Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization
This study aimed to develop a novel functional jelly by incorporating dieckol-rich extracts from Eisenia bicyclis (EB). In the extraction process, a high dieckol yield (16.5 mg/g biomass) was achieved by response surface optimization (optimum conditions: 55.3 % prethanol A, 70.9 °C, and 87.3 min). D...
Saved in:
| Main Authors: | , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2024-12-01
|
| Series: | Food Chemistry: X |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2590157524009325 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1846125251521413120 |
|---|---|
| author | Su-Bin Lim Jeongho Lee Yoon-Hee Yang Hyerim Son Hah Young Yoo Jung-Ah Han |
| author_facet | Su-Bin Lim Jeongho Lee Yoon-Hee Yang Hyerim Son Hah Young Yoo Jung-Ah Han |
| author_sort | Su-Bin Lim |
| collection | DOAJ |
| description | This study aimed to develop a novel functional jelly by incorporating dieckol-rich extracts from Eisenia bicyclis (EB). In the extraction process, a high dieckol yield (16.5 mg/g biomass) was achieved by response surface optimization (optimum conditions: 55.3 % prethanol A, 70.9 °C, and 87.3 min). Dieckol jellies (DJs) were produced by adding various amounts of the extract with 25, 50, 75, and 100 % of 9.954 mg (recommended daily intake). The antioxidant activity of DJ increased from 0.02 to 0.4 mg ascorbic acid equivalent/mL with increasing dieckol content, and the texture analysis showed increased hardness, adhesiveness, and chewiness in DJs with over 75 % dieckol. The sensory testing indicated that DJ 25 had a superior overall preference, comparable to DJ 0 and higher than DJ 50 − 100. This study confirmed that EB is a high-potential source of dieckol, and the developed DJ is expected to have high potential as a novel functional food. |
| format | Article |
| id | doaj-art-6b6d6e2f416c4de28d185347d0c8f327 |
| institution | Kabale University |
| issn | 2590-1575 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry: X |
| spelling | doaj-art-6b6d6e2f416c4de28d185347d0c8f3272024-12-13T11:02:29ZengElsevierFood Chemistry: X2590-15752024-12-0124102044Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterizationSu-Bin Lim0Jeongho Lee1Yoon-Hee Yang2Hyerim Son3Hah Young Yoo4Jung-Ah Han5Department of Foodservice Management and Nutrition, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-Gu, Seoul 03016, Republic of KoreaDepartment of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-Gu, Seoul 03016, Republic of KoreaDepartment of Foodservice Management and Nutrition, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-Gu, Seoul 03016, Republic of KoreaDepartment of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-Gu, Seoul 03016, Republic of KoreaDepartment of Biotechnology, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-Gu, Seoul 03016, Republic of Korea; Corresponding authors.Department of Food and Nutrition, Sangmyung University, 20, Hongjimun 2-Gil, Jongno-Gu, Seoul 03016, Republic of Korea; Corresponding authors.This study aimed to develop a novel functional jelly by incorporating dieckol-rich extracts from Eisenia bicyclis (EB). In the extraction process, a high dieckol yield (16.5 mg/g biomass) was achieved by response surface optimization (optimum conditions: 55.3 % prethanol A, 70.9 °C, and 87.3 min). Dieckol jellies (DJs) were produced by adding various amounts of the extract with 25, 50, 75, and 100 % of 9.954 mg (recommended daily intake). The antioxidant activity of DJ increased from 0.02 to 0.4 mg ascorbic acid equivalent/mL with increasing dieckol content, and the texture analysis showed increased hardness, adhesiveness, and chewiness in DJs with over 75 % dieckol. The sensory testing indicated that DJ 25 had a superior overall preference, comparable to DJ 0 and higher than DJ 50 − 100. This study confirmed that EB is a high-potential source of dieckol, and the developed DJ is expected to have high potential as a novel functional food.http://www.sciencedirect.com/science/article/pii/S2590157524009325Eisenia bicyclisDieckolOptimizationFunctional foodSensory evaluation |
| spellingShingle | Su-Bin Lim Jeongho Lee Yoon-Hee Yang Hyerim Son Hah Young Yoo Jung-Ah Han Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization Food Chemistry: X Eisenia bicyclis Dieckol Optimization Functional food Sensory evaluation |
| title | Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization |
| title_full | Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization |
| title_fullStr | Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization |
| title_full_unstemmed | Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization |
| title_short | Development of a novel functional jelly with dieckol-rich extract from Eisenia bicyclis: Physicochemical, antioxidant, and sensory characterization |
| title_sort | development of a novel functional jelly with dieckol rich extract from eisenia bicyclis physicochemical antioxidant and sensory characterization |
| topic | Eisenia bicyclis Dieckol Optimization Functional food Sensory evaluation |
| url | http://www.sciencedirect.com/science/article/pii/S2590157524009325 |
| work_keys_str_mv | AT subinlim developmentofanovelfunctionaljellywithdieckolrichextractfromeiseniabicyclisphysicochemicalantioxidantandsensorycharacterization AT jeongholee developmentofanovelfunctionaljellywithdieckolrichextractfromeiseniabicyclisphysicochemicalantioxidantandsensorycharacterization AT yoonheeyang developmentofanovelfunctionaljellywithdieckolrichextractfromeiseniabicyclisphysicochemicalantioxidantandsensorycharacterization AT hyerimson developmentofanovelfunctionaljellywithdieckolrichextractfromeiseniabicyclisphysicochemicalantioxidantandsensorycharacterization AT hahyoungyoo developmentofanovelfunctionaljellywithdieckolrichextractfromeiseniabicyclisphysicochemicalantioxidantandsensorycharacterization AT jungahhan developmentofanovelfunctionaljellywithdieckolrichextractfromeiseniabicyclisphysicochemicalantioxidantandsensorycharacterization |