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VOL. 11, ISSUE 3 (2026)
Formulation and evaluation of nutrient-dense gummies with antioxidants and skim milk protein
Authors
Ankita Jori, Priya Sundarrajan
Abstract
Consumer demand for healthy, sustainable foods allows agricultural
byproducts to be utilized to produce functional foods. Citrus peels,
particularly orange and sweet lime peels are among the most plentiful
agricultural waste and contain naturally present antioxidant compounds.
Therefore, the objective of the study was to formulate a high value green
recovery strategy to isolate crude antioxidant compounds from orange and sweet
lime peels for a novel nutritionally rich health-promoting food product. The crude
antioxidants were isolated from orange and sweet lime peel using the comparison
and ultrasound assisted extraction method which enabled increase in yields of
bioactive products from peel material. The extracts' antioxidant activities
were determined through the 2,2-diphenyl-1-picrylhydrazyl assay based on their
capability to scavenge free radicals and thereafter carbohydrates, proteins,
lipids, calcium, iron and phosphorus were quantified by the
3,5-dinitrosalicylic acid method, Kjeldahl, Soxhlet, Ethylenediaminetetraacetic
acid titration, Wong test and Fiske-Subbarow methods respectively. Three
different types of gummies were prepared, one without Citrus peels extract and
the other two included sweet lime or orange peels extract respectively. For
gummies, agar, pectin and carrageenan were used as gelling agents, with skimmed
milk powder as fortifier, stevia and orange flavour were used as a natural
sweetener and to improve the taste of the gummy. Sensory evaluation of
consumers was carried out to assess the level of acceptance on flavour,
texture, appearance and overall acceptability of the gummies and shelf-life
studies of the gummies were conducted to know the shelf stability over time at
various storage conditions. The finished product exhibits antioxidant potential
at 46.65 mg/g for orange and 51.03 mg/g for sweet lime gummies. In the finished
products, the carbohydrates were in range 93.9-94.9mg/g, proteins in range
1.7-2.6mg/g, lipids in range 41.7-42.2mg/g, iron was in range 29-31mg/g,
calcium 120-152mg/g. The protein, calcium, phosphorus and iron were highest in
the orange gummy compared to other formulations. The value of moisture and ash
content in the prepared gummies reflects the stability and the mineral content.
The flavour and overall acceptability were highest for orange gummy compared to
others in the sensory evaluation. The products showed good quality at microbial
level up to 30 days, after 45 days only trace amounts of growth were observed
in samples. Conclusion has been drawn that citrus waste is a good source of
natural antioxidants, suitable for use as a gummy supplement. The products
provide an environmentally friendly alternative for agricultural waste and fulfils
the needs of wellness-promoting functional food.
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Pages:205-211
How to cite this article:
Ankita Jori, Priya Sundarrajan "Formulation and evaluation of nutrient-dense gummies with antioxidants and skim milk protein". International Journal of Food Science and Nutrition, Vol 11, Issue 3, 2026, Pages 205-211
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