Understanding stickiness in sugar‐rich food systems: A review of mechanisms, analyses, and solutions of adhesion

Wang, R.; Hartel, Richard W.

doi:10.1111/1541-4337.12833

Cited by 23 publications

(5 citation statements)

References 246 publications

(300 reference statements)

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“…The microstructure changes during mulberry ripening support the hypothesis that cell walls of polysaccharide matrix are degraded and depolymerized, which leads to increased water freedom. As reported by Wang and Hartel (2021), overripe mangoes dry slower due to the formation of hydrogen bonds between water and a high concentration of small molecular sugars, which form clumps during drying, increase the binding power of water and inhibit its ow during the drying process. Overripe fruits have a lower drying rate due to the increase in TSS content as well as the collapse and agglomeration of cell walls, which impair water molecules' translational mobility.…”

Section: Tem Analysismentioning

confidence: 86%

Grading by fruit density: an effective way to control the drying characteristics and quality of mulberry

Wang

et al. 2023

Preprint

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Reducing waste and controlling fruit quality is a challenge for processors. In order to enhance the quality of the products, dried fruit manufacturers devoted to develop reliable methods for measuring ripeness. In this study, a densimetric flotation technique was adopted to separate mulberries into five distinct ripening stages (D1–D5, 0.905–1.055 g/cm3). The impact of ripening on mulberry water status, distribution, microstructure, drying characteristics, and product quality was investigated. As ripening progressed, water binding capability initially dropped and then increased, and water distribution and cell microstructure shifted, which led to a shortening of the drying time followed by an extension. Ripeness has a substantial impact on the volatile composition, colour, texture, and sensory quality of dried fruits. D1 fruits were not suitable for drying due to their intact cellular structure, long drying time, and poor product sensory quality. D4 and D5 fruits, on the other hand, had short drying times, and their products had a robust fruity aroma, better palatability, and overall acceptance. This made them ideal for the drying process. The findings in the present research have practical implications for identifying as well as drying effectively during mulberry ripening.

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Section: Tem Analysismentioning

confidence: 86%

Grading by fruit density: an effective way to control the drying characteristics and quality of mulberry

Wang

et al. 2023

Preprint

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“…Generally, a low carrier material concentration leads to increased powder stickiness. Hence, an incorporation of maltodextrins could be expected to improve total solid content in the feed, and hence, decrease the moisture content of the resulting granules [68]. In fact, maltodextrins could change the stickiness of the surface of low molecular weight sugars, especially glucose, sucrose, and fructose, as well as organic acids [69].…”

Section: Concentration Of Carrier Materialmentioning

confidence: 99%

A Brief Overview of Spray Drying Technology and Its Potential in Food Applications

Kumoro,

Wardhani,

Kusworo

et al. 2024

J. Hum. Earth Future

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Spray drying is one of the most preferred preservation methods that converts an aqueous feed containing solvent, carrier agent, and food compounds into dry powder with superb physicochemical and functional properties. This paper reviews the fundamental and important operating parameters, product characteristics, current and potential applications, and techno-economic aspects of spray drying. The key operating parameters should be chosen to achieve the highest spray drying performance in terms of operational efficiency and product quality. A successful spray drying operation is greatly dependent on the feed material properties, the mechanical design of the equipment, and selected operating parameters. This paper also found that water content, water activity, and glass transition temperature are the main parameters that really determine product quality in terms of shelf life and storage conditions of food powder obtained from the spray drying process. Recent advances in the development of new heatless spray drying technology in the manufacture of food flavoring and nutraceuticals are interesting to develop, in addition to the potential to produce nano-sized powders with distinctive properties and the use of superheated steam and carbon dioxide to sterilize products. The appropriate information on spray drying technology featured in this paper is targeted to reinforce researcher and practitioner understanding for widening its applications in pertinent food industries. Doi: 10.28991/HEF-2024-05-02-09 Full Text: PDF

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“…A possible explanation for this could be that the hydrophobic methylcellulose cannot adhere well to the amphiphilic TVP particles that made up most of the bulk material. On the other hand, the pea protein-sugar beet pectin mixture has a higher ability to thermodynamically adhere to those particles and bind them together [29].…”

Section: Influence Of Frying On the Burger Type Meat Analoguesmentioning

confidence: 99%

Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues

Moll

Salminen

Schmitt

et al. 2023

Eur Food Res Technol

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Methylcellulose is commonly used in meat analogues for binding ingredients. In this study, we compared the binding properties of a methylcellulose hydrogel (5% w/w) to a novel, clean-label binder based on a mixture of pea protein and sugar beet pectin (r = 2:1, 22.5% w/w, pH 6.0) with and without laccase addition in a burger type meat analogue. It was shown that the pea protein–pectin binder glued vegetable protein particles and fat mimic particles together prior to cooking and frying, thereby improving forming of the mass into burger patties. Furthermore, sensory analysis revealed that the cohesiveness of the fried burger patties was better when the protein–pectin binder was used. However, the used binder system did not affect the hardness of the burger patties indicating that the binders rather affected the coherence of the structural elements. Burgers with solid fat particles were rated better in terms of appearance as compared to emulsified fat particles, since the former were not visible. This study is useful to better understand meat analogue product design for a higher acceptance among consumers.

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Understanding stickiness in sugar‐rich food systems: A review of mechanisms, analyses, and solutions of adhesion

Abstract: Camire served as Scientific Editor and Associate Editor overseeing review of this manuscript. It is the policy of CRFSFS to hide reviewer names and details of the peer-review process of Editorial Board members' submissions, just as reviewers' identities are hidden from all authors.

Cited by 23 publications

References 246 publications

Grading by fruit density: an effective way to control the drying characteristics and quality of mulberry

Grading by fruit density: an effective way to control the drying characteristics and quality of mulberry

A Brief Overview of Spray Drying Technology and Its Potential in Food Applications

Pea protein–sugar beet pectin binders can provide cohesiveness in burger type meat analogues

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