Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples

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dc.contributor.authorAtalar, Ilyas
dc.contributor.authorOzen, Betul
dc.contributor.authorPolat, Derya Genc
dc.contributor.authorHan, Emine
dc.contributor.authorToker, Omer Said
dc.contributor.authorPalabiyik, Ibrahim
dc.contributor.authorElobeid, Tahra
dc.date.accessioned2025-04-06T12:23:52Z
dc.date.available2025-04-06T12:23:52Z
dc.date.issued2025
dc.departmentTekirdağ Namık Kemal Üniversitesi
dc.description.abstractWith growing consumer concerns about the sustainability and safety of synthetic food colorings, the food industry is increasingly turning to natural colorants derived from plants. Anthocyanins from black carrots are preferred as natural food colorants in the food industry. However, the product composition in which the colorants are used affects the pigments' color properties and stability behaviors. This study aims to determine the interaction between black carrot juice concentrate powder (BCCP) with gelatine and sucrose for model gummy samples and to develop models for the optimal composition of the product. Hardness (9.90-21.77 N), resilience (0.61-0.82), cohesiveness (0.95-0.98), springiness (0.27.5-0.63 mm), gumminess (9.63-21.30 N), and chewiness (3.15-13.36 Nxmm) properties of model gummy samples were determined by texture profile analysis. TPC values for gummy candy samples ranged from 6.87 to 44.3 mg GAE/kg, while inhibition values for AAC were 0.00%-13.4%. BCCP x gelatin and BCCP x sucrose interactions were determined to be significant for texture parameters such as hardness, gumminess, chewiness, and L & lowast;, a & lowast;, b & lowast;, and chroma values (P < 0.05). The optimal composition for samples was determined as 32.03 g/100 g sucrose, 21 g/100 g gelatin solution, and 0.27 g/100 g BCCP, respectively, by considering changes in hardness, springiness, hardness variation and Delta E & lowast; values at the end of accelerated shelf-life (ASL) conditions. Incorporating polyphenol-containing BCCP affects gummies' colour stability and texture.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [222O266]; TUBITAK; Qatar University
dc.description.sponsorshipThis study was supported by the Scientific and Technological Research Council of Turkey (TUBITAK) under Grant Number 222O266. The authors thank TUBITAK for their support on project and Qatar University for their support for open access.
dc.identifier.doi10.1016/j.lwt.2025.117443
dc.identifier.issn0023-6438
dc.identifier.issn1096-1127
dc.identifier.scopus2-s2.0-85217205007
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.lwt.2025.117443
dc.identifier.urihttps://hdl.handle.net/20.500.11776/17226
dc.identifier.volume218
dc.identifier.wosWOS:001427383800001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofLwt-Food Science and Technology
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WOS_20250406
dc.subjectConfectionery
dc.subjectGelatin
dc.subjectSucrose
dc.subjectNatural colorants
dc.titleInteractions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples
dc.typeArticle

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