Development of healthy fruit- and vegetable-based jams with propolis: Low-calorie and rich in antioxidant properties

The incorporation of bioactive ingredients into various food matrices presents a challenge in developing functional foods, as the final product must maintain good organoleptic characteristics such as appearance, taste, smell, and color. This study aimed to formulate jams made from carrot and yellow plum (JCP), incorporating 0.15% and 0.20% propolis, respectively, to confer functional properties and ensure sensory acceptance. An experimental design was implemented, and physicochemical, functional, and sensory analyses were conducted. Parameters evaluated included pH, color, moisture content, water activity (aw), antioxidant capacity (AC) measured by the Trolox equivalent antioxidant capacity (TEAC) test, and total polyphenol content (TPC) determined using the Folin-Ciocalteu method. The results indicated that the formulation with 0.15% propolis (carrot and yellow plum) received higher consumer acceptance, attributed to its pleasant sweet and acidic flavor attributes, making it an attractive market option. The formulation with resin exhibited greater antioxidant activity compared to the base formulation, highlighting the importance of propolis in enhancing functional properties. Moreover, the analysis revealed that its incorporation not only enriched the nutritional profile but also increased its potential as a functional food. This finding emphasizes the need to balance bioactive ingredients with sensory attributes to develop marketable products, showcasing the feasibility of creating healthy and functional jams that meet the growing demand for products offering health benefits without compromising the consumer's sensory experience. Overall, these innovative formulations represent a promising approach to increasing fruit and vegetable consumption while addressing public health challenges associated with dietary habits. They contribute to the development of healthy, functional products that align with consumer demands for health benefits without compromising sensory appeal

Keywords:
Propolis resin; Sensory acceptance; HPLC; Polyphenols; Bioactive ingredients; Functional food

Jams made from carrot and yellow plum with natural antioxidant power was obtained, due to the polyphenols from propolis

Isomalt masked the bitter taste of propolis, improving sweetness, smoothness, and acceptability

The JCP with propolis responds to healthy trends, reducing artificial compounds and promoting natural benefits