Development of Antioxidant-Enhanced Gummies Using Curly Kale (Brassica Oleracea Var. Sabellica)

Tan, Jesse Jia Xi (2026) Development of Antioxidant-Enhanced Gummies Using Curly Kale (Brassica Oleracea Var. Sabellica). Final Year Project (Bachelor), Tunku Abdul Rahman University of Management and Technology.

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Abstract

The growing demand for functional foods has driven the development of value-added confectionery products with potential to enhance health benefits. Curly kale is a nutrient-dense vegetable rich in phenolic compounds and antioxidants, making it a suitable functional ingredient for food applications. This study aimed to develop kale-enriched gummies and evaluate their physicochemical, antioxidant, and sensory properties. Two formulations, namely control (without kale extract) and kale-enriched gummies, were prepared and analysed for total phenolic content (TPC), antioxidant capacity (ABTS and FRAP), texture profile, colour stability during storage (Day 1, 3, and 5), water activity, moisture content, and sensory acceptability (N = 50). The kale-enriched gummy demonstrated significantly higher (p < 0.05) TPC (1.723 ± 0.025 vs. 0.235 ± 0.027 mg GAE/g), ABTS (15.872 ± 0.083 vs. 4.945 ± 0.413 μmol TE/g), and FRAP (13.327 ± 0.323 vs. 6.550 ± 0.179 μmol Fe2+/g) compared to the control, indicating enhanced antioxidant capacity. Although hardness and chewiness were slightly higher in the kale gummy, no significant differences (p > 0.05) were observed. Colour analysis revealed a significant decrease in lightness (L*) and increases in redness (a*) and yellowness (b*) over storage (p < 0.05), suggesting degradation of chlorophyll pigments and possible oxidation reactions during storage. The kale gummy exhibited significantly higher water activity (0.868 ± 0.006) and moisture content (42.966 ± 0.192 %) than the control (p < 0.05). Sensory evaluation indicated that the kale gummy achieved significantly higher scores (p < 0.05) in appearance, sweetness, colour, flavour, texture, and overall acceptability. Overall, the incorporation of kale extract enhanced antioxidant properties and consumer acceptability, highlighting its potential as a functional confectionery product. Future studies may focus on optimizing formulation stability and evaluating bioactive retention during storage.