Comparative Study of Commercial Dried Fruits on Labeling Information, Chemical Parameters, Antioxidant Capacity, and Sensory Profile

Abstract

Manufacturers have been deeply involved in increasing the variety of dried fruits available in the market following consumer demand for healthy foods. It is essential to highlight that there is no daily recommended intake of dried fruits. The aim of the present study was to compare the labeling information, chemical parameters, antioxidant capacity, and sensory profile among: (i) different dried fruits (apple, mango, pineapple, tomato, fig, coconut, banana, and red cranberry) and (ii) different commercial brands for each dried fruit (n = 3). Depending on the fruit, labeling information unevenly adhered to the “clean label trend”. Preservatives were present when water activity could favor microbial spoilage or product deterioration. Among commercial brands, significant differences (p-value 10 g/100 g) in dried coconut, apple, and tomato samples.

Keywords

• dehydrated
• nutritional
• quality