Development of healthy gummy jellies containing honey and propolis.

An organoleptically palatable gummy jelly was obtained. Among the positive features, it showed higher AC than similar commercial candies. Additionally, HPGJ offered a high bioaccesible AC input detected upon in vitro digestion. Overall, HPGJ could be considered an interesting, appetizing and healthier alternative to regular gummy jellies available in the market. Adequate packaging should be considered in order to extend HPGJ shelf life, reducing browning reactions. © 2019 Society of Chemical Industry.