Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings

Cropotova Janna; Tylewicz Urszula; Dellarosa Nicolo; Laghi Luca; Romani Santina; Dalla Rosa Marco

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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: https://doi.org/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

Autori:

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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