1. A functional fruit leather with potential antioxidant and extended life comprising: (i) mixture of fruit pulp of at least two fruits, (ii) at least one natural colorant, and (iii) at least one natural sweetening agent, (iv) at least one spice, (v) lemon juice, and (vi) water wherein said functional fruit leather exhibits shelf life of 6-8 months, wherein said functional fruit leather with potential antioxidant and extended life exhibits significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals.

2. The functional fruit leather of claim 1, wherein said fruit is selected from apple, peach, papaya (Carica papaya), plum (Prunus domestica), jujube (Ziziphus mauritiana), pear (Pyrus communis).

3. The functional fruit leather of claim 1, wherein said natural colorant is selected from annatto seeds, Hibiscus rosa sinensis, Rhododhandron arboreum (anthocyanin), Beta vulgaris (Betacyanin).

4. The functional fruit leather of claim 1, wherein said natural sweetening agent is selected from monk fruit powder, dates, honey, coconut sugar, stevia.

5. The functional fruit leather of claim 1, wherein said spice is selected from cinnamon, nutmeg powder, cardamom, cloves, coriander powder, mint powder, dried ginger powder.

6. The functional fruit leather of claim 1 comprising: (i) mixture of fruit pulp of apple 60% and peach 40%, (ii) annatto seeds 4.5%, (iii) monk fruit powder 3-5%, (iv) cinnamon spice 1%, (v) lemon juice 2%, and (vi) water 1% wherein said functional fruit leather exhibits shelf life of 6-8 months, wherein said functional fruit leather with potential antioxidant and extended life exhibits significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals.

7. A process to obtain a functional fruit leather with antioxidant potential and extended shelf life of claim 1, comprising the steps: (i) selecting at least two fruits, (ii) peeling and deseeding said selected fruit of step (i), (iii) extracting the fruit pulp from the said peeled and deseeded fruit of step (ii), (iv) pouring the extracted fruit pulp of step (iii) (v) at the desired combinations into the tray, (vi) heating at least one fruit pulp of step (iv) in specific proportion into a tray to obtain a mixture of fruit pulp, (vii) heating the mixture of the fruit pulp of step (iv), (viii) straining the heated fruit pulp of step (v), (ix) adding a natural colorant, a natural sweetening agent to the strained fruit pulp of step (vi) to obtain mixture for the fruit leather, (x) boiling the mixture for the fruit leather of step (vii) and smearing on the trays, and (xi) drying the mixture for the fruit leather of step (viii) to obtain a functional fruit leather. wherein said functional fruit leather exhibits shelf life of 6-8 months, and wherein said functional fruit leather with potential antioxidant and extended life exhibits significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals.

8. The process to obtain a functional fruit leather of claim 8, wherein said fruit is selected from apple, peach, papaya, plum, jujube, pear; said natural colorant is selected from Annatto seeds, Hibiscus rosa sinensis, Rhododhandron arboreum (anthocyanin), Beta vulgaris (Betacyanin); said natural sweetening agent is selected from monk fruit powder, dates, honey, coconut sugar, stevia.

9. The functional fruit leather of claim 1, wherein said natural colorant is selected from annatto seeds, Hibiscus rosa sinensis, Rhododhandron arboreum (anthocyanin), Beta vulgaris (Betacyanin).

10. The functional fruit leather of claim 1, wherein said natural sweetening agent is selected from monk fruit powder, dates, honey, coconut sugar, stevia.

11. The process to obtain a functional fruit leather of claim 1, comprising the steps: (i) selecting apple and peach fruits, (ii) peeling and deseeding said selected fruits of step (i), (iii) extracting the fruit pulp from the said peeled and deseeded fruits of step (ii), (iv) pouring the extracted fruit pulps of step (iii) at a proportion of apple 60% and peach 40% into a tray to obtain mixture of fruit pulp, (v) heating the mixture of fruit pulp of step (iv) for up to 80°C for 15 minutes, (vi) straining the heated mixture of fruit pulp of step (v), (vii) adding one natural colorant annatto seeds at 4.5%, one natural sweetening agent monk fruit powder 3-5%, at least one spice at 1%, lemon juice at 2% and water 1% to the strained mixture of fruit pulp of step (vi) to obtain mixture for fruit leather, (viii) boiling the strained mixture for the fruit leather with at least one natural colorant, at least one sweetening agent and at least one spice of step (vii) and smearing on the trays, and (ix) drying the boiled fruit pulp at 55°C for 15-16 hr to obtain the functional fruit leather, wherein said spice is selected from cinnamon, nutmeg powder, wherein said functional fruit leather exhibits shelf life of 6-8 months, wherein said functional fruit leather with potential antioxidant and extended life exhibits significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals.

Description:FIELD OF THE INVENTION:
The present invention relates to the field of functional food and nutrition. Particularly, the present invention discloses a functional fruit leather with antioxidant potential and extended shelf life and a process thereof. More particularly, the present invention discloses a functional fruit leather integrating therapeutic and nutritionally dense components, the components comprising fruit pulp, natural colourant, natural sweetening agent, lime juice or lime extract, water and natural additives comprising flavouring agent and/or taste enhancers and a process thereof.
BACKGROUND OF THE INVENTION:
Functional foods, are foods including whole foods and fortified, enriched, or enhanced foods or dietary components that may reduce the risk of chronic disease and provide a health and physiological benefit beyond the traditional nutrients it contains. Foods increasingly take into account the role of "functional" foods, which should be capable of offering additional physiological benefits, such avoiding or delaying the onset of chronic diseases, in addition to satisfying fundamental nutritional requirements.
Fruits are involved in the whole foods category and promoted as functional foods as they are rich source of several antioxidants such as polyphenols. Nowadays, healthy preserves and beverages that offer functional ingredients such as botanicals, minerals, and antioxidants, are increasing in demand. Blending of two or more fruit with wild edible flower extracts for the preparation of preserves and beverages may be a convenient substitute for the consumption and reducing cost of production by using inexpensive fruits in the blends which could lead to new product development. Fruit leathers are dried fruit that has been reconstructed using a concentrate of a fruit juice or fruit pulp mixture together with additional components. Fruit leather, also called a fruit bar or a fruit slab, is a dehydrated fruit based confectionery dietary product which is often eaten as snack or dessert. Drying of fruits into leather will help to reduce the post-harvest losses due to highly perishable nature of the fruits as a result of high moisture content and help in the utilization of seasonal fruits such as banana, pineapple, and apple to extend their shelf life.
The fruit is valued as a good source of beneficial compounds such as phenolic compounds such as phenolic acids, flavonoids etc. Fresh cut fruits are highly prone to oxidative browning by polyphenol oxidase (PPO) enzymes and also deterioration could be caused by fungi, bacteria, and moulds through oxidation process. One of the biggest problems with fruits is their cut surface browning, which adversely affects the fruit's look and nutritional value as a result of a chemical reaction. Fruits that have been processed or stored may have lost some of their nutritional content and flavour due to browning. While whole apples and peaches experience non-enzymatic browning during harvest and storage, enzymatic browning results from cell disruption brought on by the cutting, peeling, and exposure of fruit in unfavourable conditions during postharvest processes. Fruit slices undergo enzymatic browning due to polyphenol oxidase oxidation of phenols, which transforms them into quinones, which then react and polymerize to form brown pigments (melanosis) on the food's surface. Several treatments such as chemical treatments, chemical treatments can be employed during postharvest processes to slow down and prevent food from browning reactions.
Research on functional foods have revealed that the use of fruits and naturally occurring pigments can inhibit microbial growth, slow oxidative reactions, reduce the accumulation of degradative products, and also preserve sensory attributes and physical properties of developed food products. One of the most attractive processes to improve quality and extend shelf life of functional food is to incorporate bioactive compound with post-harvest technology.
Functional food leather using the fruits exists in literature but there is little information available about the deteriorative changes that fruit leathers go through when they are stored. The exiting functional fruit leather of the exiting art is not popular due to their conventional, inappropriate and inefficient technology that tends to result in loss of pulp quality and product identity.
However, there is no effective process available which discloses the functional fruit leather with excellent sensory properties and good shelf life that will therapeutically help in improving the health and general fitness of consumers.
Prior art US9237758B2 discloses a sugar-free confectionery, methods of making the sugar-free confectionery, and methods of using the sugar-free confectionery to prepare multilayered confectioneries.
Prior art EP2605756A2 discloses a functional food and a method of producing same. In this prior art the functional food was produced by mixing a lipid solvent including a bioactive agent with a semi-solid or liquid food base carrier.
However, the functional fruit leather is inadequately explored area in nutritional food technology. The functional fruit leather suffers with the issues of low shelf life, microbial changes and change in sensory attributes with time. The present invention aims to provide a functional fruit leather with antioxidant potential and extended shelf life and a process thereof.
OBJECTS OF THE INVENTION:
Some of the objects of the present disclosure, which at least one embodiment herein satisfy are as follows:
The main object of the present disclosure is to provide a functional fruit leather comprising at least two fruit pulp, natural colorant, natural sweetening agent, lemon extract/lemon water.
Another object of the present disclosure is to provide a functional fruit leather comprising at least two fruit pulp, natural colorant, natural sweetening agent, and additives such as flavouring agent and/or taste enhancers.
Yet another object of the present disclosure is to provide a functional fruit leather comprising fruit pulp of apple (Malus domestica) and peach (Prunus persica), Annatto seeds (Bixa orellana seeds) as natural colorant, a monk fruit as natural sweetening agent, cinnamon as spice, lemon juice and water.
Yet another object of the present invention is to provide a functional fruit leather with antioxidant potential and extended shelf life.
Yet another object of the present disclosure is to provide a process to obtain a functional fruit leather comprising at least two fruit pulp, natural colorant, natural sweetening agent, lemon juice/lemon extract.
Yet another object of the present disclosure is to provide a process to obtain a functional fruit leather exhibiting significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals.
Yet another object of the present invention is to provide a functional fruit leather that is economical, satisfactory organoleptic, naturally flavoured, preservative-free, therapeutically significant and has a pleasant colour.
Other objects and advantages of the present disclosure will be more apparent from the following description when read in conjunction with the accompanying figures, which are not intended to limit the scope of the present disclosure.
SUMMARY OF THE INVENTION:
Accordingly, the present invention provides a functional fruit leather with antioxidant potential and extended shelf life and a process thereof. The functional fruit leather of the present invention exhibits significant quantities of carbohydrates, fibers, vitamins and minerals comprising at least two fruit pulp, at least one natural colorant and at least one naturally sweetening agent.
In an embodiment of the present disclosure, the at least two fruits are selected from apple (Malus domestica), peach (Prunus persica), guava (Psidium guajava), papaya (Carica papaya), plum (Prunus domestica), jujube (Ziziphus mauritiana), pear (Pyrus communis).
In an embodiment of the present disclosure, the at least two fruits are apple (Malus domestica) and peach (Prunus persica).
In an embodiment of the present disclosure, the natural colorant is selected from Annatto seeds (Bixa orellana seeds), Hibiscus rosa sinensis, Rhododhandron arboreum (anthocyanin), Beta vulgaris (Betacyanin).
In an embodiment of the present disclosure, the natural sweetening agent is selected from monk fruit powder, dates, honey, coconut sugar, stevia.
In one of the embodiments, the functional fruit leather obtained in the present disclosure comprises combination of fruit pulp of apple (Malus domestica) and peach (Prunus persica), Annatto seeds (Bixa orellana seeds) as a natural colorant, monk fruit powder as natural sweetening agent.
In another embodiment, the functional fruit leather of present disclosure comprises a combination of fruit pulp of apple (Malus domestica) and peach (Prunus persica), Annatto seeds (Bixa orellana seeds) as a natural colorant, monk fruit powder as natural sweetening agent, at least one spice and water and lemon juice.
In another embodiment, the spice is selected from cinnamon, nutmeg powder, cardamom, cloves, coriander powder, mint powder, dried ginger powder etc.
In one of embodiment of the present disclosure, there is provided a process to obtain a functional fruit leather, comprising:
(i) selecting at least two fruits,
(ii) peeling and deseeding said selected fruits of step (i),
(iii) extracting the fruit pulp from the said peeled and deseeded fruits of step (ii),
(iv) pouring the extracted fruit pulp of the at least two fruits of step (iii) in specific proportion into a tray to obtain a mixture of fruit pulp,
(v) heating the mixture of the fruit pulp of step (iv),
(vi) straining the heated fruit pulp of step (v),
(vii) adding a natural colorant, a natural sweetening agent to the strained fruit pulp of step (vi) to obtain mixture for the fruit leather,
(viii) boiling the mixture for the fruit leather of step (vii) and smearing on the trays, and
(ix) drying the mixture for the fruit leather of step (viii) to obtain a functional fruit leather.

These and other aspects herein will be better appreciated and understood when considered in conjunction with the following description and the accompanying drawings. It should be understood, however, that the following descriptions are given by way of illustration and not of limitation. Many changes and modifications may be made within the scope of the invention herein without departing from the spirit thereof.
The terms "comprises", "comprising", or any other variations thereof, are intended to cover a non-exclusive inclusion, such that a process or method that comprises a list of 10 steps does not include only those steps but may include other steps not expressly listed or inherent to such a process or method. Similarly, one or more steps of process or components preceded by "comprises... a" does not, without more constraints, preclude the existence of other, steps or components. Appearances of the phrase "in a preferred embodiment”, “in an embodiment", “in another embodiment” and similar language throughout this specification may, but not necessarily do, all refer to the same embodiment.
BRIEF DESCRIPTION OF THE FIGURES
Fig. 1 depicts a flow chart for process to obtain a functional fruit leather
Fig. 2 (a) depicts functional fruit leather comprising the combination of apple (Malus domestica) at 60%, peach (Prunus persica) at 40% with different concentrations of Annatto seed’s extract (Bixa orellana) at 0.5%, 1.5%, 3% and 4.5%
Fig. 2 (b) depicts functional fruit leather comprising the combination of apple (Malus domestica) at 40%, peach (Prunus persica) at 60% with different concentrations of Annatto seed’s extract (Bixa orellana) at 0.5%, 1.5%, 3% and 4.5%
Fig. 2 (c) depicts functional fruit leather comprising the combination of apple (Malus domestica) at 50%, peach (Prunus persica) at 50% with different concentrations of Annatto seed’s extract (Bixa orellana) at 0.5%, 1.5%, 3% and 4.5%
DETAILED DESCRIPTION OF THE INVENTION WITH NON-LIMITING EMBODIMENTS AND EXAMPLES
In the following detailed description of the invention, numerous specific details are set forth in order to provide a thorough understanding of the invention. However, it will be obvious to a person skilled in the art that the invention may be practiced with or without these specific details. In other instances, well known methods, procedures and components have not been described in details so as not to unnecessarily obscure aspects of the invention.
Furthermore, it will be clear that the invention is not limited to these alternatives only. Numerous modifications, changes, variations, substitutions and equivalents will be apparent to those skilled in the art, without parting from the scope of the invention.
In one of the embodiments, the present invention provides a functional fruit leather with antioxidant potential and extended shelf life. The functional fruit leather of the present invention exhibits significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals comprising at least two fruit pulp, at least one natural colorant and at least one naturally sweetening agent.
In an embodiment of the present disclosure, the at least two fruits are selected from apple (Malus domestica), peach (Prunus persica), guava (Psidium guajava), papaya (Carica papaya), plum (Prunus domestica), jujube (Ziziphus mauritiana), pear (Pyrus communis).
In an embodiment of the present disclosure, the at least two fruits are apple (Malus domestica) and peach (Prunus persica).
In an embodiment of the present disclosure, the natural colorant is selected from Annatto seeds (Bixa orellana seeds), Hibiscus rosa sinensis, Rhododhandron arboreum (anthocyanin), Beta vulgaris (Betacyanin).
The natural sweetening agent is selected from monk fruit powder, dates, honey, coconut sugar, stevia.
Apple contains good quantities of vitamin-C and ß-carotene antioxidant, phytonutrients, flavonoids and polyphenols. Apples come in a wide range of shapes, colours and flavours and offer a variety of nutrients that can improve a person's health in a number of different ways. The apples have the potential to prevent digestive cancers, colon and liver cancers, coronary heart disease, lung function disorder and carotene, minerals (iron, potassium, zinc), carbohydrates, and dietary fibre which may contribute to stable blood sugar, cholesterol levels, aid in digestion and prevent constipation due to the well balanced composition of apples. The skin and pulp of peach are full of antioxidants such as carotenoids and caffeic acids, which may slow the ageing process, lower the risk of metabolic and degenerative diseases including diabetes, heart disease, cancer, and Alzheimer's disease.
The natural colorant from Annatto seeds (Bixa orellana seeds) contains a high carotenoid content, primarily bixin, a non-toxic orange-red coloured component, while norbixin is a demethylated derivative of bixin and is a rich source of carotenoids, such as carotene, lutein, etc. Numerous investigations on annatto seed have shown that it has a wide range of pharmacological effects, including antibacterial, antioxidant, anti-inflammatory, antidiabetic, anticancer, improved gastrointestinal motility, analgesic, and antidiarrheal properties. The antioxidant properties of annatto seeds help to prevent spoilage and extend the food shelf life. It is heat-stable; it can withstand high temperatures during food processing without breaking down or losing its colour. Therefore, use of natural colorant such as Annatto seeds shows health advantages than artificial colorants.
In one of the embodiment, the functional fruit leather of present invention comprising: a combination of fruit pulp of apple (Malus domestica) and peach (Prunus persica), Annatto seeds (Bixa orellana seeds) as a natural colorant, monk fruit powder as natural sweetening agent, at least one spice, lemon juice and water.
In an embodiment, the spice is selected from cinnamon, nutmeg powder, cardamom, cloves, coriander powder, mint powder, dried ginger powder etc.
In preferred embodiment, the functional fruit leather of present invention comprising:
(i) a combination of fruit pulp of apple 60% and peach 40%,
(ii) annatto seeds 4.5%,
(iii) monk fruit powder 3-5%,
(iv) cinnamon powder 1%,
(v) lemon juice 2%, and
(vi) water 1%.
In one of the embodiments, a process to obtain a functional fruit leather of the present invention comprising steps:
(i) selecting at least two fruits,
(ii) peeling and deseeding said selected fruits of step (i),
(iii) extracting the fruit pulp from the said peeled and deseeded fruits of step (ii),
(iv) pouring the extracted fruit pulp of step (iii) at the desired combinations into the tray,
(v) heating at least one fruit pulp of step (iv) in specific proportion into a tray to obtain a mixture of fruit pulp,
(vi) heating the mixture of the fruit pulp of step (iv),
(vii) straining the heated fruit pulp of step (v),
(viii) adding a natural colorant, a natural sweetening agent to the strained fruit pulp of step (vi) to obtain mixture for the fruit leather,
(ix) boiling the mixture for the fruit leather of step (vii) and smearing on the trays, and
(x) drying the mixture for the fruit leather of step (viii) to obtain a functional fruit leather.
The present invention provides a functional fruit leather developed through the amalgamation of fruits such as apple and peach with annatto seeds extracts, in conjunction with monk fruit as a natural sweetening agent instead of artificial sweeteners for enhancing sensory attributes with storage stability.
In preferred embodiment, a process to obtain a functional fruit leather of the present invention comprising steps:
(i) selecting apple and peach fruits,
(ii) peeling and deseeding said apple and peach fruits of step (i),
(iii) extracting the fruit pulp from the said peeled and deseeded fruits of step (ii),
(iv) pouring the extracted fruit pulps of step (iii) at a proportion of apple at 60% and peach at 40% into a tray to obtain mixture of fruit pulp,
(v) heating mixture of fruit pulp of step (iv) at a temperature of up to 80°C for 15 minutes,
(vi) straining the heated mixture of fruit pulp of step (v),
(vii) adding annatto seeds at 4.5%, monk fruit powder 3-5%, at least one spice at 1%, lemon juice at 2% and water 1% to the strained fruit pulp of step (vi) to obtain mixture for the fruit leather,
(viii) boiling the mixture for the fruit leather of step (vii) and smearing on the trays, and
(ix) drying the boiled mixture for the fruit leather at 55°C for 15-16 hr to obtain a functional fruit leather,
The functional fruit leather with antioxidant potential and extended shelf life obtained by the process of the present invention comprises at least two fruit pulp, at least one natural colorant and at least one naturally sweetening agent. The fruit pulp is selected from apple (Malus domestica), peach (Prunus persica), guava (Psidium guajava), papaya (Carica papaya), plum (Prunus domestica), jujube (Ziziphus mauritiana), pear (Pyrus communis).
The natural colorant is selected from Annatto seeds (Bixa orellana seeds), Hibiscus rosa sinensis, Rhododhandron arboreum (anthocyanin), Beta vulgaris (Betacyanin).
The natural sweetening agent is selected from monk fruit powder, dates, honey, coconut sugar, stevia.
In another embodiment, a functional fruit leather obtained by the process of present invention comprising combination of fruit pulp of apple (Malus domestica) and peach (Prunus persica), Annatto seeds (Bixa orellana seeds) as a natural colorant, monk fruit powder as natural sweetening agent.
The functional fruit leather the present invention is economical, satisfactory organoleptic, extended shelf life, antioxidant potential, naturally flavoured, preservative-free, therapeutically significant and has a pleasant colour.
Experiments:
Process to obtain Functional Fruit Leather
A functional fruit leather with antioxidant potential and extended shelf life of the present invention starts with selection of the at least two fruits. In the present invention, a combination of the apple and peach fruits were selected along with Annatto seed extract as natural colorant to obtain a function fruit leather prepared by the process of the present invention.
Apples and peaches are a good source of dietary fibre, antioxidants, vitamins, minerals and annatto is used to treat diabetes and other illness. In order to improve both the colour and the nutritional content, the present invention focuses on developing functional fruit Leather by the process of the present invention with the incorporation of annatto seed powder. The developed functional fruit leather is a natural option to synthetic food leathers along with several health benefits. The present invention also shows quality and acceptability of developed functional leather and evaluating excellent sensory properties with good shelf life which will therapeutically help in improving the health and general fitness of consumers.
Apple (Malus domestica cv. Granny smith) and Peach (Prunus persica) were purchased from Hyper city Retail India Ltd, Jaipur and Annatto seeds (Bixa Orellana) were collected from JK Botanicals Pvt Ltd., Navi Mumbai, Thane, Maharashtra and authenticated from the scientist of Krishi Vigyan Kendra of Banasthali Vidyapith, Rajasthan.
After the selection of raw materials, each ingredient was prepared separately to obtain the functional fruit leather of the present invention. The flow chart for a process to obtain a functional fruit leather as shown in Fig. 1 starts with peeling and deseeding the selected fruits and extracting fruit pulp. The process to obtain the functional fruit leather of the present invention starts with preparing the fruit puree with or without the addition of additional ingredients, mixing it, and then drying it are all steps in the overall process of manufacturing functional fruit leather.
Different pre-processing techniques, including thermal and chemical treatments were applied to apple and peach slices. All blanching and dipping treatments had a duration of 5 minutes. Subsequently, the treated samples were allowed to air-expose at room temperature for varying time intervals of 0, 30, and 60 minutes. This facilitates the assessment of their influence on browning, as determined through the analysis of colour values, phenolic compounds, and the activity of Polyphenol Oxidase (PPO). Best Pre-processed treated fruit slices were selected for development of functional fruit leather from apple-peach fruit at the different concentrations of 60:30; 30:60; 45:45 incorporating annatto seeds extract in different concentrations at 0.5,1.5,3.0,4.5%. The functional fruit leather further comprising 2% lemon juice which will help destroying the bacteria during drying, 3-5% monk fruit powder as natural sweetening agent, 1% water and 1% spices such as cinnamon or a dash of nutmeg may also be added for taste. The fruit pulps along with annatto seeds, monk fruit powder and additional lemon juice were boiled and smeared on the trays and dried at 55°C for 15-16 hr to obtain a functional fruit leather.
SENSORY ASSESSMENT OF DEVELOPED FUNCTIONAL FRUIT LEATHER
Twelve treatments of functional fruit leather were prepared by the combination of Apple (Malus domestica), Peach (Prunus persica) with different concentrations of Annatto seed’s extract (Bixa orellana) as shown in the Table 1.
Treatments Granny Smith Apple (MD) Peach (PP) Annatto (BO)
Control 50% 50% 0%
T1S1 60% 40 % 0.5%
T1S2 60% 40 % 1.5%
T1S3 60% 40 % 3%
T1S4 60% 40 % 4.5%
T2S5 40 % 60% 0.5%
T2S6 40 % 60% 1.5%
T2S7 40 % 60% 3%
T2S8 40 % 60% 4.5%
T3S9 50% 50% 0.5%
T3S10 50% 50% 1.5%
T3S11 50% 50% 3%
T3S12 50% 50% 4.5%
Table 1: Twelve treatments of functional fruit leather prepared by the combination of Apple (Malus domestica), Peach (Prunus persica) with different concentrations of Annatto seed’s extract (Bixa orellana)
The control is prepared by a combination of Apple (Malus domestica) at 50%, Peach (Prunus persica) at 50% used as a standard for the evaluation of the twelve treatments of the functional fruit leather of the present invention comprising apple and peach with annatto seeds at different concentrations.
TREATMENT 1 as shown in the Fig. 2 (a) wherein the functional fruit leather comprising the combination of Apple (Malus domestica) at 60%, Peach (Prunus persica) at 40% with different concentrations of Annatto seed’s extract (Bixa orellana) at 0.5%, 1.5%, 3% and 4.5% respectively S1-S4.
TREATMENT 2 as shown in the Fig. 2(b) wherein the functional fruit leather comprising the combination of Apple (Malus domestica) at 40%, Peach (Prunus persica) at 60% with different concentrations of Annatto seed’s extract (Bixa orellana) at 0.5%, 1.5%, 3% and 4.5% respectively (S5-S8).
TREATMENT 3 as shown in the Fig. 2(c) wherein the functional fruit leather comprising the combination of Apple (Malus domestica) at 50%, Peach (Prunus persica) at 50% with different concentrations of Annatto seed’s extract (Bixa orellana) at 0.5%, 1.5%, 3% and 4.5% respectively (S9-S12).
Organoleptic Evaluation and Storage Stability
The functional fruit leather of the present invention prepared by pre-processed apple and peach fruit slices infused with Annatto seed extract, subsequently followed by an organoleptic evaluation and storage stability. This comprehensive approach, focusing on nutritional and sensory characteristics, has the potential to differentiate functional fruit leather product, thereby improving the accessibility of additional nutrients. This approach might also enhance the therapeutic effectiveness for a variety of chronic and metabolic conditions, while offering novel and health-promoting confectionery options for consumers for a longer duration of time (6 months).
Based on sensory evaluation conducted, samples T1S4, T2S5, and T3S11 exhibited the highest scores among all samples evaluated within their respective treatments.
The organoleptic evaluation was conducted using both discriminative and communicative panels. Among the three samples (S4, S5, S11) assessed, the sample designated as T1S4; 60% GS + 40 % PP + 4.5%BO was considered as the most acceptable among various sensory attributes which was determined using a 5-point composite score and a 9-point hedonic scale.
A functional fruit leather of the present invention comprising apple (Malus domestica), peach (Prunus persica) of different concentrations with Annatto seed’s extract (Bixa orellana). Twelve treatments of functional fruit leather were prepared and determined for the best accepted fruit leather based on shelf life storage and sensory assessment. The developed functional fruit leather in the present invention can be packed in different packing materials such as Butter paper, Low density polyethylene, High density polyethylene, Polypropylene and a shelf life of 6-8 months.
Therefore, the present invention provides a functional fruit leather leather exhibiting significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals and extended shelf life. The developed functional fruit leather by the process of the present invention is economical, satisfactory organoleptic, naturally flavoured, preservative-free, therapeutically significant and has a pleasant colour.
The functional fruit leather of the present invention have innovative formulations and ingredients that not only have a satisfying taste to them but also contain beneficial nutrients like moderate dietary fibre, sweeteners with a low glycaemic index, and even bioactive compounds that have been known to improve overall health and wellbeing in people.
From the features as applied to various alternatives, it can be understood that various omissions, substitutions, and changes in the form and details of the present disclosure can be made without departing from the scope of the disclosure. As can be recognized, certain alternatives described herein can be embodied in a form that does not provide all of the features and benefits set forth herein, as some features can be used or practiced separately from others.
, C , Claims:We claim:
1. A functional fruit leather with potential antioxidant and extended life comprising:
(i) mixture of fruit pulp of at least two fruits,
(ii) at least one natural colorant, and
(iii) at least one natural sweetening agent,
(iv) at least one spice,
(v) lemon juice, and
(vi) water
wherein said functional fruit leather exhibits shelf life of 6-8 months,
wherein said functional fruit leather with potential antioxidant and extended life exhibits significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals.
2. The functional fruit leather of claim 1, wherein said fruit is selected from apple, peach, papaya (Carica papaya), plum (Prunus domestica), jujube (Ziziphus mauritiana), pear (Pyrus communis).

3. The functional fruit leather of claim 1, wherein said natural colorant is selected from annatto seeds, Hibiscus rosa sinensis, Rhododhandron arboreum (anthocyanin), Beta vulgaris (Betacyanin).

4. The functional fruit leather of claim 1, wherein said natural sweetening agent is selected from monk fruit powder, dates, honey, coconut sugar, stevia.

5. The functional fruit leather of claim 1, wherein said spice is selected from cinnamon, nutmeg powder, cardamom, cloves, coriander powder, mint powder, dried ginger powder.

6. The functional fruit leather of claim 1 comprising:
(i) mixture of fruit pulp of apple 60% and peach 40%,
(ii) annatto seeds 4.5%,
(iii) monk fruit powder 3-5%,
(iv) cinnamon spice 1%,
(v) lemon juice 2%, and
(vi) water 1%
wherein said functional fruit leather exhibits shelf life of 6-8 months,
wherein said functional fruit leather with potential antioxidant and extended life exhibits significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals.

7. A process to obtain a functional fruit leather with antioxidant potential and extended shelf life of claim 1, comprising the steps:
(i) selecting at least two fruits,
(ii) peeling and deseeding said selected fruit of step (i),
(iii) extracting the fruit pulp from the said peeled and deseeded fruit of step (ii),
(iv) pouring the extracted fruit pulp of step (iii)
(v) at the desired combinations into the tray,
(vi) heating at least one fruit pulp of step (iv) in specific proportion into a tray to obtain a mixture of fruit pulp,
(vii) heating the mixture of the fruit pulp of step (iv),
(viii) straining the heated fruit pulp of step (v),
(ix) adding a natural colorant, a natural sweetening agent to the strained fruit pulp of step (vi) to obtain mixture for the fruit leather,
(x) boiling the mixture for the fruit leather of step (vii) and smearing on the trays, and
(xi) drying the mixture for the fruit leather of step (viii) to obtain a functional fruit leather.
wherein said functional fruit leather exhibits shelf life of 6-8 months, and wherein said functional fruit leather with potential antioxidant and extended life exhibits significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals.
8. The process to obtain a functional fruit leather of claim 8, wherein said fruit is selected from apple, peach, papaya, plum, jujube, pear; said natural colorant is selected from Annatto seeds, Hibiscus rosa sinensis, Rhododhandron arboreum (anthocyanin), Beta vulgaris (Betacyanin); said natural sweetening agent is selected from monk fruit powder, dates, honey, coconut sugar, stevia.

9. The functional fruit leather of claim 1, wherein said natural colorant is selected from annatto seeds, Hibiscus rosa sinensis, Rhododhandron arboreum (anthocyanin), Beta vulgaris (Betacyanin).

10. The functional fruit leather of claim 1, wherein said natural sweetening agent is selected from monk fruit powder, dates, honey, coconut sugar, stevia.

11. The process to obtain a functional fruit leather of claim 1, comprising the steps:
(i) selecting apple and peach fruits,
(ii) peeling and deseeding said selected fruits of step (i),
(iii) extracting the fruit pulp from the said peeled and deseeded fruits of step (ii),
(iv) pouring the extracted fruit pulps of step (iii) at a proportion of apple 60% and peach 40% into a tray to obtain mixture of fruit pulp,
(v) heating the mixture of fruit pulp of step (iv) for up to 80°C for 15 minutes,
(vi) straining the heated mixture of fruit pulp of step (v),
(vii) adding one natural colorant annatto seeds at 4.5%, one natural sweetening agent monk fruit powder 3-5%, at least one spice at 1%, lemon juice at 2% and water 1% to the strained mixture of fruit pulp of step (vi) to obtain mixture for fruit leather,
(viii) boiling the strained mixture for the fruit leather with at least one natural colorant, at least one sweetening agent and at least one spice of step (vii) and smearing on the trays, and
(ix) drying the boiled fruit pulp at 55°C for 15-16 hr to obtain the functional fruit leather,
wherein said spice is selected from cinnamon, nutmeg powder,
wherein said functional fruit leather exhibits shelf life of 6-8 months,
wherein said functional fruit leather with potential antioxidant and extended life exhibits significant quantities of carbohydrates, fibers, vitamins, antioxidants, and minerals.