Effects of storage temperature and packaging method on the physical characteristics of gelatin-based chewable gummies made from moringa leaf extract

Abstract

Moringa oleifera leaf extract contains antioxidants and, therefore, has the potential to be designed and marketed as nutraceutical products like chewable gummies. While previous research suggests using 10% gelatin as the optimal formula, the favorable storage temperature and packaging remain unknown. This study aimed to optimize both factors using different conditions: stored at cool temperatures (8-15°C) or controlled room temperatures (15-30°C) in single-serve or bulk packaging in a squeezable bag. Also, the effects of their interactions on the product’s required physical characteristics (dispersion time, swelling ratio, and syneresis) were examined using a factorial randomized control trial to be later considered in the optimization. Chewable gummies showed a generally less accepted quality when kept at controlled room temperatures instead of cool ones, as indicated by a higher swelling ratio (1.17-1.37%) and higher syneresis (0.64-0.69%). Also, increased hardness and decreased chewiness and gumminess were observed in gummies stored at controlled room temperature for both packaging methods. From these results, it can be inferred that storage temperature significantly influences the physical characteristics of chewable gummies, while the packaging method and its interaction with storage temperature have less significant effects. Therefore, storage at cool temperatures (8-15°C) was recommended to maintain the physical quality.