Improvement of <i>Undaria pinnatifida</i> Sugar-Free Gummy Jellies’ Properties by Phycocyanin Under Ultraviolet (UV) Irradiation
Ying Bai,
Yihan Sun,
Chenglei Qiu,
Wenxin Xiang,
Yu Liu,
Yujiao Wang,
Hang Qi
Affiliations
Ying Bai
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Yihan Sun
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Chenglei Qiu
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Wenxin Xiang
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Yu Liu
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Yujiao Wang
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
Hang Qi
National Engineering Research Center for Seafood, State Key Laboratory of Marine Food Processing and Safety Control, Collaborative Innovation Center of Provincial and Ministerial Co-Construction for Seafood Deep Processing, Liaoning Province Collaborative Innovation Center for Marine Food Deep Processing, Dalian Technology Innovation Center for Chinese Pre-Made Food, College of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China
In this study, Undaria pinnatifida (UP) was used as the primary research material, and sugar-free gummy jelly was prepared using ultraviolet (UV) irradiation with phycocyanin. The properties were measured using a texture analyzer, color difference analyzer, low-field nuclear magnetic resonance (LF-NMR) analyzer, and sensory evaluation. Additionally, the stability during accelerated storage was examined. The results showed that UV irradiation-assisted phycocyanin significantly increased the hardness of the sugar-free gummy jelly, from 268.4 ± 11.0 g to 477.9 ± 5.2 g, and enhanced its chewiness, from 247.4 ± 12.2 to 415.1 ± 3.1. Additionally, the jelly exhibited stronger water binding ability, with the proportion of immovable water increasing from 6.17 ± 0.66% to 9.52 ± 0.77%. During accelerated storage, the texture properties, color, water migration, and phycocyanin content of the sugar-free gummy jelly were changed. However, UV irradiation-assisted phycocyanin treatment slowed down the changes in the texture, color, and phycocyanin content of the sugar-free gummy jelly, which indicated that the product had good stability during storage. These results enhance the application of UP in sugar-free gummy jellies.
