August 28, 2025 | Future Postharvest and Food |
The study conducted by Saintgits College of Engineering (Autonomous), India, investigated the development of fruit leather as a value-added product to reduce post-harvest losses in tropical fruits. Fruit leather is produced by drying fruit purees into a chewy, nutritious product, offering a sustainable way to utilize underused fruits.
Researchers formulated fruit leathers from blends of papaya and pineapple, incorporating natural antimicrobial agents such as cinnamon and clove to enhance both shelf life and sensory qualities. The leathers were prepared using tray drying at 60 °C and evaluated for physicochemical, sensory, and microbiological properties. Results showed that the papaya–pineapple blend had moisture content of 21.86%, titratable acidity of 0.568%, and total soluble solids of 15.1 °Brix. Microbiological analysis confirmed the absence of harmful pathogens, indicating safe consumption. Sensory evaluation revealed high acceptability for papaya–pineapple leather compared to jackfruit leather, with scores of 8.0 for flavor, 8.2 for texture, and 8.3 for overall acceptability on a 9-point hedonic scale. The inclusion of cinnamon and clove effectively inhibited microbial growth, extending shelf life beyond two months without spoilage.
The study highlights fruit leather as a practical, clean-label product that transforms underutilized tropical fruits into stable, consumer-accepted products while reducing food waste.
