Challenges in confectionery industry: Development and storage stability of innovative white tea-based candies

The aim of this study was the development of innovative candies formulations accordant with the present trends in the confectionery industry. Steviol glycosides, sorbitol, and agave syrup were used as sucrose alternatives, while agar and pectin were included instead of gelatin for the formulation of vegan candies. Additionally, white tea extract was used as a candy base and source of bioactive compounds. Bioactive quality (total phenolic content, antioxidant capacity, epigallocatechin gallate, and caffeine content) and physicochemical (dry matter, springiness, hardness, color) parameters of candies were monitored during 4 months of storage at 4 and 22 degrees C. Pectin candies with the highest content of dry matter (79.8%) showed the longest shelf life, while those with agar (52.0% and 66.2%) were the most susceptible to spoilage. Candies prepared with agar were less hard (0.4 and 0.6 N) and with less elastic texture (1.5 and 3.4 mm) and showed the highest stability of physicochemical parameters during storage, while those with pectin were also less hard (0.5 N) but with more elastic texture (10.7 mm) than gelatin candies (3.6 and 4.4 mm; 2.4 and 4.1 N). Although gelatin samples were characterized with the greatest bioactive quality parameters immediately after production, they showed a higher instability of the same parameters during storage compared to the agar and pectin candies. Practical Application According to the consumers' demands for healthier confectionery products, formulations of candies with sucrose alternatives, non-animal hydrocolloids, and natural bioactive compounds were developed. Giving a deeper insight into their physicochemical and bioactive properties, this paper could contribute to confectionery industry in development and optimization of formulations in order to obtain candies with desirable and attractive properties.