{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,7,18]],"date-time":"2026-07-18T21:20:48Z","timestamp":1784409648757,"version":"3.55.0"},"reference-count":68,"publisher":"MDPI AG","issue":"7","license":[{"start":{"date-parts":[[2023,6,29]],"date-time":"2023-06-29T00:00:00Z","timestamp":1687996800000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"funder":[{"name":"Prince Faisal bin Fahad Awards for Sports Research"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Gels"],"abstract":"<jats:p>This study introduced a D-optimal design mixture to assess the physicochemical properties of a hydrocolloid-based functional food fortified with C. lentillifera. The combination incorporated vital jelly constituents, including extract (10\u201315%), sweeteners (20\u201329%), gelling agents (k-carrageenan and locust bean gum (LBG)), and preservatives (0\u20130.05%). The dependent variables were pH, Total Soluble Solid (TSS) value, and moisture content (MS). By employing the D-optimal design approach, a quadratic polynomial model was developed, demonstrating strong correlations with the experimental data with coefficient determinations (R2) of 0.9941, 0.9907, and 0.9989 for pH, TSS, and MS, respectively. Based on the D-optimal design, the study identified the optimum combination of significant factors with a desirability of 0.917, comprising 14.35% extract, 23.00% sucrose, 21.70% fructose, 26.00% k-carrageenan, 13.00% LBG, 1.95% CaCl2, and 0% methylparaben. The percentage of residual standard error (RSE) was less than 5%, indicating the reliability of the developed model. Furthermore, color analysis revealed significant differences among the jellies (p &lt; 0.05). HPLC analysis demonstrated that the total sugar content in the fortified jellies was 28% lower compared to commercial jelly. Meanwhile, the bitterness level according to e-tongue showed a reduction of up to 90.5% when compared to the extract. These findings provide a valuable benchmark for the development of functional food products, ensuring their quality, safety, and extended shelf-life.<\/jats:p>","DOI":"10.3390\/gels9070531","type":"journal-article","created":{"date-parts":[[2023,6,30]],"date-time":"2023-06-30T01:14:12Z","timestamp":1688087652000},"page":"531","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":10,"title":["Evaluation of Physicochemical Properties of a Hydrocolloid-Based Functional Food Fortified with Caulerpa lentillifera: A D-Optimal Design Approach"],"prefix":"10.3390","volume":"9","author":[{"given":"Nor Atikah Husna Ahmad","family":"Nasir","sequence":"first","affiliation":[{"name":"Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia"},{"name":"Faculty of Applied Sciences, Universiti Teknologi MARA, Cawangan Perlis, Kampus Arau, Arau 02600, Perlis, Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-2248-9401","authenticated-orcid":false,"given":"Mohd Hafis","family":"Yuswan","sequence":"additional","affiliation":[{"name":"Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5435-3771","authenticated-orcid":false,"given":"Nor Nadiah Abd Karim","family":"Shah","sequence":"additional","affiliation":[{"name":"Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia"},{"name":"Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-2380-8171","authenticated-orcid":false,"given":"Aswir","family":"Abd Rashed","sequence":"additional","affiliation":[{"name":"Nutrition Unit, Institute for Medical Research, National Institutes of Health, No. 1, Jalan, Setia Murni U13\/52, Seksyen U13 Setia Alam, Shah Alam 40170, Selangor, Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kazunori","family":"Kadota","sequence":"additional","affiliation":[{"name":"Department of Formulation Design and Pharmaceutical Technology, Faculty of Pharmacy, Osaka Medical and Pharmaceutical University, 4-20-1 Nasahara, Takatsuki, Osaka 569-1094, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-3298-940X","authenticated-orcid":false,"given":"Yus Aniza","family":"Yusof","sequence":"additional","affiliation":[{"name":"Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Inforport, Serdang 43400, Selangor, Malaysia"},{"name":"Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"1968","published-online":{"date-parts":[[2023,6,29]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","unstructured":"Syakilla, N., George, R., Chye, F.Y., Pindi, W., Mantihal, S., Wahab, N.A., Fadzwi, F.M., Gu, P.H., and Matanjun, P. 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