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

LWT

Volumn 62, Issue 2, 2015, Pages 996-1003

  Torres, Carolina A ^a   Romero, Luis A ^a   Diaz, Ricardo I ^b  

^a UNIVERSIDAD DE TALCA   (Chile)

^b Centro de Estudios en Alimentos Procesados (CEAP)   (Chile)

Author keywords

Antioxidant; Dehydrated fruit; Maqui; Nutraceutical; Snack

Indexed keywords

ANTIOXIDANTS; LEATHER; PLANTS (BOTANY);

ACCELERATED STORAGES; ANTI-OXIDANT ACTIVITIES; ANTIOXIDANT CAPACITY; CONSUMER ACCEPTABILITY; MAQUI; NUTRACEUTICALS; SENSORY ATTRIBUTES; SNACK;

FRUITS;

ARISTOTELIA CHILENSIS; CYDONIA OBLONGA; MALUS X DOMESTICA;

EID: 84933672616     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.01.056     Document Type: Article

References (57)

1. AOAC Official Methods of Analysis 1998, AOAC International, Gaithersburg, USA. 16th ed.
2. Anderson M.R.P., Calderón V. Microbiología alimentaria: metodología analítica para alimentos y bebidas 1999, 100. Ediciones Díaz de Santos. 2° edición.
3. Ayotte E. Fruit leather 1976, 2. Publication number P-228, Univ. Of Alaska Cooperative Extension Service, Fairbanks, Alaska.
4. Azeredo H., Brito E., Moreira G., Farias G., Bruno L. Effect of drying and storage time on the physico-chemical properties of mango leathers. Journal of Food Science and Technology 2006, 41:635-638.
5. Bains M.S., Ramaswamy H.S., Lo K.V. Tray drying of apple puree. Journal of Food Engineering 1989, 9(3):195-201.
6. Céspedes C.L., El-Hafidi M., Pavón N., Alarcón J. Antioxidant and cardioprotective activities of phenolic extracts from fruits of Chilean blackberry Aristotelia chilensis (Elaeocarpaceae). Maqui Food Chemistry 2008, 107:820-829.
7. Chan H.T., Cavaletto C.G. Dehydration and storage stability of papaya leather. Journal of Food Science 1978, 43(6):1723-1725.
8. Coseteng M., Lee C. Changes in apple polyphenoloxidase andpolyphenol concentrations in relation to degree of browning. Journal of Food Science 1987, 52:986-989.
9. Cremer D.R., Eichner K. Formation of volatile compounds during heating of spice paprika (Capsicum annum) powder. Journal of Food Chemistry 2000, 48(6):2454-2460.
10. Decreto 977/1996 Reglamento Sanitario de los Alimentos, diario oficial de la república de Chile 1997, Santiago, Chile, 13 de mayo de.
11. Demarchi S., Quintero N., Concellon A., Giner S. Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers. Food and Bioproducts Processing 2012, 91:310-318.
12. Eberhardt M.V., Lee C.Y., Liu R.H. Antioxidant activity of fresh apples. Nature 2000, 405:904-905.
13. Escribano-Bailón M.T., Alcalde-Eon C., Muñoz O., Rivas-Gonzalo J.C., Santos-Buelga C. Anthocyanins in berries of Maqui (Aristotelia chilensis Mol. Stuntz). Phytochemical Analysis 2006, 17:8-14.
14. Fennema O.R. Química de los Alimentos 2000, 1258. 2da. Edición. Acribia Zaragoza (Ed.).
15. Friedman M. Food browning and its prevention: an Overview. Journal of Agricultural and Food Chemistry 1996, 44(3):631-653.
16. Garden-Robinson J. Making fruit leathers 2011, 4. Publication number FN1586, North Dakota State University Extension Service.
17. Giannakourou M.C., Taoukis P.S. Kinetic modeling of vitamin C loss in frozen green vegetables under variable storage conditions. Food Chemistry 2003, 83:33-41.
18. Golding J.B., McGlasson W.B., Wyllie S.G., Leach D.N. Fate of apple peels phenolics during cool storage. Journal of Agricultural and Food Chemistry 2001, 49:2283-2289.
19. Huang X.G., Hsieh F.H. Physical properties, sensory attributes, and consumer preference of pear fruit leather. Journal of Food Science 2005, 70(3):177-186.
20. Huang D., Ou B., Hampsch-Woodill M., Flanagan J., Prior R. High-throughput assay of Oxygen Radical Absorbance Capacity (ORAC) using a multichannel liquid handling system coupled with a microplate fluorescence reader in 96-well format. Journal of Agricultural and Food Chemistry 2002, 50:4437-4444.
21. INTA Portal antioxidantes 2014, Base de datos de antioxidantes (on-line) disponible en, consultado el 25 marzo de 2014. http://www.portalantioxidantes.com/orac-base-de-datos-actividad-antioxidante-y-contenido-de-polifenoles-totales-en-frutas/.
22. Irwandi J., Che Man Y.B. Durian leather: development properties and storage stability. Journal of Food Quality 1996, 19:479-489.
23. Joshi A., Rupasinghe H., Khanizadeh S. Impact of drying process on bioactive phenolics, vitamin C and antioxidant capacity of red-fleshed apple slices. Journal of Food Processing and Preservation 2011, 35:453-457.
24. Kondo S., Tsuda K., Muto N., Ueda J. Antioxidative activity of apple skin or flesh extracts associated with fruit development on selected apple cultivars. Scientia Horticulturae 2002, 96:177-185.
25. Lawless H.T., Heymann H. Sensory evaluation of food. Principles and practices 2010, 596. Ediciones Springer, New York, USA. 2nd ed.
26. Loo Y., Yeap Foo L. Antioxidant and radical scavenging activities of polyphenols from apple pomace. Food Chemistry 2000, 68:81-85.
27. Lotito S.B., Frei B. Relevance of apple polyphenols as antioxidants in human plasma: contrasting and invivo effects. Free Radical Biology & Medicine 2004, 36(2):201-211.
28. Manach C., Scalbert A., Morand C., Remesy C., Jimenez L. Polyphenols: food sources and bioavailability. The American Journal of Clinical Nutrition 2004, 79:729-747.
29. Manzocco L., Calligaris S., Mastrocola D., Nicoli M.C., Lerici C.R. Review of non-enzymatic browning and antioxidant capacity in processed foods. Trends in Food Science and Technology 2001, 11:340-346.
30. Maskan A., Kaya S., Maskan M. Hot air and sun drying of grape leather (pestil). Journal of Food Engineering 2002, 54:81-88.
31. Nicoli M.C., Anese M., Parpinel M. Influence of processing on the antioxidant properties of fruit and vegetables. Trends in Food Science & Technology 1999, 10:94-100.
32. Nicoli M.C., Calligaris S., Manzocco L. Effect of enzymatic and chemical oxidation on the antioxidant capacity of catechin model systems and apple derivatives. Journal of Agricultural and Food Chemistry 2000, 48:4576-4580.
33. Oszmianski J., Wolniak M., Wojdylo A., Wawer I. Influence of apple purée preparation and storage on polyphenol contents and antioxidant activity. Food Chemistry 2008, 107:1473-1484.
34. Phimpharian C., Jangchud A., Jangchud K., Therdthai N., Prinyawiwatkul W., Kyoon-No H. Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations. International Journal of Food Science & Technology 2011, 46:972-981.
35. Piljac-Žegarac J., Piljac A., Basha S., Pinter M., Šamec D., Petravic-Tominac V. Degradation kinetics of total phenols, anthocyanins and antiradical activity of blackcurrant nectars stored at room and refrigerator temperatures. Italian Journal of Food Science 2012, 24:345-351.
36. Quintero N., Demarchi S., Giner S. Research on dehydrated fruit leathers: a review (on-line). 11th International Congress on Engineering and Food 2010, Available at. http://www.icef11.org/content/papers/fpe/FPE398.pdf.
37. Quintero N., Demarchi S., Massolo F., Rodoni L., Giner S. Evaluation of quality during storage of apple leather. LWT-Food Science and Technology 2012, 47(2):485-492.
38. Raab C., Oehler N. Making dried fruit leather 2000, 2. Publication FS-232, Oregon state University, Extension Service.
39. Rahman M.S. Handbook of food preservation 2007, 1088. CRC Press, Boca Raton, FL. 2nd ed. M.S. Rahman (Ed.).
40. Sacchetti G., Cocci E., Pinnavaia G., Mastrocola D., Dalla-Rosa M. Influence of processing and storage on the antioxidant activity of apple derivatives. International Journal of Food Science & Technology 2008, 43:797-804.
41. Sánchez M., Gil J.M., Gracia A. Segmentación del consumidor respecto al alimento ecológico: diferencias interregionales. Revista de estudios regionales 2000, 56:171-188.
42. Silva B., Andrade P., Ferreres F., Domingues A., Seabra R., Ferreira M. Phenolic profile of quince fruit (Cydonia oblonga Miller) (Pulp and Peel). Journal of Agricultural and Food Chemistry 2002, 50:4615-4618.
43. Silva B., Andrade P., Valentao P., Ferreres F., Seabra R., Ferreira M. Quince (Cydonia oblonga Miller) fruit (pulp, peel, and seed) and jam, antioxidant activity. Journal of Agricultural and Food Chemistry 2004, 52:4705-4712.
44. Silva M., Bittner M., Céspedes C.L., Jakupovic J. The alkaloids of the genus Aristotelia Aristotelia chilensis (Mol) Stuntz. Boletín de La Sociedad Chilena de Quimica 1997, 42:39-47.
45. Szydlowska-Czerniak A., Karlovits G., Dianoczki C., Recseg K., Szlyk E. Comparison of two analytical methods for assessing antioxidant capacity of rapeseed and olive oils. Journal of the American Oil Chemists' Society 2008, 85:145-149.
46. Tarko T., Duda-Chodak A., Sroka P., Satora P., Tsuzinki T. Production of flavored apple chips of high antioxidant activity. Journal of Food Processing and Preservation 2010, 34:728-742.
47. Troller J.A. Influence of water activity on microrganisms in foods. Food Technology 1980, 34:76-80.
48. Tsao R., Yang R., Xie S., Sockovie E., Khanizadeh S. Which polyphenolic compounds contribute to the total antioxidant activity of apple?. Journal of Agricultural and Food Chemistry 2005, 53:4989-4995.
49. Tuohy K.M., Hinton D., Davies S.J., Crabbe J.C., Gibson G.R., Ames J.M. Metabolism of Maillard reaction products by the human gut microbiota - implications for health. Molecular Nutrition & Food Research 2006, 50:847-857.
50. Van der Sluis A.A., Dekker M., de Jager A., Jongen W.M.F. Activity and concentration of polyphenolic antioxidants in apple: effect of cultivar, harvest year, and storage conditions. Journal of Agricultural and Food Chemistry 2001, 49:3606-3613.
51. Vatthanakul S., Jangchud A., Jangchud K., Therdthai N., Wilkinson B. Gold kiwifruit leather product development using quality function deployment approach. Food Quality and Preference 2010, 21(3):339-345.
52. Vijayanand P., Yadav A.R., Balasubramanyam N., Narasimham P. Storage stability of guava fruit bar prepared using a new process. Lebensmittel-Wissenschaft und-Technologie 2000, 33(2):132-137.
53. Von Gadow A., Joubert E., Hansmann C.F. Comparison of the antioxidant activity of aspalathin with that of other plant phenols of rooibos tea (Aspalathus linearis), û-tocopherol, BHT, and BHA. Journal of Agricultural and Food Chemistry 1997, 45:632-638.
54. Wojdylo A., Ozmíanski J., Bielicki P. Polyphenolic composition, antioxidant activity, and polyphenol oxidase (PPO) activity of quince (Cydonia oblonga Miller) varieties. Journal of Agricultural and Food Chemistry 2013, 61:2762-2772.
55. Wolfe K., Wu X., Hai Liu R. Antioxidant activity of apple peels. Journal of Agricultural and Food Chemistry 2003, 51:609-614.
56. Wu X., Gu L., Holden J., Haytowitz D., Gebhard S., Beecher G., et al. Development of a database for total antioxidant capacity in foods: a preliminary study. Journal of Food Composition and Analysis 2004, 17:407-422.
57. Yuri J.A., Neira A., Quilodran A., Motomura Y., Palomo I. Antioxidant activity and total phenolics concentration in apple peel and flesh is determined by cultivar and agroclimatic growing regions in Chile. Journal of Food, Agriculture & Environment 2009, 7(3 & 4):513-517.