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Articles de revues sur le sujet « Jelly Formulation »

Auteur : Grafiati

Publié le 2 juin 2025

Mis à jour le 31 juillet 2025

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1

Panda, Braja Bihari, Bala Krishna Kala, Ankita Parmanik, Dattatreya Kar, and Anindya Bose. "Formulation, Development and Evaluation of Sildenafil Citrate Oral Jelly." Al-Rafidain Journal of Medical Sciences ( ISSN 2789-3219 ) 5 (August 6, 2023): 122–26. http://dx.doi.org/10.54133/ajms.v5i.178.

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Background: The site of drug administration, such as oral or intravenous, frequently categorizes the route of administration. Drug delivery through oral jelly reduces product costs and enhances product stability and appearance. Oral jelly is used as a drug carrier for different diseases like erectile dysfunction, arthritis, hypertension, and sore throats. Medicated jelly is easy to administer at any time and place without water. Aim: To formulate, develop, and evaluate sildenafil citrate oral jelly. Methods: Oral jelly formulations (F1–F5) with different amounts of excipients and sildenafil ci

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Szanto, Lidia Gizella, Romina Alina Marc, Andruța Elena Mureşan, et al. "Improving Jelly Nutrient Profile with Bioactive Compounds from Pine (Pinus sylvestris L.) Extracts." Forests 16, no. 1 (2024): 11. https://doi.org/10.3390/f16010011.

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This study aimed to enhance the nutritional value of jellies by fortification with polyphenol extracts derived from Pinus sylvestris L. shoots at various maturation stages. Pinus sylvestris L., a coniferous species, is widely used in traditional medicine and functional foods due to its antioxidant, anti-inflammatory, and antimicrobial properties. Its needles, bark, and shoots are commonly used to extract bioactive compounds such as phenolic acids and flavonoids. In the current study, extracts were derived from young shoots collected directly from natural forest environments and processed using

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Hassan, M. F. H., A. Fadhlina, M. M. Nor, H. I. Sheikh, Y. A. Yusof, and N. A. Azman. "Enhancing physicochemical and leaching properties of grass jelly formulation by incorporation of gelatine." Food Research 8, no. 2 (2024): 371–81. http://dx.doi.org/10.26656/fr.2017.8(2).195.

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Grass jelly is a popular black jelly used in preparing various drinks and desserts. Nonetheless, preservatives and additional colourants are often used by food industries to maintain the properties of grass jelly and minimize discolouration as well as its leaching occurrence. These additives are linked with deleterious health effects and loss of vitamins in foods. The use of gelling agents such as gelatine in making grass jelly could improve its physiochemical and leaching properties. This study was designed to enhance the physicochemical (pH, colours, Brix) and textural properties of grass je

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Vaishnavi, V. Gampawar* Shubham B. Dongare Satish P. Mohitkar Mahesh A. Hadke. "Custard Apple Leaves Hypoglycemic Jellies." International Journal in Pharmaceutical Sciences 2, no. 3 (2024): 93–100. https://doi.org/10.5281/zenodo.10777603.

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Hypoglycemic jelly formulations are more suitable for diabeties patients which offer rapid dissolution and absorption of drug there by early onset of action.The aim of this presented study is to introduce sugar free jelly as hypoglycemic agents. Preformulation organoleptic, weight variation, diameter & wideness drug content uniformity, disintegration, dissolution and stability study were conducted. The uv absorption studies were shown that drug absorption and drug content uniformity with respect to ug/ml. The concentration of gelling agent influence spreability gelling capacity. Jelly with

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Kim, Ki Hyun, Minju Jun, and Mi-Kyung Lee. "Bioavailability of the Common Cold Medicines in Jellies for Oral Administration." Pharmaceutics 12, no. 11 (2020): 1073. http://dx.doi.org/10.3390/pharmaceutics12111073.

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Jellies for oral administration have been suggested as alternative dosage forms to conventional tablets for improved palatability and compliances for pediatric and geriatric patients. To evaluate the effect of jelly formulation on the bioavailability of cold medicines, two types of jellies were prepared for a fixed-dose combination of acetaminophen (AAP), chlorpheniramine maleate (CPM), dextromethorphan hydrobromide (DMH), and dl-methylephedrine hydrochloride (MEH). Jelly-S and Jelly-H were fabricated using carrageenan and locust bean gum in the absence and presence of xanthan gum, respectivel

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Seftiono, Hermawan, Adrian Hartanto, and Moh Taufik. "Formulasi Pembuatan Jelly Powder Flavour Vanilla Meggunakan Gracilaria Sp Dengan Penambahan Karagenan." JURNAL AGROINDUSTRI HALAL 11, no. 1 (2025): 013–20. https://doi.org/10.30997/jah.v11i1.11525.

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Jelly powder is a product that can be used as the main raw material in the manufacture of jelly drinks, jelly candy, jelly pudding, and others; the primary function of jelly powder is to improve the viscosity and strength of the gel in the product you want to make. In this research, Jelly powder used Gracilaria sp. as the main ingredient and carrageenan as a gelling agent in jelly products. Gracilaria sp. was chosen because it is relatively easy to cultivate and abundantly available in the sea. This research aimed to determine vanilla flavored jelly powder's formulation and analyze the sensory

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Astuti, Sussi, Otik Nawansih, Sri Hidayati, and Octavia Sopha Anggraini. "Evaluation of The Chemical Properties, Chewiness Level, and Sensory of Yellow Pumpkin (Cucurbita moschata) Jelly Candy in Various Ratios of Caragenan and Gum Arabic." Jurnal Teknik Pertanian Lampung (Journal of Agricultural Engineering) 13, no. 1 (2024): 178. http://dx.doi.org/10.23960/jtep-l.v13i1.178-187.

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This study aims to determine the effect of carrageenan and gum arabic formulations on chemical properties, level of elasticity, and sensory properties of pumpkin jelly candy and to obtain the right formulation of carrageenan and gum arabic to produce good quality jelly candy. The study was arranged in a Completely Randomized Block Design with a single factor and 4 replications. The treatment was the ratio of carrageenan and gum arabic consisted of 5%:0% (K1), 4%:1% (K2), 3%:2% (K3), 2%:3% (K4), 1%:4 % (K5). The data obtained were analyzed for homogeneity with the Barlett test, ANOVA, and the T

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Ilham, Muhammad, and Kun Harismah. "Natural Moisturizer Based Formulation of Green Leaf Jelly (Cyclea Barbata Miers) with Bengkoang Addition (Pachyrhizus Erosus)." Jurnal Dedikasi 17, no. 1 (2020): 11. http://dx.doi.org/10.22219/dedikasi.v17i1.12069.

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This study is aimed to know the use of green grass as a healthy alternative in preventing the occurrence of diseases caused by carcinogens and related to skincare. Sun exposure can cause various problems, especially on the skin, such as dry skin. Natural moisturizers can be the solution. Formulations of green grass jelly and bengkoang leaves can be an alternative use of natural moisturizers. One of the ingredients in green grass jelly leaves is the content of polyphenols and flavonoids contained in green grass jelly leaves can function as antioxidants. The research uses a draft of 2-Factor com

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Surana, Khemchand, Vaishali Sonawane, Chaitali Yeola, et al. "Formulation, Development and Evaluation of Herbal Pediatric Edible Jelly for Cough." Ars Pharmaceutica (Internet) 66, no. 1 (2024): 89–100. https://doi.org/10.30827/ars.v66i1.31428.

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Introduction: The children’s resistance to dosage regimens is one of the challenging issues in pediatric therapy. There are two significant issues with pediatric patients: a lack of self-drug administration skills and patient compliance. The medical characteristics of herbs have become increasingly important due to their lack of side effects, low cost, and biocompatibility. Method: The herbs that will be used are Ocimum sanctum (Tulsi), Adhatoda vasika (Adulsa), Elettariacardamomum (Cardamom), Zingiberofficinale (Ginger), Mentha piperita (Peppermint), Glycyrrhiza glabra (Liquorice), Eugenia ca

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Perminaite, Kristina, Mindaugas Marksa, Monika Stančiauskaitė, Tadas Juknius, Aidas Grigonis, and Kristina Ramanauskiene. "Formulation of Ocular In Situ Gels with Lithuanian Royal Jelly and Their Biopharmaceutical Evaluation In Vitro." Molecules 26, no. 12 (2021): 3552. http://dx.doi.org/10.3390/molecules26123552.

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Royal jelly is a natural substance produced by worker bees that possesses a variety of biological activities, including antioxidant, anti-inflammatory, antibacterial, and protective. Although fresh royal jelly is kept at low temperatures, to increase its stability, it needs to be incorporated into pharmaceutical formulations, such as in situ gels. The aim of this study was to formulate in situ ocular gels containing Lithuanian royal jelly for topical corneal use in order to increase the retention time of the formulation on the ocular surface and bioavailability. Gels were evaluated for physico

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Yosua Lucky Chandra and Esteria Priyanti. "Formulation of Turmeric-Tamarind Jelly Using Psyllium Husk." An International Journal Tourism and Community Review 1, no. 2 (2024): 35–42. https://doi.org/10.69697/tourcom.v1i2.114.

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The objectives of this study were: 1) to determine the acceptance of color, aroma, texture, and taste of turmeric-tamarind jelly candy with the addition of psyllium husk; and 2) to identify the composition of the selected turmeric-tamarind jelly candy product. The research employed experimental methods, hedonic tests, and ranking tests. Three variants of psyllium husk were used: Product 1 with 1 g, Product 2 with 3 g, and Product 3 with 5 g of psyllium husk added. Data obtained from sensory evaluations were descriptively analyzed using Microsoft Excel 2019. Results indicated that the turmeric-

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Mineli, Michelle Marinho dos Santos, Glêndara Aparecida de Souza Martins, Caroline Roberta Freitas Pires, Eskálath Morganna Silva Ferreira, Maria Olivia dos Santos Oliveira, and Juliana Fonseca Moreira da Silva. "Development of sub-product from the waste from bacaba processing (oenocarpus bacaba Mart) as a source of value aggregation and income generation." Research, Society and Development 10, no. 3 (2021): e15810313078. http://dx.doi.org/10.33448/rsd-v10i3.13078.

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The integral use of fruits in the elaboration of new products is a clean and viable technological alternative. This type of utilization is necessary to allow the fruit considered seasonal to be available to the consumer throughout the year, adding value and generating income for the communities that produce them. The aim of this study was to use the residue of bacaba processing in the elaboration of a jelly, contemplating the whole cycle of information necessary for this product to be in the market, focusing on income generation for the producers of this fruit. The composition of the raw mater

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Tiara, Nastiti Sari, and Suprapto. "Optimization of Gelatin and Pectin Combination as a Gelling Agent in the Formulation of Flawless Jelly Preparations with Ethanol Extracts of Meniran (Phyllanthus Niruri) and Kelor (Moringa Oleifera)." International Journal of Medical Science and Clinical Research Studies 05, no. 02 (2025): 279–85. https://doi.org/10.5281/zenodo.14864225.

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Formulating the Jelly Flawless preparation using extracts of meniran (<em>Phyllanthus niruri</em>) and Moringa (<em>Moringa oleifera)</em> which are rich in antioxidants. Antioxidants have an important role in the body by protecting cells from damage caused by free radicals. The Jelly Flawless formulation with ethanolic extracts of meniran (<em>Phyllanthus niruri</em>) and kelor (<em>Moringa oleifera),</em> combined with gelatin and pectin, affects the hardness test, showing no significant hardness in the fourth formulation. It contains positive secondary metabolites such as tannins,

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Jasmine, N., and R. Surya. "Effect of adding mulberry juice and orange peel extract on the antioxidant activity and vitamin C content of jelly candy." IOP Conference Series: Earth and Environmental Science 1488, no. 1 (2025): 012100. https://doi.org/10.1088/1755-1315/1488/1/012100.

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Abstract Mulberry fruit and orange peel can be used in making jelly candy to utilize the present nutrients. This study aims to determine the effect of adding mulberry juice and orange peel extract on physical properties, vitamin C, antioxidant activity, and the level of acceptance for jelly candy. The formulations of mulberry juice and orange peel extract used were 3%:0% (F1), 0%:3% (F2), and 3 %:3% (F3). The color of the jelly candy gets darker as the concentration of orange peel extract increases. The texture of the jelly candy becomes softer as the concentration of mulberry fruit juice and

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Harianti, Santi Fitri, and Kun Harismah. "Natural Moisturizer Based Formulation of Green Grass Jelly (Cyclea Barbata Miers) with Aloe Vera Addition." Jurnal Dedikasi 17, no. 1 (2020): 20. http://dx.doi.org/10.22219/dedikasi.v17i1.12078.

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Moisturizer is one of cosmetics used for dry skin care and can make skin become moist and soft. Natural material can be used to maintain water content in the skin and soften skin is Aloe vera. Aloe vera contains minerals, vitamins A, C, E and B12. In addition to Aloe vera to maintain antioxidants in the skin is green grass jelly because it has flavonoid content. Content contained in Aloe vera and green grass jelly can be used for making natural moisturizers because at this time many moisturizers that contain harmful chemicals. This observation was to analyze differences in concentration of Alo

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Melissa, R. Cardoz*and Padmini Ravikumar. "DESIGN, DEVELOPMENT AND EVALUATION OF NOVEL ORAL MEDICATED JELLIES." Indo American Journal of Pharmaceutical Sciences 04, no. 06 (2017): 1746–54. https://doi.org/10.5281/zenodo.823242.

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Ranitidine Hydrochloride has a very bitter taste. The bitter taste of the drug makes administration of the dosage form difficult, especially to paediatric patients. Oral medicated jellies are novel drug delivery systems overcoming these problems. They are sucrose based formulation thus providing higher compliance. These formulations are also advantageous for geriatric and dysphagic patents. Natural polymers used in jelly formulation are biodegradable, biocompatible, nontoxic, low cost and environment friendly, locally available, better patient tolerated and edible. The aim was to develop and e

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Gauri, Mankar* Aditi Tikait Dr. Swati Deshmukh Janvi Joshi Shivani Wankhade. "Formulation Of Fenugreek Based Nutritional Jelly for Enhancing Paediatric Appetite." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 3340–49. https://doi.org/10.5281/zenodo.15470009.

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The present study focuses on the formulation and evaluation of a fenugreek-watermelon-based jelly designed to serve as a natural appetite stimulant for pediatric use. Recognizing the nutritional and therapeutic potential of fenugreek (Trigonella foenum-graecum) and watermelon (Citrullus lanatus), the jelly was developed to combine palatability with functional benefits. Fenugreek seeds are known for their appetite-stimulating properties due to their saponin and alkaloid content, while watermelon offers hydration and a pleasant flavor profile appealing to children. The formulation process involv

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A. D, Prof Surywanshi. "Preparation and Evaluation of Medicated Oral Jelly." International Journal for Research in Applied Science and Engineering Technology 12, no. 8 (2024): 1143–50. http://dx.doi.org/10.22214/ijraset.2024.64072.

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Developed in the 20th century, oral medicinal jellies are still produced commercially and are still well-liked by customers. These are chewable solid dose forms that dissolve in the mouth or throat to provide either localized or systemic effects. They are taken orally. As a pharmacological composition, oral medicated jelly has some benefits but also certain drawbacks. They can be applied to the buccal, labial, gingival, and sublingual channels of drug administration, among other routes. These jellies, which come in flavors including chocolate, strawberry, pineapple, and mango, are over-the-cou

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Mayuri, Pachpol* Dr. Shivshankar Mhaske Tushar Kumbhare Komal Takalkar Sakshi Tathe Shital Susar Kalyani Wankhede Santosh Waghmare. "Herbal Pediatric Edible Jelly for Cough." International Journal of Pharmaceutical Sciences 3, no. 5 (2025): 3639–51. https://doi.org/10.5281/zenodo.15481821.

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The increasing demand for natural, safe, and child-friendly pharmaceutical alternatives has led to the exploration of innovative drug delivery systems. This review highlights the formulation, development, and evaluation of a herbal pediatric edible jelly for effective cough management. Designed to enhance palatability and patient compliance, the jelly incorporates well-established herbal ingredients—Tulsi, Vasaka, Licorice, Ginger, and Honey—known for their antitussive, expectorant, demulcent, and soothing properties. To ensure a stable and appealing formulation, pectin and gelatin

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Mulyani, R. I., R. P. Utami, S. Reski, K. D. Utami, and R. A. Sari. "Antioxidant activity and vitamin C content of different formulations of tomato (Solanum lycopersicum), adlay seed (Coix lacryma-jobi L.) and carrageenan (Eucheuma cottonii) jelly drink." Food Research 9, no. 3 (2025): 256–67. https://doi.org/10.26656/fr.2017.9(3).012.

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Tomato and adlay seeds have good potential for antioxidants, such as lycopene, βcarotene, phenolic and flavonoid. Carrageenan was added to the jelly drink product as a thickener and texture enhancer. In addition, carrageenan was able to maintain the antioxidant and vitamin C content of the product. However, the proportion of tomato and adlay seed with different carrageenan concentrations may affect the final product’s nutritional composition, antioxidant activity, vitamin C content and sensory analysis. Therefore, this study aimed to determine the antioxidant activity, vitamin C content, nutri

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Prachi, Pote* Aakanksha Bhoi Hemangi Shinde Priyanka Marathe Kishor Rathi Ravindra Patil. "Formulation, Characterization, And Evaluation of Betel Leaf Jelly for Oral Administration." International Journal of Pharmaceutical Sciences 3, no. 1 (2025): 2135–44. https://doi.org/10.5281/zenodo.14738038.

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Traditional medicine has long acknowledged about therapeutic benefits of Piper betel, or betel leaf, because of its strong antibacterial, antioxidant, anti-inflammatory, and antifungal qualities. In order to provide a tasty and efficient way to administer its medicinal effects, this study intends to create and evaluate a novel oral formulation betel leaf herbal jelly. To increase patient compliance, the formulation was made with a betel leaf extract, added to a jelly base that contained gelatine as a gelling agent, and sweetened. The prepared jelly was evaluated for physicochemical properties

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Chunda, Jaykumar R.1 Naik Shreya N.*2. "Formulation And Evaluation Of Soft Medicated Jellies For Treatment Of Vitamin B12 Deficiency." International Journal in Pharmaceutical Sciences 2, no. 9 (2024): 363–73. https://doi.org/10.5281/zenodo.13731662.

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An innovative kind of oral dosage is oral medicated jelly. There is a need to design such dose form in order to address challenges presented by juvenile and geriatric patients in administering standard dosage forms. It is especially good for people who have difficulty swallowing. Oral jelly may be readily chewed and dissolves in saliva without the need for water, giving it a unique form other than dose form. Patients are further drawn to its beauty and delicate texture, resulting in excellent patient acceptability. Jelly is a semisolid dosage form that is clear, non-greasy, and suitable for bo

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Kanika, Nayak* Manoj Kumar Mishra Garima Verma. "FORMULATION AND EVALUATION OF ORAL SOFT JELLY CONTAINING GLIBENCLAMIDE." IAJPS,CSK PUBLICATIONS 03, no. 10 (2016): 1276–82. https://doi.org/10.5281/zenodo.167095.

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Convenience of administration and patient compliance are gaining significant importance in the design of dosage forms. Glibenclamide is an orally administered antihyperglycemic agent, used in the management of non-insulindependant (type-2) diabetes mellitus. Difficulty in swallowing (dysphagia) is common among all age groups, especially in elderly and pediatrics. Persons suffering from dysphagia may get choked when they consume liquid formulations, thus to alleviate such problem liquid formulation of high viscosity were prepared. Formulation of oral soft gel (batches of Glibenclamide) were pre

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Riddhi Prajapati, Riddhi Prajapati, Ruchik Patel, Pratham Patel, et al. "Formulation and Optimization of Energy Jelly for Enhanced Nutritional Delivery." International Journal of Pharmaceutical Research and Applications 10, no. 2 (2025): 1327–33. https://doi.org/10.35629/4494-100213271333.

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The growing demand for convenient, nutrientdense food products has driven innovation in functional foods, particularly among active individuals, athletes, and health-conscious consumers. This study focuses on the formulation and optimization of an energy jelly designed to deliver enhanced nutritional benefits in an easily consumable form. Utilizing a blend of carbohydrates, proteins, electrolytes, and vitamins, the energy jelly was developed to provide rapid energy release and sustained nutritional support. Key ingredients included glucose, maltodextrin, whey protein isolate, sodium, potassium

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Ramdani, Sigit, Adi Saputrayadi, Marianah Marianah, and Nazaruddin Nazaruddin. "A study of the characteristics of a mango jelly candy formulated with gelatin and honey." Journal of Agritechnology and Food Processing 4, no. 1 (2024): 48. http://dx.doi.org/10.31764/jafp.v4i1.26350.

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Jelly confectionery is a soft textured confectionery processed with the addition of hydrocolloid components such as agar, gum pectin, starch, carrageenan, gelatin and others, which are used to modify the texture in order to obtain a chewy product and need to be moulded. The aim of this study was to determine the effect of the formulation of the addition of gelatin and honey on the chemical and organoleptic properties of mango jelly candy and to determine the correct formulation of gelatin and honey in the manufacture of mango jelly candy based on the panelists' preference. The method used in t

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Miharti, Yan, and Hari Kristopo. "Effects of tilapia bone gelatin addition in broccoli jelly candy towards the protein, fat, fiber, and vitamin C content." IOP Conference Series: Earth and Environmental Science 1324, no. 1 (2024): 012123. http://dx.doi.org/10.1088/1755-1315/1324/1/012123.

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Abstract This study aims to evaluate the effect of tilapia bone gelatin addition to the formulation of broccoli jelly candy and determine the best formulation from its protein, fat, fiber, and vitamin C content. The results show that tilapia bone gelatin addition to broccoli jelly candy significantly increases protein content from 8.17 - 12.19%, due to the gelatin composition that mostly consists of protein. This addition also increases the vitamin C content from 7.26 - 15.18 mg/g, due to gelatin’s ability to improve the thermal stability of ascorbic acid. However, the addition of gelatin does

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Perminaite, Kristina, Anna Maria Fadda, Chiara Sinico, and Kristina Ramanauskiene. "Formulation of Liposomes Containing Royal Jelly and Their Quality Assessment." Journal of Nanoscience and Nanotechnology 21, no. 5 (2021): 2841–46. http://dx.doi.org/10.1166/jnn.2021.19053.

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Royal jelly, a gelatinuous consistency bee product produced and secreted by the hypopharyngeal and mandibular glands of worker honeybees, is beneficial in the treatment of dermatological conditions, likely through its content of the fatty acid 10-hydroxy-2-decenoic acid (10-HDA). However, 10-HAD poorly penetrates into skin. Thus, in this work, we produced royal jelly incorporated liposomes with the aim of increasing skin penetration of 10-HDA. Lipid nanocarriers were prepared by the thin lipid-film hydration method. Size and polydispersity index of the nanocarrier particles, and their stabilit

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Wachyuni, Suci Sandi, Marya Yenny, and Kadek Wiweka. "Studi Eksperimen Jelly Lidah Buaya Sebagai Bahan Dasar Produk Hidangan Penutup (Dessert)." Tourism Scientific Journal 5, no. 2 (2020): 276–88. http://dx.doi.org/10.32659/tsj.v5i2.98.

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The role of dessert in one food set menu becomes very important. Currently, many cafes or restaurants sell dessert as their main menu. Dessert products are generally sweet and fresh but often have a little functional value. In this study, researchers conducted an experimental study to make dessert innovations, namely Aloe vera jelly. Jelly is widely used in restaurants or hotels as ingredients for pudding, dessert mixes, ice jelly, to various pastry toppings. Aloe vera jelly is not only refreshing but also has health value. In addition to healthy hair and skin, aloe vera is also good for our h

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Sinurat, E., J. Basmal, and Nurhayati. "The physical characteristics of analog cincau from different proportions of the cottonii organic powder." IOP Conference Series: Earth and Environmental Science 924, no. 1 (2021): 012087. http://dx.doi.org/10.1088/1755-1315/924/1/012087.

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Abstract Black grass jelly often called black jelly, also known as black cincau (“cincau” in Indonesian), was produced by boiling the black grass jelly to extract the jelly. It has a high soluble fiber content. This study investigated the analog cincau formulation using organic powder cottonii (OPC) ingredients as the gelling agent. The OPC was obtained from Seaweed Eucheuma cottonii (Lampung) without an alkali treatment. The analog cincau formulation consists of OPC, konjac, KCl, tapioca flour, cincau flavor. A commercial cincau was used as a reference. The physical quality characterization o

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Kurniawan, Muhammad Fakih, Distya Riski Hapsari, R. Siti Nurlaela, and Nuraimy Citra. "PECTIN EXTRACTION FROM AMBON BANANA (Musa paradisiaca var. sapientum) PEEL AND ITS APPLICATION FOR GUMMY JELLY." Indonesian Journal of Applied Research (IJAR) 4, no. 1 (2023): 75–83. http://dx.doi.org/10.30997/ijar.v4i1.243.

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Considered a waste, the peel of the Ambon banana (Musa paradisiaca var. sapientum) contains an appreciable amount of pectin. Pectin can be used to produce gummy jelly products with the addition of carrageenan as a stabilizer. The manufacture of gummy jelly must consider a good proportion of pectin and carrageenan. This study aimed to extract pectin from Ambon banana peel and determine the best formulation of gummy jelly incorporated with the pectin and carrageen as a gelling agent. Pectin was extracted from Ambon banana peel and then analyzed for yield, ash content, equivalent weight, methoxyl

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Devi, Dwitya Devi Nurlistyo, Cici Darsih, Nunung Yuniarti, Bondan Ardiningtyas, and Marlyn Dian Laksitorini. "Formulation and Antioxidant Activity of Gotu Kola Jelly Candy with Plant-based Polymers as a Gelling Agent." Majalah Obat Tradisional 29, no. 3 (2024): 266. https://doi.org/10.22146/mot.89699.

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Centella asiatica or gotu kola has a long history as a brain supplement. Gotu kola supplements are sold as liquid and dried extract which is less attractive for a younger generation. Jelly candy is an alternative dosage form with better acceptability across ages. However, the use of animal-derived polymers such as pork gelatine in the candy restricts those who practice vegetarian and halal lifestyles from consuming the products. This study aims to explore plant-based polymers glucomannan and kappa-carrageenan as gelling agents in the preparation of gotu kola jelly candy. Preparation of the jel

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Sulaswatty, Anny, Hafiizh Prasetia, Egi Agustian, et al. "Dragon Fruit Jelly Drink (Hylocereus polyrhizus) Low Calories with Addition of Jamblang Leaves Extract (Syzygium cumini)." E3S Web of Conferences 503 (2024): 05003. http://dx.doi.org/10.1051/e3sconf/202450305003.

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Dragon fruit and jamblang leaf extract was added into the formulation to reducing sugar intake and increasing antioxidant-rich food products. This paper is to study for a causal relationship between two factors that are intentionally generated to determine the effect of adding an element to jelly characteristics. In this study, the product was formulated by seeking the optimum combination of the ingredients: dragon fruit juice, jamblang leaf extract, carrageenan, and stevia. The stevia was selected as the sweetener for its low-calory property. The parameters observed were DPPH radical scavengi

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Honale, Vaishnavi Sanjay, Shraddha Dilip Muneshwar, and Amol V. Sawale. "Formulation and Evaluation of Oral Soft Jelly Containing Salbutamol Sulphate for the Treatment of Asthma." Journal of Drug Delivery and Therapeutics 13, no. 6 (2023): 118–24. http://dx.doi.org/10.22270/jddt.v13i6.6093.

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Salbutamol sulphate oral soft jelly in asthma has been formulated and evaluated as the goal of the current investigation. A person with asthma has inflamed, narrowed, swollen, and excess mucus-producing airways, which makes breathing difficult. Salbutamol is used to treat asthma and chronic obstructive pulmonary disease (COPD.It works by relaxing the muscle of the airways into the lungs, which makes it easier to breathe . It functions by loosening the muscles in the lungs' airways, which facilitates breathing. Salbutamol is available as an inhaler, tablets, and certain liquid oral dose forms,

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Zahedi, Younes, Rezvan Shaddel, Masoumeh Salamatian, and Antoni Szumny. "Nanoliposomal Encapsulation of Capparis spinosa Extract and Its Application in Jelly Formulation." Molecules 29, no. 12 (2024): 2804. http://dx.doi.org/10.3390/molecules29122804.

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This research aimed to encapsulate the Capparis spinosa fruit extract to increase its stability for incorporation into food products such as jelly or jelly powder. After extraction, the nanoliposomes containing the extract were prepared in ratios of 60-0, 50-10, 40-20, and 30-30 lecithin-to-cholesterol. The effects of lecithin-to-cholesterol concentrations on the related parameters were then evaluated. The results showed that the average particle size was in the range of 95.05 to 164.25 nm, and with an increasing cholesterol concentration, the particle size of the nanoliposomes increased. The

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Soraya, Alya Fajrina, Andi Tenri Kawareng, and Risna Agustina. "Formulation of Nutraceutical Jelly Candy from a Combination of Cucurbita moschata Puree and Averrhoa carambola Juice as Antioxidant." Borneo Journal of Pharmacy 7, no. 3 (2024): 297–305. http://dx.doi.org/10.33084/bjop.v7i3.4640.

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Nutraceutical candy jellies are gaining popularity as a potential approach to deliver antioxidants in a palatable form. This study investigated the antioxidant activity of Cucurbita moschata puree combined with Averrhoa carambola juice, formulated into jelly candies. Design-Expert software V.13 was used to optimize the jelly candy base formula. The combined C. moschata puree and A. carambola juice exhibited strong antioxidant activity (IC50 = 29.580 ppm) at variation V1. The optimal base formula B3 consisted of 12% gelatin and 4% carrageenan. The formulated jelly candy possessed very strong an

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Hurlbut, Daniel B., Thomas M. Primus, Margaret J. Goodall, Stephanie A. Volz, and John J. Johnston. "Determination of Propionylpromazine Hydrochloride in Formulation Matrixes Using Reversed-Phase Ion-Pair Small Bore Liquid Chromatography." Journal of AOAC INTERNATIONAL 82, no. 6 (1999): 1321–28. http://dx.doi.org/10.1093/jaoac/82.6.1321.

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Abstract Propionylpromazine hydrochloride (PPZHCI) has been investigated for use with leghold traps to reduce the amount of self-inflicted trauma experienced by animals restrained by these traps. Three types of PPZHCI formulations made with Karo dark syrup, K-Y Jelly, and Vaseline were used in 2 types of tranquilizer trap devices (TTDs). A reversed- phase ion-pair liquid chromatography (LC) method using a small bore C18 column was used to: (1) determine the purity of the PPZHCI material used in these formulations, and (2) to determine the resulting PPZHCI content of each formulation. Analyte q

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Rosida, Dedin Finatsiyatull, and Arumsaka Arina Taqwa. "KAJIAN PENGEMBANGAN PRODUK SALAK SENASE (Salacca zalacca (Gaert.) Voss) BANGKALAN MADURA SEBAGAI PERMEN JELLY." JURNAL AGROTEKNOLOGI 13, no. 01 (2019): 62. http://dx.doi.org/10.19184/j-agt.v13i01.10874.

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One various of candy, like jelly candy is made from fruit juice. Gel-forming material and the presence of acid, which has a certain elasticity texture. Jelly candy is a solid form with a relatively soft texture when chewed, elastic, made from sugar and other sweeteners with a mixture of fruit juice and gelling ingredients such as carrageenan or gelatin. Fruit juice from salacca contains various compounds that can act as antioxidants, including vitamin C and phenolic compounds and tannins. The purpose of this study was to determine the effect of carrageenan and gelatin on the quality of salacca

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Hanawa, Takehisa, Noboru Tokutake, and Toshio Oguchi. "Questionnaire Survey of Air Extruded Jelly Formulation (II)." Iryo Yakugaku (Japanese Journal of Pharmaceutical Health Care and Sciences) 39, no. 11 (2013): 650–59. http://dx.doi.org/10.5649/jjphcs.39.650.

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Rittisak, S., N. Lonuch, S. Buakeeree, and S. Yimtoe. "Development of jelly drink from cultivated banana pseudo stem juice (Musa sapientum L.) and pineapple juice supplemented with pineapple pulp." Food Research 7, no. 2 (2023): 52–59. http://dx.doi.org/10.26656/fr.2017.7(2).721.

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This study sought to create a new jelly drink using the pseudo stem juice from cultivated banana plants and pineapple juice supplemented with pineapple pulp (CBPP jelly drink). A total of five formulations of pineapple juice/pineapple pulp ratio (20/0, 15/5, 10/10, 5/15, and 0/20) revealed that the selected ratio of pineapple juice/pineapple pulp was the ratio of 5/15 w/w. However, the evaluation panels rated the texture liking score at 5.9 (<6.0) by preference test (9-point hedonic scale), and therefore the addition of kappacarrageenan was tested to improve this texture liking score of the

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Hindaryani, Nurul, Erlyna Jayeng Wijayanti, and Nuning Marina Pengge. "Soy Milk with Cinnamon and Green Grass Jelly: An Alternative Snack for Type 2 Diabetes Patients." International Journal of Advanced Health Science and Technology 5, no. 1 (2025): 3–11. https://doi.org/10.35882/ijahst.v5i1.422.

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ABSTRACT Soy juice or also known as soy milk is in great demand by people who are allergic to cow's milk. Existing soy milk usually smells a little languorous so it is less desirable, to anticipate this by adding pandan leaves when boiling it or by adding synthetic essences. In this research, soy milk will be added with ingredients that have never been used and combined, namely cinnamon and green grass jelly. This research aims to evaluate the acceptability and nutritional benefits of soy milk with cinnamon and green grass jelly as an alternative snack for type 2 diabetes patients. The researc

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Manurung, Estherella, Raja Marwita Sari Putri, and Made Suhandana. "Characterization of Jelly Candy from Seaweed (Gelidium sp.) and Gelatin." Marinade 1, no. 01 (2018): 36–44. http://dx.doi.org/10.31629/marinade.v1i01.830.

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Jelly candy was formulated with additional Gelidium and gelatin. Gelidium and gelatin contain components that can improve the texture. The objective of this study was to know the chemical quality from Gelidium sp. jelly formulation. Three treatments GA (content of Gelidium was 63,2%), GB (content of Gelidium was 61,80%) and GC (content of Gelidium was 60,4%) were analyzed to see their chemical quality. The highest moisture content was obtained at GA treatment (19,13%). The highest ash content was obtained at GC treatment (0,45%). The highest sugar content obtained at GB treatment (55,22%). The

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Ilsa, Momin* Moin Khan Nishma Khan Nikita Kharik Khushi Gupta Abir Fatima Memon. "A Review On: Paediatric Paracetamol Oral Jelly." International Journal of Pharmaceutical Sciences 3, no. 3 (2025): 1331–40. https://doi.org/10.5281/zenodo.15026839.

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Oral medicated jellies are semisolid dosage forms that offer a convenient and palatable alternative to traditional oral medications. Developed in the 20th century, they gained regulatory approval in 2012 for use in osteoporosis treatment in Japan. Recent studies indicate that a significant portion of patients prefer medicated jellies over tablets or liquids due to their ease of administration and appealing taste. These formulations are now available as over-the-counter (OTC) medications for various therapeutic uses, including pain relief and arthritis treatment. Pharmaceutical jellies are comp

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Amalia, Raden Rizki, Ema Lestari, and Nia Erika Safitri. "Pemanfaatan jagung (Zea mays) sebagai bahan tambahan dalam pembuatan permen Jelly." Teknologi Pangan : Media Informasi dan Komunikasi Ilmiah Teknologi Pertanian 12, no. 1 (2021): 123–30. http://dx.doi.org/10.35891/tp.v12i1.2163.

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Candy is a snack that is loved by many people, especially children because it has a sweet taste. The texture of the candy is divided into hard candy (hard candy) and soft candy (soft candy). One example of soft candy is jelly candy. Jelly is a candy made from water or plant juice and gel-forming material. The material that can be used in making jelly candy is juice from corn. Corn is a cereal crop that contains starch or sugar, this corn is usually needed in the industrial world as feed or in the food processing industry. The purpose of this study was to produce corn jelly candy products favor

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Horison, Ronald, and Silvia Surini. "Utilization of glucomannan-xanthan gum-carrageenan based co-processed excipients in the development of nutraceutical pomegranate (Punica granatum L.) peel extract jelly." Journal of Pharmacy & Pharmacognosy Research 13, no. 3 (2025): 774–86. https://doi.org/10.56499/jppres24.2060_13.3.774.

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Context: The expanding product market presents an opportunity for the creation of innovative nutraceuticals incorporating pomegranate (Punica granatum L.) peel extract (PPE) in attractive dosage forms. In this context, novel dosage forms such as jelly are widely accepted due to their appealing qualities. However, achieving a desirable chewy texture throughout jelly production necessitates the use of a gelling agent with high gel strength, prompting the exploration of superior excipients. This study focuses on the development and application of new excipient combinations, namely carrageenan, xa

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Blyagoz, A. I., and M. V. Vlasenko. "Development of the formulation and technology for functional jelly using mulberry syrup." New Technologies 18, no. 1 (2022): 26–32. http://dx.doi.org/10.47370/2072-0920-2022-18-1-26-32.

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The use of modern technologies in the production of food products often leads to decrease in nutritional value due to the loss of essential nutrients. In this regard, there is a need to search for new technological solutions in the field of food fortification. Functional food products are one of the actively developing areas for solving this problem. The main component of functional foods are functional ingredients, thanks to which the product exhibits useful, health-improving properties. At present, functional nutrition has become available, that is the ability to make a varied diet from food

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Rahmawan Wira Ghani, Sulung, and Elly Rustanti. "Innovation of Avocado Leaf-Based Jelly Candy with the Addition of Beef Gelatin." ALKIMIA : Jurnal Ilmu Kimia dan Terapan 7, no. 1 (2023): 299–304. https://doi.org/10.19109/rmc13z84.

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This study aims to develop avocado (Persea americana Mill) leaf-based jelly candy with the addition of bovine gelatin, in response to the increasing demand for herbal food and beverage products in Indonesia. The research methodology involved making five jelly candy formulas with varying concentrations of gelatin and avocado leaf extract. Product quality testing was conducted to determine moisture content, pH, texture, and organoleptic analysis. The results showed that all jelly candy formulas met the set standards for moisture content, with a pH that was classified as acidic and ranged from 3.

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Utomo, Bagus Sediadi Bandol, Muhamad Darmawan, Arif Rahman Hakim, and Debby T. Ardi. "PHYSICOCHEMICAL PROPERTIES AND SENSORY EVALUATION OF JELLY CANDY MADE FROM DIFFERENT RATIO OF k-CARRAGEENAN AND KONJAC." Squalen Bulletin of Marine and Fisheries Postharvest and Biotechnology 9, no. 1 (2014): 25. http://dx.doi.org/10.15578/squalen.v9i1.93.

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A study on quality of jelly candy formulated from k-carrageenan and konjac (jelly powder), hasbeen conducted. The objective of this study was to determine the best ratio of k-carrageenan andkonjac in the formulation of jelly candy. The ratio of k-carrageenan and konjac was varied from40:25; 35:30; 30:35; to 25:40. The quality parameters observed on jelly candy produced were gelstrength, elasticity, stickiness, water activity (a w), and sensory test. Results showed that the bestratio of -carrageenan to konjac was 40:25 (formula A) which produced candy with physicochemicalquality closed to that

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Hasani, Mahsa, and Sedigheh Yazdanpanah. "The Effects of Gum Cordia on the Physicochemical, Textural, Rheological, Microstructural, and Sensorial Properties of Apple Jelly." Journal of Food Quality 2020 (August 17, 2020): 1–8. http://dx.doi.org/10.1155/2020/8818960.

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The aim of this research was to study the effects of gum cordia on the physicochemical, color, textural, rheological, microstructural, and sensorial properties of apple jelly. Apple jelly was prepared by replacement of 0, 25, 50, 75, and 100% of pectin with gum cordia. The results showed that gum cordia had a significant effect on the physicochemical properties (ash, protein, TPC, DE, and color) of apple jelly. The total phenol content of the sample significantly increased with the addition of gums. The rheological properties showed that a sample containing 75% gum cordia was similar to contro

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Ahmad Saddam Hussein, Firman Rezaldi, Elok Zubaidah, et al. "Biochemical Characteristics of the Formulation and Preparation of Telang Flower Kombucha Jelly as an Antioxidant, Food and Pharmaceutical Biotechnology Products." Journal of Health and Nutrition Research 3, no. 3 (2024): 192–200. https://doi.org/10.56303/jhnresearch.v3i3.287.

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One of the functional food preparations which is soft formulated and made from hydrocolloid ingredients which include agar, gum, carrageenan, pectin and gelatin is jelly candy. In the formulation and preparation of jelly candy, which aims to increase its functional value, in this research, bioactive compounds are added which function to improve the health aspects of consuming it. In this research, jelly candy is made from butterfly pea flower kombucha because it contains organic acid compounds, polyphenols, vitamins, amino acids, so it is good for body health. Kombucha is made from butterfly p

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Franco, Eryvelton de Souza, Camilla Maria Ferreira de Aquino, Paloma Lys de Medeiros, Liriane Baratella Evêncio, Alexandre José da Silva Góes, and Maria Bernadete de Souza Maia. "Effect of a Semisolid Formulation ofLinum usitatissimumL. (Linseed) Oil on the Repair of Skin Wounds." Evidence-Based Complementary and Alternative Medicine 2012 (2012): 1–7. http://dx.doi.org/10.1155/2012/270752.

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The purpose of this study was to investigate the effects of a semisolid formulation of linseed oil, SSFLO (1%, 5%, or 10%) orin naturalinseed oil on skin wounds of rats. We used wound models, incisional and excisional, to evaluate, respectively, the contraction/reepithelialization of the wound and resistance to mechanical traction. The groups (n=6) treated with SSFLO (1% or 5%) began the process of reepithelialization, to a significant extent (P<.05), on the sixth day, when compared to the petroleum jelly control group. On 14th day for the groups treated with SSFLO (1% or 5%), 100% reepithe

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