Hydrocolloid addition improves the textural quality of freeze-dried restructured strawberry blocks by regulating pore structural properties

IF 6.5 1区农林科学 Q1 CHEMISTRY, APPLIED

Food Chemistry: X Pub Date : 2025-03-19 DOI:10.1016/j.fochx.2025.102403

Haiou Wang , Jiaqi Hu , Xiyun Sun , Hongwei Xiao , Huichang Wu , Wuyi Liu , Feng Zhou , Yulong Wu , Honglin Zhang , Xuemei Gao

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Abstract

Freeze-dried restructured strawberry blocks (FRSB) are fascinated by numerous consumers. This study investigated the effect of different hydrocolloid additions, including guar gum, gelatin, pectin, and the composite of the three, on the pore structural properties and the textural quality of FRSB. The composite group of FRSB achieved the smallest pore structure parameters including porosity rate, total volume, average volume, and average area, followed increasingly by the groups of gelatin, guar gum, pectin, and the control, respectively. TPA hardness of FRSB in each group, from high to low, is: composite > guar gum > pectin > gelatin > control (P < 0.05). TPA elasticity, penetration hardness, and penetration work showed significant positive or negative correlation with various pore structure parameters of FRSB. Hydrocolloid addition, especially the composite group, can entitle FRSB with a denser and more stable porous network structure and a better appearance, significantly enhancing their hardness, crispness, and stickiness.

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来源期刊

Food Chemistry: X CHEMISTRY, APPLIED-

CiteScore

4.90

自引率

6.60%

发文量

315

审稿时长

55 days

期刊介绍： Food Chemistry: X, one of three Open Access companion journals to Food Chemistry, follows the same aims, scope, and peer-review process. It focuses on papers advancing food and biochemistry or analytical methods, prioritizing research novelty. Manuscript evaluation considers novelty, scientific rigor, field advancement, and reader interest. Excluded are studies on food molecular sciences or disease cure/prevention. Topics include food component chemistry, bioactives, processing effects, additives, contaminants, and analytical methods. The journal welcome Analytical Papers addressing food microbiology, sensory aspects, and more, emphasizing new methods with robust validation and applicability to diverse foods or regions.