Development and characterization of healthy gummy jellies containing natural fruits

Abstract

The reduction of sugar and the addition of healthier ingredients in gummy jellies brings some improved health characteristics to a product that usually is devoid of nutrition. Therefore, the aim of this study is to develop gummy jellies using natural ingredients, without added sugars or additives, in two varieties: one including orange juice and slightly sweetened with honey (ORH) and the other including puree made from a mixture of berries (BEM). These were submitted to physicochemical, microbiological, and sensorial analyses. Results of microbiological analyses showed that both gummies were suitable for consumption accordingly to EU legislation. The physicochemical analyses allowed making a nutritional evaluation, so that ORH and BEM presented 73.8 kcal/100 g and 39.8 kcal/100 g, respectively, five and nine times lower than similar commercial products. The contribution of macronutrients of ORH and BEM was as follows: 78.0 and 67% from carbohydrates, 21.7 and 33% from proteins, respectively. Regarding the potential functional properties, the antioxidant capacity was 50.4 ± 4.5 mg/L TE for ORH and 83.7 ± 7.6 mg/L for BEM. Sensorial evaluation showed that although the developed gummy jellies were slightly less appreciated than a commercial counterpart, still they were appreciated by members of a panel and particularly the ORH, which was rated with scores almost equal to those of the commercial sample. In addition, the developed gummies showed lower caloric values and higher antioxidant capacity than similar commercial candies. Overall, ORH and BEM gummy jellies could represent an opportunity to provide consumers with a healthier alternative to the common jelly candies available in the market.

Spirulina and açai as innovative ingredients in the development of gummy candies

“…In today's market, consumers prefer food products to provide both health benefits and nutritional value (Euromonitor International, 2022). This trend has accelerated the demand for balance, healthy, and nutritious food products (Cano-Lamadrid et al, 2020;Das & Sen, 2014;Meilianti et al, 2020) and has particularly caused an impact on the confectionery industry, because of its extensive implications for a poor diet and possible adverse health effects (Maguire, 2012;Teixeira-Lemos et al, 2021).…”

Unripe carob pods: an innovative source of antioxidant molecules for the preparation of high-added value gummies

“…Literature data reported the preparation of antioxidant jellies by direct addition of natural extracts with significant biological characteristics. Orange juice and red fruit puree were proposed in the formulation of jellies with antioxidant activity in the range 50–83 mg of Trolox equivalent per 100 g for jellies (Teixeira-Lemos et al ., 2021), while 8.3–9.9 mg of Trolox equivalent per 100 g for jellies were recorded in jellies formulation containing berries and citrus extract (Rubio-Arraez et al ., 2016). Our approach replaced the low molecular weight antioxidant molecules with a polymeric structure characterized by higher stability and slower degradation rate, able to preserve the integrity of the active sites over time (Spizzirri et al ., 2009).…”

Development of Roselle (Hibiscus sabdariffa L.) Calyx Jelly Candy

“…Moreover, jelly candies made without roselle have a significantly higher value of chewiness as compared to the jelly candy made using roselle solution. This is because the presence of water decreases the hardness value of jelly candy (Teixeira-Lemos et al, 2021), thus lowering the gumminess and chewiness of jelly candy.…”