SUGAR-FREE CAFFEINE GUMMIES ENRICHED WITH COLLAGEN AND PECTIN

Recently, the gummy product segment has been particularly popular. Research indicates that gummies can be an effective matrix for incorporating a variety of bioactive ingredients while maintaining attractive sensory characteristics. Caffeine, which is being widely analyzed for its potential health benefits and impact on exercise capacity, has attracted particular research interest in recent years, as has collagen, the main structural protein in the human body. The contemporary food market lacks products that combine caffeine and collagen, especially in gummy form, as available preparations typically focus on single functions. Therefore, combining both components in a single, low-sugar gel form still represents a niche market, which may indicate untapped potential for the development of this type of product.

The aim of this study was to develop and investigate the feasibility of using freeze-drying and coating as methods for preserving sugar-free gelatin-pectin gummies enriched with caffeine and collagen hydrolysate. The scope of the work included developing a recipe and preparing the gummies. Samples were freeze-dried and shellac-coated, and their water activity, mechanical properties, and color were then assessed.

Analysis of the results showed that freeze-drying reduced water activity, positively impacting the gummies' shelf life. The addition of pectin and the use of shellac coating influenced textural properties and limited color changes after freeze-drying. The developed gummies represent an innovative alternative to commercially available functional products, combining a sugar-free formulation with the addition of caffeine and collagen, and the use of modern technological processes.