Introduction: A delicious path to antioxidant-rich collagen jelly
New research from Korean scientists highlights a precise fruit–vegetable powder blend that keeps low-sugar collagen jelly flavorful and packed with antioxidants. By replacing sucrose with erythritol and adding carefully measured apple, carrot, and tomato powders, developers can create a “beauty snack” that supports skin health without compromising taste or texture. This study, published in Foods, offers a practical blueprint for manufacturers and health-conscious consumers alike.
The backdrop: Why low-sugar, protein-rich snacks matter
Many adults limit sugar to manage weight, skin health, or glucose control. Collagen is valued for skin hydration and elasticity, while everyday produce supplies polyphenols, flavonoids, carotenoids, and fiber that help counter oxidative stress from pollution and busy routines. The challenge is keeping color, mouthfeel, and flavor when sugars are reduced. Erythritol, a zero-glycemic polyol, lowers post-meal glucose and calories, but can alter texture and taste. The study investigates whether fruit–vegetable powders can bridge the gap between indulgence and health.
Study design: How the researchers tested the formula
Researchers prepared six collagen jelly formulations by adding hot-air-dried apple, carrot, and tomato powders in a 5:1:1 weight ratio at total powder levels of 0%, 2%, 4%, 6%, 8%, and 10%. The gel matrix combined konjac glucomannan, locust bean gum, and κ-carrageenan (1:0.8:0.2). Sweetness came from equal parts sucrose and erythritol (8.5 g each per 100 g), with citric acid and a touch of salt for flavor. The gel was heated to about 80 °C, set at 4 °C for 24 hours, and analyzed for composition, color, texture, and antioxidant capacity.
What was measured: color, texture, and antioxidant power
Color was quantified using Hunter L, a, and b values. Texture analysis (TPA) assessed hardness, adhesiveness, cohesiveness, springiness, gumminess, and chewiness. Antioxidants were tracked via Total Flavonoid Content (TFC), Total Polyphenol Content (TPC), and radical-scavenging capacity (DPPH and ABTS assays). A panel of 30 adults evaluated color, odor, taste, texture, and overall liking on a seven-point scale. Statistical analyses confirmed significant differences across formulations.
Key findings: color, texture, and nutrition rise with powder
As the powder level increased, color deepened. Lightness dropped from 34.83 to 23.60, while redness and yellowness rose, reflecting carotenoids and polyphenols in the mix. Moisture declined with more powder, and solids increased, keeping the jelly distinctly low-sugar (glucose-related sugar measured at 2.43 °Brix for 0% powder, up to 3.63 °Brix for 10%).
Texture showed a corresponding shift: hardness rose from 1.32 N to 3.39 N with 10% powder. Cohesiveness peaked around 4% and then declined with higher powder loads, suggesting an optimal range for a cohesive yet tender bite. Springiness increased up to 8%, with gumminess and chewiness peaking near that level before tapering. These trends point to an inflection around 8%, where firmness and mouthfeel align well with consumer expectations.
Phytochemical content and antioxidant activity also climbed with powder. TFC rose from 1.58 mg QE/100 g to 14.99 mg QE/100 g, while TPC grew from 12.72 mg GAE/100 g to 39.99 mg GAE/100 g. Antioxidant capacity (DPPH and ABTS) increased substantially, even at 8% powder, indicating meaningful health benefits without sacrificing flavor or texture.
Sensory outcomes: consumer preference peaks at around 8%
The 30-member sensory panel mirrored the instrumental data: overall liking was lowest at 2% powder and highest at 8%, with 8% leading in odor and taste scores. Texture measures did not differ dramatically, a reminder that perception of mouthfeel can be nuanced. The 8% formulation emerged as the sweet spot—deeper color, brighter fruit notes, stronger antioxidant readouts, and a satisfying balance of firmness and chewiness.
Implications for product development
The study demonstrates that an erythritol-sweetened collagen jelly can be both low-sugar and high in consumer appeal when a modest amount of fruit–vegetable powder is included. An 8% powder level appears to optimize color, texture, and antioxidant capacity (rising QEs, GAEs, and VCEs) without making the gel feel chalky or overly firm. While broader testing and stability analyses are warranted, these findings offer practical targets for health-forward snack developers seeking to deliver glucose-friendly, antioxidant-rich treats.
Bottom line
For those chasing beauty-friendly snacks that align with sugar-conscious diets, incorporating a carefully calibrated fruit–vegetable powder mix into low-sugar collagen jelly is a promising strategy. The evidence points to 8% powder as a practical target to maximize flavor, color, texture, and antioxidant benefits—paving the way for delightful, “guilt-free” collagen-based treats.
