Changes in Color and Some Bioactive Properties of Cape Gooseberry Leathers Dried Under Different Conditions During Storage

Authors : Osman Onur Kara, Erdogan Küçüköner

Pages : 20-27

Doi:10.24323/akademik-gida.1697170

View : 259 | Download : 256

Publication Date : 2025-05-11

Article Type : Research Paper

Abstract :Fruit leathers are considered a type of alternative confectionery and are regarded as healthy snack options. In this study, cape gooseberry leathers were prepared using different drying methods, and the changes in their color, browning index, phenolic composition, sugar content, as well as levels of α-carotene and β-carotene, were monitored over a six-month storage period. The production technique for cape gooseberry leathers followed the traditional method used for making pestil, a well-known Turkish fruit leather, utilizing starch, sugar, and lemon. Immediately after production, the browning index of the samples ranged from 1.25 to 1.73 A420/g dry weight (dw). However, a significant increase in browning index values was found in all samples during the final two months of storage, reaching between 2.762 and 3.278 A420/g dw by the end of the six months. It was found that β-carotene levels were significantly higher than α-carotene levels in the samples. Both α-carotene and β-carotene contents decreased significantly during storage, with sun-dried samples experiencing the greatest reduction in β-carotene. Analysis of the phenolic profile revealed the presence of rutin, gallic acid, vanillic acid, p-coumaric acid, ferulic acid, and cinnamic acid in the fruit leathers. Some phenolic compounds decreased in concentration after six months of storage.
Keywords : Pestil, Renk, Biyoaktif özellikler

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