|
| Method | Fruit | Advantages | Disadvantages |
|
| Gujral and Brar [5] | Apple | Simple since it only used the fruit puree | No other ingredients to improve the qualities and preservatives to protect the color |
| Leiva Díaz et al. [13] | Apple | Addition of other ingredients to improve pectin-sugar-acid gelation | No preservatives to protect the color |
| Quintero Ruiz et al. [10] | Apple | Addition of other ingredients to protect the color and improve the qualities | None |
| Demarchi et al. [9] | Apple | Addition of other ingredients to protect the color and improve the qualities | None |
| Valenzuela and Aguilera [14] | Apple | Porous apple leather | No preservatives to protect color |
| Bains et al. [16] | Apple-apricot | Addition of apricot to compliment the apple flavor | No other ingredients to improve the qualities and preservatives to protect the color |
| Diamante et al. [15] | Apple-blackcurrant | Addition of other ingredients to improve physicochemical and sensory qualities | Need to reduce drying time to produce a much better fruit leather |
| Sharma et al. [11] | Apricot (wild) | Utilization of wild apricot | No preservatives to protect the color |
| Che Man et al. [17] | Durian | Utilization of durian | Addition of nontraditional ingredients like palm oil, soy lecithin, and egg yolk |
| Irwandi et al. [12] | Durian | Utilization of durian and addition of preservative for storage stability | Addition of nontraditional ingredients like palm oil, soy lecithin, and egg yolk |
| Vijayanand et al. [19] | Guava | Utilization of guava | None |
| Babalola et al. [20] | Guava | Utilization of guava | No preservatives to protect the color |
| Kumar et al. [21] | Guava | Utilization of guava | None |
| Kumar et al. [22] | Guava-papaya | Addition of papaya to compliment the guava flavor | None |
| Che Man and Sin [23] | Jackfruit | Utilization of the unfertilized floral parts of jackfruit | None |
| Chowdhury et al. [24] | Jackfruit | Simple since it only used the fruit puree | No other ingredients to improve the qualities and preservatives to protect the color |
| Okilya et al. [25] | Jackfruit | Some pretreatments were done on the fruit puree to improve the quality | No other ingredients to improve the qualities and preservatives to protect the color |
| Chen et al. [26] | Kiwifruit | Simple since it only used the fruit puree | No other ingredients to improve the qualities and preservatives to protect the color |
| Vatthanakul et al. [7] | Kiwifruit | Addition of other ingredients to improve the qualities | No preservatives to protect the color |
| Jaturonglumlert and Kiatsiriroat [27] | Longan | Utilization of longan | No other ingredients to improve the qualities and preservatives to protect the color |
| Mir and Nath [28] | Mango | Addition of other ingredients to protect the color and improve the qualities | None |
| Azeredo et al. [29] | Mango | Simple since it only used the fruit puree | No other ingredients to improve the qualities and preservatives to protect the color |
| Gujral and Khanna [30] | Mango | Addition of other ingredients to protect the color and improve the qualities | None |
|
Gujral and Brar [5] | Mango | Addition of other ingredients to protect the color and improve the qualities | None |
| Pushpa et al. [31] | Mango | Nutritionally enriched mango leather | Addition of nontraditional ingredients like corn flour, soy flour, and skim milk powder |
| Chan and Cavaletto [8] | Papaya | Addition of other ingredients to protect the color and improve the qualities | None |
| Babalola et al. [20] | Papaya | Addition of other ingredients to improve the qualities and storage stability | No preservatives to protect the color |
| Huang and Hsieh [3] | Pear | Addition of other ingredients to improve the qualities | No preservatives to protect the color |
| Maskan et al. [4] | Pestil (grape) | Utilization of grape juice | No preservatives to protect the color |
| Phimpharian et al. [32] | Pineapple | Addition of other ingredients to improve the qualities | No preservatives to protect the color |
| Lee and Hsieh [33] | Strawberry | Addition of other ingredients to improve the qualities | No preservatives to protect the color |
|
