Preparation and Evaluation of Tangerine Peel-Niacinamide-Gelatin Soft Candy with Antiaging Potential.

ABSTRACT: With the growing recognition of functional foods in regulating physiological functions and delaying chronic disease progression, the development of innovative dosage forms has become a major research focus. This study developed a tangerine peel-niacinamide-gelatin (NTp-Gel) soft candy with enhanced antioxidant activity, physicochemical stability, and biological safety. Fourier transform infrared spectroscopy (FTIR) analysis confirmed the successful incorporation of tangerine peel and niacinamide into the gelatin matrix. Antioxidant evaluation revealed a DPPH radical scavenging rate of 57.96%. Rheological measurements showed that the storage modulus (G') increased from 1795 Pa (Gel) to 4699 Pa (NTp-Gel), indicating improved mechanical strength. The drying weight loss of NTp-Gel (19.3

SUBMITTER: Xiong Z 

PROVIDER: S-EPMC12676496 | biostudies-literature | 2025 Dec

REPOSITORIES: biostudies-literature