Characteristics of edible jelly enriched with antioxidant and calcium-rich fractions of dandelion leaf polysaccharide extracts

To improve the healthiness appeal of edible jelly, water-soluble extract (DP₁) and polysaccharides (DP₂) fractions obtained from dandelion (Taraxacum officinale) leaves were included in jellies formulation. The extracts were characterized, and their inclusion effects on jelly's quality parameters were examined. The results of monomeric composition and structural analyses revealed both fractions to contain pectic polysaccharides, with varying molar compositions of galactose (37.0–45.0%), arabinose (10.3–33.0%), glucose (1.62–11.2%), glucuronic (8.9–14.5%), and galacturonic acid (10.3–33.0%). Moreover, significant variations in their physicochemical and functional properties were observed; such differences correspondingly affected the technological properties of the Dandelion polysaccharides (DP)-fortified jellies. Seven jelly samples were prepared by incorporating 0.3 to 1% w/w of DP₁ or DP₂, with 0% serving as the control. Generally, the inclusion of DP significantly improved water retention, textural profile and substantially reduced syneresis of DP-jellies. While DP₁-jellies displayed improved bioactivity, DP₂-jellies showed higher calcium contents (up to 58.0 mg/g of jelly) in a concentration-dependent manner, as determined by in-vitro assays. The sensory evaluation results revealed that the addition of DP₁ and DP₂ at approximately 0.5% was acceptable and preferred to the control. The results obtained in this study confirm that polysaccharide extracts from the nutritious leaves of dandelion could be used as functional ingredients for producing antioxidant and calcium-rich jellies that meet the consumers' demands.