Formulation of Functional Gummy Candies Containing Natural Antioxidants from Dragon Fruit Peel Reduction

Lim, Isaac Jiesen (2026) Formulation of Functional Gummy Candies Containing Natural Antioxidants from Dragon Fruit Peel Reduction. Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

Dragon fruit (Hylocereus polyrhizus) peels are typically discarded by products of a locally cultivated fruit rich in bioactive compounds. Dragon fruit is valued for its high antioxidant, fibre and nutrient content. The aim of this study was to evaluate the potential of dragon fruit peel (DFP) reduction in the formulation of functional gummy candies, focusing on its effects on texture, colour, antioxidant properties and moisture content. DFP was reduced by boiling at approximately 90 °C, then incorporated into gummy formulations with glucose syrup, citric acid, and gelatin. Three sample formulations (100%, 85%, and 70% reduction levels) were prepared. Texture profile analysis was conducted using a TA.XT Plus analyser, colour properties were assessed with a HunterLab spectrophotometer (L*a*b* and L*C*h parameters), antioxidant analysis using TPC and DPPH assays and moisture content by oven drying. Data were collected in triplicate and analysed using one-way ANOVA. Results showed that hardness (p<0.05), gumminess (p<0.05), and chewiness (p<0.05) were significantly reduced at 70% concentration, indicating insufficient gelling strength compared to 100% and 85% formulations. The 85% formulation displayed the highest chewiness and gumminess, suggesting an optimal textural balance. Colour analysis revealed no significant differences in lightness (L*) or redness (a*), but yellowness (b*) increased significantly in the 70% formulation, likely due to reduced contribution of peel pigments. Hue angle also shifted towards orange-yellow tones at lower concentrations. Antioxidant analysis showed total phenolic content (5.31±1.14 mg GAE/mL) and antioxidant activity (IC50=74.9 μg/mL). Moisture content was lowest in the 100% sample, significantly lower than 85% and 70% samples, suggesting a denser gel structure that limits water retention. In short, DFP reduction can be incorporated into gummy formulations, with the 85% concentration emerging as the most promising product