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.

References

AOAC, Official methods of analysis, 17th ed. Association of Official Analysis Chemists, Washington, DC (2000).
Ballistreri, G., Arena, E., & Fallico, B. (2009). Influence of ripeness and drying process on the polyphenols and tocopherols of Pistacia vera L. Molecules, 14, 4358‌4369.
Balvardi, M., Ayoubi, A., & Hajimohammadi‌Farimani, R. (2021). Optimization of plum marmalade formulation containing date syrup using constrained mixture design. Food Science and Technology, 18 (112), 223‌235. (In Persian).
Callaway, J.C., Tennil T., & pate, D.W. (2008). Occurrence of omega‌3 streadonic acid (cis‌6,9,12,15‌octadecatetraenoic acid) in hemp (Cannabis sativa L.) seed. Department of Pharmaceutical Chemistry, Kuopio, POB 1627, FIN‌70211, Kupio, Finland.
Diamante, L.M., Siwei, L., Qianqian, X., & Janette, B. (2013). Effects of apple juice concentrate, black carrot concentrate and pectin levels on selected qualities of apple‌black carrot fruit leather. Foods, 2, 430‌443.
Dogan, M., & Akgul, A. (2005). Fatty acid composition of some walnut (Juglans regia L.) cultivars from east Anatolia. Grasas y Aceites (Sevilla), 4, 328‌331.
Eitenmiller R.R., Lin, Y.W., & Landen, J., (2008). Vitamin Analysis for the Health and Food Science. 2nd ed. New York: CRC press.
Flores‌Sanchez, I.J., & Verpoorte, R. (2008). Secondary metabolism in cannabis. Phytochemistry Reviews, 7 (3), 615‌639.
Fruites and vegetables – Fruite leather – Code of practice. (2012). Iranian National Standard Organization, ISIRI No. 6936. (In Persian).
Golzari, M., Rahemi, M., Hassani, D., Vahdati K., & Mohammadi. N. (2013). Protein content, fat and fatty acids of kernel in some persian walnut (Juglans regia L.) cultivars affected by kind of pollen. Journal of Food Science and Technology. 38(10), 21‌32. (In Persian).
Harandeh, N., & Mansouripour, S. (2021). Effect of Spirulina (Arthrospira) platensis microalgae on physicochemical and sensory properties of kiwi leather. Journal of Health System Research, 16(4), 265‌271. (In Persian).
Ho, L.H., Shafii, N.S., & Shahidan N. (2018). Physicochemical characteristics and sensory evaluation of mixed‌fruit leather. International Journal of Engineering & Technology, 7 (4), 36‌41.
Jethva, KR., Sutar, RF., Kumar, N. & Vyas, D. (2021). Effect of whey protein on sun dried protein enriched Kesar mango leather. Journal of Pharmacognosy and Phytochemistry, 10(2), 824‌830.
Jongrungruangchok, S., Bunrathep, S., & Songsak, T. (2010). Nutrients and minerals content of eleven different samples of Moringa oleifera cultivated in Thailand. Journal of Health Research, 24(3), 123‌127.
Khashaei, M. (2019). A review of the nutritional composition, medicinal properties, and applications of pistachios. 8th International Conference on Green Gold, Tehran. (In Persian).
Klein B., & Perry A, (1982). Ascorbic acid and vitamin A activity in selected vegetables from different geographical areas of the United States. Journal of Food Science, 47, 941‌945.
Labuckas, D.O., Maestri, D.M., Perello, M., Martı´nez, M.L., & Lamarque, A.L. (2008). Phenolics from walnut (Juglans regia L.) kernels: Antioxidant activity and interactions with proteins. Food Chemistry, 107(2), 607‌12.
Lemuel, M., Diamante, X.B., & Janette, B. (2014). Fruit leathers: method of preparation and effect of different conditions on qualities. International Journal of Food Science, 4(2), 1‌10.
Leone, A., Spada, A., Battezzati, A., Schiraldi, A., Aristil, J., & Bertoli, S. (2015). Cultivation, genetic, ethnopharmacology, phytochemistry and pharmacology of Moringa oleifera leaves: An overview. International Journal of Molecular Sciences, 16(6), 12791‌12835.
Lin, X., Zhou, L., Li, T.,  Brennan, C., Fu, X.,  & Liu, R.H. (2017). Phenolic content, antioxidant and antiproliferative activities of six varieties of white sesame seeds (Sesamum indicum L.). RSC Advances, 10(2), 5751‌5759.
 Mamade, M.E.D., Carvalho, L.D.D., Viana, E.D.S., Oliveira, L.A.D., Filho, W.D.S., & Ritzinger, R. (2013). Production of dietetiv umbu‌caja  (Spondiassp.): physical,  physicochemical  and sensorial evaluations. Food and Nutrition Sciences, 4, 461‌468.
Mohammadi, A., & Esmaeilzadeh Kenari, R. (2018) Investigation of antioxidant effect of unsaponifiable matter from Cannabis satival oil on stabilizing of soybean oil. Food Science and Technology. 78(15), 229‌241. (In Persian).
Mohdaly, A.A.A., Smetanska, I., Ramadan, M.F., Sarhan, M. A., & Mahmoud, A. (2011). Antioxidant potential of sesame (Sesamum indicum) cake extract in stabilization of sunflower and soybean oils. Industrial Crops and Products, 34(1), 952 ‌959.
Momchilova, M., Zsivanovits, G., Milkova‌Tomova, L., Buhalora, D., & Dojkora, P. (2016). Sensory and texture characterization of pulm fruit leather. Bulgarian Chemical Communication, 48, 428‌434.
Musa, K. H., Abdullah, A., Jusoh K., &  subramaniam, V. (2011). Antioxidant activity of pink‌flesh guava (Psidium guajava L.): Effect of extraction techniques and solvents. Food Analytical Methods, 4(1), 100‌107.
Rahmani, Z., Djemoui, D., Saidi, M., & Djemoui, A. (2019). Influence of phenolic compounds on antioxidant capacity of leaves extracts of Moringa oleifra from Tamanrasset region. Journal of Applied and Fundamental Sciences, 11, 1112‌22.
Pakand Maragheh, A.R., Peighambardoost, S.H., & Oladghafari, A. (2018). Investigation of chemical properties, bioactive compounds, and antioxidant properties of Moringa oleifera leaf and seed powder. Ninth National Conference on Medicinal Plants and Sustainable Agriculture, March 6 and 7, Hamedan. (In Persian).
Radmehr‌Ghadiri, G., & Kalbasi‌Ashtari, A. (2011). Investigation of chemical and microbial properties of apple leather. Iranian Journal of Food Science and Technology Research, 7 (4), 329‌324. (In Persian).
Rajaei, A., Barzegar, M., & Sahari, M. (2010). Investigation on antioxidative and antimicrobial activities of pistachio (Pistachia vera) green hull extracts. Iranian Food Science and Technology, 8(1), 111‌120. (In Persian).
Senem S., Canan E.T., Bige, I., Gulşah, O.S., & Omer U.Ç. (2014). Impact of drying methods on physicochemical and sensory properties of apricot pestil. Indian Journal of Traditional Knowledge, 13(1), 47‌55.
Shahidi, F. (2005). Bailey’s Industrial Oil and Fat Products (Sixth Edition). John Wiley and Sons Inc.
Sharafati‌chaleshtori, R., Sharafati‌chaleshtori, F., Rafieian‌kopaei, M., & Ashrafi, K. (2011). Ethanolic walnut kernel phenolic compounds and its antimicrobial effect. SSU_Journals, 19(4), 525‌532. (In Persian).
Silva, E.M., Souza, J.N., Rogez, H., Rees, J S., & Larondelle, Y. (2007). Antioxidant activities and polyphenolic contents of fifteen selected plant species from the Amazonian region. Food Chemistry, 101, 1012‌1018.
Singh Gujral, H., & Singh Brar, S. (2003). Effect of hydrocolloids on the dehydration kinetics, color, and texture of mango leather. International Journal of Food Properties, 6(2), 269‌279.
Thiruvengadam. S., Naresh. B., Nivedhaa. G.K., & Ivoromauld, S. (2020). Preparation of fruit leather and fortification with Moringa oleifera. Research Journal of Pharmacy and Technology, 13(4), 1619‌22.
Tontul, I., & Topuz, A. (2017). Production of pomegranate fruit leather (Pestil) using different hydrocolloid mixture: An optimization study by mixture design. Journal of Food Process Engineering, 1‌12.
Torres, C.A., Romero, L.A., & Diaz, R.I. (2015). Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity. LWT‌Food Science and Technology, 62(2), 996‌1003.
Were, B.A., Onkware, A.O., Gudu, S., Welander, M., & Carlsson, A.S. (2006). Seed oil content and fatty acid composition in East African sesame (Sesamum indicum L.) accessions evaluated over 3 years. Field Crops Research, 97, 254‌260.
Yang, R.Y., Chang, L.C., Hsu, J.C., Weng, B.B., Palada, M.C., Chadha, M.L., & Levasseur, V. (2006). Nutritional and functional properties of Moringa leaves–From germplasm, to plant, to food, to health. Moringa leaves: Strategies, standards and markets for a better impact on nutrition in Africa. Moringanews, CDE, CTA, GFU. Paris, 1‌9.
Zakipour‌Molkabadi, E., Hamidi‌Esfahani, Z., & Abbasi, S. (2011). Formulation of leather from kiwi fruit losses. Iranian Food Science & Technology Research Journal, 6(4), 263‌271. (In Persian).
Zamankhani, M., & Abdolahi, M. (2020). The effect of orange peel oil on physicochemical, microbiological and sensory properties of plum fruit roll ups. Research and Innovation in Food Science and Technology, 8(4), 369‌378. (In Persian).
Zhang, Z., Liao, L., Moored, J., Wu, T., & Wang, Z. (2009). Antioxidant phenolic compounds from walnut kernels (Juglans regia L.). Food Chemistry, 113(1), 160‌165.
Iranian Journal of Biosystems Engineering
Volume 54, Issue 1
March 2023
Pages 73-87

Files

History

  • Receive Date: 13 June 2022
  • Revise Date: 07 June 2023
  • Accept Date: 09 October 2023

Share

How to cite

Statistics