Contribution of Green Propolis to the Antioxidant, Physical, and Sensory Properties of Fruity Jelly Candies Made with Sugars or Fructans

Enrichment with phenolic compounds is proposed as a strategy to obtain more stable and healthier candy products. A green propolis ethanolic dry extract (PEE) from Braccharis dracunculifolia (Brazilian Alecrim-do Campo) was assessed as an antioxidant in jelly candies. Three levels (0, 0.01, and 0.02%...

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Detalles Bibliográficos
Autores principales: Cedeño-Pinos, Cristina, Marcucci, María Cristina, Bañón, Sancho
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620292/
https://www.ncbi.nlm.nih.gov/pubmed/34828866
http://dx.doi.org/10.3390/foods10112586

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8620292/
https://www.ncbi.nlm.nih.gov/pubmed/34828866
http://dx.doi.org/10.3390/foods10112586

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