano-Limache1Williams Pichihua-Oscco2David Choque-Quispe3Reynaldo Sucari-León4Dante Fermín Calderón Huamaní5Germán De la Cruz6Rober Luciano-Alipio7Wilber Cesar Calsina Ponce8Yolanda Aroquipa-Durán9María José Victoria Campos-Huamaní10Nutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruNutraceuticals and Biomaterials Research Group, Universidad Nacional José María Arguedas, Andahuaylas 03701, PeruRecently, interest in developing functional foods that promote health has grown significantly. This study aimed to evaluate the feasibility of microencapsulating guinea pig blood erythrocytes by vacuum drying and incorporating them into gummies fortified with tumbo juice. Physicochemical analysis (proximate analysis, iron content, color, pH, soluble solids, and particle size) and functional group analysis by Fourier transform infrared spectrophotometry were performed on three formulations of gummy candy with added encapsulated erythrocytes from guinea pig blood (EEGPB): F1 (4% EEGPB), F2 (5% EEGPB), and F3 (6% EEGPB). The results showed a significant decrease in the moisture content (52.02% in F1 to 43.27% in F3) and increases in protein (11.44% in F3) and iron (2.63 mg Fe/g in F3) contents when higher EEGPB levels were used. Sensory evaluation revealed that F3 was the most acceptable formulation in terms of taste, aroma, and texture, with no significant differences in color. FTIR analysis confirmed physical incorporation with no chemical interactions between ingredients. These results demonstrate that the encapsulation of erythrocytes by vacuum drying not only preserves the bioactive compounds but also improves the organoleptic properties of the gummies, making them an attractive product for consumers. In conclusion, this technique is effective for fortifying functional foods and has potential application in other food products. This approach represents a significant advance in the development of innovative functional foods.https://www.mdpi.com/2076-3417/15/2/917microencapsulated erythrocytesiron fortificationsensory analysisvacuum dryinggummy candyfunctional confectionery |
| spellingShingle | Carlos A. Ligarda-Samanez Eliana Villano-Limache Williams Pichihua-Oscco David Choque-Quispe Reynaldo Sucari-León Dante Fermín Calderón Huamaní Germán De la Cruz Rober Luciano-Alipio Wilber Cesar Calsina Ponce Yolanda Aroquipa-Durán María José Victoria Campos-Huamaní Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</i>) Juice Applied Sciences microencapsulated erythrocytes iron fortification sensory analysis vacuum drying gummy candy functional confectionery |
| title | Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</i>) Juice |
| title_full | Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</i>) Juice |
| title_fullStr | Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</i>) Juice |
| title_full_unstemmed | Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</i>) Juice |
| title_short | Physicochemical and Sensory Evaluation of Gummy Candies Fortified with Microcapsules of Guinea Pig (<i>Cavia porcellus</i>) Blood Erythrocytes and Tumbo (<i>Passiflora tarminiana</i>) Juice |
| title_sort | physicochemical and sensory evaluation of gummy candies fortified with microcapsules of guinea pig i cavia porcellus i blood erythrocytes and tumbo i passiflora tarminiana i juice |
| topic | microencapsulated erythrocytes iron fortification sensory analysis vacuum drying gummy candy functional confectionery |
| url | https://www.mdpi.com/2076-3417/15/2/917 |
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