Development of Ginger Honey Candy Supplements with Propolis

Authors

Corressponding author's email:

loan.caothithanh@hcmuaf.edu.vn

DOI:

https://doi.org/10.54644/jte.2025.1844

Keywords:

Ginger essential oil, Hard candy, Honey, Propolis, Polyphenol oxidase

Abstract

The study aimed to develop a hard candy utilizing Vietnam’s abundant honey supply, combined with ginger essential oil and propolis, to create a candy that enhances resistance. The candy formulation included sucrose, water, citric acid, glucose syrup, and honey, ginger essential oil and propolis, with honey concentrations tested at 10%, 15%, 20% and 30%. Sensory evaluation, conducted according to TCVN 3215–79 standard with 30 panelists, indicated the 10% honey formulation as the most preferred. Among propolis concentrations (0.5 – 2%), the candy containing 0.5% propolis was favored and used in subsequent formulations to determine the ginger essential oil level. Candies containing ginger essential oil (GEO) at 10, 20, 30, and 40 µL, showing that candies with GEO had significantly higher total polyphenol content than other commercial candies. The results showed that the combination of honey, propolis and ginger essential oil enhances the antioxidant capacity of the candy. Therefore, the honey ginger candy supplemented with propolis has a distinctive color and flavor while retaining the inherent antioxidant properties of natural ingredients like propolis and ginger.

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Author Biographies

Ngan Phuong Vo Duong, Nong Lam University, Ho Chi Minh City, Vietnam

Duong Vo Phuong Ngan is currently a fourth-year student majoring in Biotechnology at the Faculty of Science, Nong Lam University, Ho Chi Minh City, Vietnam. In 2023, she became a member of the Cordyceps militaris Research Laboratory at the Research Institute for Biotechnology and Environment, Nong Lam University, Ho Chi Minh City, Vietnam. In 2024, she starts working on different food development projects at the Faculty of Biological Sciences, Nong Lam University, Ho Chi Minh City, Vietnam. She was awarded the Third Prize at the NLU Student Scientific Conference and the Encouragement Award at the 7th Agricultural Startup Competition. Her primary research interests include food biotechnology, applied microbiology, and fermentation technology.

Email: duongvophuongngan@gmail.com. ORCID:  https://orcid.org/0009-0008-9880-3990

Anh Lan Nguyen, Nong Lam University, Ho Chi Minh City, Vietnam

Nguyen Lan Anh is currently a fourth-year student majoring in Biotechnology at the Faculty of Science, Nong Lam University, Ho Chi Minh City, Vietnam. She won third prize at the 2024 Student Scientific Conference and received a consolation prize in the 7th Agricultural Startup Competition in 2024. She was a member of the Applied Microbiology Lab, Institute of Biotechnology and Environment, Nong Lam University, Ho Chi Minh City in 2022. Since March 2023, she has been a member of the Cordyceps militaris Research Laboratory Lab, Institute of Biotechnology and Environment, Nong Lam University, Ho Chi Minh City. Currently, she is working on a project of developing Geek style yogurt with resistant starch at Faculty of Biological Sciences, Nong Lam University, Ho Chi Minh City since June 2023. Her research interests focus on applied microbiology, microbial biotechnology, and food microbiology.

Email: nlananh2102@gmail.com. ORCID:  https://orcid.org/0009-0005-2211-7415

Truong Nhat Pham, Nong Lam University, Ho Chi Minh City, Vietnam

Pham Nhat Truong is currently a fourth-year student majoring in Biotechnology at the Faculty of Science, Nong Lam University, Ho Chi Minh City, Vietnam. In 2023, he became a member of the Cordyceps militaris Research Laboratory at the Research Institute for Biotechnology and Environment, Nong Lam University, Ho Chi Minh City, Vietnam. Currently, he is working to evaluate the anticancer effects of Kefir yogurt under supervisor of Dr. Nguyen Minh Nam, School of Medicine, Vietnam National University, Ho Chi Minh City Vietnam. He was awarded the Third Prize at the NLU Student Scientific Conference. His research interests include food biotechnology, applied microbiology, and health sciences.

Email: pntruong.biotech@gmail.com. ORCID:  https://orcid.org/0009-0005-2400-5695

Trong Quoc Nguyen, Nong Lam University, Ho Chi Minh City, Vietnam

Nguyen Quoc Trong is currently a fourth-year student majoring in Biotechnology at the Faculty of Science, Nong Lam University, Ho Chi Minh City, Vietnam. He won third prize at the 2024 Student Scientific Conference. Since March 2023, he has been a member of the Cordyceps militaris Research Laboratory Lab, Institute of Biotechnology and Environment, Nong Lam University, Ho Chi Minh City. Currently, he is working on a project of evaluating the antioxidant, physiochemical, and sensory properties of functional candy from Hibiscus sabdariffa extract at Faculty of Biological Sciences, Nong Lam University, Ho Chi Minh City since June 2023. His primary research interests include food biotechnology, biochemical , and intestinal bacteria.

Email: trongquocnguyen2003@gmail.com. ORCID:  https://orcid.org/0009-0008-3239-9796

Loan Thi Thanh Cao, Nong Lam University, Ho Chi Minh City, Vietnam

Cao Thi Thanh Loan has been an instructor at the Faculty of Biological Sciences, Nong Lam University, Vietnam since February 2020. She earned her Master of Science degree in Food Science in 2012 and her PhD program in the joint Food Science / Environmental Toxicology degree in 2018 at Michigan State University, USA. During her PhD program, she participated in a project funded by the World Trade Organization’s Standards and Trade Development Facility (STDF) and implemented by MSU faculty in Vietnam and Thailand.  The aim of this project was to improve the capacity of fruit and vegetable growers and processors in these countries to meet international food safety standards and expand market access for these products. In addition, Loan has completed training to become a lead instructor for the Food Safety Preventive Controls Alliance in 2016. Currently, her research focuses on food safety and post – harvest techniques and functional food.

Email: loan.caothithanh@hcmuaf.edu.vn. Phone: (84)- 0812302430. ORCID:  https://orcid.org/0000-0003-4003-2480   

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Published

28-05-2025

How to Cite

[1]
N. P. V. Duong, . A. L. Nguyen, . T. N. Pham, . T. Q. Nguyen, and L. T. T. Cao, “Development of Ginger Honey Candy Supplements with Propolis”, JTE, vol. 20, no. 02, pp. 113–123, May 2025.

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Vol. 20 No. 02 (2025)

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Research Article

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