ANOVA-Analysis of Variance, RCOG-Red Capsicum Orange Gummies, FSSAI-Food Safety and Standards Authority of India.

Red capsicum is the part of Solanaceae family; it is mostly valued for its bright red color and its nutritional properties. It has a rich content of natural pigments such as carotenoids and also contain important nutrients including vitamin c and various bioactive compounds. Red Capsicum is commonly used for food preparations as a natural coloring and flavoring ingredient, contributing sensory appeal and nutritional benefits (Gupta, 2015). Red capsicum also used in traditional medicine and daily culinary practices across the world. In addition red capsicum has also been incorporated into various medicinal formulations (Chamikara, 2016). Red capsicum offers several nutritional and therapeutic benefits, including anticancer, anti-inflammatory and antidiabetic, anti cholesterolemic, anticoagulant, analgesic and antimicrobial properties (Chamikara, 2016).
       
Gummies are soft, chewable confectionery products traditionally prepared using gelatin, sugars, flavouring agents and synthetic colours. Although they are widely accepted because of their appealing taste and texture, conventional gummies generally possess limited nutritional value and often contain high amounts of refined sugar and artificial additives. Consequently, considerable research has focused on the incorporation of natural fruit and vegetable ingredients into gummy formulations to improve their nutritional quality while maintaining desirable sensory and textural characteristics. The use of natural ingredients also supports the growing clean-label movement by reducing dependence on synthetic food colourants and flavouring agents.
       
Red capsicum are significant sources of carotenoids, which serves as precursor of vitamin A, as well as ascorbic acid and bioactive compounds, which provide strong antioxidant activity for prevention of degenerative and chronic diseases (Azlan, 2022).Red capsicum has been widely utilized for its natural source of pigment to enhance the appearance of various food products, which improve the visual appeal of food products and consumer acceptability (Hornero-Mendez, 2000).
       
Capsicum provides with an array of health benefits when consumed; essentially it helps relieve stomach aches, prevents skin-aging, muscle spasms, aches and arthritis (Pragya Adhikari, 2020). Peppers represent 50.8% of seasoning vegetable growing areas in Korea (Choi et al., 2022).
       
Red bell pepper has preventive and therapeutic properties for many ailments such as different types of cancer, rheumatism, stiff joints, bronchitis and chest colds with cough and headache, arthritis, heart arrhythmias and used as stomachic. Chili preparations for treating ailments can be standard capsaicin, pharmaceutically prepared gels, creams and plasters, essential oils distilled from pods, powder prepared by crashing pods and extracts by soaking pods in water or ethanol (Saleh, 2018).
       
Capsicum is a good source of antioxidants, fibers and minerals such as potassium, manganese, iron and magnesium. Among its all variants of antioxidants, phytochemicals, polyphenols deserve the special mention (Singh, 2020).
       
For children, WHO (2012) also suggests increasing potassium intake to help control blood pressure, but the recommended amount should be adjusted according to the child’s energy requirements.
       
Orange belongs to the family Rutaceae and subfamily Aurantioideae, comprises three main groups which is citrus, Fortunella and Poncirus trifoliata (Etebu, 2014). Orange fruits are widely preferred by consumers across the world, for their pleasant taste and high nutritional value. The orange edible pulp is rich in soluble sugars and significant amounts of vitamin C, pectin, dietary fibre and organic acids, making it suitable for juice production and confectionery food products. Orange peel also offers aromatic compounds (Yu, 2008). Oranges has excellent source of vitamin C and other several other beneficial constituents, including folate, dietary fibre, carotenoids and flavonoids. Orange has bioactive compounds which are associated with protective against cancer and various degenerative disorders (Ejaz, 2006). Orange fruits has rich content of bioactive compounds, particularly phenolic constituents such as flavonoids, coumarins and phenolic acids (Tang, 2020). Gummies are semi solid confectionery products and it is characterized by a gummy and chewy texture. In tradition, gummies are considered as nutritionally limited due to their artificial color and high sugar content. So, recent developments in product development have focused on reducing sugar levels and artificial colors incorporating healthier ingredients, while adding natural pigment and natural sweeteners in confectionery food product formulation enhancing their nutritional and functional properties. This modifications improve the health benefits of gummies, making them more beneficial alternatives compared to conventional formulated gummies. Gummies also serve as effective masking agents, particularly in pediatric and adolescent populations, by improving the palatability of functional ingredients or nutraceuticals. The development of functional gummy products fortified with health-promoting ingredients may offer a convenient and acceptable mode of nutrient delivery (Patel, 2025).  

Study location
 
The study was conducted at the Department of Nutrition and Dietetics, Post Graduate and Research Centre, Periyar University, Salem, Tamil Nadu, India.
 
Procurement of raw materials
 
Fresh red capsicum, orange, gelatin, honey, turmeric, tulsi extract and lemon were procured from the local market in Salem, Tamil Nadu. The raw materials were selected based on freshness, uniform colour, maturity and absence of physical damage. The ingredients were thoroughly washed with potable water before processing.
 
Preparation of red capsicum fortified orange gummies
 
The gummies were prepared using conventional heating and molding methods. Red capsicum and orange extracts were first prepared separately by grinding and filtering the edible portions. The extracts were mixed and heated over a low flame for five minutes. Turmeric, tulsi extract and lemon juice were then added to the mixture. Gelatin was soaked separately in water and dissolved before being added to the warm mixture. Honey was incorporated and mixed thoroughly until a smooth and homogeneous consistency was achieved. The prepared mixture was poured into silicone molds and refrigerated for 2-3 hours until the gummies were completely set.
 
Formulation and preparation of red capsicum-fortified orange gummies
 
The gummy formulations were prepared using a conventional heating and moulding technique. Initially, red capsicum extract and orange juice were mixed according to the formulation and heated at low temperature (approximately 60-70°C) for about 5 minutes with continuous stirring. Turmeric powder (0.5 g), tulsi extract (5 mL) and lemon juice (4 mL) were then added to the mixture.
       
Gelatin (20 g) was separately hydrated in a small quantity of water for approximately 10 minutes and heated gently until completely dissolved. The dissolved gelatin was incorporated into the fruit-vegetable mixture with continuous stirring to obtain a homogeneous solution. Honey (10 mL) was added as a natural sweetener and mixed thoroughly. The prepared mixture was poured into silicone molds and refrigerated at 4±1°C for 2-3 hours until complete gel formation. The prepared gummies were carefully demolded and stored in airtight food-grade containers under refrigerated conditions until further analysis.
 
Standardization of formulations
 
Three formulations were developed by varying the quantity of red capsicum extract while proportionally reducing the orange juice content. The quantities of gelatin, honey, turmeric, tulsi extract and lemon juice were maintained constant in all formulations. Preliminary product standardization trials were conducted to determine the optimum level of red capsicum incorporation that would enhance nutritional quality without adversely affecting sensory attributes or texture.  The proportions of ingredients incorporated for the value added product was depicted in the Table 1 along with the control sample. Three formulations were standardized by varying the quantity of red capsicum and orange extracts while maintaining other ingredients constant.


 
Sensory evaluation
 
Sensory evaluation of the developed gummies was conducted using 20 numbers of semi-trained panelists comprising students and faculty members from the Department of Nutrition and Dietetics, who regularly participate in sensory evaluation studies. A nine-point hedonic scale. The sensory parameters evaluated included appearance, colour, taste, texture, flavour and overall acceptability.
 
Nutritional analysis
 
The proximate composition including moisture, ash, carbohydrate, protein, fat, fibre and energy was analyzed according to FSSAI Manual of Methods. Vitamin A, vitamin C, potassium and iron were also estimated using standard analytical procedures.
 
Proximate composition
 
The proximate composition of the optimized gummy formulation was determined according to the FSSAI Manual of Methods of Analysis of Foods. Moisture, ash, protein, fat, crude fibre, carbohydrate and energy values were estimated using standard analytical procedures. All analyses were performed in triplicate and the results were expressed as mean ± standard deviation.
 
Vitamin and mineral estimation
 
Vitamin A, vitamin C, potassium and iron contents of the optimized formulation were determined using standard analytical procedures recommended by the FSSAI Manual of Methods. The results were expressed per 100 g of the developed product.
 
β-carotene and phytonutrient analysis
 
The β-carotene content of the developed gummies was estimated following the BIS/AOAC standard analytical method. Total flavonoids and total phenolic compounds were determined using UV-Visible spectrophotometric methods. The results were expressed as mg per 100 g of the developed product.
 
Phytonutrient analysis
 
Flavonoids and phenolic acids were estimated using UV–VIS spectrophotometric methods. Beta-carotene content was analyzed using BIS/AOAC methods.
 
Texture analysis
 
Texture properties of the developed gummies were evaluated using a Texture Analyzer (Stable Micro System TA.HD.plus, Probe P/2N).
 
Microbial analysis
 
Microbial analysis was carried out according to IS 5403 standard methods.
 
Storage conditions
 
After preparation, the gummies were packed in sterile airtight food-grade containers and stored under refrigerated conditions (4±1°C) until sensory evaluation and laboratory analyses were completed. Long-term storage stability and shelf-life evaluation were beyond the scope of the present investigation.
 
Ethical considerations
 
As the study involved voluntary sensory evaluation of a food product by healthy adult participants without any clinical intervention, formal ethical approval was not required according to institutional guidelines.
 
Statistical analysis
 
The experimental data were statistically analyzed using descriptive statistics, t-test and two-way ANOVA to identify significant differences among the control and experimental formulations. Differences were considered statistically significant at p<0.05.

Sensory evaluation of the product
 
Sensory evaluation plays an important role in determining consumer acceptability of food products. The sensory scores obtained for the developed gummies are presented in Table 2.


       
Among the different formulations, RCOG II received the highest sensory scores for appearance, colour, texture and overall acceptability. The balanced incorporation of red capsicum and orange extract contributed to an attractive natural colour, pleasant flavour and acceptable texture. Excess addition of red capsicum in RCOG III slightly reduced taste and flavour acceptability due to the stronger capsicum flavour.
       
Based on the sensory evaluation conducted by 20 untrained panel members, the RCOG II formulation received the highest overall acceptability score and was identified as the most preferred sample among the developed variations. Therefore, only the optimized formulation (RCOG II) was subjected to further analyses, including proximate nutrient composition, microbial quality assessment and cost analysis. These analyses were carried out at a private food testing laboratory in Coimbatore.
       
As this research was conducted as part of a postgraduate student project, the laboratory analyses were performed on a single sample and triplicate determinations were not carried out. The analytical report obtained from the food testing laboratory has been provided as supplementary material along with this manuscript.
       
Fig 1 represents the statistical analysis of sensory report of RCOG II. The sensory evaluation of Red Capsicum Orange Gummies (RCOG II) indicates a high level of consumer acceptability, with all sensory attributes receiving favorable scores on the nine-point hedonic scale.


       
Table 3 presents the mean and standard deviation values of the parameters analysed in the sensory evaluation of sample RCOGII. The sensory parameter taste score was 8.95, demonstrating that the combination of red capsicum and orange ingredients produced a desirable taste profile in the gummy. The colour score of 8.90 suggests that the attractive colour of the product contributed positively to its visual appeal, which may be associated with the natural pigments present in red capsicum and orange. The texture score of 8.85 indicates that the gummy possessed desirable textural characteristics, such as appropriate firmness and chewability, which are important quality attributes for gummy confectionery.


       
The flavour score was comparatively lower at 7.95, although it still represents a good level of acceptability. The comparatively lower flavour score may be attributed to the characteristic flavour of red capsicum, which could have slightly influenced the aroma and flavour profile of the product. Nevertheless, the high scores for taste, colour, texture and overall acceptability indicate that the incorporation of red capsicum and orange was successfully achieved without adversely affecting the sensory quality of the gummy.
       
Overall, the sensory findings demonstrate that RCOG II was the most acceptable formulation and can be considered the optimized formulation based on sensory evaluation. The high overall acceptability score of 8.95 highlights the potential of RCOG II as a novel functional confectionery product with good consumer appeal.
 
Nutritional analysis of the product
 
The proximate analysis method was employed to determine the values of macronutrients in the food samples. This analysis enabled the estimation of various quantitative aspects of the food and food substances, including moisture content, crude protein, total fat, total carbohydrate and dietary fiber. The present study involved analyzing the following parameters. The study involved the analysis of macronutrients present in the food samples.

According to the FSSAI Manual of Methods, the nutrient profile of the red capsicum orange gummies was analyzed and found to have 154 kcal/100 g of calories, 33.4 gm/100 g of carbohydrates, 4.7 gm/100 g of protein and 8.0 gm/100 g of dietary fibre. A low-fat product is indicated by the low fat level of 0.2 g/100 g. The developed gummies contained appreciable amounts of carbohydrates, protein, fibre, vitamins, minerals and bioactive compounds.
       
The present research work related with the study done by Perna Nath  and Kim it shows that,Red capsicum powder-infused muffins had 1.80% fat, 4.08% protein, 4.05% fibre and 6.01% moisture content, according to a study by Prerna Nath (2018). In accordance with Kim, 2011 research work the protein level of a food product containing red capsicum powder was 2.5 g/100 g lower than that of the current study. Its total composition is also reflected in its moisture content of 60.5gm/100gm and ash content of 1.2 gm/100 gm.
           
The developed gummies contained appreciable amounts of carbohydrates, protein, fibre, vitamins, minerals and bioactive compounds. The presence of vitamin A, vitamin C, potassium, iron, flavonoids, phenolic acids and beta-carotene indicates the functional and nutritional value of the product. The inclusion of red capsicum and orange significantly improved the antioxidant and micronutrient profile of the gummies.
       
According to a study by Mahmoud Younis (2024), bread enhanced with red pepper powder at varying concentrations included 180 mg of potassium and 10.33 g/kg of iron. The produced sample in the current investigation had a good amount of potassium concentration when compared to this study. WHO suggests an increase in potassium intake from food to control blood pressure in children aged 2-15 years.
       
The beta-carotene content derived from red capsicum acts as a natural pigment and antioxidant, which may help in reducing oxidative stress and supporting overall health (Okur, 2022). Similarly, vitamin C from orange contributes to immune support and antioxidant activity. The analyzed result of water holding capacity of the developed gummies shows that 4.2 gm/gm indicating it has the required moisture content to support its shelf life. The research study conducted by Prerna Nath, (2018) reported 0.29% of water holding capacity in red capsicum powder incorporated muffins.
 
Texture analysis of the developed product
 
The texture properties of the developed gummies are presented in Table 4. The texture analysis indicated that the developed gummies possessed desirable gummy characteristics such as firmness, elasticity, cohesiveness and chewiness. The hardness and gumminess values demonstrated good structural stability, while springiness and cohesiveness indicated proper gel formation.


       
The texture profile depict in Table 4 and  Fig 2 discuss the  analysis of RCOG II showed desirable textural characteristics, including appropriate force, hardness, springiness, gumminess, chewiness and resilience. The texture profile analysis of RCOG II showed a force of 79.90 g and hardness of 87.53 g, indicating that the gummy had adequate firmness while remaining suitable for chewing. The springiness (2.158) and cohesiveness (0.906) suggest good elasticity and structural integrity of the product. The gumminess (79.84) and chewiness (249.37) indicate desirable gummy-like chewing characteristics. The resilience value of 0.365 further reflects the product’s ability to withstand deformation.


       
Overall, the texture profile demonstrates that RCOG II possessed favorable textural properties suitable for a gummy confectionery product. The relatively high chewiness indicates that the product possessed the characteristic chewy texture expected of gummy confectionery. Overall, the texture properties contributed to the good structural integrity and sensory acceptability of RCOG II, supporting its selection as the optimized formulation.
       
The force and hardness values indicate the resistance offered by the gummy during compression, reflecting its firmness and structural integrity. An appropriate level of hardness is desirable in gummy confectionery because it helps the product retain its shape while still allowing easy biting and chewing.
       
The area under the texture profile represents the mechanical response of the product during compression and provides an indication of its resistance to deformation.
       
The springiness of RCOG II indicates the ability of the gummy to recover its original shape after compression. This property is particularly important in gummy products, as adequate elasticity provides the characteristic resilient and chewy mouthfeel.
       
The gumminess reflects the energy required to disintegrate the semi-solid gummy into a state suitable for swallowing, while the relatively prominent chewiness possesses the characteristic chewable texture expected from a gummy confectionery product.
 
Shelf life evaluation of red capsicum fortified orange gummies
 
The shelf-life of the gummies was examined over 30-days of period using zip lock packaging. At the end of the storage duration, the samples were assessed for microbial stability yeast and mold analysis to determine the effectiveness of the packaging material in preserving the gummies. Plate 1 demonstrates that the developed gummies were safe for consumption for 30 days, as no yeast or mold growth was observed during the storage period.


 
Cost calculation of the developed product
 
The production cost is a crucial factor in assessing value-added product for consumers. The costs involved in developing the value-added product was calculated based on the prices of raw materials at the time of purchase and during the development phase.
       
The Table 3 indicates that the calculated amount for the formulation of 100 g of the best value-added product. Developed mixture gives 15 pieces of gummies and the total cost was ₹30.50 (rounded off 31). This cost includes ingredients such as red capsicum, orange, gelatin, honey, lemon, turmeric for the formulation of red capsicum orange gummies.

The cost calculation presented in Table 5 shows that the total ingredient cost for preparing the Red Capsicum Fortified Orange Gummies (RCOG II) was ₹30.50. Among the ingredients, gelatin contributed the highest cost (₹ 18.00), followed by honey (₹4.15), red capsicum (₹4.68) and orange (₹3.00). Lemon and turmeric contributed only ₹0.624 and ₹0.05, respectively. The findings indicate that the developed RCOG II can be prepared using readily available ingredients at a reasonable ingredient cost, supporting its potential as an affordable functional confectionery product.


 
Statistical analysis of the developed product
 
The statistical analysis of sensory evaluation scores is presented in Table 6.


       
The statistical analysis of this research shows that the significant differences among the control and the formulated variations analysed for the F-value (44.214) and p-value (0.001). The p-value is 0.001, which is statistically significant.

The developed Red Capsicum-fortified orange gummies provide a nutritious and health-promoting alternative to conventional gummy candies by incorporating natural ingredients such as red capsicum and orange. Unlike traditional gummies that often contain artificial colors, flavors and excessive amounts of sugar, the developed product utilizes natural sources of color and bioactive compounds, enhancing both its nutritional quality and consumer appeal.
       
A key advantage of the gummies is the inclusion of red capsicum, which is rich in carotenoids that impart an attractive red color while offering antioxidant benefits. These antioxidants help protect the body against oxidative stress and contribute to overall health and well-being. Furthermore, the addition of orange enriches the product with vitamin C, flavonoids and other beneficial phytochemicals that support immune function and general health. The combination of red capsicum and orange also improves the sensory qualities of the gummies. The natural sweetness and refreshing citrus flavor of orange help mask the characteristic taste of capsicum, resulting in a more palatable and acceptable product, particularly for children. In addition, the use of natural ingredients reduces reliance on synthetic food colorants commonly found in confectionery products, thereby encouraging healthier dietary choices and minimizing potential health concerns associated with artificial additives.
       
From a practical standpoint, the gummies are convenient, easy to consume and suitable as a snack for school-going children. The formulation demonstrates the potential for incorporating fruit- and vegetable-based ingredients into confectionery products, thereby increasing the intake of beneficial nutrients in an appealing form. Overall, the developed red capsicum-orange gummies can be considered a value-added functional confectionery product that promotes better nutrition, supports the use of natural food colorants and contributes to the development of healthier snack alternatives.

The present Research study was supported by : No External Funding.

All authors declare that they have no conflict of interest.