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.

Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings / Cropotova, Janna; Tylewicz, Urszula; Dellarosa, Nicolò; Laghi, Luca; Romani, Santina; Dalla Rosa, Marco. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 195:(2016), pp. 71-78. [10.1016/j.foodchem.2015.03.056]

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

TYLEWICZ, URSZULA;DELLAROSA, NICOLÒ;LAGHI, LUCA;ROMANI, SANTINA;DALLA ROSA, MARCO
2016

Abstract

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.
2016
Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings / Cropotova, Janna; Tylewicz, Urszula; Dellarosa, Nicolò; Laghi, Luca; Romani, Santina; Dalla Rosa, Marco. - In: FOOD CHEMISTRY. - ISSN 0308-8146. - ELETTRONICO. - 195:(2016), pp. 71-78. [10.1016/j.foodchem.2015.03.056]
Cropotova, Janna; Tylewicz, Urszula; Dellarosa, Nicolò; Laghi, Luca; Romani, Santina; Dalla Rosa, Marco
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11585/529130
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