Description:FIELD OF THE INVENTION
The present invention relates to the field of food technology and nutraceuticals, particularly to the development of a functional fruit-based confectionary product. More specifically, the invention pertains to a herbal fruit leather composition comprising Ashwagandha, Brahmi, and poppy seeds incorporated into a kiwi-banana base, which provides nutritional benefits along with neurological wellness support.
BACKGROUND OF THE INVENTION
References which are cited in the present disclosure are not necessarily prior art and therefore their citation does not constitute an admission that such references are prior art in any jurisdiction. All publications, patents and patent applications herein are incorporated by reference to the same extent as if each individual or patent application was specifically and individually indicated to be incorporated by reference.
Jackfruit seeds are a nutrient-rich byproduct that are often discarded due to their perishability and lack of utilization, while strawberries, although rich in antioxidants and vitamins, are highly perishable with a short shelf life. This invention aims to develop a stable, ready-to-serve (RTS) fruit powder mix using jackfruit seed and strawberry through optimized drying and blending techniques. The formulation allows for longer shelf stability, ease of preparation, and nutritional enhancement of convenience-based products.
Health in modern times and reputation for chronic stress, anxiety, and deterioration of cognitive abilities, as well as sleep problems, are all interconnected. Studies show that these factors have resulted in the most alarming new trends in chronic disease, decrease of health, productivity, and life quality. Sleep and stress disorders such as sedatives, anxiolytics, and synthetic sleep aids used as pharmaceutical interventions are proven to have many different side effects issues that include a dependency problem, drowsiness, cognitive function impairment, and nutrition problems caused by metabolism. A lot of consumers who are nature-lovers are continually searching for safe and plant-based products that will serve as a relaxant, provide clarity of mind, and help get a good night's sleep without any negative impact on daytime performance. However, the markets of nutraceuticals and functional foods are still not able to satisfy the consumers' needs for pleasant, handy forms of delivery, which allow them to take the mixture of the adaptogenic herbs and the calming botanicals in a stable, acceptable form of the fabric. The traditional capsules, powders, and tinctures forms can be unappealing, especially for those who prefer food-based rather than medicinal solutions. The problem is that herbal preparations are often facing fluctuating dosing, insufficient bioavailability, and difficulties to keep properties of the organoleptic such as taste and odor. Conventional fruit leathers are very common snacks but are mostly devoid of functional bioactive apart from basic nutrition. They are not able to make use of the healing power of the Ayurveda botanicals such as ashwagandha that is known to be the adaptogenic and cortisol-lowering agent; Brahmi that is considered to be the memory and cognitive resilience enhancer; and poppy seeds that give the effect of a very mild sedative and calming to the user. Besides this, the ones who are affected by stress-induced digestive discomfort or have dietary restrictions, are the consumers, and they are often not able to get a multifunctional, preservative-free product that is integrating the botanicals, which are scientifically validated, in a natural and enjoyable format. The existence of this gap in the market emphasizes the need for a new delivery system that will be able to unite the reduction of stress, the support of the sleep, and the cognitive improvement in the only, shelf-stable preparation. By combining poppy seeds with standardized extracts of ashwagandha and Brahmi in a fruit-based matrix, the current invention satisfies these unfulfilled needs by creating an herbal fruit leather that allows exact dosing and improved flavor. Offering a non-pharmaceutical, all-natural treatment for stress management and mental well-being, the product is made to be readily consumed without more preparation. Furthermore, defeating the flaws of traditional herbal cures, it increases stability, flavor, and user compliance while removing the danger of synthetic chemicals or artificial preservatives. As a result, the innovation offers a simple, culturally appropriate, and efficient means to help current customers looking for natural stress relief and cognitive support in their daily lives.
The last several years have seen an upsurge in the market of functional food items that bear some health benefit beyond nutrition, specifically items which combat stress, cognitive loss, and mental fatigue. Conventional ways to manage stress/neurological health occasionally rely upon synthetic supplements or drugs, and such options may encounter issues with long-term safety, palatable quality and compliance problems, low bioavailability, and poorly defined adverse effects. Moreover, poor mobility, standard dosage, or palatability of most herbal preparations that encourage health also restrict their utility in the modern lives. The challenge lies in integrating potent Ayurvedic herbs and neuro-nutraceutical, such as Brahmi (Bacopa monnieri) and ashwagandha (Withania somnifera) which are adaptogenic, anxiolytic with cognitive enhancing properties in a form that consumers can take day to day without compromising stability and efficacy. Moreover, the available forms of effective delivery are inadequate and they require refined sugars, chemical preservatives, and synthetic carriers. This novel method of delivery meets the specifications of clean-label, non-pharmaceutical wellness products besides addressing the palatability and stability issues of traditional herbal medicines. The innovation fulfills a large gap in the functional food and nutraceutical industries with the creation of a shelf-stable, convenient to consume, easily digested all-natural flavored functional snack that helps satisfy the current trend towards general daily wellbeing, natural stress relievers, and cognitive performance.
To supply a delicious, shelf-stable, health-protective snack, the present invention offers a distinctive functional food formula named nutraceutical-grade herbal fruit leather, a mixture of fruits-derived matrices as well as conventional medicinal herbs. Vitamin A support liposomes, L-tribulus, matched bilberry/sta-2, tart cherry extract and L-serine are support components included in this fruit leather, as are carefully selected blend of adaptogenic and nervine botanicals including ashwagandha (Withania somnifera), brahmi (Bacopa monnieri), poppy seeds (Papaver somniferum), and chia seeds (Salvia hispanica). All of these botanicals are present due to their long-established improvements in the reduction in stress levels, clarity of mind, regulation of the nervous system, and moderate sedation. These botanical ingredients are masterfully integrated into a kiwi and banana two-fruit base, which contributes to nutritional stability and delivery of bioactives besides providing natural sweetness and texture. Ashwagandha is a well-known adaptogen in Ayurveda, proven to support the body when it needs to deal with stress by lowering cortisol and modulating the hypothalamic-pituitary-adrenal (HPA) axis. Brahmi is another well-known Ayurvedic herb with some of the well-accredited nootropic properties such as cognitive renewal, neuroprotection, and memory enhancement. Poppy seeds offer a subtle nutty flavor, as well as enhance the overall micronutrient profile. They are also abundant in trace minerals and were long used in their sedative and sleep inducing effects. Being a natural hydrocolloid binding agent and nutritional supplement, chia seeds are widely known by their omega-3 content, mucilage production, and digestive health benefits. Owning to its complementing role, the fruit base was thoroughly chosen. Kiwis are rich in vitamin C and antioxidants and natural fruit acids; they keep their colour and flavor, and also stimulate the production of collagen and immune system. Bananas are rich in potassium, resistant starch, and natural sugars, hence, they are energy-dense, smooth, and palatable foods that act as strong vehicles of the plant active ingredients. Overall, this novelty should be hailed as an important step in the attempt to develop functional snacks because it manages to combine traditional wisdom about the use of herbs with modern food processing technologies to develop a fruit leather that is not only high in bioactive compounds but has actually been shown to be useful when it comes to preventative health care interventions, and therapeutic health care interventions.
Several patents issued for herbal products but none of these are related to the present invention. Patent WO2013140382A2 relates to A method and an apparatus (100, 100′) serve to continuously produce fruit leather from a fruit mass. The fruit leather does not include added sugar or fat. The fruit mass includes a share of dry substance of at least 50% and a share of water. The fruit mass exposed to vacuum is cooked for less than one minute in a way to reduce the share of water in the fruit mass to increase the share of dry substance in the fruit mass to approximately between 80% to 90%. The fruit mass is then formed to attain the fruit leather.
Another patent RU2737549C1 relates to a method for production of confectionary products with functional properties. Method for production of fruit leather with functional properties envisages production of puree by softening of strongly pectin fruits in a comb cooker at temperature of 75°C, cleaning them from solid components, milling into a puree state, which is then strained through a sieve to obtain a homogeneous consistence. Then one performs cooling and adding the nanostructured dry extract of the vegetal ingredient in amount of 50-100 mg per 100 g of raw fruit puree. Drying is carried out at temperature of 45-50°C for 8 hours. Vegetal ingredient is represented by nanostructured dry extract of bergenia in sodium alginate, or nanostructured dry extract of bergenia in guar gum, or nanostructured dry extract of bergenia in kappa-carrageenan.
Another patent 202411047450 relates to an apple fruit leather; a nutritious and convenient food item created from pureed apples that are spread thinly and dehydrated to attain a leathery consistency. The process entails incorporating chili powder, edible salt, and lemon juice to boost flavor without relying on preservatives or artificial flavorings. This method preserves the apples' natural freshness and nutrients, resulting in a product with a 5% loss of nutritional value. Preparing the apple fruit leather is straightforward, portable, and provides a naturally sweet and slightly spicy taste, making it an attractive snack choice for consumers who prioritize their health.
Another patent 202511014364 relates to an improved fruit leather formulation that presents significant antioxidant characteristics and has an increased shelf life. In essence, the product is a mixture of at least two fruit juices, namely apple (Malus domestica) and peach (Prunus persica) juices and includes natural colorants, including Annatto seeds (Bixa orellana) as well as a naturally derived sweetener, i.e. monk fruit. The mix also includes lime juice or lime extract, small dose of cinnamon, water and other natural additives that should be regarded as flavor enhancers.
The manufacturing process itself is fairly simple, in which they combine these healthy ingredients in order to produce fruit leather that is rich in carbohydrates, dietary fiber, and all the vitamins and minerals, including antioxidants. The final product is not only characterized by both hygiene and nutritional advantages but it is also characterized with very favorable sensory qualities such as taste and aroma. Advantageously, aforementioned qualities are not acquired through the use of artificial preservatives and this type of fruit leather thus proves to be economically sound as well as naturally flavored with high shelf life and marketability.
OBJECTS OF THE INVENTION
Main object of the present invention is to herbal fruit leather composition containing ashwagandha, brahmi, and poppy seeds with kiwi-banana base for neurological wellness.
Another object of the present invention is to provide a herbal fruit leather composition comprising Ashwagandha, Brahmi, and poppy seeds incorporated into a kiwi-banana base for promoting neurological wellness.
Another object of the present invention is to develop a nutrient-rich, natural, and functional confectionary product that combines the therapeutic benefits of medicinal herbs with the palatability of fruit-based snacks.
Another object of the present invention is to provide a convenient, shelf-stable, and consumer-friendly food product that supports neurological health without the need for synthetic additives or preservatives.
Another object of the present invention is to utilize Ashwagandha and Brahmi for their adaptogenic and cognitive-enhancing properties, along with poppy seeds for relaxation and nourishment, synergistically blended with kiwi and banana for taste, texture, and nutritional balance.
SUMMARY OF THE INVENTION
This summary is provided to introduce a selection of concepts, in a simplified format, that are further described in the detailed description of the invention.
This summary is neither intended to identify key or essential inventive concepts of the invention and nor is it intended for determining the scope of the invention.
To further clarify advantages and features of the present invention, a more particular description of the invention will be rendered by reference to specific embodiments thereof, which is illustrated in the appended drawings.
The present invention provides a novel herbal fruit leather composition formulated with a kiwi-banana base enriched with Ashwagandha, Brahmi, and poppy seeds to support neurological wellness. The invention uniquely combines the nutritional and sensory qualities of kiwi and banana with the adaptogenic, memory-enhancing, and calming effects of the incorporated herbs and seeds, resulting in a functional confectionary product that is both palatable and health-promoting. The formulation is designed to retain maximum bioactive constituents of the herbal components during processing while achieving a desirable texture, flavor, and shelf stability. This innovative fruit leather thus serves as a convenient, natural, and consumer-friendly alternative to conventional synthetic supplements for enhancing neurological health, reducing stress, and improving cognitive performance.
Herein enclosed a method for preparing a herbal fruit leather composition for promoting neurological wellness, the method comprising:
soaking poppy seeds (Papaver somniferum) in potable water and grinding into a paste;
crushing standardized tablets of Ashwagandha (Withania somnifera) into a fine powder;
pulverizing standardized tablets of Brahmi (Bacopa monnieri) into a fine powder;
preparing a kiwi base by blending peeled ripe kiwi fruit with half of the poppy seed paste, the Ashwagandha powder, honey, and lemon juice to form a stabilized puree;
preparing a banana base by blending peeled ripe bananas with the remaining poppy seed paste, the Brahmi powder, honey, and lemon juice to form a stabilized puree;
preparing a chia seed gel by hydrating chia seeds in water to obtain a mucilaginous binder;
mixing the kiwi puree with chia seed gel, spreading as a first layer on a tray, and partially dehydrating at about 50 °C for 3–4 hours;
mixing the banana puree with chia seed gel, layering over the semi-dried kiwi layer, and further dehydrating at about 50 °C for 14–15 hours to obtain a flexible, low-moisture fruit leather;
cooling the fruit leather to ambient temperature, cutting or rolling into desired shapes, and packaging in food-grade parchment paper followed by airtight storage.
The dehydration temperature is maintained at 50 ± 2 °C to preserve bioactive compounds and prevent nutrient loss.
The chia seed gel acts as a natural binding and adhesive agent to improve texture and layer adhesion without synthetic stabilizers.
The final fruit leather product retains its nutritional and sensory properties for at least 14 days under controlled storage conditions in airtight containers.
Comprising kiwi, banana, Ashwagandha powder, Brahmi powder, poppy seed paste, honey, lemon juice, and chia seed gel, wherein the composition provides adaptogenic, stress-relieving, and cognitive-enhancing effects.
BRIEF DESCRIPTION OF THE DRAWINGS
The illustrated embodiments of the subject matter will be understood by reference to the drawings, wherein like parts are designated by like numerals throughout. The following description is intended only by way of example, and simply illustrates certain selected embodiments of devices, systems, and methods that are consistent with the subject matter as claimed herein, wherein:
Fig. 1 Banana puree spread on the stainless-steel plate lined with food-grade butter paper.
Fig. 2 Fruit leather after 15 hours in the Hot Air Oven.
Fig. 3 Fruit leather after being removed by food-grade butter paper and cut into strips for storage.
Fig. 4 SEM and EDS analysis
Fig. 5 SEM analysis of the fruit lather showing surface morphology of the prepared product.
Fig. 6 EDS analysis of the prepared product showing Carbon (C) in abundance in addition to Oxygen (O).
Fig. 7 The XRD analysis shows that the product prepared is amorphous in nature.
DETAILED DESCRIPTION OF THE INVENTION
The detailed description of various exemplary embodiments of the disclosure is described herein with reference to the accompanying drawings. It should be noted that the embodiments are described herein in such details as to clearly communicate the disclosure. However, the amount of details provided herein is not intended to limit the anticipated variations of embodiments; on the contrary, the intention is to cover all modifications, equivalents, and alternatives falling within the scope of the present disclosure as defined by the appended claims.
It is also to be understood that various arrangements may be devised that, although not explicitly described or shown herein, embody the principles of the present disclosure. Moreover, all statements herein reciting principles, aspects, and embodiments of the present disclosure, as well as specific examples, are intended to encompass equivalents thereof.
The terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of example embodiments. As used herein, the singular forms “a",” “an” and “the” are intended to include the plural forms as well, unless the context clearly indicates otherwise. It will be further understood that the terms “comprises,” “comprising,” “includes” and/or “including,” when used herein, specify the presence of stated features, integers, steps, operations, elements and/or components, but do not preclude the presence or addition of one or more other features, integers, steps, operations, elements, components and/or groups thereof.
It should also be noted that in some alternative implementations, the functions/acts noted may occur out of the order noted in the figures. For example, two figures shown in succession may, in fact, be executed concurrently or may sometimes be executed in the reverse order, depending upon the functionality/acts involved.
In addition, the descriptions of "first", "second", “third”, and the like in the present invention are used for the purpose of description only, and are not to be construed as indicating or implying their relative importance or implicitly indicating the number of technical features indicated. Thus, features defining "first" and "second" may include at least one of the features, either explicitly or implicitly.
Unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as commonly understood by one of ordinary skill in the art to which example embodiments belong. It will be further understood that terms, e.g., those defined in commonly used dictionaries, should be interpreted as having a meaning that is consistent with their meaning in the context of the relevant art and will not be interpreted in an idealized or overly formal sense unless expressly so defined herein.
In some embodiments of the present invention, a herbal fruit leather composition formulated with Ashwagandha (Withania somnifera), Brahmi (Bacopa monnieri), poppy seeds (Papaver somniferum), chia seeds, kiwi, and banana, designed to promote neurological wellness.
In some embodiments of the present invention, the process begins with the preparation of herbal ingredients wherein poppy seeds are soaked and ground into a paste, Ashwagandha tablets are finely powdered, and Brahmi tablets are pulverized to a uniform consistency.
In some embodiments of the present invention, the kiwi base is prepared by blending ripe kiwi fruit with half of the poppy seed paste, Ashwagandha powder, raw honey, and lemon juice to yield a stabilized puree, while the banana base is produced by blending ripe bananas with the remaining poppy seed paste, Brahmi powder, honey, and lemon juice to form a second puree.
In some embodiments of the present invention, chia seeds are hydrated with water to produce a mucilaginous gel that serves as a natural binding and adhesive agent.
In some embodiments of the present invention, the assembly involves spreading the kiwi puree mixed with chia gel as the first layer on a butter paper-lined tray, partially dehydrating at 50 °C for 3–4 hours, and then overlaying with the banana puree combined with chia gel as the second layer, followed by final dehydration at 50 °C for 14–15 hours to obtain a flexible, thick fruit leather with low moisture content.
In some embodiments of the present invention, after cooling to ambient temperature, the fruit leather is cut or rolled into desired shapes, individually wrapped in food-grade parchment paper, and stored in airtight containers under cool, dry conditions to prevent microbial contamination and preserve sensory, nutritional, and functional properties.
In some embodiments of the present invention, the resulting herbal fruit leather is free from synthetic additives, retains bioactive compounds, and provides adaptogenic, memory-enhancing, and stress-relieving benefits, with a minimum shelf life of 14 days under controlled storage conditions.
Herein enclosed a method for preparing a herbal fruit leather composition for promoting neurological wellness, the method comprising:
soaking poppy seeds (Papaver somniferum) in potable water and grinding into a paste;
crushing standardized tablets of Ashwagandha (Withania somnifera) into a fine powder;
pulverizing standardized tablets of Brahmi (Bacopa monnieri) into a fine powder;
preparing a kiwi base by blending peeled ripe kiwi fruit with half of the poppy seed paste, the Ashwagandha powder, honey, and lemon juice to form a stabilized puree;
preparing a banana base by blending peeled ripe bananas with the remaining poppy seed paste, the Brahmi powder, honey, and lemon juice to form a stabilized puree;
preparing a chia seed gel by hydrating chia seeds in water to obtain a mucilaginous binder;
mixing the kiwi puree with chia seed gel, spreading as a first layer on a tray, and partially dehydrating at about 50 °C for 3–4 hours;
mixing the banana puree with chia seed gel, layering over the semi-dried kiwi layer, and further dehydrating at about 50 °C for 14–15 hours to obtain a flexible, low-moisture fruit leather;
cooling the fruit leather to ambient temperature, cutting or rolling into desired shapes, and packaging in food-grade parchment paper followed by airtight storage.
The dehydration temperature is maintained at 50 ± 2 °C to preserve bioactive compounds and prevent nutrient loss.
The chia seed gel acts as a natural binding and adhesive agent to improve texture and layer adhesion without synthetic stabilizers.
The final fruit leather product retains its nutritional and sensory properties for at least 14 days under controlled storage conditions in airtight containers.
Comprising kiwi, banana, Ashwagandha powder, Brahmi powder, poppy seed paste, honey, lemon juice, and chia seed gel, wherein the composition provides adaptogenic, stress-relieving, and cognitive-enhancing effects.
EXAMPLE 1
Materials Required: Ashwagandha (Withania somnifera), Brahmi (Bacopa monnieri), Chia seeds, and poppy seeds (Papaver somniferum), kiwi and banana
Step-by Step methodology
1. Preparation of Raw Herbal Ingredients
• Measure ¼ teaspoon of unprocessed Papaver somniferum (poppy seeds).
• Soak in potable water for 5 minutes to soften the outer hull.
• After soaking, grind thoroughly using a mortar and pestle to form a smooth paste.
• Take one 250 mg tablet of standardized Withania somnifera (Ashwagandha).
• Crush into a fine powder using a clean, dry grinder or mortar.
• Take one 250 mg tablet of Bacopa monnieri (Brahmi).
• Pulverize into a uniform, fine powder for ease of dispersion.
2. Preparation of Kiwi Base (First Layer)
• Use one ripe kiwi, scrubbed, peeled, and halved lengthwise.
• Blend kiwi with half of the prepared poppy seed paste, all of the Ashwagandha powder, and 1 teaspoon of raw honey.
• Mix into a smooth puree using an electric blender or mixer grinder.
• Add ½ tablespoon of freshly squeezed lemon juice to the puree.
• This helps preserve color, flavor, and microbial stability.
3. Preparation of Banana Base (Second Layer)
• Peel and halve two ripe bananas lengthwise.
• Blend with the remaining half of poppy seed paste, all of the Brahmi powder, and 1 teaspoon of honey.
• Process the blend in a food processor or food mill to achieve a fine puree.
• Acid Stabilization:
• Add ½ tablespoon of lemon juice to maintain color and freshness.
4. Preparation of Chia Seed Gel (Binding Agent)
• Mix 1 tablespoon chia seeds with 2 tablespoons water.
• Let rest for 10–15 minutes until it forms a mucilaginous gel.
• Ensure gel is used immediately to maintain binding and adhesive properties.
5. Layering and Dehydration Process
• Line a stainless-steel tray with thin food-grade butter paper.
• First Layer (Kiwi): Blend 1 tablespoon of chia gel into the kiwi puree.
• Spread the mixture evenly onto the tray to a thickness of no more than 2 mm.
• Place in a hot air oven at 50°C for 3–4 hours, until partially dehydrated and surface-firm.
• Second Layer (Banana): Stir 1 tablespoon of freshly prepared chia gel into the banana puree.
• Pour over the semi-dried kiwi layer, spreading evenly.
Final Dehydration:
• Continue drying the composite layers in the hot air oven at 50°C for an additional 14–15 hours.
• Final product should be flexible, thick, and low in moisture content.
6. Post-Processing and Packaging
• Allow the finished fruit leather to cool to ambient temperature.
• Cut or roll into desired shapes.
• Wrap each portion in fresh, food-grade parchment paper to prevent sticking and moisture retention.
• Store in a clean, airtight container placed in a cool, dry environment, away from heat, humidity, and light.
The result is a precisely tuned herbal formula full of naturally occurring actives, tamed and folded into a clean, yummy fruit leather without any synthetic preservatives, providing daily stress relief, mild sedative effects, and cognitive support. After shaping the fruit leather—either by rolling or cutting—allow it to reach ambient temperature before storage. To preserve the product’s crisp texture, vivid coloration, and the integrity of its bioactive compounds, each segment should be individually wrapped in fresh, food-grade parchment paper. This precaution prevents adhesion between pieces and limits moisture absorption. For optimal storage, place the wrapped fruit leather in a sanitized, airtight container. Maintain storage conditions in a cool, dry environment, shielded from direct light, excess heat, and humidity, as these factors accelerate degradation and diminish the efficacy of active constituents. Proper handling is essential to prevent microbial contamination and preserve the material’s functional properties. Under controlled parameters, the fruit leather retains its sensory and nutritional quality for a minimum of 14 days.
Example 2
RESULTS
The analyzed herbal fruit leather exhibited desirable nutritional and physical-chemical qualities. Effective dehydration, which aided in shelf stability, resulted in a 6% moisture content at the end. The total mineral content kept after processing was represented by an ash concentration of 1.7%. The fat level, which was mostly due to the addition of chia seeds and poppy seeds, was calculated to be 8.404%. Protein estimation revealed 6.3%, indicating that the product functions as a functional snack with a moderate protein contribution.
The Vitamin C analysis revealed a concentration of 11 mg/ml, showing a considerable retention of ascorbic acid even after thermal drying. The color measurement showed acceptable visual appeal, with a Chroma value of 8.49 and a ΔE of 19.30. In accordance with the Maillard reaction and caramelization that occur during dehydration, the browning index rose from 52.32 prior to hot air oven drying to 75.58 after drying.
In general, the product maintained its desirable color, nutritional value, and low moisture content, which makes it ideal for long-term storage.
Moisture content 6%
Ash Content 1.7%
Fat content 8.404%
Protein content 6.3%
Vitamin C content 11mg/ml

, Claims:1. A method for preparing a herbal fruit leather composition for promoting neurological wellness, the method comprising:
a) soaking poppy seeds (Papaver somniferum) in potable water and grinding into a paste;
b) crushing standardized tablets of Ashwagandha (Withania somnifera) into a fine powder;
c) pulverizing standardized tablets of Brahmi (Bacopa monnieri) into a fine powder;
d) preparing a kiwi base by blending peeled ripe kiwi fruit with half of the poppy seed paste, the Ashwagandha powder, honey, and lemon juice to form a stabilized puree;
e) preparing a banana base by blending peeled ripe bananas with the remaining poppy seed paste, the Brahmi powder, honey, and lemon juice to form a stabilized puree;
f) preparing a chia seed gel by hydrating chia seeds in water to obtain a mucilaginous binder;
g) mixing the kiwi puree with chia seed gel, spreading as a first layer on a tray, and partially dehydrating at about 50 °C for 3–4 hours;
h) mixing the banana puree with chia seed gel, layering over the semi-dried kiwi layer, and further dehydrating at about 50 °C for 14–15 hours to obtain a flexible, low-moisture fruit leather; and
i) cooling the fruit leather to ambient temperature, cutting or rolling into desired shapes, and packaging in food-grade parchment paper followed by airtight storage.
2. The method as claimed in claim 1, wherein the dehydration temperature is maintained at 50 ± 2 °C to preserve bioactive compounds and prevent nutrient loss.
3. The method as claimed in claim 1, wherein the chia seed gel acts as a natural binding and adhesive agent to improve texture and layer adhesion without synthetic stabilizers.
4. The method as claimed in claim 1, wherein the final fruit leather product retains its nutritional and sensory properties for at least 14 days under controlled storage conditions in airtight containers.
5. The method as claimed in claim 1, wherein kiwi, banana, Ashwagandha powder, Brahmi powder, poppy seed paste, honey, lemon juice, and chia seed gel, wherein the composition provides adaptogenic, stress-relieving, and cognitive-enhancing effects.