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.

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

G. Giacalone;T. Mendes Da Silva;C. Peano;N Giuggioli
2019

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.
ITALIAN JOURNAL OF FOOD SCIENCE
31
470
486
https://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/1376
Actinidia arguta, formulations, leather, shelf life, storage
G. Giacalone, T. Mendes Da Silva , C. Peano, N Giuggioli
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/2318/1703912
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