Search Results (20)

The homogenization of landscapes and reduction in floral diversity have increasingly led to low diversity in pollen diets for honey bees. In this study, we examined the effects of monofloral pollen diets based on wind-pollinated (Corylus sp., Pinus sp.) and insect-pollinated plants (Brassica napus L., Phacelia sp., Solidago sp., Fagopyrum sp.) on the development of hypopharyngeal glands (HPGs), activities of enzymatic (AST, ALT, ALP, GGTP) and non-enzymatic (urea, uric acid) biomarkers, as well as magnesium, calcium, and phosphorus concentrations in the hemolymph and fat bodies from different locations (tergite 3, 5 and sternite) in worker bees. Even a small (10%) addition of pollen to sugar candy stimulated the development of acini compared to the control group, with phacelia, buckwheat, and goldenrod pollen having the strongest effects. The largest acini developed in the 14-day-old bees fed with Phacelia pollen, whereas the collecting duct diameters were significantly reduced in all the pollen-supplemented groups. Enzymatic biomarker activities were the highest in the hemolymph of newly emerged bees and increased with age across all the tissues, particularly in tergite 5, with the highest activities recorded in the bees fed with insect-pollinated plant pollen. Non-enzymatic parameters and ion concentrations also varied with tissue type and segmental location, generally increasing with age and reaching the highest values in tergite 5. Regardless of the tissue (the fat body vs. hemolymph), the bees fed a diet containing pollen from Brassica napus, Phacelia, Solidago, and Fagopyrum had higher concentrations of calcium, magnesium, and phosphorus, while the effects of hazel and pine pollen were less pronounced. These findings suggest that even limited pollen supplementation can positively shape the morphological and biochemical physiology of worker bees. Understanding these relationships is crucial for developing strategies to support bee health under increasing environmental pressures and changing floral availability. Full article

Confectionery products, particularly caramel, often have low nutritional value and a high glycaemic index, necessitating the development of functional alternatives. This study aimed to create candy caramel with a reduced glycaemic index and enhanced nutritional properties by incorporating isomaltitol and invert syrup as sugar substitutes and fortifying it with dried barberry (Berberis vulgaris L.) powder in amounts of 1%, 2.5%, 5%, and 10% (w/w). Barberry powder, rich in bioactive compounds and essential minerals, also acts as a natural colourant. The powder’s microstructural characteristics were assessed using laser diffraction, while its elemental composition was confirmed via atomic adsorption spectroscopy. The samples of caramel were evaluated using physicochemical and sensory analysis methods. The results showed that the addition of barberry powder enriches caramel with sodium, potassium, iron, manganese and zinc. The increase in the content of barberry in sweets was accompanied by an increase in titratable acidity and a decrease in pH. Sensory evaluation identified 2.5–5% barberry powder as optimal, yielding a product with attractive colour and flavour. Higher concentrations resulted in excessive acidity and darker coloration, which were deemed undesirable. The developed formulation demonstrates the potential of candy caramel as a functional food product, offering improved nutritional and sensory attributes. This approach provides a promising solution for addressing the health and dietary concerns associated with traditional confectionery products. Full article

Apple and beetroot pomace flour (APF and BPF), along with two sweeteners, sucrose and a blend of sucrose substitutes (erythritol, stevia, inulin, and fructose), were simultaneously incorporated into three matrices formulated with agar, pectin, or gelatin as gelling agents. The aim was to produce jelly candies with high content of dietary fiber and dietary phenolics, and reduced energy value. The simultaneous incorporation of sucrose substitutes and pomace flour resulted in decrease of Carb:Fiber and Sugar:Fiber Ratio to extremely low values of 2.7–3.4 and 1.3–1.6 respectively, as well as in Energy:Fiber Ratio decrease to 9.2–12.3 kcal/g DF. Relative Antioxidant Capacity Index (RACI), as indicator of antioxidant potential, was calculated by assigning equal weight to Folin–Ciocâlteu, DPPH and FRAP assays applied upon in vitro digestion of 18 formulations of jelly candies. Results obtained for formulations with and without sucrose, as well as with and without APF or BPF, enabled insight into effects of pomace flour addition and sucrose substitution in each gelling matrix on functional properties. The incorporation and the substitution impact on postprandial glucose response were followed in vivo. Their superimposing resulted in glycemic index below 30 and low glycemic load. Efficiency of applied approach in functionalization of confectionery burden with energy and minimization of glucose spike represent an example of agro-residues re-introduction with the highest potential contribution to anti-obesity strategy. Full article

Marshmallow candy is a well-known sugar-based confection that is widely consumed among different population groups. However, its high sugar contents and low nutritive value might lead to adverse health outcomes. This study, therefore, aimed to develop optimal formulations for functional marshmallow candy using honey, aqueous hibiscus extract, cow’s milk, and strawberry concentrates with partial replacement of table sugar and glucose syrup. In this regard, six different formulations (F1–F6) were developed, varying in the ratios of key ingredients, such as F1 formulated with honey (9%), sucrose (35%), glucose syrup (33%), milk (4%), and hibiscus extract (1%); F2 containing honey (10%), sucrose (30%), glucose syrup (25%), milk (4%), hibiscus extract (1%), and strawberry concentrate (13%); F3 with honey (15%), sucrose (25%), glucose syrup (20%), milk (4%), hibiscus extract (1%), and strawberry concentrate (16%); F4 formulated with honey (20%), sucrose (20%), glucose syrup (15%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); F5 containing honey (30%), sucrose (20%), glucose syrup (5%), milk (4%), hibiscus extract (1%), and strawberry concentrate (24%); and F6 developed with honey (10%), sucrose (30%), glucose syrup (25%), and strawberry concentrate (16%) without milk or Hibiscus extract. These formulations were evaluated for total phenolic content, total flavonoid content, DPPH radical scavenging activity, and textural and sensory characteristics. The results show that all formulations containing functional ingredients had significantly higher total phenolic and flavonoid contents, along with stronger antioxidant activities in a dose-dependent manner compared to the control. Among the formulations, F5 exhibited the highest phenolic and flavonoids contents (89.8 mg GAE/100 g and 1.62 mg RE/100 g, respectively) and reducing power activity (197.8% equivalent to 30 µg vitamin C). Additionally, F3 and F4 showed the strongest DPPH scavenging activity, with IC₅₀ values of 8.0 and 5.1 mg/mL, respectively. In terms of texture, the hardness of all formulations was comparable to the control, except for F1 and F6. The results for sensory analysis show that all modified marshmallows received higher consumer acceptance in overall liking, appearance, softness, elasticity, lightness, and flavor compared to the control. Overall, this study shows that the use of functional ingredients significantly enhanced the total phenolic and flavonoid content and improved antioxidant activities in marshmallow production. This functional candy can provide nutrient-rich health-promoting ingredients for consumers. Full article

The nutritional status of a honey bee colony is recognized as a key factor in ensuring a healthy hive. A deficient flow of nectar and pollen in the honey bee colony immediately affects its development, making room for pathogen proliferation and, consequently, for a reduction in the activities and strength of the colony. It is, therefore, urgent for the beekeepers to use more food supplements and/or substitutes in apiary management, allowing them to address colony nutritional imbalances according to the beekeeper’s desired results. In this context, the commercial market for beekeeping products is growing rapidly due to low regulation of animal food products and the beekeeper’s willingness to guarantee healthy colonies. There are numerous products (bee food additives) currently available on the worldwide market, with a highly variable and sometimes even undefined composition, claiming a set of actions at the level of brood stimulation, energy supplementation, queen rearing support, reduction of Varroa reproduction levels, improvement of the intestinal microflora of bees, Nosema prevention, and improvement of the health of honey bee colonies infested by American foulbrood, among others. To address this issue, the members of the COLOSS (Honey Bee Research Association) NUTRITION Task Force are proposing, for the first time, action on honey bee feed control and monitoring. In our common study, we focused on candy board composition and quality parameters. For that, a selected number of commercial candy boards usually found in Europe were analyzed in terms of water and ash content, pH, acidity, 5-hydroxymethylfurfural, sugars, C3-C4 sugar origin, and texture. Results revealed differences between the values found and the ones displayed on the label, demonstrating the need for regulation of the quality of these products. Full article

Background and objectives: National authorities and WHO recommend limiting consumption of added sugars from different foods. Polyols like isomalt can be used as bulk sweetener and thus help the food industry to replace sugar. Isomalt is a naturally sourced sugar replacer and the only one in its kind made from pure beet sugar. It has low physiological energy value (approximately 8.4 kJ/g), is non-cariogenic, and has low glycaemic properties as well as a very limited effect on insulin response. The present investigation aims to provide evidence from a series of recent randomized human intervention trials in which the respective effects of isomalt as low-digestible carbohydrate replacing sugar in various sweets were tested. Methods: Blood glucose and insulin response of different sweets were tested according to standardized test procedure. The sweets (i.e., chocolate, candies, mints and jam) were provided in realistic portion sizes and either contained sugar or sugar was replaced 1:1 by isomalt. Products were comparable in appearance, taste, and sweetness. 10 healthy adults (mean age: 40.6 ± 7.0 years, BMI: 23.5 ± 3.2 kg/m²) were randomly assigned to consume the sweets in the morning after an overnight fast. Capillary blood samples were taken at baseline up to 180 min to determine blood glucose and insulin levels. Results: Replacing sugar by isomalt led to significantly lower blood glucose response for all products. This was characterized by a significantly reduced incremental glucose peak (iCmax) ranging from −46% to −83% (all p < 0.05) and a reduction of the two-hour incremental area under the curve (iAUC2h) by 5% to 71% (p < 0.05 for candies, mints and jam). The lower glycaemic profile was accompanied by lower insulin levels. Accordingly, iCmax and iAUC2h following isomalt variants were remarkably reduced by 70 to 92% (all p < 0.05) and 58 to 87% (all p < 0.05), respectively. Discussion: With a series of RCTs conducted according to international standards in blood glucose response testing, we demonstrate reduced postprandial glycaemic and insulin response to various sweets in which sugar was replaced by isomalt. Hence, using isomalt as a naturally sourced sugar replacer is a viable strategy to support a low glycaemic diet. Full article

Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally regarded as nutritionally empty. A gelatin–sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. This work aimed to formulate gelatin gummies based on the mountain germander extract (MGe) as a source of phenylethanoid glycosides (PhEG). Sucrose and glucose syrup contents were partially or completely substituted with combinations of xylitol, maltitol and prebiotic poly- and oligosaccharides. Chemical, textural and sensory parameters were evaluated after production and 2 months of storage. Formulations containing fructooligosaccharides and xylooligosaccharides maintained a characteristic appearance during storage at all three levels of sugar (high, low and none), whereas inulin-added and plain (i.e., without prebiotic) candies suffered from mold contamination or appearance/textural changes. The color of the candies noticeably changed and appeared darker. The PhEG were shown to be stable during the candies’ production (approximately 90%) and generally maintained their contents during storage. Texture parameters, except hardness, exhibited high positive correlations and resembled the commercial product. Sensory-wise, a moderate bitterness intensity with a decreasing tendency, along with the high transparency and preservation of the characteristic shape facilitated high general acceptance. Gummy candies with prebiotics were shown to be a highly suitable matrix for the bitter MGe, delivering up to 40 mg of PhEG and 4.5 g of prebiotics in one serving size. This study provides a reference for implementing herbal extracts and emerging prebiotics (XOS) in functional confectionery. Full article

Egyptian Jallab (EJ) is a conical candy (light to dark brown), manufactured from a part of sugar cane juice, that is used in the black honey industry. EJ is considered an unrefined sugar or a non-centrifugal form of sugar. The traditional use of Jallab is as candy, but it can also be used for making ice cream, cupcakes, biscuits, and toffee, as well as being used in other food applications. In this study, EJ was used as a sugar substitute in ice cream at 0, 25, 50, 75, and 100%. Total solids, titratable acidity, pH, protein, ash, fat, specific gravity, weight per gallon, viscosity, color attributes, total antioxidant activity, total phenolic content, and total flavonoid contents, as well as microbiological analyses, were tested. The total solids, protein, and ash in the Egyptian Jallab ice cream (EJIC) increased from 39.30, 4.85, and 0.87 to 41.19, 6.36, and 1.42, respectively. The gradual sugar substitution led to a significant increase in specific gravity and weight per gallon in pounds. The lightness (L*) of the ice cream decreased significantly due to the substitution of EJ for sugar. Moreover, there was a significant increase in a* (from 0.147 in control samples to 5.52 in treatment 4, which had 100% EJ). The changes in the b* values of Jallab ice cream samples were significantly increased due to the substitution of EJ for sugar. The control samples had a low value of antioxidant activity (21.53%) when compared with the treatment, which has EJ (88.82, 89.96, 91.98, and 92.14%) for EJIC1, EJIC2, EJIC3, and EJIC4, respectively. The total phenolic contents are 2.07, 3.03, 4.14, and 4.68 fold higher in the treatments with EJ substituted for sugar than in the control samples. Total flavonoid contents increased from 5.73 mg QE g⁻¹ in control samples (TC) to 14.68, 21.54, 30.48, and 34.15 mg QE g⁻¹ in EJIC1, EJIC2, EJIC3, and EJIC4 mg QE g⁻¹ in ice cream samples, respectively. Full article

Kiwi fruit is a member of the “Actinidiaceae” family, with over 76 species and cultivars with a wide range of sensory attributes. The kiwi fruit is one of the most popular fruits in the world, and it is high in nutrients such as vitamins, phytochemicals, and minerals. Candies have a low nutritional value because of their principal constituents, which include gelling agents and sugar. In comparison to conventional candy, the goal of this project is to make a natural and healthy dehydrated candy utilizing fresh kiwi fruit. The fruits were obtained from the local market of Faisalabad. Two types of dehydrated kiwi candies were prepared (T1: peeled; T2: unpeeled). In the last step, the sweets were kept in a dehydrator at 50 degrees Celsius for 24 h. Candy’s physiochemical, color measurements, and sensory characteristics were assessed. In all physio-chemical and sensory evaluations, the unpeeled candy produced the best results. The unpeeled candy’s TSS value, titratable acidity, pH, and vitamin C content was 77.9°, 0.36%, 4.5, and 37 mg, respectively. Unpeeled candy has a slightly darker color as compared to peeled candy, and color values L*, a*, and b* were 43.89, 0.43, and 11.34, respectively. Candy’s sensory study employing a nine-point hedonic scale reveals the highest consumer acceptability in terms of flavor, scent, mouthfeel, and texture. Full article

Increasing consumer awareness of the impact of nutrition on health and the growing popularity of vegan diets are causing a need to look for new plant-based formulations of standard confectionery products with high energy density and low nutritional value, containing gelatin. Therefore, the aim of this study was to develop vegan and sugar-free gummy jellies based on an algae-derived polysaccharide—furcellaran (FUR). Until now, FUR has not been used as a gel-forming agent despite the fact that its structure-forming properties show high potential in the production of vegan confectionery. The basic formulation of gummy jellies included the addition of soy protein isolate and/or inulin. The final product was characterized regarding its rheological, antioxidant, mechanical and physicochemical properties. Eco-friendly packaging for the jellies composed of a three-layer polymer film has also been developed. It was observed that the highest values of textural parameters were obtained in jellies containing the addition of soy protein isolate, whose positive effect was also found on antioxidant activity. Before drying, all furcellaran-based gel systems showed G’ and G” values characteristic of strong elastic hydrogels. Storing jellies for a week under refrigeration resulted in an increase in hardness, a decrease in moisture content and reduced water activity values. Overall, our study indicates the high potential of furcellaran both as a gelling agent in confectionery products and as a base polymer for their packaging. Full article

Sugar reduction in food has attracted great health concerns worldwide. Gummies have been one of the most popular and highly favored candies due to their chewable properties, simplicity to swallow, and delicious taste. The general perception is that gummies raise blood sugar levels, but the truth is that gummies with the right formula can control glycemic response. The purpose of this study is to investigate the effects of the gummy dosage form and sugar types on the glycemic response control. Maltitol and erythritol as sweetener alternatives were applied in gummy candies (total and partial sugar substitutes gummy, T-SG and P-SG), with sucrose-based gummies used as comparisons (CG). A prospective crossover study was then conducted on 17 healthy adults. The effects of different types of gummies on glycemic response in healthy adults were evaluated on the basis of the participants’ glycemic index (GI) and glycemic load (GL) values. Every three-day interval, participants took CG, P-SG, T-SG, and glucose solution, respectively, and the theoretical glucose conversion content was kept the same in all groups for each trial. Each participant performed four tests with each sample and recorded the changes in blood glucose after food consumption. It was found that all three types of gummies slowed down subjects’ glycemic response when not taken in excess, and the improvement effect was in the trend of T-SG > P-SG > CG. Both P-SG and T-SG were low-GI candies (54.1 and 49.9). CG that was not consumed in excess of 17.2 g had a high GI (81.9) but a low GL (<10). Texture analysis and in vitro digestion were used to explore the effect of gummy matrix on glucose release. T-SG and P-SG retained a higher hardness and were less hydrolyzed to release glucose during digestion compared with CG. Additionally, experiments have revealed that gummies can reverse the poor glucose tolerance in women. In conclusion, gummies are a good carrier for dietary supplements due to their sustained-release characteristic of available carbohydrates and provide healthier options for people in control of glucose homeostasis. Full article

The higher demand for honey from consumers, combined with its limited availability, has led to different types of honey adulteration, causing substantial economic as well as negative impacts on consumers’ nutrition and health. Therefore, a need has emerged for reliable and cost-effective quality control methods to detect honey adulteration to ensure both the safety and quality of honey. To simulate the process with those applied by beekeepers in real-time, bee colonies were fed with different types of bee feeding (sugar syrup, candy paste and commercial syrup). The produced samples were analyzed for their carbohydrate profile and their invertase activity with the aim to find the effects of bee feeding on the quality of the final product. Honey samples produced after feeding with commercial syrup presented low fructose (22.9 %) and glucose (31.7 %) concentrations and high content of maltose (20.1%), while the samples that came from bee feeding with sugar syrup and candy paste had high concentrations of sucrose (6.2 % and 3.2 %, respectively), exceeding in some cases the legislative limits. Moreover, the samples coming from sugar feeding had lower values of invertase activity, while the group with inverted syrup was clearly discriminated through multi-discriminant analysis. The invertase activity of control samples was found at 153.7 U/kg, which was significantly higher compared to the other groups. The results showed that bee feeding during honey production might lead to adulteration, which can be detected through routine analyses, including the carbohydrate profile and the invertase activity. Full article

The use of low and no-calorie sweeteners (LNCS) in food and beverages has become increasingly common in the development and reformulation of products to reduce energy derived from added sugars. Our aim was to identify the presence and consumption of LNCS through food and beverages according to consumption patterns in a representative sample (n = 256) of the Portuguese adult population. The study had a descriptive cross-sectional observational design and was based on the application of a Food Frequency Questionnaire. Overall, it was found that 4.1% of the foods and 16.7% of the beverages consumed by the Portuguese adult population contained LNCS. Food groups mostly contributing to LNCS consumption were non-alcoholic beverages such as soft drinks and juices (34.2%); milk and dairy products (16.5%); appetizers such as chips (8.6%); sugars and sweets such as chocolates, candies, or chewing gums (6.1%); meat and derivative products (2.2%); cereals and derivatives (1.2%) and canned fruits (1.2%). Main LNCS consumed were acesulfame-K, sucralose, and aspartame, single or combined, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. In conclusion, LNCS were found across a wide variety of products available in the Portuguese market and their prevalence of inclusion in the diet of the population evidences the need to develop more studies on the evolution of LNCS intake and its impact on the full dietary model and health. Consequently, these food additives should be included in food composition databases and, periodically, updated to reflect the recurrent reformulation strategies adopted by the food industry in its efforts to reduce the energy contribution of added sugars. Full article

Background: As the only place in a store where all customers must pass through and wait, the checkout lane may be particularly influential over consumer purchases. Because most foods and beverages sold at checkout are unhealthy (e.g., candy, sweets, sugar-sweetened beverages, and salty snacks), policymakers and advocates have expressed growing interest in healthy checkout policies. To understand the extent to which such policies could improve nutrition equity, we assessed the prevalence and sociodemographic correlates of purchasing items found at (i.e., from) checkout. Methods: We assessed self-reported checkout purchasing and sociodemographic characteristics in a national convenience sample of adults (n = 10,348) completing an online survey in 2021. Results: Over one third (36%) of participants reported purchasing foods or drinks from checkout during their last grocery shopping trip. Purchasing items from checkout was more common among men; adults < 55 years of age; low-income consumers; Hispanic, non-Hispanic American Indian or Alaska Native, and non-Hispanic Black consumers; those with a graduate or professional degree; parents; and consumers diagnosed with type 2 diabetes or pre-diabetes (p-values < 0.05). Conclusions: Purchasing foods or beverages from store checkouts is common and more prevalent among low-income and Hispanic, American Indian or Alaska Native, and Black consumers. These results suggest that healthy checkout policies have the potential to improve nutrition equity. Full article

Low- and no-calorie sweeteners (LNCS) are a group of food additives characterized by their high sweetness intensity and virtually zero caloric content, attributes that make them potential substitutes for added sugars in processed foods and beverages. However, there is currently scarce information available about both the different LNCS used in food products available in Spain and their consumption patterns. Prompted by these reasons, the aim of this research work was to identify the presence and consumption of LNCS in food and beverages consumed by a representative sample of the Spanish adult population (n = 507). For this purpose, a Food Frequency Questionnaire was carried out. Overall, it was found that 4.5% of the foods and 22.3% of the beverages consumed by the surveyed population contained LNCS. The food groups that presented the highest percentage of daily servings containing LNCS were non-alcoholic beverages such as soft drinks and juices (36.1%); sugars and sweets such as chocolates, candies, or chewing gum (14.2%); milk and dairy products (7.0%); meat and derivative products (5.1%); cereals and derivatives (4.3%); appetizers (1.7%); and, finally, sauces and condiments such as ketchup or mustard (1.0%). The main LNCS consumed were acesulfame-K, sucralose, sorbitol, aspartame, and cyclamate, although their prevalence of use differs greatly among foods, beverages, or tabletop sweeteners. Our results show the great diversity of food groups that are currently including these compounds as ingredients. Consequently, there is a need for these food additives to be included in food composition databases, which should be regularly updated to include LNCS in order to facilitate their assessment and monitoring in dietary nutritional surveys. Full article