Effect of Blending Ratio and Storage on Bioactive Compounds and Microbial Quality of Apricot and Ginger Fruit Rolls

Abstract

This study was designed to optimize the formulation of apricot–ginger fruit rolls as a functional snack by systematically evaluating the trade-offs between bioactive enhancement, nutritional retention, and microbial stability across varying blending ratios and storage durations. Seven formulations were prepared by blending apricot (Prunus armeniaca L.) and ginger (Zingiber officinale Roscoe) pulp in ratios ranging from 100:0 to 40:60, followed by cooking to 30–35°Brix, tray drying at 55°C, and storage at ambient conditions for 90 days. Results revealed that increasing ginger proportion significantly enhanced antioxidant activity and total phenolic content, with the highest values observed in the 40:60 blend, attributable to ginger’s rich phenolic profile. In contrast, ascorbic acid and β-carotene contents declined with higher ginger incorporation due to the naturally lower levels of these nutrients in ginger compared with apricot. All bioactive components exhibited a gradual decrease during storage, primarily due to oxidative degradation. Microbial analysis showed no detectable growth up to 60 days, with minimal counts appearing at 90 days across treatments, indicating good product stability under proper hygienic processing. Overall, the study demonstrates that apricot–ginger blending improves the functional properties of fruit rolls, and the 40:60 formulation presents the highest antioxidant potential while maintaining acceptable nutritional and microbial quality over 90 days of storage.