Optimization and quality profiling of functional mixed fruit leather fortified with κ-carrageenan

This study aimed to develop a novel technological strategy for producing nutritionally valuable mixed fruit leather using jackfruit, banana, and silverberry enriched with κ-carrageenan. Response surface methodology was employed to optimize the formulation, focusing on improved textural properties and enhanced antioxidant activity. A central composite experimental design with three center points was used to assess the effects of the independent factors - jackfruit, banana, and κ-carrageenan content - on the dependent variables: chewiness, antioxidant activity and overall sensory acceptability, using a second-order polynomial equation. The optimal formulation for minimizing chewiness while maximizing antioxidant activity and overall sensory acceptability of the mixed fruit leather was identified as comprising 69.84 g of jackfruit, 18.13 g of banana and 0.53 g of κ-carrageenan. The findings demonstrated strong correlations with the proposed model for chewiness (R² = 0.99), antioxidant activity (R² = 0.99), and overall acceptability (R² = 0.99). Incorporation of κ-carrageenan had a significant impact on the textural attributes, while the optimized mixed fruit leather maintained shelf-life stability for up to six months. Overall, the study revealed that κ-carrageenan supplementation effectively reduced chewiness, improved antioxidant potential, and enhanced sensory acceptability, thereby establishing mixed fruit leather as a nutrient-dense, appealing snack option suitable for all age groups.