Deia Tawalbeh, Jiunn An Lee, Anis Syafiqah Yusri, Erni Sofia Murtini, Nurul Huda, Norizah Mhd. Sarbon
Botanical herbs are rich in phytochemicals and bioactive compounds with potential applications in nutricosmetic and pharmaceutical products, while collagen is widely recognized as a functional ingredient in skincare. This study tested the hypothesis that sweetener type significantly influences the physicochemical, techno-functional, and phytochemical properties of botanical herb jelly fortified with collagen. Four formulations were prepared using sucrose (A), xylitol (B), palm sugar (C), and monk fruit extract (D). Sweetener type significantly affected pH, total soluble solids, syneresis, collagen-related functional activity, and reduced sugar content. Phytochemical levels varied across formulations, with total phenolics (12.87 ± 0.13–15.54 ± 1.07 mg GAE/g), flavonoids (2.29 ± 0.47–3.62 ± 0.44 mg QHE/g), and tannins (4.93 ± 0.16–5.73 ± 0.41 mg TAE/g). Palm sugar (C) exhibited the highest antioxidant activity, with 48.55 ± 1.98% inhibition in DPPH radical scavenging. This work is novel in demonstrating that sweetener choice plays a critical role in shaping the functional and phytochemical profiles of collagen-fortified botanical herb jellies, offering new insights for the development of health-oriented nutricosmetic confections. © 2026 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.
Faculty of Food Science and Agrotechnology, Universiti Malaysia Terengganu, Kuala Nerus, Terengganu, Malaysia; Department of Food Science and Nutrition, Faculty of Agriculture, Jerash University, Jerash, Jordan; Faculty of Agricultural Technology, Universitas Brawijaya, Malang, Indonesia; Postgraduate School, Universitas Brawijaya, Malang, Indonesia
