ReviewFoods (Basel, Switzerland)2026
Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications.
Review in Foods (Basel, Switzerland), 2026. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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
1 citing paper in PubMed.
- Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems.Gels (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
4 authors.
Funding
Abstract
Conventional gummies are characterized by high sugar, sweetener, and additive content, which has increased the demand for healthier alternatives. In this context, the incorporation of unconventional ingredients has emerged as a promising strategy to improve nutritional profile and functional value. This review aimed to collect and analyze information on the nutritional, technological, and sensory properties of unconventional ingredients, such as fruits, vegetables, microalgae, natural sweeteners, coproducts, and other functional compounds, in gummy formulations. A literature search was conducted, from which 20 relevant studies were selected and analyzed. The results showed that fruit incorporation increased the content of fiber, vitamin, and antioxidant compounds, while vegetables improved the mineral composition and the presence of bioactive compounds. Similarly, agro-industrial coproducts were identified as valuable sources of functional compounds with potential for sustainable valorization. In addition, the alternative gelling agents exhibited favorable effects on the texture, gel-forming capacity, stability, and shelf life of the samples. Overall, these ingredients demonstrated nutritional, technological, sensory, and sustainability advantages. However, challenges related to industrial scalability and sensory evaluation remain.
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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.