Gummy Candies Research Articles

Sustainable use of coffee roasting by-products: development of high value-added gummy candies

AbstractThe sustainable utilization of production wastes in the agri-food sector is an increasing challenge. This work aims to evaluate the applicability of coffee silverskin, the main by-product of coffee roasting, in the formulation of gummy candies. Firstly, the experimental plan envisaged the extraction and characterization of bioactive compounds from coffee silverskin. The influence of different concentrations of coffee silverskin extract (1%, 2%, and 4%) was then evaluated on chemical, physical, microbiological, structural, and sensory gummy candies characteristics for 120 storage days. Candies formulated without coffee silverskin extract were used as control. The results up to 120 days of storage revealed the higher quality of gummy candies enriched with 1%, 2% and 4% coffee silverskin extract not only for their bioactive content, ranging from 147.9 to 161.1 mg GAE Kg -1 of phenolic compounds, but also for their antioxidant activity, with values at the end of storage of 15.06, 30.25, 31.50 and 28.20 µmol TE g-1 respectively in control and gummy candies enriched with 1%, 2% and 4% coffee silverskin extract. Moreover, all the candies enriched with silverskin coffee extract showed better physical and sensory characteristics compared to the control taste. The results show that the proposed use of silver coffee skin improves and preserves the quality of gummy candies and then be employed as an ingredient to improve the quality of confectionery products.

Nutritional and functional synergism of Spirulina and açai mixtures in gummy candies

The compounds and properties of açai pulp and Spirulina biomass may suggest complementary and synergistic potential when combined. The aim of this work was to develop sucrose-free and dye-free gummy candies enriched with mixtures of freeze-dried açai pulp (FDAP) and Spirulina biomass. Four formulations were prepared: F1, 3% FDAP and 1% Spirulina; F2, 1% FDAP and 3% Spirulina; F3, 2% FDAP and 2% Spirulina and C, 0% FDAP and 0% Spirulina. The nutritional and functional contents, texture properties, color parameters and sensory characteristics of the gummy candies were assessed. Compared with the control, formulation F2 had the greatest increase in protein content (16.3%), whereas formulation F1 presented the greatest increase in lipid content (2.0%) and the greatest increase in total phenolic content (0.254 mg GAE g−1). Although the texture properties and the color parameters were significantly influenced (p < 0.05), the sensory evaluation showed a satisfactory acceptability index (AI) for the three formulations F1 (77.8%), F2 (82.8%), and F3 (80.1%). Thus, it was concluded that mixtures of Spirulina biomass and FDAP have a synergistic effect and could be combined as an innovative gummy candy formulation based on natural ingredients with incorporated bioactive compounds.Graphical

Survival of Free and Encapsulated Probiotics in Healthy Gummy Candy as a Carrier for Probiotic Capsules

Probiotic gummy candy is an innovative food that can be used as a carrier to deliver probiotics. This study aimed to manufacture healthy gummy candy (HGC) as a carrier for probiotic capsules. The ingredients' effect on the viability of probiotic capsules and free cells was evaluated for 48 days under refrigerated conditions. Also, the textural properties, overall acceptability of products, and physicochemical properties were tested. The encapsulation probiotics in sodium alginate and chitosan provided a high efficiency of 88.16%. At the same time, the encapsulated cells-based HGC (HGC-C) had higher counts of probiotics than free cells-based HGC, and it remained above the 3 log CFU/g at the end of the 48-day storage period in HGC-C, while the free cells reached zero at 30 days. The HGC product showed a low hardness value and high antioxidant capacity as well as, and the colour coordinates for the product showed more yellow, with an intense red colour. Using mango pulp and probiotics in gummy candies is an innovative and viable alternative to the confectionery industry; therefore, combining fruits as a source of prebiotics and probiotic bacteria could be a promising formula for probiotics gummy supplement preparation.

Antioxidant Ready-to-Use Grape Pomace Extracts Recovered with Natural Eutectic Mixtures for Formulation of Color-Rich Gummies.

The growing consumer demand for natural and eco-friendly food products motivates the development and evaluation of new and natural inputs for the food industry. So, this work explores the potential of grape pomace (GP) from winemaking, a food production residue, to obtain an anthocyanin-rich, ready-to-use extract with antioxidant activity that can confer improved color-rich gummy candies. The anthocyanins' chemical nature and the predictive COSMO-SAC model was considered for screening the best natural eutectic mixture for anthocyanin extraction. The eutectic mixtures composed of choline chloride as a hydrogen bond acceptor and acetic and citric acids as hydrogen bond donors were selected as solvents. The extraction was performed using a high-shear disperser (Ultra-Turrax®) at 45 °C and was stirred at 5000 rpm for 10 min. The extracts presented high total anthocyanin content (TAC), up to 60 µg equivalent of cyaniding-3-glucoside/g of dry GP, and high antioxidant activity as determined by DPPH and FRAP assays. The phenolic profile was also determined by high-performance liquid chromatography (HPLC) and the results corroborated with the antioxidant activity of the extracts. The results also demonstrate that eutectic mixtures enhance the extraction efficiency of anthocyanins and improve their stability, making them suitable for incorporation into functional food products such as gummies, acting as natural colorants.

Enhancement of the stability and cytotoxicity of berberine by liposomal nanocarriers for gastric cancer treatment and its application in gummy candy

Enhancement of the stability and cytotoxicity of berberine by liposomal nanocarriers for gastric cancer treatment and its application in gummy candy

KKN Tematik Bela Negara Edukasi Pengolahan Gummy Candy sebagai Optimalisasi Tanaman Obat Tradisional di Desa Jati

The Community Service Program, which is being carried out by KKN students from the National Development University "Veteran" East Java, aims to provide knowledge and practical skills to the community, particularly PKK mothers RW 03 Babatan Jati Village, Sidoarjo, in processing traditional medicinal plants, ginger, into high-value products, namely gummy candy. This session included a firsthand demonstration of the gummy candy-making process, with ginger extract as the key ingredient. The outcomes of this exercise demonstrated that the participants were quite enthusiastic, as seen by their active engagement in discussions and activities. The finished product was gummy candy with a unique ginger scent and a chewy texture, which is expected to generate new economic prospects in the local community. This initiative is also designed to increase community welfare and develop relationships between students and the local population.

Genetic associations with consumption of palatable foods in the absence of hunger in response to food cues in children.

The objective of this study is to evaluate obesity-related genetic factors in relation to excess consumption and assess if food cues modify associations. Children (9-12 years) completed a randomized crossover experiment. During two visits, children ate a preload and then snacks ad libitum while watching television, embedded with food or non-food advertisements to assess eating in the absence of hunger (EAH). Primary exposures were obesity-associated genotypes, FTO rs9939609 and MC4R rs571312, and a paediatric-specific polygenic risk score (PRS). Outcomes included consumption of all snacks (total EAH) and gummy candy only (gummy candy EAH). Linear mixed-effects models tested whether genetic exposures related to EAH outcomes. We tested for effect modification by food cues using multiplicative interaction terms. Among 177 children, each FTO risk allele was associated with a 30% increase in gummy candy EAH (p = 0.025) in adjusted models. Food cue exposure exacerbated associations between the FTO variant with gummy candy EAH (p = 0.046). No statistically significant associations were found between MC4R and EAH. The results suggest children with the FTO rs9939609 risk allele may be predisposed to excess consumption of candy and that this association may be exacerbated by food cues.

Improvement of gummy candy structure by gelling ingredients and cooling temperature

AbstractGummy candies achieve their widespread appeal through a unique textural profile. The combination of springiness, chewiness, and a potential initial hardness upon biting (depending on formulation) creates a multi‐sensory eating experience. The readily soluble sugars and other components contribute to the quick dissolution and ease of digestion. Therefore, we conducted research to develop gummy candies made from structural materials of gelatin combined with agar and maltose syrup and evaluated the effect of ingredient ratios on the candy's structural and sensory properties. Sweetener maltose syrup (DE = 42) and a suitable content of agar supplementary had a significant influence on the structure of the product (p &lt; 0.05). The structure of gummy candies was analyzed by the structure measuring instrument TPA (structure profile analysis) combined with sensory evaluation. The process of manufacturing candy involves the melting and homogenization of all constituent ingredients, followed by a sequence of freezing and cool drying to complete the production. The most interesting candies were made with agar 0.5%, gelatin 10% (powdered gelatin with Bloom 250), saccharose 30%, maltose syrup 10%, citric acid 0.1%, and pure water before being chilled at 4 °C for 4 h. This property remained unchanged during the 6‐month storage period in anaerobically sealed packaging, at room temperature.

Development of healthier gummy candy by substituting glucose syrup with various fruit juice concentrates

AbstractThe 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 &lt; .05). The texture profile analysis showed that except for springiness, fruit juice concentrations significantly affected the texture profile (p &lt; .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.

Physicochemical and textural properties of gummy candies prepared with fruit vinegar

Foods with additional functional value derived from natural sources are becoming more and more in demand these days, including confectionary products. Therefore, the study aimed to develop a gummy candy recipe, enriched with different fruit vinegars and determine the components' effect on the products' mineral, acid, sugar, antioxidant, and polyphenol content, and texture of the confectionery products with analytical methods. In terms of macroelement content, potassium was present in the largest amount in the tested candies (167.87 and 178.83 mg kg-1) and liquid ingredients (57,71–306.93 mg kg-1). In the case of microelements, iron (4.81, 4.79 mg kg-1) and boron (4.62, 4.49 mg kg-1) were significant in the products, iron is also found in gelatin in significant quantities (3.51 mg kg-1), however, boron came exclusively from fruit-derived components (1.02–9.40 mg kg-1). Among the tested organic acids, malic acid (21.67–46.12 mg g-1), and acetic acid (47.74–50.06 mg g-1) were significant in both the raw materials and products, while the fructose content (2.44–439.35 mg g-1) was prominent among the sugars, but the glucose (75.99–163.44 mg g-1) and sucrose (73.61–157.00 mg g-1) content were also significant. Unfortunately, the polyphenol (1.37–1.46 mg GAE/g) and antioxidant (0.29–0.75 mg AAE/g) content of the products was not significant, maybe because of their heat sensitivity. In terms of the texture of the candies, the two candies prepared with different fruit vinegars had similar textural properties, however, in terms of hardness (3523.10 N/m2), gumminess (3266.25 N/m2), and chewiness (3425.33 N/m2) the gummy candy with apple cider vinegar proved to be better. Unlike many other confectionery products, the sugar content of the developed product is provided only by the used the apple concentrate, it does not contain added sugar or sweeteners. The addition of fruit vinegars has been proven to have a positive effect on the nutritional values of candies. By replacing gelatin with another gelling agent, the product can also be prepared in a vegan form.

Organoleptical Test And Acceptance Of Gummy Candy With The Addition Of Turmeric Acid

Abstract. Technological developments have an impact on people's awareness of the importance of maintaining a healthy body by optimizing natural resources as functional food. Functional food is food and drink that is often consumed by the public because it contains bioactive compounds that are beneficial for health. Gummy candy is a type of jelly-like soft candy made from a mixture of sugar and the purpose of this study was to determine the acceptability of gummy candies with the addition of turmeric and tamarind as functional foods. This study used an experimental method with organoleptic tests on the resulting functional food products. There were 3 treatments in this study namely P1 (100% mineral water: 0% sour turmeric), P2 (81.5% mineral water: 18.5% sour turmeric) and P3 (63% mineral water: 37% sour turmeric). Based on the Friedman rank test, and carried out with the Wilcoxon test, it was found that the tamarind turmeric substitution had a significant effect on the color and texture parameters with a value (p = 0.00), but was not significantly different in the aroma parameter with a value (p = 0.81) and taste with a value (p = 0.16) on organoleptic gummy candy. It can be concluded that P3 got superior scores compared to P1 and P2 on the color and aroma parameters, while P1 excelled on the texture and taste parameters. The addition of tamarind turmeric will affect the organoleptic acceptability of Gummy candies.

Efficacy of hard gummy candy chewing in improving masticatory function in Japanese children aged 6–12 years: A clinical trial

ObjectivesJapanese children have been shown to exhibit decreased masticatory function; however, limited evidence is available regarding the efficacy of certain food items in improving this issue. Therefore, this study examined the effects of chewing hard gummy candy on the masticatory function of Japanese children aged 6–12 years. MethodsThe study included 26 participants (10 boys and 16 girls; mean age ± standard error = 9.3 ± 0.3 years) who were asked to chew hard gummy candy twice daily for 4 weeks at home. The lip-closing force, occlusal force, and masticatory performance of the participants were recorded before commencement (T1), 4 weeks after commencement (T2), and 4 weeks after completion (T3) of the training. Statistical analyses were performed using the Wilcoxon rank-sum test or the Wilcoxon signed-rank test with Bonferroni correction. ResultsNo significant differences in masticatory function by gender and age groups (defined based on mean age at T1) were observed at T1. The lip-closing and right occlusal forces increased significantly after 4 weeks of exercise, and the effects persisted for another 4 weeks after completion. The masticatory performance also improved after training, although these effects did not persist and deteriorated substantially 4 weeks after completion of the training. ConclusionsHabitual mastication training using hard gummy candy markedly enhances masticatory function (e.g., lip-closing force, occlusal force, and masticatory performance) in Japanese children.

Standardization of Gummies Incorporated with Rose Petal

In the past few years, there has been a significant rise in the demand for edible flowers. Recently, there has been an increasing curiosity surrounding the positive impacts on health that certain secondary metabolites and other compounds present in flowers can have. These include carotenoids, phenolic compounds, vitamins C and E, saponins, and phytosterols. The rose flower is commonly used in the food, medicinal, and cosmetic industries. It is known for its rich nutritional content, including high levels of vitamin C, carotenoids, phenolic compounds, minerals, and essential oils. Rose value added products are packed with antioxidants and have a range of beneficial properties. Gelatin or agar- agar, sweeteners, flavorings, and colorings are combined to create gummy candy, a distinctive treat. Its malleable nature allows it to be shaped into a multitude of forms, making it a highly adaptable confectionery item with endless possibilities. The gummies were made with rose petal extract, palm sugar and gelatin. The objective of the study is to standardize rose petal gummies. The developed product is made with three varaition. Variation were made with two main ingrdient rose petal extract and palm sugar. Sensory analysis was done with 50 untrained panel members.Propotion of variation I (8:2), variation II (7:3), variation III (6:4). Variation I (8:2) has good organoleptic quality among the other and was accepted by the untrained panel members.

Vegan gummy candies with low calorie based on celery (Apium graveolens) puree and boswellia gum (Boswellia thurifera).

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.

Formulation of functional gummy candies containing natural antioxidants and stevia

The research aimed to enhance the nutritional value of gummy candies by incorporating pistachio green hull extract (PGHE), stevia, and starch into the formulations. The gummy candies formulations were optimized using PGHE (1–5 %), stevia (0.013–0.040 %) and gelatin-to-starch ratio (9:1, 2:8, and 3:7) by response surface methodology (RSM), central composite design (CCD), with six center points. The physicochemical and textural properties of the gummy candies were assessed. Three optimal formulations were determined, which were preferred by the majority of panelists. One of them was selected for testing total phenolic content (680.31 ± 0.6 mg GAE/100g gummy candy), antioxidant activity (IC50 = 277 μg/mL), FTIR analysis, morphology examination, and storage stability. This study resulted in the development of gummy candies that not only offer a reduced-sugar product (50 %; equal to 12 % of sucrose) with high antioxidant activity but also eliminate the need for artificial flavors and synthetic colorants in the formulation.

Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design.

Gelatin is commonly used as a gelling agent in gummy candy. Honey and bee products are valuable and rich sources of biologically active substances. In this study, the influence of gelatin and propolis extract on honey gummy jelly (HGJ) properties was investigated. Honey (28-32%), xylitol (13-17%), and gelatin (6-10%) were utilized to develop HGJ products by mixture design methodology. Subsequently, the optimized formulation of HGJ was fortified with 1% and 2% propolis extract to enhance its phytochemicals and antimicrobial activities. The variation in the ingredients significantly affected the physicochemical, textural, and sensory properties of the HGJ. The optimized HGJ formulation consisted of honey (32%), xylitol (14%), and gelatin (7%) and exhibited 13.35 × 103 g.force of hardness, -0.56 × 103 g.sec of adhesiveness, 11.96 × 103 N.mm of gumminess, 0.58 of resilience, and a moderate acceptance score (6.7-7.5). The fortification of HGJ with propolis extract significantly increased its phytochemical properties. Furthermore, the incorporation of propolis extract (2%) into the HGJ was able to significantly inhibit the growth of Gram-positive (Streptococcus mutans and Staphylococcus aureus) and Gram-negative (Escherichia coli) bacteria. The mixture of gelatin, xylitol, honey, and propolis extract can be utilized to develop a healthy gummy product with acceptable physicochemical, textural, and sensory qualities.

The Development of Antioxidant Nutraceuticals containing Chrysanthemum indicum L. Gummy Candy

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.

Development of 3D printed k-carrageenan-based gummy candies modified by fenugreek gum: Correlating 3D printing performance with sol-gel transition

Temperature-responsive inks were formulated using k-carrageenan, fenugreek gum (FG), rose extracts, and sugar, of which the first two were used as the gelling agents. The interactions among components in these mixed ink formulations were investigated. Sol-gel transition and rheological properties of these inks were also correlated with extrusion, shape formation, and self (shape)-supporting aspects of 3D printing. Results indicated that incorporating FG increased inks' gelation temperature from 39.7 °C to 44.7–49.6 °C, affecting the selection of printing temperature (e.g., 0 % FG: 40 °C, 0.15 % FG: 45 °C, 0.3 % FG-0.6 % FG: 50 °C). Inks in solution states with lower viscosity (<5 Pa·s) were amenable to ensure their smooth extrusion through the tip of the printing nozzle. A shorter sol-gel transition time (approximately 100 s) during the shape formation stage facilitated the solidification of inks after extrusion. The addition of FG significantly (p<0.05) improved the mechanical properties (elastic modulus, hardness, etc.) of the printed models, which facilitated their self-supporting behavior. Low field nuclear magnetic resonance indicated that the inclusion of FG progressively restricted water mobility, consequently reducing the water syneresis rate of the mixed inks by 0.86 %–3.6 %. FG enhanced hydrogen bonding interactions among the components of these mixed inks, and helped to form a denser network.

Microencapsulation of Vitis vinifera grape pulp phenolic extract using maltodextrin and its application in gummy candy enrichment.

Phenolic extract of Vitis vinifera grape pulp was prepared using ultrasonication at frequencies of 28, 40, and 28-40 kHz with a 1:10, 1:15, and 1:20 ratio of solid (grape pulp) to water. The 1:10 ratio and 40 kHz frequency were considered optimal conditions for the preparation of red grape pulp extract (RGPE). Then, RGPE was encapsulated within maltodextrin using a spray drying technique, and the produced powder was used in the gummy candy production. The results revealed that the phenolic content of the powder was almost constant during the storage time. The solubility of the powder decreased, whereas its moisture content increased during the 45-day storage period. The results of scanning electron microscopy showed that the produced microparticles had spherical shapes with a micron size. Fourier-transform infrared spectroscopy and X-ray diffraction showed that RGPE was encapsulated in the structure of maltodextrin through the formation of hydrogen bonds, considering the amorphous structure of the powder. The antioxidant properties of the microencapsulated RGPE containing gummy candy were preserved. Sensory evaluation and colorimetric values of the enriched gummy candy had acceptable results compared to the control sample. In general, microencapsulation of RGPE within maltodextrin as a carrier using the spray drying technique and its application in gummy candy enrichment could be useful.

Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics.

Health-conscious consumers seek convenient ways of incorporating different functional ingredients into their diets. Gummy candies are among the most popular confectionery products but generally regarded as nutritionally empty. A gelatin-sugar matrix, providing a highly appreciated sensory experience of sweetness and chewiness, could be used to deliver various bioactive compounds, especially those carrying an unpleasant taste. This work aimed to formulate gelatin gummies based on the mountain germander extract (MGe) as a source of phenylethanoid glycosides (PhEG). Sucrose and glucose syrup contents were partially or completely substituted with combinations of xylitol, maltitol and prebiotic poly- and oligosaccharides. Chemical, textural and sensory parameters were evaluated after production and 2 months of storage. Formulations containing fructooligosaccharides and xylooligosaccharides maintained a characteristic appearance during storage at all three levels of sugar (high, low and none), whereas inulin-added and plain (i.e., without prebiotic) candies suffered from mold contamination or appearance/textural changes. The color of the candies noticeably changed and appeared darker. The PhEG were shown to be stable during the candies' production (approximately 90%) and generally maintained their contents during storage. Texture parameters, except hardness, exhibited high positive correlations and resembled the commercial product. Sensory-wise, a moderate bitterness intensity with a decreasing tendency, along with the high transparency and preservation of the characteristic shape facilitated high general acceptance. Gummy candies with prebiotics were shown to be a highly suitable matrix for the bitter MGe, delivering up to 40 mg of PhEG and 4.5 g of prebiotics in one serving size. This study provides a reference for implementing herbal extracts and emerging prebiotics (XOS) in functional confectionery.