Incorporation of pitaya extract into functional gums: nutritional, physicochemical, and antioxidant characterization

Abstract

The growing demand for functional products has driven the replacement of synthetic additives with bioactive compounds such as anthocyanins, pigments known for their antioxidant and coloring properties. Gummies have gained prominence for their ability to deliver functional compounds, making them an attractive alternative, especially for populations with specific restrictions. This study aimed to incorporate Hylocereus polyrhizus (red pitaya) pulp extracts into gummies. Three matrices of extracts (filtered liquid, unfiltered liquid, and freeze-dried) were added. The gummies were then characterized for proximate composition, pH, total soluble solids (TSS), anthocyanin content (AC), total phenolic content (TPC), and antioxidant activity (AA), as well as color, texture, and stability over 30 days. The addition of the extracts increased the functional value of the gummies, which exhibited a more intense color, indicating retention of anthocyanins. Texture remained firm, elastic, and consistent, confirming good integration of phenolic compounds within the matrix. The gummies presented acidic pH and high TSS, with significant differences among formulations. The freeze-dried extract showed the greatest increases in AC, TPC, and AA. In the stability study, only the gum without pitaya addition showed a reduction in antioxidant activity during storage, while the other formulations maintained physicochemical stability. It is concluded that pitaya-based gummies, especially those formulated with freeze-dried extract, represent a promising matrix for anthocyanin incorporation, exhibiting stability and bioactivity.