Preparation and Characterization of Gummies Loaded with Melatonin and <i>Lycium barbarum</i> L.

SUN Wen; YAN Jianan; LAI Bin; WANG Ce; WU Haitao

doi:10.13386/j.issn1002-0306.2023020137

Volume 44 Issue 22

Nov. 2023

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Science and Technology of Food Industry > 2023 > 44(22): 201-209. > DOI: 10.13386/j.issn1002-0306.2023020137

SUN Wen, YAN Jianan, LAI Bin, et al. Preparation and Characterization of Gummies Loaded with Melatonin and Lycium barbarum L. DOI: 10.13386/j.issn1002-0306.2023020137

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SUN Wen, YAN Jianan, LAI Bin, et al. Preparation and Characterization of Gummies Loaded with Melatonin and Lycium barbarum L. DOI: 10.13386/j.issn1002-0306.2023020137

Citation:

SUN Wen, YAN Jianan, LAI Bin, et al. Preparation and Characterization of Gummies Loaded with Melatonin and Lycium barbarum L. DOI: 10.13386/j.issn1002-0306.2023020137

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Preparation and Characterization of Gummies Loaded with Melatonin and Lycium barbarum L.

National Engineering Research Center of Seafood, School of Food Science and Technology, Dalian Polytechnic University, Dalian 116034, China

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Received Date: February 14, 2023
Available Online: September 12, 2023

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Abstract

Abstract

In order to expand the application of melatonin in gel food, convenient gummies loaded with melatonin and Lycium barbarum L. were developed in this study. The comprehensive effects of gelatin dose, Lycium barbarum L. powder level and drying time on the properties of melatonin gummies were investigated by color difference analysis, texture analysis, low field NMR analysis and sensory evaluation. The results showed that the gummies containing with 0.4% Lycium barbarum L. powder, 18% gelatin, 5% carrageenan, 17.5% sorbitol, 17.5% erythritol and drying for 18 h were elastic and palatable with smooth surface. The gummies had moisture content less than 20% and melatonin retention rate of 92.0%~97.7%, and high sensory evaluation with potential practical application.
- melatonin,
- nanoparticles,
- Lycium barbarum L.,
- gel properties,
- gummy

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References (30)

References

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