Effects of pectin-carrageenanratios and ginger extract on the quality attributes of jelly from Citrus reticulata × maxima [pdf]
Year: 2026
Type: article
Abstract: Background.Citrus reticulata × maxima is widely consumed owing to its high nutritional and bioactive compound contents, particularly vitamin C and phenolic compounds.However, the high moisture content and acidic characteristics of citrus fruits may adversely affect gel formation, texture, and storage stability in jelly products.Hydrocolloid systems, especially pectin and carrageenan, play critical roles in determining gel network structure, water-holding capacity, and sensory acceptability.Nevertheless, limited information is available regarding the modulation of pectin-carrageenan interactions in citrus-based jelly systems, as well as the application of natural bioactive extracts for improving product stability during storage.Therefore, this study aimed to evaluate suitable pectin-carrageenan ratios and investigate the effect of ginger extract on the physicochemical properties, sensory quality, and storage stability of jelly from Citrus reticulata × maxima.Material and method.This study consisted of two consecutive experiments.Experiment 1 investigated three pectin-carrageenan combinations, including 0.9Pec-0.6Car(0.9% pectin -0.6% carrageenan w/w), 1.2Pec-0.8Car(1.2% pectin -0.8% carrageenan w/w), and 1.25Pec-1Car (1.25% pectin -1.0% carrageenan w/w), to determine the formulation exhibiting the most desirable quality characteristics for C. reticulata × maxima jelly.Based on the results obtained from Experiment 1, the most appropriate hydrocolloid formulation was subsequently selected for Experiment 2, in which ginger extract was incorporated at concentrations of 0, 500, and 1,000 μg mL⁻¹ to evaluate its effects on the physicochemical properties, sensory quality, and storage stability of the jelly during refrigerated storage at 4℃ for 15 days.Result.The pectin-carrageenan ratio significantly influenced the physicochemical, nutritional, and sensory characteristics of C. reticulata × maxima jelly.Among the tested formulations, 1.25Pec-1Car exhibited the most desirable quality attributes, including the highest color intensity (L* = 57.09,a* = 16.72,b* = 56.20),hardness (0.137 N), vitamin C content (14.39 mg 100 g⁻¹), total phenolic content (42.90 mg GAE 100 g⁻¹), and overall sensory acceptability.Therefore, this formulation was selected for the subsequent storage study incorporating ginger extract (GE).During refrigerated storage at 4℃ for 15 days, supplementation with GE effectively improved the quality retention and storage stability of the selected jelly formulation.In particular, the addition of 1,000 μg mL⁻¹ GE better preserved color stability, texture, vitamin C, and total phenolics compared to the control treatment.At the end of storage, the jelly retained 11.1 mg 100 g⁻¹ vitamin C and 45.41 mg GAE 100 g⁻¹ total phenolics, while also exhibiting reduced aerobic microbial counts.Conclusion.The pectin-carrageenan ratio significantly affected the quality characteristics of Citrus reticulata × maxima jelly.Among the tested formulations, 1.25Pec-1Car exhibited the most desirable physicochemical, nutritional, and sensory properties.The incorporation of GE, particularly at 1,000 μg mL⁻¹, effectively improved quality retention and storage stability by maintaining color, texture, vitamin C, and total phenolic content while reducing microbial growth during refrigerated storage.Overall, the combination of
Institution: Vinh Long University of Technology Education
Language: English
Subfield: Food Science
Domain: Life Sciences
SDG: Zero hunger
Open Access status: diamond
OpenAlex ID: W7204145667