The influence of the structure on the sorption properties and phase transition temperatures of freeze-dried gels

Ciurzyńska, Agnieszka; Jasiorowska, Agata; Ostrowska–Ligęza, Ewa; Lenart, A.

doi:10.1016/j.jfoodeng.2019.02.008

Cited by 10 publications

(7 citation statements)

References 61 publications

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“…There have been several studies on the use of hydrocolloids as carrier agents in the production of freeze-dried snacks, e.g. gellan gum [Cassanelli et al, 2018], pectin, xanthan gum and locust bean gum [Ciurzyńska et al, 2019b], sodium alginate [Ciurzyńska et al, 2020;Kuo et al, 2021], gum arabic and bamboo fibre [Silva--Espinoza et al, 2021] and many others.…”

Section: Introductionmentioning

confidence: 99%

Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks

Karwacka¹,

Gumkowska²,

Rybak³

et al. 2021

Pol. J. Food Nutr. Sci.

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The food industry is committed to supplying nutritious products that are attractive and convenient for consumers. Freeze-dried fruit and vegetable snacks that exemplify such products are difficult to obtain since it is necessary to use a carrier agent (usually a hydrocolloid ingredient) which meets the requirements of a sustainable development conceptual framework. Therefore, research has been undertaken to replace such a carrier agent with food waste fruit pomace. This study compared selected physicochemical properties of freeze-dried vegetable snacks obtained through the addition of sodium alginate and dried apple pomace powder in terms of the viability of replacing hydrocolloid carrier agents in freeze-dried products with fruit pomace. Three vegetable sets containing: yellow bean, carrot and potato were prepared and modified by adding diverse carrier agents. Snacks with the addition of dried apple pomace powder featured higher dry matter content and true and apparent density, but sodium alginate-structured products were harder and more porous. Dried apple pomace powder improved the health-promoting properties of the snacks, such as total phenolic content and antioxidant capacity. The type of additive also affected the internal structure of the products. The results indicate that the application of both dried apple pomace powder and sodium alginate as carrier agents can result in snacks characterised by repeatable quality, but it is unclear whether the total replacement of hydrocolloid is sustainably efficient.

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Section: Introductionmentioning

confidence: 99%

Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks

Karwacka¹,

Gumkowska²,

Rybak³

et al. 2021

Pol. J. Food Nutr. Sci.

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“…In the literature there are few publications about dried fruit or vegetable gels. Strawberry pulp added to the low-methoxyl pectin, the mixture of xanthan gum and locust bean gum or mixture of xanthan gum and guar gum allowed obtaining a porous structure attractive for consumers, what was confirmed by e.g., sensory analysis ( Figure 6) [60,83]. The porous structure of gel matrix was also created by different aeration time (3, 5, 7 and 9 min).…”

Section: Properties Of Dried Gels and The Effect Of Different Ingredimentioning

confidence: 63%

“…During the last years, many investigations were also conducted with dried gels, which are in the interest of different sectors [56][57][58][59][60] or dried foams [61][62][63]. Fruit gels after drying may be innovative snacks.…”

Section: Dried Fruit and Vegetable Gels On The Basic Of Hydrocolloid mentioning

confidence: 99%

“…Such product may meet the acceptance and interest of consumers due to its attractive structure. Addition of fruit pulp provides nutrients, which makes the product a healthy snack [60]. Whereas, dried press cake powder added in the value of 3% to fruit pulp created innovative freeze-dried healthy snacks ( Figure 4).…”

Section: Dried Fruit and Vegetable Gels On The Basic Of Hydrocolloid mentioning

confidence: 99%

“…Conducted investigations have shown that the type of hydrocolloid has an important influence on freeze-dried gels properties while aeration time was in most cases insignificant. It was shown that samples obtained on the basis of low-methoxyl pectin were characterized by the best physical properties, the most attractive structure and were the most crispy and fragile [60,83]. Broccoli waste from the sorting of frozen material was used to produce freeze-dried bars with addition of xanthan gum (0.5%) and locust bean gum (0.5%).…”

Section: Properties Of Dried Gels and The Effect Of Different Ingredimentioning

confidence: 99%

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Eating Habits and Sustainable Food Production in the Development of Innovative “Healthy” Snacks

et al. 2019

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In recent years, science about nutrition and food technology has grown enormously. These advances have provided information about the human body’s need for certain nutrients and the impact of human nutrition on quality of life and health. New technologies enable the production of many new products that meet the expectations of food consumers. To meet the challenges posed by consumers, food producers are developing new food products that are included in the next generation food. Changing nutritional trends force the food industry and technologists to look for innovative products that are not only ready for immediate consumption, but are also unique in terms of nutritional value and contain a minimum number of additives. Existing research trends are intended to develop innovative products, which can be considered a healthy snack that can help in the fight against obesity, especially among children. Such products are freeze-dried fruit or vegetable gels, fruit skins or edible films. The aim of the work is to present a review of the problem of increasing childhood obesity, the place of snacks in the daily diet and the possibility of replacing unhealthy, high-calorie snacks with alternative products with beneficial properties, in which balanced production is used. For example, the use of freeze-drying and the addition of only natural hydrocolloids provides an “clean label” healthy snack that is appreciated by conscious consumers.

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Characterization and analysis of nanomaterials in foods

Dima

Assadpour

Dima

et al. 2020

Handbook of Food Nanotechnology

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The influence of the structure on the sorption properties and phase transition temperatures of freeze-dried gels

Cited by 10 publications

References 61 publications

Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks

Impact of Sodium Alginate and Dried Apple Pomace Powder as a Carrier Agent on the Properties of Freeze-Dried Vegetable Snacks

Eating Habits and Sustainable Food Production in the Development of Innovative “Healthy” Snacks

Characterization and analysis of nanomaterials in foods

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