Effect of Temperature and Heating Duration on Physical Properties and Antioxidant Activity of Gummy with Chrysanthemum Extract and Sacha Inchi Oil

Abstract

The chrysanthemum flower is known for its antioxidant activity and has recently been shown by many studies to exert neuroprotective effects. Sacha inchi oil is rich in omega-3 fatty acids, which are important for brain development and cognitive function. As a result, some studies have explored the addition of omega-3-containing oil to gummy candy supplements. Incorporating oily materials into gummy candy potentially affects the gummy's physicochemical properties. This study aims to optimize the temperature and heating duration during the preparation of the gummy candy containing sacha inchi oil and Chrysanthemum indicum flower extract using a 2² factorial design. Furthermore, the antioxidant activities of the starting material and the finished products were evaluated using the DPPH reduction assay. The physicochemical properties evaluated include organoleptic, pH, weight uniformity, water content, water activity, and texture. The study suggested that temperature and heating duration affect the color, water content, water activity, and texture of gummy candy. The IC₅₀ values of chrysanthemum flower extract, sacha inchi oil, and their combination before heating were 67.212, 318.838, and 233.602 µg/mL. Following the optimized heating process, the IC₅₀ values increased to 187.092, 408.753, and 541.529 µg/mL. It indicates that heat treatment significantly diminished the antioxidant capacity of the gummy candy formulations. The optimal condition for the final heating was achieved at 105°C for 7 minutes.