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Background: Overconsumption of added sugars, particularly refined sugars, has been shown to be associated with adverse health concerns. Aim: The present study aimed to elaborate calorie-reduced marmalades with nutritional benefits as well as satisfactory sensory properties, in order to reduce sugar intake without compromising consumers' acceptance. Materials and methods: Two formulas of sugar-reduced marmalades were elaborated by substituting 30% of sucrose with different commercial non-nutritive sweeteners: a blend of aspartame-acesulfame-K and sucralose. Physico-chemical, sensory, and microbiological analyses were carried out, in comparison with control sample marmalade. Blood glucose concentrations were determined in 12 healthy volunteers, at 30-min intervals until 120 min after consumption of marmalades. Results: Marmalade quality characterization revealed a significant effect of sucrose substitution on dry extract, Brix, reducing sugars, aw, and CIE Lab color parameters, but not on pH and acidity. The microbiological analysis highlighted that marmalades’ sanitary quality was in accordance with safety standards. Interestingly, sensory analysis by trained panelists showed that the substitution of sucrose by an intense sweetening substance did not impair the sensory properties. Our data also indicate that consumption of calorie-reduced marmalades significantly reduced acute postprandial glycemic responses in healthy volunteers; this effect was more pronounced with sucralose. Conclusions: Taken together, our results showed that the use of sucralose can constitute a relatively healthy choice for food basket of families, in particular for those with high risk of lifestyle-related diseases. Keywords: Citrus marmalade, Aspartame-acesulfame-K, Sucralose, Calories reduction, Quality, Glycemic response.

Introduction. Citrus aurantium L. sour oranges are poorly exploited in Tunisia, although the Tunisian Cap Bon is one of the major areas of production of sour orange trees. Our study aimed at determining the effect of the geographic origin of the raw material on quality of orange marmalades and consumer acceptance. Materials and methods. Fresh sour oranges were collected from five areas in the Cap Bon region in the North-East of Tuni- sia for producing marmalades. Physicochemical characterisation of marmalades from the five different origins included the determination of soluble solids, total and volatile acidity, the measurement of reducing sugars, and measurement of colour. Sensory panels from Tunisia, Algeria and Europe revealed the marmalades' sensory profiles. The sensory panels then attri- buted preference and acceptance ranks for the five marmalades. Results and discussion. The analyses highlighted an effect of the geographic origin of the raw material on the physi- cochemical quality. The most suitable geographic conditions seem to be climatic and edaphic criteria. Assessors from various nationalities revealed different sensory profiles depending on the consumer's nationality and fruit production region. In addition, Tunisian consumers are less likely to be marmalade buyers than European and Algerian consumers. Tunisia / Citrus aurantium / fruits / provenance trials / jams / proximate composition / organoleptic analysis / consumers

Sour orange Citrus aurantium L. is a well known tree as a Citrus rootstock, as well as for its flowers. These flowers are full of essential oil which are stored in essence glands. When they withdraw water-distillation they produce an essential oil Neroli as well as orange blossom water distillate. The present work focused on studying orange blossom water composition variation during extraction by steam distillation. A liquid-liquid extraction by hexane was applied on various orange blossom water fractions, and then a GC allowed analysing them. The qualitative study revealed that major components for all fractions are linalol and α-terpineol. Those two elements represent 80% of the total composition of the first fractions. In contrast, for the last ones, there is an important decrease in amounts of these components for linalyl acetate and terpinolene.