Functionalization of persimmon fruit leathers with garlic (Allium sativum) paste: Effects on physicochemical quality, oxidative and microbial stability, and antidiabetic potential

The study evaluated the effect of garlic paste supplementation (PLG 0 (control), PLG 5 (5% garlic paste), PLG 10 (10% garlic paste), PLG 15 (15% garlic paste), PLG 20 (20% garlic paste)) on the physicochemical properties, safety, and antidiabetic potential of persimmon leathers. Results showed a significant increase ( p<0.05 ) in ash (2.1-2.2 %) and crude fiber (2.9-3.4 %), while dietary fiber decreased (4.9-3.9 %). Chroma and whitening index declined with higher garlic levels. During 90 days of storage, pH decreased (5.5-5.3), and titratable acidity increased (0.4-0.5 %). Bioactive compounds improved notably, with phenolics (8.7-19.5 mg GAE/g), flavonoids (3-16.5 mg CE/g), ascorbic acid (13.2-28 mg/100 g), and DPPH activity (36-67 %) increasing. Higher garlic supplementation (5-20 %) reduced microbial counts effectively. PCA supported improved stability with supplementation. Sensory evaluation identified 5% garlic as optimal. Antidiabetic assessment (100-150 mg/kg bw) indicated reduced body weight, improved insulin sensitivity, lower triglycerides, and increased HDL among rats at study of 0-30 days. Garlic incorporation enhanced both functional and technological qualities of persimmon leathers.