Volume 8, Issue 4 And Pre-proof (9-2026)
pbp 2026, 8(4 And Pre-proof): 0-0 |
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Thanh Dao V T, Thi Luyen C, Phuoc Tam B, Mỹ Duyen N T, Nghia Khang T. Effects of Tomatillo (physalis philadelphica) Syrup Extracting on the Functional Properties of Jelly Products. pbp 2026; 8 (4)
URL: http://pbp.medilam.ac.ir/article-1-454-en.html
URL: http://pbp.medilam.ac.ir/article-1-454-en.html
1- 1- Faculty of Agriculture and Natural Resources, An Giang University, Vietnam2- Vietnam National University, Ho Chi Minh City, Vietnam
2- 1- Faculty of Agriculture and Natural Resources, An Giang University, Vietnam ,tnkhang@agu.edu.vn
2- 1- Faculty of Agriculture and Natural Resources, An Giang University, Vietnam ,
Abstract: (22 Views)
Objective: This study aimed to develop a high-quality jelly product from South American tomatillo (Physalis philadelphica) by utilizing fresh fruit juice and a by-product syrup, while optimizing the gelling agent ratios.
Methods: The study clarifies the effects of the mixing ratio of fruit juice to by-product syrup (3:1, 2:1, 1:1, 1:2) and the ratios of carrageenan (0.8%–1.4%) together with konjac glucomannan (0.2%–0.5%) on the physical, chemical, and sensory properties of the jelly.
Results: The results indicated that a 1:2 ratio of fruit juice to by-product syrup was optimal for balancing the taste and maximizing by-product utilization. The synergistic combination of 0.8% carrageenan and 0.4% konjac glucomannan formed a characteristic chewy-crunchy structure, achieved the highest sensory scores, and well-preserved bioactive compounds (polyphenols, vitamin C, and antioxidant activity).
Conclusion: Both microbiological and heavy metal parameters met food safety standards. The study successfully identified the technical parameters to utilize the candied sugar syrup by-product as a raw material for processing chewy-crisp South American tomatillo (Physalis philadelphica) jelly. This solution contributes to minimizing organic waste during processing, optimizing production costs, and effectively recovering natural bioactive compounds such as polyphenols and vitamin C in the final jelly product. The study demonstrates a sustainable approach to utilizing processing by-products to create value-added products.
Methods: The study clarifies the effects of the mixing ratio of fruit juice to by-product syrup (3:1, 2:1, 1:1, 1:2) and the ratios of carrageenan (0.8%–1.4%) together with konjac glucomannan (0.2%–0.5%) on the physical, chemical, and sensory properties of the jelly.
Results: The results indicated that a 1:2 ratio of fruit juice to by-product syrup was optimal for balancing the taste and maximizing by-product utilization. The synergistic combination of 0.8% carrageenan and 0.4% konjac glucomannan formed a characteristic chewy-crunchy structure, achieved the highest sensory scores, and well-preserved bioactive compounds (polyphenols, vitamin C, and antioxidant activity).
Conclusion: Both microbiological and heavy metal parameters met food safety standards. The study successfully identified the technical parameters to utilize the candied sugar syrup by-product as a raw material for processing chewy-crisp South American tomatillo (Physalis philadelphica) jelly. This solution contributes to minimizing organic waste during processing, optimizing production costs, and effectively recovering natural bioactive compounds such as polyphenols and vitamin C in the final jelly product. The study demonstrates a sustainable approach to utilizing processing by-products to create value-added products.
Keywords: Carrageenan, Chewy-crunchy jelly, Konjac glucomannan, Medicinal fruits, Physalis philadelphica
Type of Study: Research |
Subject:
Phytochemistry
Received: 2026/08/14 | Accepted: 2026/09/27 | Published: 2026/09/28
Received: 2026/08/14 | Accepted: 2026/09/27 | Published: 2026/09/28
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