Rheological, microstructural and biochemical characterisation of fruit pomace jams

Kapoor, Aakriti; Kapoor, Swati; Aggarwal, Poonam

doi:10.1007/s11694-023-01947-z

Cited by 3 publications

(1 citation statement)

References 30 publications

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“…In every system, a higher G 0 value than G 00 was observed, indicating an elastic and gel-like behavior before the crossover point (G 0 > G 00 ) and a liquid-like behavior after the crossover point (G 0 < G 00 ). Similarly, Kapoor et al 34 reported a gel-like behavior in fruit pomace jams with varying proportions of pectin (1.3-1.8%). Every sample exhibited constant G 0 , whereas G 00 increased with angular frequency.…”

Section: Dynamic Oscillatory Shear Behaviormentioning

confidence: 84%

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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Section: Dynamic Oscillatory Shear Behaviormentioning

confidence: 84%

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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Apple pomace, a bioresource of functional and nutritional components with potential of utilization in different food formulations: A review

Kauser,

Murtaza,

Hussain

et al. 2024

Food Chemistry Advances

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Turning Apple Pomace into Value: Sustainable Recycling in Food Production—A Narrative Review

Zaky,

Witrowa-Rajchert,

Nowacka

2024

Sustainability

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Apple pomace is a significant by-product generated during the making of apple juice. It is frequently discarded as waste, harming the environment and making it risky for people’s health. The primary goals of this narrative review are to discuss the composition, functional bioactives, extraction techniques, and current food applications of apple pomace. Given the immediate positive economic effects, higher yields from novel extraction techniques were determined to be paramount. In addition to bioactive substances, apple pomace has a high dietary fiber content that could be utilized in newly created formulations. Additionally, this pomace can be added to food products to increase their nutritional content and marketability. For example, adding apple pomace to bread, confectionery, dairy, and meat products has increased their nutritional value and phytochemical and health-promoting qualities. Furthermore, the limitations associated with using this by-product in those products are addressed in this investigation. It is expected that the data presented in this work will serve as a helpful reference for food industry professionals in proposing an economical and sustainable extraction method that will convert apple waste into a functional product with added value. Along with validating potential bioactivity, additional research is required to determine the stability of bioactive substances and the mechanisms that regulate them.

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Rheological, microstructural and biochemical characterisation of fruit pomace jams

Cited by 3 publications

References 30 publications

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

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

Apple pomace, a bioresource of functional and nutritional components with potential of utilization in different food formulations: A review

Turning Apple Pomace into Value: Sustainable Recycling in Food Production—A Narrative Review

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