Unlocking the potential of elderberry (Sambucus nigra L.) fruit leather: Optimization of production and evaluation of bioactive content and bioaccessibility using response surface methodology

Deniz Z., SUNA S.

Food Chemistry, cilt.493, 2025 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 493
  • Basım Tarihi: 2025
  • Doi Numarası: 10.1016/j.foodchem.2025.146046
  • Dergi Adı: Food Chemistry
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, PASCAL, Aerospace Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, CAB Abstracts, Chemical Abstracts Core, Chimica, Communication Abstracts, Compendex, EMBASE, Food Science & Technology Abstracts, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Anthocyanins, Elderberry, Fruit leather, Gastrointestinal digestion, Nutrition, Phenolics
  • Bursa Uludağ Üniversitesi Adresli: Evet

Özet

Elderberry fruit leather was produced using RSM to evaluate the effects of hot air drying (60, 65, 70 °C), sucrose concentration (12, 14, 16 %), and thickness (2, 3, 4 mm) on total phenolic content (TPC), total antioxidant capacity (TAC) via DPPH, CUPRAC, FRAP and total monomeric anthocyanin (TMA) during in-vitro gastrointestinal digestion. Samples exhibited a decrease in TPC, TAC (except-DPPH), and TMA after-digestion. Increased sucrose enhanced TAC-DPPH in post-gastric and post-intestinal phases, while higher temperature boosted TAC in undigested samples but reduced TPC. Elderberry phenolics (UPLC-ESI–MS/MS) (mg/kg) included protocatechuic acid (7.02), p-salicylic acid (3.39), rutin (2.72), and gallic acid (1.66). Main anthocyanins were cyanidin-3-glucoside (110.79), cyanidin-3-sophoroside (8.09), and pelargonidin-3-glucoside (1.31). Processing improved L* and hue°, while decreasing a*, b*, Chroma. Optimum conditions were 70 °C, 15.5 % sucrose, and 4 mm. Elderberry was transformed into a non-seasonal functional snack with enhanced nutritional properties and high market potential.