Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies

Danalache, Florina; Mata, Paulina; Moldão‐Martins, Margarida; Alves, Vítor D.

doi:10.1016/j.lwt.2014.09.037

Cited by 32 publications

(22 citation statements)

References 42 publications

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“…Danalache et al (2015a) analyzed mango bars solid texture with different concentrations of gellan gum (high and low acyl) and found that low concentrations of gellan (0.75% high acyl and 0.25% low acyl) provided the desired texture, corroborating with the present study. On another study, Danalache et al (2015b) verified the rheological characteristics of mangos, the kinetics of forming gels, and concluded that the high percentage of gellan gum (high acyl) and sucrose tends to compromise the quality of the gel, weakening it.…”

Section: Sensory Acceptance Of Fruit Pastementioning

confidence: 93%

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Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Costa¹,

Sousa²,

Siqueira³

et al. 2019

Food Sci. Technol

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Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PO1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast.

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Section: Sensory Acceptance Of Fruit Pastementioning

confidence: 93%

“…properties that confer such taste (Canuto et al, 2010;Carvalho et al, 2015;Gadelha et al, 2009). This high acidity is responsible for influencing the structure of the gel, thus promoting syneresis (Danalache et al, 2015b).…”

Section: Cata Test Analysismentioning

confidence: 99%

Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Costa¹,

Sousa²,

Siqueira³

et al. 2019

Food Sci. Technol

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show abstract

“…Gellan is a food gum off-white powder that is primarily used as a gelling or thickening agent. It is approved as a food additive and widely used in confectioneries, jams, jellies, fabricated foods, hydrogels, pie fillings, puddings, ice cream and yogurt (Danalache et al, 2014).…”

Section: Gellan Gummentioning

confidence: 99%

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

Gyawali

Ibrahim

2016

Trends in Food Science & Technology

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Background: Greek yogurt is one of the most popular products in the overall yogurt category and has gained immense popularity due to its higher nutritional values compared to traditional yogurt. Greek yogurt is defined as a strained yogurt in which yogurt is concentrated by removing acidic whey from the solid part. This process creates large volumes of acid whey as by-product that cannot be readily utilized nor disposed of easily. Scope and Approach: The dairy industry has been seeking a solution to the problem related to acid whey production. Here, we discuss several factors, especially hydrocolloids that have the potential to limit the quantity of acid whey in Greek yogurt production by playing a major role in the water retention capacity of yogurt products. In addition, the impact of yogurt processing conditions on acid whey production is discussed. Key findings and conclusions: Hydrocolloids, though still largely unexplored, could have potential benefit of helping to minimize acid whey production if used as additives in Greek yogurt. Moreover, through the optimization of yogurt processing conditions, acid whey production could also be reduced.

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“…Gellan and its products can also be applied in the fields of food, medicine and chemical industry [3]. In order to investigate the mechanism of gellan lyase and to produce gellan oligosaccharide, would be one of the more effective ways to expand its application value [4]. Therefore, we chose to use efficient gellan lyase to improve its molecular structure and expand its application range.…”

Section: Introductionmentioning

confidence: 99%

Screening and enzymatic activity of high-efficiency gellan lyase producing bacteria Pseudoalteromonas hodoensis PE1

Luo

et al. 2019

Bioengineered

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2019) Screening and enzymatic activity of high-efficiency gellan lyase producing bacteria Pseudoalteromonashodoensis PE1, Bioengineered, 10:1, 240-249, ABSTRACTGellan is a widely used microbial polysaccharide and one of the more effective ways to expand its application value would be to investigate the mechanism of gellan lyase and to produce gellan oligosaccharide. In this study, efficient gellan degrading bacteria were screened. One of the strains with high efficient gellan degradation capacity was labeled PE1. Through physiological and biochemical analysis of 16S rDNA, the species was identified as Pseudoalteromonas hodoensis. The optimum conditions for enzymatic activity and how it was affected by metal ions were determined, and the results showed that the lyase activities were much higher than those of previously reported (about 20 times). The gellan degradation products were determined by thinlayer chromatography and the oligosaccharides were determined by high-efficiency liquid chromatography to analyze the action site of lyase. This study laid a solid foundation which elucidates the production and application of gellan oligosaccharides. Research highlights• High efficiency gellan lyase producing bacteria • Optimization of reaction conditions for gellan degradation • Oligosaccharides were detected by TLC and HPLC to speculate the lyase action sites. ARTICLE HISTORY

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Novel mango bars using gellan gum as gelling agent: Rheological and microstructural studies

Cited by 32 publications

References 42 publications

Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Fruit pastes with organic honey texturized with gellan gum: bioacessibility of antioxidant activity and sensory analysis fruit pastes with gellan and organic honey

Effects of hydrocolloids and processing conditions on acid whey production with reference to Greek yogurt

Screening and enzymatic activity of high-efficiency gellan lyase producing bacteria Pseudoalteromonas hodoensis PE1

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