Utilization of Tamarind, Pineapple, and Chickpea Pulp as Sources of Bioactive Compounds in a Functional Confectionery: Nutritional Composition, Antioxidant Potential, and In Vitro Digestibility

Abstract

Confectionery products are typically rich in refined sugars and poor in nutrients. This study explored the incorporation of tamarind (Tamarindus indica), pineapple (Ananas comosus), and chickpea (Cicer arietinum) pulps as sources of bioactive compounds in functional soft candies. Two optimized formulations (33T/33G/33P and 66T/16G/16P) were developed based on consumer acceptability and texture profile rather than taste imitation, both formulations achieved good sensory acceptance (scores above 7 on a 9-point scale, p < 0.05), confirming their suitability for functional product development. Compared to conventional candies, the functional confections exhibited up to threefold higher protein and fiber contents (13.6% and 32%, respectively) and markedly enhanced antioxidant potential. The formulation enriched with tamarind (66T/16G/16P) showed the highest total phenolics (22.39 mg GAE/g) and antioxidant capacity (27.36 µM Trolox eq/g). Among the eight phenolic compounds identified by HPLC, catechin (2.72 ± 0.72 mg/g) and epicatechin (53.22 ± 2.68 mg/g) were the main preserved components. In vitro digestion indicated moderate protein bio-accessibility, likely influenced by protein–phenolic interactions. Overall, the results highlight the potential of integrating fruit and legume pulps into confectionery matrices to create nutrient-enriched, plant-based alternatives to traditional sweets.