ArticleJournal of food science2025
Red Beet Process Waste: A Sustainable Glucose Syrup Alternative for Gummy Confectionery.
Article in Journal of food science, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
2 citing papers in PubMed.
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (Basel, Switzerland) · 2026Review
- Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.Foods (Basel, Switzerland) · 2026Review
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
8 authors.
Funding
Abstract
Red beet (RB) is a key component in the natural colorant market. Various efficiency challenges, arising from process waste, affect their production. Disposal of these wastes elevates production costs and poses environmental risks. Innovative approaches have been explored to repurpose process waste to align with the circular economy. A rising trend in food technology is substituting corn syrup with clarified fruit juices or concentrates. This study aims to develop an alternative to glucose syrup from fluid waste (red beet liquid waste; RBLW) (∼12.0°Bx), which is released after pigment extraction from RB (Beta vulgaris L.), and to determine its potential application in gummy formulations. This study examined the clarification and decolorization of samples using ion exchange and adsorbent resins at varying flow rates, followed by evaporation. Composition and visual properties were analyzed. Under optimal conditions, the clarified and decolorized residue (clarified and decolorized red beet liquid waste [CD-RBLW]) showed a high T625 value (77.3%) and was incorporated in gummy formulations. A Custom Mixture Design (n = 14) tested CD-RBLW, glucose syrup, and gelatin as independent variables. In addition, gummy samples were stored under accelerated shelf-life conditions (25°C/70% relative humidity [RH]) for 8 weeks, and changes in hardness, color difference (∆E), moisture content, and water activity values were monitored. After processing, RBLW demonstrated functionality comparable to glucose syrup in gummy formulations. Practical Application: This research shows that liquid waste from RB processing can be turned into a sustainable alternative to glucose syrup, especially for making gummy candies. Clarifying and decolorizing waste makes it food-grade, cuts costs and impact, and supports a circular economy.
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Registered trials
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