Impact of sweeteners on physicochemical and functional properties of botanical herb jelly

Botanical herbs are rich in phytochemicals and bioactive compounds with potential applications in nutricosmetic and pharmaceutical products, while collagen is widely recognized as a functional ingredient in skincare. This study tested the hypothesis that sweetener type significantly influences the physicochemical, techno-functional, and phytochemical properties of botanical herb jelly fortified with collagen. Four formulations were prepared using sucrose (A), xylitol (B), palm sugar (C), and monk fruit extract (D). Sweetener type significantly affected pH, total soluble solids, syneresis, collagen-related functional activity, and reduced sugar content. Phytochemical levels varied across formulations, with total phenolics (12.87 ± 0.13–15.54 ± 1.07 mg GAE/g), flavonoids (2.29 ± 0.47–3.62 ± 0.44 mg QHE/g), and tannins (4.93 ± 0.16–5.73 ± 0.41 mg TAE/g). Palm sugar (C) exhibited the highest antioxidant activity, with 48.55 ± 1.98% inhibition in DPPH radical scavenging. This work is novel in demonstrating that sweetener choice plays a critical role in shaping the functional and phytochemical profiles of collagen-fortified botanical herb jellies, offering new insights for the development of health-oriented nutricosmetic confections.