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

- Apple and quince leathers with enhanced antioxidants were characterized.
- All leathers were stable microbiologically for six months.
- Higher antioxidant activity was found in maqui-added apple leathers.
- Antioxidants were affected by processing but were stable through storage.

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