Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

Nutraceutical Chewing Candy Formulations Based on Acetic, Alcoholic, and Lactofermented Apple Juice Products

The aim of this study was to develop nutraceutical chewing candy (NCC) formulations based on acetic, alcoholic, and lactofermented apple juice (AJ) products. In addition, different texture-forming (gelatin, pectin) and sweetening (stevia, xylitol) agents were tested. To implement the aim of this stu...

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Bibliographic Details
Main Authors: Elena Bartkiene, Egle Zokaityte, Paulina Zavistanaviciute, Ernestas Mockus, Darius Cernauskas, Modestas Ruzauskas, Ernesta Tolpeznikaite, Raquel P. F. Guiné
Format: Article
Language:English
Published: MDPI AG 2021-09-01
Series:Foods
Subjects:
nutraceutical chewing candy
apple juice
fermentation
lactic acid bacteria
antimicrobial properties
volatile compounds
Online Access:https://www.mdpi.com/2304-8158/10/10/2329

Internet

https://www.mdpi.com/2304-8158/10/10/2329

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