## 3 Conclusions  
This study comprehensively evaluated the effects of increasing GF gelling agent concentrations on strawberry-based drinking jelly's physicochemical, antioxidant, and flavor attributes. Overall, the results demonstrate that GF gelling agent concentration profoundly  
Figure 8: Heat map generated by TBtools showing the visualization of flavor compounds in the drinking jelly made of strawberry fruit concentrate and different concentrations of GF gelling agent. Note: S1–S5 represent the drinking jelly samples prepared with varying concentrations of GF gelling agent: S1 (0.2%), S2 (0.4%), S3 (0.6%), S4 (0.8%), and S5 (1.0%).  
influences critical quality parameters, including color characteristics, gel network structure, viscosity, a\({}_{\text{w}}\), flavor profile, and phytochemical retention. Color attributes were significantly enhanced with increasing GF levels, with L* and a* values rising, while b* decreased. Optimal visual appeal was observed in the S4 samples, where the jelly achieved a balanced light red hue, enhancing its marketability. Microscopic analysis revealed that increasing GF concentrations in the drinking jelly (S1-S4) produced a homogeneous, compact gel matrix suitable for drinking jelly. However, concentrations above S4 caused excessive gelation, compromising the product's flowability and drinkability. The physicochemical properties showed that increasing GF levels raised the pH, TSS, and TSS/TA ratio, resulting in a sweeter and less acidic product, while a\({}_{\text{w}}\) decreased, improving product stability. Viscosity increased proportionally with GF concentration, enhancing the texture and mouthfeel but compromising fluidity at 1.0%. phytochemical analysis revealed a decline in AsA and TPC as GF concentration increased, which led to reduced DPPH and ABTS radical scavenging activity, particularly at higher levels. Volatile compound analysis identified a progressive enhancement in the flavor profile, with alcohols (notably 1-octanol) and esters (such as methyl anthranilate) exhibiting the most significant increases, contributing to waxy, fruity, and sweet notes. Aldehydes such as hexanal and octadecanal complemented the dominant volatiles with fresh and grassy undertones, while terpenoids and phenolic compounds added floral and woody complexity. The GF gelling agent facilitated the entrapment and controlled release of these volatiles, resulting in the structured progression of flavor compounds. The results revealed that a GF concentration of 0.8% (S4) was optimal for producing high-quality drinking jelly. At this concentration, the product achieved desirable visual appeal, a cohesive gel structure, balanced flavor complexity, and acceptable antioxidant retention. Higher GF levels enhanced mechanical properties but led to over-gelation, compromised drinkability, and reduced phytochemical retention. This study demonstrates the efficacy of GF seaweed as a novel gelling agent for producing fruit juice-based drinking jellies, highlighting its potential in phytochemical retention. The findings expand the applications of GF seaweed beyond its traditional uses, establishing its value in modern food systems. Incorporating GF seaweed as a gelling agent improves product functionality and represents a sustainable approach to utilizing marine resources in contemporary food applications. Future research could explore how variations in GF quality or source affect its functional properties. Additionally, investigating the interaction of GF with other bioactive compounds, as well as its potential applications in diverse food matrices, could further expand its utility. Long-term storage studies would also be valuable to assess the product's shelf life, stability, and physicochemical changes under varying storage conditions.