Food Research Institute

Cheliabiieva, V. – Buialska, N.
Use of Spirulina platensis and pomegranate peel extracts to increase the nutritional value of hard candies
Journal of Food and Nutrition Research, 61, 2022, No. 3, s. 308-313

Viktoriia Cheliabiieva, Department of Food Technology, Chernihiv Polytechnic National University, 95 Shevchenka Street, 14035 Chernihiv, Ukraine. E-mail: vika.chl@ukr.net

Received 3 February 2022; 1st revised 8 June 2022; 2nd revised 6 July 2022; accepted 25 July 2022; published online 18 September 2022.

Summary: Recipes for enriched hard candies with extracts from Spirulina platensis and pomegranate peel powder were developed. The extracts were added at 4 %, 8 % and 12 % of the total content of sugar and molasses. Escherichia coli and Bacillus subtilis were used to study antimicrobial activity. The presence of volatile substances in hard candies was investigated by gas chromatography-mass spectrometry. It was found that hard candies with 12 % of pomegranate peel powder extract had satisfactory antimicrobial action and those with 12 % of spirulina extract contained a complex of valuable biologically active substances (palmitic, linolenic acid and others), which increased the biological value of the hard candies.

Keywords: hard candy; extract; Spirulina platensis; pomegranate peel; biological value

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