Enhancing a Vegan Snack Bar: Edible Coating Infused with Lentil Protein and Pomegranate Peel

Abstract

This study aimed to coat a snack bar with an edible film made from pomegranate peel and lentil protein. The bars with edible film coating were stored at 25 degrees C and 35% relative humidity (normal conditions) and at 35 degrees C and 70% relative humidity (climate conditions). Snack bars containing dried figs and strawberries were coated using the dipping method. The physicochemical profile, microbial safety, and sensory properties of the bars were examined. The film thickness was 0.06 mm, the degree of swelling was 4.53%, and the tensile strength was 7.60 MPa. The combination of the pomegranate peel and lentil protein formed a continuous film network. The coating resulted in an increase in the phenolic and protein contents of the bars and also lowered their water activity. However, color differences were observed in the bars under the climate conditions. The edible film coating maintained the nutritional value and quality of the snack bars throughout storage.