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

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

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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 g5210t-p90 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 keychron m4 suggest the potential of C.

moschata puree and A.carambola juice as ingredients in functional jelly candies.