Infused botanic herbs in collagen jelly with different turmeric concentrations: Effect on physicochemical properties, phytochemical composition, and sensory acceptability
Year: 2025
Type: article
Abstract: • Turmeric concentrations changed the rheological properties and redness of the gummy jelly. • The presence of turmeric gives an acidic pH, affecting the texture of the jelly. • Turmeric concentration increased moisture content, pH, TSS, and yellowness. • Increasing turmeric could decrease the lightness, redness, syneresis, hardness, and adhesiveness of jelly. Jelly is a chewy dessert that can be transformed into functional food, nutricosmetics, and pharmaceutical products. However, scientific evidence about the advantages of botanical products remained sparse. This study developed botanical/collagen jelly from botanical herbs such as turmeric, manjakani, tamarind, and black ginger. The physicochemical properties, phytochemical contents, and sensory acceptability of the developed botanical/collagen jelly were investigated. The five different turmeric concentrations, Formulations A (0% turmeric), B (5% turmeric), C (10% turmeric), D (15% turmeric), and E (20% turmeric), were studied. Results showed that adding turmeric at various concentrations significantly increased the jelly's moisture contents, pH, yellowness (b*), springiness, cohesiveness, gumminess, chewiness, and resilience. In contrast, the lightness (L*), redness (a*), syneresis, hardness, and adhesiveness were shown to decrease. The different turmeric concentrations also influenced the jelly’s total soluble solid contents and rheological properties. In terms of phytochemical contents, the total curcumin (0.32–0.4 µg CE/g) and flavonoid (46.79–62.39 mg QHE/g) were increased with the increased turmeric concentrations. However, the sensory test revealed that formulation D possessed the highest score. It is proven that turmeric incorporation in collagen jelly has improved the collagen jelly's physicochemical properties, phytochemical contents, and sensory quality.
Source: Food Chemistry Advances
Authors: Wai Thing Looi, Anis Syafiqah Yusri, Noraizah Mhd Sarbon, Noraizah Mhd Sarbon, Norizah Mhd Sarbon, Norizah Mhd Sarbon
Institutions: Universiti Malaysia Terengganu, Kolej Komuniti Tawau
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: gold
Estimated APC paid: $2,080
Funder: Universiti Malaysia Terengganu
OpenAlex ID: W4412470001