Enrichment of fruit leathers with berry press cake powder increase product functionality

Abstract

Fruit leathers are tasty, chewy, dehydrated fruit products which are eaten as snack or dessert. Dried berry press cake powders could be a promising ingredient for enhancing nutritional value of such products. The aim of this work was to enrich apple and black currant fruit leather with dried blackcurrant and raspberry press cake powders, and to evaluate the effect of the press cake additives on the content of total phenolics, total anthocyanins, antioxidant activity and textural properties of the product (fruit leathers). In this study, fruit leather made of apple and black currant puree was enriched with two different berry press cake powders (1) freeze-dried raspberry press cake powder (dry-matter content 97.3) (2) conventionally dried black currant press cake powder (dry-matter content 95.4%). The contents of total phenolics, total anthocyanins, antioxidant activity, colour and textural properties of the test samples was evaluated. The content of phenolic compounds in raspberry and black currant press cake powders was 28.5 and 25.4 mg g -1 respectively. The content of anthocyanins in black currant press cake powder was more than 19-fold higher than in raspberry press cake powder. The addition of berry press cake powder reduced hardness of the fruit leathers and samples with black currant press cake powder was two times softer than the control. Raspberry press cake additive increased the lightness (L* = 24.0) and the redness (a* = 3.4), whereas black currant press cake powder reduced the lightness (L* = 22.5) and the redness (a* = 1.5) of the product. The content of anthocyanins in the fruit leathers enriched with black currant press cake powder was significantly higher than in control sample (116.4 and 74.1 mg 100 g -1 , respectively). Berry press cake powder also increased antioxidant capacity of the fruit leathers. The results of the study can be useful for health-conscious food producers and consumers.

Evaluation of different hydrocolloids and drying temperatures in the drying kinetics, modeling, color, and texture profile of murta (Ugni molinae Turcz) berry leather

“…The luminosity ( L *) of all leather samples showed a dark tonality with values between 22.87 and 25.35. These results are similar to those described by Viskelis, Rubinskiene, Bobinas, and Bobinaite () in apple/blackcurrant leather. On the other hand, the drying process influenced the a * parameter, which decreased in 38.37–61.12% depending on the process temperature and the formulation.…”

Eating Habits and Sustainable Food Production in the Development of Innovative “Healthy” Snacks

“…We conducted our own preliminary research on the use of dried fruit pomace or fruit with peel for the preparation of fruit leather, which indicated a clear strengthening of the structure of the fruit leather, making the product more attractive in visual assessment and increasing the nutritional value of the product (Figure 2). Such results confirmed investigations of Viskelis et al [52], who enriched apple and black currant fruit leather with freeze-dried black currant and raspberry press cake powders, which significantly enhanced its biochemical composition and reduced firmness of the final product. Kadzińska et al [54] argue that edible films with fruit and vegetable purees may be treated as healthy snacks, edible oven bags, wraps for sushi, type of pancakes, tortillas or lavash in a gluten-free diet.…”

“…Sothornvit and Pitak [51] pointed out that the use of fruit and vegetables in the form of puree or flour, makes material preparation easier and eliminates the isolation of the film forming compounds. Such product may be edible films or fruit leathers whose production may be also treated as technology that allows using surplus of raw material or post-production waste, e.g., fruit pomace from apple juice production ( Figure 2) [52]. Press cake (pomace) generated in high amounts during juice production (25% and 35% mass of the raw material) comprises fruit skins and seeds, which contain fibres and bioactive substances [53].…”

Karakteristik Fisikokimia Dan Daya Terima Es Krim Dengan Penambahan Buah Raspberry (Rubus Rosifolius)

“…Hal tersebut sesuai dengan pendapat Wiedyantara et al (2017) menyatakan bahwa pH akan semakin turun jika disertai dengan peningkatan penambahan bahan yang bersifat asam dalam proses pembuatan. Buah raspberry memiliki nilai pH rendah yaitu berkisar 2,96-3,35 (Viskelis et al, 2012). Es krim dengan nilai pH tinggi dihasilkan pada P0 sebesar 6,34 dan nilai pH rendah pada perlakuan P2 sebesar 5,51.…”