So-LeanYum: functional sauce from terung asam (Solanum lasiocarpum Dunal) with enhanced antioxidant properties and anti-obesity potential

The growing demand for functional foods offers an opportunity to create products that support healthier lifestyles and address public health challenges such as obesity. Solanum lasiocarpum Dunal, locally known as ‘terung asam’, is a native Bornean fruit valued in Sarawak for its culinary and medicinal uses. Rich in chlorogenic acid, it possesses strong antioxidant activity and potential anti-obesity benefits. While terung asam has been incorporated into product such as sauces, research on optimising these formulations remains limited. So-LeanYum is a novel functional sauce developed using D-optimal mixture design to maximise nutritional value while maintaining appealing sensory and storage qualities. The formulation, consisting of terung asam purée (98.46%), virgin coconut oil (0.73%), and garlic powder (0.81%), was optimised for total phenolic content (TPC), total flavonoid content (TFC), antioxidant capacity (DPPH assay), chlorogenic acid content, and storage stability. Its anti-obesity potential was evaluated through both in-silico and in-vitro approaches, while consumer acceptance was assessed via sensory testing against commercially available sauces. So-LeanYum demonstrated high chlorogenic acid content, retained strong antioxidant activity over 28 days, and exhibited promising anti-obesity effects. Sensory evaluation indicated excellent consumer acceptance. More than a flavourful condiment, So-LeanYum is a shelf-stable, health-promoting product that uses local ingredients, aligns with the rising demand for natural functional foods, and offers strong potential for commercialisation in both domestic and international markets