Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages. M. Teleszko, P. Nowicka, A. Wojdyło

Abstract

This manuscript presents results of the qualitative characteristics of strawberry cloudy juice and beverages with the addition of 0.2% and 0.3% of carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), and xanthan gum (XG). Fresh products were evaluated with reference to their sensory quality (5-point scale). Changes in L*a*b* parameters and in the stability of anthocyanins (ultra-performance liquid chromatography-mass spectrometry) were monitored in the storage experiment (6 months, 4ºC). Most of the hydrocolloids have contributed to the improvement of the taste and the consistency of strawberry products. In overall taste evaluation, the highest scores were given to the samples with CMC, whereas in the consistency evaluation, to the samples with CMC, GG, and LBG addition at a dose of 0.2%. The study of color parameters of the products has indicated signifi cant changes in their chromatic space during storage. After 6 months, beverages with CMC, GG, and LBG were darker in comparison to the control sample. The contribution of red color in beverages was higher, and of yellow color was lower than in the strawberry juice. Strawberry juice was characterized by a high degree of anthocyanins degradation (Dd=84%), especially of pelargonidin-3-glucoside and cyanidin-3-malonylglucoside. The use of hydrocolloids has contributed to the partial reduction of this phenomenon. In conclusion, the most benefi cial protective effect on anthocyanins (Dd= 65%) and the impact on the sensory characteristics in strawberry beverages was provided by LBG application.

Designing of texture modified fruit juices using food hydrocolloids: Storage influence on viscosity

“…The study revealed that the L and a values of the examined samples decreased as the concentration of the hydrocolloid increased, resulting in a darker and greener color profile during storage. Teleszko, Nowicka and Wojdyło conducted an experiment involving the addition of 0.2 % and 0.3 % CMC, GG and, XG to strawberry juices, which were subsequently stored the products in 4 °C for 6 months [ 36 ]. The outcome of this storage revealed an increase in both L and b values across all samples, while a values experienced a significant decrease.…”

The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration

“…Increasing the dose of CMC caused a significant reduction in lightness, redness, and yellowness but κ-carrageenan had no similar effect. It is also possible at a given concentration; CMC gives the effect of increasing turbidity (Teleszko et al, 2019). Meanwhile, κ-carrageenan may not give a turbidity effect because it forms transparent gelation in the final process and product.…”

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

“…The kinetic studies confirmed that the degradation rate of anthocyanin was decreased in the presence of SF-AG and CSG, and this is while CSG had better performance in stabilizing the anthocyanin in all temperatures. Recently, anthocyanin was successfully stabilized using gellan gum, Arabic gum, and Xanthan gum anthocyanins (Cai et al, 2019;Teleszko et al, 2019;Xue et al, 2019). For instance, using high acyl and low acyl gellan gum, the halflife of anthocyanin at 90 • C was increased from 135 min to 274 min and 212 min, respectively (Xu et al, 2019).…”

“…The heat resistance of anthocyanin has been improved using chitosan, metal cations, and pectin because of molecular interactions of polysaccharides and anthocyanin (Santos et al, 2019). Additionally, sodium alginate, xanthan gum, and guar gum were successfully used to stabilize anthocyanins (Cai et al, 2019;Teleszko et al, 2019;Xue et al, 2019;Zhang et al, 2020). Xue-Jiang investigated the effect of gellan gum on the thermal stability of anthocyanins from purple potato and discovered that the high-acyl gellan gum had stronger binding interaction with anthocyanin according to molecular dynamics simulation, which is because of its higher functionality (Xu et al, 2019).…”