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Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes

Summary

Researchers developed a healthy jelly product using leftover gelatin capsules from the pharmaceutical industry combined with chamomile tea and prebiotic fibers (inulin or polydextrose) as sugar substitutes. The best formulation containing 50% inulin substitution received the highest consumer preference while providing nutritional benefits, being cholesterol-free, and promoting beneficial bacteria growth. This innovative approach transforms industrial waste into a functional food that combines taste, health benefits, and sustainability.

Background

Jellies are popular confectionery products with high sugar content linked to obesity and dental caries. Gelatin capsule waste represents an underutilized resource from the soft gel capsule industry with high protein content suitable for valorization into functional food products.

Objective

To develop functional chamomile jellies using gelatin capsule waste as a natural gelling base and investigate the effects of replacing sugar with inulin or polydextrose at varying levels (25-100%) on chemical, physical, sensory, and functional properties.

Results

INU-50 formulation achieved highest consumer acceptance (6.88 ± 1.05) and maintained stable quality during 21-day storage. Sugar replacement with inulin and polydextrose increased gel strength (55.97-81.45 g) and hardness (9.77-10.20 N) while antioxidant activity remained largely unaffected. INU-50 jelly promoted Lactobacillus plantarum growth and contained no cholesterol or fat, providing essential nutrients.

Conclusion

Chamomile jelly formulated with 50% inulin substitution demonstrates potential as a functional, health-promoting product with prebiotic benefits. This study highlights a novel, sustainable approach to valorizing gelatin capsule waste into functional foods that meet health-conscious consumer preferences while maintaining sensory quality and nutritional value.
  • Published in:Antioxidants (Basel),
  • Study Type:Experimental Study,
  • Source: PMC12649176, PMID: 41300536
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