Use of wormwood essential oil in ginger gelatin candies: sensory, physical, and chemical characterization
DOI:
https://doi.org/10.18406/2316-1817v18nunico20262146Keywords:
Artemisia absinthium L. Acceptability. Color. Antioxidant activity. Bioactive compounds.Abstract
Research in the food sector has expanded to cater to consumers who prioritize natural products, seeking sensory quality and antioxidant potential. As such, this study developed gelatin candies with ginger powder and different amounts of wormwood essential oil (0; 0.1; 0.2, and 0.3 mL relative to the total formulation ingredients), evaluating sensory acceptance, purchase intention, instrumental color (L*, a*, b*, and ΔE*), total phenolic and flavonoid contents, and antioxidant activity (ABTS+ and DPPH methods). Candy formulations with up to 0.2 mL of essential oil achieved higher acceptance regarding appearance and texture, not differing from the control. Adding essential oil showed no influence on the aroma attribute. Flavor acceptance was highest for the control candy, decreasing at volumes over 0.1 mL. Formulation containing 0.2 mL achieved an average score equal to the control for overall impression, and attained a positive purchase intention frequency. Formulation prepared with 0.3 mL exhibited a color change, becoming darker, redder, and yellower compared to the others, resulting in the highest ΔE* (4.92) relative to the control candy. Incorporating 0.2 mL of wormwood essential oil into the formulation of gelatin candies, compared to the control, resulted in increased levels of bioactive compounds and enhanced antioxidant activity, showing its potential as a functional ingredient. This evinces the feasibility of using wormwood essential oil to develop food products with satisfactory sensory acceptability.
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