“…Vitamin C is often used in candy products, including jelly candies, although ascorbic acid is prone to degradation during cooking and further storage [3]. In the last years, several phenolic ingredients, including fruit derivatives, such as raspberry and orange powder [4], pomegranate juice and apple puree [5], açai concentrate [6], soursop fruit [7], and strawberry guava pulp [8], as well as plant extracts, such as menthe and camomile [9], white tea [10], lycium and hovenia [11], ginger [12], kecombrang flower [13], soursop leaves [7], and guajava leaf [14], have been tested for developing functional jelly candies. In general, such phenolic ingredients enhanced the antioxidant capacity (AC) of candies, although some, particularly, plant extracts, may provide some unpleasant sensory properties (bitterness, astringency, herbal off-flavours, etc.…”