Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and Polydextrose as Prebiotic Sugar Substitutes

TL;DR

This study creates a functional chamomile jelly using waste gelatin capsules and prebiotic substitutes, resulting in a nutritious, sustainable product.

Contribution

The novel use of gelatin capsule waste and prebiotic sugar substitutes to create a functional jelly with health benefits.

Findings

Replacing sugar with inulin or polydextrose increased gel strength and hardness compared to the control.

INU-50 jelly received the highest consumer acceptance score and maintained quality during storage.

INU-50 jelly promoted Lactobacillus plantarum growth and provided essential nutrients without cholesterol.

Abstract

Jelly is a popular confectionery, and research increasingly focuses on nutritionally enhanced formulations. In this study, gelatin capsule waste was valorized as a natural gelling base for chamomile jelly, providing an innovative approach to upcycling food-grade waste into functional products. The effects of replacing sugar with inulin (INU) or polydextrose (PDX) (25–100%) on chemical, physical, and sensory properties were investigated. Sugar replacement decreased carbohydrate content while increasing ash and fat, slightly increased turbidity, and reduced lightness (L*) and yellowness (b*). Gels with inulin and polydextrose exhibited higher gel strength (55.97–81.45 g) and hardness (9.77–10.20 N) than the control, whereas antioxidant activity remained largely unaffected. Among the formulations, 50% inulin (INU-50) received the highest consumer acceptance score (6.88 ± 1.05) and maintained stable quality during 21 days at 4 °C, with decreased free water content and increased gel strength. INU-50 jelly supplied essential nutrients, was cholesterol-free, and promoted Lactobacillus plantarum growth, supported by metabolomic analysis. Overall, this study demonstrates the potential of chamomile jelly with inulin substitution as a functional, health-promoting product and highlights a novel, sustainable approach to valorize gelatin capsule waste for modern health-conscious consumers.

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