Enhancing Antioxidant and Storage Stability of Upcycled Fruit Bars Through NADES-Based Lavender Extract Addition

Area of Science:

• Food Science
• Sustainable Food Systems
• Natural Product Chemistry

Background:

• Upcycled fruit products like date and fig bars often lack stability and functional benefits.
• Natural deep eutectic solvents (NADES) offer a novel method for extracting bioactive compounds from plants.
• Lavender extract is rich in polyphenols with potential antioxidant and antimicrobial properties.

Purpose of the Study:

• To develop upcycled functional fruit bars using date or fig pomace.
• To incorporate a novel NADES-derived lavender extract into these bars.
• To evaluate the impact of the extract on the physicochemical, sensory, and microbiological stability of the fruit bars.

Main Methods:

• Fruit bars were formulated using dates/figs and grape pomace.
• Lavender extract was prepared using a multicomponent NADES.
• Bars were supplemented with the NADES-based lavender extract.
• Physicochemical (polyphenols, antioxidant capacity), microbiological (yeast, mold), and sensory analyses were performed during storage.

Main Results:

• Supplementation significantly increased total polyphenol content and antioxidant capacity.
• Lavender extract improved polyphenol retention by up to 10.3% in date bars and 2.8% in fig bars.
• Microbial spoilage (yeast and mold) was reduced from 60% to 20% in date bars after 30 days.
• Sensory attributes were better preserved in supplemented bars after 28 days, with greater effects in date-based formulations.

Conclusions:

• NADES-based lavender extract is a promising functional ingredient for enhancing upcycled fruit bars.
• The extract improves physicochemical, sensory, and microbiological stability, particularly in date-based bars.
• This approach contributes to valorizing food by-products and developing healthier, more stable food products.