Development and Characterization of Functional Gummies Enriched with País Grape Extract for Presbyphagia

The increasing prevalence of presbyphagia and mild dysphagia among adults over 65 years (International Dysphagia Diet Standardisation Initiative, IDDSI, levels 4–6) has increased the demand for texture-modified foods that ensure safe swallowing while providing added health benefits. This study aimed to develop functional gummy-like systems containing grape pomace extracts obtained by ultrasound-assisted extraction using either a natural deep eutectic solvent (NaDES; choline chloride:citric acid, 1:1) or water, and to evaluate the effects of extraction medium and formulation composition on their physicochemical, textural, and bioactive properties. A simplex-centroid mixture design was used to assess the combined effects of gelatin (4–8%), low-methoxyl pectin (1–3%), and extract concentration (5–10%). NaDES-based formulations exhibited lower water activity and a more homogeneous moisture distribution than aqueous counterparts, indicating improved water structuring within the gel network. Intermediate gelatin–pectin ratios produced cohesive matrices with moderate firmness, consistent with IDDSI levels 5–6. Formulation F5 (6% gelatin, 1% pectin, 7.5% extract) showed the best overall performance, combining favorable textural properties with the highest total polyphenol content and antioxidant activity. These findings support the use of NaDES-extracted grape pomace for developing functional foods suitable for individuals with dysphagia.