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Article

Development of Novel Canned Peaches (Fercluse Variety) as a Healthy and Possible Diabetic Food Choice

by
Ioannis Prodromos Papachristoudis
1,
Maria Dimopoulou
1,
Smaro Kyroglou
2,3,
Patroklos Vareltzis
2,3 and
Olga Gortzi
1,3,*
1
Department of Agriculture Crop Production and Rural Environment, School of Agriculture Sciences, University of Thessaly, 38446 Volos, Greece
2
Laboratory of Food and Agricultural Industries Technologies, Chemical Engineering Department, Aristotle University of Thessaloniki, 54124 Thessaloniki, Greece
3
POSS—Driving Innovation in Functional Foods PCC, Sarantaporou 17, 54639 Thessaloniki, Greece
*
Author to whom correspondence should be addressed.
Appl. Sci. 2025, 15(6), 3336; https://doi.org/10.3390/app15063336
Submission received: 11 January 2025 / Revised: 13 February 2025 / Accepted: 27 February 2025 / Published: 18 March 2025
(This article belongs to the Special Issue Current Trends in Food Microbiology: Food Fermentation, Safety, and Production)
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Abstract

:
An upward trend has been observed in recent years in which consumers are actively more conscious about finding healthier food alternatives to purchase. Based on the constantly increasing demands of the diabetes food market, a new product of canned peach halves was designed at the Laboratory of Technology & Food Quality & Food Safety of the University of Thessaly through the substitution of sugar with sweetening agents coming from the Stevia plant and Agave syrup. For the production process of the samples the ingredients were carefully selected. Then, the recipes were designed along with the determination of the all the parameters that should be taken into account according to the thermal processing of previous studies. After the completion of the production process, the samples were stored in a dark and cold environment for a 6-month period. Subsequently, the samples were analyzed before and after simulated digestion (INFOGEST protocol) to determine their nutritional characteristics and their microbiological safety. The samples were then given to consumers to test the organoleptic characteristics of the new products. The results of the microbiological, nutritional, organoleptic, and meal tests were analyzed in order to assess the quality of samples. The canned peaches with Stevia had higher bio-availability and liking scores, and resulted in lower post-prandial glucose levels.

1. Introduction

According to the International Monetary Fund (IMF), inflation will reach 8.8% in 2022 [1]. In addition, climate change is challenging the economic horizon due to increasingly expensive raw materials and rising energy costs [2]. All of this is leading to an increase in production costs and, as a result, a rapid rise in food prices [3].
Canning is a cheap and easy way to preserve food over long periods of time. It also offers a solution for the consumption of food by people with various health problems caused by processing methods [4]. These processes preserve the bioactive components of the fruit without significantly compromising food quality, especially nutritional value and safety [5]. A recent study found that canned peaches contained as many nutrients as fresh peaches [6]. In addition, canned fruit had a comparable vitamin E content and a higher folic acid content than fresh fruit [7]. This is due to the fact that the canning process opens up the cell walls of the fruit flesh, making nutrients such as vitamin A more readily available to the body. In addition, canned peaches have been found to contain almost four times as much vitamin C, and this antioxidant profile does not change significantly over three months of canning [7]. Canned fruits offer several advantages: (a) they have fewer hard-to-digest carbohydrates and a softer texture profile [8] than fresh fruit, (b) they can be part of a “gastrointestinal bland diet” [9], and (c) they help people who have problems with flattening [10], such as Parkinson’s patients or dementia patients. Finally, canned peaches contain no saturated fats, cholesterol, or sodium [11].
The nutrients in canned peaches help the body to heal wounds, dilate the blood vessels so that the blood does not clot, protect the immune system, and have an anti-cancer effect [12]. People who eat a healthier diet with canned peaches live longer and have a lower risk of developing cardiovascular disease, obesity, cancer, and type 2 diabetes mellitus (T2DM) [13]. However, the current market trend shows that many people prefer foods that are higher in calories and lower in nutritional value [3]. This has led to an increase in obesity and T2DM (www.dianeosis.org, accessed on 1 February 2022), both in adults and children. Another major problem is the excessive sodium intake found in most processed foods on the market. This leads to an increase in blood pressure and blood cholesterol levels, increasing the likelihood of a cardiovascular event, which is often a complication of diabetes mellitus [12].
According to the HHS (U.S. Department of Health and Human Services) and USDA (U.S. Department of Agriculture) dietary guidelines, 50% of a plate that makes up a serving of food should consist of fruits and vegetables [13], which must meet WHO targets (a minimum target of 400 g/person per day or age-specific recommendations of 330–600 g/person per day) [14] and the recommendation for the Mediterranean pattern is five cup equivalents [15]. It is recommended that added sugars should account for less than 10% of daily calories from the age of 2 years [16].
Fruits and vegetables are rich in vitamins (especially A and C) and contain minerals as well as phytochemicals, antioxidants, and anti-inflammatory substances. They also contain electrolytes and large amounts of fiber, which contribute to the prevention of T2DM [17]. The fiber contained in peaches supports the healthy function of the digestive system. Unlike most carbohydrates, which are converted into glucose, some of the fiber remains undigested as it passes through the body. This helps to regulate the absorption of sugar from food, curb hunger pangs and maintain normal blood sugar levels [18]. Furthermore, peaches are the most important Greek export fruit from a commercial point of view [19]. Canned peaches from Greece account for over 55% of the international peach canning business and are known for their fresh taste and unique flavor [20].
The WHO recommendation on reducing sugar intake, as well as the need to meet the dietary restrictions of certain population, has led the industry to look for alternative to sugar solutions when canning fruits. Honey, fruit juice or plain water has been used, leading to acceptable but flawed products [14]. Lower firmness, discoloration and/or shorter shelf life are some of the problems reported in these cases.
Stevia and Agave syrup are gaining attention recently as potent alternative sweeteners with possible health benefits for the consumers [18]. Extraction of Stevia plant leaves in aqueous solution also yields high concentrations of antioxidants, phenolic compounds, and flavonoids, including folic acid, catechin, and quercetin [11]. These substances fight free radicals, prevent their activity, and alleviate the various forms of stress they can impose on the human body [21]. Agave syrup is a plant-based sweetener that has attracted a lot of attention in recent years due to its bioactive properties and low glycemic index as a substitute for conventional sweeteners such as sugar. Agave is usually grown in arid areas of Central and North America and especially in Mexico, where the plant is believed to have originated [22].
To our knowledge, there is a difference between the WHO recommendations and the daily fruit consumption required as part of a healthy diet [14]. Considering this issue and the commercial importance of the Fercluse variety, one of the leading Greek fruit varieties, this fruit was selected for the study. The main objective of this study was to develop a health-promoting canned product. The innovation lies in the production of canned peach halves (Fercluse variety) using alternative sweeteners, i.e., Stevia and Agave syrup, as a substitute for sugar, while at the same time maintaining the quality and overcoming the aforementioned technological hurdles. This approach not only offers a variety of sweetening options but also helps with blood sugar control while providing a food product with a nutritional profile that meets general dietary recommendations [23,24].

2. Materials and Methods

2.1. Materials

The materials used for the implementation of the canned peaches were natural materials, they had the best possible quality available on the market, and their choice was based on achieving the best quality of the product in combination with a reduction in the glycemic index through the partial or total removal of sugar. Industrial peaches of the French variety Fercluse were used as raw material. This variety ripens in early August (period of sample production) and is characterized by its intense orange-golden color, the size of the fruit ranges from 52 to 58 mm and the weight from 150 to 200 g This variety still has very good hardness and a satisfactory degree of natural sugars (above 22° Brix). As the main sweetener, Stevia in powder form was chosen.
Stevia and their related molecules occur naturally in plants and are more than 200 times sweeter than sugar, and also since it does not consist of carbohydrates it does not affect the glycemic index. Agave syrup was also used as a sweetener, which is a natural product with a relatively low glycemic index.
Finally, sugar was used as a sweetener in some control samples. As the main regulators of the pH index and the acidity of the samples, citric and ascorbic acid were used. These acids have a natural origin, and in addition to their action as pH regulators, they also act as antioxidants and can provide benefits to the consumer, similar to biofunctional foods (mainly ascorbic acid) [25].

2.2. Preliminary Recipe Development

A thorough bibliographic review was carried out to gather information on the formulation of products that are already commercially available and claim that they help to control glucose levels.
The production process of canned peaches is quite complicated, and it demands technical know-how in order to complete the necessary steps, which include the selection of the ingredients, the selection process, the deskinning of peaches, the deaeration process, and the pasteurization protocol. The product preserves most of the organoleptic characteristics of a raw peach while simultaneously being safe for human consumption until the end of its shelf-life.

2.3. Methodology

The peaches used as the raw material were carefully selected so that they were at the right stage of ripening, had no discolorations, marks and visible defects by diseases or insects. Immediately, the peaches were cut in half, and their core was removed with the help of a special, Filper-type cutting machine from PCE (CS 1000N model, Force Gauge, Copiague, NY, USA). Then, the peaches were peeled in the peeler in the presence of caustic soda at a high temperature (90 °C). The peaches were washed thoroughly with cool water to remove soda and pit residues and to cool down. This was followed by sorting, where the fruit that did not meet size criteria was rejected. The process is described step by step:
(1) The first step in preparing all samples, except the one containing only water, was to create the syrup. Water was heated in a pot on a gas stove, and the remaining ingredients were added.
(2) The Stevia Strong and Stevia Medium samples contained Stevia as a sweetener, while the Agave Stevia sample combined Stevia with Agave syrup. The Choice 4 sample used sugar and glucose, and the Water sample contained only water. Citric and ascorbic acids were added to all samples except Water.
(3) Peaches were individually weighed on a precision scale and placed into jars to achieve a target weight of 330–340 g.
(4) The jars were then filled to the brim with hot syrup (230–240 g).
(5) Simultaneously, another pot was partially filled with water and heated on a separate stovetop. The water temperature was continuously monitored until it stabilized at 90–92 °C for the degassing process.
(6) Once the target temperature was reached, the jars were carefully placed in the pot, and water was added until it covered three-quarters of their height.
(7) The start of the degassing process was indicated by the appearance of bubbles at the top of the jars, signifying oxygen removal.
(8) After degassing, the jars were removed from the pot and placed on the laboratory counter.
(9) At this stage, the jars were hermetically sealed with lids and positioned upside down on the counter.
(10) For pasteurization, a separate pot with a larger volume of water was heated until it stabilized at 95–96 °C.
(11) The sealed jars were fully submerged in this pot for pasteurization. Afterward, they were removed from the heat and placed under a laboratory tap, where they were gradually cooled with running water for about 30 min. Special care was taken to prevent sudden temperature changes that could cause the glass to break.
Pilot production of the tested samples and organoleptic acceptability took place at facilities provided by the company Intercomm Foods S.A. (ISO 22000) [26].
The macronutrient profile of the tested food products was analyzed according to methods described in the Association of Official Analytical Chemists International (AOAC) (2021), and also polysaturated and monounsaturated fatty acids were determined by AOAC [27], and the type of carbohydrate content was determined with the high performance liquid chromatography (HPLC) method [28].
The formulation was not an easy process, but finally the University of Thessaly team found the recipe analogy to achieve the best organoleptic acceptance of the novel product (Table 1).

2.4. Identification of Important Attributes for Canned Peaches Acceptability

2.4.1. Texture Profile Analysis

Canned fruit slices were cut perpendicularly into uniform pieces (20 mm width × 20 mm length), maintaining the outer surface on the base of the piece. Subsequently, the sample (base facing down) was placed on the flat steel fixture of the texture analyzer (Brookfield CT3-4500, BROOKFIELD AMETEK, Middleboro, MA, USA). The tests were performed with a 50 mm diameter acrylic probe (TA25/1000 BROOKFIELD AMETEK, Middleboro, MA, USA) that entirely covered the surface area of the sample. The compression force was applied at a deformation speed rate of 0.8 mm/s, up to a maximum compression/strain of 50% of the original height. Two compression cycles took place to simulate the human chewing actin and the TPA parameters of hardness, cohesiveness, springiness, adhesiveness, and chewiness were measured [8,29]. Determination of TSS (Total soluble solids) and ascorbic acid were carried out using Ranganna method [8,25].

2.4.2. Microbiological Evaluation

For the microbiological assessments, 25 g of sample were added to 225 mL of sterile peptone water and blended in a Stomacher bag for 1 min. Aliquots were serially diluted with sterile 0.1% peptone water and pour plated. The samples were examined for total coliforms, thermotolerant coliforms, Staphylococcus aureus, Bacillus cereus, Salmonella sp., total mold, and yeast counts in agreement with the procedure described by the American Public Health Association [30] and the International Organization for Standardization (ISO) [31]. All of the results were expressed in CFU.g–1 or MPN.g–1, and Salmonella sp. was expressed as ‘absent’ in 25 g.

2.4.3. In Vitro Digestion

For the in vitro digestion experiments, canned peaches were pulped to achieve a paste-like consistency. A total of 2 g of each sample was used. The in vitro digestion was performed according to INFOGEST protocol [32].

Oral Phase

Each sample was mixed with 1.25× simulated salivary fluid (SSF) and amylase solution (75 U/mL). Distilled water was added to reach 1× concentration of SSF. The samples were gently shaken for 2 min at 37 °C (ONE 14-SV 1422, Memmert, Schwabach, Germany).

Gastric Phase

Simulated gastric fluid (SGF) 1.25×, pepsin (2000 U/mL) and distilled water were added to the mixture at the end of the oral phase. pH adjustment to 3 was achieved by adding HCl 1 M (pH 211, HANNA instruments, Woonsocket, RI, USA). The samples were gently shaken for 2 h at 37 °C (ONE 14-SV 1422, Memmert, Germany).

Intestinal Phase

Simulated intestinal fluid (SIF) 1.25× and bile salts (10 mM) were added to the gastric chyme. The mixture was stirred for 30 min at 37 °C until complete bile solubilization was achieved. Afterwards, pancreatin (100 U/mL trypsin activity) was added, the pH was adjusted to 7 (NaOH 1 M) (pH 211, HANNA instruments, Smithfield, RI, USA), and distilled water was added. The samples were gently shaken for 2 h at 37 °C (ONE 14-SV 1422, Memmert, Germany).
All samples were stored at −20 °C until further analysis.

2.4.4. Protein and Reducing Sugar Analysis

Proteins in each sample, before and after digestion, were determined using ISO 20483:2013 [33], which employs the Kjeldahl method for protein analysis.
Reducing sugars of muffins and canned peaches were determined using Dinitrosalicylic acid reagent and the method proposed by Miller (1959) [34].
The bioaccessibility index was calculated based on the following formula:
BI = Cb/Ca
where Ca and Cb are the concentrations of each component before and after digestion [35].

2.4.5. Sensory Analysis

The literature on sensory methods for evaluating texture contains fragmentary information on definitions of texture and panel techniques. In our study, the panel consisted of 20 healthy individuals, 10 men and 10 women aged between 20 and 65 years, and the exclusion criteria were as follows: body mass index (BMI) ≥ 40, pregnancy, smoking, severe stress or pain, heart attack in the last 6 months, gastrointestinal disease and surgery in the last 6 months, liver or kidney failure, cancer, and use of steroids, antibiotics, levothyroxine, and other medications affecting glycemic control. The age groups were categorized according to age decades, namely 20–30 years, 31–40 years, 41–50 years, 51–60 years, and >61 years. A questionnaire was used as a measurement tool to assess the acceptance of the product [36]. Consumers (n = 20) came to the Department of Agriculture Crop Production and Rural Environment, School of Agriculture Sciences, University of Thessaly, and were guided by an experienced facilitator for 60 min and answered “do not like extremely” or “like extremely” on the 5-point hedonic scale based on their implicit acceptance of four samples of canned peaches prepared in the laboratory (Table 2, which had been used in a previous study [36]. The order of presentation of the canned peaches was randomized for each sensory test. Subjects were asked to rate the samples on a 5-point hedonic scale structured as follows 1 = “Disliked extremely”; 2 = “Moderately dislike”; 3 = “Indifferent”; 4 = “Moderately like”; 5 = “Extremely like”. Each sample of canned peaches was served on a plate labeled with a three-digit random number. The samples were presented one at a time. Purified water was provided to cleanse the palate if required.

2.4.6. Post-Prandial Glucose Evaluation

The participants (20 healthy adults who worked in the laboratory) were randomly assigned to a group and underwent two peach samples tolerance tests, two with Stevia, one with Agave and Stevia, and the other with commercial canned peaches, 1 week apart in reverse order. Plasma levels of glucose were recorded with a blood glucose testing device (Bayer Ascensia Contour Care, hellas, Athens, Greece). In the study, the participants started to eat at −30 min (08.30 h) before the test meal (09.00 h). The participants were instructed to eat the test meals, both within 15 min. Post-prandial glucose measures were recorded for 0, 30, 60, 90, and 120 min after the consumption of the two tested desserts (canned peaches) [37].

2.4.7. Statistical Analysis

Three replicates (n = 3) were performed, and the results are presented as the mean ± standard deviation. Data analysis was conducted using Minitab 21 Statistical Software (Minitab LLC, State College, PA, USA), applying a one-way ANOVA followed by Tukey’s test for mean comparison. A significance level of p ≤ 0.05 was used to determine statistically significant differences.

3. Results

3.1. Selection and Quality of Four Canned-Peaches Samples

Development and Nutritional Value

The characterization of each sample based on ingredients and the numbered lists can be added as follows:
  • Stevia strong (higher amount of Stevia)
  • Stevia medium
  • Agave and Stevia
  • Glucose and sugar
  • Water
  • Fresh peaches
Their nutritional value is given below (Table 2).
Table 2. Proximate analysis of four canned-peaches basis percent and nutritional value of fresh peaches (per 100 g product).
Table 2. Proximate analysis of four canned-peaches basis percent and nutritional value of fresh peaches (per 100 g product).
PeachesEnergy (kcal)Protein (g)Carbohydrates (g)Fructose (g)Galactose (g)Glucose (g)Lactose (g)Maltose (g)Sucrose (g)Fibers (g)Fat (g)Saturated Fatty Acid (g)Unsaturated Fatty Acid (g)Salt (g)
Canned peaches with higher amount of Stevia290.456.30.9<0.10.7<0.1<0.12.11.21.40.10.30.05
Canned peaches with Stevia280.34.90.8<0.10.7<0.1<0.11.91.20.30.10.20.03
Canned peaches with Agave and Stevia450.39.62.2<0.12.1<0.1<0.11.90.90.40.10.30.05
Canned peaches with glucose and sugar730.416.22.8<0.12.1<0.1<0.111.110.100.10.05
Canned peaches with water280.55.10.7<0.10.7<0.1<0.11.91.20.40.20.20.02
Fresh peaches340.6100.7<0.10.7<0.1<0.121.30.300.30.02
All the above ingredients (peaches [38], Stevia [39], Agave syrup [22]) help lower and control blood sugar. Protein content was found to range between 0.3 g/100 g and 0.6 g/100 g, carbohydrate content ranged between 16.2 g/100 g and 4.9 g/100 g and fat content between 0.1 g/100 g and 0.4 g/100 g. Protein content ranged between lowest 0.3 g/100 g (canned peaches with Stevia and canned peaches with glucose and Stevia) to a maximum 0.6 g/100 g (Fresh peaches). Carbohydrate content ranged between lowest 4.9 g/100 g (Canned peaches with Stevia) to maximum 16.2 g/100 g (canned peaches with glucose and sugar). Fat content ranged between the lowest 0.1 g/100 g (canned peaches with glucose and sugar) to a maximum 0.4 g/100 g (canned peaches with higher amount of Stevia and canned peaches with Agave and Stevia). Canned fruits may be a great “anti-diabetic” dessert, which contain complex carbohydrates, which the body slowly metabolizes, causing blood glucose levels to rise gradually. Common characteristics of the above desserts are their increased fiber content and as a consequence their low glycemic index (Figure 1 and Figure 2) [40].

3.2. Physicochemical Properties

The physicochemical properties of the peaches were also evaluated using the following parameters: total soluble solids (SS) and pH. A pH meter used to measure acidity/alkalinity of the tested peaches and a digital refractometer (PR-101, ATAGO CO., Fisher, Loughborough, UK) as an essential part of the quality analysis (Figure 3) [41,42].
Usually, images based on their visual appearance and not predefined quality attributes [42], but from the results of the nutritional value, it seems that the appearance could conform with the quality.

3.3. Microbiological Assay

To mitigate this risk, it is essential to implement strict quality control measures throughout the entire production process, from sourcing ingredients to the final packaging of canned peaches. Adhering to safety protocols during production is highly beneficial. Pre- and post-processing treatments play a key role in controlling microbial content, ensuring the product is safe for consumers. The microbiological quality of the peaches was assessed using the parameters listed in Table 3. Additionally, Salmonella spp. was absent in all tested samples [42].

3.4. Sensory Evaluation by Consumer Panel and Sensory Attribute Intensities via Texture Profile Analysis

Hedonic analysis is a type of sensory analysis that focuses on measuring the liking or preferences of the canned peaches samples rather than their characteristics and evaluates the market potential of them. Hedonic analysis of the survey results showed that 65% of the participants (Question 3) consume foods with natural sweeteners. However, the frequency of consumption (Question 4) varies, with 40% of participants reporting frequent consumption of such products. The vast majority of participants (60%) indicated that they are somewhat satisfied with the canned peaches offered by the market (Question 5). This result also underlines the importance of this research, as it focuses on the satisfaction of consuming canned peaches as a dessert. For most respondents (Question 7), it is not easy to find canned peaches with no sugar on the market (30% and 60%) that have the characteristics they desire. For the next two questions (Question 8 and Question 9), respondents would consistently (100%) buy canned peaches with the desired characteristics on the market if they could find them, regardless of the brand or company that offers them.
The questions in the second part of the questionnaire assessed the organoleptic acceptability of the canned peaches. In addition to the frequency analysis for the perceived rating of all participants of the canned peaches, a one-way ANOVA statistical analysis was used to determine the differences between the two genders of participants (male and female). For organoleptic acceptability of the canned peaches with Agave and Stevia, statistically significant differences were found between males and females for overall texture characterization (p = 0.22) in aroma perceived by male participants. Figure 4 and Figure 5 show the higher acceptance with the novel fruit product and perceived these textural characteristics as a major factor of food acceptability [43].
Table 4 shows the results of the Texture Profile Analysis and demonstrated that the mechanical parameters are good predictors of the textural properties of a fruit [8]. The selected sugar-free canned peaches were the ones with the higher amount of Stevia due to the acceptance of the consumers and the higher amount of ω-3 fatty acids that correlated to better glycemic regulation [44].
The substitution of sugar with Stevia in the canned product did not alter its hardness, but significantly affected chewiness, which is defined as the product of hardness × cohessiveness × springiness. This translates into less energy required to masticate the food [45]. This attribute, combined with the significantly lower adhesion, contributes to the high score that the sugar-free canned peach product received in the texture sensory test.

3.5. Comparative Evaluation Regarding In Vitro Digestion

All the stages of the digestion progress and evaluation techniques have been described in a previous study from the University of Thessaly [46], taken as granted that sugars and carbohydrate content of each portion of dessert are important for diabetes management [47].
The decreased bioaccessibility of proteins in the presence of sugars can be attributed to the formation of Maillard reaction products during simulated digestion (Table 5). Martinez-Saez et al. (2019) [48] showed that early and advanced Maillard reaction products may be formed in the intestine as a result of the interaction between amino acids and reducing sugars. Protein side chains can also react with reducing sugars, leading to glycation and further reactions [49]. This hypothesis is further strengthened by the observations in Table 6, where a significantly higher reduction in sugar concentration was observed in the intestinal phase for the sugar added products. Stevia contains high quantities of diterpene glycosides, which cannot be broken down or absorbed by the digestive tract and therefore does not contribute to an increase in reducing sugars content.

3.6. Comparative Evaluation According Postprandial Glucose Levels

The novel product with higher amounts of Stevia had a more beneficial impact on postprandial glucose levels compared with the canned peaches with lower amounts of Stevia as all the canned fruits (Figure 6) [12,50].
The canned peaches with higher amounts of Stevia had lower post-prandial glucose responses compared with the other samples and have the impact of causing a less steep increase of the postprandial glucose levels. The stability two hours after the consumption of the novel product is the most important finding. Future studies are needed in a clinical population to ensure that canned peaches with sweetener agents have the same impact on post-prandial glucose levels in patients with T2DM. However, the low glycemic index of canned fruits is proven [50], and it is proven that they are healthy food choice as well [12].

4. Discussion

This research and development study shows how complex the production of a seemingly simple product such as canned peaches is (Table 1). It is a multi-layered process that involves many stages of completion. The range of parameters that influence the success of the manufactured product is huge and requires appropriate expertise, especially when it comes to industrial-scale production [51].
However, it is possible to intervene in the production process to make a new product stand out. The canned peach industry has seen strong growth in recent years, with a total revenue of $9.2 billion dollars in 2023 and a CAGR (Compound Annual Growth) of 4% until 2031 [52]. However, the standards of the peach canning industry have remained relatively unchanged over the past decades, and the products manufactured today differ only slightly from similar products manufactured ten years ago [53]. The aim of this work was to create a new product (Figure 2) that, although based on the same basic processing principles [54], is different from the existing products (Figure 5) and can meet the ever-increasing demands of the market [55].
The samples produced showed very encouraging results. In terms of consumer health, by replacing sugar with natural sweeteners from the Stevia plant and Agave syrup, a reduction of up to 61% in the calorie content of the product was achieved compared to the conventional canned peaches on the market. In addition, the total sugar content in the new samples was reduced by between 64% and 74% compared to commercially canned peaches. The new ingredients also improved the fat content profile of the products by increasing the percentages of monounsaturated and polyunsaturated fatty acids (Figure 1). In particular, all samples had a saturated fat content of less than 50% (the Agave Stevia sample contains only 26% saturated fat), compared to commercially available canned peaches, which have a saturated fat content of 64%. The Stevia Strong, Agave Stevia, and Water samples had the highest polyunsaturated fatty acid content at 29%, 23%, and 39%, respectively, compared to only 10 in the commercial canned peaches. In addition, the samples had a low sodium content with values of 0.01–0.02 g/100 g of product and a satisfactory fiber content of 0.9–1.202 g/100 g of product (Table 2). All this meant that a number of nutritional claims could be made for the samples with higher or medium Stevia content: reduced energy content, low sugar content, very low sodium content, high fiber content, and also fat free. This makes the new products much more consumer-friendly and can help consumers to maintain a normal weight [56] without having to give up sweet treats.
In a previous study, it was found that treatment with 4% Stevia extract was most effective in maintaining quality attributes such as total soluble solids (Figure 3), acidity, fruit juice pH, and ascorbic acid content in lemons [57]. The addition of natural sweeteners reduces the pungency level, and the foods are well accepted by consumers without significantly changing the nutritional profile [58]. In another study, Stevia leaf extract showed a moderate change in fat content (0.81%), an increase in changes in protein content (5.35%), and a reduction in carbohydrate content (5%) [59]. Saturated, monounsaturated, and polyunsaturated fatty acids were detected in significant amounts [60]. In another study, a high percentage of palmitic acid (86.5) was found in the oil extracts from Stevia leaves, while stearic and linoleic acids were the least abundant [61]. Palmitic acid, stearic acid, and oleic acid were found in low amounts of 0.46–1.47%, 0.23–0.47%, and 0.45–1.39%, respectively [62], but higher percentages were found in another study [63]. In a previous study, the higher percentage of polyunsaturated fatty acids in the new herbal product had a better effect on glucose regulation in patients with T2DM [37].
Many researchers have tried to improve the physicochemical properties of foods by adding Stevia [64]. In some of them, influences on color, texture, and stability of jam and jelly were found, so that firstly, the problem with high-intensity sweeteners [65], such as the undesirable appearance and texture when a complete sugar substitution is performed, and secondly, to lower the calories of the final product. Agar-agar, which is used as a gelling agent in low-calorie jams, does not have the same desirable effect, as it creates a firmness like a pectin [66]. In addition, fruit nectar must be free of foreign substances and flavors, its color must be homogeneous, its smell should be generally characteristic of the fruit in question, and the sugar content must be at least 10° Brix; sweeteners could provide these properties [67]. In another coconut nectar, the effects of Stevia addition on the final product were not the same, and the Brix degrees (6.7° Brix) differed significantly [68]. Another reason for food science interest in Stevia is its phenolic compound content, which contributes to the development of high-quality berry juices with antioxidants [69] and, as a non-caloric sweetener, often exhibits bitterness and an unpleasant taste.
The above leads us to evaluate the organoleptic results. Regardless of how much the nutritional properties were improved; this would have no effect if the taste of the product was unacceptable [70]. The results of the study show that in some cases, the taste results were better than acceptable (Figure 4). In particular, the sample with the higher Stevia content was better accepted by the public in all organoleptic parameters than the commercial canned peaches. This fact indicates that the organoleptic properties of the product were not only maintained but also improved [23]. The use of sweeteners such as Agave syrup also gave canned peaches a specificity in terms of aroma, color and taste [24] that had not previously been associated with this product and was very well received by a large proportion of consumers. Consumers seem to have a positive perception of products with sweeteners [71]. Finally, the microbiological analyses performed to provide a scientific assurance of the quality characteristics of canned peaches, making the product reliable for the consumer over a respectable period of time (Table 3) [72]. Although the European Union has enacted legislation requiring the labeling of ingredients that may cause an allergic reaction in consumers [73], there are numerous pathogens in food that can cause mild to very severe symptoms if not properly controlled [74]. For this reason, the microbiological analyses carried out are of the utmost importance for consumer health.
The Acceptable Daily Intake (ADI) for Stevia set by the JEFCA is 4 mg steviol/kg body per day. This corresponds to approximately 12 mg of high purity distillate per kg of body weight per day. The ADI value for a person weighing 80 kg, for example, corresponds to 12 × 80 = 960 mg per day [75]. The samples prepared at the workplace contain a maximum of 300 mg per whole glass of Stevia. A person would therefore have to consume more than three whole glasses of stewed fruit in one day to reach the ADI value. Citric acid as an additive has the code E330 and is authorized for use in various foods in accordance with Regulation (EC) No. 1333/2008 [76].
The measurement of the fructose–asparagine concentration in fresh peaches and in commercially preserved peaches revealed significant differences (66 pmol/mg and 500 pmol/mg, respectively) [77]. The most important changes occurred during refining and sugaring. Overall, this redistribution between soluble and insoluble dietary fiber could influence the effect of dietary fiber in vivo, as both types of dietary fiber have different physical properties, e.g., insoluble dietary fiber affects transit time and soluble dietary fiber delays the absorption of carbohydrates into the blood [38]. According to the total sugar measurements carried out, the Stevia Strong sample contains 3.7 g total sugar/100 g product, the Stevia Medium and Water samples contain 3.4 g total sugar/100 g product, while the Agave Stevia sample contains 6.2 g total sugar/100 g product, and the Glucose Sugar sample contains 16 g total sugar/100 g product. For a product to be labeled as low in sugar, it must not contain more than 5 g sugar/100 g product [78]. Therefore, samples with a higher or medium content of Stevia and only water can also be labeled as low in sugar. Another important result besides the sugar content is the comparison of the energy content per serving (205 g) between the commercial product with 152 kcal and the product with Agave and Stevia with 92.25 kcal.
The regulation of blood glucose levels has been proven with meal tests [79]. Stevia is recommended by the FDA (Federal Drug Administration) for consumption by people with diabetes mellitus as it has no nutritional value [80]. It has also been observed that Stevia consumption increases insulin production in the human liver and improves tolerance to dietary glucose ingested with food from carbohydrates. It also has a stabilizing effect on general blood glucose levels and postprandial blood glucose levels [81]. In summary, Stevia provides a number of protective mechanisms against the side effects caused by T2DM and can therefore be used as a sugar substitute in these cases to improve patients’ quality of life [82]. In addition, the phenolic content and antioxidant activity of canned fruits are increased by high-temperature treatment [83], and the higher antioxidant properties correlate with the stability of postprandial glucose levels [37].
Although the glycemic index (GI) is a very good criterion for selecting foods for a balanced diet, it can sometimes be misleading [46,47,84]. Many foods with a low glycemic index are indeed healthy and have their place in the daily human diet [85]. However, this does not mean that all foods with a high glycemic index are unhealthy. Although eating foods with a low glycemic index can help people with diseases such as T2DM to control their blood glucose levels, it should be used as a supplement and not as the sole criterion for food selection [86]. Consumption of fruit as part of a low glycemic index diet has been associated with lower HbA1c, lower blood pressure, and lower risk of coronary heart disease, suggesting that consumption of low glycemic index fruit may play a role in the management of T2DM [50]. A National Health and Nutrition Examination Survey found that approximately 11% of the population consumed canned fruits or vegetables daily and that this habit was associated with higher intakes of selected nutrients, higher quality diets, and comparable obesity and blood pressure levels in both adults and children [12].
The meal test results indicate that the novel product did not cause significant fluctuations in blood glucose levels among the control subjects (Figure 6). Instead, it had a beneficial effect, with only a slight increase in glucose levels that stabilized within a few hours [46,47]. However, the study’s sample size was limited, making it difficult to draw definitive scientific conclusions. While previous research has explored Stevia’s role in glucose regulation, its effectiveness has varied. Nonetheless, all studies consistently reported a reduction in appetite and a lower risk of weight gain [80,87,88]. One suggestion would be to use them in a more comprehensive scientific study to substantiate these claims. However, fruits preserved in syrup tend to have a higher glycemic index, probably due to the high bioavailability of the added sugars [38]. Another explanation could be related to the results of previous studies on the glycemic biomarkers of Stevia consumption [89,90]. An acute cross-over study involving 12 patients with T2DM demonstrated that supplementing a test meal with 1 g of stevioside slightly reduced postprandial glucose concentrations and improved the insulinogenic index [89]. Researchers demonstrated that a 60-day oral administration of Stevia leaf powder led to a reduction in biomarkers such as fasting and postprandial blood glucose, cholesterol, and triglycerides [91]. A meta-analysis linked Stevia doses (200, 300, and 400 mg/kg) to the hypoglycemic effect and found that even the higher dose was able to produce a greater reduction in blood glucose levels [90]. This hypothesis from previous studies could explain the results of our study, as the higher dose of Stevia had a more favorable effect on postprandial blood glucose levels, but this is also a hypothesis and future studies are needed to prove the mechanism of action.
Another aspect that needs to be investigated is bioavailability, i.e., the amount of an ingredient that is released from the food matrix in the gastrointestinal tract and is therefore available for absorption (Table 4, Table 5 and Table 6). Although further heating or processing beyond such “optimal processing” does not further improve the bioavailability of carotenoids, the bioavailability of all carotenoids was significantly higher (37.6 to 39.5%) in pasteurized juices than in freshly squeezed juices [38]. The most important finding of this study is that the higher bioavailability is associated with minimal changes in protein or carbohydrate content before and after digestion. Therefore, not only is it important for a diabetic product to have a lower carbohydrate or sugar content, but protein concentration also plays a role as it can help to slow down the digestion and absorption of carbohydrates, resulting in more stable blood glucose levels [92].
Finally, the raw materials used to manufacture the product often significantly increase production costs [53]. In this work, for example, sugar was replaced with sweetener from the Stevia plant and Agave syrup. Stevia is about 40% more expensive than sugar based on the respective sweetening levels of the two substances, while Stevia is up to 200 times more expensive per gram [93]. In addition, European consumers prefer locally produced foods and functional foods without reducing the acceptance of their higher cost [94].
The novelty of the sweeteners used [46], the multiple sensory evaluations and the development process with the acceptance of the organoleptic properties of the food are the strength of this study, while the limitation is that there are few data on products with Agave and Stevia (no canned fruits, but yogurt, muffins/brownies, chocolate, jam and ice cream are some of them) and also fewer data on the evaluation of postprandial glucose levels for comparison with others [95,96,97,98,99]. Apostolopoulos et al. (2023, 1994) only investigated the acceptability of canned peaches among consumers and the parameters that should be considered when evaluating such a food [42,43]. When analyzing the texture profile of canned peaches, the results of Christofi et al. (2020) differed from those of our study in terms of hardness (110.3 ± 27.4), cohesiveness (0.10 ± 0.01), springiness (0.20 ± 0.03), and chewiness (0.49 ± 0.18), but were similar in terms of color [8]. The texture parameters were similar to the results of Li et al. (2014) [100]. Texture loss, which was mainly caused by thermal treatment, was characterized by the decrease in hardness, chewiness, and elasticity [101], but these parameters did not play the main role in the overall consumer acceptance of canned peaches [8]. On the other hand, previous studies on novel foods associated lower adhesion with higher acceptance [46] or the rheological properties and sedimentation phenomena in fruit powders with consumer acceptance [102].
To our knowledge, there is no other study in which the INFOGEST protocol has been performed on such a food product with organoleptic acceptability and unsaturated fatty acids evaluation. For researchers working in product development, this type of information can be a valuable tool. The use of the natural sweetener Stevia in the production of canned peaches proved to be satisfactory and resulted in a product with the characteristics of canned fruits and with a taste and aroma similar to that of conventional low-calorie canned peaches. The low-calorie content could be satisfactory for diabetics or people with restricted diets and also for people who want to maintain their weight. The appearance of undesirable characteristics such as appearance and texture of low-calorie fruit products is a constant problem with high intensity sweeteners when sugar is completely replaced by sweeteners. These characteristics contribute to less acceptance of higher intensity sweetener samples. Therefore, further studies are needed to improve the texture and appearance of low-calorie canned peaches. In addition, other fruits could be used to evaluate their nutritional and sensory properties as canned products with Stevia. Finally, further research is needed to provide new data on what factors ensure the safety and shelf life of canned peaches with alternative sweeteners. Future studies in clinical populations are needed to ensure that canned peaches with sweeteners have the same impact on postprandial glucose levels in patients with T2DM.

5. Conclusions

The article explores the development of a novel canned peach product (Fercluse variety) as a healthy and potentially diabetic-friendly food alternative. The main goal was to replace sugar with natural sweeteners like Stevia and Agave syrup to lower the product’s glycemic index while maintaining quality and taste. Peaches with Stevia had fewer calories and a lower sugar content compared to commercial canned peaches. They contained higher levels of unsaturated fatty acids, which help regulate glucose levels, while consumers showed high acceptance of the canned peaches with Stevia, especially the version with a higher Stevia concentration. Blood glucose measurements indicated that canned peaches with Stevia had a milder impact on glucose levels compared to traditional sugar-sweetened canned peaches and at the same time higher bioaccessibility of nutrients. The study suggests that canned peaches with natural sweeteners provide a healthy, low-glycemic alternative suitable for diabetics. Further clinical studies are needed to confirm their impact on type 2 diabetes mellitus management, as well as microbiological testing to determine the shelf life of these products and potential risks.

Author Contributions

Conceptualization, O.G.; methodology, O.G.; software, M.D.; validation, O.G., P.V., M.D. and I.P.P.; formal analysis, M.D.; investigation, O.G., I.P.P., P.V. and M.D.; resources, M.D. and P.V.; data curation, M.D. and S.K.; writing—original draft preparation, M.D.; writing—review and editing, P.V., O.G. and M.D.; visualization, O.G. and P.V.; supervision, O.G.; project administration, O.G. All authors have read and agreed to the published version of the manuscript.

Funding

This research received no external funding.

Institutional Review Board Statement

The study was conducted in accordance with the Declaration of Helsinki, and approved by the Ethics Committee of University of Thessaly No 1512/14.03.2023 for studies involving humans.

Informed Consent Statement

Informed consent was obtained from all subjects involved in the study.

Data Availability Statement

The data presented in this study are available on request from the corresponding author. The data are not publicly available due to privacy restrictions.

Acknowledgments

We would like to thank the company Intercomm Foods S.A., which kindly provided raw materials and equipment for the completion of the present paper.

Conflicts of Interest

Authors Smaro Kyroglou, Patroklos Vareltzis and Olga Gortzi were employed by the company POSS—Driving Innovation in Functional Foods PCC. The remaining authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

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Applsci 15 03336 g001aApplsci 15 03336 g001b
Figure 1. The percentage (%) of polysaturated (a) and monounsaturated (b) fatty acids (g/100 g canned peaches) in all canned peaches with different sweetening agents compared with the one with no one sweetener. Figure values are means ± standard deviations. Different superscript letters in each column represent statistical differences from the others (p ≤ 0.05).
Figure 1. The percentage (%) of polysaturated (a) and monounsaturated (b) fatty acids (g/100 g canned peaches) in all canned peaches with different sweetening agents compared with the one with no one sweetener. Figure values are means ± standard deviations. Different superscript letters in each column represent statistical differences from the others (p ≤ 0.05).
Applsci 15 03336 g001aApplsci 15 03336 g001b
Applsci 15 03336 g002
Figure 2. This is a figure of the final canned peach halves (Fercluse variety) with the substitution of sugar, such as a higher content of Stevia (a), medium content of Stevia (b), with sweetening agents Stevia and Agave syrup (c) and canned peaches halves (Fercluse variety) with glucose and sugar (d).
Figure 2. This is a figure of the final canned peach halves (Fercluse variety) with the substitution of sugar, such as a higher content of Stevia (a), medium content of Stevia (b), with sweetening agents Stevia and Agave syrup (c) and canned peaches halves (Fercluse variety) with glucose and sugar (d).
Applsci 15 03336 g002
Applsci 15 03336 g003
Figure 3. This is SS (a) and pH (°Brix) (b) content differences in the canned peaches compared with the novel canned peaches with Agave and Stevia. Figure values are means ± standard deviations. Different superscript letters in each column represent statistical differences from the others (p ≤ 0.05).
Figure 3. This is SS (a) and pH (°Brix) (b) content differences in the canned peaches compared with the novel canned peaches with Agave and Stevia. Figure values are means ± standard deviations. Different superscript letters in each column represent statistical differences from the others (p ≤ 0.05).
Applsci 15 03336 g003
Applsci 15 03336 g004
Figure 4. Sensory mean score (n = 20) of experimental canned-peaches samples.
Figure 4. Sensory mean score (n = 20) of experimental canned-peaches samples.
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Applsci 15 03336 g005
Figure 5. Picture of the most acceptable sample: canned peaches with higher amount of Stevia.
Figure 5. Picture of the most acceptable sample: canned peaches with higher amount of Stevia.
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Figure 6. Post-prandial glucose responses after the consumption of canned peaches compared with the novel canned peaches with Stevia or Agave and Stevia.
Figure 6. Post-prandial glucose responses after the consumption of canned peaches compared with the novel canned peaches with Stevia or Agave and Stevia.
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Table 1. Formulation and process information of canned peach halves (Fercluse variety) with the substitution of sugar with sweetening agents (Stevia and Agave syrup).
Table 1. Formulation and process information of canned peach halves (Fercluse variety) with the substitution of sugar with sweetening agents (Stevia and Agave syrup).
IngredientsStevia StrongStevia MediumAgave SteviaGlucose/SugarWater
Peaches340340340340340
Stevia0.40.30.15--
Agave syrup--30--
Sugar---35-
Citric oxide1.51.51.51.5-
Ascorbic acid0.50.50.50.5-
Glucose---30-
Aeration temperature (°C)9293939293
Aeration time (min)17.518161418
Pasteurization temperature (°C)9596959496
Pasteurization time (min) 2830262530
Table 3. Microbiology assessment of the tested canned peaches (cfu/g).
Table 3. Microbiology assessment of the tested canned peaches (cfu/g).
Canned PeachesTotal Viable Count YeastsMoldsTotal ColiformsEscherichia coliCoagulase-positive staphylococciClostridium perfringensBacillus cereusLactobacillus spp.
1<10<10<10<10<10<10<10<20<10
2<10<10<10<10<10<10<10<20<10
3<10<10<10<10<10<10<10<20<10
4<10<10<10<10<10<10<10<20<10
5<10<10<10<10<10<10<10<20<10
Table 4. Texture profile analysis (avg ± standard deviation).
Table 4. Texture profile analysis (avg ± standard deviation).
Canned PeachHardness (g)CohesivenessSpringiness %Adhesion (mJ)Chewiness (g)
Sugar Free with higher amount of Stevia552.3 ± 153.1 A0.14 ± 0.01 B30.61 ± 2.64% B0.52 ± 0.04 B23.8 ± 6.1 B
Sugar Added585.4 ± 172.8 A0.20 ± 0.03 A46.54 ± 4.52% A0.67 ± 0.14 A53.1 ± 17.3 A
Table values are means ± standard deviations. Different uppercase superscript letters (A, B) represent statistical differences (p ≤ 0.05) in the same column.
Table 5. Protein content (g/100 g sample) during simulated digestion in three phases (oral, gastric, and intestinal phases). Data are expressed as mean values ± SD (n = 3).
Table 5. Protein content (g/100 g sample) during simulated digestion in three phases (oral, gastric, and intestinal phases). Data are expressed as mean values ± SD (n = 3).
Canned PeachesInitial (g Protein/100 g Sample) Intestinal (g Protein/100 g Sample) Bioaccessibility Index
Sugar free with higher amount of Stevia0.45 ± 0.02 A,a0.48 ± 0.03 A,b1.09 ± 0.17 A
Sugar added0.40 ± 0.01 A,a0.32 ± 0.01 B,a0.80 ± 0.13 B
Table values are means ± standard deviations. Different uppercase superscript letters (A, B) represent statistical differences (p ≤ 0.05) in the same column. Different lowercase superscript letters (a, b) represent statistical differences (p ≤ 0.05) in the same row.
Table 6. Reducing sugar concentrations (expressed as equivalent glucose g/100 g sample) during simulated digestion in three phases (oral, gastric, and intestinal phases). Data are expressed as mean values ± SD (n = 3).
Table 6. Reducing sugar concentrations (expressed as equivalent glucose g/100 g sample) during simulated digestion in three phases (oral, gastric, and intestinal phases). Data are expressed as mean values ± SD (n = 3).
Canned PeachesInitial (g Glucose/g Sample)Intestinal (g Glucose/g Sample)Bioaccessibility Index
Sugar free with higher amount of Stevia6.4 ± 0.1 B,a6.4 ± 0.2 B,a1.00 ± 0.05 A
Sugar added15.8 ± 0.1 A,a10.8 ± 0.2 A,b0.68 ± 0.01 B
Table values are means ± standard deviations. Different uppercase superscript letters (A, B) represent statistical differences (p ≤ 0.05) in the same column. Different lowercase superscript letters (a, b) represent statistical differences (p ≤ 0.05) in the same row.
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MDPI and ACS Style

Papachristoudis, I.P.; Dimopoulou, M.; Kyroglou, S.; Vareltzis, P.; Gortzi, O. Development of Novel Canned Peaches (Fercluse Variety) as a Healthy and Possible Diabetic Food Choice. Appl. Sci. 2025, 15, 3336. https://doi.org/10.3390/app15063336

AMA Style

Papachristoudis IP, Dimopoulou M, Kyroglou S, Vareltzis P, Gortzi O. Development of Novel Canned Peaches (Fercluse Variety) as a Healthy and Possible Diabetic Food Choice. Applied Sciences. 2025; 15(6):3336. https://doi.org/10.3390/app15063336

Chicago/Turabian Style

Papachristoudis, Ioannis Prodromos, Maria Dimopoulou, Smaro Kyroglou, Patroklos Vareltzis, and Olga Gortzi. 2025. "Development of Novel Canned Peaches (Fercluse Variety) as a Healthy and Possible Diabetic Food Choice" Applied Sciences 15, no. 6: 3336. https://doi.org/10.3390/app15063336

APA Style

Papachristoudis, I. P., Dimopoulou, M., Kyroglou, S., Vareltzis, P., & Gortzi, O. (2025). Development of Novel Canned Peaches (Fercluse Variety) as a Healthy and Possible Diabetic Food Choice. Applied Sciences, 15(6), 3336. https://doi.org/10.3390/app15063336

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