Development and stability of low-sugar, plant-based gummy candies prepared via an innovative ionotropic gelation technique

Abstract

The aim of this study was to develop vegan and low-sugar gummy candies using an innovative ionotropic gelation technique applied to low methoxyl pectin, in combination with the use of agar, apple juice and purée, inulin, maltodextrin, and stevia. Two gummy formulations were developed with different juice-purée ratios (1:0 and 0.5:0.5) and stored for two months at two different temperatures (5 and 25°C). The effect of juice-purée ratio, storage time and temperature on the microbiological stability and physicochemical properties of the gummies was evaluated. Also, the effect of the juice-to-purée ratio on the viscoelastic properties of the gels making up the body of the gummies was assessed. It was found that the presence of purée increased both the elastic and viscous moduli of the gels. On average, syneresis (S, water loss), acidity, and mechanical properties (hardness H, gumminess G, and elasticity modulus E) of the gummies increased during storage, while their volume (V), moisture content (M), water activity (a_w), color parameters (L*, a*, b*), and cohesiveness (C) decreased. These changes indicate that the gummies lost water, shrank, and became harder, darker, and more acidic over time. However, these modifications were only significant after 28 days of storage, and remained within acceptable limits in terms of product quality, without compromising sensory acceptability or structural integrity. In the case of M, a_w, H, E, G and L*, the changes were higher at 25°C. The presence of purée increased E and total phenolic content, which can improve nutritional value, while reduced M, a_w, L* and C, potentially affecting texture and appearance relevant to consumer appeal. The gummies were microbiologically stable and safe for human consumption during the two months storage period.