{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T10:43:01Z","timestamp":1789468981538,"version":"build-2803163510"},"reference-count":200,"publisher":"MDPI AG","issue":"9","license":[{"start":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T00:00:00Z","timestamp":1789430400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"FONDECYT REGULAR 2025","award":["Folio 1252203"],"award-info":[{"award-number":["Folio 1252203"]}]},{"name":"ANID-Chile"},{"id":[{"id":"https:\/\/ror.org\/05btm5233","id-type":"ROR","asserted-by":"publisher"}]}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>Gummies have evolved from traditional confectionery products into hydrogel-based systems capable of incorporating and releasing bioactive compounds. This review examines the main formulation and technological factors governing their structure and functionality, with an emphasis on the use of hydrocolloids, alternative sweetening systems, and molecular interactions, the incorporation of bioactives, and the recent use of emerging technologies in their production. The literature was retrieved from Scopus, Web of Science, ScienceDirect, and Google Scholar, encompassing studies published between 2005 and August 2026. The literature shows that the type of hydrocolloid and the sweetener composition strongly influence gel formation, water mobility, hydrogen bonding, crystallization, texture, and storage stability. Plant byproducts, extracts, and marine-derived ingredients provide additional sources of bioactive compounds, while microencapsulation, nanoencapsulation, high-pressure processing, cryoconcentration, ultrasound, and 3D printing offer opportunities to enhance their protection and release. However, interactions between bioactive compounds and the gel matrix can affect texture, sensory acceptance, stability, and bioaccessibility. Therefore, developing functional gummies requires a comprehensive understanding of formulation, hydrogel structure, processing conditions, and bioactive stability to obtain products with suitable technological, sensory, and functional properties.<\/jats:p>","DOI":"10.3390\/gels12090841","type":"journal-article","created":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T08:16:48Z","timestamp":1789460208000},"page":"841","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":0,"title":["Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems"],"prefix":"10.3390","volume":"12","author":[{"given":"Max","family":"V\u00e1squez-Senador","sequence":"first","affiliation":[{"name":"Departamento de Ingenier\u00eda en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del B\u00edo-B\u00edo, Campus Fernando May, Av. Andr\u00e9s Bello 720, Chill\u00e1n 3780000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-9098-3511","authenticated-orcid":false,"given":"Indira","family":"P\u00e9rez-Berm\u00fadez","sequence":"additional","affiliation":[{"name":"Centro de Estudios en Alimentos Procesados (CEAP), Campus Lircay, Talca 3480094, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7644-7509","authenticated-orcid":false,"given":"Patricio","family":"Orellana-Palma","sequence":"additional","affiliation":[{"name":"Escuela de Nutrici\u00f3n y Diet\u00e9tica, Centro Integrativo de Biolog\u00eda y Qu\u00edmica Aplicada (CIBQA), Facultad de Ciencias de la Salud, Universidad Bernardo O\u2019Higgins, Calle General Gana 1702, Santiago 8370854, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6924-7816","authenticated-orcid":false,"given":"Guillermo","family":"Petzold","sequence":"additional","affiliation":[{"name":"Departamento de Ingenier\u00eda en Alimentos, Facultad de Ciencias de la Salud y de los Alimentos, Universidad del B\u00edo-B\u00edo, Campus Fernando May, Av. Andr\u00e9s Bello 720, Chill\u00e1n 3780000, Chile"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2026,9,15]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"100902","DOI":"10.1016\/j.focha.2025.100902","article-title":"Formulating chayote-enriched gummy candies: Balancing nutrition and taste for a delightful alternative","volume":"6","author":"Saucedo","year":"2025","journal-title":"Food Chem. Adv."},{"key":"ref_2","doi-asserted-by":"crossref","unstructured":"Gonzales-Quispe, I., Salvador-Reyes, R., Schmiele, M., and Paucar-Menacho, L.M. (2026). Unconventional ingredients in gummy reformulation: A review of nutritional, functional, and technological implications. Foods, 15.","DOI":"10.3390\/foods15152615"},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"226","DOI":"10.13189\/fst.2025.130211","article-title":"From treat to nutrition: A review of gummy candies as a healthy food alternative to develop micro-credential training for community-based entrepreneurship","volume":"13","author":"Nordin","year":"2025","journal-title":"Food Sci. Technol."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"100505","DOI":"10.1016\/j.ijgfs.2022.100505","article-title":"Physicochemical, textural, and sensory qualities of pectin\/gelatin gummy jelly incorporated with Garcinia atroviridis and its consumer acceptability","volume":"28","author":"Renaldi","year":"2022","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"466","DOI":"10.1515\/opag-2021-0029","article-title":"Development and characterization of healthy gummy jellies containing natural fruits","volume":"6","author":"Almeida","year":"2021","journal-title":"Open Agric."},{"key":"ref_6","doi-asserted-by":"crossref","first-page":"132735","DOI":"10.1016\/j.foodchem.2022.132735","article-title":"Soft confectionery products: Quality parameters, interactions with processing and ingredients","volume":"385","author":"Gunes","year":"2022","journal-title":"Food Chem."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"e71024","DOI":"10.1002\/fsn3.71024","article-title":"Functional foods enriched with bioactive compounds: Therapeutic potential and technological innovations","volume":"13","author":"Arshad","year":"2025","journal-title":"Food Sci. Nutr."},{"key":"ref_8","doi-asserted-by":"crossref","unstructured":"Alvarez-Leite, J.I. (2025). The role of bioactive compounds in human health and disease. Nutrients, 17.","DOI":"10.3390\/nu17071170"},{"key":"ref_9","doi-asserted-by":"crossref","first-page":"e202500469","DOI":"10.1002\/open.202500469","article-title":"Comprehensive insights into natural bioactive compounds: From chemical diversity and mechanisms to biotechnological innovations and applications","volume":"15","author":"Ali","year":"2026","journal-title":"ChemistryOpen"},{"key":"ref_10","doi-asserted-by":"crossref","unstructured":"Skenderidou, I., Leontopoulos, S., and Skenderidis, P. (2025). Functional food ingredients enhancing immune health: A systematic review. Int. J. Mol. Sci., 26.","DOI":"10.3390\/ijms26178408"},{"key":"ref_11","doi-asserted-by":"crossref","unstructured":"\u010ci\u017eauskait\u0117, U., Jakubaityt\u0117, G., \u017ditkevi\u010dius, V., and Kasparavi\u010dien\u0117, G. (2019). Natural ingredients-based gummy bear composition designed according to texture analysis and sensory evaluation in vivo. Molecules, 24.","DOI":"10.3390\/molecules24071442"},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"e31581","DOI":"10.1016\/j.heliyon.2024.e31581","article-title":"Formulation of functional gummy candies containing natural antioxidants and stevia","volume":"10","author":"Roudbari","year":"2024","journal-title":"Heliyon"},{"key":"ref_13","first-page":"21","article-title":"Gummy jellies: Properties and advancements","volume":"12","author":"Tiwari","year":"2024","journal-title":"Int. J. Plant Biotechnol."},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Tarahi, M., Mohamadzade Fakhr-davood, M., Ghaedrahmati, S., Roshanak, S., and Shahidi, F. (2023). Physicochemical and sensory properties of vegan gummy candies enriched with high-fiber jaban watermelon exocarp powder. Foods, 12.","DOI":"10.3390\/foods12071478"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"1301","DOI":"10.12991\/jrespharm.1712386","article-title":"Gummies and gel tablets: New approaches to oral drug delivery","volume":"29","author":"Asan","year":"2025","journal-title":"J. Res. Pharm."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"111757","DOI":"10.1016\/j.foodhyd.2025.111757","article-title":"Rheology and structure of gelatin-free jelly candies prepared with dry-fractionated pea and corn starches","volume":"170","author":"Latrofa","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_17","doi-asserted-by":"crossref","first-page":"1562","DOI":"10.47836\/ifrj.30.6.18","article-title":"Sucrose reduction and addition of agave syrup and inulin in gummies with strawberry and blackberry pulp: Impact on physicochemical, antioxidant, and sensory characteristics","volume":"30","year":"2023","journal-title":"Int. Food Res. J."},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"e70361","DOI":"10.1111\/1541-4337.70361","article-title":"From sea to sweet: Seaweed\u2019s role in nutritious and sustainable confectionery","volume":"25","author":"Mohammadi","year":"2026","journal-title":"Compr. Rev. Food Sci. Food Saf."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Talar-\u015apionek, A., Juszczuk-Kubiak, E., and Roszko, M. (2026). Cannabidiol in dietary supplements: Characteristics, routes of administration, bioavailability, and research challenges. Molecules, 31.","DOI":"10.3390\/molecules31132385"},{"key":"ref_20","doi-asserted-by":"crossref","first-page":"103522","DOI":"10.1016\/j.cis.2025.103522","article-title":"Gum arabic-protein coacervation: Recent advances for improved functionality and food applications","volume":"342","author":"Khubber","year":"2025","journal-title":"Adv. Colloid Interface Sci."},{"key":"ref_21","doi-asserted-by":"crossref","unstructured":"Tama, A., and Kara\u015b, M. (2025). The health-promoting potential of fruit pomace and its application in the confectionery industry. Appl. Sci., 15.","DOI":"10.3390\/app15105790"},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"2036","DOI":"10.1007\/s13197-024-05997-z","article-title":"Review of history and mechanisms of action of lactulose (4-O-\u03b2-D-galactopyranosyl-\u03b2-D-fructofuranose): Present and future applications in food","volume":"61","year":"2024","journal-title":"J. Food Sci. Technol."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"114420","DOI":"10.1016\/j.foodres.2024.114420","article-title":"Microencapsulation of vitamins: A review and meta-analysis of coating materials, release and food fortification","volume":"187","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"94","DOI":"10.33545\/26647168.2025.v7.i1b.100","article-title":"A comprehensive review on medicinal gummies for gastrointestinal relief","volume":"7","author":"Gawande","year":"2025","journal-title":"Int. J. Pharmacogn. Pharm. Res."},{"key":"ref_25","doi-asserted-by":"crossref","first-page":"e12800","DOI":"10.1111\/jtxs.12800","article-title":"Effects of gelatin concentration, adding temperature and mixing rate on texture and quality characteristics of model gels","volume":"55","author":"Dalabasmaz","year":"2024","journal-title":"J. Texture Stud."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"e2019177","DOI":"10.1590\/1981-6723.17719","article-title":"Impact of processing conditions and gelling agent on physical and sensorial properties of pecan oil-dulce de leche gummy candies","volume":"23","author":"Ranalli","year":"2020","journal-title":"Braz. J. Food Technol."},{"key":"ref_27","doi-asserted-by":"crossref","first-page":"240","DOI":"10.1016\/j.matpr.2020.12.922","article-title":"A review of gelatin: Properties, sources, process, applications, and commercialisation","volume":"42","author":"Alipal","year":"2021","journal-title":"Mater. Today Proc."},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"601","DOI":"10.1016\/j.ijbiomac.2022.07.168","article-title":"Preparation, properties, and applications of gelatin-based hydrogels (GHs) in the environmental, technological, and biomedical sectors","volume":"218","author":"Mushtaq","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"127865","DOI":"10.1016\/j.matlet.2020.127865","article-title":"Characterization of gelatin hydrogels derived from different animal sources","volume":"272","author":"Michelini","year":"2020","journal-title":"Mater. Lett."},{"key":"ref_30","doi-asserted-by":"crossref","unstructured":"Noor, N.Q.I.M., Razali, R.S., Ismail, N.K., Ramli, R.A., Razali, U.H.M., Bahauddin, A.R., Zaharudin, N., Rozzamri, A., Bakar, J., and Shaarani, S.M. (2021). Application of green technology in gelatin extraction: A review. Processes, 9.","DOI":"10.3390\/pr9122227"},{"key":"ref_31","doi-asserted-by":"crossref","first-page":"30605","DOI":"10.1039\/D5RA03325J","article-title":"Gelatin-based materials: Fabrication, properties and applications in the food packaging system","volume":"15","author":"Xu","year":"2025","journal-title":"RSC Adv."},{"key":"ref_32","doi-asserted-by":"crossref","first-page":"112593","DOI":"10.1016\/j.foodhyd.2026.112593","article-title":"Development of functionalized gelatin: Recent advances, challenges and prospects","volume":"178","author":"Tang","year":"2026","journal-title":"Food Hydrocoll."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"385","DOI":"10.1016\/j.ijbiomac.2022.04.002","article-title":"Development of a novel rheological method for determining melting properties of gelatin-based gummies","volume":"209","author":"Atik","year":"2022","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_34","doi-asserted-by":"crossref","unstructured":"Derkach, S.R., Voron\u2019ko, N.G., Kuchina, Y.A., Kolotova, D.S., Grokhovsky, V.A., Nikiforova, A.A., Sedov, I.A., Faizullin, D.A., and Zuev, Y.F. (2024). Rheological properties of fish and mammalian gelatin hydrogels as bases for potential practical formulations. Gels, 10.","DOI":"10.3390\/gels10080486"},{"key":"ref_35","doi-asserted-by":"crossref","first-page":"111130","DOI":"10.1016\/j.foodhyd.2025.111130","article-title":"Linear and nonlinear rheological properties of gelatin-chitosan hydrogels: Evaluation of crosslinker concentration and temperature effects","volume":"163","author":"Ata","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_36","doi-asserted-by":"crossref","first-page":"136632","DOI":"10.1016\/j.foodchem.2023.136632","article-title":"Comparative investigations of various modification methods on the gelling, rheological properties and mechanism of fish gelatin","volume":"426","author":"Wang","year":"2023","journal-title":"Food Chem."},{"key":"ref_37","doi-asserted-by":"crossref","first-page":"8408","DOI":"10.1007\/s11694-024-02809-y","article-title":"Influence of various corn syrup types on the quality and sensory properties of gelatin-based jelly confectionery","volume":"18","author":"Bulca","year":"2024","journal-title":"J. Food Meas. Charact."},{"key":"ref_38","doi-asserted-by":"crossref","unstructured":"Said, N.S., Olawuyi, I.F., and Lee, W.Y. (2023). Pectin hydrogels: Gel-forming behaviors, mechanisms, and food applications. Gels, 9.","DOI":"10.3390\/gels9090732"},{"key":"ref_39","doi-asserted-by":"crossref","unstructured":"Dumitrescu, I.A., Dinu-P\u00eervu, C.E., Ghica, M.V., Anu\u021ba, V., Prisada, R.M., and Popa, L. (2026). Pectin as a versatile biomaterial: Structure, green sourcing, and emerging applications in pharmaceutics and biomedicine. Int. J. Mol. Sci., 27.","DOI":"10.3390\/ijms27083518"},{"key":"ref_40","doi-asserted-by":"crossref","first-page":"143","DOI":"10.1002\/fob2.70008","article-title":"Improving the printability of watermelon rind using pectin: 3d printing optimization for the development of gummies","volume":"2","author":"Dhanaselvam","year":"2025","journal-title":"Food Biomacromol."},{"key":"ref_41","doi-asserted-by":"crossref","first-page":"331","DOI":"10.1111\/ijfs.12638","article-title":"Influences of red pitaya fruit puree and gelling agents on the physico-mechanical properties and quality changes of gummy confections","volume":"50","author":"Hani","year":"2015","journal-title":"Int. J. Food Sci. Technol."},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Gawkowska, D., Cybulska, J., and Zdunek, A. (2018). Structure-related gelling of pectins and linking with other natural compounds: A review. Polymers, 10.","DOI":"10.3390\/polym10070762"},{"key":"ref_43","doi-asserted-by":"crossref","unstructured":"Tarahi, M., Tahmouzi, S., Kianiani, M.R., Ezzati, S., Hedayati, S., and Niakousari, M. (2023). Current innovations in the development of functional gummy candies. Foods, 13.","DOI":"10.3390\/foods13010076"},{"key":"ref_44","first-page":"75","article-title":"Pectin extraction from Ambon banana (Musa paradisiaca Var. sapientum) peel and its application for gummy jelly","volume":"4","author":"Kurniawan","year":"2023","journal-title":"Indones. J. Appl. Res."},{"key":"ref_45","doi-asserted-by":"crossref","first-page":"1","DOI":"10.20961\/carakatani.v37i1.53798","article-title":"Physicochemical properties of jelly candy made with pectin from red dragon fruit peel in combination with carrageenan","volume":"37","author":"Soedirga","year":"2021","journal-title":"Caraka Tani J. Sustain. Agric."},{"key":"ref_46","doi-asserted-by":"crossref","first-page":"216","DOI":"10.1016\/j.ijbiomac.2018.10.110","article-title":"Environment-friendly green composites based on soluble soybean polysaccharide: A review","volume":"122","author":"Salarbashi","year":"2019","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_47","doi-asserted-by":"crossref","first-page":"73525","DOI":"10.1039\/C5RA12421B","article-title":"Review on the extraction, characterization and application of soybean polysaccharide","volume":"5","author":"Jia","year":"2015","journal-title":"RSC Adv."},{"key":"ref_48","doi-asserted-by":"crossref","first-page":"443","DOI":"10.1016\/j.foodhyd.2018.11.003","article-title":"Effect of soybean soluble polysaccharide on the pasting, gels, and rheological properties of kudzu and lotus starches","volume":"89","author":"Liu","year":"2019","journal-title":"Food Hydrocoll."},{"key":"ref_49","doi-asserted-by":"crossref","first-page":"100961","DOI":"10.1016\/j.ijgfs.2024.100961","article-title":"Physical properties, palatability, and mastication of breads with different compositions of soy protein isolate and soybean soluble polysaccharide","volume":"37","author":"Shimada","year":"2024","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_50","doi-asserted-by":"crossref","first-page":"513","DOI":"10.24263\/2304-974X-2020-9-3-4","article-title":"Improving the quality of soybean by-products by physical methods during its use in bakery technology","volume":"9","author":"Wang","year":"2020","journal-title":"Rev. Ukr. Food J."},{"key":"ref_51","doi-asserted-by":"crossref","first-page":"123048","DOI":"10.1016\/j.carbpol.2024.123048","article-title":"The formation and performance tuning mechanism of starch-based hydrogels","volume":"350","author":"Zhang","year":"2025","journal-title":"Carbohydr. Polym."},{"key":"ref_52","doi-asserted-by":"crossref","first-page":"70","DOI":"10.1016\/j.tifs.2021.05.017","article-title":"Starch-based biodegradable packaging materials: A review of their preparation, characterization and diverse applications in the food industry","volume":"114","author":"Cheng","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_53","doi-asserted-by":"crossref","unstructured":"Bertoft, E. (2017). Understanding starch structure: Recent progress. Agronomy, 7.","DOI":"10.3390\/agronomy7030056"},{"key":"ref_54","doi-asserted-by":"crossref","first-page":"19","DOI":"10.1007\/s10924-021-02180-9","article-title":"An overview on starch-based sustainable hydrogels: Potential applications and aspects","volume":"30","author":"Qamruzzaman","year":"2022","journal-title":"J. Polym. Environ."},{"key":"ref_55","doi-asserted-by":"crossref","unstructured":"Tarahi, M., Shahidi, F., and Hedayati, S. (2022). Physicochemical, pasting, and thermal properties of native corn starch\u2013mung bean protein isolate composites. Gels, 8.","DOI":"10.3390\/gels8110693"},{"key":"ref_56","doi-asserted-by":"crossref","first-page":"e16661","DOI":"10.1111\/jfpp.16661","article-title":"Gummy candies produced with acid-thinned cassava starch: Physical and sensory evaluation","volume":"46","author":"Pereira","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_57","doi-asserted-by":"crossref","unstructured":"Neder-Su\u00e1rez, D., Amaya-Guerra, C.A., Quintero-Ramos, A., P\u00e9rez-Carrillo, E., Alan\u00eds-Guzm\u00e1n, M.G.D.J., B\u00e1ez-Gonz\u00e1lez, J.G., Garc\u00eda-D\u00edaz, C.L., N\u00fa\u00f1ez-Gonz\u00e1lez, M.A., Lardiz\u00e1bal-Guti\u00e9rrez, D., and Jim\u00e9nez-Castro, J.A. (2016). Physicochemical changes and resistant-starch content of extruded cornstarch with and without storage at refrigerator temperatures. Molecules, 21.","DOI":"10.3390\/molecules21081064"},{"key":"ref_58","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1007\/s11947-026-04249-6","article-title":"Development and characterization of 3D-printable gummies and chewable gels as food models for versatile applications","volume":"19","author":"Rubio","year":"2026","journal-title":"Food Bioprocess Technol."},{"key":"ref_59","doi-asserted-by":"crossref","first-page":"102242","DOI":"10.1016\/j.bcab.2021.102242","article-title":"Beneficial effects of seaweeds and seaweed-derived bioactive compounds: Current evidence and future prospective","volume":"39","author":"Pradhan","year":"2022","journal-title":"Biocatal. Agric. Biotechnol."},{"key":"ref_60","doi-asserted-by":"crossref","first-page":"109177","DOI":"10.1016\/j.foodhyd.2023.109177","article-title":"Exploring alternative red seaweed species for the production of agar-based hydrogels for food applications","volume":"146","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_61","doi-asserted-by":"crossref","first-page":"125570","DOI":"10.1016\/j.ijpharm.2025.125570","article-title":"Alginate gels: Chemistry, gelation mechanisms, and therapeutic applications with a focus on GERD treatment","volume":"675","author":"Kapoor","year":"2025","journal-title":"Int. J. Pharm."},{"key":"ref_62","doi-asserted-by":"crossref","first-page":"1667","DOI":"10.1007\/s10924-025-03501-y","article-title":"Carrageenan modifications: Improving biomedical applications","volume":"33","author":"Kumar","year":"2025","journal-title":"J. Polym. Environ."},{"key":"ref_63","doi-asserted-by":"crossref","first-page":"4947","DOI":"10.1007\/s11947-025-03758-0","article-title":"Recent advances in edible seaweeds: Ingredients of functional food products, potential applications, and food safety challenges","volume":"18","author":"Ali","year":"2025","journal-title":"Food Bioprocess Technol."},{"key":"ref_64","doi-asserted-by":"crossref","first-page":"101","DOI":"10.1007\/s44187-024-00173-w","article-title":"Seaweed organic compounds source of hydrocolloids and sustainable food packaging: Properties, application, and future direction","volume":"4","author":"Ali","year":"2024","journal-title":"Discov. Food"},{"key":"ref_65","doi-asserted-by":"crossref","unstructured":"Jana, S., Jana, S., and Kennedy, J.F. (2026). Plant-based marine polysaccharides in food applications. Multifunctional Marine Polysaccharides: Drug Delivery, Biomedicine and Food Technology Applications, Springer Nature. [1st ed.].","DOI":"10.1007\/978-981-95-4126-3"},{"key":"ref_66","doi-asserted-by":"crossref","first-page":"608","DOI":"10.1016\/j.tifs.2021.01.052","article-title":"Chemistry, gelation, and enzymatic modification of seaweed food hydrocolloids","volume":"109","author":"Meyer","year":"2021","journal-title":"Trends Food Sci. Technol."},{"key":"ref_67","doi-asserted-by":"crossref","unstructured":"Vieira, E.F., Gomes, L.R., Grosso, C., and Delerue-Matos, C. (2025). Recent advances on seaweed-derived pigments for food application and current legal framework. Foods, 14.","DOI":"10.3390\/foods14183265"},{"key":"ref_68","doi-asserted-by":"crossref","unstructured":"Cotas, J., Leandro, A., Monteiro, P., Pacheco, D., Figueirinha, A., Gon\u00e7alves, A.M., da Silva, G.J., and Pereira, L. (2020). Seaweed phenolics: From extraction to applications. Mar. Drugs, 18.","DOI":"10.3390\/md18080384"},{"key":"ref_69","doi-asserted-by":"crossref","unstructured":"Sharma, A., Dubey, S., Singh, K., Mittal, R., Quille, P., and Rajauria, G. (2025). Innovative processing and industrial applications of seaweed. Phycology, 5.","DOI":"10.3390\/phycology5010010"},{"key":"ref_70","doi-asserted-by":"crossref","unstructured":"Pereira, L., and Valado, A. (2026). Marine algae hydrogels as emerging biomaterials for medicine. Gels, 12.","DOI":"10.3390\/gels12030228"},{"key":"ref_71","doi-asserted-by":"crossref","first-page":"107045","DOI":"10.1016\/j.jff.2025.107045","article-title":"Seaweed-derived polysaccharides: Multifunctional biomaterials for gut health and wound healing applications","volume":"134","author":"Sigamani","year":"2025","journal-title":"J. Funct. Foods"},{"key":"ref_72","doi-asserted-by":"crossref","first-page":"6572","DOI":"10.1039\/D5BM00676G","article-title":"Fucoidan based hydrogel biomaterials for tissue engineering","volume":"13","author":"Prova","year":"2025","journal-title":"Biomater. Sci."},{"key":"ref_73","doi-asserted-by":"crossref","first-page":"123649","DOI":"10.1016\/j.biomaterials.2025.123649","article-title":"Injectable and self-healing fucoidan hydrogel: A natural anti-inflammatory biomaterial","volume":"326","author":"Afrin","year":"2025","journal-title":"Biomaterials"},{"key":"ref_74","doi-asserted-by":"crossref","first-page":"514","DOI":"10.1016\/j.ijbiomac.2021.09.111","article-title":"Fucoidan hydrogels induced by \u03ba-carrageenan: Rheological, thermal and structural characterization","volume":"191","author":"Wang","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_75","doi-asserted-by":"crossref","first-page":"3211","DOI":"10.1021\/am404912c","article-title":"Biofunctionalization of ulvan scaffolds for bone tissue engineering","volume":"6","author":"Dash","year":"2014","journal-title":"ACS Appl. Mater. Interfaces"},{"key":"ref_76","doi-asserted-by":"crossref","first-page":"435","DOI":"10.1016\/j.ijbiomac.2021.04.156","article-title":"Novel chitosan-ulvan hydrogel reinforcement by cellulose nanocrystals with epidermal growth factor for enhanced wound healing: In vitro and in vivo analysis","volume":"183","author":"Mariia","year":"2021","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_77","first-page":"100963","article-title":"Development and biocompatibility assessment of alginate\u2013ulvan hydrogels for potential medical use","volume":"11","author":"Hwang","year":"2025","journal-title":"Carbohydr. Polym. Technol. Appl."},{"key":"ref_78","first-page":"101129","article-title":"Gum arabic as a functional biopolymer: From fundamental properties to emerging encapsulation of nutraceuticals and bioactive compounds","volume":"14","author":"Nejatian","year":"2026","journal-title":"Carbohydr. Polym. Technol. Appl."},{"key":"ref_79","doi-asserted-by":"crossref","first-page":"117556","DOI":"10.1016\/j.indcrop.2023.117556","article-title":"Advances in microencapsulation techniques using arabic gum: A comprehensive review","volume":"205","author":"Ayyash","year":"2023","journal-title":"Ind. Crops Prod."},{"key":"ref_80","first-page":"23","article-title":"A review on ethnobotanical, pharmacological, and conventional uses of gum arabic","volume":"11","author":"Ahmed","year":"2024","journal-title":"Int. Arch. Integr. Med."},{"key":"ref_81","doi-asserted-by":"crossref","first-page":"187","DOI":"10.54085\/ap.2025.14.1.18","article-title":"Guar gum: A comprehensive review of its potential applications in pharmaceuticals, biomedicine, and the food industry","volume":"14","author":"Sundharaiya","year":"2025","journal-title":"Ann. Phytomed."},{"key":"ref_82","doi-asserted-by":"crossref","first-page":"37","DOI":"10.1002\/fob2.70043","article-title":"Textural characterization of agar\u2013agar and guar gum-based hydrocolloids in vegan gummies: Effects of acid and sugar","volume":"3","author":"Rawat","year":"2026","journal-title":"Food Biomacromol."},{"key":"ref_83","doi-asserted-by":"crossref","first-page":"123352","DOI":"10.1016\/j.ijbiomac.2023.123352","article-title":"Locust bean gum provides excellent mechanical and release attributes to soy protein-based natural hydrogels","volume":"231","author":"Altun","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_84","doi-asserted-by":"crossref","first-page":"179","DOI":"10.1038\/s41538-025-00550-4","article-title":"Locust bean gum improved the gelling properties of fish gelatin in acidic environments and its application in acid gel gummies","volume":"9","author":"Wu","year":"2025","journal-title":"npj Sci. Food"},{"key":"ref_85","doi-asserted-by":"crossref","first-page":"1945","DOI":"10.1021\/acsfoodscitech.1c00271","article-title":"Emulsion-filled pectin gels for vehiculation of vitamins D3 and B12: From structuring to the development of enriched vegan gummy candies","volume":"1","author":"Ghiraldi","year":"2021","journal-title":"ACS Food Sci. Technol."},{"key":"ref_86","doi-asserted-by":"crossref","first-page":"376","DOI":"10.1007\/s11694-025-03712-w","article-title":"Nondestructive small deformation texture profile analysis for characterizing gelatin\u2013maltose composite gel gummy model samples: A structural and mechanical property analysis","volume":"20","author":"Yu","year":"2026","journal-title":"J. Food Meas. Charact."},{"key":"ref_87","doi-asserted-by":"crossref","first-page":"101648","DOI":"10.1016\/j.fochx.2024.101648","article-title":"A novel fucoxanthin enriched seaweed gummy: Physicochemical qualities and protective effect on uvb-induced retinal m\u00fcller cells","volume":"23","author":"Liu","year":"2024","journal-title":"Food Chem. X"},{"key":"ref_88","doi-asserted-by":"crossref","first-page":"2204","DOI":"10.1007\/s13197-023-05747-7","article-title":"Sensory characterization, acceptance, and stability studies on low calories fruit jelly candies","volume":"60","author":"Rivero","year":"2023","journal-title":"J. Food Sci. Technol."},{"key":"ref_89","first-page":"469","article-title":"Effects of gelling agents and sugar substitutes on the quality characteristics of carrot jelly","volume":"28","author":"Park","year":"2021","journal-title":"Food Sci. Preserv."},{"key":"ref_90","doi-asserted-by":"crossref","first-page":"3355","DOI":"10.1007\/s13197-020-04368-8","article-title":"Red beet extract usage in gelatin\/gellan based gummy candy formulation introducing salix aegyptiaca distillate as a flavouring agent","volume":"57","author":"Moghaddas","year":"2020","journal-title":"J. Food Sci. Technol."},{"key":"ref_91","doi-asserted-by":"crossref","first-page":"611","DOI":"10.1016\/j.foodhyd.2003.10.004","article-title":"Influence of sweeteners on the viscoelasticity of hydrocolloids gelled systems","volume":"18","author":"Bayarri","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_92","doi-asserted-by":"crossref","first-page":"459","DOI":"10.1111\/j.1745-4603.2010.00236.x","article-title":"Characteristics of gellan gum based food gels","volume":"41","author":"Saha","year":"2010","journal-title":"J. Texture Stud."},{"key":"ref_93","doi-asserted-by":"crossref","unstructured":"Ma, X., Nan, F., Liang, H., Shu, P., Fan, X., Song, X., Hou, Y., and Zhang, D. (2022). Excessive intake of sugar: An accomplice of inflammation. Front. Immunol., 13.","DOI":"10.3389\/fimmu.2022.988481"},{"key":"ref_94","doi-asserted-by":"crossref","unstructured":"Gillespie, K.M., Kemps, E., White, M.J., and Bartlett, S.E. (2023). The impact of free sugar on human health\u2014A narrative review. Nutrients, 15.","DOI":"10.3390\/nu15040889"},{"key":"ref_95","doi-asserted-by":"crossref","first-page":"e70338","DOI":"10.1002\/brb3.70338","article-title":"Sugar addiction: Neural mechanisms and health implications","volume":"15","author":"Qin","year":"2025","journal-title":"Brain Behav."},{"key":"ref_96","doi-asserted-by":"crossref","first-page":"100881","DOI":"10.1016\/j.ijgfs.2024.100881","article-title":"Development of gummy candy with polydextrose, isomalto-oligosaccharides, fructo-oligosaccharides, and xylitol as sugar replacers","volume":"35","author":"Maringka","year":"2024","journal-title":"Int. J. Gastron. Food Sci."},{"key":"ref_97","doi-asserted-by":"crossref","first-page":"2034","DOI":"10.1080\/10408398.2019.1625859","article-title":"A review of polyols\u2013biotechnological production, food applications, regulation, labeling and health effects","volume":"60","author":"Rice","year":"2020","journal-title":"Crit. Rev. Food Sci. Nutr."},{"key":"ref_98","doi-asserted-by":"crossref","unstructured":"Le, H., Wang, X., Wei, Y., Zhao, Y., Zhang, J., and Zhang, L. (2022). Making polyol gummies by 3D printing: Effect of polyols on 3D printing characteristics. Foods, 11.","DOI":"10.3390\/foods11060874"},{"key":"ref_99","first-page":"231","article-title":"Sugar alcohol: A comparison of xylitol and sorbitol in food application","volume":"1","author":"Asasta","year":"2024","journal-title":"J. Glob. Ilm."},{"key":"ref_100","doi-asserted-by":"crossref","first-page":"101011","DOI":"10.1016\/j.afres.2025.101011","article-title":"Xylitol substitution in the development of reduced-sugar gummy jelly mixed with Gymnema inodorum (Lour.) Decne leaf powder","volume":"5","author":"Sasiluksananukul","year":"2025","journal-title":"Appl. Food Res."},{"key":"ref_101","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1016\/j.jcis.2020.09.113","article-title":"Linking polymer hydrophobicity and molecular interactions to rheology and tribology in phospholipid-containing complex gels","volume":"584","author":"Farias","year":"2021","journal-title":"J. Colloid Interface Sci."},{"key":"ref_102","doi-asserted-by":"crossref","unstructured":"Gao, Y., Liu, R., and Liang, H. (2024). Food hydrocolloids: Structure, properties, and applications. Foods, 13.","DOI":"10.3390\/foods13071077"},{"key":"ref_103","doi-asserted-by":"crossref","first-page":"106549","DOI":"10.1016\/j.foodhyd.2020.106549","article-title":"Effects of hydrocolloids, acids and nutrients on gelatin network in gummies","volume":"113","author":"Ge","year":"2021","journal-title":"Food Hydrocoll."},{"key":"ref_104","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1146\/annurev-food-072023-034318","article-title":"Fabrication, functional properties, and potential applications of mixed gellan\u2013polysaccharide systems: A review","volume":"15","author":"Yan","year":"2024","journal-title":"Annu. Rev. Food Sci. Technol."},{"key":"ref_105","doi-asserted-by":"crossref","first-page":"979","DOI":"10.1039\/D5FB00172B","article-title":"Applications of soft matter physics in food science: From molecular interactions to macro-scale food structures","volume":"3","author":"Pawde","year":"2025","journal-title":"Sustain. Food Technol."},{"key":"ref_106","doi-asserted-by":"crossref","first-page":"110006","DOI":"10.1016\/j.foodhyd.2024.110006","article-title":"Phase separation and gelation of gelatin-glucose syrup mixtures and gummy confections: Effects of moisture content, sugars, citric acid, and citrates","volume":"153","author":"Wang","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_107","doi-asserted-by":"crossref","unstructured":"Hartel, R.W., von Elbe, J.H., and Hofberger, R. (2018). Confectionery Science and Technology, Springer International Publishing. [1st ed.].","DOI":"10.1007\/978-3-319-61742-8"},{"key":"ref_108","doi-asserted-by":"crossref","first-page":"109378","DOI":"10.1016\/j.foodhyd.2023.109378","article-title":"Phase separation phenomena in gelatin-glucose syrup mixtures: Microstructures and gel characterization","volume":"148","author":"Wang","year":"2024","journal-title":"Food Hydrocoll."},{"key":"ref_109","doi-asserted-by":"crossref","first-page":"148719","DOI":"10.1016\/j.foodchem.2026.148719","article-title":"Influence of polyol cosolvents on the stability, texture, thermal properties and rheology of furcellaran-based composite gels","volume":"510","year":"2026","journal-title":"Food Chem."},{"key":"ref_110","doi-asserted-by":"crossref","first-page":"111111","DOI":"10.1016\/j.foodhyd.2025.111111","article-title":"\u03b2-Glucan-based microgel induced by erythritol via the formation of inter-helical hydrogen bonds as gelatin replacer in gummy candies","volume":"163","author":"Shi","year":"2025","journal-title":"Food Hydrocoll."},{"key":"ref_111","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1007\/s11130-025-01430-8","article-title":"Innovative vegan gummy candy based carob syrup (Ceratonia silique L.): Nutritional, technological, and sensory evaluation","volume":"80","author":"Rebai","year":"2025","journal-title":"Plant Foods Hum. Nutr."},{"key":"ref_112","doi-asserted-by":"crossref","unstructured":"Gan, D., Xu, M., Chen, L., Cui, S., Deng, C., Qiao, Q., Guan, R., and Zhong, F. (2022). Intake of sugar substitute gummy candies benefits the glycemic response in healthy adults: A prospective crossover clinical trial. Gels, 8.","DOI":"10.3390\/gels8100642"},{"key":"ref_113","doi-asserted-by":"crossref","first-page":"109531","DOI":"10.1016\/j.lwt.2020.109531","article-title":"Usage possibility of mannitol and soluble wheat fiber in low calorie gummy candies","volume":"128","author":"Gok","year":"2020","journal-title":"LWT-Lebensm. Wiss. Technol."},{"key":"ref_114","doi-asserted-by":"crossref","first-page":"7127635","DOI":"10.1155\/2024\/7127635","article-title":"Application of plant-based hydrocolloids on the textural profile of vegan gummies supplemented with turmeric and black pepper","volume":"2024","author":"Rawat","year":"2024","journal-title":"Int. J. Food Sci."},{"key":"ref_115","doi-asserted-by":"crossref","first-page":"3693","DOI":"10.1002\/jsfa.11716","article-title":"The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies","volume":"102","author":"Song","year":"2022","journal-title":"J. Sci. Food Agric."},{"key":"ref_116","doi-asserted-by":"crossref","first-page":"e16720","DOI":"10.1111\/jfpp.16720","article-title":"Stabilization of peppermint polyphenols within crystalline sucrose matrix: Fortification of gummy candy as a food model system","volume":"46","author":"Sarabandi","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_117","doi-asserted-by":"crossref","first-page":"142611","DOI":"10.1016\/j.foodchem.2024.142611","article-title":"Assessing quality and polyphenol in vitro bioaccessibility in healthy jelly gummies with microencapsulated and non-encapsulated pomegranate peel extract","volume":"470","author":"Gonzales","year":"2025","journal-title":"Food Chem."},{"key":"ref_118","doi-asserted-by":"crossref","unstructured":"Ot\u00e1lora, M.C., Wilches-Torres, A., and G\u00f3mez Casta\u00f1o, J.A. (2023). Microencapsulation of betaxanthin pigments from pitahaya (Hylocereus megalanthus) by-products: Characterization, food application, stability, and in vitro gastrointestinal digestion. Foods, 12.","DOI":"10.3390\/foods12142700"},{"key":"ref_119","doi-asserted-by":"crossref","first-page":"e70078","DOI":"10.1002\/star.70078","article-title":"Effect of Ultrasonication parameters on properties of kodo millet starch and development of gummies using the modified starches","volume":"77","author":"Adhikary","year":"2025","journal-title":"Starch"},{"key":"ref_120","doi-asserted-by":"crossref","first-page":"e70992","DOI":"10.1111\/1750-3841.70992","article-title":"Gummies as a novel approach to valorize rainbow trout wastes","volume":"91","author":"Alak","year":"2026","journal-title":"J. Food Sci."},{"key":"ref_121","doi-asserted-by":"crossref","first-page":"5798","DOI":"10.1021\/acsomega.5c09739","article-title":"Development of highly stable vitamin c gummies using innovative in situ soft sphere integrated (issi) liposomal technology: Characterization and in vitro release studies","volume":"11","author":"Amalraj","year":"2026","journal-title":"ACS Omega"},{"key":"ref_122","doi-asserted-by":"crossref","unstructured":"Vojvodi\u0107 Cebin, A., Buni\u0107, M., Mandura Jari\u0107, A., \u0160eremet, D., and Komes, D. (2024). Physicochemical and sensory stability evaluation of gummy candies fortified with mountain germander extract and prebiotics. Polymers, 16.","DOI":"10.3390\/polym16020259"},{"key":"ref_123","doi-asserted-by":"crossref","first-page":"174","DOI":"10.22271\/23957476.2026.v12.i1c.2081","article-title":"Functional confectionery products: Ingredient innovations, health outcomes, consumer perceptions, and future prospects","volume":"12","author":"Magarde","year":"2026","journal-title":"Int. J. Home Sci."},{"key":"ref_124","doi-asserted-by":"crossref","unstructured":"Ishchenko, S., and Z\u0142otek, U. (2025). Herbal and spice additives in functional confectionery products: A review. Molecules, 30.","DOI":"10.3390\/molecules30163449"},{"key":"ref_125","doi-asserted-by":"crossref","first-page":"551","DOI":"10.31989\/ffhd.v15i8.1746","article-title":"Novel functional confectionery: Incorporating blueberry extract for nutritional enhancement and quality improvement","volume":"15","author":"Dadayan","year":"2025","journal-title":"Funct. Foods Health Dis."},{"key":"ref_126","first-page":"02502024","article-title":"Enhancing functional foods with plant extracts: A study on gummy candies containing sungkai leaf extract","volume":"7","author":"Nurhasanah","year":"2025","journal-title":"Adv. Sustain. Sci. Eng. Technol."},{"key":"ref_127","doi-asserted-by":"crossref","unstructured":"Ganea, M., Georgiana Ioana, P.C., Ghitea, T.C., \u0218tefan, L., Groza, F., Frent, O.D., Nagy, C., Iova, C.S., Schwarz-Madar, A.F., and Ciavoi, G. (2025). Development and evaluation of gelatin-based gummy jellies enriched with oregano oil: Impact on functional properties and controlled release. Foods, 14.","DOI":"10.3390\/foods14030479"},{"key":"ref_128","doi-asserted-by":"crossref","first-page":"012053","DOI":"10.1088\/1742-6596\/1500\/1\/012053","article-title":"Characterization of red beetroot soft jelly candy with guava extract and gel colloid added","volume":"1500","author":"Meilianti","year":"2020","journal-title":"J. Phys. Conf. Ser."},{"key":"ref_129","doi-asserted-by":"crossref","first-page":"100599","DOI":"10.1016\/j.fufo.2025.100599","article-title":"Sustainable, functional food design: Characterizing and utilizing passion fruit by-product extract in anthocyanin-enriched delivery systems","volume":"11","author":"Sakulrang","year":"2025","journal-title":"Future Foods"},{"key":"ref_130","first-page":"9654","article-title":"The effect of different citric acid concentrations on physicochemical and antioxidant properties of red pitaya peel gummy candies","volume":"8","author":"Cheok","year":"2024","journal-title":"Trop. J. Nat. Prod. Res."},{"key":"ref_131","doi-asserted-by":"crossref","first-page":"118952","DOI":"10.1016\/j.lwt.2025.118952","article-title":"Alcohol-free wine based jelly candies enriched with grape pomace extracts with antioxidant and antidiabetic properties: Implications for sustainable development and health benefits","volume":"239","author":"Gumienna","year":"2026","journal-title":"LWT-Lebensm. Wiss. Technol."},{"key":"ref_132","doi-asserted-by":"crossref","first-page":"102285","DOI":"10.1016\/j.fochx.2025.102285","article-title":"Ultrasound-assisted recovery of blackcurrant press cake anthocyanins: Antioxidant and anti-inflammatory properties, bioaccessibility, and application in functional gummies","volume":"26","author":"Brennan","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_133","doi-asserted-by":"crossref","unstructured":"Trentin, J., Mussagy, C.U., Arantes, M.S.T., Pedro, A.C., Mafra, M.R., and Farias, F.O. (2024). Antioxidant ready-to-use grape pomace extracts recovered with natural eutectic mixtures for formulation of color-rich gummies. Foods, 13.","DOI":"10.3390\/foods13172840"},{"key":"ref_134","doi-asserted-by":"crossref","unstructured":"Spinei, M., and Oroian, M. (2023). Characterization of B\u0103beasc\u0103 neagr\u0103 grape pomace and incorporation into jelly candy: Evaluation of phytochemical, sensory, and textural properties. Foods, 13.","DOI":"10.3390\/foods13010098"},{"key":"ref_135","doi-asserted-by":"crossref","unstructured":"Ciurl\u0103, L., Enache, I.-M., Bu\u021berchi, I., Mihalache, G., Lip\u0219a, F.D., and Patra\u0219, A. (2024). A new approach to recover bioactive compounds from apple pomace: Healthy jelly candies. Foods, 14.","DOI":"10.3390\/foods14010039"},{"key":"ref_136","doi-asserted-by":"crossref","unstructured":"Aiello, F., Caputo, P., Oliviero Rossi, C., Restuccia, D., and Spizzirri, U.G. (2024). Formulation of antioxidant gummies based on gelatin enriched with citrus fruit peels extract. Foods, 13.","DOI":"10.3390\/foods13020320"},{"key":"ref_137","doi-asserted-by":"crossref","first-page":"3773","DOI":"10.1002\/jsfa.70469","article-title":"Upcycling orange by-product: Phenolic bioaccessibility and technological features of jelly candies enriched with hydroalcoholic and enzymatic extracts","volume":"106","author":"Lepaus","year":"2026","journal-title":"J. Sci. Food Agric."},{"key":"ref_138","doi-asserted-by":"crossref","unstructured":"Lucas-Gonz\u00e1lez, R., Albert-Bermejo, A., P\u00e9rez-\u00c1lvarez, J.\u00c1., Fern\u00e1ndez-L\u00f3pez, J., and Viuda-Martos, M. (2025). Fortified gummy candies containing orange peel extract: Polyphenol profile, bioaccessibility and antioxidant potential during in vitro gastrointestinal digestion. Appl. Sci., 15.","DOI":"10.3390\/app152111795"},{"key":"ref_139","doi-asserted-by":"crossref","first-page":"767","DOI":"10.1080\/15428052.2025.2552984","article-title":"Influence of different gelatin and honey contents on the physicochemical properties, sensory acceptance, and the potential use of coffee husk extract in healthy gummy jelly","volume":"24","author":"Jiamjariyatam","year":"2026","journal-title":"J. Culin. Sci. Technol."},{"key":"ref_140","doi-asserted-by":"crossref","first-page":"9519","DOI":"10.1007\/s11694-024-02898-9","article-title":"Sustainable Use of Coffee Roasting By-Products: Development of high value-added gummy candies","volume":"18","author":"Boninsegna","year":"2024","journal-title":"J. Food Meas. Charact."},{"key":"ref_141","doi-asserted-by":"crossref","first-page":"100130","DOI":"10.1016\/j.fhfh.2023.100130","article-title":"Valorization of surplus onion for the development and characterization of antioxidant-rich gummies","volume":"3","author":"Abinaya","year":"2023","journal-title":"Food Hydrocoll. Health"},{"key":"ref_142","doi-asserted-by":"crossref","first-page":"1905","DOI":"10.1007\/s13197-024-05967-5","article-title":"Upcycling Surinam Cherry and Spine Gourd Fruit Waste: Development of anthelmintic jelly candies using fruit extracts","volume":"61","author":"Rashmi","year":"2024","journal-title":"J. Food Sci. Technol."},{"key":"ref_143","doi-asserted-by":"crossref","unstructured":"Zlatanovi\u0107, S., Lali\u010di\u0107-Petronijevi\u0107, J., Pastor, F., Mici\u0107, D., Dodevska, M., Stevanovi\u0107, M., Karlovi\u0107, S., and Gorjanovi\u0107, S. (2025). Agro-residues and sucrose alternatives in confectionery transformation towards glucose spikes minimization. Foods, 14.","DOI":"10.3390\/foods14030491"},{"key":"ref_144","doi-asserted-by":"crossref","first-page":"103","DOI":"10.35219\/foodtechnology.2025.1.07","article-title":"A novel approach to craft jelly candies with quince and sea buckthorn: Quality and bioactive insights","volume":"49","author":"Covaliov","year":"2025","journal-title":"Ann. Univ. Dunarea Jos Galati Fascicle VI\u2014Food Technol."},{"key":"ref_145","doi-asserted-by":"crossref","first-page":"85","DOI":"10.1038\/s41538-024-00323-5","article-title":"Enhancing composition and functionality of jelly candies through apple and beetroot pomace flour addition","volume":"8","author":"Dodevska","year":"2024","journal-title":"npj Sci. Food"},{"key":"ref_146","doi-asserted-by":"crossref","unstructured":"Cede\u00f1o-Pinos, C., Mart\u00ednez-Tom\u00e9, M., Murcia, M.A., Jord\u00e1n, M.J., and Ba\u00f1\u00f3n, S. (2020). Assessment of rosemary (Rosmarinus officinalis L.) extract as antioxidant in jelly candies made with fructan fibres and stevia. Antioxidants, 9.","DOI":"10.3390\/antiox9121289"},{"key":"ref_147","doi-asserted-by":"crossref","first-page":"134547","DOI":"10.1016\/j.ijbiomac.2024.134547","article-title":"Application of purple basil leaf anthocyanins-loaded alginate-carrageenan emulgel beads in gelatin-based jelly candies","volume":"277","author":"Ozcan","year":"2024","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_148","first-page":"26","article-title":"Development and evaluation of free sugar jelly made withleafy vegetables as a functional food","volume":"15","author":"Amer","year":"2023","journal-title":"Carpathian J. Food Sci. Technol."},{"key":"ref_149","doi-asserted-by":"crossref","first-page":"804","DOI":"10.1080\/15428052.2022.2083039","article-title":"Application of bioactive compounds from lotus (Nelumbo nucifera) petals in gummy jelly products","volume":"22","author":"Puntawonnawin","year":"2024","journal-title":"J. Culin. Sci. Technol."},{"key":"ref_150","doi-asserted-by":"crossref","first-page":"02008","DOI":"10.1051\/bioconf\/202518902008","article-title":"Physicochemical and sensory characteristics of globe amaranth (Gomphrena globosa L.) gummy candy with addition of betel leaf extract (Piper betle L.)","volume":"189","author":"Anjani","year":"2025","journal-title":"BIO Web Conf."},{"key":"ref_151","first-page":"e2023019","article-title":"Development of gummy jelly incorporated with Lysiphyllum strychnifolium leaf extract and its antioxidant and \u03b1-glucosidase inhibitory activities","volume":"22","author":"Thilavech","year":"2023","journal-title":"Nat. Life Sci. Commun."},{"key":"ref_152","doi-asserted-by":"crossref","first-page":"542","DOI":"10.1016\/j.foodres.2018.12.010","article-title":"Release of anthocyanins from the hibiscus extract encapsulated by ionic gelation and application of microparticles in jelly candy","volume":"121","author":"Berling","year":"2019","journal-title":"Food Res. Int."},{"key":"ref_153","doi-asserted-by":"crossref","unstructured":"Mandura Jari\u0107, A., Haramustek, L., Ni\u017ei\u0107 Nodilo, L., Vrsaljko, D., Petrovi\u0107, P., Kuzmi\u0107, S., Jozinovi\u0107, A., Aladi\u0107, K., Joki\u0107, S., and \u0160eremet, D. (2024). A novel approach to serving plant-based confectionery\u2014The employment of spray drying in the production of carboxymethyl cellulose-based delivery systems enriched with Teucrium montanum L. extract. Foods, 13.","DOI":"10.3390\/foods13030372"},{"key":"ref_154","doi-asserted-by":"crossref","unstructured":"Bastardo, \u00c1., Jim\u00e9nez-Pulido, I.J., Ord\u00e1s, E., Rico, D., Aparicio, N., Arjona, J.M., and Mart\u00edn-Diana, A.B. (2025). Design of a nutraceutical gummy candy incorporating hydrolysed hemp (Cannabis sativa L.) as an antioxidant and antihypertensive ingredient. Bioengineering, 12.","DOI":"10.3390\/bioengineering12121298"},{"key":"ref_155","first-page":"252","article-title":"Antidepressant efficacy of nutraceutical gummies: Formulation of Withania somnifera and Valeriana officinalis evaluated in force swim test model","volume":"16","author":"Mann","year":"2025","journal-title":"Recent Adv. Food Nutr. Agric."},{"key":"ref_156","doi-asserted-by":"crossref","first-page":"103128","DOI":"10.1016\/j.fbio.2023.103128","article-title":"Acacia gum candy with limosi Lactobacillus reuteri and lemongrass essential oil: Effect of storage time on physicochemical characteristics and probiotic survival","volume":"56","author":"Pimentel","year":"2023","journal-title":"Food Biosci."},{"key":"ref_157","doi-asserted-by":"crossref","first-page":"101099","DOI":"10.1016\/j.afres.2025.101099","article-title":"Improving the nutritional profile of jelly candies","volume":"5","author":"Efraim","year":"2025","journal-title":"Appl. Food Res."},{"key":"ref_158","doi-asserted-by":"crossref","first-page":"841","DOI":"10.2174\/0115734013332977240912052834","article-title":"Formulation and characterization of pome-granate-beetroot gummies: A healthy confectionary approach","volume":"21","author":"Malik","year":"2025","journal-title":"Curr. Nutr. Food Sci."},{"key":"ref_159","doi-asserted-by":"crossref","unstructured":"Cano-Lamadrid, M., Cal\u00edn-S\u00e1nchez, \u00c1., Clemente-Villalba, J., Hern\u00e1ndez, F., Carbonell-Barrachina, \u00c1.A., Sendra, E., and Wojdy\u0142o, A. (2020). Quality parameters and consumer acceptance of jelly candies based on pomegranate juice \u201cMollar de Elche\u201d. Foods, 9.","DOI":"10.3390\/foods9040516"},{"key":"ref_160","doi-asserted-by":"crossref","first-page":"S1222","DOI":"10.1111\/1750-3841.13274","article-title":"Consumer acceptance of bars and gummies with unencapsulated and encapsulated resveratrol","volume":"81","author":"Koga","year":"2016","journal-title":"J. Food Sci."},{"key":"ref_161","doi-asserted-by":"crossref","first-page":"100179","DOI":"10.1016\/j.fufo.2022.100179","article-title":"Jelly candy enriched with brs violeta grape juice: Anthocyanin retention and sensory evaluation","volume":"6","author":"Rossi","year":"2022","journal-title":"Future Foods"},{"key":"ref_162","doi-asserted-by":"crossref","unstructured":"Lavefve, L., Brownmiller, C., Howard, L., Reeves, D., Adams, S.H., Chen, J.-R., Diaz, E.C., and Mauromoustakos, A. (2020). Changes in polyphenolics during storage of products prepared with freeze-dried wild blueberry powder. Foods, 9.","DOI":"10.3390\/foods9040466"},{"key":"ref_163","doi-asserted-by":"crossref","unstructured":"Casas-Forero, N., Trujillo-Mayol, I., Z\u00fa\u00f1iga, R.N., Petzold, G., and Orellana-Palma, P. (2022). Effects of cryoconcentrated blueberry juice as functional ingredient for preparation of commercial confectionary hydrogels. Gels, 8.","DOI":"10.3390\/gels8040217"},{"key":"ref_164","doi-asserted-by":"crossref","first-page":"110674","DOI":"10.1016\/j.lwt.2020.110674","article-title":"Effects of cryoconcentrate blueberry juice incorporation on gelatin gel: A rheological, textural and bioactive properties study","volume":"138","author":"Petzold","year":"2021","journal-title":"LWT-Lebensm. Wiss. Technol."},{"key":"ref_165","doi-asserted-by":"crossref","unstructured":"Casas-Forero, N., Orellana-Palma, P., and Petzold, G. (2020). Comparative study of the structural properties, color, bioactive compounds content and antioxidant capacity of aerated gelatin gels enriched with cryoconcentrated blueberry juice during storage. Polymers, 12.","DOI":"10.3390\/polym12122769"},{"key":"ref_166","doi-asserted-by":"crossref","first-page":"117443","DOI":"10.1016\/j.lwt.2025.117443","article-title":"Interactions of black carrot concentrate powder as a natural coloring agent with gelatine and sucrose in model gummy samples","volume":"218","author":"Atalar","year":"2025","journal-title":"LWT-Lebensm. Wiss. Technol."},{"key":"ref_167","doi-asserted-by":"crossref","unstructured":"Toker, O.S., Atalar, I., Kurt, A., Palabiyik, I., and Konar, N. (2025). Red beet extract powder, gelatin and sucrose interactions in gummy candies. Foods, 14.","DOI":"10.3390\/foods14173138"},{"key":"ref_168","doi-asserted-by":"crossref","first-page":"222","DOI":"10.1016\/j.lwt.2018.12.074","article-title":"Encapsulated betalains (Opuntia ficus-indica) as natural colorants. Case study: Gummy candies","volume":"103","author":"Perilla","year":"2019","journal-title":"LWT-Lebensm. Wiss. Technol."},{"key":"ref_169","doi-asserted-by":"crossref","unstructured":"Biltekin, S.\u0130., Demir, A.E., \u00d6zbek, H.N., and G\u00f6\u011f\u00fc\u015f, F. (2025). Food industry byproducts in confectionery: Functional jelly candy development from black carrot pomace and olive oil. Foods, 14.","DOI":"10.3390\/foods14203524"},{"key":"ref_170","doi-asserted-by":"crossref","first-page":"100262","DOI":"10.1016\/j.fhfh.2025.100262","article-title":"Reformulating gummy candies with carob flour: A nutritional strategy to enhance bioactive compounds and functional properties","volume":"9","author":"Barat","year":"2026","journal-title":"Food Hydrocoll. Health"},{"key":"ref_171","doi-asserted-by":"crossref","first-page":"1070","DOI":"10.1002\/jsfa.70230","article-title":"Peanut skin bioactive extract on pectin and gelatin candies: Is it a potential dietary antioxidant delivery system for health improvement?","volume":"106","author":"Pinheiro","year":"2026","journal-title":"J. Sci. Food Agric."},{"key":"ref_172","doi-asserted-by":"crossref","first-page":"2914282","DOI":"10.1155\/jfpp\/2914282","article-title":"Impact of ginger powder on the physicochemical, microbiological, and sensory properties of vegan gummy candy during storage","volume":"2025","author":"Nguyen","year":"2025","journal-title":"J. Food Process. Preserv."},{"key":"ref_173","doi-asserted-by":"crossref","first-page":"115128","DOI":"10.1016\/j.foodres.2024.115128","article-title":"Green recovery and application of berry anthocyanins in functional gummies: Stability study, plasma and cellular antioxidant and anti-inflammatory activity","volume":"196","author":"Mohammadi","year":"2024","journal-title":"Food Res. Int."},{"key":"ref_174","doi-asserted-by":"crossref","first-page":"100327","DOI":"10.1016\/j.foohum.2024.100327","article-title":"Profiling of bioactive compounds identified in functional gummies by metabolomics analysis using high-resolution accurate mass-spectrometry","volume":"3","author":"Singh","year":"2024","journal-title":"Food Humanit."},{"key":"ref_175","doi-asserted-by":"crossref","first-page":"e17261","DOI":"10.1111\/jfpp.17261","article-title":"Spirulina and a\u00e7ai as innovative in-gredients in the development of gummy candies","volume":"46","author":"Paternina","year":"2022","journal-title":"J. Food Process. Preserv."},{"key":"ref_176","doi-asserted-by":"crossref","first-page":"1950","DOI":"10.1021\/acsfoodscitech.4c00299","article-title":"Gummies enriched with carotenoids extracted from yellow coffee pulp (Caturra Var.) using microwave-assisted extraction","volume":"4","year":"2024","journal-title":"ACS Food Sci. Technol."},{"key":"ref_177","doi-asserted-by":"crossref","unstructured":"Enache, I.-M., Ciurl\u0103, L., Patra\u0219, A., Leonte, E., and C\u00e2rlescu, P.-M. (2025). Jelly Candies with apple pomace\u2014A circular economy solution for a food processing waste. Agriculture, 15.","DOI":"10.3390\/agriculture15060653"},{"key":"ref_178","doi-asserted-by":"crossref","first-page":"426","DOI":"10.47836\/ifrj.30.2.13","article-title":"Effect of sucrose replacer on physicochemical properties and sensory analysis of rose tea gummy jelly","volume":"30","author":"Bouphun","year":"2023","journal-title":"Int. Food Res. J."},{"key":"ref_179","doi-asserted-by":"crossref","first-page":"156","DOI":"10.1016\/j.foodchem.2018.02.114","article-title":"Improvement in the stability of betanin by liposomal nanocarriers: Its application in gummy candy as a food model","volume":"256","author":"Amjadi","year":"2018","journal-title":"Food Chem."},{"key":"ref_180","doi-asserted-by":"crossref","first-page":"136885","DOI":"10.1016\/j.foodchem.2023.136885","article-title":"Biological stabilization of natural pigment-phytochemical from poppy-pollen (Papaver bracteatum) extract: Functional food formulation","volume":"429","author":"Sarabandi","year":"2023","journal-title":"Food Chem."},{"key":"ref_181","doi-asserted-by":"crossref","unstructured":"Ligarda-Samanez, C.A., Choque-Quispe, D., Palomino-Rinc\u00f3n, H., Moscoso-Moscoso, E., Guzm\u00e1n Guti\u00e9rrez, R.J., and Banda Mozo, I. (2025). Microencapsulation of propolis by complex coacervation with chia mucilage and gelatin: Antioxidant stability and functional potential. Antioxidants, 14.","DOI":"10.3390\/antiox14070845"},{"key":"ref_182","doi-asserted-by":"crossref","unstructured":"Cede\u00f1o-Pinos, C., Marcucci, M.C., and Ba\u00f1\u00f3n, S. (2021). Contribution of green propolis to the antioxidant, physical, and sensory properties of fruity jelly candies made with sugars or fructans. Foods, 10.","DOI":"10.3390\/foods10112586"},{"key":"ref_183","doi-asserted-by":"crossref","unstructured":"Kaewpetch, K., Yolsuriyan, S., Disayathanoowat, T., Phokasem, P., Jannu, T., Renaldi, G., and Samakradhamrongthai, R.S. (2024). influence of gelatin and propolis extract on honey gummy jelly properties: Optimization Using D-Optimal mixture design. Gels, 10.","DOI":"10.3390\/gels10040282"},{"key":"ref_184","doi-asserted-by":"crossref","first-page":"1030","DOI":"10.1002\/jsfa.10107","article-title":"Development of healthy gummy jellies containing honey and propolis","volume":"100","author":"Rivero","year":"2020","journal-title":"J. Sci. Food Agric."},{"key":"ref_185","doi-asserted-by":"crossref","first-page":"2300162","DOI":"10.1002\/star.202300162","article-title":"Gelatin candies architected with active starch nanoparticles containing phenolic compounds from propolis extract","volume":"76","author":"Alves","year":"2024","journal-title":"Starch"},{"key":"ref_186","doi-asserted-by":"crossref","first-page":"100365","DOI":"10.1016\/j.fochx.2022.100365","article-title":"Influence of physicochemical properties on the production of alternative healthy gummy jelly from tilapia (Oreochromis niloticus) skin with added thai rice powder","volume":"15","author":"Osiriphun","year":"2022","journal-title":"Food Chem. X"},{"key":"ref_187","doi-asserted-by":"crossref","first-page":"1036","DOI":"10.47836\/ifrj.31.4.20","article-title":"Gelatine nanoparticles from sole fish and their usage for mediating selenium nanoparticles and producing functional candies","volume":"31","author":"Tayel","year":"2024","journal-title":"Int. Food Res. J."},{"key":"ref_188","doi-asserted-by":"crossref","first-page":"236","DOI":"10.21603\/2074-9414-2024-2-2503","article-title":"Gelatin jelly candy from mackerel skin (Scomberomorus commersonii)","volume":"54","author":"Agustiana","year":"2024","journal-title":"Food Process. Tech. Technol."},{"key":"ref_189","doi-asserted-by":"crossref","first-page":"100708","DOI":"10.1016\/j.foohum.2025.100708","article-title":"Development and stability of low-sugar, plant-based gummy candies prepared via an innovative ionotropic gelation technique","volume":"5","author":"Figueroa","year":"2025","journal-title":"Food Human."},{"key":"ref_190","doi-asserted-by":"crossref","first-page":"e70262","DOI":"10.1111\/1750-3841.70262","article-title":"Red beet process waste: A sustainable glucose syrup alternative for gummy confectionery","volume":"90","author":"ElObeid","year":"2025","journal-title":"J. Food Sci."},{"key":"ref_191","doi-asserted-by":"crossref","first-page":"144356","DOI":"10.1016\/j.foodchem.2025.144356","article-title":"High-pressure processing enhances konjac glucoman-nan\/zeaxanthin complex interactions: Implications for colorful plant-based gels","volume":"484","author":"Wang","year":"2025","journal-title":"Food Chem."},{"key":"ref_192","doi-asserted-by":"crossref","first-page":"127186","DOI":"10.1016\/j.ijbiomac.2023.127186","article-title":"Effect of peach gum polysaccharide on the rheological and 3D printing properties of gelatin-based functional gummy candy","volume":"253","author":"Zhou","year":"2023","journal-title":"Int. J. Biol. Macromol."},{"key":"ref_193","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1007\/s11095-024-03813-z","article-title":"Personalized medicine through semisolid-extrusion based 3D printing: Dual-drug loaded gummies for enhanced patient compliance","volume":"42","author":"Holkunde","year":"2025","journal-title":"Pharm. Res."},{"key":"ref_194","doi-asserted-by":"crossref","unstructured":"Petzold, G., P\u00e9rez-Berm\u00fadez, I., V\u00e1squez-Senador, M., and Orellana-Palma, P. (2026). Effect of freeze concentration on the process parameters, physicochemical properties, total bioactive compounds and antioxidant capacity of almond milk. Foods, 15.","DOI":"10.3390\/foods15173021"},{"key":"ref_195","doi-asserted-by":"crossref","first-page":"102464","DOI":"10.1016\/j.fochx.2025.102464","article-title":"Effects of different fruit freeze-dried powders on the 3D printing properties of peach gum-based gummy candy gels","volume":"27","author":"Liang","year":"2025","journal-title":"Food Chem. X"},{"key":"ref_196","doi-asserted-by":"crossref","first-page":"110","DOI":"10.31436\/jop.v6i1.430","article-title":"Textural optimisation of fish-gelatine stingless bee honey gummies by response surface methodology","volume":"6","author":"Muzafar","year":"2026","journal-title":"J. Pharm."},{"key":"ref_197","doi-asserted-by":"crossref","first-page":"134","DOI":"10.1007\/s11483-025-10029-0","article-title":"Architecting food gummies with hybrid carrageenans: Viscoelastic and structural properties","volume":"20","author":"Monteiro","year":"2025","journal-title":"Food Biophys."},{"key":"ref_198","doi-asserted-by":"crossref","first-page":"265","DOI":"10.26656\/fr.2017.5(5).731","article-title":"Development of probiotic gummy candy using the indigenous Lactobacillus plantarum dad-13 Strain: Evaluation of its gastrointestinal resistance and shelf life prediction","volume":"5","author":"Kamil","year":"2021","journal-title":"Food Res."},{"key":"ref_199","doi-asserted-by":"crossref","first-page":"118081","DOI":"10.1016\/j.lwt.2025.118081","article-title":"Effects of colloidal structure in lutein ester gummies on digestive properties and gut microbiota in vitro","volume":"228","author":"Zhu","year":"2025","journal-title":"LWT-Lebensm. Wiss. Technol."},{"key":"ref_200","doi-asserted-by":"crossref","first-page":"774","DOI":"10.1039\/D4FO03414G","article-title":"The influence of food matrices on the bioavailability of curcuminoids from a dried colloidal turmeric suspension: A randomized, crossover, clinical trial","volume":"16","author":"Ranzini","year":"2025","journal-title":"Food Funct."}],"container-title":["Gels"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2310-2861\/12\/9\/841\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2026,9,15]],"date-time":"2026-09-15T09:17:32Z","timestamp":1789463852000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2310-2861\/12\/9\/841"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2026,9,15]]},"references-count":200,"journal-issue":{"issue":"9","published-online":{"date-parts":[[2026,9]]}},"alternative-id":["gels12090841"],"URL":"https:\/\/doi.org\/10.3390\/gels12090841","relation":{},"ISSN":["2310-2861"],"issn-type":[{"value":"2310-2861","type":"electronic"}],"subject":[],"published":{"date-parts":[[2026,9,15]]}}}