Original scientific paper
https://doi.org/10.17508/CJFST.2026.18.1.01
Enhancing nutraceutical integrity in functional soft candies through anthocyanin-rich fruits and low-calorie sweetener blend interaction
Aylin Kırbaş Kesen
; Çanakkale Provincial Directorate of Youth Services and Sports, 17100 Çanakkale, Türkiye
Muhammed Ali Doğan
; Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17100 Çanakkale, Türkiye
Aygül Can
; Gaziantep Islam, Science and Technology University, Faculty of Architecture, Design and Fine Arts, Department of Gastronomy and Culinary Arts, 27000 Gaziantep, Türkiye
Çiğdem Uysal Pala
orcid.org/0000-0003-1784-9134
; Çanakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17100 Çanakkale, Türkiye
*
* Corresponding author.
Abstract
This study developed nutraceutical soft candies enriched with anthocyanins from pomegranate and aronia, utilising both sucrose and a low-calorie sweetener system (erythritol and sucralose). The impact of fruit source, sweetener type, and storage temperature (4 °C and 20 °C for 90 days) on anthocyanin stability and antioxidant properties was investigated. Incorporation of aronia puree significantly increased total monomeric anthocyanin content (TMAC) to 74.01 mg C3G/100 g (sucrose-based, APS) and 67.88 mg C3G/100 g (low-calorie, APE), compared to pomegranate-only formulations (15.25 mg C3G/100 g and 11.49 mg C3G/100 g in PJS and PJE, respectively (p<0.05). This trend also applied to total phenolic content (TPC) and antioxidant properties. The choice of sweetener strongly influenced anthocyanin stability, with the low-calorie erythritol-sucralose blend providing significant protection. Kinetic analysis revealed longer half-lives (t½, 85.99 days for APE and 52.80 days for APS at 4 °C). At 20 °C, low-calorie APE retained significantly higher TMAC (p<0.05). Antioxidant retention was primarily temperature-dependent, but it was enhanced by the low-calorie sweetener, especially in aronia puree-based candies, while the total phenolic content (TPC) remained relatively stable. These findings demonstrate that aronia puree and low-calorie sweeteners can synergistically enhance the nutraceutical quality of these functional confectionery products during storage.
Keywords
functional confectionery; aronia; low-calorie sweetener; storage stability; anthocyanin; antioxidant properties
Hrčak ID:
348937
URI
Publication date:
30.6.2026.
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