Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis.

IF 5 3区 化学 Q1 POLYMER SCIENCE
Gels Pub Date : 2024-09-08 DOI:10.3390/gels10090580
Ândria Viegas, Maria João Alegria, Anabela Raymundo
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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.

含苹果渣的可持续果酱:胶凝、流变和成分分析。
果汁加工会产生大量废弃物,但有效地重新利用一些副产品不仅能减少对环境的影响,还能增加价值,从而提高食品工业的可持续性。这项研究评估了水胶体在果酱制备中的应用,以及时间和温度对苹果渣凝胶化的影响。采用响应面方法分析了不同加工条件的影响。测量了粘度、弹性模量(G')、粘模量(G″)和坚固度。结果表明,时间和温度都能明显改善流变和纹理特性。最佳条件(35.6 分钟和 84.2 °C)下的粘度为 3.66 × 10⁴ ± 4.49 × 102 Pa-s,1 Hz 时的 G' 为 2596 ± 128 Pa。最终产品具有理想的质地,不含添加糖,脂质含量低,并保留了生物活性化合物。在配方中应用苹果渣可实现更高效的水胶体系统,促进循环经济,减少食物浪费。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Gels
Gels POLYMER SCIENCE-
CiteScore
4.70
自引率
19.60%
发文量
707
审稿时长
11 weeks
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