{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,14]],"date-time":"2026-09-14T12:06:51Z","timestamp":1789387611480,"version":"build-2803163510"},"reference-count":69,"publisher":"Wiley","issue":"7","license":[{"start":{"date-parts":[[2026,7,28]],"date-time":"2026-07-28T00:00:00Z","timestamp":1785196800000},"content-version":"vor","delay-in-days":27,"URL":"http:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2026,7,1]],"date-time":"2026-07-01T00:00:00Z","timestamp":1782864000000},"content-version":"tdm","delay-in-days":0,"URL":"http:\/\/doi.wiley.com\/10.1002\/tdm_license_1.1"}],"funder":[{"DOI":"10.13039\/501100004233","name":"Universitat Polit\u00e8cnica de Val\u00e8ncia","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100004233","id-type":"DOI","asserted-by":"publisher"}]},{"DOI":"10.13039\/501100023561","name":"Ministerio de Universidades","doi-asserted-by":"publisher","id":[{"id":"10.13039\/501100023561","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["ift.onlinelibrary.wiley.com"],"crossmark-restriction":true},"short-container-title":["Journal of Food Science"],"published-print":{"date-parts":[[2026,7]]},"abstract":"<jats:title>ABSTRACT<\/jats:title>\n                  <jats:sec>\n                    <jats:label\/>\n                    <jats:p>\n                      Traditional sweets are associated with dental caries, high blood glucose, and obesity. This study evaluated the impact of incorporating\n                      <jats:italic>Moringa oleifera<\/jats:italic>\n                      leaf powder (MOLP) into soft candies (gummies and marshmallows) formulated with a fixed base matrix of cranberry juice and low\u2010glycemic, noncariogenic sweeteners (isomaltulose, oligofructose, and tagatose). MOLP was incorporated at 0%, 2.5%, 5.0%, and 7.5% while keeping the proportions of cranberry juice and sweeteners constant, enabling isolation of the specific contribution of MOLP. The increase in MOLP levels produced statistically significant increases in the antioxidant capacity and phenolic content of the candies, which confirms their functional potential. MOLP addition also produced statistically significant changes in color, shifting products toward darker, greenish\u2011yellow tones due to moringa pigments. Texture was matrix\u2011dependent: Gummies became progressively firmer and chewier with increasing MOLP, whereas marshmallows presented moderate structural changes attributable to their aerated nature. Sensory evaluation revealed the highest consumer acceptance for the control and 2.5% formulations, with a reduced liking at 7.5% due to bitterness, color changes, and excessive firmness. Purchase intent remained positive when health benefits were communicated. Overall, moderate MOLP inclusion (2.5%\u20135%) provides a practical balance between functional enhancement and sensory appeal for cranberry\u2011based soft candies formulated with low\u2011glycemic sweeteners.\n                    <\/jats:p>\n                  <\/jats:sec>\n                  <jats:sec>\n                    <jats:title>Practical Applications<\/jats:title>\n                    <jats:p>This study shows that gummies and marshmallows can be made with low\u2010glycemic sweeteners and plant ingredients such as moringa to improve their nutritional quality. The results can help food producers develop sweets with added antioxidant value while keeping acceptable taste and texture. These products may be of interest to consumers seeking confectionery options with a more health\u2010oriented composition.<\/jats:p>\n                  <\/jats:sec>","DOI":"10.1111\/1750-3841.71322","type":"journal-article","created":{"date-parts":[[2026,7,29]],"date-time":"2026-07-29T01:02:01Z","timestamp":1785286921000},"update-policy":"https:\/\/doi.org\/10.1002\/crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Impact of\n                    <i>Moringa oleifera<\/i>\n                    Leaf Powder Addition on the Properties of Cranberry\u2011Based Gummies and Marshmallows With Low\u2010Glycemic Sweeteners"],"prefix":"10.1111","volume":"91","author":[{"given":"Lourdes","family":"Cervera\u2010Chiner","sequence":"first","affiliation":[{"name":"Food Engineering Research Institute\u2014FoodUPV Universitat Polit\u00e8cnica de Val\u00e8ncia  Valencia Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Mar\u00eda Luisa","family":"Castell\u00f3","sequence":"additional","affiliation":[{"name":"Food Engineering Research Institute\u2014FoodUPV Universitat Polit\u00e8cnica de Val\u00e8ncia  Valencia Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Francisco Jos\u00e9","family":"Garc\u00eda\u2010Mares","sequence":"additional","affiliation":[{"name":"Department of Hydraulic Engineering and Environment Universitat Polit\u00e8cnica de Val\u00e8ncia  Valencia Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9961-0375","authenticated-orcid":false,"given":"Mar\u00eda Dolores","family":"Ortol\u00e1","sequence":"additional","affiliation":[{"name":"Food Engineering Research Institute\u2014FoodUPV Universitat Polit\u00e8cnica de Val\u00e8ncia  Valencia Spain"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"311","published-online":{"date-parts":[[2026,7,28]]},"reference":[{"key":"e_1_2_8_2_1","unstructured":"Ahmad Nasir N. 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