Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking

A ready-to-eat food product in the form of compressed bar from beetroot, enriched with dates and oats was developed. Levels of intermediate moisture beetroot shreds (60-100 g), dates (10-30 g) and oats (5-15 g) were optimized using response surface methodology and its quality attributes were investigated over a period of 6 months at different temperature conditions (ambient temperature; 22-32 and 37°C). Optimum formulation for best beetroot bar consisted of beetroot shreds, dates and oat were derived as 71.8, 21.2, and 8.4 g, respectively. Developed product was found rich in fibers and minerals and recorded 38.4 mg/100 g betacyanains, 23.1 mg/100 g betaxanthins, 295 mg/100 g total phenolics (TP) and 160 mg/100 g total flavonoids (TF). The shelf stability studies of bar revealed predominant changes in bioactive compounds was caused by storage temperature. A loss of around 30, 15, 25, 31 and 32 % was observed for betacyanins, betaxanthins, TP, TF and radical scavenging activity, respectively during storage of 6 months at 6°C compared to AT or 37°C temperature conditions. The product had high overall sensory acceptability as well as microbial safety up to 6 months when stored at AT. The study indicated that beetroot could be effectively utilized into a novel shelf-stable ready-to-eat nutritious compressed product.

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“…Sharma et al (2016) reported a lower value of total phenolics in extrusion cooked pineapple leather (46.91 mg GAE/ 100 g).…”

Section: Physico-chemical Propertiesmentioning

confidence: 94%

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

2016

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“…Phenolics and carotenoids present in mango pulp were responsible for the antioxidant activity of mango pulp [26]. On the contrary, adding red acid calyx of roselle (Hibiscus sabdariffa L) to pineapple minimised the total phenol content and antioxidant property of roselle-pineapple fruit leather, and the higher heating process (100 • C) led to the decarboxylation of phenolic acids [8,22]. However, the temperature used in this study, which was less than 100 • C, could have prevented the decarboxylation of phenolic acids in Natal plum.…”

Section: Total Phenols and Antioxidant Property Of Mango-natal Plum Fmentioning

confidence: 99%

“…Traditional underutilized fruits are readily available during different seasons; they are easily harvestable and cost much lower price than commercial fruits such Since fruit leathers are concentrated, with a higher nutrient density compared to fresh fruit due to dehydration, this makes them a healthier and convenient alternative snack compared to candies and confections [6]. In addition, fruit leathers contain fewer calories per serving [7] and greater nutritional value in terms of antioxidants and minerals due to the dehydration process concentrating the nutrients [8]; therefore, they are suitably healthy food for heath food markets. The lower moisture content of fruit leathers also reduces the microbial infestation during storage and transportation.…”

Section: Introductionmentioning

confidence: 99%

Enrichment of Mango Fruit Leathers with Natal Plum (Carissa macrocarpa) Improves Their Phytochemical Content and Antioxidant Properties

Mphaphuli

Manhivi

Slabbert

et al. 2020

Foods

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Natal plum fruit (Carissa macrocarpa) is indigenous to South Africa and a rich source of cyanidin derivatives. Indigenous fruits play a major role in food diversification and sustaining food security in the Southern African region. Agro-processing of indigenous are practiced adopted by the rural African communities in order to reduce the postharvest wastage of fruit commodities. In the current study, Natal plum was added to mango pulp at different ratios (mango and Natal plum (5:1, 3:1, 2:1)) to develop a healthy-functional snack (fruit leather). The effects of added Natal plum on the availability of antioxidant constituents and in vitro antioxidant properties of a mango-based fruit leather were evaluated by comparing with mango fruit leather. Fruit leather containing mango and Natal plum (2:1) retained the highest content of cyanidin-3-O-glucoside chloride, cyanidin- 3-O-β-sambubioside, epicatechin, apigenin, kaempferol, luteolin, quercetin-3-O-rhamnosyl glucoside, catechin, quinic, and chlorogenic acids, and in vitro antioxidant activity. Proximate analysis showed that 100 g of fruit leather (2:1) contained 63.51 g carbohydrate, 40.85 g total sugar, 0.36 g fat, and 269.88 cal. Therefore, enrichment of mango fruit leather with Natal plum (2:1) increases its phytochemical content and dietary phytochemical intake, especially for school children and adolescents.

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“…One of the innovative issues carried out by some previous researchers is fruit leather, both from the involvement of the fruit itself such as apple [7], [8], mango [9], pomegranate [10], pineapple [11] and the mixture of various fruits [12] with the appearance of sheet-shaped products. Provision of hot air is to be a medium for reducing the water content of the sample.…”

Section: Introductionmentioning

confidence: 99%

Bananas Muli as a product fruit leather through using microwave and oven dryers

Sari

Saputro

Hakiim

et al. 2019

JoSEPS

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Post-harvest processing of bananas Muli local Karawang – Loji area became a research study on a breakthrough the kind of food products. Previously, this fruit only sold to consumers in the roadside, and the rest was thrown away or not utilized. Users prefer to consume directly and fresh. After that, its medium size with a diameter 3 to 4 cm caused this raw material did not display to be a selling outcome such as “sale” or chips. Bananas Muli has never received further food processing compared to other types of bananas (such as bananas Kepok, bananas Raja, bananas Tanduk, bananas Ambon, and others). The term of fruit leather gave the development and novelty for product fruit categories in the form of sheets. Furthermore, the process that occurred was decreasing water content used microwave and oven dryers, then temperature range between 60-80oC with constant sample thickness in three suitable stabilizers. Utilization of oven dryers to produce banana leather products without stabilizers was more likely to choose a temperature of 70oC as the best condition for decreasing water content in the ingredients. Meanwhile, the use of microwaves was able to produce electromagnetic waves and caused collisions between molecules owned by the sample. The results indicated a positive effect. Carrageenan and starch were more capable of binding the water molecules. This way helped the process of reducing water content much faster from the surface (free water) to the area in the sample (water bound to the equilibrium water content). This research resulted in a decrease in water content in the example by 10,5701-12,8639% within 3 hours of the drying process at the optimum conditions

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Study on the phytochemical properties of pineapple fruit leather processed by extrusion cooking

Cited by 34 publications

References 29 publications

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

Optimization and quality assessment of ready-to-eat intermediate moisture compressed beetroot bar

Enrichment of Mango Fruit Leathers with Natal Plum (Carissa macrocarpa) Improves Their Phytochemical Content and Antioxidant Properties

Bananas Muli as a product fruit leather through using microwave and oven dryers

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