Development and Characterization of Functional Low Calorie Gelatin Gummies Enriched with Glycosaminoglycans Extracted from Mackerel Fish Waste

ABSTRACT

Fish processing waste amounts to around 50% and contains novel recoverable molecules like glycosaminoglycans (GAGs), health beneficial bioactive polysaccharide, and a nutraceutical. The present work aimed to formulate gelatin based gummies with added GAGs targeting obesity. Prepared formulations were sugar (S) and no added sugar (NAS), where sugar was replaced with maltitol. GAGs were supplemented at 0.5%, 1.5%, and 3% (w/w) in both. Storage studies (6 months, 25°C in RT) showed no significant changes in texture or sensory analysis and were microbiologically safe; GAGs were extractable up to 95%. Gummies with maltitol and GAGs at 1.5% were a suitable formulation as anti-obesity product.

KEYWORDS:

• Fish waste
• glycosaminoglycans
• TPA
• storage stability
• maltitol

Acknowledgments

The authors would like to thank the Director, CSIR-Central Food Technological Research Institute, Mysuru, India, for constant support and encouragement.

Disclosure statement

The authors declare that there are no relevant financial or non-financial competing interests to report.

Availability of data and materials

The authors declare that the data supporting the findings of this study are available within the article.

Consent for publication

The authors listed in this manuscript consented to publish this manuscript.

Ethics approval

Ethics approval was not required for this research work.

Additional information

Funding

Author Geetha V would like to thank Indian Council of Medical Research, New Delhi for ICMR-SRF Fellowship (Grant # 3/1/2/94/2018-Nut).