Formulation of vegan nutritional gummy supplements and their textural-organoleptic analysis
Article Main
Abstract
Gummy supplements are an exceptional medium for delivering pharmaceuticals and nutritional bioactives, especially for children. Interestingly, they are increasingly finding favor among adults as effective bioactive delivery systems. This study aimed to identify and select natural vegan components for creating and developing gummy prototypes. The gelling agent was agar-agar, sourced from red algae, and combined with carrageenan to enhance compressibility. Phycocyanin from Spirulina and anthocyanin from purple cabbage were used as colorants to provide a range of natural hues. The study resulted in five distinct formulations: Blueberry Anthocyanin Vitamin D (BAD), Blueberry Anthocyanin Vitamin C (BAC), Mango Antacid Anthocyanin (MAA), Mango Flavored Phycocyanin (MFP), and Kiwi Flavored Spirulina (KFS) gummies. Notably, the MAA gummy exhibited suboptimal texture quality during preliminary assessments and was consequently excluded from further analysis.Across the formulations, no visible color changes were noted upon room temperature storage for a week. The BAD gummy displayed heightened adhesiveness and springiness in texture, while the KFS gummy demonstrated superior cohesiveness, chewiness, and gumminess in its fresh state.Interestingly, the BAD gummy exhibited the highest adhesion even in the one-week-old samples.The outcome of the 9-point hedonic sensory evaluation unveiled that the cyan shade, derived from the phycocyanin pigment of Spirulina, was the most preferred color among the gummies. Regarding overall likability, the MFP and BAC formulations garnered the highest responses for being 'liked extremely'. The uniqueness of the present work lies in its meticulous exploration and selection of natural vegan ingredients to craft gummy formulations with diverse bioactive and sensory attributes.
Article Details
Article Details
Nutritional supplement, Vegan gummy, Spirulina gummy phycocyanin, Anthocyanin, Textural analysis, Sensory evaluation
Ahmed, M., Gupta, A., Warsi, M., Ali, A., Hasan, N., Ahmad, F., Zafar, A.& Jain, G. (2022). Nano Matrix Soft Confectionary for Oral Supplementation of Vitamin D: Stability and Sensory Analysis. Gels, 8, 250. https://doi.org/10.3390/gels8050250
Banjongsinsiri, P., Donrung, N., &Pasakawee, K. (2020). Effect of gelation addition on physico-chemical characteristics of bastard oleaster gummy jelly. ICoFAB, Proceedings, 1–7.
Brattoli, M., De Gennaro, G., De Pinto, V., Demarinis Loiotile, A., Lovascio, S., & Penza, M. (2011). Odour Detection Methods: Olfactometry and Chemical Sensors. Sensors, 11(5), 5290–5322. https://doi.org/10.3390/s110505290
Charoen, R., Savedboworn, W., Phuditcharnchnakun, S., &Khuntaweetap, T. (2015). Development of Antioxidant Gummy Jelly Candy Supplemented with Psidiumguajava Leaf Extract. Applied Science and Engineering Progress, 8(2), 145–151.
Civille, G. V., & Oftedal, K. N. (2012). Sensory evaluation techniques—Make “good for you” taste “good.” Physiology & Behavior, 107(4), 598–605. https://doi.org/10.1016/j.physbeh.2012.04.015
Čižauskaitė, U., Jakubaitytė, Žitkevičius, &Kasparaviciene, G. (2019). Natural ingredients-based gummy bear composition designed according to texture analysis and sensory evaluationin vivo.Molecules, 24, 1442. https://doi.org/10.3390/molecules24071442
Davydova, N. (2018). USP Chewable Gels Monographs. USP Diet SupplStakehold Forum, 1-20.
Dille, M. J., Hattrem, M. N., &Draget, K. I. (2018). Soft, chewable gelatin-based pharmaceutical oral formulations: A technical approach. Pharmaceutical Development and Technology, 23(5), 504–511. https://doi.org/10.1080/10837450.2017.1332642
Faieta, M., Neri, L., Sacchetti, G., Di Michele, A. &Pittia, P. (2020). Role of saccharides on thermal stability of phycocyanin in aqueous solutions. Food Research International, 132, 109093. https://doi.org/10.1016/j.foodres.2020.109093
Grétarsdóttir, K. G. (2019). Development of vitamin D gummy supplements and their shelf-life [Thesis]. Retrieved from https://skemman.is/handle/1946/33263
Guiné, R. P. F., Correia, P. M. R., Reis, C. & Florença, S. G. (2020). Evaluation of texture in jelly gums incorporating berries and aromatic plants. Open Agriculture, 5(1), 450–461. doi:10.1515/opag-2020-0043
Jespersen, L., Strømdahl, L., Olsen, K. & Skibsted, L. (2005). Heat and light stability of three natural blue colorants for use in confectionery and beverages. European Food Research and Technology, 220, 261–266. https://doi.org/10.1007/s00217-004-1062-7
Khoo, H. E., Azlan, A., Tang, S. T. & Lim, S. M. (2017). Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits. Food & Nutrition Research, 61(1), 1361779.
Meullenet, J.-F., Lyon, B. G., Carpenter, J. A., & Lyon, C. E. (1998). Relationship Between Sensory and Instrumental Texture Profile Attributes. Journal of Sensory Studies, 13(1), 77–93. https://doi.org/10.1111/j.1745-459X.1998.tb00076.x
Mohammadi-Gouraji, E., Soleimanian-Zad, S. &Ghiaci, M. (2019). Phycocyanin-enriched yogurt and its antibacterial and physicochemical properties during 21 days of storage. LWT, 102, 230–236. https://doi.org/10.1016/j.lwt.2018.09.057
Mutlu, C., Tontul, S. A., & Erbaş, M. (2018). Production of a minimally processed jelly candy for children using honey instead of sugar. LWT, 93, 499–505. https://doi.org/10.1016/j.lwt.2018.03.064
Pandey, R. &Kejariwal, M. (2019). Study of algae from lakes of Vasai Region, District Palghar, Maharashtra. Advances in Bioresearch, 10, 88–92. https://doi.org/10.15515/abr.0976-4585.10.5.8892
Pandey, R. &Kejariwal, M. (2021a). Marine Macroalgae Diversity at Bhuigaon Coast, District Palghar, Maharashtra. Journal Of Scientific Research, 65, 126–131. https://doi.org/10.37398/JSR.2021.650621
Pandey, R., &Kejariwal, M. (2021b). Opportunities and Challenges for Seaweed Cultivation in India. In Microbes and Agro-Ecosystem (pp. 255–272). Agrobios Research: An Imprint of Agrobios (India).
Pereira, D. G., Benassi, M. de T. &Beleia, A. D. P. (2022). Gummy candies produced with acid-thinned cassava starch: Physical and sensory evaluation. Journal of Food Processing and Preservation, 46(7), e16661. https://doi.org/10.1111/jfpp.16661
Rao, M. A., Syed S H Rizvi, E., Ashim K Datta, E., & Jasim Ahmed, E. (Eds.). (2018). Engineering properties of foods (4th ed). CRC Press.
Romo-Zamarrón K. F., Pérez-Cabrera L. E.& Tecante A. (2019). Physicochemical and Sensory Properties of Gummy Candies Enriched with Pineapple and Papaya Peel Powders. Food and Nutrition Sciences, 10(11), 1300–1312.
Roy, S. & Rhim, J. W. (2020). Anthocyanin food colorant and its application in pH-responsive color change indicator films. Critical Reviews in Food Science and Nutrition, 61(1), 1–29.
Spence, C. (2015). On the psychological impact of food color. Flavour, 4(1), 21. https://doi.org/10.1186/s13411-015-0031
Song, X., Chiou, B.-S., Xia, Y., Chen, M., Liu, F. & Zhong, F. (2022). The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies. Journal of the Science of Food and Agriculture, 102(9), 3693–3702. https://doi.org/10.1002/jsfa.11716
Tireki, S., Sumnu, G. & Sahin, S. (2023). Investigation of average crosslink distance and physicochemical properties of gummy candy during storage: Effect of formulation and storage temperature. Physics of Fluids, 35(5), 053115. https://doi.org/10.1063/5.0146761
Wang, R.& Hartel, R. W. (2022). Confectionery gels: Gelling behavior and gel properties of gelatin in concentrated sugar solutions. Food Hydrocolloids, 124, 107132. https://doi.org/10.1016/j.foodhyd.2021.107132
Yusof, N., Jaswir, I., Jamal, P.& Jami, M. (2019). Texture Profile Analysis (TPA) of the jelly dessert prepared from halal gelatin extracted using High Pressure Processing (HPP). Malaysian Journal of Fundamental and Applied Sciences, 15, 604–608. https://doi.org/10.11113/mjfas.v15n4.1583
Zaki, N. A. M.& Jai, J. (2020). Plant-based pigments: Challenges and future perspective for natural food colorants. Malaysian Journal of Chemical Engineering and Technology (MJCET), 3(1), 44–49. https://doi.org/10.24191/mjcet.v3i1.10939
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
This work is licensed under Attribution-NonCommercial 4.0 International (CC BY-NC 4.0) © Author (s)
