Integrating Indigenous Fruits into Sustainable Food Systems: Freeze-Dried Prunus nepalensis for Nutrient-Dense Functional Gummy Formulations

Abstract

The Meghalaya cherry, or Prunus nepalensis, is a seasonal fruit with high nutritional and antioxidant potential, but it is underutilized due to its perishable nature. This study investigated the effects of freeze-drying on the retention of bioactive compounds in P. nepalensis and evaluated its application as a functional ingredient in gummy formulations. P. nepalensis was freeze-dried to a moisture content of 9.51±0.27%. The freezedried fruit was analyzed for phytochemical composition, antioxidant activity, and bioactive compound retention by GC-MS. Different formulations (0%, 10%, and 20%) of gummies were produced using freeze-dried P. nepalensis to assess its integration into a value-added food system. Proximate composition, microbial quality, and sensory evaluation were evaluated during 28 days of storage. Phytochemical analysis of freeze-dried samples revealed the high retention of total phenolic content (110.32 ± 4.21 mg GAE/100 g), antioxidant activity (81.23 ± 2.14), and β- carotene (0.189 ± 0.006 ng/100 g). GC-MS analysis confirmed the preservation of major bioactive compounds after freeze-drying. Microbial analysis indicated that total plate count remained within the acceptable limits. Sensory evaluation demonstrated favorable consumer acceptance of appearance, texture, flavor, and overall acceptability in gummies containing 10% and 20% fruit powder. The results supported that freeze-drying is an effective preservation technique for maintaining the functional quality of P. nepalensis. Furthermore, incorporation of freeze-dried fruit into gummy formulations supports the development of stable, antioxidant-rich functional confectionery products. Incorporation of Prunus nepalensis into gummy formulations confirms its potential applications in indigenous fruit valorization and fruit product diversification.