DEVELOPMENT OF FRUIT LEATHER FROM ACTINIDIA ARGUTA BY-PRODUCT: QUALITY ASSESSMENT AND SHELF LIFE STUDIES

Main Article Content

G. GIACALONE
T.M. DA SILVA
C. PEANO
N.R. GIUGGIOLI

Keywords

Actinidia arguta, formulations, leather, shelf life, storage

Abstract

Strategies are needed to reduce the substantial fruit losses of Actinidia arguta (speciality fruits) caused by the high perishability of the edible skin. Fruit leathers are considered a valuable opportunity to meet the requirements of today’s consumers searching for healthy and time-saving products. This work aimed to (a) develop a novel baby kiwifruit leather product (four formulations) and (b) evaluate the best formulation under different shelf life conditions. Storage at 25°C and polyethylene samples presented the best colour and received acceptable scores for sensory evaluation at the end of the shelf life.

Abstract 278 | pdf Downloads 282

References

Al-Hinai K.Z., Guizani N., Singh V., Rahman M. S. and Al-Subhi L. 2013. Instrumental texture profile analysis of date-tamarind fruit leather with different types of hydrocolloids. Food Science and Technology Research 19(4):531.

AOAC. 2005. Official Methods of Analysis of AOAC International (18th ed.). AOAC International, Gaithersburg, Maryland, USA.

Arana, I. 2012. Physical properties of food: novel measurements techniques and applications. Ed. CRC Press. 420 pp.

Benlloch-Tinoco M., Kaulmann, A., Corte-Real J., Rodrigo, D., Martínez-Navarrete N., & Bohn, T. 2015. Chlorophylls and carotenoids of kiwifruit puree are affected similarly or less by microwave than by conventional heat processing and storage. Food Chemistry 187:254-62.

Benzie I. F. F. and Strain J. J. 1996. The ferric reducing ability of plasma (FRAP) as a measure of “antioxidant power”: The FRAP assay. Analytical Biochemistry 239:70.

Cano M.P. and Marín M.A.1992. Pigment composition and colour of frozen and canned kiwi fruit slices. Journal of Agricultural Food Chemistry (40):2141.

Chavan U.D. and Shaik J.B. 2015. Standardization and preparation of guava leather. International Journal of Advanced Research in Biological Sciences2(11):102.

Concha-Meyer A. A., D'ignoti V., Saez B. Diaz RI. and Torres C.A. 2016. Effect of storage on the physical-chemical and antioxidant properties of strawberry and kiwi leathers. Journal of Food Science 81(3):569.

Diamante L.M., Bai X. and Busch J. 2014. Fruit leathers: method of preparation and effect of different conditions on qualities. International Journal of Food Science 2014:1.

Dirim N., Ergum K. and Caliskan G. 2015. Freeze drying of kiwi (Actinidia deliciosa) puree and the powder properties. Journal of Food Science (27):385.

Federici F., Fava F., Kalogerakis K, Mantzavinos D. 2009. Valorisation of agro-industrial y-products, effluents and wastes: concept, opportunities and the case of olive oil sector.Journal of Chemical Technology and Biotechnology 84:895.

Fu, X., Xing, S., Xiong, H., Min, H., Zhu, X., He, J., Feng, J., Mu, H., 2018. Effects of packaging materials on storage quality of peanut kernels 1-10.

Girgenti V., Massaglia S., Mosso A., Peano C. and Brun F. 2016. Exploring perceptions of raspberries and blueberries by Italian consumers. Sustainability 8:1027.

Karadag A., Ozcelik B. and Saner S. 2009. Review of methods to determine antioxidant capacities. Food Analytical Methods 2(1):41.

Kaya A., Aydin O. and Kolayli S. 2010. Effect of different drying conditions on the vitamin C (ascorbic acid) content of Hayward kiwifruits (Actinidia deliciosaPlanch). Food and Bioproducts Processing (88):165.

Kuchi V. S., Gupta R., and Tamang S. 2014. Standardization of recipe for preparation of guava jelly bar. Journal of Crop and Weed 10(2):77-81.

Landl A., Abadias M., Sárraga C., Viñas I. and Picouet P.A. 2010. Effect of high pressure processing on the quality of acidified Granny Smith apple purée product. Innovative Food Science and Emerging Technologies 11(4):557.

Laufenberg G., Kunz B. and Nystroem M. 2003. Transformation of vegetable waste into value added products: (A) the upgrading concept (B) practical implementations. Bioresource Technology87:167.

Leontowicz H., Leontowicz M., Latocha P., Jesion I., Park Y., Katrich E., Barash D., Nemirovski A. and Gorinstein S. 2016. Bioactivity and nutritional properties of hardy kiwi fruit Actinidia arguta in comparison with Actinidia deliciosa‘Hayward’ and Actinidia eriantha‘Bidan’. Food Chemistry (196):281.

Lespinard A.R., Bambicha R.R. and Mascheroni R.H. 2012. Quality parameters assessment in kiwi jam during pasteurization. Modelling and optimization of the thermal process. Food and Bioproducts Processing90(4):799.

Lutz M., Hernández J. and Henríquez C. 2015. Phenolic content and antioxidant capacity in fresh and dry fruits and vegetables grown in Chile. CyTA-Journal of Food (6337):37.

Ma E., Cervera Q. and Sánchez G.M.M. 1993. Integrated utilization of orange peel. Bioresource Technology 44:61.

Maskan M. 2001. Drying, shrinkage and rehydration characteristics of kiwifruits during hot air and microwave drying. Journal of Food Engineering 48(2):177.

McNeilage M.A., Beatson R.A. and Macrae E.A. 2001. Patent US 2001/0042258 P1, United States Plant Patent, pp. 1-3.

Mcneilage M.A., Beatson R.A. and Macrae E. A. 2004. Patent N° US PP14, 625 P3 United States Plant Patent, pp. 1-6.

Murphy A., Meehan H.F., O’Reilly S. and Bogue J. 2002. A ten-year Delphi forecast of the Irish speciality food market. The International Food and Agribusiness Management Review, 14:67.

Nishinari K., Fang Y. 2018. Perception and measurement of food texture: solid foods. Journal of Texture Studies 49:160.

Orego C., Salgado N. and Botero C. 2014. Developments and trends in fruit bar production and characterization. Critical Reviews in Food Science and Nutrition, 54(1):84.

Park Y.S., Ham K.S., Park Y.K., Leontowicz H., Leontowicz M., Namie?nik J., Katrich E. and Gorinsteine S. 2016. The effects of treatment on quality parameters of smoothie-type ‘Hayward’ kiwi fruit beverages. Food Control 70:221.

Pathak P.D., Mandavgane S.A. and Kulkarni B.D. 2017. Fruit peel waste: characterization and its potential uses. Current Science 113:444.

Patel K. N., Modi R.B., Patel H.G. and Aparnathi K.D. 2013. Browning, its chemistry and implications in dairy products: a review. Indo-American Journal of Agricultural and Veterinary Sciences,1.

Patras A., Brunton N.P., Da Pieve S. and Butler F. 2009. Impact of high pressure processing on total antioxidant activity, phenolic, ascorbic acid, anthocyanin content and colour of strawberry and blackberry purées. Innovative Food Science and Emerging Technologies10(3):308.

Perez-Gago M.B., Serra M., Alonso M., Mateos M. and del Río M.A. 2005. Effect of whey protein-and hydroxypropyl methylcellulose-based edible composite coatings on color change of fresh-cut apples. Postharvest Biology and Technology 36(1):77.

Porat R., Lichter A., Terry Leon A., Harker R. and Buzby J. 2018. Postharvest losses of fruit and vegetables during retail and in consumers’ homes: Quantifications, causes, and means of prevention. Postharvest Biology and Technology 139:135.

Quintero Ruiz N.A., Demarchi M.D., Facundo Massolo J., Rodoni L.M. Giner S.A. 2012. Evaluation of quality during storage of apple leather. Food Science and Technology, (47):495.

Reddy D.K., Samala P., and Singh J.K. 2015. Formulation and evaluation of preserved products using an under-exploited fruit [Kiwi Fruit (Actinidia Deliciosa)]. International Journal of Basic and Applied Biology, 2:205.

Sharma S.K., Chaudhary S.P., Rao V.K., Yadav V.K. and Bisht T.S. 2013. Standardization of technology for preparation and storage of wild apricot fruit bar. Journal of Food Science and Technology, 50(4):784.

Simal S., Femenia A., Garau M.C. and Rosselló C. 2005. Use of exponential, page’s and diffusional models to simulate the drying kinetics of kiwi fruit. Journal of Food Engineering, 66(3):323.

Singleton V.L. and Rossi J.A. 1965. Colorimetry of total phenolics with phosphomolybdic-phosphotungstic acid reagents. American Journal of Enology and Viticulture16(3):144.

Sacchetti G., Cocci E., Pinnavaia G., Mastrocola D. and Dalla-Rosa M. 2008. Influence of processing and storage on the antioxidant activity of apple derivatives. International Journal of Food Science & Technology (43):797.

Suna S., Tamer C.E., Incedayi B., Sinir G.Ö. Çopur Ö.U. 2014. Impact of drying methods on physicochemical and sensory properties of apricot pestil. Indian Journal of Traditional Knowledge 13(1):47.

Torres, C.A., Romero L.A. and Diaz R.I. 2013. Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity. LWT -Food Science and Technology 62(2):996-1003.

Valenzuela C. and Aguilera J. M. 2015. Effects of different factors on stickiness of apple leathers. Journal of Food Engineering 149:51.

Vatthanakul, S., Jangchud, A., Jangchud, K., Therdthai, N. and Wilkinson, B. 2010. Gold kiwifruit leather product development using Quality function deployment approach. Food Quality and Preference 21(3):339-345.

Zou L., Wang Z., Fan Z., Tian S. and Liu J. 2012. Evaluation of antioxidant and antiproliferative properties of three Actinidia (Actinidia kolomikta, Actinidia arguta, Actinidia chinensis) extracts in vitro. International Journal of Molecular Science (13):5506.