Texture, microstructure and volatile profile of structured guava using agar and gellan gum

Costa, Juliana Nascimento da; Leal, Amanda Rodrigues; Nascimento, Luís Gustavo Lima; Rodrigues, Delane C.; Muniz, Celli Rodrigues; Figueiredo, Raimundo Wilane de; Mata, Paulina; Noronha, João Paulo; Sousa, Paulo Henrique Machado de

doi:10.1016/j.ijgfs.2020.100207

Cited by 16 publications

(2 citation statements)

References 26 publications

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“…The increase in these values may be due to the homogenous structure of JWE powder that makes the final network more ordered [ 43 ]. In addition, da Costa et al [ 49 ] reported that the fruit pulp makes the agar gels less firm and brittle, which had no correlation with our results, and the JWE powder and agar gum showed a synergistic pattern. These results represent that the JWE powder, citric acid, and agar gum can affect the texture parameters of GCs in different ways and generally make the final product firmer and more elastic.…”

Section: Resultscontrasting

confidence: 84%

Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder

Tarahi

Fakhr-davood

Ghaedrahmati

et al. 2023

Foods

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The customer demand for healthier, fortified, and vegan products has recently received much attention. In this study, the vitamin C content, total phenolic compounds, total flavonoid, and anthocyanin, as well as the antioxidant activity of Jaban watermelon exocarp (JWE) powder were first investigated. Then, the gummy candies (GCs) were prepared with different concentrations of JWE powder (20, 35, and 50%), citric acid (0.75 and 1%), and agar gum (0.5 and 1%), and their physicochemical and sensory properties were evaluated. The results showed that the moisture content and water activity of GCs decreased, while the pH value increased with the increasing concentration of JWE powder. Moreover, the GCs became brighter and more yellowish. The rheological and textural analysis indicated that the viscosity and hardness of GCs improved in higher JWE powder levels (0.457 to 1.550 Pa·s and 1667 to 7232 g, respectively). Furthermore, the highest panelists’ score was given to the GC 5 sample with 35% JWE powder, 0.75% acetic acid, and 0.5% agar gum.

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Section: Resultscontrasting

confidence: 84%

Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder

Tarahi

Fakhr-davood

Ghaedrahmati

et al. 2023

Foods

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“…β-Caryophyllene had previously been reported to be the major sesquiterpene hydrocarbon of the volatile components in guavas, contributing to the guava odor score, and is frequently found in combination with its isomer α-humulene. 65 It was observed that during the initial 3 days of storage, the AX-SAC-, AX-SAS-, and carnauba wax (1−4%)-coated guavas had an increased production of β-caryophyllene in the ranges of 81.7−88.4, 67.6−90.7, and 69.4−93.1 mg/kg, respectively, compared to uncoated guavas (50.3 mg/kg). Furthermore, a notable decrease in the concentration of β-caryophyllene was observed in both the uncoated and coated guavas during the later stage of 6−9 days.…”

Section: ■ Results and Discussionmentioning

confidence: 99%

Impact of Antimicrobial Composite Coatings Based on Arabinoxylan and Cellulose/Starch Stearic Acid Ester on Improving the Post-Harvest Quality of Guava (Psidium guajava)

Kanwar,

Gumber,

Mazumder

2023

ACS Food Sci. Technol.

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Highly perishable guavas are excellent sources of nutrients and are considered climacteric fruit. The impact of arabinoxylan (AX) and cellulose/starch stearic acid ester (SAC and SAS) composite coatings containing 0.1% cinnamon bark oil on the quality and storage life of guavas at 24 °C with 85% RH was investigated. It was observed that antimicrobial composite coatings, i.e., AX-SAC and AX-SAS (1–4%) and carnauba wax (CW 1–4%), remarkably reduced the respiration rate, ethylene production rate, weight loss, color degradation, fruit softening process, ripening index, enzymatic activity (PPO and POD), total phenolics, and flavonoid content compared to the uncoated guavas during storage. It was concluded that antimicrobial AX-SAC and AX-SAS composite coatings reduced microbial spoilage and retained aroma volatiles during storage in comparison with both uncoated and carnauba-wax-coated guavas. These results revealed the potential benefits of antimicrobial AX-SAC and AX-SAS composite coatings for guava shelf life and quality extension.

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Gracilaria as the Major Source of Agar for Food, Health and Biotechnology Applications

Lee

Lim

2022

Sustainable Global Resources of Seaweeds Volume 2

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Texture, microstructure and volatile profile of structured guava using agar and gellan gum

Cited by 16 publications

References 26 publications

Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder

Physicochemical and Sensory Properties of Vegan Gummy Candies Enriched with High-Fiber Jaban Watermelon Exocarp Powder

Impact of Antimicrobial Composite Coatings Based on Arabinoxylan and Cellulose/Starch Stearic Acid Ester on Improving the Post-Harvest Quality of Guava (Psidium guajava)

Gracilaria as the Major Source of Agar for Food, Health and Biotechnology Applications

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