Gummies: From Confectionery to Functional Hydrogel-Based Bioactive Delivery Systems

Abstract

Gummies have evolved from traditional confectionery products into hydrogel-based systems capable of incorporating and releasing bioactive compounds. This review examines the main formulation and technological factors governing their structure and functionality, with an emphasis on the use of hydrocolloids, alternative sweetening systems, and molecular interactions, the incorporation of bioactives, and the recent use of emerging technologies in their production. The literature was retrieved from Scopus, Web of Science, ScienceDirect, and Google Scholar, encompassing studies published between 2005 and August 2026. The literature shows that the type of hydrocolloid and the sweetener composition strongly influence gel formation, water mobility, hydrogen bonding, crystallization, texture, and storage stability. Plant byproducts, extracts, and marine-derived ingredients provide additional sources of bioactive compounds, while microencapsulation, nanoencapsulation, high-pressure processing, cryoconcentration, ultrasound, and 3D printing offer opportunities to enhance their protection and release. However, interactions between bioactive compounds and the gel matrix can affect texture, sensory acceptance, stability, and bioaccessibility. Therefore, developing functional gummies requires a comprehensive understanding of formulation, hydrogel structure, processing conditions, and bioactive stability to obtain products with suitable technological, sensory, and functional properties.