Utilization of fish gelatin containing extracts from winery waste and pomegranate peel in soft candies.

Confectionery products are widely appreciated and consumed across all age groups. Improving the nutritional composition of these products holds significant importance. Winery waste and pomegranate peel extracts, recognized for their high concentration of phenolic compounds, were used to improve fish gelatin's gel strength and rheological properties. As a novel approach, these modified gelatins were also investigated for potential applications in soft candy. Physicochemical, rheological, textural, sensory properties and melting points of the winery waste and pomegranate peel extracts -added jelly samples were compared with gels with the addition of fish gelatin and commercial bovine gelatin. The addition of winery waste and pomegranate peel extracts improved the functional and rheological properties of fish gelatin. Jelly prepared with 20% winery waste extract-containing gelatin had the highest elastic modulus (Gʹ), while the lowest Gʹ was found in the fish gelatin-added samples. The melting temperatures (T_m) of the jellies were in the range of 45.80–52.76 °C, and the glass transition temperature (T_g) was in the range of -40.75 and − 36.23 °C. As a result, the thermal, rheological, and sensory properties of the winery waste extract -added jelly sample were developed according to the fish gelatin-added sample. [ABSTRACT FROM AUTHOR]