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Development and Characterization of Lychee‐Based Probiotic Gummy Jelly Containing Limosilactobacillus fermentum T0701.

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Title: Development and Characterization of Lychee‐Based Probiotic Gummy Jelly Containing Limosilactobacillus fermentum T0701.
Authors: Sornsenee, Phoomjai1 (AUTHOR), Chimplee, Siriphorn2 (AUTHOR), Saki, Morteza3 (AUTHOR), Mitsuwan, Watcharapong4 (AUTHOR), Leepromma, Yosita5 (AUTHOR), Romyasamit, Chonticha5,6,7 (AUTHOR) chonticha.ro@wu.ac.th, Jha, Poulami (AUTHOR) pojha@wiley.com
Source: Journal of Food Processing & Preservation. 5/26/2026, Vol. 2026, p1-8. 8p.
Subjects: Lactobacillus fermentum, Litchi, Sensory evaluation, Probiotics, Fermentation, Confectionery, Functional foods
Abstract: Gummy jelly is a food that can be used as a functional carrier for probiotics, bioactive substances, and vitamins. The aim of this study was to develop and evaluate a gummy jelly produced from lychee juice fermented with Limosilactobacillus fermentum T0701. The gummy jelly was prepared using lychee juice as a substrate and fermented with L. fermentum T0701. The gummy jelly prepared as Recipe 2 (+Pro15G) and Recipe 4 (+Pro20G), and the nonprobiotic samples prepared as Recipe 1 (−Pro15G) and Recipe 3 (−Pro20G), were evaluated for sensory properties and characteristics. Recipe 2 was further analyzed for nutritional value and storage properties. The number of probiotic cells (log CFU/g) increased to 10.84 ± 3.34 and the pH decreased to 4.08 ± 0.21 after fermentation of lychee juice with L. fermentum T0701. The sensory attributes were widely acceptable for Recipe 2; however, the lowest acceptability scores for aroma and appearance in Recipe 2 were significantly different compared with nonprobiotic lychee gummy jelly Recipes 1 and 3, respectively. Additionally, the Recipe 2 per 100 g weight contained high protein (16.23 g), low fat or low saturated fat (0.15–0.21 g), and low sodium (26.96 mg) contents. The viable probiotic counts in the enriched lychee gummy jelly decreased below the recommended probiotic threshold of 106 CFU/g during storage, whereas reduced moisture content (44.82% ± 1.09%–35.87% ± 1.09%) and increased water activity (0.95 ± 0.001–0.98 ± 0.001) were observed during storage. Notably, probiotic viability decreased to undetectable levels after 30 days, indicating a limitation in maintaining probiotic stability. This reduction may affect the classification of the product as a probiotic food, as sufficient viable cell counts are required to confer health benefits. Therefore, further optimization is necessary to enhance probiotic survival during storage. We developed a probiotic lychee gummy jelly that can be used to improve products in functional sugar‐based confectionery. [ABSTRACT FROM AUTHOR]
Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
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  Label: Title
  Group: Ti
  Data: Development and Characterization of Lychee‐Based Probiotic Gummy Jelly Containing Limosilactobacillus fermentum T0701.
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  Data: <searchLink fieldCode="AR" term="%22Sornsenee%2C+Phoomjai%22">Sornsenee, Phoomjai</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Chimplee%2C+Siriphorn%22">Chimplee, Siriphorn</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Saki%2C+Morteza%22">Saki, Morteza</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Mitsuwan%2C+Watcharapong%22">Mitsuwan, Watcharapong</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Leepromma%2C+Yosita%22">Leepromma, Yosita</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Romyasamit%2C+Chonticha%22">Romyasamit, Chonticha</searchLink><relatesTo>5,6,7</relatesTo> (AUTHOR)<i> chonticha.ro@wu.ac.th</i><br /><searchLink fieldCode="AR" term="%22Jha%2C+Poulami%22">Jha, Poulami</searchLink> (AUTHOR)<i> pojha@wiley.com</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Processing+%26+Preservation%22">Journal of Food Processing & Preservation</searchLink>. 5/26/2026, Vol. 2026, p1-8. 8p.
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  Data: <searchLink fieldCode="DE" term="%22Lactobacillus+fermentum%22">Lactobacillus fermentum</searchLink><br /><searchLink fieldCode="DE" term="%22Litchi%22">Litchi</searchLink><br /><searchLink fieldCode="DE" term="%22Sensory+evaluation%22">Sensory evaluation</searchLink><br /><searchLink fieldCode="DE" term="%22Probiotics%22">Probiotics</searchLink><br /><searchLink fieldCode="DE" term="%22Fermentation%22">Fermentation</searchLink><br /><searchLink fieldCode="DE" term="%22Confectionery%22">Confectionery</searchLink><br /><searchLink fieldCode="DE" term="%22Functional+foods%22">Functional foods</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Gummy jelly is a food that can be used as a functional carrier for probiotics, bioactive substances, and vitamins. The aim of this study was to develop and evaluate a gummy jelly produced from lychee juice fermented with Limosilactobacillus fermentum T0701. The gummy jelly was prepared using lychee juice as a substrate and fermented with L. fermentum T0701. The gummy jelly prepared as Recipe 2 (+Pro15G) and Recipe 4 (+Pro20G), and the nonprobiotic samples prepared as Recipe 1 (−Pro15G) and Recipe 3 (−Pro20G), were evaluated for sensory properties and characteristics. Recipe 2 was further analyzed for nutritional value and storage properties. The number of probiotic cells (log CFU/g) increased to 10.84 ± 3.34 and the pH decreased to 4.08 ± 0.21 after fermentation of lychee juice with L. fermentum T0701. The sensory attributes were widely acceptable for Recipe 2; however, the lowest acceptability scores for aroma and appearance in Recipe 2 were significantly different compared with nonprobiotic lychee gummy jelly Recipes 1 and 3, respectively. Additionally, the Recipe 2 per 100 g weight contained high protein (16.23 g), low fat or low saturated fat (0.15–0.21 g), and low sodium (26.96 mg) contents. The viable probiotic counts in the enriched lychee gummy jelly decreased below the recommended probiotic threshold of 106 CFU/g during storage, whereas reduced moisture content (44.82% ± 1.09%–35.87% ± 1.09%) and increased water activity (0.95 ± 0.001–0.98 ± 0.001) were observed during storage. Notably, probiotic viability decreased to undetectable levels after 30 days, indicating a limitation in maintaining probiotic stability. This reduction may affect the classification of the product as a probiotic food, as sufficient viable cell counts are required to confer health benefits. Therefore, further optimization is necessary to enhance probiotic survival during storage. We developed a probiotic lychee gummy jelly that can be used to improve products in functional sugar‐based confectionery. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Food Processing & Preservation is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
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    Identifiers:
      – Type: doi
        Value: 10.1155/jfpp/1949909
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 8
        StartPage: 1
    Subjects:
      – SubjectFull: Lactobacillus fermentum
        Type: general
      – SubjectFull: Litchi
        Type: general
      – SubjectFull: Sensory evaluation
        Type: general
      – SubjectFull: Probiotics
        Type: general
      – SubjectFull: Fermentation
        Type: general
      – SubjectFull: Confectionery
        Type: general
      – SubjectFull: Functional foods
        Type: general
    Titles:
      – TitleFull: Development and Characterization of Lychee‐Based Probiotic Gummy Jelly Containing Limosilactobacillus fermentum T0701.
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            NameFull: Sornsenee, Phoomjai
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            NameFull: Chimplee, Siriphorn
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            NameFull: Saki, Morteza
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            – D: 26
              M: 05
              Text: 5/26/2026
              Type: published
              Y: 2026
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