Work

Formulation of Nutraceutical Jelly Candy from a Combination of Cucurbita moschata Puree and Averrhoa carambola Juice as Antioxidant

Year: 2024

Type: article

Abstract: Nutraceutical candy jellies are gaining popularity as a potential approach to deliver antioxidants in a palatable form. This study investigated the antioxidant activity of Cucurbita moschata puree combined with Averrhoa carambola juice, formulated into jelly candies. Design-Expert software V.13 was used to optimize the jelly candy base formula. The combined C. moschata puree and A. carambola juice exhibited strong antioxidant activity (IC50 = 29.580 ppm) at variation V1. The optimal base formula B3 consisted of 12% gelatin and 4% carrageenan. The formulated jelly candy possessed very strong antioxidant activity (IC50 = 44.771 ppm). These findings suggest the potential of C. moschata puree and A. carambola juice as ingredients in functional jelly candies.

Source: Borneo Journal of Pharmacy

DOI: 10.33084/bjop.v7i3.4640

Authors: Alya Fajrina Soraya, Andi Tenri Kawareng, Risna Agustina

Institution: Mulawarman University

Language: English

Topic: Food Science and Nutritional Studies

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDGs: Good health and well-being, Zero hunger

Open Access status: diamond

OpenAlex ID: W4403411103

FWCI:

Cites: 25

Cited by:

Related to: 10