Physicochemical, Antioxidant, and Microbiological Evaluation of a Functional Jelly Candy Formulated for Young Women with Polyendocrine Metabolic Ovarian Syndrome

Abstract

Background: Polyendocrine metabolic ovarian syndrome (PMOS), recently renamed from polycystic ovary syndrome, is a common endocrine disorder in which oxidative stress has a central pathophysiological role. This has generated interest in food-based antioxidant delivery as an alternative to supplement-based interventions. Aims: To determine the physicochemical and antioxidant properties of an antioxidant-rich functional jelly candy formulated with blueberry, cranberry, orange, ginger, flaxseed, stevia, and agar-agar, and to evaluate its microbial quality and shelf-life stability during 30 days of refrigerated storage. Study Design: Single-batch experimental laboratory study. Place and Duration of Study: Food Analysis Laboratory, Babasaheb Bhimrao Ambedkar University (A Central University), Lucknow, India, from January 2026 to May 2026. Methodology: A single batch of antioxidant-rich functional jelly candy was developed under standardised laboratory conditions. The pH and total soluble solids (TSS) were determined in triplicate using a digital pH meter and refractometer, respectively. DPPH (2,2-diphenyl-1-picrylhydrazyl) free-radical-scavenging activity was evaluated spectrophotometrically at 517 nm, and total phenolic content (TPC) was measured using the Folin–Ciocalteu method at 750 nm and expressed as milligrams of gallic acid equivalents (GAE) per 100 g. Microbial quality was evaluated by total plate count (CFU/g) using the spread-plate technique on Day 0 and after 30 days of refrigerated storage. Data were analysed using IBM SPSS (Version 21) and expressed as the mean ± standard deviation. Results: The jelly candy had an acidic pH of 3.37 ± 0.02 and a TSS of 9.6 ± 0.26 °Brix, consistent with a low-sugar fruit-based formulation. DPPH radical-scavenging activity was 62.12 ± 1.94% inhibition, and TPC was 177.00 ± 2.65 mg GAE/100 g. No colonies were detected by total plate count on Day 0, and only slight growth to 1.0 × 10² CFU/g was observed after 30 days of refrigerated storage, remaining within the stated microbiological limit. Conclusion: The developed jelly candy showed consistent physicochemical characteristics, measurable antioxidant and phenolic activity, and low total aerobic counts over 30 days of refrigerated storage. It may have potential as an antioxidant-rich functional food carrier, subject to further independent-batch, sensory, storage-stability, and in vivo or clinical evaluation in relation to PMOS.