ArticlePolymers2024
Physicochemical and Sensory Stability Evaluation of Gummy Candies Fortified with Mountain Germander Extract and Prebiotics.
Article in Polymers, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 17 papers.
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Who cites it
17 citing papers in PubMed, 39 citations in OpenAlex.
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- Rice Protein-Fortified Gummy: The Physicochemical, Bioactive and Sensory Evaluation.Foods (Basel, Switzerland) · 2026Article
- Development and Consumer Acceptance of Low-Sugar Gummy Candies Naturally Colored with Sorghum Leaf Polyphenols.Foods (Basel, Switzerland) · 2026Article
- Texture Matters: Linking Sensory Properties of Fruit Gum Candies to Consumer Acceptance.Food science & nutrition · 2026Article
- Valorization of Animal-Derived By-Products Through Microencapsulation of Heme and Non-Heme Iron by Vacuum Foam Drying: Development of Functional Gummy Candies.Molecules (Basel, Switzerland) · 2026Article
- Formulation and Characterisation of an Edible Functional Elderflower Extract Gel for Upper Respiratory Tract Soothing.Gels (Basel, Switzerland) · 2026Article
- Short term body mass manipulation in powerlifting: a narrative review and best practice recommendations.Journal of the International Society of Sports Nutrition · 2025Review
- Article
- Innovative Vegan Gummy Candy Based Carob Syrup (Ceratonia siliquaL.): Nutritional, Technological, and Sensory Evaluation.Plant foods for human nutrition (Dordrecht, Netherlands) · 2025Article
- Formulation of Sustainable Materials from Agar/Glycerol/Water Gels: An Alternative to Polyurethane Foams in Single-Use Applications.Gels (Basel, Switzerland) · 2025Article
- Food Industry Byproducts in Confectionery: Functional Jelly Candy Development from Black Carrot Pomace and Olive Oil.Foods (Basel, Switzerland) · 2025Article
- Red Beet Extract Powder, Gelatin and Sucrose Interactions in Gummy Candies.Foods (Basel, Switzerland) · 2025Article
- Sustainable Formulation of Chewing Candies Using Liver Hydrolysates with Antioxidant and Antimicrobial Properties.Microorganisms · 2025Article
- Development and Characterization of Cannabidiol Gummy Using 3D Printing.Gels (Basel, Switzerland) · 2025Article
- Development and Evaluation of Gelatin-Based Gummy Jellies Enriched with Oregano Oil: Impact on Functional Properties and Controlled Release.Foods (Basel, Switzerland) · 2025Article
- Improvement ofFoods (Basel, Switzerland) · 2024Article
- Influence of Gelatin and Propolis Extract on Honey Gummy Jelly Properties: Optimization Using D-Optimal Mixture Design.Gels (Basel, Switzerland) · 2024Article
Corrections and comments
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Authors and funding
5 authors at 1 institution in 1 country.
Funding
Abstract
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.
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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.