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Functional and Metabolomic Analyses of Chamomile Jelly Derived from Gelatin Capsule Waste with Inulin and
Sasina Sanprasert1, Anurak Uchuwittayakul2, Pudthaya Kumnerdsiri1
1Department of Fishery Products, Faculty of Fisheries, Kasetsart University, Bangkok 10900, Thailand.
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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