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September 5, 2025Future Postharvest and FoodOpen Access

Development and Evaluation of Physicochemical, Sensory, and Microbiological Properties of Fruit Leather From Underutilized Tropical Fruits

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Authors

AJAfiya JohnDGDonald GeorgeJSJebin S. Sam

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Overview

This analysis demonstrates enhanced microbiological safety and sensory acceptability in fruit leather, suggesting effective utilization of tropical fruits.

Key Points

  • Fruit leather made from papaya and pineapple showed significantly higher flavor and texture acceptability compared to jackfruit leather.
  • Moisture content measured at 21.86% and total soluble solids at 15.1°Brix indicate a viable product for storage.
  • Microbiological analysis confirmed the absence of harmful microorganisms, ensuring the product's safety for consumers.
  • Incorporating cinnamon and clove effectively extended shelf life beyond two months by inhibiting microbial growth.

Cite This Study

John et al. (2025) studied this question.

synapsesocial.com/papers/68bb3ef02b87ece8dc9576a7https://doi.org/10.1002/fpf2.70025
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