<i>Spirulina</i> and açai as innovative ingredients in the development of gummy candies
Laura Patricia Rivera Paternina, Luiza Moraes, Thaisa Duarte Santos, Michele Greque de Morais, Jorge Alberto Vieira Costa
Abstract
Abstract The gummy industry is showing a growing interest in adding novel ingredients to conventional formulations since consumers are looking for healthier and more nutritious products. Thus, this work aimed to develop sucrose‐free gummy candies without artificial food dyes and incorporated with Spirulina biomass and freeze‐dried açai pulp (FDAP) at concentrations of 1%, 3%, and 5%. Gummy candy enriched with 5% Spirulina (GSP5) showed the nutritional (increase of 36.7% and 414.3% in protein and mineral contents, respectively) and functional increments (0.081 mg GAE g −1 of phenolic compounds and 11.4% DPPH scavenging activity) when compared to control (GC; 0% Spirulina ). Gummy candy added with 3% FDAP (GAC3) showed 1.7% lipids, 0.4% minerals, 0.190 mg GAE g −1 of phenolic compounds, and 27.0% DPPH scavenging activity. The acceptability index was satisfactory for both formulations GSP5 (78.7%) and GAC3 (83.8%). Therefore, Spirulina biomass and FDAP could be used as innovative ingredients in sucrose‐free gummies manufacturing. Novelty impact statement The addition of Spirulina biomass and freeze‐dried açai pulp in gummy candies improved their nutritional and functional value. Spirulina biomass addition increased gummy candies protein and mineral content, whereas gummy candies enriched with freeze‐dried açai pulp exhibited antioxidant capacity up to 36% and the highest phenolic content. Besides, the sensory evaluation of gummy candies indicated a high acceptability index of around 80%.