Jundishapur Journal of Health Sciences

Published by: Kowsar

The Assessment of Physical and Microbial Properties of Traditional Fruit Leathers in Tehran

Payam Safaei 1 , * , Zahra Sadeghi 2 and Gholamreza Jahed Khaniki 2
Authors Information
1 Student’s Scientific Research Center, Tehran University of Medical Sciences, Tehran, Iran
2 Department of Environmental Health, Faculty of Health, Tehran University of Medical Sciences, Tehran, Iran
Article information
  • Jundishapur Journal of Health Sciences: January 31, 2019, 11 (1); e85814
  • Published Online: January 2, 2019
  • Article Type: Research Article
  • Received: October 27, 2018
  • Revised: December 2, 2018
  • Accepted: December 15, 2018
  • DOI: 10.5812/jjhs.85814

To Cite: Safaei P, Sadeghi Z, Jahed Khaniki G. The Assessment of Physical and Microbial Properties of Traditional Fruit Leathers in Tehran, Jundishapur J Health Sci. 2019 ; 11(1):e85814. doi: 10.5812/jjhs.85814.

Copyright © 2019, Jundishapur Journal of Health Sciences. This is an open-access article distributed under the terms of the Creative Commons Attribution-NonCommercial 4.0 International License (http://creativecommons.org/licenses/by-nc/4.0/) which permits copy and redistribute the material just in noncommercial usages, provided the original work is properly cited.
1. Background
2. Objectives
3. Methods
4. Results
5. Discussion
  • 1. Joshipura KJ, Hu FB, Manson JE, Stampfer MJ, Rimm EB, Speizer FE, et al. The effect of fruit and vegetable intake on risk for coronary heart disease. Ann Intern Med. 2001;134(12):1106-14. [PubMed: 11412050].
  • 2. Diamante LM, Bai X, Busch J. Fruit leathers: Method of preparation and effect of different conditions on qualities. Int J Food Sci. 2014;2014:139890. doi: 10.1155/2014/139890. [PubMed: 26904618]. [PubMed Central: PMC4745556].
  • 3. Fransiska D, Nurbaity Kartika Apriani S, Murdinah M, Melanie S. Carrageenan as binder in the fruit leather production. KnE Life Sci. 2015;2(1):63. doi: 10.18502/kls.v1i0.87.
  • 4. Huang X, Hsieh FH. Physical properties, sensory attributes, and consumer preference of pear fruit leather. J Food Sci. 2006;70(3):E177-86. doi: 10.1111/j.1365-2621.2005.tb07133.x.
  • 5. Torres CA, Romero LA, Diaz RI. Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity. LWT - Food Sci Technol. 2015;62(2):996-1003. doi: 10.1016/j.lwt.2015.01.056.
  • 6. Tontul I, Topuz A. Effects of different drying methods on the physicochemical properties of pomegranate leather (pestil). Lwt. 2017;80:294-303. doi: 10.1016/j.lwt.2017.02.035.
  • 7. Nurlaely E. Pemanfaatan buah jambu mete untuk pembuatan leather. Kajian dari proporsi buah pencampur. Skripsi jurusan teknologi hasil pertanian. [dissertation]. Brawijaya Malang University; 2002. Indonesian.
  • 8. Azeredo HMC, Brito ES, Moreira GEG, Farias VL, Bruno LM. Effect of drying and storage time on the physico-chemical properties of mango leathers. Int J Food Sci Technol. 2006;41(6):635-8. doi: 10.1111/j.1365-2621.2005.01120.x.
  • 9. Vijayanand P, Yadav AR, Balasubramanyam N, Narasimham P. Storage stability of guava fruit bar prepared using a new process. LWT - Sci Technol. 2000;33(2):132-7. doi: 10.1006/fstl.1999.0627.
  • 10. Quintero Ruiz NA, Demarchi SM, Massolo JF, Rodoni LM, Giner SA. Evaluation of quality during storage of apple leather. LWT - Sci Technol. 2012;47(2):485-92. doi: 10.1016/j.lwt.2012.02.012.
  • 11. Leiva Diaz E, Giannuzzi L, Giner SA. Apple pectic gel produced by dehydration. Food Bioprocess Technol. 2007;2(2):194-207. doi: 10.1007/s11947-007-0035-9.
  • 12. Hoelzer K, Moreno Switt AI, Wiedmann M, Boor KJ. Emerging needs and opportunities in foodborne disease detection and prevention: From tools to people. Food Microbiol. 2018;75:65-71. doi: 10.1016/j.fm.2017.07.006. [PubMed: 30056965].
  • 13. Irwandi J, Man Y, Yusof S, Jinap S, Sugisawa H. Effects of type of packaging materials on physicochemical, microbiological and sensory characteristics of durian fruit leather during storage. J Sci Food Agric. 1998;76(3):427-34. doi: 10.1002/(sici)1097-0010(199803)76:3<427::aid-jsfa967>3.0.co;2-3.
  • 14. AOAC. Official methods of analysis. 16th ed. Gaithersburg, USA: AOAC International; 1998.
  • 15. Cunniff P. Official methods of AOAC Intl. 16th ed. Gaithersburg: AOAC Intl; 1995.
  • 16. Phimpharian C, Jangchud A, Jangchud K, Therdthai N, Prinyawiwatkul W, No HK. Physicochemical characteristics and sensory optimisation of pineapple leather snack as affected by glucose syrup and pectin concentrations. Int J Food Sci Technol. 2011;46(5):972-81. doi: 10.1111/j.1365-2621.2011.02579.x.
  • 17. Downes FP, Ito H. Compendium of methods for the microbiological examination of foods. 4th ed. Washington: American Public Health Association; 2001.
  • 18. Greensmith M. Practical dehydration. Segunda ed. Cambridge, UK: Woodhead Publising Limited; 1998.
  • 19. Suna S, Tamer CE, Inceday B, Sinir GO, Copur OU. Impact of drying methods on physicochemical and sensory properties of apricot pestil. India J Tradition Knowl. 2014;13(1):47-55.
  • 20. Alzamora S. Fundamentos del método de conservación por factores combinados. Aplicación de factores combinados en la conservación de alimentos red iberoamericana de ingenieria de alimentos para el desarrollo de la industria regional (RIBIADIR). [dissertation]. Polytechnic University of Valencia, Spain; 1994. Spanish.
  • 21. Radmard Ghadiri GH, Kalbasi Ashtari A. [Chemical and microbial properties of apple leather]. Iran Food Sci Technol Res J. 2012;7(4):324-9. Persian. doi: 10.22067/ifstrj.v7i4.11713.
  • 22. Newell DG, Koopmans M, Verhoef L, Duizer E, Aidara-Kane A, Sprong H, et al. Food-borne diseases - The challenges of 20 years ago still persist while new ones continue to emerge. Int J Food Microbiol. 2010;139 Suppl 1:S3-15. doi: 10.1016/j.ijfoodmicro.2010.01.021. [PubMed: 20153070].

Featured Image:

Creative Commons License Except where otherwise noted, this work is licensed under Creative Commons Attribution Non Commercial 4.0 International License .

Search Relations:



Create Citiation Alert
via Google Reader

Readers' Comments