Fruit Leathers Research Articles

Physicochemical and sensory quality of high antioxidant fruit leather of red dragon fruit and watermelon rind enriched with seaweed

Fruit, as a source of antioxidants and phenolic compounds, is perishable. It also has an underutilized component. Fruit leather has a long shelf life in the form of thin sheets with a distinctive texture. This study aimed to investigate the effect of seaweed (Eucheuma cottonii) addition on the physicochemical and sensory quality of fruit leather made from the combination of red dragon fruit and watermelon rind. The physicochemical quality was characterized by measuring the critical quality parameters of fruit leathers, including proximate analysis, water activity, total phenol, antioxidant activity, texture, and organoleptic analysis. The statistical analysis of phenolic compound activity, antioxidant activity, vitamin C, moisture content, carbohydrates, and water activity (aw) was conducted using a one-way ANOVA test, while the analysis of ash content, protein, fat, tensile strength, elongation, and organoleptic properties was performed using the Kruskal–Wallis test. Increasing seaweed concentration significantly increased moisture, ash, protein, vitamin C, total phenol, water activity, and elongation but decreased fat content. Furthermore, the increase in seaweed concentration reduced liking toward taste and color significantly but increased texture liking. The best product was the F2 product with 10% seaweed. F2 has the following attributes: 11.07% of moisture content, 2.34% of ash, 1.53% of protein, 0.19% of fat, 84.86% of carbohydrate, 8.17 mg/100 g of vitamin C, 0.41 of water activity, 0.54 N/m2 of tensile strength, 22.22% of elongation, 107.39 ppm of IC50, 1.66 mg/GAE g of total phenolics.

Physicochemical and Functional Characterization of Pear Leathers Enriched with Wild Bilberry and Blackcurrant Pomace Powders

Fruit leathers are convenient, delicious and sophisticated alternatives to natural fruits as a source of nutrients, fibers and bioactive compounds. The present study was conducted to develop new fruit leathers by adding 0.5%, 1.0% and 1.5% wild bilberry (BIPP) and blackcurrant (BCPP) pomace powders in pear leather manufactured with honey (5%), pectin (1%) and lemon juice (2.5%) as additional ingredients. The CIEL*a*b* color parameters, titratable acidity, total phenolics content, total anthocyanins content and DPPH radical scavenging activity were determined in the fruit leathers. In addition, the puncturing force, flexibility and adhesiveness of the fruit leathers were measured and sensory analysis was conducted. The results showed that the addition of pomace powders significantly decreased the lightness, chroma and hue angle and increased the titratable acidity of the fruit leathers while a* values decreased in the leathers with BIPP addition. Flexibility slightly decreased while adhesiveness significantly increased with increasing BIPP and BCPP addition level, changes that were perceived as negative in the sensory analysis. The total phenolic content increased by 2.03, 3.26 and 4.45 times at 0.5, 1.0 and 1.5% BIPP addition, respectively, while only by 1.22, 1.42 and 1.60 times at the same levels of BCPP addition. The newly developed fruit leathers could be recommended as alternative snack foods with high nutritional value and functionality.

Physicochemical and sensorial properties of tomato leathers at different drying conditions.

Tomato leather as a healthy alternative to traditional fruit leathers was formulated. A tray dryer with changing temperature (50, 60, and 70°C) and relative humidity (5%, 10%, and 20%) was used to achieve the best product in terms of color, water distribution, lycopene content, mechanical, and sensorial properties. Color change was the highest at 70°C due to the Maillard reaction. Lycopene content was also the highest at 70°C. Time domain-NMR relaxometry showed that water distribution of all samples was homogeneous and similar to each other. Processing conditions affected mechanical properties significantly. The highest tensile strength was observed at 70°C, possibly due to the denatured proteins. Sensory analysis indicated better flavor development at 70°C, whereas overall acceptability of samples was higher at 50°C. The results of this study showed the main processing parameters of tomato leather with a minimal amount of ingredients, with acceptable mechanical and sensorial properties. PRACTICAL APPLICATION: Tomato leather was produced by using minimal amount of ingredients. Taste of the leather was found acceptable, as a salty snack food. Therefore, this product can be produced economically and it has a high potential to be consumed as an alternative to conventional fruit leathers.

Physicochemical, antioxidant and microbial stability of Burdekin plum leathers

SummaryBurdekin plums (BP) are the fruits of Pleiogynium timoriense (DC.) Leenh, a tree native to Australia. In this study, BP fruit leathers were developed by blending BP puree with apple puree (0%–80% levels) to make five formulations of BP fruit leathers (100BP, 80BP, 60BP, 40BP, 20BP). Physicochemical parameters and microbial stability of fruit leathers were studied during six‐month storage at ambient conditions (temperature 16–25 °C, humidity 60%–77%). Results showed that BP leathers had a water activity from 0.60 to 0.64 and moisture content from 21% to 25%, and both were stable during storage. 20BP had the highest score for all colour parameters measured and had the lowest value in hardness. Reduction in redness and chroma and an increase in hue were observed in all leathers after storage. The total content of cyanidin 3‐galactoside and cyanidin 3‐glucoside decreased from 400–1600 mg/kg DW to 100–500 mg/kg DW after processing into leathers then to 9–70 mg/kg DW after storage. A decrease in catechins was also observed after puree was processed into leather and after the 6 months of storage, whereas an increase in gallic acid, ellagic acid, quercetin 3‐glucoside, trigalloylglucose was observed particularly in 20BP. Total phenolic content (ranging from 6 to 24 mg GAE/g DW) and antioxidant capacity (ranging from 80 to 240 μmol Fe2+/g DW) remained relatively stable after processing and storage with a slight reduction in 80BP and 100BP. Fruit leathers were microbiologically safe and shelf‐stable during the 6 months of storage. These results demonstrated the potential of BP to be processed into shelf‐stable fruit leathers rich in bioactive phenolics.

Effect of using different strips on reducing the most common error in panoramic imaging: A randomised controlled trial on palatoglossal air space shadow.

Panoramic radiography quality can be impaired by some errors such as positioning errors. Palatoglossal air space shadow error is one of the most common positioning errors and it is due to the tongue not sticking to the roof of the palate. Techniques used to deal with this error might help prevent unnecessary radiation to patients and save them time and money. The study aimed to investigate the effects of using celluloid matrix and edible tapes (fruit leather and chewing gum) on reducing the palatoglossal air space shadow error in panoramic imaging. In our study, 270 patients referred to the Department of Radiology were randomised into three groups: a control group, a celluloid matrix group and an edible tapes group. Before panoramic imaging, all patients were instructed to adhere their tongues to the roof of their mouths, with the distinction that for the celluloid matrix and edible tapes groups, patients were asked to place celluloid tapes, fruit leathers, or chewing gums on their tongues before doing so. The routine imaging process was then performed, and the results were compared across groups to evaluate the incidence of palatoglossal air space shadow error. The number of error-free images in each fruit leather, chewing gum and celluloid tape group were significantly higher than the control group (all cases P < 0.05). The chances of error-free images in the fruit leather groups were the highest (9.57 times). The age (P = 0.136) and gender (P = 0.272) of patients had no significant effect on the results of interventions. The application of fruit leathers, chewing gums and celluloid tapes reduced the palatoglossal air space shadow error of panoramic imaging.

Development of nutrition rich mixed fruit leather from Apple and Papaya: A review

Apple and papaya are renowned for its nutritional properties, being a rich source of vitamin C, fiber, antioxidants, vitamin K and E and minerals. Post Harvest loss would be very high, to address this issue in the present review developing of fruit leather with different fruits such as apple and papaya. Processing apple and papaya into alternative products become essential to address these issues. One such product is papaya and apple leather, which aids in better utilization and preservation of the fruit’s qualities. In the present review with different combinations of apple and papaya would check the physiochemical properties and organoleptic acceptability. The present review revels the different enzymes, antioxidants, vitamins and minerals which are present in different combinates of fruit leather. In the present review novel development of fruit leathers prepared from apple and papaya, further research focusing on fruit leather and latest combinations and technologies used in fruit leather development would revel.

Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes

Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies are being observed due to the various terminologies used to describe similar products. This review aims to systematically analyze the terminologies used in the literature and explore the effects of different ingredients on fruit-based leather development, focusing on bioactive compounds and sensory and texture properties. The Iramuteq® Software was utilized to categorize the most common terminologies. The review also examined the impact of ingredient incorporation, such as sugars and hydrocolloids, on fruit leathers' physical, chemical, and nutritional characteristics and their influence on sensory attributes and color. This comprehensive analysis provides valuable insights for future research in fruit-based leathers.

Kızılötesi kurutmada hurma (Phoenix dactylifera L.) pestilinin efektif difüzyon katsayısının belirlenmesi: Pişme süresinin etkisi

Longer process times in conventional drying methods can be improved by using rapid technologies. Infrared drying is one of these faster methods. Consumer awareness on health and wellness products has increased and boosted with Covid-19 pandemic. Therefore, consumption trend of snack products formulated with natural ingredients has increased. It is estimated that this trend will continue to rise. In accordance with this, fruit leather production from dates was done by infrared drying and effect of cooking time on drying behavior was investigated. Firstly, dates were washed and seeds were removed, then water was added at a ratio of 1:2.5 (dates:water), and cooked for 30, 45 and 60 min. Samples were pressed and dried at 10 mm thickness. Drying curves showed first order drying kinetics and effective moisture diffusivity (Deff) of fruit leathers were found as 1.5283×10-9, 1.6971×10-9 and 1.7351×10-9 m2/s for 30, 45 and 60 min of cooking time, respectively.

Effect of Drying on Nutritional Profile of Fruit Leathers

The effect of hot air drying on nutritional profile of fruit leathers will help in redefining the importance as a nutritionally concentrated snack. The mango, strawberry fruit pulp was dehydrated at 40, 50, 60, 70ºC in cabinet dryer to standardize the drying temperature with respect to quality attributes. The drying rate curves at mentioned drying air temperature showed that 60ºC drying air temperature was suitable for obtaining good sensory quality dried leather with end moisture content of 16 to 19% for a drying period of 7 hours. Therefore, 60oC temperature was selected for nutritional profiling of fruit pulp vs fruit leather. The proximate composition of mango and strawberry leather (carbohydrate- 58.26/ 73.31%, protein- 1.58/2.95%, Ash- 1.98/2.11%, dietary fibre- 14.06/17.13%) was found to be superior compared to their fruit pulps (carbohydrate- 14.39/11.12%, protein- 0.61/2.64%, crude fibre-0.79/2.9%, ash-0.52/0.51%).

Influence of Type and Concentration of Plasticizers on the Properties of Harumanis Mango Dregs Fruit Leather

ABSTRACT Mango dregs are a by-product that can be used as raw material for fruit leather because of their sufficient fiber and sugar content. The plasticizer forms the desired fruit leather texture that is not brittle and can be rolled up. This study determined the effect of the type and concentration of plasticizer on the physicochemical characteristics of mango dregs fruit leather. This research consisted of four treatments (mango dregs + 3% glycerol (G3); mango dregs + 5% glycerol (G5); mango dregs + 3% sorbitol (S3); mango dregs + 5% sorbitol (S5)) and control (mango dregs). Based on moisture content, hygroscopicity, and hardness results S3 produced the lowest moisture content i.e. 12.89%, hygroscopicity, i.e. 4.8 × 10−3 ±0.16 × 10−3 g H2O/g solid/hour, and hardness i.e. 3456.35 g. Fruit leather with the lowest water activity, reducing sugar, and total sugar was obtained by G5 i.e. 0.426 ± 0.004; 33.82%; and 53.60%, in order. Based on tensile strength, elongation, and Young’s modulus results G3 produced the lowest tensile strength i.e 3.89 MPa, highest elongation i.e. 43.73% and lowest Young’s modulus i.e. 8.88 MPa compared by control sample. Color characteristics show that G3 produced the best characteristics i.e. 57.15 ± 3.747 (L*), 15.33 ± 0.148 (a*), and 48.43 ± 5.765 (b*). Morphological properties by SEM showed that all treated samples exhibited compact, homogeneous, slightly spotted and have layers. The hedonic-quality organoleptic test showed that the mango dregs fruit leathers had a yellow (3.0), slightly strong taste (>2.5), smooth texture (2.8–3.0), and soft (3.0).

The characterization and sensory assessment of fruit leather with a combination of puree jicama and pineapple

Fruit leathers are dehydrated fruit, thin and sheet, with intense fruit flavor, made from pureed fruits as snacks or desserts. This study aimed to obtain the optimum ratio puree of jicama and pineapple in the production of fruit leather. This study used a completely randomized design with five treatments and three replications to obtain 15 experimental units. The treatments in this study were the ratio of puree jicama and pineapple, namely BN1 (100:0), BN2 (90:10), BN3 (80:20), BN4 (70:30), BN5 (60:40). Parameters observed included moisture content, ash, degree of acidity (pH), crude fiber, and sensory assessment (descriptive and hedonic). The data obtained were analyzed statistically using analysis of variance and Duncan New Multiple Range Test at a 5% level. The results showed significant moisture content, ash content, degree of acidity (pH), crude fiber, and sensory assessment. The best treatment in this study was BN5 which had 10.84% moisture content, 0.31% ash content, 4.01 acidity (pH) value, and 1.50% crude fiber content. The best treatment’s descriptive test results of the fruit leather have a very yellow color, flavorful pineapple fruit, and sour and slightly chewy texture. The panelists favoured the overall assessment.

Investigation the Level of Patulin Contamination in Fruit Leathers Produced By Traditional and Commercial Methods.

The Article Abstract is not available.

Banana leathers as influenced by polysaccharide matrix and probiotic bacteria

Concerns abouth diet-health relationships have led many people to include healthier snacks in their diets, including those with functional (including probiotic) properties. This study was focused on development of probiotic-loaded banana leathers. Two probiotic bacteria (the spore-forming Bacillus coagulans and the conventional non-spore-forming Lactobacillus acidophilus) and two polymeric matrices (digestible cassava starch and non-digestible bacterial cellulose - BC) have been used. The presence of probiotic bacteria (mainly L. acidophilus) reduced the tensile strength, elastic modulus and shear force of the leathers, while the BC-based leathers were stronger, stiffer and more resistant to shear stress than the starch-based ones. While a high probiotic viability was kept on fruit leathers loaded with B. coagulans during drying and room-temperature storage, those loaded with L. acidophilus suffered high viability losses upon drying, which was ascribed to osmotic stress. The nature of the biopolymeric matrix has not significantly influence the bacterial viability losses along processing and storage, or the final viable cell count released into the intestine (as assessed using an INFOGEST static in vitro simulated digestion model). The banana leathers loaded with B. coagulans were well accepted, irrespectively of being produced from BC or starch, although some negative comments on the texture and flavor of the BC-based ones have been more frequent than with the starch-based ones.

The effects of adding carrots and pineapples on fruit leather acceptance

Fruit leather is dried sweet in the form of thin sheets with a thickness of about 2-3 mm and a moisture content of 10-25%. Moreover, fruit leather has a typical consistency and taste of fruit. Fruit leather is generally made of fruit. However, carrot pulp is still rarely used as an ingredient of fruit leather. This study aimed to determine the effects of adding carrots and pineapple pulp on the 30 panelists’ acceptance in fruit peels with three formulas: F1 = 37.5% carrots pulp and 62.5% pineapples; F2 = 50% carrots pulp and 50% pineapples; and F3 = 62.5% carrots pulp and 37.5% pineapples. The organoleptic test revealed that the skin color of F1 and F2 fruits were preferred by most of the panelists while the skin color of F3 fruit was moderately preferred by the panelists. The taste of F1 fruit leather was preferred by most of the panelists, while the taste of F2 and F3 fruit leathers were moderately preferred by the panelists. Furthermore, the smell of the F1 fruit leather was moderately preferred by the panelists while those of F2 and F3 were preferred by most of the panelists. The fruit leather textures of F1 and F2 fruit leathers were preferred by most of the panelists while the texture of F3 fruit leather was moderately preferred by the panelists. To conclude, the addition of carrot and pineapple flesh significantly affected the colors of the fruit skin but not its taste, smell, and texture. This study recommends using a different drying medium, such as an oven to speed up the drying process.

Nutritional, phytochemicals, and sensory analysis of Lapsi (Choerospondias axillaris) fruit leather

ABSTRACT Fruit leathers, which are also known as fruit rolls, are dehydrated fruit-based products. Despite the popularity of Lapsi fruit leather, its production is limited to home-scale industries, which lack uniformity in quality. Moreover, scientific research to address this issue is very limited. Therefore, in this study, Lapsi fruit leather was prepared and its nutritional, phytochemicals, and sensorial properties were studied. The fruit pulp and sugar were mixed at the proportion of 50:50, 80:20, 57.5:42.5, 72.5:27.5, and 65:35 to prepare leather and labeled as samples A, B, C, D, and E, respectively. The drying behavior was studied at 55°C in cabinet dryer. Among these samples, B had higher amount of crude fat (0.88 g/100 g sample), crude protein (3.87 g/100 g sample), crude fiber (10.95 g/100 g sample), and total ash (1.09 g/100 g sample); however, carbohydrate and energy value was significantly higher in sample A with the value of 83.21 g and 284 kcal per 100 g leather, respectively. Similarly, sample B was rich in phytochemicals containing 67 mg vitamin C/, total polyphenol of 88.33 mg GAE/g dry extract, total flavonoid of 37.57 mg QE/g dry extract and DPPH inhibition activity of 43.17%. Sample A was dried in 8.83 h, which had moisture diffusivity of 8.723 × 10−7 m2/sec, and sample B was dried in 7.33 h, which had moisture diffusivity of 10.0 × 10−7 m2/sec. Though there was significant effect (p < .05) on the taste, flavor, texture, and overall acceptability except for color of the product, sample C was preferred by the panelists. Thus, nutritionally rich and underutilized lapsi fruit can be processed into fruit leather with high consumer acceptance.

Process Development and Quality Evaluation of Fruit Leather Enriched with Iron and Vitamin C

Fruit leather, a preserved dehydrated confectionary product, can be conveniently value added towards the ever existing iron deficiency anemia and increasing prevalence of oxidative stress related diseases. The objectives of the study was to process fruit leather with the fruits rich in iron and vitamin C with and without preservatives and evaluate physiochemical and sensory quality of fruit leathers. Fruit leathers were prepared out of the pulp of guava mixed with each of pomegranate, dates and watermelon along with sugar and pectin, totally three types of mixture of pulp in two variations with and without citric acid. The mixture of fruit pulp was smeared in to thin layers and dried at 60°C for 5 to 6 hours. Sensory evaluation was carried out for the storage life and the fruit leather with best acceptability was analysed for physiochemical and microbial analysis. Results showed that the sensory quality of fruit leathers with the significant amount of iron and vitamin C levels. Microbial analysis showed the absence of coliforms and presence of bacterial count was 20 cfu/gm, within the microbial limits of the product. FESEM showed the significant structural difference among types of fruit leathers along with the presence of Mg, K and Ca. EDAX and FTIR revealed the presence of functional components belonging to fruits added in fruit leathers. Hence fruit leathers with guava pulp mixed with pomegranate, dates and watermelon showed the significant amount of iron and vitamin C with the presence of antioxidative compounds.

Quality evaluation and storage stability of mixed fruit leather prepared from mango, banana and papaya

This study aimed to elucidate the formulation and quality evaluation of fruit leather prepared from Mango, Banana and Papaya, and analyzes shelf life of developed samples at different storage conditions. Three samples of fruit leather (F1=50% mango pulp+20% banana pulp+19% papaya pulp, F2= 70% mango pulp+10% banana pulp+9% papaya pulp, F3=60% mango pulp+15% banana pulp+14% papaya pulp) were developed. The analysis of different composition such as moisture, ash, TSS (Total soluble solids), total sugar, acidity, crude fiber and ascorbic acid of all fresh fruit pulps and developed fruit leathers were taken place. The moisture, ash, and total sugar content of fruit leathers were in the range of 10.99 to 11.69%, 1.13-1.36%, and 54.08-55.38%, respectively. The fiber content ranged from 1.13 to 1.5% and sample F2 contained the highest amount (1.50%). The vitamin C content was highest in F2 (17.49 mg/ 100 g), while F3 gave the lowest (7mg/100g). The acidity of F3 was highest (0.21%), followed by F2 (0.16%) and F1 (0.12%). The sensory properties like color, texture, flavor and overall acceptability of mixed fruit leather of sample F2 (mango 70%, banana 10%, papaya 9%) was more acceptable than sample F1 and F3 which indicates mango rich leathers were much better than Papaya and banana rich leathers. The mixed fruit leathers were packed in sealed low-density and high-density polyethylene, and stored both at room temperature (25±1°C) and refrigerated temperature (4±1°C). Products were acceptable up to 4 months of storage and remained better in high-density polyethylene at room temperature than other conditions.

Physico-chemical, antioxidant and sensorial properties of fruit leathers made from “Malga” and “Murano” strawberry cultivars

Physico-chemical, antioxidant and sensorial properties of fruit leathers made from “Malga” and “Murano” strawberry cultivars

Physicochemical, antioxidant, and sensory properties of functional mango (Mangifera indica L.) leather fermented by lactic acid bacteria

Processing mango ( Mangifera indica L.) is one of the ways of minimizing post-harvest mango losses. Lactic acid bacteria (LAB) fermentation is a promising processing method to expand the diversity of processed mango products. The aim of this study was to develop fermented mango leathers and to evaluate the effect of LAB fermentation of mango pulp on the physicochemical, antioxidant, and sensory properties of mango leathers. Pulps of two mango varieties ( apple and ngowe ) were fermented at 37 °C for 24, 48, and 72 h using two LAB strains; Lactobacillus plantarum (DCRUST PKLP4) and Lactobacillus casei (LC-1) and its effect on physicochemical [pH, total soluble solids (TSS), titratable acidity (TA), moisture content (MC), fibre, and ash], antioxidant [vitamin C and total phenolic content (TPC)], and sensory properties on the mango leather determined. LAB fermentation significantly reduced pH, TSS and fibre content (p˂0.05), while increasing TA, TPC and ash contents but with no effect on vitamin C. L. plantarum had superior fermentation properties with regard to TPC compared to L. casei . In all the treatments, fermentation for 24 h was appropriate since extended fermentation (up to 72 h) did not significantly alter the physicochemical and antioxidant properties of the leathers or rather lead to reduced nutritional content. The mango variety and LAB strain significantly (p˂0.05) affected (individually and interactively) the physicochemical, antioxidant, and sensory properties of the mango leathers. Use of LAB fermentation is therefore recommended to enhance nutritional benefits and functional properties of dried fruit leathers as a way to increase their shelf life and minimize their post-harvest losses. Fermented mango leathers were produced from two mango varieties ( apple and ngowe ) using Lactic acid bacteria (LAB) strains; Lactobacillus plantarum (DCRUST PKLP4) and Lactobacillus casei (LC-1). Fermentation for 24 hours was adequate and it reduced pH, total soluble solids, and fibre content but increased titratable acidity, total phenolic content (TPC), and ash contents, while it didn’t alter vitamin C content. L. plantarum had superior fermentation properties with higher TPC than L. casei . Mango variety and LAB strain significantly affected mango leather properties. • LAB fermentation reduced/increased values of physicochemical properties but had no effect on Vitamin C. • L. plantarum had superior fermentation properties with higher TPC. • Fermentation for 24 h was appropriate for fermented leather production. • The mango variety and LAB strain affected physicochemical, antioxidant and sensory properties of leathers.

Chemical versus infrared spectroscopic measurements of quality attributes of sun or oven dried fruit leathers from apple, plum and apple-plum mixture

This study tested the effect of convective and sun drying on quality parameters of apple, plum and a blend of apple and plum (50:50, w/w) leathers. Moreover, physical, sensory and chemical attributes determined by chemical methods were compared with an infrared spectroscopic method. All products had optimum values of L* (brightness), huge angle and chroma within naturally occurrence range. Convective drying significantly (P < 0.05) caused reduced L* and huge angle and increased chroma, only in plum leather. All products have high general acceptability, while the texture of apple leather was highly preferable. Convective drying lead to significantly decreased dry matter, brix, pH and titratable acidity (TA) and increased aw, total phenolic compound (TPC) and antioxidant capacity (AOC), particularly for plum leather. An overall increase of 10–25% in AOC is found valuable. Peak absorbance values at a band of 1800 to 800 cm−1 in infrared spectra were significantly correlated with TA, pH, TPC and AOC contents. Having compared with chemical methods, infrared spectroscopic method with higher coefficient of determinant, precision and ratio of prediction determinant values as well as lower bias and RMSEP values is recommended for a robust and fast determination of physico-chemical attributes in fruit leather production.