The Effect of the Addition of Some Plant Components on Physicochemical and Sensory Properties of Nutraceutical Fruit Leather

Document Type : Research Paper

Authors

1 Department of Food Science and Technology, Faculty of Agriculture, ShahidBahonar University of Kerman, Kerman, Iran

2 2. Department of Food Science and Technology-Faculty of Agriculture-Shahid Bahonar University-Jiroft- Iran

3 1. Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.

4 Assistant Professor Department of food science and technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.

5 M.Sc. Student, Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran.

Abstract

Fruit leathers are nutritious products that are made by dehydrating a thin layer of fruit puree or juice under specific conditions. The aim of this study was to investigate the effect of various plant components (pistachio, walnut, sesame, hemp and moringa leaves) on the physicochemical, sensory and antioxidant properties of plum leather. The amounts of 5% of these components were added to the plum leather formulation and the pH, total acidity, vitamin C content, color indices, mechanical property (rupture force), phenolic compounds, antioxidant activity, and sensorial properties of these treatments were compared with control. The results showed that the lowest pH (3.0) and the highest acidity (4.2% w/w) and vitamin C content (210 mg/100 g) were related to the control. Addition of different plant components increased the pH and decreased total acidity. Adding these components to plum leather increased the phenolic compounds and antioxidant activity of samples and the highest amount of phenolic compounds (1024 mg/100 g) and anti‌radical activity (52%) were observed in treatments with sesame powder. The highest amount of rupture force was related to the control (25.4 N). Other treatments did not show a significant difference in terms of rupture force (P> 0.05). In terms of sensorial characteristics, the highest overall acceptance was obtained by control and the samples containing pistachio and moringa leaves. Addition of these components decreased the brightness (L *) and yellowing (b *) indices and increased a * index compared to the control. In general, the results of this study showed that the addition of plant components, in addition to creating new leather formulations, increases their antioxidant properties and nutritional values.

Keywords

Main Subjects


The Effect of the Addition of Some Plant Components on Physicochemical and Sensory Properties of Nutraceutical Fruit Leather

Extended Abstract

Introduction

Fruit leathers are nutritious products that are made by dehydrating a thin layer of fruit puree or juice under specific conditions. The aim of this study was to investigate the effect of various plant components (pistachio, walnut, sesame, hemp and moringa leaves) on the physicochemical, sensory and antioxidant properties of plum leather. Fruit leathers are dried snacks or desserts that are generally prepared by mixing fruit puree with additives such as sugar, pectin, preservatives and colors and drying them in suitable conditions. They become leather is light in weight and easy to carry, so it is a snack that can be easily stored and packed. Leathers  preserve the remains of ripe fruits against microbial spoilage. Leather has a hard texture, but it is very flexible in terms of brittleness. Fresh fruits are very susceptible to spoilage due to various factors, and the production of fruit pulp is an effective way to preserve their nutrients. Enrichment is a process in which certain nutrients are added to the human diet in order to meet nutritional needs and prevent diseases caused by nutrient deficiency.

Materials and methods

 Enrichment agents are compounds that are added to food to supplement the food with one or more required nutrients. Considering the high consumption of leather and the importance of increasing the nutritional value of this product, in this study, some beneficial plant products such as pistachio, walnut, sesame, hemp and moringa plant leaves were added to leather as enrichment, and the physicochemical and sensory properties of the final product was investigated. The amounts of 5% of these components were added to the plum leather formulation and the pH, total acidity, vitamin C content, color indices, mechanical property (rupture force), phenolic compounds, antioxidant activity, and sensorial properties of these treatments were compared with control.

Results and Discussion

The results showed that the lowest pH (3.0) and the highest acidity (4.2% w/w) and vitamin C content (210 mg/100 g) were related to the control. Addition of different plant components increased the pH and decreased total acidity. Adding these components to plum leather increased the phenolic compounds and antioxidant activity of samples and the highest amount of phenolic compounds (1024 mg/100 g) and anti‌radical activity (52%) were observed in treatments with sesame powder. The highest amount of rupture force was related to the control (25.4 N). Other treatments did not show a significant difference in terms of rupture force (P> 0.05). In terms of sensorial characteristics, the highest overall acceptance was obtained by control and the samples containing pistachio and moringa leaves. Addition of these components decreased the brightness (L *) and yellowing (b *) indices and increased a * index compared to the control.

Conclusion

 In general, the results of this study showed that the addition of plant components, in addition to creating new leather formulations, increases their antioxidant properties and nutritional values.

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