Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes

Authors

  • Giovana de Menezes Rodrigues Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Sao Paulo, Brazil
  • Vitor Augusto dos Santos Garcia Faculty of Agricultural Sciences, São Paulo State University, Botucatu, São Paulo, Brazil https://orcid.org/0000-0002-7011-616X
  • Cristiana Maria Pedroso Yoshida Institute of Environmental, Chemical and Pharmaceutical Sciences, Federal University of Sao Paulo, Diadema, Sao Paulo, Brazil
  • Fernanda Maria Vanin Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Sao Paulo, Brazil
  • Rosemary Aparecida de Carvalho Faculty of Animal Science and Food Engineering, University of São Paulo, Pirassununga, Sao Paulo, Brazil

DOI:

https://doi.org/10.37256/fse.4220232791

Keywords:

puree, snacks, quality attributes, bioactive compounds, sensory, texture, Iramuteq®

Abstract

Fruit-based leathers were obtained from drying fruit purees, offering a high nutritional value and convenience in consumption, storage, and transportation. Challenges in advancing leather studies are being observed due to the various terminologies used to describe similar products. This review aims to systematically analyze the terminologies used in the literature and explore the effects of different ingredients on fruit-based leather development, focusing on bioactive compounds and sensory and texture properties. The Iramuteq® Software was utilized to categorize the most common terminologies. The review also examined the impact of ingredient incorporation, such as sugars and hydrocolloids, on fruit leathers' physical, chemical, and nutritional characteristics and their influence on sensory attributes and color. This comprehensive analysis provides valuable insights for future research in fruit-based leathers.

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Published

2023-08-18

How to Cite

1.
Rodrigues G de M, Garcia VA dos S, Yoshida CMP, Vanin FM, Carvalho RA de. Fruit-Based Leathers: A Comprehensive Review of Terminologies, Composition, and Quality Attributes. Food Science and Engineering [Internet]. 2023 Aug. 18 [cited 2024 Jul. 18];4(2):216-3. Available from: https://ojs.wiserpub.com/index.php/FSE/article/view/2791