Development, Characterization, and Sensory Acceptance of Functional Food Produced from Dehydrated Stachys byzantina K.
Vitor Hugo Machado Breda, Luísa Martini Mimoso, Victoria Caroline de Camargo, Maria Luisa Gonçalves Agneis, Rosemary Aparecida de Carvalho, Camila da Silva, Cristiana Maria Pedroso Yoshida, Pricila Veiga-Santos, Vitor Augusto dos Santos GarciaAbstract
Edible leathers made from dehydrated leaves of Stachys byzantine and agar–agar were developed using the tape casting technique. The aim was to obtain a clean label, vegan, and a source of active compounds product. The edible leathers showed low water activity, low lipid content, and high protein and fiber contents. Furthermore, the samples had high levels of calcium, magnesium, and iron, classifying them as a protein source with high mineral content. Agar–agar concentration has not significantly influenced the materials’ antioxidant activity; however, increased concentrations resulted in a lower total phenolic compound release over time. The leathers showed high HaCaT cell viability (>98%), indicating no cytotoxicity. Sensory acceptance was moderate, with color and overall appearance scoring about 6.0 (9-point hedonic scale) and healthy appearance 3.8 (5-point hedonic scale). These results demonstrate the potential of Stachys byzantina leaves as a value-added ingredient for producing edible leathers with nutritional and functional benefits.