Effect of Storage on the Physico‐Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers

Concha-Meyer, Aníbal; D'Ignoti, Valeria; Sáez, Bárbara; Diaz, Ricardo I.; Torres, Carolina A.

doi:10.1111/1750-3841.13214

Cited by 31 publications

(24 citation statements)

References 104 publications

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“…Water activity (0.58–0.66) was similar between bars (Table ), which is also in agreement with the results reported for dehydrated quince and for kiwi and strawberry bars . Under these conditions, yeast may proliferate because they are able to grow in lower water activities .…”

Section: Resultssupporting

confidence: 90%

Effect of processing on quality attributes and phenolic profile of quince dried bar snack

2019

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BACKGROUND: Fruit and vegetable processing can often alter and damage antioxidants. Phenolic compounds, which are major antioxidants in these products, can suffer dissociation and changes in their concentration. Quince is an excellent source of antioxidants, with health-improving potential for consumers. The phenolic profile (by ultra-high-performance liquid chromatography-mass spectrometry) and quality attributes (pH, soluble solids, acidity, water activity) were determined for processed quince products (fresh fruit puree, cooked puree and dried bars), in addition to the effect of puree cooking time (5, 10, 15 and 20 min). RESULTS: Soluble solids in purees averaged 14.4 ∘ Brix and increased to 75 ∘ Brix in bars, as did titratable acidity, reaching 1.5 g malic acid kg −1 fresh weight after 20 min of cooking at 120 ∘ C. Quercetin, p-coumaric acid and trans-cinnamic acid were predominant in fresh fruit puree. Thermal processing significantly increased the concentration of p-coumaric acid, trans-cinnamic acid, apigenin and quercetin, and decreased gallic acid. This increase was 242%, on average, for all of them when comparing fresh fruit puree with bars on a fresh weight basis, demonstrating their concentration throughout the dehydration process during bar production. CONCLUSION: Although a minimum puree cooking time of 5 min was sufficient to obtain the highest concentration of most phenolics, p-coumaric acid showed a higher concentration after 20 min of cooking. Ultra-high-performance liquid chromatography-mass spectrometry (UHPLC-MS) phenolic profilingFresh and cooked fruit puree (350 mg each), as well as bar samples, were weighed and ground into a fine powder in a mortar and pestle using 5 mL of a 75% methanol solution and then mixed with 100 μL (60 μg mL −1 ) of internal standard Luteolin (Sigma-Aldrich, St Louis, MO, USA). The solution was centrifuged J Sci Food Agric 2019; 99: 2556-2564

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Section: Resultssupporting

confidence: 90%

Effect of processing on quality attributes and phenolic profile of quince dried bar snack

2019

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“…Ot can be noted that C2 was triplicated in this parameter, as opposed to other leathers evaluated. The TPC, in all the cases, outnumber the reports registered in papaya leathers (Addai et al, 2016) as well as strawberry and kiwi (Concha-Meyer et al, 2016). Rababah et al (2005) verified that the drying and ascorbic acid addition process did not affect the content of TPC in fruit purée.…”

Section: Total Phenolic Content (Tpc)mentioning

confidence: 58%

Incidence of hydrocolloid type on quality parameters in mango leathers (Mangifera indica L.) Yulima variety

2018

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On regards to its composition, mango (Mangifera indica L.) is a fruit rich in dietary fiber, vitamins, minerals, phenols, carotenoids, tannins, organic acids, sugars and mangiferin, among other components that show nutraceutical and biological activity of interest for human health (Ribeiro & Schieber, 2010; Velderrain-Rodríguez et al., 2016). The products with added value derived from the fruit are diverse: juice, marmalade, nectar, pulp, pickles, snacks and fruit leathers (Jahurul et al., 2015; Dliveira et al., 2012). Fruit leathers are the result of processed products made of fruit pulp mixed together with food additives such as carbohydrates (glucose, sorbitol, maltodextrin, gum and pectin) and nutraceuticals compounds (inulin, calcium, vitamins). These compounds define the leather's instrinsic properties: taste, texture, flexibility, color, viscosity, among others (

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“…The high antioxidative capacity of strawberries is related to their polyphenolics [ 31 , 32 ]. Both technological processes as well as storage can affect changes in their content, i.e.…”

Section: Resultsmentioning

confidence: 99%

Dried strawberries as a high nutritional value fruit snack

Kowalska

Marzec

et al. 2018

Food Sci Biotechnol

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The purpose of this study was to determine the possibility of using a chokeberry juice concentrate as a component of osmotic solution and convection-microwave-vacuum drying applying to obtain dried pro-health-promoting strawberries. The research material was Honeoye strawberries, which were dehydrated in sucrose and sucrose with chokeberry juice concentrate addition, and then subjected to microwave-convection-vacuum or freeze-drying. Analyses were conducted to determine the influence of the applied processes on vitamin C content, total polyphenols, antioxidant activity, and sensory properties in dried fruit. Study results confirmed the possibility of using a chokeberry juice concentrate as a component of the osmotic solution, especially with regard to polyphenolics content and antioxidant activity. In addition, convection-microwave-vacuum drying was shown to be a promising technology for the production of dried strawberries, with high pro-health potential and acceptable sensory qualities.

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Effect of Storage on the Physico‐Chemical and Antioxidant Properties of Strawberry and Kiwi Leathers

Cited by 31 publications

References 104 publications

Effect of processing on quality attributes and phenolic profile of quince dried bar snack

Effect of processing on quality attributes and phenolic profile of quince dried bar snack

Incidence of hydrocolloid type on quality parameters in mango leathers (Mangifera indica L.) Yulima variety

Dried strawberries as a high nutritional value fruit snack

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