Optimization and validation for quantification for allulose of jelly candies using response surface methodology

Area of Science:

• Food Chemistry
• Analytical Chemistry

Background:

• Accurate quantification of allulose is crucial for food product development.
• Existing extraction methods may lack efficiency or reliability for complex food matrices like jelly.

Purpose of the Study:

• To develop and optimize a simple, rapid, and reliable extraction method for allulose in jelly.
• To validate the developed analytical method for accuracy and precision.

Main Methods:

• Response surface methodology with a central complex design (three factors, three levels, 20 runs) was employed.
• Optimization of extraction parameters including temperature, solvent (ethanol percentage), and time using a shaking water bath.
• Method validation for linearity, accuracy, and precision.

Main Results:

• Optimal extraction conditions determined were 66°C, 74% ethanol, and 24 minutes.
• The developed method demonstrated high recovery rates (90.79–95.18%) and low detection limits (0.53–1.62 mg/mL).
• Experimental results closely matched predicted values, confirming method reliability.

Conclusions:

• A validated, efficient extraction method for allulose in jelly was successfully developed.
• The optimized method is suitable for routine analysis and potentially applicable to commercial jelly products.
• This advancement supports accurate nutritional labeling and quality control in the food industry.