Ândria Viegas, Maria João Alegria, Anabela Raymundo
{"title":"Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis.","authors":"Ândria Viegas, Maria João Alegria, Anabela Raymundo","doi":"10.3390/gels10090580","DOIUrl":null,"url":null,"abstract":"<p><p>Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology. Viscosity, elastic modulus (G'), viscous modulus (G″), and firmness were measured. Results indicated that both time and temperature significantly improved rheological and textural properties. The optimal conditions (35.6 min and 84.2 °C) yielded a viscosity of 3.66 × 10⁴ ± 4.49 × 10<sup>2</sup> Pa·s and a G' at 1 Hz of 2596 ± 128 Pa. The final product exhibited the desirable texture, was free of added sugars, had low lipid content, and retained its bioactive compounds. Applying apple pomace in the formulation allows a more efficient hydrocolloid system, promotes a circular economy, and combats food waste.</p>","PeriodicalId":12506,"journal":{"name":"Gels","volume":"10 9","pages":""},"PeriodicalIF":5.0000,"publicationDate":"2024-09-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.ncbi.nlm.nih.gov/pmc/articles/PMC11440098/pdf/","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Gels","FirstCategoryId":"92","ListUrlMain":"https://doi.org/10.3390/gels10090580","RegionNum":3,"RegionCategory":"化学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"POLYMER SCIENCE","Score":null,"Total":0}
引用次数: 0
Abstract
Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology. Viscosity, elastic modulus (G'), viscous modulus (G″), and firmness were measured. Results indicated that both time and temperature significantly improved rheological and textural properties. The optimal conditions (35.6 min and 84.2 °C) yielded a viscosity of 3.66 × 10⁴ ± 4.49 × 102 Pa·s and a G' at 1 Hz of 2596 ± 128 Pa. The final product exhibited the desirable texture, was free of added sugars, had low lipid content, and retained its bioactive compounds. Applying apple pomace in the formulation allows a more efficient hydrocolloid system, promotes a circular economy, and combats food waste.
期刊介绍：
The journal Gels (ISSN 2310-2861) is an international, open access journal on physical (supramolecular) and chemical gel-based materials. Our aim is to encourage scientists to publish their experimental and theoretical results in as much detail as possible. Therefore, there is no restriction on the maximum length of the papers, and full experimental details must be provided so that the results can be reproduced. Short communications, full research papers and review papers are accepted formats for the preparation of the manuscripts.
Gels aims to serve as a reference journal with a focus on gel materials for researchers working in both academia and industry. Therefore, papers demonstrating practical applications of these materials are particularly welcome. Occasionally, invited contributions (i.e., original research and review articles) on emerging issues and high-tech applications of gels are published as special issues.
求助内容：
应助结果提醒方式：
京公网安备 11010802042870号
