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

Abstract

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.

The Influence of the Concentration of Gelling Agents on the Structural-Mechanical Properties of Composite Fruit Jellies from Pears

“…A similar effect associated with a decrease in elastic moduli compared to the control was observed with partially oxidized (4 and 8%) alginate in calcium-saturated hydrogels and agar gel with added chokeberry juice [10]. It was found that the elastic moduli of all experimental samples were many times higher compared to the elastic moduli of plum, apple, strawberry and peach fruit jams enriched with microalgae without added sugar [35].…”

The physicochemical properties of the spirulina‐wheat germ‐enriched high‐protein functional beverage based on pear‐cantaloupe juice

“…The oscillatory tests of tomato juices showed that the stability and the compatibility between the two different soy ingredients and tomato juice were different. Uribe‐Wandurraga et al ( 2021 ) carried out a study about the physicochemical, rheological, and textural properties of a microalgae‐enriched jam and acclaimed that Jams containing microalgae biomass‐extract showed higher G′, G″, G*, and η* values than their corresponding control samples.…”

A review of food safety in low‐moisture foods with current and potential dry‐cleaning methods

“…Similarly, there are products with low moisture content and high water activity. For example, salted butter with 17% moisture content has a w of 0.95–0.98, whereas strawberry jelly with 34.4% moisture content has a water activity of 0.84–0.88 (da Silva et al., 2021; El‐Hajjaji et al., 2020; Schmidt & Fontana Jr., 2007; Uribe‐Wandurraga et al., 2021).…”