Formulation and characterization of functional marshmallows enriched with <i>Phoenix dactylifera</i> L. syrup: rheological, antioxidant, and sensory properties

Consumer demand for healthier confectionery products has grown due to increased awareness of the health risks associated with excessive sugar consumption. Reformulating marshmallows by reducing sugar and incorporating natural ingredients can enhance the nutritional value of a product typically low in beneficial compounds. This study aimed to develop marshmallows using date syrup as a natural substitute for added sugars and artificial additives. A Design of Experiments (DOE) approach was used to optimize gelatin and date syrup proportions. The resulting formulations were evaluated for physicochemical properties, color, texture, and microbiological quality. Bioactive attributes, including total polyphenols, flavonoids, condensed tannins, anthocyanins, and antioxidant activity (DPPH), were also assessed, along with sensory acceptability. Significant differences (p ≤ 0.05) were observed among formulations. Moisture content remained within acceptable limits for ambient storage. Higher date syrup levels increased total phenolic content (93.5 mg GAE/100 g), antioxidant activity (72.15%), and product hardness, while enhancing the yellow color (+b* value). Overall, date syrup incorporation improved the nutritional profile and sensory appeal of marshmallows, demonstrating strong potential for large-scale production as a healthier confectionery alternative.