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September 3, 2026Food PhysicsOpen Access

Development and comparative characterization of a ginger-based candy formulated with PEF-modified starch and PEF+US-treated ginger

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Authors

ZHZhong HanSouth China University of TechnologyJMJun-Wei MaSouth China University of TechnologyWGWenhong GaoSouth China University of Technology

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Implication

Experimental product development study demonstrates enhanced bioactive retention and sensory acceptability in novel ginger candy, highlighting the utility of non-thermal food processing.

Key Points

  • To evaluate the physicochemical performance, antioxidant capacity, texture, and sensory acceptability of a soft ginger candy formulated with pulsed electric field-modified starch and ultrasound-treated ginger relative to commercial products.
  • Formulated a laboratory-prepared soft candy (LPS) using separately optimized pulsed electric field (PEF)-modified starch and PEF-ultrasound (PEF+US)-treated ginger.
  • Benchmarked LPS against three commercial ginger candies using HPLC, FTIR spectroscopy, colorimetric antioxidant assays (DPPH and ABTS), and instrumental texture profile analysis.
  • Conducted sensory evaluation of product acceptability using a semi-trained panel of 10 assessors.
  • The LPS formulation achieved a total phenolic content of 62.01 mg GAE/g, a gingerol concentration of 867.59 µg/g, and radical scavenging activity of 51.53% DPPH inhibition and 52.31% ABTS inhibition, surpassing all commercial candies.
  • Textural analysis revealed that LPS had lower hardness, gumminess, and chewiness, but higher springiness and adhesiveness compared to commercial ginger candies.
  • Sensory evaluation by 10 assessors awarded LPS the highest mean overall acceptability score, with FTIR spectroscopy confirming a distinct structural fingerprint.

Cite This Study

Han et al. (2026) studied this question.

synapsesocial.com/papers/6a993586636c6408cfa7dc06https://doi.org/10.1016/j.foodp.2026.100112
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