Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen
The trend of incorporating traditional herbal medicine, also known as Jamu, to enhance gummy jelly quality in terms of taste, texture, and nutritional properties. This study developed the botanic gummy jelly using different ratios of pectin and gelatin as gelling agents, along with 3% (w/v) of '...
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Elsevier
2025-03-01
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| Series: | Food Chemistry Advances |
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| Online Access: | http://www.sciencedirect.com/science/article/pii/S2772753X25000310 |
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| author | Yu Bin Lam Anis Syafiqah Yusri Norizah Mhd Sarbon |
| author_facet | Yu Bin Lam Anis Syafiqah Yusri Norizah Mhd Sarbon |
| author_sort | Yu Bin Lam |
| collection | DOAJ |
| description | The trend of incorporating traditional herbal medicine, also known as Jamu, to enhance gummy jelly quality in terms of taste, texture, and nutritional properties. This study developed the botanic gummy jelly using different ratios of pectin and gelatin as gelling agents, along with 3% (w/v) of 'Jamu' in constant amounts (3 mL) for each formulation and marine collagen, to determine its techno-functional, collagen bioavailability, and phytochemical properties. The different pectin-to-gelatin ratios were presented as Formulations A (0:10), B (0.5:9.5), C (1:9), D (1.5:8.5), and E (2:8). The results show that the increased pectin-to-gelatin ratio significantly increased the water activity, moisture content, and total soluble solids. In contrast, the pH value, hardness, gumminess, and chewiness decreased. The different pectin-to-gelatin ratios also influenced the gummy jelly's rheological properties. In terms of phytochemical contents, the total phenolic (1.80–2.54 mg GAE/g gummy), flavonoid (0.16–0.42 mg QHE/g gummy), and tannin (10.87–71.83 mg TAE/g gummy) were decreased with the increased pectin to gelatin ratio. This study proved that an increased pectin-to-gelatin ratio improved botanic gummy jelly's techno-functionality, and collagen bioavailability. |
| format | Article |
| id | doaj-art-84bcc04b1dc447598425919c5922b3dc |
| institution | Kabale University |
| issn | 2772-753X |
| language | English |
| publishDate | 2025-03-01 |
| publisher | Elsevier |
| record_format | Article |
| series | Food Chemistry Advances |
| spelling | doaj-art-84bcc04b1dc447598425919c5922b3dc2025-02-09T05:01:45ZengElsevierFood Chemistry Advances2772-753X2025-03-016100915Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagenYu Bin Lam0Anis Syafiqah Yusri1Norizah Mhd Sarbon2Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, MalaysiaFaculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, MalaysiaCorresponding author.; Faculty of Fisheries and Food Science, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu 21030, MalaysiaThe trend of incorporating traditional herbal medicine, also known as Jamu, to enhance gummy jelly quality in terms of taste, texture, and nutritional properties. This study developed the botanic gummy jelly using different ratios of pectin and gelatin as gelling agents, along with 3% (w/v) of 'Jamu' in constant amounts (3 mL) for each formulation and marine collagen, to determine its techno-functional, collagen bioavailability, and phytochemical properties. The different pectin-to-gelatin ratios were presented as Formulations A (0:10), B (0.5:9.5), C (1:9), D (1.5:8.5), and E (2:8). The results show that the increased pectin-to-gelatin ratio significantly increased the water activity, moisture content, and total soluble solids. In contrast, the pH value, hardness, gumminess, and chewiness decreased. The different pectin-to-gelatin ratios also influenced the gummy jelly's rheological properties. In terms of phytochemical contents, the total phenolic (1.80–2.54 mg GAE/g gummy), flavonoid (0.16–0.42 mg QHE/g gummy), and tannin (10.87–71.83 mg TAE/g gummy) were decreased with the increased pectin to gelatin ratio. This study proved that an increased pectin-to-gelatin ratio improved botanic gummy jelly's techno-functionality, and collagen bioavailability.http://www.sciencedirect.com/science/article/pii/S2772753X25000310Botanic gummy jellyGelling agentsTechno-functional propertiesPhytochemicalsMarine collagen |
| spellingShingle | Yu Bin Lam Anis Syafiqah Yusri Norizah Mhd Sarbon Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen Food Chemistry Advances Botanic gummy jelly Gelling agents Techno-functional properties Phytochemicals Marine collagen |
| title | Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen |
| title_full | Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen |
| title_fullStr | Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen |
| title_full_unstemmed | Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen |
| title_short | Effect of gelling agents on the techno-functional, collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen |
| title_sort | effect of gelling agents on the techno functional collagen bioavailability and phytochemical properties of botanic gummy jelly containing marine hydrolyzed collagen |
| topic | Botanic gummy jelly Gelling agents Techno-functional properties Phytochemicals Marine collagen |
| url | http://www.sciencedirect.com/science/article/pii/S2772753X25000310 |
| work_keys_str_mv | AT yubinlam effectofgellingagentsonthetechnofunctionalcollagenbioavailabilityandphytochemicalpropertiesofbotanicgummyjellycontainingmarinehydrolyzedcollagen AT anissyafiqahyusri effectofgellingagentsonthetechnofunctionalcollagenbioavailabilityandphytochemicalpropertiesofbotanicgummyjellycontainingmarinehydrolyzedcollagen AT norizahmhdsarbon effectofgellingagentsonthetechnofunctionalcollagenbioavailabilityandphytochemicalpropertiesofbotanicgummyjellycontainingmarinehydrolyzedcollagen |