Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response

Jrıbı, Sarra; Ouhaibi, May; Boukhris, Hager; Damergi, Chokri; Debbabi, Hajer

doi:10.1007/s11694-020-00747-z

Cited by 10 publications

(14 citation statements)

References 51 publications

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“…This suggested a more stable pectin network structure formation with sugar and fructose syrup because they are more hygroscopic and hold water stronger than the sweeteners mix, suggesting a more sufficient water-binding capacity than sweeteners. Similar findings were observed by other authors [4,30]. CG and G for plum jams, CA and A for apple jams, and CP and P for peach jams, showed higher values of consistency compared to the other jam samples, which could be sensory related to the product coverage in the mouth [30].…”

Section: Textural Propertiessupporting

confidence: 90%

“…For microalgae-enriched jam, the same superscript small letter within type of fruit indicates homogeneous groups established by ANOVA (p < 0.05) comparing each control formulation for both, sugar jams, and no sugar added jams. For sugar jams and no sugar added jams, the same superscript capital letter within type of fruit indicates homogeneous groups established by ANOVA (p < 0.05) comparing control jam samples and microalgae-enriched jam samples microbiologically stable (pH lower than 4.0) because of adding citric acid, potassium sorbate and pasteurisation as the final stage of the jam production process [4,18,24].…”

Section: Physicochemical Propertiesmentioning

confidence: 99%

“…In jam manufacturing, sugar and fructose syrup act as a dehydrating agent for the pectin molecules, permitting closer contact between the chain molecules [4]. Moreover, variation in ingredients or their concentration levels usually leads to changes in gel structure in jam often perceived by consumers through texture [5].…”

Section: Textural Propertiesmentioning

confidence: 99%

“…Jam is defined as an intermediate moisture food obtained when boiling fruit pulp with sugar, pectin, acid, and other ingredients such as preservatives, colouring agents, and flavouring; and their composition is controlled by law worldwide [1]. Plum, strawberry, apple, and peach are fruit pulp commonly used in the jam production industry, highly popular in Europe, not only because of their high content in vitamins and minerals but also because of their organoleptic characteristics such as taste and aroma [2][3][4]. During the manufacturing process, all the mixed ingredients show gelation behaviours to obtain a reasonably thick consistency, because of the commercially desired rheological and textural characteristics [5].…”

Section: Introductionmentioning

confidence: 99%

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

Uribe-Wandurraga

Bravo-Villar

Igual

et al. 2021

Eur Food Res Technol

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Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ingredients enhancing nutritional properties. In this study, four types of fruits jams (plum, strawberry, apple, and peach), with or without sugar, were prepared using two microalgae biomass, Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract as ingredients at different mix levels of concentrations, 0.10%–0.10%–0.05% respectively, for plum; 0.04%–0.00%–0.01 respectively, for strawberry; 0.06%–0.04%–0.00% respectively, for apple and 0.00%–0.01%–0.04% respectively, for peach. Physicochemical, rheological, and textural parameters were evaluated. Substitution of sugar/fructose syrup in the jam’s preparation caused changes in pH values, solid soluble content, and rheological and textural properties compared to sugar jams. Using sugar or sweeteners as isomalt, stevia and sucralose and microalgae biomass or extract showed significant changes in colour coordinates, however, these differences were not perceptible by the human eye. Jams containing microalgae biomass-extract showed higher G', G'', G*, and η* values than their corresponding control samples. All the jams presented weak-gel characteristics, distinguishing fruit jams. However, the results of weak-gel model analysis suggest that the influence of the different ingredients in the food system depends not only on their concentration but also on the interactions in the gel structure. Strawberry and apple jams showed no significant differences between microalgae biomass-extract samples and control samples, for both sugar and no sugar added jams being the best-obtained samples.

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Section: Textural Propertiessupporting

confidence: 90%

Section: Physicochemical Propertiesmentioning

confidence: 99%

Section: Textural Propertiesmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

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

Uribe-Wandurraga

Bravo-Villar

Igual

et al. 2021

Eur Food Res Technol

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show abstract

“…There have been many studies evaluating the effects of both natural and artificial sweeteners on the sensory aspects of jams, jellies, and marmalades (Tables 5 and 6). However, only two of these (Table 5) have studied the effects of natural sweeteners compared to artificial sweeteners (Jribi et al., 2021).…”

Section: Resultsmentioning

confidence: 99%

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

Souza

Santos

Carneiro

et al. 2022

Food Processing Preservation

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With the growing interest of the general population in a healthier diet, it is possible to notice an increase in the demand for sweet fruit preserves with the partial or total substitution of sugar by different sweeteners. This systematic review identified 28 studies to answer the following question: “What are the effects of different sugar substitute sweeteners on the sensory aspects of jams, jellies, and marmalades?”. Results show that the blends of different sweeteners, either artificial and/or natural are probably the best strategy to sweeten these products when it comes to their sensory aspects. In addition, a greater demand for natural products is one of the reasons to combine bulk and high‐intensity natural sweeteners, especially xylitol and stevia. This is a promising alternative that deserves to be further studied and explored for the development of low‐sugar or sugar‐free natural products, which besides being sensory‐friendly, are possibly lower in calories and costs. Novelty impact statement The mixtures of natural bulk and high‐intensity sweeteners are a promising industrial alternative to preserve the sensory aspects of jams, jellies, or marmalades. Xylitol and stevia are considered good substitutes for sucrose. Depending on the type of sweetener or blend, sucrose content may be substituted by up to 50% without compromising the sensory acceptance.

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A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

Andreone,

Kozono,

Schenk

et al. 2023

J Sci Food Agric

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BACKGROUNDConsumers are seeking healthier alternatives to traditional confectioneries. They value the use of sugar replacers, more natural ingredients and/or environmentally friendly preservation technologies. UV‐C light is considered an emerging alternative to thermal pasteurization that leaves no residue and requires minimal energy. The present study aimed to investigate the effect of novel sweetener combinations and juice UV‐C assisted by mild heat treatment (UV‐C/H) on the physicochemical, microbiological, morphological, rheological and sensory properties of orange juice pectin‐based confectioneries stored at 5 ± 1 °C for 35 days.RESULTSFor orange juice processing, UV‐C/H (pilot‐scale Dean‐flow reactor; 892 mJ cm−2; 50 ± 1 °C) and thermal (T‐coil, 80 °C; 6 min) treatments were used. Low‐calorie confectionery gels were elaborated using the treated juices, low‐methoxyl pectin and various sweetener combinations. UV‐C/H and T‐coil effectively inactivated juice native microbiota. The proposed formulations, derived from a previous Box–Behnken optimization study, included partial (F1: 3%‐sucrose‐S + 0.019%‐rebaudioside‐A‐RA) or complete sucrose replacement (F2: 5.5%‐erythritol‐E + 0.019%‐RA), and one control (C:10%‐S). In general, the microbiota of the gels prepared with the UV‐C/H or T‐coil treated juices did not recover during storage. The physicochemical and mechanical parameters of the formulations were significantly influenced by the choice of sweetener and the duration of storage. The gel surface got smoother and had fewer holes when the sucrose level dropped, according to a scanning electron microscopy study. The UV‐C/H‐treated samples did not differ in acceptability, whereas the measured sensory attributes approached ideal levels. F1 and F2 showed distinctive temporal‐dominance‐of‐sensations profiles, mainly dominated by sweetness and orange taste, respectively. However, consumers perceived sourness and astringency in C during consumption.CONCLUSIONThe present study provides significant evidence in support of the development of confectionery gels F1 and F2 made from fruit juice treated by UV‐C light assisted by mild heat and combinations of sucrose‐alternative sweeteners. In terms of the properties investigated, these confectionery gels were comparable to, or even outperformed the full‐sucrose option. © 2023 Society of Chemical Industry.

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Formulations of low-sugar strawberry jams: quality characterization and acute post-pandrial glycaemic response

Cited by 10 publications

References 51 publications

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

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

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

A multidimensional evaluation of the effects of sweetener selection and UV‐C treatment on orange juice and pectin‐based confectionery gels

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