Search for Author, Title, Keyword
Effect of the Addition of Polysaccharide Hydrocolloids on Sensory Quality, Color Parameters, and Anthocyanin Stabilization in Cloudy Strawberry Beverages
More details
Hide details
Submission date: 2018-06-14
Final revision date: 2019-02-18
Acceptance date: 2019-02-20
Online publication date: 2019-03-14
Publication date: 2019-03-29
Corresponding author
Mirosława Teleszko   

Department of Animal Food Technology, Wroclaw University of Economics, Komandorska 118/120 Street, 53-345 Wroclaw, Poland
Pol. J. Food Nutr. Sci. 2019;69(2):167-178
This manuscript presents results of the qualitative characteristics of strawberry cloudy juice and beverages with the addition of 0.2% and 0.3% of carboxymethylcellulose (CMC), guar gum (GG), locust bean gum (LBG), and xanthan gum (XG). Fresh products were evaluated with reference to their sensory quality (5-point scale). Changes in L*a*b* parameters and in the stability of anthocyanins (ultra-performance liquid chromatography–mass spectrometry) were monitored in the storage experiment (6 months, 4°C). Most of the hydrocolloids have contributed to the improvement of the taste and the consistency of strawberry products. In overall taste evaluation, the highest scores were given to the samples with CMC, whereas in the consistency evaluation, to the samples with CMC, GG, and LBG addition at a dose of 0.2%. The study of color parameters of the products has indicated significant changes in their chromatic space during storage. After 6 months, beverages with CMC, GG, and LBG were darker in comparison to the control sample. The contribution of red color in beverages was higher, and of yellow color was lower than in the strawberry juice. Strawberry juice was characterized by a high degree of anthocyanins degradation (Dd=84%), especially of pelargonidin-3-glucoside and cyanidin-3-malonylglucoside. The use of hydrocolloids has contributed to the partial reduction of this phenomenon. In conclusion, the most beneficial protective effect on anthocyanins (Dd= 65%) and the impact on the sensory characteristics in strawberry beverages was provided by LBG application.
This work was supported by the National Sciences Center, Poland (NCN) under grant No. DEC-2013/09/N/NZ9/00222.
Alonso-Salces, R.M., Guyot, S., Herrero, C., Berrueta, L.A., Drilleau, J.-F., Gallo, B., Vicente, F. (2005). Chemometric classification of Basque and French ciders based on their total polyphenol contents and CIELab parameters. Food Chemistry, 91(1), 91-98.
Azoubel, P.M., de Briro Araújo, A.J., de Oliveira, S.B., da Rocha Amorim, M. (2011). Restructuring Passiflora cincinnata fruit pulp: influence of hydrocolloids. Ciência e Tecnologia de Alimentes, 31(1), 160-166.
Baines, Z.V., Morris, E.R. (1987). Flavour/taste perception in thickened systems: the effect of guar gum above and below C*. Food Hydrocolloids, 1(3), 197–205.
Barak, S., Mudgil, D. (2014). Locust bean gum: Processing, properties and food applications - A review. International Journal of Biological Macromolecules, 66, 74-80.
Calton. G.J., Wood. L. (2002). Modifying undesirable tastes. US 2002 187180 A1, Patent Application Publication, USA, pp. 1-7.
Chaikham, P., Apichartsrangkoon, A. (2012). Comparison of dynamic viscoelastic and physicochemical properties of pressurised and pasteurized longan juices with xanthan addition. Food Chemistry, 12(4), 2194-2200.
de Almeida Lins, A.C., de Barros Cavalcanti, D.T., Azoubel, P.M., de Almeida Mélo, E., Maciel, M.I.S. (2014). Effect of hydrocolloids on the physicochemical characteristics of yellow mombin structured fruit. Food Science and Technology (Campinas), 34(3), 456-463.
Dickinson, E. (2003). Hydrocolloids at interfaces and the influence on the properties of dispersed systems. Food Hydrocolloids, 17(1), 25-39.
Ellingsen, I., Hjerkinn, E.M., Sejeflot, I., Arnesen, H., Tonstad, S. (2008). Consumption of fruit and berries is inversely associated with carotid atherosclerosis in elderly men. British Journal of Nutrition, 99(3), 674–681.
Fang, Z.X., Zhang, M., Sun, Y., Sun, J. (2007). Polyphenoloxidase from bayberry (Myrica rubra Sieb. et Zucc.) and its role in anthocyanin degradation. Food Chemistry, 103(2), 268-273.
Fernandes, A., Brás, N.F., Mateus, N., de Freitas, V. (2014). Understanding the molecular echanism of anthocyanin binding to pectin. Langmuir, 30(28), 8516-8527.
Garćia-Ochoa, F., Santos, V.E., Casas, J.E., Gòmez, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18(7), 549-579.
Genovese, D.B., Lozano, J.E. (2001). The effect of hydrocolloids on the stability and viscosity of cloudy apple juices. Food Hydrocolloids, 15(1), 1-7.
Giusti, M.M., Wrolstad, R.E. (2001). Anthocyanins. Characterization and measurement with UV visible spectroscopy. In: Wrolstad RE (ed.) Current Protocols in Food Analytical Chemistry. 1st Ed.. Willey, New York, F1. 2.1.-F1. 2.13.
Gössinger, M., Mayer, F., Radocha, N., Höfler, M., Boner, A., Groll, E., Nosko, E., Bauer, R., Berghofer, E. (2009). Consumer’s color acceptance of strawberry nectars from puree. Journal of Sensory Studies, 24(1), 78-92.
Gupta, S., Sodhi, S., Mahajan, V. (2009). Correlation of antioxidants with lipid peroxidation and lipid profile in patients suffering from coronary artery disease. Expert Opinion on Therapeutic Targets, 13(8), 889–894.
Hayashi, N., Ujihara, T., Kohata, K. (2005). Reduction of catechin astringency by the complexation of gallate-type catechins with pectin. Bioscience Biotechnology and Biochemistry, 69(7), 1306–1310.
Heins, A., Stöckman, H., Schwarz, K. (2001). Designing “anthocyanin-tailored” food composition. In: Pfannhauser W., Fenwick G.R., Khokhar S. (Eds.) Biologically Active Phytochemicals in Food: Analysis, Metabolism, Bioavailability and Function, Royal Society of Chemistry. Special publication no. 269, UK, pp. 377-381.
Hubbermann, E.M., Heins, A., Stöckman, H., Schwarz, K. (2006). Influence of acids, salt, sugars and hydrocolloids on the colour stability of anthocyanin rich black currant and elderberry concentrates. European Food Research and Technology, 223(1), 83–90.
ISO 13299:2003. (2003). Sensory analysis. Methodology. General guidance for establishing a sensory profile.
Kallithraka, S., Bakker, J., Clifford, M.N., Vallis, L. (2001). Correlation between saliva protein composition and some TI parameters of astringency. Food Quality and Preference, 12(2), 145–152.
Krifi, B., Metche, M. (2000). Degradation of anthocyanins from blood orange juices. International Journal of Food Science and Technology, 35(3), 275-283.
Laaman, T.R. (2011). Hydrocolloids: Fifteen practical tips. Chapter 1. In: Laaman T.R. (Ed.). Hydrocolloids in Food Processing. First Edition. Blackwell Publishing, pp. 1-17.
Mirhosseini, H., Tan, C.P., Aghlara, A., Hamid, N.S.A., Yusof, S., Chern, B.H. (2008). Influence of pectin and CMC on physical stability, turbidity loss rate, cloudiness and flavor release of orange beverage emulsion during storage. Carbohydrate Polymers, 73(1), 83-91.
Monagas, M., Gómez-Cordovés, C., Bartolomé, B. (2006). Evolution of the phenolic content of red wines from Vitis vinifera L. during ageing in bottle. Food Chemistry, 95(3), 405–412.
Pangborn, R.M., Gibbs, Z.M., Tassan, C. (1978). Effect of hydrocolloids on apparent viscosity and sensory properties of selected beverages. Journal of Texture Studies, 9(4), 415–436.
Pasławska, M., Stępień, B., Jałoszyński, K. (2010). Changes in parameters of berry fruit colour caused by drying, storage and rehydration. Inżynieria Rolnicza, 2(120), 95-101 (in Polish; English abstract).
Pastor, M.V., Costell, E., Durán, L. (1996). Effects of hydrocolloids and aspartame on sensory viscosity and sweetness of low calorie peach nectars. Journal of Texture Studies, 27(1), 61-79.
Piątkowska, E., Kopeć, A., Leszczyńska, T. (2011). Anthocyanins-their profile, occurrence, and impact on human organism. ŻYWNOSĆ. Nauka. Technologia. Jakość, 4(77), 24-35 (in Polish; English abstract).
Raju, P.S., Bawa, A. (2006). Food Additives in Fruit Processing. I.9. In: Hu Y.H. (Ed) Handbook of Fruits and Fruit Processing. Part I Processing Technology. First edition, Blackwell Publishing, Oxford, UK, pp. 145-171.
Saha, D., Bhattacharya, S. (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology - Mysore, 47(6), 587-597.
Somogyi, L.P. (2005). Direct food additives in fruit processing. Chapter 13. In: Barrett D., Somogyi L., Ramaswamy H. (Eds). Processing Fruits. Science and Technology. Second Edition, CRC Press, Boca Raton, Florida, USA, pp. 285- 339.
Saucier, C., Guerra, C., Pianet, I., Glories, Y. (1997). (+)-Catechin acetaldehyde condensation products in relation to wine ageing. Phytochemistry, 46(2), 229-234.
Sun, C., Gunasekaran, S., Richards, M.P. (2007). Effect of xanthan gum on physicochemical properties of whey protein isolate stabilized oil-in-water emulsions. Food Hydrocolloids, 21(4), 555-564.
Sun-Waterhouse, D., Wadhwa, S.S. (2013). Industry-relevant approaches for minimising the bitterness of bioactive compounds in functional foods: a review. Food and Bioprocess Technology, 6(3), 607–627.
Taira, S., Ono, M., Matsumoto, N. (1997). Reduction of persimmon astringency by complex formation between pectin and tannins. Postharvest Biology and Technology, 12(3), 265–271.
Teleszko, M., Nowicka, P., Wojdyło, A. (2016). Effect of cultivar and storage temperature on identification and stability of polyphenols in strawberry cloudy juices. Journal of Food Composition Analysis, 54, 10-19.
Troszyńska, A., Narolewska, O., Robredo, S., Estrella, I., Hernández, T., Lamparski, G., Amarowicz, R. (2010). The effect of polysaccharides on the astringency induced by phenolic compounds. Food Quality and Preference, 21(5), 463- 469.
Tsuda, T. (2012). Dietary anthocyanin-rich plants: Biochemical basis and recent progress in health benefits studies. Molecular Nutrition and Food Research, 56(1), 159–170.
Varela, P., Fiszman, S.M. (2013). Exploring consumers’ knowledge and perceptions of hydrocolloids used as food additives and ingredients. Food Hydrocolloids, 30(1), 477-484.
Wojdyło, A., Nowicka, P., Laskowski, P., Oszmiański, J. (2014). Evaluation of sour cherry (Prunus cerasus L.) fruits for their polyphenol content, antioxidant properties, and nutritional components. Journal of Agricultural and Food Chemistry, 62(51), 12332-12345.
Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum
Hamid Gharanjig, Marjan Iri, Mozhgan Hosseinnezhad, Kamaladin Gharanjig, Seid Jafari
Journal of Food Science
Studies on the Storage Stability of Betacyanins from Fermented Red Dragon Fruit (Hylocereus polyrhizus) Drink Imparted by Xanthan Gum and Carboxymethyl Cellulose
Lim Wei, Vicky Jinq, Liow An, Ong Teng, Lim Hong, Pui Phing, Tan Ping, Ho Wai
Food Chemistry
The developing of reduced-sugar ready-to-drink cocoa beverages: optimization of stabilizers and sugar replacers concentration
Food Science and Technology
Review and Perspectives of sustainable, biodegradable, eco-friendly and flexible electronic devices and (Bio)sensors
Samiris Teixeira, Nathalia Gomes, Taíla Oliveira, Paulo Fortes-Da-Silva, Nilda Soares, Paulo Raymundo-Pereira
Biosensors and Bioelectronics: X
Designing of texture modified fruit juices using food hydrocolloids: Storage influence on viscosity
Buse Akçay, Derya Alkan
Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids
Mehrdad Mohammadi, Mina Mahdavi-Yekta, S. Fatemeh S. Reihani, Nasim Khorshidian, Mahdi Habibi, Amin Mousavi Khaneghah, Néstor Gutiérrez-Méndez
International Journal of Food Science
Journals System - logo
Scroll to top