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Article

Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source

Department of Animal Science & Biotechnology, Gyeongsang National University, Jinju 52725, Korea
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Author to whom correspondence should be addressed.
Academic Editors: Marie Alminger and Rubén Domínguez
Foods 2021, 10(12), 3074; https://doi.org/10.3390/foods10123074
Received: 24 November 2021 / Revised: 8 December 2021 / Accepted: 8 December 2021 / Published: 10 December 2021
(This article belongs to the Collection Food Additives)
The objectives of this study were to evaluate antioxidant capacity of hot water extract from red maple leaf with different extraction times (experiment I) and to determine their impacts on color, free anthocyanin content, and hardness of gelatin gels (experiment II). In experiment I, hot water extraction time (30, 60, 120, 180, and 360 min at 60 °C) was fixed as a main effect. The different extraction times had no impacts on total polyphenol content and DPPH radical scavenging activity (p > 0.05). However, extraction time for 360 min could decrease anthocyanin content as well as ferric reducing antioxidant power (p < 0.05). In experiment II, 6%, 18%, and 30% gelatin gels were prepared without/with red maple leaf extract (1000 mg/L). The red maple leaf extract significantly increased redness, yellowness, and hardness, but decreased free anthocyanin content. Such impacts were obviously observed at high gelatin concentration. Thus, red maple leaf extract could be a novel anthocyanin source for improving antioxidant capacity and reddish color of gelatin gels. However, the addition amount of red maple leaf extract may be limited in the development of senior-friendly jelly food for soft texture in that it could increase the hardness of the gelatin gel. View Full-Text
Keywords: antioxidant; anthocyanin; colorant; gelatin gel; jelly food; red maple leaf antioxidant; anthocyanin; colorant; gelatin gel; jelly food; red maple leaf
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MDPI and ACS Style

Song, D.-H.; Gu, T.-W.; Kim, H.-W. Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source. Foods 2021, 10, 3074. https://doi.org/10.3390/foods10123074

AMA Style

Song D-H, Gu T-W, Kim H-W. Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source. Foods. 2021; 10(12):3074. https://doi.org/10.3390/foods10123074

Chicago/Turabian Style

Song, Dong-Heon, Tae-Wan Gu, and Hyun-Wook Kim. 2021. "Quality Characteristics of Senior-Friendly Gelatin Gels Formulated with Hot Water Extract from Red Maple Leaf as a Novel Anthocyanin Source" Foods 10, no. 12: 3074. https://doi.org/10.3390/foods10123074

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