The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies
Red pitaya peels (RPP), often discarded as waste, are rich in betacyanin, making them a potential natural colourant for food products such as gummy candy. However, citric acid may influence the quality and stability of the colourant. This study examined the physicochemical, antioxidant, and sensory...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
University of Benin
2025
|
| Online Access: | http://psasir.upm.edu.my/id/eprint/118272/ http://psasir.upm.edu.my/id/eprint/118272/1/118272.pdf |
| _version_ | 1848867475557449728 |
|---|---|
| author | Mohsin, Aliah Zannierah Mohd Maidin, Nurmahani Mohd Isa, Nur Suaidah Cheok, Hui Yun |
| author_facet | Mohsin, Aliah Zannierah Mohd Maidin, Nurmahani Mohd Isa, Nur Suaidah Cheok, Hui Yun |
| author_sort | Mohsin, Aliah Zannierah |
| building | UPM Institutional Repository |
| collection | Online Access |
| description | Red pitaya peels (RPP), often discarded as waste, are rich in betacyanin, making them a potential natural colourant for food products such as gummy candy. However, citric acid may influence the quality and stability of the colourant. This study examined the physicochemical, antioxidant, and sensory properties of RPP gummy candies with different citric acid concentrations. The RPP were dehydrated, ground into powder, and incorporated into gummy formulations. Citric acid significantly reduced water activity (p<0.05), lowered pH, and increased titratable acidity. Colour analysis showed a significant rise (p<0.05) in a* value with higher citric acid, indicating a redder colour. Samples containing 3% citric acid exhibited a marked reduction (p<0.05) in chewiness. Antioxidant properties were also affected, with the 3% citric acid sample showing the highest total phenolic content (0.91 mg GAE/g) and DPPH radical scavenging activity (40.73%). However, total betacyanin content declined significantly (p<0.05) in samples with citric acid, ranging from 0.55-0.85 mg/g, compared to 1.79 mg/g with 0% citric acid. Sensory evaluation revealed that the 2% citric acid sample received the highest scores for most attributes, suggesting an optimal balance between flavour and texture. Overall, the study highlights the potential of RPP as a natural colourant and demonstrates how varying citric acid concentrations impact the physical, antioxidant, and sensory qualities of gummy candy. These findings underscore the importance of optimising citric acid levels to maintain both the functional and sensory attributes of RPP-infused gummy candies. |
| first_indexed | 2025-11-15T14:37:05Z |
| format | Article |
| id | upm-118272 |
| institution | Universiti Putra Malaysia |
| institution_category | Local University |
| language | English |
| last_indexed | 2025-11-15T14:37:05Z |
| publishDate | 2025 |
| publisher | University of Benin |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | upm-1182722025-07-03T02:00:38Z http://psasir.upm.edu.my/id/eprint/118272/ The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies Mohsin, Aliah Zannierah Mohd Maidin, Nurmahani Mohd Isa, Nur Suaidah Cheok, Hui Yun Red pitaya peels (RPP), often discarded as waste, are rich in betacyanin, making them a potential natural colourant for food products such as gummy candy. However, citric acid may influence the quality and stability of the colourant. This study examined the physicochemical, antioxidant, and sensory properties of RPP gummy candies with different citric acid concentrations. The RPP were dehydrated, ground into powder, and incorporated into gummy formulations. Citric acid significantly reduced water activity (p<0.05), lowered pH, and increased titratable acidity. Colour analysis showed a significant rise (p<0.05) in a* value with higher citric acid, indicating a redder colour. Samples containing 3% citric acid exhibited a marked reduction (p<0.05) in chewiness. Antioxidant properties were also affected, with the 3% citric acid sample showing the highest total phenolic content (0.91 mg GAE/g) and DPPH radical scavenging activity (40.73%). However, total betacyanin content declined significantly (p<0.05) in samples with citric acid, ranging from 0.55-0.85 mg/g, compared to 1.79 mg/g with 0% citric acid. Sensory evaluation revealed that the 2% citric acid sample received the highest scores for most attributes, suggesting an optimal balance between flavour and texture. Overall, the study highlights the potential of RPP as a natural colourant and demonstrates how varying citric acid concentrations impact the physical, antioxidant, and sensory qualities of gummy candy. These findings underscore the importance of optimising citric acid levels to maintain both the functional and sensory attributes of RPP-infused gummy candies. University of Benin 2025-01-01 Article PeerReviewed text en cc_by_nc_nd_4 http://psasir.upm.edu.my/id/eprint/118272/1/118272.pdf Mohsin, Aliah Zannierah and Mohd Maidin, Nurmahani and Mohd Isa, Nur Suaidah and Cheok, Hui Yun (2025) The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies. Tropical Journal of Natural Product Research, 8 (12). pp. 9654-9663. ISSN 2616-0684; eISSN: 2616-0692 https://www.tjnpr.org/index.php/home/article/view/5464 10.26538/tjnpr/v8i12.45 |
| spellingShingle | Mohsin, Aliah Zannierah Mohd Maidin, Nurmahani Mohd Isa, Nur Suaidah Cheok, Hui Yun The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies |
| title | The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies |
| title_full | The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies |
| title_fullStr | The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies |
| title_full_unstemmed | The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies |
| title_short | The effect of different citric acid concentration on physicochemical and antioxidant properties of Red Pitaya peel gummy candies |
| title_sort | effect of different citric acid concentration on physicochemical and antioxidant properties of red pitaya peel gummy candies |
| url | http://psasir.upm.edu.my/id/eprint/118272/ http://psasir.upm.edu.my/id/eprint/118272/ http://psasir.upm.edu.my/id/eprint/118272/ http://psasir.upm.edu.my/id/eprint/118272/1/118272.pdf |