Background: Beauty Snacks with a Healthful Twist
Many adults aim to cut sugar for weight management, skin health, or glucose control, yet crave indulgent treats. A growing niche is low-sugar “beauty snacks” that support skin hydration and elasticity without sacrificing flavor. Collagen is a popular base for such snacks due to its potential skin benefits, while colorful fruit and vegetable powders bring polyphenols, flavonoids, carotenoids, and fiber to the table. The challenge? Replacing sucrose with zero-sugar sweeteners like erythritol can alter color, texture, and mouthfeel. Researchers are narrowing this gap by identifying the ideal fruit-vegetable powder mix that preserves sensory appeal while boosting antioxidant content.
About the Study: Formulating for Flavor and Function
In a study published in Foods, Korean researchers explored six collagen jelly formulations enriched with hot-air-dried apple, carrot, and tomato powders in a 5:1:1 ratio (w/w). Powder levels ranged from 0% to 10% of total mass. The jelly used a composite gelling system of konjac glucomannan, locust bean gum, and κ-carrageenan (1:0.8:0.2, w/w/w). Sweetening combined equal parts sucrose and erythritol (8.5 g each per 100 g), with a touch of citric acid and salt for balance. The process involved heating to about 80°C, molding, and chilling to set the gel.
Researchers assessed: physicochemical properties (color, moisture, macronutrients, sugar content), texture (via Texture Profile Analysis), and antioxidant capacity (TFC, TPC, DPPH, ABTS). A 30-person adult panel evaluated color, odor, taste, texture, and overall liking on a seven-point scale. The study followed rigorous IRB protocols and employed SAS 9.4 for statistical analysis (p<0.05).
Key Findings: Color, Texture, and Antioxidants Intertwined
Color and appearance. Increasing fruit-vegetable powder darkened the jelly and shifted it toward a warmer hue. Lightness dropped from 34.83 (0%) to 23.60 (10%), while redness and yellowness rose—reflecting carotenoids and polyphenols. This deeper color aligns with consumer expectations for fruit-forward, visually appealing snacks.
Moisture and macronutrient balance. Moisture declined with more powder (about 50.9% to 39.7%), while crude protein, fat, ash, and carbohydrates rose slightly due to added solids. Sugar content remained low (degrees Brix 2.43 to 3.63), far below typical sucrose-sweetened jellies that hover around 21–23 °Brix. This is meaningful for individuals monitoring glucose while still enjoying a dessert-like treat.
Texture insights. Hardness increased with powder (1.32 N to 3.39 N). Adhesiveness stayed low except at higher powder levels (8–10%). Cohesiveness peaked at 4% before dipping at higher concentrations, indicating too much powder can weaken gel integrity. Springiness rose up to 8% and then declined slightly; gumminess and chewiness peaked around 8% and softened at 10%.
Antioxidant uplift. Phytochemicals climbed with powder: total flavonoids from 1.58 to 14.99 mg QE/100 g and total polyphenols from 12.72 to 39.99 mg GAE/100 g. Antioxidant activity mirrored this trend: DPPH values rose to 90.67 mg VCE/100 g and ABTS to 51.72 mg VCE/100 g at the 10% level. Even at 8%, the jelly showed substantial gains, underscoring the potential for healthier indulgence.
Sensory Outcomes: What Consumers Prefer
The panel’s feedback generally echoed the instrumental data. Overall liking was lowest at 2% powder (around 3.17/7) and highest at 8% (about 4.30/7). Odor and taste also trended higher at 8%. Texture scores did not differ dramatically, which is not unusual given panel size and variability, but the 8% formulation emerged as the most balanced in the eyes of tasters.
Importantly, 8% powder delivered the best combination of color depth, fruity aroma, stronger antioxidant readings, and a firmer yet pleasant bite. The results suggest that a carefully calibrated 8% fruit-vegetable powder can deliver a low-sugar collagen jelly that satisfies taste, texture, and wellness goals.
Practical Implications for Product Developers
For brands pursuing sugar-conscious beauty snacks, the findings offer a concrete target: 8% fruit-vegetable powder in an erythritol-sweetened collagen jelly can maximize sensory appeal while boosting antioxidants. An 8% level enhances color and flavor without compromising gel integrity or mouthfeel. When formulating more products, manufacturers should consider balancing powder levels to preserve cohesiveness and springiness, avoiding the brittleness that can accompany higher solid loads.
Conclusions: Healthier Treats With Real-World Potential
The study demonstrates that a low-sugar, collagen-based jelly can be both nutritious and delicious when enriched with fruit-vegetable powders. Specifically, 8% powder emerges as a sweet spot, producing rich color, desirable texture, and stronger antioxidant capacity (higher QEs, GAEs, and VCEs). While broader testing on microbial stability and diverse consumer panels is warranted, these insights offer actionable guidance for developers of glucose-friendly, antioxidant-rich snacks that align with modern wellness and beauty trends.
