Quality and sensory attributes of apple and quince leathers made without preservatives and with enhanced antioxidant activity

摘要: Abstract Apple and quince leathers were enriched by maqui (Aristotelia chilensis Mol. Stuntz) extract to enhance their antioxidant capacity naturally develop a new functional snack for markets. Fruit puree was dehydrated at 60 °C 20 h subjected accelerated storage. Soluble solids, acidity, pH, water activity (aw), total phenolic (TP), (AOA) (ORAC), color change (browning index, BI) measured in raw materials. An untrained panel used assess consumer acceptability. Leathers had intermediate aw (0.56–0.69), moisture content of 17 kg water/100 kg, 70° Brix. The addition changed the leather's BI. TP AOA higher (p ≤ 0.05) formulations. fortified with showed 40% 45% increased AOA, respectively. Antioxidants decreased up 59% compared fruit puree. slightly remained unchanged during BI 0.1 0.3 units per day apple without maqui, respectively, while did at −0.002 0.008 mg CAE/100 g day. Untrained panelists preferred or leathers.