Evaluation of quality during storage of apple leather

Ruiz, Natalia Andrea Quintero; Demarchi, Silvana María; Massolo, Juan Facundo; Rodoni, Luis María; Giner, Sergio A.

doi:10.1016/j.lwt.2012.02.012

Cited by 52 publications

(47 citation statements)

References 20 publications

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“…The parameters L*, a*, b* (CIELab) were recorded, and Hue and Chroma calculated. The browning index (BI) was calculated according to Quintero et al (2012).…”

Section: Quality Attributesmentioning

confidence: 99%

“…The sheet like-leather appearance is given by pectin gelation during dehydration in a matrix containing acids and sugars (Quintero, Demarchi, Massolo, Rodoni, & Giner, 2012). Fruit leathers are made of many types of fruit (apple, berries, grape, kiwifruit, among others), and are a popular snack in North America (Ayotte, 1976;Garden-Robinson, 2011;Huang & Hsieh, 2005;Raab & Oehler, 2000).…”

Section: Introductionmentioning

confidence: 99%

“…The resulting leather usually has intermediate water activity, low moisture content, and low pH, which leads to microbiological stability during and after elaboration (Azeredo, Brito, Moreira, Farias, & Bruno, 2006;Irwandi & Che Man, 1996;Quintero et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Torres

Romero

Diaz

2015

LWT - Food Science and Technology

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“…The parameters L*, a*, b* (CIELab) were recorded, and Hue and Chroma calculated. The browning index (BI) was calculated according to Quintero et al (2012).…”

Section: Quality Attributesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

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

Torres

Romero

Diaz

2015

LWT - Food Science and Technology

View full text Add to dashboard Cite

“…They are consumed as snacks in many parts of the world (Torley et al, 2006). These products are light, pleasant to chew and tasty, becoming an attractive way to incorporate fruit to diet, especially for children and adolescents (Quintero Ruiz et al, 2012). The manufacturing process of fruit leathers consist on drying a thin layer of a fruit puree until a leathery consistence is achieved (Vatthanakul et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

“…The manufacturing process of fruit leathers consist on drying a thin layer of a fruit puree until a leathery consistence is achieved (Vatthanakul et al, 2010). Many kind of fruits can be used to make fruit leathers, like apple, papaya, mango, guava, durian, jackfruit, grape and kiwifruit, among others (Chan and Cavaletto, 1978;Irwandi et al, 1998;Vijayanand et al, 2000;Chen et al, 2001;Maskan et al, 2002;Gujral and Brar, 2003;Chowdhury et al, 2011;Quintero Ruiz et al, 2012). The fruit leather matrix (is composed mainly by) mainly consists of carbohydrates such as sugars, pectin and cellulosic substances (Torley et al, 2008).…”

Section: Introductionmentioning

confidence: 99%

Effects of different factors on stickiness of apple leathers

Valenzuela

Aguilera

2015

Journal of Food Engineering

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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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Evaluation of quality during storage of apple leather

Cited by 52 publications

References 20 publications

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

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

Effects of different factors on stickiness of apple leathers

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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