{"id":6308,"date":"2026-04-02T07:06:56","date_gmt":"2026-04-02T07:06:56","guid":{"rendered":"https:\/\/www.ptfos.unios.hr\/novicjfst\/?p=6308"},"modified":"2026-04-02T08:04:14","modified_gmt":"2026-04-02T08:04:14","slug":"cjfst-2026-18-1-01","status":"publish","type":"post","link":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/2026\/04\/02\/cjfst-2026-18-1-01\/","title":{"rendered":"CJFST.2026.18.1.01"},"content":{"rendered":"

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Enhancing nutraceutical integrity in functional soft candies through anthocyanin-rich fruits and low-calorie sweetener blend interaction <\/strong><\/h1>\n

\"https:\/\/orcid.org\/0009-0009-5611-5417\"<\/strong>Aylin K\u0131rba\u015f Kesen\u00b9, \"https:\/\/orcid.org\/0000-0002-5524-7567\"Muhammed Ali Do\u011fan\u00b2, \"https:\/\/orcid.org\/0000-0001-7929-3827\"Ayg\u00fcl Can3<\/sup>, \"https:\/\/orcid.org\/0000-0003-1784-9134\"\u00c7i\u011fdem Uysal Pala2*<\/sup><\/strong><\/p>\n

1<\/sup><\/em>\u00c7anakkale Provincial Directorate of Youth Services and Sports, 17100 \u00c7anakkale, T\u00fcrkiye
\n<\/em>2<\/sup><\/em>\u00c7anakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17100 \u00c7anakkale, T\u00fcrkiye
\n<\/em>3<\/sup><\/em>Gaziantep Islam, Science and Technology University, Faculty of Architecture, Design and Fine Arts, Department of Gastronomy and Culinary Arts, 27000 Gaziantep, T\u00fcrkiye<\/em><\/p>\n\n\n\n\n\n\n\n\n\n\n
ARTICLE INFO<\/strong><\/td>\nABSTRACT<\/strong><\/td>\n<\/tr>\n
TYPE: <\/strong>Original scientific paper<\/em>
\nhttps:\/\/doi.org\/10.17508\/CJFST.2026.18.1.01<\/a>
\nPDF<\/strong><\/a><\/td>\n		\n

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 \u00b0C and 20 \u00b0C 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 (t\u00bd<\/sub>, 85.99 days for APE and 52.80 days for APS at 4 \u00b0C). At 20 \u00b0C, 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.<\/p>\n<\/td>\n<\/tr>\n

*<\/strong>CORRESPONDENCE
\n<\/strong>\u00c7i\u011fdem Uysal Pala
\ncigdemuysal@comu.edu.tr<\/td>\n<\/tr>\n
ARTICLE HISTORY
\n<\/strong>Received: June 2, 2025
\nAccepted: November 27, 2025<\/td>\n<\/tr>\n
CITATION
\n<\/strong>K\u0131rba\u015f Kesen A, Do\u011fan MA, Can A, Uysal Pala \u00c7. Enhancing nutraceutical integrity in functional soft candies through anthocyanin-rich fruits and low-calorie sweetener blend interaction. Croatian Journal of Food Science and Technology (2026) 18 (1) 1\u201517<\/td>\n<\/tr>\n
\"\"<\/a><\/strong>C<\/strong>OPYRIGHT: <\/strong>\u00a9 2026 by the author(s). This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY)<\/em><\/a>.<\/em><\/td>\n<\/tr>\n
KEYWORDS<\/strong><\/p>\n

functional confectionery; aronia; low-calorie sweetener; storage stability; anthocyanin; antioxidant properties<\/td>\n<\/tr>\n

KEY CONTRIBUTION<\/strong><\/p>\n

Aronia puree significantly increased anthocyanin and phenolic content, enhancing antioxidant activity. Sucrose-based soft candies exhibited higher anthocyanin content than low-calorie alternatives. At 20 \u00b0C, aronia-based low-calorie candies retained anthocyanins better than sucrose-based versions. Cold storage preserved anthocyanin content and antioxidant activity more effectively than storage at 20 \u00b0C.<\/p>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Enhancing nutraceutical integrity in functional soft candies through anthocyanin-rich fruits and low-calorie sweetener blend interaction Aylin K\u0131rba\u015f Kesen\u00b9, Muhammed Ali Do\u011fan\u00b2, Ayg\u00fcl Can3, \u00c7i\u011fdem Uysal Pala2* 1\u00c7anakkale Provincial Directorate of Youth Services and Sports, 17100 \u00c7anakkale, T\u00fcrkiye 2\u00c7anakkale Onsekiz Mart University, Faculty of Engineering, Department of Food Engineering, 17100 \u00c7anakkale, T\u00fcrkiye 3Gaziantep Islam, Science and … Op\u0161irnije<\/a><\/p>\n","protected":false},"author":6,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-6308","post","type-post","status-publish","format-standard","hentry","category-nekategorizirano"],"_links":{"self":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/6308","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/users\/6"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/comments?post=6308"}],"version-history":[{"count":12,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/6308\/revisions"}],"predecessor-version":[{"id":6329,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/posts\/6308\/revisions\/6329"}],"wp:attachment":[{"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/media?parent=6308"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/categories?post=6308"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ptfos.unios.hr\/novicjfst\/index.php\/wp-json\/wp\/v2\/tags?post=6308"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}