ArticleJournal of food science2026
Impact of Moringa oleifera Leaf Powder Addition on the Properties of Cranberry‑Based Gummies and Marshmallows With Low-Glycemic Sweeteners.
Article in Journal of food science, 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
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Abstract
Traditional sweets are associated with dental caries, high blood glucose, and obesity. This study evaluated the impact of incorporating Moringa oleifera leaf powder (MOLP) into soft candies (gummies and marshmallows) formulated with a fixed base matrix of cranberry juice and low-glycemic, noncariogenic sweeteners (isomaltulose, oligofructose, and tagatose). MOLP was incorporated at 0%, 2.5%, 5.0%, and 7.5% while keeping the proportions of cranberry juice and sweeteners constant, enabling isolation of the specific contribution of MOLP. The increase in MOLP levels produced statistically significant increases in the antioxidant capacity and phenolic content of the candies, which confirms their functional potential. MOLP addition also produced statistically significant changes in color, shifting products toward darker, greenish‑yellow tones due to moringa pigments. Texture was matrix‑dependent: Gummies became progressively firmer and chewier with increasing MOLP, whereas marshmallows presented moderate structural changes attributable to their aerated nature. Sensory evaluation revealed the highest consumer acceptance for the control and 2.5% formulations, with a reduced liking at 7.5% due to bitterness, color changes, and excessive firmness. Purchase intent remained positive when health benefits were communicated. Overall, moderate MOLP inclusion (2.5%-5%) provides a practical balance between functional enhancement and sensory appeal for cranberry‑based soft candies formulated with low‑glycemic sweeteners. PRACTICAL APPLICATIONS: This study shows that gummies and marshmallows can be made with low-glycemic sweeteners and plant ingredients such as moringa to improve their nutritional quality. The results can help food producers develop sweets with added antioxidant value while keeping acceptable taste and texture. These products may be of interest to consumers seeking confectionery options with a more health-oriented composition.
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