Development of Antioxidant-Rich Gummies by Utilizing Pomegranate Juice and Water Chestnut Extract to Boost Immune System

Abstract

Consumption at high levels is attributed to health hazards. Pomegranate juice and water chestnut extract possess antioxidant and immune-enhancing properties, making them a healthy gummy alternative to conventional gummies. The aim of this study was the formulation of gummies with antioxidant-rich pomegranate juice and water chestnut extract to enhance their nutritional, sensory, functional properties, and to boost immune system. Pomegranate to water chestnut ratios 50:50, 70:30, and 60:40 along with the control were prepared in three formulations. Proximate, phytochemical, textural, and microbial characteristics were analyzed using standard methods. However, organoleptic properties and shelf-life of the product was also determined. A 9-point hedonic scale was used to evaluate the sensory parameters of the developed product. Proximate analysis showed Sample B (70:30) had the lowest percentage for moisture 18.5%, the highest percentage for protein, 1.3%, and the percentage for carbohydrates, 79.2% leading to a firmer texture. Phytochemical analysis showed Sample B as having the highest percentage total phenolic content with 5.8 mg GAE/g and flavonoid content of 4.1 mg QE/g which led to strong antioxidant activity with 70% inhibition and the lowest IC50 value at 6.2 mg/mL. Texture evaluation showed that Sample B had the highest rating for hardness at 3.5 N, chewiness at 0.8, and cohesiveness at 0.7 of textures, which meant better textural integrity. Microbiological assessment showed that Sample B was the lowest level of microbial activity at 1500 CFU/g after 8 weeks of storage and thus attributed to longer shelf life. The sensory analysis favored Sample B having the highest overall acceptability score of 9, attributed by its good balance of flavors, texture, and mouthfeel. These results establish a suitable sensory appeal, good antioxidant properties, and boosting of immune functionality through the 70:30 pomegranate-to-water chestnut formulation. The developed product can be suggested as a promising functional food product. Its future research lines may include natural sweeteners and clinical trials evaluating long-term health impacts.