Nutritional enhancement and storage stability of strawberry–aloe vera blended gummies

Strawberry (Fragaria × ananassa), a nutrient-dense fruit rich in antioxidants, phenolics, and vitamin C, was combined with Aloe vera (Aloe barbadensis Miller), renowned for its bioactive compounds and medicinal properties, to develop functional gummies with enhanced nutritional value. The objective of this research was to evaluate the effect of blending strawberry and Aloe vera pulp on the nutritional composition, bioactive compounds, and antioxidant activity of gummies during storage. Six formulations with varying strawberry-to-Aloe vera ratios (100:0 to 0:100) were prepared and analyzed for mineral content, phenolics, anthocyanins, ascorbic acid, and antioxidant capacity over a 90-day storage period. One of the major challenges encountered was maintaining the stability of heat- and light-sensitive bioactive compounds, particularly ascorbic acid and anthocyanins, during processing and storage. Additionally, achieving a balanced texture and flavor profile between the acidic strawberry and the bitter Aloe vera pulp required careful formulation adjustments.Results revealed that increasing Aloe vera concentration improved calcium and antioxidant levels, while higher strawberry proportions enhanced ascorbic acid and anthocyanin content. The optimal formulation (40% strawberry, 60% Aloe vera) retained superior nutritional properties, including calcium (37.60 mg/100 g), phosphorus (14.17 mg/100 g), ascorbic acid (27.07 mg/100 g), total phenols (53.39 mg GAE/100 g), and antioxidant activity (38.99%) after storage. This study contributes to the development of shelf-stable, value-added functional gummies that effectively integrate fruit and herbal components, offering a sustainable approach to post-harvest fruit utilization and promoting consumer health through naturally enriched confectionery products.