Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity

Torres, Carolina A.; Romero, Luis Alberto; Diaz, Ricardo I.

doi:10.1016/j.lwt.2015.01.056

Cited by 56 publications

(91 citation statements)

References 42 publications

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“…The overall TP decreased in all quince genotypes during storage, such decline in TP was similar to that has been reported in pears (Arzani and others ). TP reduction could be attributed to oxidation and polymerization of phenolic compounds (Torres and others ).…”

Section: Resultsmentioning

confidence: 99%

“…Quince are valuable source of phenolic consisting mainly of high polymeric procyanidins, (Hamauzu and others ; Torres and others ) and this fact is clearly reflected in the high intensity of bitterness and astringency of some quince fruits even at ripening stage (Wojdyło and others ). Recent studies showed that the TP of quince peel varied from 200 to 581 mg GAE 100 g −1 FW and those of pulp from 40 to 101 mg GAE 100 g −1 FW (Legua and others ; Szychowski and others ), which is lower than the values for some of the genotypes studied in this work.…”

Section: Resultsmentioning

confidence: 99%

“…Flavonoids are phenolic secondary plant metabolites which contribute to both fruit color and human health (Awad and others ). Phenolic compounds, especially flavonoids, possess different biological activities, but the most important properties are antioxidant activity and anti‐cancer activity (Holiman and others ; Czeczot ; Torres and others ). TF content varied among quince genotypes at harvest time and ranged from 5.3 to 10.7 mg 100 g −1 FW in “KVD4’ and “Paveh2,” respectively.…”

Section: Resultsmentioning

confidence: 99%

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Antioxidant Bioactive Compounds Changes in Fruit of Quince Genotypes Over Cold Storage

Moradi

Saba

Mozafari

et al. 2016

Journal of Food Science

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Quince fruit has many benefits to human health and is excellent source of bioactive compounds. The fruit of 15 quince genotypes stored at 2 °C for 5 mo to study fruit quality changes during cold storage. Fruit were sampled monthly and stored at 20 °C for 24 h. Fruit ascorbic acid (AA), total phenol (TP), and total flavonoid (TF) concentrations, total antioxidant activity (TAA), flesh browning (FB) incidence, polyphenol oxidase (PPO), peroxidase (POX), and superoxide dismutase (SOD) activities were measured during storage. A high variation in bioactive compounds was observed across genotypes. The range of 26.8 to 44.4 mg/100 g FW for AA, 86.7% to 98.2% for TAA, 157.7 to 380.7 mg GAE 100(-1) g FW for TP, and 5.3 to 10.7 mg/100 g FW for TF were observed across genotypes at harvest time. The overall AA, TAA, TP, TF, and SOD decreased while PPO and POX increased during storage. FB was first observed after 4 mo and increased thereafter while the FB index was different across genotypes. Higher bioactive content may prevent or reduce FB index so that a negative correlation was found between FB and AA, TAA, TP, TF, and SOD.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

See 1 more Smart Citation

Antioxidant Bioactive Compounds Changes in Fruit of Quince Genotypes Over Cold Storage

Moradi

Saba

Mozafari

et al. 2016

Journal of Food Science

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“…The banana contains lower amount of pectin, which even decreases during ripening. Pectins take part in creating the matrix of edible packaging materials which then can be described as partially dehydrated pectic gels . Sugar beet pulp, a by‐product of the sugar extraction process, appeared to be an excellent component of biopolymer matrix, thanks to a high content of cell‐wall polysaccharides such as arabinians and arabinoxylans hemicelluloses as well as highly methylated and acetylated pectins in the production of extruded packaging materials .…”

Section: Fruit and Vegetables As A Source Of Bindersmentioning

confidence: 99%

“…McHugh et al, 41 González-Herrera et al, 39 McHugh and Senesi, 41 Valenzuela and Aguilera, 42,62 Torres et al, 50 Demarchi et al, 51 Du et al, 76,78,59 Ravishankar et al, 79 22 Pelissari et al, 54 Orsuwan and Sothornvit, 55 44 Fai et al, 83 and Ferreira et al 95 Pomace (convective dried powdered solid residue generated by the processing of whole vegetables during juice production) Film, film packaging, coating Cerqueira et al, 13 Azeredo et al, 31 Reis et al, 92 There have appeared novel names for edible packaging materials.…”

Section: Applementioning

confidence: 99%

An overview of fruit and vegetable edible packaging materials

et al. 2019

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Various edible fruit and vegetable materials, including purees, residues, extracts, and juices, have been investigated in terms of their matrix‐forming properties to produce edible packaging materials to be applied to food products influencing their overall quality and improving the efficiency of synthetic packaging, thus leading to the reduction in amount of synthetic polymers used for each application. The potential of fruit and vegetables to be used as components of edible packaging materials is discussed. Such application of fruits and vegetables is possible thanks to the presence of matrix‐forming polysaccharides and proteins in their composition while the presence of bioactive compounds such as vitamins and polyphenols may confer, eg, antioxidant and antimicrobial properties of active packaging materials. The development of edible fruit and vegetable packaging materials is a promising way of combining the barrier and mechanical properties of biopolymers with the nutritional and sensory properties. The application of fruit and vegetables as a component of edible packaging materials enables the utilization of raw materials with low commercial value. Edible packaging materials are a new method of their utilizing. There is also the possibility of just decreasing the amount of synthetic packaging waste by application of fruit and vegetable packaging materials simply as a passive or active layer partially replacing the non‐renewable materials.

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Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree

et al. 2020

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BACKGROUND Obesity and type 2 diabetes mellitus are the most extended current chronic diseases and also Alzheimer pathology which is a progressive degenerative neurological disorder. Therefore, finding effective enzyme inhibitors responsible for the development of these diseases are essential. Therefore, the aim of this study was to investigate the impact of fruit purée (Cydonia oblonga, Ziziphus jujube and Malus domestica) and pomegranate juice cultivar (‘Mollar de Elche’ and ‘Wonderful’) of dried pomegranate sheets (DS) on the inhibition of enzymes associated with metabolic (α‐amylase, α‐glucosidase, and pancreatic lipase activity), and neurological disorder (acetylcholinesterase and butyrylcholinesterase activity). Quality properties (colour coordinates, texture properties and sensory characteristics) of DS were also studied. In addition, it was researched the effect of storage conditions (4 months at 4 and 20 °C) on phenolic content. RESULTS DS from jujube had the highest antioxidant capacity and were characterized by the highest storage stability with respect to phenolic compounds. The α‐amylase and α‐glucosidase half maximal inhibitory concentration (IC50, in mg mL−1) inhibition of DS ranged from 107 to 216 and from 55.2 to values indicating no effect, respectively. The inhibition toward pancreatic lipase (IC50 < 5 mg mL−1), acetylcholinesterase (ranged 9.15–22.2%) and butyrylcholinesterase (ranged 20.6–48.6%) was increased with the presence of total flavonoids and hydroxycinnamic acids content (identifying mainly in DS from quinces). It is noteworthy that none of the samples presented off‐flavour notes, supporting the high quality of the products. CONCLUSION DS can be an innovative supplement to a diet as a snack used in the prevention of neurological changes and disorders of carbohydrate and lipid metabolism. © 2020 Society of Chemical Industry

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Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity

Cited by 56 publications

References 42 publications

Antioxidant Bioactive Compounds Changes in Fruit of Quince Genotypes Over Cold Storage

Antioxidant Bioactive Compounds Changes in Fruit of Quince Genotypes Over Cold Storage

An overview of fruit and vegetable edible packaging materials

Inhibition of enzymes associated with metabolic and neurological disorder by dried pomegranate sheets as a function of pomegranate cultivar and fruit puree

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