Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings
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CROPOTOVA, Janna, TYLEWICZ, Urszula, DELLAROSA, Nicolo, LAGHI, Luca, ROMANI, Santina, DALLA ROSA, Marco. Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings. In: Food Chemistry, 2016, vol. 195, pp. 71-78. ISSN 0308-8146. DOI: 10.1016/j.foodchem.2015.03.056
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Food Chemistry
Volumul 195, / 2016 / ISSN 0308-8146

Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings
DOI: https://doi.org/10.1016/j.foodchem.2015.03.056

Pag. 71-78

Cropotova Janna1, Tylewicz Urszula2, Dellarosa Nicolo2, Laghi Luca2, Romani Santina2, Dalla Rosa Marco2
 
1 Practical Scientific Institute of Horticulture and Food Technology,
2 University of Bologna
 
Disponibil în IBN: 4 august 2022
Rezumat

This study describes the syneresis and its effect on microstructure in fruit fillings within a wide range of the total soluble solids content and with or without hydrocolloids upon freezing. Linear models showed the relevance of the addition of pectin and gellan gum to fillings to prevent syneresis, increasing the water-holding capacity especially after freezing. Microstructural experiments by means of NMR spin-spin relaxometry combined with fluorescence microscopy allowed to observe that the continuous hydrocolloid gel, containing the dispersed solution of native fruit parts with the addition of inulin and sugars, changed its structure/distribution according to the amount of each ingredient and due to the freezing process. Relaxometry results confirmed that hydrocolloids strength was correlated (R2 > 0.92) with water-holding capacity, due to a relationship between the signal given by the water chemically exchanging with biopolymers, and the changes in the degree of syneresis. 
Cuvinte-cheie
Fluorescence microscope, fruit filling, Hydrocolloid, NMR, Water distribution

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