## 3 Results and Discussion
### Physicochemical and Sensorial Characterization of Gummy Candies
This lower soluble solid content is mainly due to the lack of concentration and drying stages during processing, which prevents an increase in soluble solids, affecting the stability and final quality of the product. In addition, the high moisture content (\(\sim\)50%) exceeds the standard range of 15-30%, negatively impacting texture and increasing the gummies' susceptibility to microbial contamination [19; 47]. Reducing moisture in gummy candies enhances their texture, making them firmer and palatable while extending their shelf life by limiting water activity, which is crucial for microbial growth. Lower humidity improves storage stability, reduces mold, and maintains sensory qualities, preventing stickiness, which is critical to consumer acceptance [19; 48; 49]. Adjusting formulations and incorporating drying processes are recommended to meet optimal quality and stability standards, ensuring product appeal and market success. Figure 3 shows the FTIR spectra of the three formulations, evidencing similar strain bands and suggesting physical incorporation without chemical interactions. Peaks at 3378 cm\({}^{-1}\) (hydroxyl group of water and polysaccharides), 1643 cm\({}^{-1}\) (amide group of proteins), and 1546 cm\({}^{-1}\) (phenols and flavonoids of tumbo juice) stand out. In addition, peaks between 703 and 1546 cm\({}^{-1}\) correspond to sugar components, and at 1042 cm\({}^{-1}\), sucrose is detected, associated with the vibration of glycosidic bonds between fructose and glucose. The intensity of the FTIR peaks does not present significant variations due to the reduced amount of iron, which does not generate alterations in the functional groups [42; 43]. FTIR analysis evidences the fact that incorporating encapsulated erythrocytes in gummy candy formulations does not significantly alter the structural characteristics of the matrix, which reinforces its viability for food applications [48; 50]. The consistency of the strain bands, associated with hydroxyl groups, amides, phenols, flavonoids, and sugars, suggests that encapsulated erythrocytes interact compatibly with the original components [41; 48]. This behavior is key to maintaining the functionality and chemical stability of the product, allowing the encapsulated iron to be incorporated without compromising the system's integrity [51]. In addition, these characteristics ensure that the gummy candies can serve as an efficient vehicle for delivering essential nutrients, such as iron, without negatively affecting sensory quality or consumer acceptance [41; 45]. Figure 2: Gummy candies with added encapsulated erythrocytes from guinea pig blood (F1, F2, and F3 are the formulations). Figure 4a presents the acceptability test results for three formulations of gummy candies made with guinea pig blood. Formulation F3 (6% EEGPB) achieved the highest flavor, aroma, and texture acceptance, with no significant differences observed in color. The encapsulation process enhanced the sensory properties by masking off-flavors and improving taste and texture, leading to higher product acceptance [51; 52]. Additionally, Figure 4b illustrates the preference test results, showing that F3 (6% EEGPB) was the preferred formulation, with 67% of panelists selecting it, followed by F2 (5% EEGPB) with 20% and F1 (4% EEGPB) with 13%. These findings confirm that higher EEGPB content correlates with greater consumer preference, likely due to improved sensory characteristics. This technique effectively stabilized flavors and maintained sensory quality, which is crucial for consumer acceptance and market competitiveness [53; 54; 55]. Sensory evaluation emphasizes the importance of encapsulation in increasing the appeal of functional foods [51; 56]. In the case of gummy candies with guinea pig blood, encapsulation masked undesirable flavors and incorporated iron-rich erythrocytes without compromising taste and texture.