Development of Bioactive Candy Supplements Using Mixed Seeds and Dry Fruits for Emotional Resilience and Mental Clarity

Abstract

Background: Nutrient-dense seeds, nuts, and dried fruits provide protein, dietary fiber, unsaturated fatty acids, minerals, and phytochemicals that have attracted interest in functional-food development and broader dietary strategies relevant to brain health. However, incorporation of these ingredients into acceptable shelf-stable confectionery products requires physicochemical, antioxidant, microbiological, and sensory evaluation. Objective: To develop mixed-seed and dried-fruit bioactive candy formulations and characterize their nutritional composition, phenolic and flavonoid contents, antioxidant activity, microbial count, and sensory acceptability. Methods: Five 100-g formulations containing pumpkin, sunflower, flax and chia seeds, almonds, walnuts, dates, and figs were developed. Proximate composition, ash fractions, total phenolic content, total flavonoid content, DPPH radical-scavenging activity, total plate count, and sensory characteristics were evaluated. Results: Protein ranged from 13.87% to 14.86%, crude fiber from 5.88% to 6.78%, and carbohydrate from 60.58% to 63.98%. L5N had the highest total phenolic content (6.93±0.51 mg GAE/g), L2N the highest flavonoid content (10.67±0.58 mg QE/g), and L4N the highest DPPH inhibition (56.98±0.41%). Total plate counts ranged from 5.1×10² to 7.0×10² CFU/g. The sensory evaluation identified L4N as the most favorably rated formulation, particularly for taste and texture. Conclusion: Mixed seeds and dried fruits were successfully incorporated into nutrient- and phytochemical-containing candy prototypes. The findings establish nutritional, antioxidant, microbiological, and sensory characteristics of the formulations but do not demonstrate improvement in emotional resilience, cognition, or mental health.