Mechanistic Insights Into the Drying Kinetics and Structural Integrity of Sweet Marian Plum ( <i>Bouea macrophylla</i> ) Leather: Influence of Sucralose Substitution

ABSTRACT This study investigated the molecular and engineering impacts of sucrose substitution with sucralose on the rheological behavior, drying kinetics, and structural integrity of Sweet Marian Plum leather. Rheological characteristics were modeled using the Power Law, while thin‐layer drying at 60°C was evaluated through Newton and Page models to characterize mass transfer efficiency. Physicochemical, colorimetric, and multi‐modal mechanical analyses (uniaxial tensile, cutting, and puncture tests) were employed to characterize the complex biopolymer matrix. Results revealed that all formulations exhibited pseudoplastic (shear‐thinning) behavior, with the consistency index ( K ) decreasing significantly from 116.58 to 87.72 Pa s n as sucralose substitution increased from 0% to 75%, reflecting reduced solute‐pectin hydration shells. The Page model provided a superior fit ( R 2 &gt; 0.92, RMSE &lt; 0.0160%), effectively predicting drying time. Notably, increasing sucralose substitution accelerated dehydration by minimizing the “skinning effect” and surface resistance, reducing optimal drying time by 32.3% (from 686 to 464 min). While total soluble solids decreased, microbiological stability was maintained through synergistic intermediate water activity ( a w 0.657–0.669) and low pH (3.80–3.89). Sucralose substitution significantly enhanced lightness ( L *) and inhibited nonenzymatic browning by minimizing reactive precursors and acid‐catalyzed sucrose hydrolysis. Mechanical properties, including cutting force, puncture force, and extensibility, improved considerably, indicating a denser pectin network established via optimized cross‐linking density when steric hindrance from excessive sucrose was reduced. In conclusion, strategic sugar substitution using sucralose optimizes both processing efficiency and product quality, providing a robust technical framework for developing healthy, intermediate‐moisture snacks with superior textural and color stability.