Optimization of collagen tripeptide gummy candy using kappa and iota carrageenan gelling agents

Abstract

People of different ages widely enjoy gummy candy, but it generally offers low nutritional value. To enhance the value of gummy candy, collagen tripeptide can be added as a skin-promoting ingredient. Gelatin can also be replaced with kappa- and iota-carrageenan, which are vegetarian-friendly and free from religious or ethical concerns. Since these carrageenans form gels with different properties, optimization is needed to achieve a texture similar to gelatin-based gummies. This study evaluated the effects of varying ratios of kappa- and iota-carrageenan on the physical and sensory properties of collagen tripeptide gummy candy, aiming to determine the optimal composition. Optimization was performed using the simplex lattice design (SLD) with Design Expert software (v13). Tests included pH, moisture content, texture, syneresis, organoleptic, and hedonic evaluations. The optimum formula was verified by a one-sample t-test in IBM SPSS (v25). Collagen tripeptide release and content were further measured using the Bicinchoninic Acid (BCA) Protein Assay. Results showed that carrageenan ratios significantly influenced the characteristics of gummy candy. The optimal formulation contained 0.632% kappa-carrageenan and 0.368% iota-carrageenan, producing favorable physical properties and high sensory acceptance. This formula contained 3.5% ± 0.0% collagen tripeptide, with 88.51% ± 0.82% released within 120 minutes, making it a promising base for the development of functional gummy candy.