The growing consumer demand for more natural food products has driven the development of clean label alternatives that exclude synthetic preservatives. In this context, natural preservatives have gained attention as potential substitutes for synthetic preservatives traditionally used in the food industry. Fruit fillings, widely used in bakery and pastry products, are characterized by low acidity, low water activity, and high sugar content, making them particularly susceptible to fungal contamination. Among the most used synthetic preservatives are sorbic acid and its salt, potassium sorbate, whose replacement represents both a technological and safety challenge.

The objective of this study was to evaluate the efficacy of a group of berry extract and tapioca starch rich in sorbic acid, applied at two concentrations (0.5% and 1%), as a preservative in an industrially produced banana filling. The product’s stability was assessed over 70 days of storage at 22 °C and 62% relative humidity and compared with a control sample preserved with potassium sorbate.

Microbiological analyses (total viable counts, molds and yeasts, aerobic and anaerobic spore-forming bacilli) were performed, along with physicochemical and rheological tests.

Results showed that both concentrations of the natural extract effectively controlled microbial growth while maintaining the physicochemical and rheological properties of the product throughout the storage period. These findings suggest that natural preservatives could be a viable alternative to synthetic preservatives in bakery products, contributing to the development of more sustainable foods aligned with current consumer expectations.