Physicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate

Simple item page
dc.contributor.authorPetcharat, Tanyamon
dc.contributor.authorChaijan, Manat
dc.contributor.authorIndriani, Sylvia
dc.contributor.authorKarnjanapratum, Supatra
dc.contributor.authorNirmal, Nilesh
dc.contributor.authorSingh, Jaspreet
dc.contributor.authorNairfana, Ihlana
dc.contributor.authorNalinanon, Sitthipong
dc.date.accessioned2026-08-06T10:54:10Z
dc.date.available2026-08-06T10:54:10Z
dc.date.issued2026-01-01
dc.description.abstractConfectionery products, specifically jelly and gummy, require optimized structural, thermal, and nutritional properties for functionality and consumer acceptance. This study investigated the impact of furcellaran (FUR) and calcium L-threonate (Ca) on the physicochemical and the sensory properties of fish gelatin-based jelly (JFG). Furcellaran modestly enhanced gel strength and hardness, while its combination with calcium L-threonate produced synergistic improvements, with JFG-FUR-Ca achieving the highest gel strength (947.63 g) and hardness (78.14 N). Microstructural and intermolecular force analyses indicated that Ca<sup>2+</sup> bridging between gelatin and furcellaran promoted ionic and hydrogen bonding, forming a dense and thermostable network. The combined incorporation of furcellaran and calcium L-threonate enhanced the rheological properties while preserving low syneresis. Sensory evaluation revealed minor reductions; however, overall acceptability was higher than 7. Calcium bioavailability after digestion through the gastrointestinal tract model remained high (70–80%), confirming effective calcium fortification. The synergistic incorporation of furcellaran and calcium L-threonate effectively improved the structural integrity, thermal stability, and calcium bioavailability of fish gelatin-based jelly, while maintaining acceptable sensory qualities, highlighting its potential as a functional calcium-fortified confectionery product.
dc.identifier.citationGels, 12(1), 2026
dc.identifier.doi10.3390/gels12010026
dc.identifier.issn23102861
dc.identifier.other2-s2.0-105028567130
dc.identifier.urihttps://dspace.kmitl.ac.th/handle/123456789/17755
dc.sourceGels
dc.subjectcalcium fortification
dc.subjectcalcium-fortified jelly
dc.subjectfish gelatin
dc.subjectfurcellaran
dc.subjectgelling property
dc.titlePhysicochemical, Sensorial and Calcium Bioavailability of Jelly Prepared Using Fish Gelatin in Combination with Furcellaran and Calcium L-Threonate
dc.typeArticle

Files

Collections

Research