Iron deficiency and associated anemia remain major public health concerns, requiring innovative food fortification systems with adequate technological and sensory performance. This study aimed to develop a multicomponent fortified gummy candy using heme iron from Cavia porcellus erythrocytes, non-heme iron from Feranin®, and elderberry juice, integrated through microencapsulation and stabilized by vacuum foam drying. Erythrocytes were isolated, dehydrated, and microencapsulated in a tara gum–maltodextrin matrix, yielding a powder with 1.49 mg Fe/g dry matter. The microencapsulates exhibited compact morphology, lower polydispersity, and negative ζ potential, indicating suitable surface stability. Three gummy formulations (F1–F3) were prepared with different proportions of encapsulated erythrocytes, non-heme iron, and elderberry juice. Iron content increased significantly from 0.21 to 0.89 mg Fe/g of gummy candy. The formulations showed variations in water activity (0.84–0.88), moisture (33.79–40.22%), pH (4.64–6.15), soluble solids (41.00–46.67 °Brix), phenolic compounds (0.80–1.14 mg GAE/g), flavonoids (0.13–0.27 mg QE/g), and antioxidant capacity (1.53–3.75 µmol TE/g). FTIR and SEM confirmed structural preservation and matrix integration. Sensory evaluation showed comparable overall acceptability among formulations, with F3 showing higher mean ranks for flavor and texture. Overall, vacuum foam drying was a feasible strategy for valorizing animal-derived by-products in fortified gelled confectionery.
Ligarda-Samanez et al. (Thu,) studied this question.
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