Lactic-Acid-Fermented Chlorella vulgaris as a Novel Ingredient for Gummy Candies: Physicochemical, Textural, and Sensory Characteristics

There is increasing interest in plant-based ingredients that can contribute both visual appeal and distinctive sensory characteristics to food products. In this context, lactic-acid-fermented microalgae represent a promising alternative due to their natural pigmentation and potential to influence sensory and structural properties. This study investigated the use of lactic-acid–fermented Chlorella vulgaris as a novel ingredient in gummy candies, with the aim of evaluating its effects on color, texture, and overall eating quality within a familiar confectionery matrix. Fermented microalgal biomass was incorporated into a standard gelatin–sugar gummy formulation at levels of 3%, 6%, and 9% (w/w), and the resulting samples were characterized in terms of physicochemical properties, color (CIE L*a*b*), texture profile, and sensory attributes. The addition of fermented Chlorella slightly modified pH and density while maintaining a high soluble-solid content, thereby preserving the characteristic chewy structure of gummy candies. At 3% inclusion, samples exhibited a brighter appearance with a blue-green hue and increased chroma, whereas higher concentrations resulted in darker and more opaque gels with deeper green coloration. Texture analysis indicated that hardness and gumminess remained within acceptable ranges, while cohesiveness and resilience showed a gradual shift toward a more energy-absorbing gel structure as algae concentration increased. Sensory evaluation demonstrated that formulations containing 3% and 6% fermented Chlorella achieved overall acceptability comparable to the control, whereas the 9% formulation showed more pronounced color and flavor characteristics, accompanied by a moderate decrease in overall acceptability. Overall, these findings suggest that lactic-acid-fermented Chlorella vulgaris may be considered as a techno-functional ingredient in confectionery formulations, particularly in terms of color contribution and textural modulation. However, its potential applications in gastronomy or culinary design should be interpreted cautiously and require further validation using professional culinary evaluation and broader consumer studies.