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<p>The current investigation explored the potential of <i>Limonium spathulatum</i> extracts as antioxidants for nutritionally enhanced jelly candies. So, the impact of different drying and extraction methods on <i>L. spathulatum</i> phytochemicals was examined, the bioaccessibility of polyphenols was assessed and the impact of extracts incorporation into jelly candies was evaluated. The results revealed that air drying combined with infusion achieved the highest extraction efficiency (114.61%). Nevertheless, freeze-drying associated with infusion demonstrated the highest total flavonoid contents (13.51 mg CE/g DW) and the most elevated antioxidant activities as measured using the DPPH scavenging activity (IC50 = 14.33 mg extract/mL), the total antioxidant capacity (350.57 mg GAE/g DW) and the iron reducing power (64.93 mg AAE/ g DW). The best bioaccessibility index is 61.53% reported for the total phenolic contents. The incorporation of freeze-dried <i>L. spathulatum </i><Emphasis Type="BoldItalic">(Desf.) Kuntze</Emphasis> infusion into jelly candies significantly enhanced their functional properties in terms of polyphenols contents and antioxidant activities. These findings emphasize the potential use of <i>L. spathulatum</i> as a valuable functional ingredient, providing a natural source of bioactive compounds that may confer health benefits.</p>

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Is Limonium spathulatum a valuable material for antioxidant enrichment of jelly candies?

  • 期刊论文

  • 发表日期：

    2026年2月4日

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  • Walid Yeddes,
  • Iness Bettaieb-Rebey,
  • Chaima Gharbi,
  • Majdi Hammami,
  • Moufida Saidani-Tounsi,
  • Chedly Abdelly,
  • Mouna Ben Farhat

摘要

The current investigation explored the potential of Limonium spathulatum extracts as antioxidants for nutritionally enhanced jelly candies. So, the impact of different drying and extraction methods on L. spathulatum phytochemicals was examined, the bioaccessibility of polyphenols was assessed and the impact of extracts incorporation into jelly candies was evaluated. The results revealed that air drying combined with infusion achieved the highest extraction efficiency (114.61%). Nevertheless, freeze-drying associated with infusion demonstrated the highest total flavonoid contents (13.51 mg CE/g DW) and the most elevated antioxidant activities as measured using the DPPH scavenging activity (IC50 = 14.33 mg extract/mL), the total antioxidant capacity (350.57 mg GAE/g DW) and the iron reducing power (64.93 mg AAE/ g DW). The best bioaccessibility index is 61.53% reported for the total phenolic contents. The incorporation of freeze-dried L. spathulatum (Desf.) Kuntze infusion into jelly candies significantly enhanced their functional properties in terms of polyphenols contents and antioxidant activities. These findings emphasize the potential use of L. spathulatum as a valuable functional ingredient, providing a natural source of bioactive compounds that may confer health benefits.