Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production
This study aimed to evaluate the applicational possibilities of enzymatically modified apple pomace (AP) in conjunction with probiotics as value-added ingredients for the production of jelly candies. AP was enzymatically modified with Pectinex<sup>®</sup> Ultra Tropical, Viscozyme<sup...
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2025-01-01
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| author | Jolita Jagelavičiutė Dalia Čižeikienė Loreta Bašinskienė |
| author_facet | Jolita Jagelavičiutė Dalia Čižeikienė Loreta Bašinskienė |
| author_sort | Jolita Jagelavičiutė |
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| description | This study aimed to evaluate the applicational possibilities of enzymatically modified apple pomace (AP) in conjunction with probiotics as value-added ingredients for the production of jelly candies. AP was enzymatically modified with Pectinex<sup>®</sup> Ultra Tropical, Viscozyme<sup>®</sup> L, and Celluclast<sup>®</sup> 1.5 L (Novozyme A/S, Bagsværd, Denmark), and the soluble and insoluble dietary fibre content was determined using the Megazyme kit (Megazyme International Ireland Ltd., Wicklow, Ireland), reducing sugar content using the 3,5-dinitrosalicylic acid assay. The technological properties of the modified AP, such as its swelling capacity, water-retention capacity, oil-retention capacity, bulk density, and static and thermal emulsion stability, were evaluated. Enzymatically modified AP hydrolysed with Celluclast<sup>®</sup> 1.5 L was used for the production of jelly candies supplemented with <i>Bifidobacterium animalis</i> DSM 20105. The survival of probiotics in the jelly candies during in vitro digestion, the viability of probiotics during candy storage, and candy quality characteristics were analysed. Enzymatically modified AP had different carbohydrate compositions and technological properties, depending on the enzyme preparation used. Although the viability of probiotics in the jelly candies decreased during storage, a significantly higher viability of <i>B. animalis</i> was determined in jelly candies supplemented with hydrolysed AP compared with control candies made without AP after digestion in the saline, gastric, and intestine phases. This study shows that Celluclast<sup>®</sup> 1.5 L can be used for increasing the soluble dietary fibre in AP (18.4%), which can be further applied, in conjunction with <i>B. animalis</i>, for added-value jelly candy production. |
| format | Article |
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| institution | Kabale University |
| issn | 2076-3417 |
| language | English |
| publishDate | 2025-01-01 |
| publisher | MDPI AG |
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| series | Applied Sciences |
| spelling | doaj-art-8e8d4ed2cbe54741b2c3cb73510dee792025-01-24T13:20:00ZengMDPI AGApplied Sciences2076-34172025-01-0115259910.3390/app15020599Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy ProductionJolita Jagelavičiutė0Dalia Čižeikienė1Loreta Bašinskienė2Department of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, LithuaniaDepartment of Food Science and Technology, Kaunas University of Technology, Radvilenu Rd. 19, LT-50254 Kaunas, LithuaniaThis study aimed to evaluate the applicational possibilities of enzymatically modified apple pomace (AP) in conjunction with probiotics as value-added ingredients for the production of jelly candies. AP was enzymatically modified with Pectinex<sup>®</sup> Ultra Tropical, Viscozyme<sup>®</sup> L, and Celluclast<sup>®</sup> 1.5 L (Novozyme A/S, Bagsværd, Denmark), and the soluble and insoluble dietary fibre content was determined using the Megazyme kit (Megazyme International Ireland Ltd., Wicklow, Ireland), reducing sugar content using the 3,5-dinitrosalicylic acid assay. The technological properties of the modified AP, such as its swelling capacity, water-retention capacity, oil-retention capacity, bulk density, and static and thermal emulsion stability, were evaluated. Enzymatically modified AP hydrolysed with Celluclast<sup>®</sup> 1.5 L was used for the production of jelly candies supplemented with <i>Bifidobacterium animalis</i> DSM 20105. The survival of probiotics in the jelly candies during in vitro digestion, the viability of probiotics during candy storage, and candy quality characteristics were analysed. Enzymatically modified AP had different carbohydrate compositions and technological properties, depending on the enzyme preparation used. Although the viability of probiotics in the jelly candies decreased during storage, a significantly higher viability of <i>B. animalis</i> was determined in jelly candies supplemented with hydrolysed AP compared with control candies made without AP after digestion in the saline, gastric, and intestine phases. This study shows that Celluclast<sup>®</sup> 1.5 L can be used for increasing the soluble dietary fibre in AP (18.4%), which can be further applied, in conjunction with <i>B. animalis</i>, for added-value jelly candy production.https://www.mdpi.com/2076-3417/15/2/599dietary fibreenzymatic hydrolysisprobiotic viabilityadded-value product |
| spellingShingle | Jolita Jagelavičiutė Dalia Čižeikienė Loreta Bašinskienė Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production Applied Sciences dietary fibre enzymatic hydrolysis probiotic viability added-value product |
| title | Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production |
| title_full | Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production |
| title_fullStr | Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production |
| title_full_unstemmed | Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production |
| title_short | Enzymatic Modification of Apple Pomace and Its Application in Conjunction with Probiotics for Jelly Candy Production |
| title_sort | enzymatic modification of apple pomace and its application in conjunction with probiotics for jelly candy production |
| topic | dietary fibre enzymatic hydrolysis probiotic viability added-value product |
| url | https://www.mdpi.com/2076-3417/15/2/599 |
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