Optimization of vacuum impregnated nutmeg rind candy using RSM modeling: effect on functional and nutritional...

Area of Science:

• Food Science and Technology
• Novel Food Processing Techniques
• Nutraceutical Development

Background:

• Vacuum impregnation (VI) is an advanced method for incorporating beneficial compounds into food.
• Natural food matrices offer potential for nutrient enrichment and development of functional foods.
• Nutmeg rind presents an underutilized resource for food product innovation.

Purpose of the Study:

• To optimize vacuum impregnation (VI) parameters for nutmeg rind candy production.
• To characterize the physical, chemical, and functional properties of the optimized candy.
• To ensure the safety and enhance the nutritional profile of the final product.

Main Methods:

• Optimization of process variables: syrup temperature (50–70°C), syrup concentration (60–80° Brix), and VI duration (10–20 min).
• Utilized response surface methodology to determine optimal impregnation conditions.
• Evaluated candy attributes: water loss, sugar gain, texture (chewiness), lightness, and safety (myristicin content).

Main Results:

• Optimal VI conditions identified at 66.81°C, 71.58° Brix, and 11.59 min.
• Achieved 50.0% water loss, 12.23% sugar gain, 9 N chewiness, and 22.17 lightness.
• Significant reduction in myristicin content confirmed enhanced safety for consumption.

Conclusions:

• The developed VI model effectively optimized nutmeg rind candy production.
• Optimized candy exhibits desirable sensory attributes and improved safety profile.
• Further analysis confirmed beneficial functional properties, including antioxidant and antibacterial activity.