Enhanced functionalization of ozone-modified starch as a gelatin substitute in gummy candy formulations

Chrysanthemum flowers (Chrysanthemum indicum L.) have been shown to contain flavonoid compounds and exert antioxidant activity. This brings Chrysanthemum indicum potential to be developed as a nutraceutical product. This study aims to evaluate the antioxidant activity of Chrysanthemum flowers before and after the formulation of Chrysanthemum indicum flower extract as a gummy candy. Gummy candy formulas were developed using variations of gelatin and pectin as gelling agents. In this study, Chrysanthemum flower extract was formulated into gummy candy. The physical characteristics evaluated include organoleptic tests, weight uniformity, elasticity, and moisture content. Optimization was performed using the simplex lattice design (SLD) method with the aid of the Design Expert software Ver. 13. The antioxidant activity of the chrysanthemum flower extract and gummy candy extract was evaluated using the DPPH radical scavenging method. Ascorbic acid was used as a positive control. The optimum formula for preparing the gummy candy was 11.51% of gelatin and 1.24% of pectin. The evaluation of weight uniformity, elasticity, and moisture content suggested that there is no significant difference between the optimum formula and the predicted value. Both the chrysanthemum flower extract and chrysanthemum flower gummy candy had strong antioxidant activity. The IC50 value of the extract was 67.80 ± 2.37 mg/mL while the gummy candy IC50 value was 82.93 ± 2.55 mg/mL. The antioxidant activity of Chrysanthemum indicum was slightly decreased after being formulated into gummy candy. These studies suggested that scientists are expected to anticipate the decrease of Chrysanthemum antioxidant activity in the gummy manufacturing process.

The gummy industry is showing a growing interest in adding novel ingredients to conventional formulations since consumers are looking for healthier and more nutritious products. Thus, this work aimed to develop sucrose‐free gummy candies without artificial food dyes and incorporated with Spirulina biomass and freeze‐dried açai pulp (FDAP) at concentrations of 1%, 3%, and 5%. Gummy candy enriched with 5% Spirulina (GSP5) showed the nutritional (increase of 36.7% and 414.3% in protein and mineral contents, respectively) and functional increments (0.081 mg GAE g−1 of phenolic compounds and 11.4% DPPH scavenging activity) when compared to control (GC; 0% Spirulina). Gummy candy added with 3% FDAP (GAC3) showed 1.7% lipids, 0.4% minerals, 0.190 mg GAE g−1 of phenolic compounds, and 27.0% DPPH scavenging activity. The acceptability index was satisfactory for both formulations GSP5 (78.7%) and GAC3 (83.8%). Therefore, Spirulina biomass and FDAP could be used as innovative ingredients in sucrose‐free gummies manufacturing.Novelty impact statementThe addition of Spirulina biomass and freeze‐dried açai pulp in gummy candies improved their nutritional and functional value. Spirulina biomass addition increased gummy candies protein and mineral content, whereas gummy candies enriched with freeze‐dried açai pulp exhibited antioxidant capacity up to 36% and the highest phenolic content. Besides, the sensory evaluation of gummy candies indicated a high acceptability index of around 80%.

The objective of this work was to apply acid-thinned cassava starch to the production of gummy candies. The acid-thinned cassava starch candies formulations with 12% and 16% were compared with a control with 8% acid-thinned corn starch for physical and sensory characteristics. The different sources and amounts of starches influenced the color and texture profiles. Corn starch candies were lighter and more yellow. The hardness and chewiness were similar for candies with 12% cassava starch and 8% corn starch; the higher content of cassava starch (16%) led to gummy candies with almost twice the hardness and chewiness. The differences found in the physical analyses were confirmed by sensory descriptive analysis. No difference in preference was observed between gummy candies with corn starch (8%) and cassava starch (12%), which were the preferred ones. It was possible to obtain gummy candies with acid-thinned cassava starch at 12%, which is promising. Novelty impact statement Acid-thinned cassava starch in the production of gummy candies is promising. Gummy candies with acid-thinned cassava starch have unique physical characteristic. Cassava starch gummy candies are equally preferred as corn starch standard ones.

Iron fortification program relates to iron delivery through daily foods, which have a potential impact on many people. In this study, chitosan microparticle loaded with ferrous gluconate was used as fortificant, while gummy candies were selected as food vehicles. This work aimed to assess the effect of iron microparticles addition on basic nutrient composition, textural, and microstructural characteristics. The properties of iron microparticles obtained from the spray drying method were also discussed in this article. The iron fortification was carried out by adding the iron microparticles into the candies solution. This solution was then molded and cooled at room temperature before the analysis. The yield, iron loading, efficiency encapsulation, mean diameter, and SPAN factor of iron microparticles were 49%, 3.5 mg Fe/100 mg dried microparticles, 48%, 17 µm, and 1.7. The iron microparticle had a spherical shape with the wrinkles structure on the surface. Therefore, the fortified gummy candies had wavy structures with the prominent spheres. The protein and fat content of our gummy candies were higher than the commercial gummy candies. However, gummy candies’ hardness and gumminess value had changed significantly, while the cohesiveness and springiness properties were not significantly different during the storage.

Red dragon (Hylocereus polyrhizus) fruit peel as household waste was still underutilized although it was high in bioactive compounds with antioxidant and antidiabetic properties. The oil extract of freshwater fish, such as catfish (Pangasius sp.) was high in monounsaturated fatty acids with reported antihyperglycemia properties. The objectives of this study were to encapsulate catfish oil extract, determine the most liked formulation of gummy candy with dragon fruit peel extract and encapsulated fish oil beads content, and analyze the proximate content and in vitro α-amylase inhibition activity of the most liked gummy candy formulation. The methods consisted of dragon fruit peel extraction, encapsulation of catfish oil extract using sodium alginate, gummy candy formulation, sensory evaluation, and analysis of color, proximate, and α-amylase inhibition activity. Twenty five percent w/w of the gummy candy ingredients were composed of the extracts and encapsulation beads at 1:1, 1:3, and 3:1 weight ratios. Encapsulation of the fish oil could mask the fishy odor in the gummy candy. All formulation could be molded into gummy candy perfectly and showed chewy texture. The addition of dragon fruit peel extract could increase the yellowness value, while the fish oil beads decreased the lightness value of the candy. The most liked gummy candy formulation was F3 (ratio 3:1). It was composed of 54.47% water, 1.59% db ash, 5.77% db fat, 1.82% db protein, 36.36% db carbohydrates and showed 46.49% α-amylase inhibition activity.

In this study, chemical sensors with polyaniline films were produced and used in a sensor array (electronic nose) to detect the volatile compounds of artificially flavored gummy candies during storage. The polyaniline sensors were obtained by the in situ polymerization technique on graphite interdigitated electrodes (PGIEs) using tracing paper as substrate. The moisture, water activity, and physical and thermal properties of gummy candies artificially flavored with apple, strawberry, and grape remained constant during 120 days of storage. The camphorsulfonic acid–doped sensor showed the highest sensitivity to the apple and strawberry aromas and the one with HCl to the grape aroma. It was observed a decrease of the sensors responses during the gummy candies storage period, which is related to the aroma loss. By principal component analysis (PCA) the sensor array used in the electronic nose system were highly efficient in discriminating the different storage times of the gummy candies. The characterization of polyaniline films doped with different acids demonstrates small changes structure that caused significant changes in the sensitivity of the sensors upon exposure to gummy candy’s volatiles. This e-nose is cheap, reliable, can be easily operated, and is one tool for detecting gummy candy’s volatiles, helping the food industries evaluate stability of food matrices.

The body's defense that functions to neutralize free radicals is antioxidants. The Peperomia pellucida is a medicinal plant that has secondary metabolite compounds such as alkaloids, flavonoids, saponins, tannins and steroids. Antioxidants in Chinese betel plants are associated with the prevention and treatment of several diseases. The aim of this research was to determine the antioxidant activity contained in Peperomia pellucida and Peperomia pellucida gummy candy preparations. This research uses the main ingredient of peperomia pellucida obtained from the Jembrana district, Bali province. The total weight of the extract obtained was 30 grams. Then the materials used are peperomia pellucida extract gummy candy, DPPH powder, 96% ethanol, chloroform, ammonia, H2SO4, Dragendorf reagent, concentrated HCL, magnesium powder, CH3COOH, iron (III) chloride, distilled water. This research uses the DPPH method in antioxidant testing and phytochemical screening testing in testing peperomia pellucida extract. The results of the phytochemical screening test for peperomia pellucida extract showed positive results in the alkaloid, flavonoid, steroid, saponin and tannin tests. In the results of the antioxidant activity test using the DPPH method, the antioxidant activity results of Chinese betel extract showed an IC50 value of 564,062 ppm. Gummy candy peperomia pellucida extract 100mg/kgBB showed an IC50 value of 904,342 ppm. In gummy candy, peperomia pellucida extract 200mg/kgBB showed an IC50 value of 381.205 ppm. And gummy candy peperomia pellucida extract 400mg/kgBB showed an IC50 value of 347,227 ppm. Based on the research results obtained, it can be said that the IC50 value is very weak. This can be seen from the IC50 value 200 ppm. Based on the results of research, from Chinese betel extract, gummy candy Chinese betel extract doses of 100mg/kgBB, 200mg/kgBB, and 400mg/kgBB which contain the best antioxidants, which are found in gummy candy formula 200 mg/kgBB with results of 347,227 ppm.

The use of sweet star fruit juice (Averrhoa carambola L.) as a nutraceutical product that contains vitamins A and C are still relatively rare. This research aims to produce dosage gummy candies that can be consumed by the public in a practical and healthy. Gummy candies preparation was made in 5 formulations based on variations in the levels of gelatin as a binder with a ratio of 10%, 12.5%, 15%, 17.5%, 20%. Manufacture of sweet star fruit juice using freeze drying method is performed on the resulting fruit juice. After the sweet star fruit juice formed organoleptic test. Testing the physical properties of gummy candies include organoleptic test, test and test weight uniformity preference level (hedonic test) by the respondent and then the results were compared with the requirements in the literature. Sweet star fruit juice may be formulated into a good nutraceutical product in dosage form gummy candies. Preparations gummy candies sweet star fruit juice produced has met the requirements of a good tablet physical properties, obtained by the coefficient of variation in test weight uniformity to formula 1, 2, 3, 4 and 5, ie 6.40%, 6.37%, 3.65%, 8.93% and 3.77%. Based on the results of organoleptic test, it can be concluded that the formula 3 has the best texture. The test results based preference level (hedonic test), it is known that the formula 3 and 4 preferred/received by the respondents.

The main objective of this study was to evaluate the effects of various formulations of fruit juice concentrates (pomegranate, grape, and sour cherry) on the pH, water activity, density, color, texture, and microstructure characteristics of candies instead of glucose syrup. The experimental points of the study were examined by a D-optimal mixture design to optimize the concentration of fruits used in the formulation and achieve excellent physicochemical characteristics. Fruit juice concentrates, either singly or in combination, were used as a complete substitute for glucose syrup in the formulation. Total fruit juice concentration used in the formulation was 54.07% and each of the fruit juice concentrations changed between 0 and 54.07% in the formulation. By combining these three fruit juices, 14 gummy candy samples were produced, depending on the Special cubic, cubic, and quadratic models that were used for the effects on the physicochemical properties (pH, water activity, density, L*, a*, b*, and chroma), and the texture profile analysis (TPA) (hardness, cohesiveness, springiness, and resilience) parameters according to independent variables. Results showed that pH, water activity, and density values of the gummy candy samples were found to be in the range of 2.22-3.08, 0.46-0.52, and 1.10-1.53 g/mL, respectively, and were significantly affected by different fruit juice concentrates (p < .05). The texture profile analysis showed that except for springiness, fruit juice concentrations significantly affected the texture profile (p < .05). The texture values, such as hardness, springiness, cohesiveness, gumminess, and resilience of the gummy candy samples, were determined as 146.1-938.8 N, 0.63-0.99, 0.75-1.19, 136.02-947.94 g, and 0.12-0.51, respectively. In addition, various fruit juice concentrates significantly affected the color parameters of gummy candies, and using pomegranate juice and sour cherry concentrates increased the +a* value of the gummy candies. Therefore, fruit juice-based gummy candies can be developed as value-added gummy candies by using fruit juice concentrates.

Introduction: Stunting can have long-term impacts on children's health and development. Preventing stunting in children under five requires a comprehensive approach, including adequate and balanced nutritional intake. One of the natural ingredients commonly used in traditional medicine is red ginger (Zingiber officinale var. rubrum), which contains phytochemical compounds, vitamins, minerals, and fiber beneficial for maintaining vascular and digestive health. Gummy candy formulations have the advantage of high acceptability and appeal, particularly for children who find it difficult to consume medicine. Objective: This study aims to determine the level of preference for gummy candy made with red ginger extract as a strategy to prevent stunting in children under five. Method: The study employed an experimental design using a sensory hedonic test. The inclusion criteria included mothers with toddlers. A total of 20 participants were selected using an incidental sampling technique. Result: The findings indicated that participants showed a high level of preference for red ginger extract gummy candy. On average, the gummy candy was rated as highly appealing in terms of appearance, taste, aroma, and texture. Conclusion: Red ginger extract gummy candy has significant potential to be well-accepted by children under five. Further improvements are recommended, particularly in enhancing the gummy candy's appearance and incorporating more varied shapes to increase its appeal.

This study aimed to incorporate Cod Liver Oil (CLO) oil in Centella asiatica (Gotu kola) gummy candy and to evaluate its effect on cognitive function in the animal model. Cognitive impairment among children, particularly those identified as slow learners has been a concern for many parents including health authorities and the Federal Government. The current study explored the potency of Gotu kola and CLO combination in improving brain health. The gummy candy formulation was chosen to address children's taste and palatability issues. However, incorporating CLO into the formula might affect the physical properties of the gummy candy. This research uses the simplex lattice design (SLD) to determine the optimum proportion of cod liver oil and gelatine that produce good gummy physical characteristics. The physical characteristics of the gummies that have been evaluated include Moisture Content, Weight Uniformity, pH, and Elasticity. The studies also employed a texture analyzer to determine the gummy texture. Hedonic tests were performed to confirm the physical properties data. Pharmacological evaluation of the active ingredients included antioxidant activity tests using the DPPH assay, and cognitive tests using T-Maze assay. These studies suggested that a combination of 10% gelatine and 5% cod live oil produced the most acceptable physical characteristics. The addition of cod liver oil improved the antioxidant activity of Gotu kola. The optimum formula containing 4 grams of CLO and 4 grams of Gotu kola extract showed a strong antioxidant activity with an IC50 of 32.53 μg/ml. In the mouse memory test, administering 7 grams of CLO in Gotu kola extract gave a significant reduction in the time required to find food in the T-maze test. These studies suggest that fish oil can be incorporated into a gummy candy with acceptable physical properties to enhance memory.

Times for recognition of fruity flavors in six gummy candies were measured using an electromyography-based system in 23 young healthy participants. They were instructed to chew one of the gummy candies at a random order and to press a button as soon as possible when they recognized what flavor was. The measured 181 recognition times showed two distributions, normally ( n = 107) and non-normally ( n = 74). The overall average of the normal distribution was 7.5 seconds (±2.34 seconds; standard deviation), and there were no differences in the average ratios among the gummy candies. Eighteen of the participants reported 41 inconsistent reports with flavors that were provided by the manufacturer. The most frequently observed report was an apple-flavored gummy candy (14, 34.1%) mainly for a pear-flavored. However, there was no significant correlation between the numbers of recognition times and those of inconsistent flavors among the used gummy candies.

Jamu is a traditional Indonesian herbal medicine made primarily from medicinal plants, commonly used to maintain health. Yakasimba® herbal drink contain flavonoids and curcumin. However, the drink may not be suitable for practical daily use due to certain limitations. To improve its usability and appeal across all age groups, the formulation could be adapted into a pharmaceutical dosage form such as gummy candy. This form would require a gelling agent carrageenan to maintain stabilize the final physicochemical properties of the product. This study determines the effect of varying concentrations of carrageenan and Yakasimba® Herbal solution on the physicochemical properties of gummy candy. The gummy candy formula was made using different concentrations of carrageenan (3%, 4%, 5%) and Yakasimba® Herbal solution (57%, 56%, 55%). The candy was subjected to organoleptic, weight uniformity, reduced sugar, water content, disintegration time, and sensory tests. The results showed that the higher concentration of carrageenan affects the moisture content, disintegration time, reduced sugar, weight uniformity, and organoleptic properties such as color and texture. However, the formula with a 4% concentration could meet the criteria for soft candy preparations based on SNI 3547.2-2008 and was most preferred by the panelists. Gummy candy also contains total flavonoids with a total release of 94% over 60 mins. The research results showed that Yakasimba® Gummy candy meets the requirements for development as a health supplement.

Gummy candy is one of the main snacks for children, and conventional samples with high calorie illustrate no nutritional value; therefore, the aim of present research was to develop functional product on priority. Celery (Apium graveolens) puree (25%-50%), boswellia gum (10%-20%), lemon essential oil (0.25%-0.50%), and sugar (10%-20%) in two levels were considered for vegan gummy candy production. Based on central composite design, the 30 types of gummy candies were prepared; afterward, response surface methodology was applied to optimize results determined by texture (hardness, springiness, adhesiveness, gumminess, chewiness, and elasticity characteristics), physicochemical attributes (pH, sugar content, water activity, antioxidant function, and calorie restriction), and also sensory evaluation. In general, elevated concentration of celery puree and boswellia gum-enhanced hardness, chewiness, and also gumminess for treated products. On the other hand, higher sugar with lemon essential oil improved adhesion, springiness, and elasticity features. More boswellia gum, celery, lemon essential oil, and reduction in sugar elevated water activity and also declined pH for treated samples. The celery puree, boswellia gum, and lemon essential oil significantly enhanced antioxidant function of treated gummy candies. According to attained results, sugar had a remarkable influence on acceptability and in treated samples calorie decreased. Based on all investigated factors, optimal formulation was achieved including 25% celery puree, 20% boswellia gum, 0.450% lemon essential oil, and 13.55% sugar. Regarding the results, obtained gummy candy with high nutritional value and low calorie demonstrated the potential to produce extensively in food sector.

Gummy candy is a soft confectionery crafted from fruit juice, sugar, and gelling agents, known for its chewy texture. The utilization of dragon fruit juice enhances its nutritional value due to its antioxidant properties, phenolic compounds, and vitamin C content. Additionally, it aims to diversify products derived from dragon fruit. Meanwhile, the utilization of collagen from apple snails seeks to boost the economic value of these snails and provide an alternative source of collagen raw material. In this study, the gummy candy uses carrageenan as a hydrocolloid material to establish the chewy texture. This study's primary objective is to determine the optimal combination involving the proportion of dragon fruit juice, apple snail collagen extract, and carrageenan concentration for producing high-quality gummy candy. The research employed a Completely Randomized Design (CRD) with a two-factor factorial pattern and two replications. The first factor was the proportion of dragon fruit juice to apple snail collagen (70:30, 75:25, and 80:20), while the second factor was the carrageenan concentration (3%, 5%, and 7% w/w). Observational data were analyzed using Analysis of Variance (ANOVA), and if interactions were observed, they were further assessed with Tukey's test at a significance level of 5%. The treatment combination of a 75:25 proportion of dragon fruit juice to apple snail collagen and a 7% carrageenan concentration proved to be the most effective, yielding gummy candy with a moisture content of 13.21%, ash content of 0.95%, and organoleptic evaluation scores for aroma, taste, color, and texture of 3.25, 3.4, 3.4, and 3.7.