Abstract
Myrobalan plum is a widespread but underutilized fruit, rich in dietary fiber, organic acids and bioactive compounds. The present research was carried out to develop myrobalan plum leathers using different levels of sugar addition, and to improve their functionality by adding blackcurrant (BCP) and bilberry (BBP) pomace powders. The resulting fruit leathers were analyzed for color, titratable acidity, total phenolic content, antioxidant activity, organic acid profile, phenolic profile and sensory properties. Five samples were manufactured with different fruit pulp/sugar ratios of 100:0, 90:10, 80:20, 70:30 and 60:40, respectively. The myrobalan leathers prepared with 90% pulp and 10% sugar showed the highest sensory scores and physicochemical properties. BCP and BBP were added at 1% and 2% to the leather formulation manufactured at a myrobalan puree/sugar ratio of 90:10. Total phenolic content increased 2 and 3.5 times as a result of 1% and 2% BBP addition and only 1.15 and 1.29 times as a result of 1% and 2% BCP addition, respectively. Among the quantified phenolic compounds, epicatechin dominated in control myrobalan fruit leather, followed by catechin hydrate and chlorogenic acid. This research highlights the potential of processing myrobalan plums into fruit leathers, a nutritious and functional snack food, and of enhancing the product's functional profile and sensory appeal by adding blackcurrant and bilberry pomace powders, thus contributing to the sustainable use of these by-products.