Valorization of Indigenous Fruits in Functional Leather Snacks: A Study on κ-Carrageenan Fortified Mixed Fruit Leathers.

Abstract

This study explores the formulation of mixed fruit leather derived from indigenous fruits-jackfruit, banana, and silverberry-by drying the fruit mixture with citric acid and κ-carrageenan at 60°C for 8 h. The resultant fruit leather exhibits a well-balanced nutritional profile, including protein (4.40-4.47 g), fiber (2.75-3.45 g), carbohydrates (71.67-72.60 g), minerals (2.48%-2.81%), and energy (304.56-307.36 kcal) per 100 g. Rich in essential minerals, the product contains potassium (670.62-675.97 mg), phosphorus (402.57-406.86 mg), calcium (474.38-478.46 mg), sodium (61.88-62.97 mg), magnesium (507.70-511.94 mg), iron (5.22-5.25 mg), selenium (1.40-1.47 mg), manganese (0.71-0.76 mg), copper (1.58-1.71 mg), and zinc (2.00-2.05 mg) per 100 g. It also provides substantial amounts of ascorbic acid (40.15-42.15 mg), carotenoids (692.52-705.58 µg), flavonoids (192.42-199.51 mg), phenols (169.05-194.13 mg), and antioxidant activity (84.19%-86.50%) per 100 g. The addition of 0.4% κ-carrageenan enhanced the fruit leather's physico-chemical, textural, and sensory properties, while improving the retention of micronutrients through its protective gel-like matrix based on experimental findings. This study contributes critical insights into the role of hydrocolloids in fruit leather development, emphasizing their potential to improve the nutritional quality, bioactive compound stability, and consumer appeal of sustainable snack alternatives. PRACTICAL APPLICATIONS: The formulation of mixed fruit leather with the incorporation of κ-carrageenan presents a viable solution for creating value-added functional snacks using underutilized and seasonal indigenous fruits like jackfruit, banana, and silverberry. It caters to the growing demands of the consumers for ready-to-eat, convenient, and sustainable functional plant-based finger foods. By the co