Stability of bioactive compounds in conventional and low-calorie sweet chewable candies prepared with red and yellow strawberry guava pulps
2020
Franzon, R. C. | Reissig, G. N. | Zambiazi, R. C. | Rodrigues, R. S. | Vergara, L. P. | Chim, J. F. | Carvalho, I. R.
Processing and storage may influence the bioactive compound content of red and yellow strawberry guava (Psidium cattleianum Sabine) chewable candies. The aim of the present work was to develop conventional and low-calorie chewable candies prepared with red and yellow strawberry guava pulp, and assess the stability of the potentially bioactive compounds present in them, during storage. Two formulations of chewable candies were prepared: conventional and low calorie. Physicochemical parameters, bioactive compound content, and antioxidant activity at 0, 60, 120, and 180 d of storage were evaluated. It was observed that the processing and storage of chewable candies influenced the concentrations of the bioactive compounds in the candies. The low-calorie formulation yielded the highest carotenoid content, and at the end of the storage period, a reduction in its concentration to 46.83 and 12.5% in the candies formulated with red and yellow strawberry guava pulp, respectively, was noted. Further, red strawberry guava of conventional and low-calorie candies featured the highest phenolic content. Meanwhile, candies prepared with yellow strawberry guava pulp had greater monomeric anthocyanin content by the end of the storage. Even with respect to the phenolic and anthocyanin content, it was found that there was very low antioxidant activity in the candies at the end of the storage period. The present work demonstrated that the use of native Brazilian fruits in the formulation of chewable candies are associated with health benefits as it allows for desired products to be obtained without adding artificial flavouring or colouring agents.
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