Effect of sweeteners and storage on compositional and sensory properties of blackberry jams

Abstract

Sweeteners of natural sources, such as sugar alcohols, are in the centre of growing interest. Their impact on the phytochemicals, antioxidant and sensory properties of blackberry jams were investigated during a 9-months storage period. Measurements on jams prepared with different sugars and sugar alcohols (sucrose, fructose, xylitol and erythritol) were performed at the date of preparation and in the 1st, 3rd, 6th, 9th month. Total polyphenol content, individual polyphenols, antioxidant properties, anthocyanin content and CIE L*a*b* colour were determined. Sensory profiles were determined by a trained panel. Sensory attributes were compared by the results of the electronic tongue and nose. Sweeteners had a significant impact on physicochemical properties and sensory attributes. Storage time also affected the sensory and compositional properties of jams. Changes in antioxidant properties did not follow a clear trend during the storage period, and antioxidant capacity was not affected significantly by the sweetening agent, but showed a significant decline from the 6th month. A positive effect of xylitol was observed in terms of a low degradation rate of anthocyanins, while their decomposition was the fastest in the fructose-containing preparation. Jams sweetened with erythritol reached significantly lower values for some sensory attributes (blackberry flavour and general taste intensity), however, they showed more intense red colour. Multiple factor analysis enabled the identification of the effect of sweetener and storage time on the pattern of the sensory data matrix. Classification according to individual sweeteners was performed successfully by the electronic tongue, but not by electronic nose.

Improving the color and stability of strawberry jam by strengthening with watermelon rind

“…The former changes were dependent on the content of TP nad VC besides their depletion. Processing and storage significantly reduced all colorimetric parameters, which are compatible with Benedek et al (2020) [9] on blackberry jams.…”

“…Several factors affect these reactions like pH, TP, sugars, sugar degradation, oxygen, VC, and time. Many reports identify the same deficiency in anthocyanins through treating and store, with the corresponding reasons (Benedek et al, 2020) [9] .…”

The effect of different sugar substitute sweeteners on sensory aspects of sweet fruit preserves: A systematic review

“…According to the results, it seems that among the bulk agents xylitol, in particular, has an undeniably high potential for use, since the sensory aspects of the products sweetened with this agent, in blends or not, are always better accepted or perceived by consumers (Benedek et al., 2020; Farias et al., 2019; Naknaen & Itthisoponkul, 2015; Viana et al., 2015).…”

Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

“…High-intensity sweeteners as polyols and especially, natural sweeteners as stevia are becoming more popular for not providing calories but giving sweet flavour to food formulations adding to the pleasure of eating [8,9]. They are used on a large scale by the food industry due to their good technological properties as thickeners or humectants; they are resistant to heat and are not involved in Maillard reactions [10]. Furthermore, microalgae are a source of several valuable compounds with health benefits such as proteins, carbohydrates, polyunsaturated fatty acids, essential minerals, and vitamins [11], which can increase the nutritional value of food products upon incorporation.…”