Optimization and validation for quantification for allulose of jelly candies using response surface methodology
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ORIGINAL ARTICLE
Optimization and validation for quantification for allulose of jelly candies using response surface methodology Dan-Bi Kim1 • Tae Gyu Nam2 • Young Sung Jung1 • Hye-Jung Kim3 Soonok Sa3 • Miyoung Yoo1
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Revised: 15 July 2020 / Accepted: 1 September 2020 Ó Association of Food Scientists & Technologists (India) 2020
Abstract A simple, rapid and reliable extraction method for allulose content in jelly were optimized using response surface methodology. The extraction method was selected based on preliminary experiments, with a three-factor, three-level central complex design including 20 experimental runs to optimize the extraction parameters. The optimum extraction factors predicted were temperature of 66 °C, solvent of 74% (v/v) ethanol, and extraction time of 24 min under shaking water bath extraction. The measured parameters were in accordance with the predicted values. The developed analytical method was validated with regard to linearity, accuracy and precision presenting recovery level from 90.79 to 95.18% and detection limits varying from 0.53 to 1.62 mg/mL. Finally, the method will be potentially applicable to a commercial jelly food using optimum extraction. Keywords Allulose Response surface methodology Jelly High-performance liquid chromatography
Electronic supplementary material The online version of this article (https://doi.org/10.1007/s13197-020-04773-z) contains supplementary material, which is available to authorized users. & Miyoung Yoo [email protected] 1
Food Analysis Center, Korea Food Research Institute, Wanju-gun, Jeollabuk-do 55365, Republic of Korea
2
Major of Food Science and Biotechnology, Division of Bioconvergence, Kyonggi University, Suwon 16227, Republic of Korea
3
Samyang Corp, Seongnam 13488, Republic of Korea
Introduction Rare sugars are becoming potential raw materials for food industry (Wu and Birch 2005). D-allulose/psicose (D-ribo2-hexulose), C-3 epimer of D-fructose, is a rare monosaccharides and defined by the International Society of Rare Sugars and the United States Department of Agriculture (USDA) as ‘generally recognized as safe’ (GRAS) for use as a food ingredient. Recently, a rare sugar has obtained great attention because of its increasing consumption as a noncaloric sweetener or as a raw material for the production of rare sugars (Chattopadhyay et al. 2014). In particular, D-allulose has been widely recognized as a nearly zero energy sweetener in nature. (Matsuo et al. 2002). D-allulose has 70% sweetness of sucrose and therefore is referred to as a rare sugar. D-allulose is found in wheat, Itea plants, steam treated coffee, processed cane and beet molasses. D-allulose has been demonstrated to provide several benefits such as anti-inflammatory effects, reactive oxygen species scavenging activity, and neuroprotective effects (Moller and Berger 2003; Zhang et al. 2016; Ploypetchara and Gohtani 2018). In addition, D-allulose improves the texture of food materials through gelling properties and provides a pleasant flavor through the Maillard re
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