Sesban flower extract as a natural functional ingredient: effects on texture, antioxidant activity, and shelf- life stability of jelly formulation

Abstract

This study demonstrates the potential of Sesbania javanica Miq. flower extract (SFE) as a sustainable, plant-based ingredient for enhancing the functional and preservative qualities of carrageenan-based jelly. Jelly formulations were prepared with varying SFE concentrations (1%, 3%, and 5% w/w) and evaluated over 30 days of refrigerated storage at 4 °C. The 5% SFE jelly exhibited the highest levels of bioactive compounds, including total phenolic compound content, TPC (9.63 ± 0.29 mg GAE per g dw) and total flavonoid content, TFC (5.27 ± 0.28 mg QE per g dw), and significantly greater antioxidant activity (DPPH: 14.04 ± 0.20 μM Trolox per g dw; FRAP: 8.81 ± 1.53 μM Trolox per g dw) compared to the control (TPC: 1.22 ± 0.42 mg GAE per g dw; TFC: 0.89 ± 0.03 mg QE per g dw; DPPH: 2.48 ± 0.95 μM Trolox per g dw; FRAP: 1.17 ± 0.94 μM Trolox per g dw). Textural analysis revealed reduced hardness (3.26 ± 0.58 N in 3% SFE jelly) with preserved springiness and cohesiveness. Importantly, the 3% and 5% SFE jellies inhibited microbial growth throughout the storage, whereas the control spoiled by day 24. Color stability was influenced by SFE, with ΔE reaching 11.29 ± 0.52 in the 5% jelly at day 30. These findings highlight SFE's multifunctionality as a natural ingredient supporting antioxidant protection, textural modification, and microbial stability in gel-based foods, contributing to sustainable food product development.