o:10028 From traditional to functional jelly formulations: utilization of black raspberry pomace extract en Black raspberry (Rubus occidentalis) is a rich source of anthocyanins, particularly cyanidin derivatives, along with ellagitannins [1]. A renewed interest in black raspberry, not only for its unique flavor but also for characteristics associated with health and sensory quality in preparation of functional food is notable [2]. Creation of low-sugar black raspberry products, such as jellies with refined sugar substitutes, is one direction of functional food production. For this purpose, four jelly formulations enriched with 3% of black raspberry pomace (BRP) extract were developed; PS-pectin/sucrose; GS-gelatin/sucrose; PI-pectin/inulin; GI-gelatin/inulin, as well as four control samples. All samples were examined for their phytochemical composition (total phenolic content-TPC and total anthocyanin content - TAC), functional characteristics (in vitro antioxidant and antidiabetic activities) and sensory attributes. HPLC was used for quantitative analysis of the main anthocyanins (cyanidin-3-O-glucoside, cyanidin-3-O-rutinoside and cyanidin-3-O-sambubioside). The results indicated that TPC and TAC were higher in samples with inulin (GI and PI) compared to those with sucrose. The antioxidant activity measured by DPPH· and ABTS·+ assays was significantly different between samples enriched with BRP (p<0.05), while samples with inulin (GI and PI) did not show significant differences compared to jellies with sucrose in FRAP assay (p>0.05). The samples showed no significant differences toward α-amylase inhibition (IC50-3.41-3.61 mg/mL), with exception of control pectin/inulin (CPI) sample which expressed significantly lower activity compared to other samples (p<0.05). On the other hand, only pectin-based jelly formulation PI showed inhibitory potential toward α-glucosidase enzyme (IC50-0.82±0.02 mg/mL). For sensory evaluation, 16 sensory attributes were assessed, showing significant discrimination among the samples. The gelling agents influenced perceptual differences between the formulations in terms of texture and appearance, while the flavor attributes were mainly affected by the sweetening ingredients used. The results of the study showed that enriching jelly with anthocyanins as well as the choice of gelling agent and sweetener can help to obtain a healthier option for consumers. 2026-07-20T12:51:49.899Z 44 no 46 Jelena Popović-Djordjević University of Belgrade, Faculty of Agriculture, Belgrade 46 Katarina Šavikin Institute for Medicinal Plant Research ''Dr. Josif Pančić'' Belgrade 0000-0002-2086-9593 46 Nikola Tomić University of Belgrade, Faculty of Agriculture, Belgrade 46 Olgica Nedić Institute for the Application of Nuclear Energy (INEP), University of Belgrade application/pdf 1630315 https://unilib.phaidrabg.rs/o:10028 no yes 1 70 92000004 71A10 The 4th European Symposium on Phytochemicals in Medicine and Food Book of Abstracts 18 18 2026