Functionality enhancement of osmo-dried sand pear cubes using different sweeteners: quality, bioactive, textural, molecular, and structural characterization

The aim of this study was to investigate the effect of different sweeteners on the physiochemical, minerals, bioactive, and microstructure of sand pear cubes was investigated under different blanching time (0, 2.5, and 5 min). Compared with the unblanched sample, blanching led to a significant increase in the water activity, total soluble solids (TSS), and total sugars of sand pear cubes. The results regarding minerals and bioactive compounds indicated that maximum retention was observed in 2.5 min blanched samples. Meanwhile, ranking and cluster analysis showed that sweeteners had most significant effect on all the quality attributes as compared to blanching time. The low-calorie sweeteners result in low TSS and total sugars with high retention of bioactive compounds. Among these sweeteners aspartame, stevia, and sucralose indicated the same effect on physico-chemical parameters, whereas stevia-based cubes had high bioactive compounds which is also confirmed by FTIR characterization. The structural characterization revealed that the stevia-based cubes had a porous and less crystalline surface, which was responsible for the soft texture of cubes. Hence, it was observed that stevia can be a good alternative to reduce sugar in fruit cubes along with, high retention of bioactive compounds.

Automated summary

The effect of different sweeteners on the physiochemical, minerals, bioactive, and microstructure of sand pear cubes was investigated under different blanching time. Blanching led to an increase in water activity, total soluble solids (TSS), and total sugars of sand pear cubes. The retention of minerals and bioactive compounds was highest in the 2.5 min blanched samples. Among the sweeteners, low-calorie options such as aspartame, stevia, and sucralose resulted in lower TSS and total sugars with high retention of bioactive compounds.