ArticleGels (Basel, Switzerland)2022
Effects of Cryoconcentrated Blueberry Juice as Functional Ingredient for Preparation of Commercial Confectionary Hydrogels.
Article in Gels (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
What it found
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The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
8 citing papers in PubMed, 18 citations in OpenAlex.
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- Construction of Biomimetic Film Based on the Surface Structure of Orange Peel and Its Blueberry Preservation Performance.Gels (Basel, Switzerland) · 2026Article
- Whey Protein Hydrogels and Emulsion Gels with Anthocyanins and/or Goji Oil: Formation, Characterization and In Vitro Digestion Behavior.Antioxidants (Basel, Switzerland) · 2025Article
- Magnetic Nanocomposite Hydrogels in Orthopedics: Applications and Perspectives.International journal of nanomedicine · 2025Review
- Microwave Treatment vs. Conventional Pasteurization: The Effect on Phytochemical and Microbiological Quality for Citrus-Maqui Beverages.Foods (Basel, Switzerland) · 2023Article
- Current Innovations in the Development of Functional Gummy Candies.Foods (Basel, Switzerland) · 2023Review
- Encapsulation of Concentrated Solution Obtained by Block Freeze Concentration in Calcium Alginate and Corn Starch Calcium Alginate Hydrogel Beads.Gels (Basel, Switzerland) · 2023Article
- Editorial on Special Issue "Advances in Hydrogels".Gels (Basel, Switzerland) · 2022Article
Corrections and comments
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Authors and funding
5 authors at 3 institutions in 1 country.
Funding
Abstract
Hydrogels can absorb and/or retain components in the interstitial spaces due to the 3D cross-linked polymer network, and thus, these matrices can be used in different engineering applications. This study focuses on the physicochemical and textural properties, as well as bioactive compounds and their antioxidant activity stability of commercial hydrogels fortified with cryoconcentrated blueberry juice (CBJ) stored for 35 days. CBJ was added to commercial hydrogels (gelatin gel (GG), aerated gelatin gel (AGG), gummy (GM), and aerated gummy (AGM)). The samples showed a total polyphenol, anthocyanin, and flavonoid content ranging from 230 to 250 mg GAE/100 g, 3.5 to 3.9 mg C3G/100 g, and 120 to 136 mg CEQ/100 g, respectively, and GG and GM showed the lowest bioactive component degradation rate, while AGM presented the highest degradation. GG and GM samples could be stored for up to 21 days without significant changes, while the results indicated ≈15 days for the AGG and AGM samples. Thereby, CBJ offers enormous possibilities to be used as a functional ingredient due to the high nutritional values, and it allows enriching different hydrogel samples, and in turn, the structures of hydrogels protected components during in vitro digestion, enhancing the bioaccessibility after the digestion process.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.