Changes in Antioxidant Activity and Organoleptic Quality of Mixed Fruit Leather during Drying and Storage
Main Article Content
Abstract
Fruit leather is a dried fruit product made from one or more different fruits and food additives. It not only gets good taste but also contains many valuable antioxidant compounds such as polyphenols, vitamin C. However, these compounds easily are deteriorated under temperature, oxygen, and light during processing and storage. This study evaluated the effect of drying temperature (50; 60, 70℃), and drying time (9-18 hours) on the change of antioxidant compounds as well as the organoleptic quality of fruit leather mix (gac fruit, papaya, aloe vera, passion fruit seeds). Besides, the retention of antioxidant compounds and color of the product under the different packaging such as polyamide (PA) and aluminum-coated polypropylenen (PP) bags during storage evaluated. The results showed that the sample was dried at 60℃ for 15 hours gave the polyphenol content of 321.67 mg GAE / 100g dm, the vitamin C content of 49.30 mg AAE / 100g dm and water activity of 0.54, moisture content of 17.17%. After storing at room temperature for 2 months, the samples were packed in PA and PP had polyphenol retention of 87.23% and 84.42%, respectively; vitamin C retention of 78.96% and 83.67% respectively, ∆E value of 3.41 and 2.07, respectively. Further studies should be carried out to finding a way to improve stability for polyphenol and vitamin C of the sample.
Keywords
Antioxidant compound, color, fruit leather, processing, storage
Article Details
References
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[3] L. M. Diamante, X. Bai, J. Busch, Fruit leathers: method of preparation and effect of different conditions on qualities, International Journal of Food Science vol 3, pp 1-12, May 2014. https://doi.org/10.1155/2014/139890
[4] S. Suna, A. Özkan‐Karabacak, Investigation of drying kinetics and physicochemical properties of mulberry leather (pestil) dried with different methods, Journal of Food Processing and Preservation, e14051. May 2019. https://doi.org/10.1111/jfpp.14051
[5] S. K. Sharma, S. P. Chaudhary, V. K. Rao, V. K. Yadav, and Bisht, T. S., Standardization of technology for preparation and storage of wild apricot fruit bar, Journal of Food Science and Technology, vol 50, no 4, pp 784-790, August 2013. https://doi.org/10.1007/s13197-011-0396-y
[6] S. M. Demarchi, N. A. Q. Ruiz, A. Concellón, Giner, S. A., Effect of temperature on hot-air drying rate and on retention of antioxidant capacity in apple leathers, Food and Bioproducts Processing, vol 91, no 4, pp 310-318, October 2013. https://doi.org/10.1016/j.fbp.2012.11.008
[7] I. Tontul, A. Topuz, Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil), LWT, vol 80, pp 294-303, July 2017. https://doi.org/10.1016/j.lwt.2017.02.035
[8] V.L. Singleton, R. Orthofer, R.M. Lamuela-Raventos, Analysis of total phenols and other oxidation substrates and antioxidants by means of folin-ciocalteu reagent, Methods in Enzymology (edited by J. Abelson, M. Simon), London, UK: Academic Press, 1999, pp. 152-178. https://doi.org/10.1016/S0076-6879(99)99017-1
[9] A. Kapur, A. Hasković, A. Čopra-Janićijević, L. Klepo, A. Topčagić, I. Tahirović, E. Sofić, Spectrophotometric analysis of total ascorbic acid content in various fruits and vegetables, Bulletin of the Chemists and Technologists of Bosnia and Herzegovina, vol 38, no 4, pp 39-42, March 2012.
[10] T. C. Kha, M. H. Nguyen, P. D. Roach, C. E. Stathopoulos, 2015, A storage study of encapsulated gac (Momordica cochinchinensis) oil powder and its fortification into foods, Food and Bioproducts Processing vol 96, 113-125, October 2015. https://doi.org/10.1016/j.fbp.2015.07.009
[11] Hà Duyên Tư, Kỹ thuật phân tích cảm quan thực phẩm, Nhà Xuất Bản Khoa Học và Kỹ Thuật, 2010.
[12] C. R. Fulchand, J. V. G. I. M. Pralhad, Studies on effect of drying temperature and storage time on vitamin-C retention capacity and moisture content of papaya-apple fruit leather, Asian Journal of Dairy and Food Research, vol 34, no 4, pp 319-323, December 2015. https://doi.org/10.18805/ajdfr.v34i4.6886
[13] S. Rigi, M. H. Kamani, M. M. S. Atash, Effect of temperature on drying kinetics, antioxidant capacity and vitamin C content of papaya (Carica papaya Linn.), International Journal of Plant, Animal and Environmental Sciences, vol 4, no 3, pp 413-417, May 2014.
[14] L. R. Beuchat, Microbial stability as affected by water activity. Cereal Foods World 26, 1981, pp 345-349.
[15] Van B. I., Baetens J. M., Samapundo S., Devlieghere, F., Laleman R., Vandekinderen I., De M. B., Modelling the degradation kinetics of vitamin C in fruit juice in relation to the initial headspace oxygen concentration, Food Chemistry, vol 134, no 1, pp 207-214, September 2012. https://doi.org/10.1016/j.foodchem.2012.02.096
[16] B. P. Bisen, R. Verma, Standardization of recipes on chemical characteristics and storability of guava and papaya mixed fruit bar, International Journal of Chemical Studies vol 8, no 4, pp 824-829, July 2020. https://doi.org/10.22271/chemi.2020.v8.i4e.9709
[17] L. J. Singh, R. B. Tiwari, K. Ranjitha, Studies on Effect of Different Packaging Materials on Shelf-Life of Blended Guava-Papaya Fruit Leather, European Journal of Nutrition and Food Safety, pp 22-32, August 2020. https://doi.org/10.9734/ejnfs/2020/v12i830258