Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition

This study explores the functionalization of jelly candies using apple (APF) and beetroot (BPF) pomace flour, rich in dietary fiber and antioxidants. Three formulations were created for each flour type using agar, pectin, or gelatin as gelling agents. The resulting candies exhibited desirable sensory properties and texture. In vitro digestion revealed high levels of polyphenols, flavonoids, betacyanins, and betaxantines, with good bioavailability and retention after nine months. In vivo studies showed reduced postprandial glucose levels, glycemic index, and load. The study concludes that these optimized jelly candies effectively deliver compounds with anti-obesity effects from upcycled materials.

Stanislava Gorjanović, Snežana Zlatanović, Jovanka Laličić-Petronijević, Margarita Dodevska, Darko Micić, Milica Stevanović, Ferenc Pastor