Unconventional Ingredients in Gummy Reformulation: A Review of Nutritional, Functional, and Technological Implications

Gonzales-Quispe I.; Salvador-Reyes R.; Schmiele M.; Paucar-Menacho L.M. · Foods (2026) · DOI: 10.3390/foods15152615

Resumen

Conventional gummies are characterized by high sugar, sweetener, and additive content, which has increased the demand for healthier alternatives. In this context, the incorporation of unconventional ingredients has emerged as a promising strategy to improve nutritional profile and functional value. This review aimed to collect and analyze information on the nutritional, technological, and sensory properties of unconventional ingredients, such as fruits, vegetables, microalgae, natural sweeteners, coproducts, and other functional compounds, in gummy formulations. A literature search was conducted, from which 20 relevant studies were selected and analyzed. The results showed that fruit incorporation increased the content of fiber, vitamin, and antioxidant compounds, while vegetables improved the mineral composition and the presence of bioactive compounds. Similarly, agro-industrial coproducts were identified as valuable sources of functional compounds with potential for sustainable valorization. In addition, the alternative gelling agents exhibited favorable effects on the texture, gel-forming capacity, stability, and shelf life of the samples. Overall, these ingredients demonstrated nutritional, technological, sensory, and sustainability advantages. However, challenges related to industrial scalability and sensory evaluation remain.

Instituciones: Universidad Nacional del Santa