Formulation of Nutraceutical Jelly Candy from a Combination of Cucurbita moschata Puree and Averrhoa carambola Juice as Antioxidant
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Submitted
19 January 2023
Published
30 August 2024
Keywords:
-
Jelly candy, Antioxidant, Sweet Starfruit, Yellow pumpkin
Abstract
Nutraceutical candy jellies are gaining popularity as a potential approach to deliver antioxidants in a palatable form. This study investigated the antioxidant activity of Cucurbita moschata puree combined with Averrhoa carambola juice, formulated into jelly candies. Design-Expert software V.13 was used to optimize the jelly candy base formula. The combined C. moschata puree and A. carambola juice exhibited strong antioxidant activity (IC50 = 29.580 ppm) at variation V1. The optimal base formula B3 consisted of 12% gelatin and 4% carrageenan. The formulated jelly candy possessed very strong antioxidant activity (IC50 = 44.771 ppm). These findings suggest the potential of C. moschata puree and A. carambola juice as ingredients in functional jelly candies.
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References
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2. Maury GL, Rodríguez DM, Hendrix S, Arranz JCE, Boix YF, Pacheco AO, et al. Antioxidants in Plants: A Valorization Potential Emphasizing the Need for the Conservation of Plant Biodiversity in Cuba. Antioxidants. 2020;9(11):1048. DOI: 10.3390/antiox9111048; PMCID: PMC7693031; PMID: 33121046
3. Agbagwa IO, Ndukwu BC. The value of Morpho-anatomical Features in the Systematics of Cucurbita L. (Cucurbitaceae) Species in Nigeria. Afr J Biotechnol. 2004;3(10):541–6. DOI: 10.5897/AJB2004.000-2106
4. Lismawati, Tutik, Nofita. Kandungan Beta Karoten dan Aktivitas Antioksidan Terhadap Ekstrak Buah Labu Kuning (Cucurbita moschata). J Mandala Pharmacon Indones. 2021;7(2):263-73. DOI: 10.35311/jmpi.v7i2.111
5. Kulczyński B, Gramza-Michałowska A. The Profile of Secondary Metabolites and Other Bioactive Compounds in Cucurbita pepo L. and Cucurbita moschata Pumpkin Cultivars. Molecules. 2019;24(16):2945. DOI: 10.3390/molecules24162945; PMCID: PMC6719207; PMID: 31416184
6. Enneb S, Drine S, Bagues M, Triki T, Boussora F, Guasmi F, et al. Phytochemical Profiles and Nutritional Composition of Squash (Cucurbita moschata D.) from Tunisia. S Afr J Bot. 2020;130:165–71. DOI: 10.1016/j.sajb.2019.12.011
7. Hussain A, Kausar T, Sehar S, Sarwar A, Ashraf AH, Jamil MA, et al. A Comprehensive review of functional ingredients, especially bioactive compounds present in pumpkin peel, flesh and seeds, and their health benefits. Food Chem Adv. 2022;1:100067. DOI: 10.1016/j.focha.2022.100067
8. Verma S, Dhaneshwar S, Ramana MV, Rawat AKS. Gas chromatography–mass spectrometry and high-performance thin-layer chromatography quantifications of some physiologically active secondary metabolites in Averrhoa carambola L. fruits. J Planar Chromatogr-Mod TLC. 2018;31(3): 207–12. DOI: 10.1556/1006.2018.31.3.5
9. Luan F, Peng L, Lei Z, Jia X, Zou J, Yang Y, et al. Traditional Uses, Phytochemical Constituents and Pharmacological Properties of Averrhoa carambola L.: A Review. Front Pharmacol. 2021;12:699899. DOI: 10.3389/fphar.2021.699899; PMCID: PMC8407000; PMID: 34475822
10. Oktaviani E. Penentuan Kadar Flavanoid dan Aktivitas Antioksidan Formula Serbuk Minuman Instan Ekstrak Belimbing Manis (Averrhoa carambola L.), Fitofarmaka J Ilmiah Farmasi. 2018;8(1):1-12. DOI: 10.33751/jf.v8i1.1166
11. Athaillah A., Hutauruk AM. Formulasi dan Evaluasi Sediaan Losion dari Perasan Buah Belimbing Manis (Averrhoa carambola L) sebagai Antioksidan. Forte J. 2022;2(1):89-100. DOI: 10.51771/fj.v2i1.287
12. AlAli M, Alqubaisy M, Aljaafari MN, AlAli AO, Baqais L, Molouki A, et al. Nutraceuticals: Transformation of Conventional Foods into Health Promoters/Disease Preventers and Safety Considerations. Molecules. 2021;26(9):2540. DOI: 10.3390/molecules26092540; PMCID: PMC8123587; PMID: 33925346
13. Golla U. Emergence of Nutraceuticals as the Alternative Medications for Pharmaceuticals. Int J Complement Altern Med. 2018;11(3):155–8. DOI: 10.15406/ijcam.2018.11.00388
14. Rashmi P, Mona K. Formulation of vegan nutritional gummy supplements and their textural-organoleptic analysis. J Appl Nat Sci. 2023;15(4):1467-74. DOI: 10.31018/jans.v15i4.4857
15. Insan D, Herawati N, Rossi E. Pemanfaatan Labu Kuning dalam Pembuatan Permen Jelly dengan Penambahan Rumput Laut. J Online Mahasiswa Fakultas Pertanian Universitas Riau. 2017;4(2), 1-11.
16. Siregar MR, Harun N, Yusmarini. Pemanfaatan Buah Belimbing Manis (Averrhoa carambola L.) dan Buah Nanas (Ananas comosus L.) dalam Pembuatan Permen Jelly. J Online Mahasiswa Fakultas Pertanian Universitas Riau. 2016;3(1), 1-7.
17. Majid R. Analisis Perbandingan Kadar β-karoten dalam Buah Labu Kuning (Cucurbita Moschata) Berdasarkan Tingkat Kematangan Buah Secara Spektrofotometri UV-Vis [dissertation]. Makassar: Universitas Islam Negeri Alauddin Makassar; 2010.
18. Narain N, Bora PS, Holschuh HJ, Vasconcelos MVDS. Physical and Chemical Composition of Carambola Fruit (Averrhoa carambola L.) at Three Stages of Maturity. Cienc Tecnol Aliment. 2001;3(3):144-8. DOI: 10.1080/11358120109487721
19. Pangestu NS, Nurhamidah, Elvinawati. Aktivitas Antioksidan dan Antibakteri Ekstrak Daun Jatropha gossypifolia L. Alotrop J Pendidikan Ilmu Kimia. 2017;1(1):15–9. DOI: 10.33369/atp.v1i1.2707
20. Christodoulou MC, Palacios JCO, Hesami G, Jafarzadeh S, Lorenzo JM, Domínguez R, et al. Spectrophotometric Methods for Measurement of Antioxidant Activity in Food and Pharmaceuticals. Antioxidants. 2022;11(11):2213. DOI: 10.3390/antiox11112213; PMCID: PMC9686769; PMID: 36358583
21. Baliyan S, Mukherjee R, Priyadarshini A, Vibhuti A, Gupta A, Pandey RP, et al. Determination of Antioxidants by DPPH Radical Scavenging Activity and Quantitative Phytochemical Analysis of Ficus religiosa. Molecules. 2022;27(4):1326. DOI: 10.3390/molecules27041326; PMCID: PMC8878429; PMID: 35209118
22. Hu A, Liu Y, Wu S. A review on polysaccharide-based jelly: Gell food. Food Chem X. 2024;23:101562. DOI: 10.1016/j.fochx.2024.101562; PMCID: PMC11231651; PMID: 38984292
23. Wang R, Hartel RW. Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions. Food Hydrocoll. 2022;124(A):107132. DOI: 10.1016/j.foodhyd.2021.107132
24. Parhi R. Cross-Linked Hydrogel for Pharmaceutical Applications: A Review. Adv Pharm Bull. 2017;7(4):515-530. DOI: 10.15171/apb.2017.064; PMCID: PMC5788207; PMID: 29399542
25. Saha D, Bhattacharya S. Hydrocolloids as thickening and gelling agents in food: a critical review. J Food Sci Technol. 2010;47(6):587-97. DOI: 10.1007/s13197-010-0162-6; PMCID: PMC3551143; PMID: 23572691
26. Tarlak F. The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products. Foods. 2023;12(24):4461. DOI: 10.3390/foods12244461; PMCID: PMC10743123; PMID: 38137265
27. Badan Standardisasi Nasional. Standar Nasional Indonesia Kembang Gula Lunak (SNI 3547.2-2008). Jakarta: Badan Standardisasi Nasional; 2008.
28. Tambunan S, Sulaiman TNS. Formulasi Gel Minyak Atsiri Sereh dengan Basis HPMC dan Karbopol. Majalah Farmaseutik. 2018;14(2):87–95. DOI: 10.22146/farmaseutik.v14i2.42598
Authors
1.
Soraya AF, Kawareng AT, Agustina R. Formulation of Nutraceutical Jelly Candy from a Combination of Cucurbita moschata Puree and Averrhoa carambola Juice as Antioxidant. Borneo J Pharm [Internet]. 2024Aug.30 [cited 2024Dec.21];7(3):297-305. Available from: https://journal.umpr.ac.id/index.php/bjop/article/view/4640
Copyright (c) 2024 Alya Fajrina Soraya, Andi Tenri Kawareng, Risna Agustina
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