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International Journal of Food Science
Volume 2014, Article ID 139890, 12 pages
Review Article

Fruit Leathers: Method of Preparation and Effect of Different Conditions on Qualities

Department of Wine, Food and Molecular Biosciences, Lincoln University, Canterbury, Lincoln 7647, New Zealand

Received 31 January 2014; Accepted 2 April 2014; Published 4 May 2014

Academic Editor: Philip Cox

Copyright © 2014 Lemuel M. Diamante et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.


Fruit leathers are dehydrated fruit products which are eaten as snacks or desserts. They are flexible sheets that have a concentrated fruit flavor and nutritional aspects. Most fruit leathers are prepared by mixing fruit puree and other additives like sugar, pectin, acid, glucose syrup, color, and potassium metabisulphite and then dehydrating them under specific conditions. Various drying systems including combined convective and far-infrared drying, hot air drying, microwave drying, solar drying, and sun drying have been used to make fruit leathers. Most fruit leathers are dried at 30 to 80°C for up to 24 hours until the target final moisture content (12–20%) has been reached. Research about fruit leathers began in the 1970s. This work has reviewed published papers on fruit leathers in order to summarize useful information about fruit leathers on methods of preparation, effects of drying condition, and effects of packaging and storage, which will be useful to many in the food industry and consumers who are health-conscious.