Development and Evaluation of Physicochemical, Sensory, and Microbiological Properties of Fruit Leather From Underutilized Tropical Fruits

Abstract

Fruit leather is a nutritious chewy product made by drying fruit purees, offering an effective solution for reducing post‐harvest losses in tropical fruits. This study aimed to develop and evaluate fruit leather using a blend of underutilized tropical fruits focusing on physicochemical, sensory, and microbiological properties A blend of papaya and pineapple was formulated with added natural antimicrobial agents—cinnamon and clove—to enhance shelf life and sensory attributes. The fruit leathers were prepared using tray drying at 60°C and assessed for moisture content (21.86%), titratable acidity (0.568%), and total soluble solids (15.1°Brix). Microbiological analysis confirmed the absence of harmful microorganisms, indicating product safety. Sensory evaluation indicated significantly higher acceptability for papaya–pineapple leather compared to jackfruit leather in terms of flavor (8.0), texture (8.2), and overall acceptability (8.3) on a 9‐point hedonic scale. The addition of cinnamon and clove significantly inhibited microbial growth, statistically extending shelf life beyond 2 months without noticeable spoilage ( p  < 0.05). This study underscores the potential of fruit leather as a sustainable value‐added product that leverages underutilized tropical fruits and natural preservatives to reduce food waste and support clean‐label processing.