Abstract
Fig leaves (Ficus carica L.) have been reported to contain various bioactive compounds and have been associated with several beneficial biological properties. Despite their potential, they remain largely underutilised and are often discarded during fig cultivation and processing. Drying may provide an opportunity to convert this perishable plant material into a low-moisture, more stable ingredient suitable for food applications. The aim of this study was to evaluate the processing of fig leaves using hot-air drying and freeze-drying, compare the effects of these technologies on moisture content and colour characteristics, and investigate the potential utilisation of dried fig leaf powder in bakery products. Leaves of the cultivated fig cultivar Morka and a wild-growing fig type were subjected to hot-air drying (40 °C, 48 h) and freeze-drying (pre-freezing at −18 °C for 24 h followed by lyophilisation at −30 °C for 72 h). Moisture content and colour parameters (L, a, b, ΔE) were determined for the dried leaves, and the colour characteristics (L, a, b) of the resulting powders were assessed separately. The antioxidant properties of the dried leaves were also assessed using DPPH and ORAC assays, while total phenolic content (TPC) was determined using the Folin–Ciocalteu method. The dietary fibre content of the resulting powders was determined using the enzymatic-gravimetric method. The dried leaves were milled into powder and incorporated into sourdough buns at substitution levels of 5%, 10%, and 15% of wheat flour. Sensory evaluation was performed to assess the effects of fig type, drying method, and powder concentration on the sensory properties of the bakery products. Both drying methods effectively reduced leaf moisture content to below 6%, producing material suitable for powder preparation. Hot-air drying resulted in slightly higher DPPH, ORAC, and TPC values than freeze-drying in both fig types. Morka leaves also showed slightly higher values across the antioxidant assays than the Wild type. Drying influenced colour characteristics, with differences depending on both the drying method and the fig type. Freeze-dried powders were lighter and greener than hot-air-dried powders. Total dietary fibre in the fig leaf powders ranged from approximately 38.46–40.15%, with insoluble dietary fibre representing the predominant fraction. Sensory evaluation of buns revealed significant differences among formulations in colour intensity, flavour, sweetness, bitterness, and hardness (p < 0.001). Products containing Morka leaf powder were generally perceived as sweeter and less bitter than those prepared with Wild fig leaves. The study highlights the potential valorisation of an underutilised plant resource and demonstrates the technological feasibility of incorporating dried fig leaf powder into bakery products.