Search for Author, Title, Keyword
Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings
More details
Hide details
Publication date: 2017-03-31
Pol. J. Food Nutr. Sci. 2017;67(1):49–58
This paper deals with the influence of the addition of sugars (sucrose, fructose and trehalose), modified starches (tapioca or waxy maize starch) and hydrocolloids (karaya or guar gum) on colour and thermal properties of raspberry cream fillings. In addition, the influence of the above mentioned additives on the colour and thermal properties of raspberry cream fillings stored at room temperature over a period of 8 and 16 months was investigated. Results showed that the highest anthocyanin content and total phenol content were detected in raspberry cream filling prepared with sucrose and trehalose in combination with guar gum. During storage, after 8 and 16 months at room temperature, anthocyanin content and total phenol content decreased. Results also showed that the kind of sugar and added modified starches or hydrocolloids influenced the thermal properties of cream fillings. During storage, decrease was observed in both freezing temperature as well as enthalpy of cream fillings.
Awika J.M., Behavior of 3-deoxyanthocyanidins in the presence of phenolic copigments. Food Res. Int., 2008, 41, 532-538.
Bakowska A., Kucharska A.Z., Oszmiański J., The effects of heating, UV irradiation, and storage on stability of the anthocyanin-polyphenol copigment complex. Food Chem., 2003, 81, 349-355.
Boulton R., The copigmentation of anthocyanins and its role in the color of red wine: A critical review. Am. J. Enol. Vitic., 2001, 52, 67-87.
Brouillard R., The in vivo expression of anthocyanin colour in plants. Phytochemistry, 1983, 22, 1311–1365.
Buffo R.A., Reineccius G.A., Oehlert G.W., Factors affecting the emulsifying and rheological properties of gum acacia in beverage emulsions. Food Hydrocolloid., 2001, 15, 53-66.
Clifford M.N., Anthocyanins – nature, occurrence and dietary burden. J. Sci. Food Agric., 2000, 80, 1063-1072.
Colaco C.A.L.S., Roser, B., Trehalose-a multifunctional additive for food preservation. 1995, in: Food Packaging and Preservation (ed. M. Mathlouthi). Blackie Professional, London, pp. 123–140.
Coultate T.P., Food: The Chemistry Of Its Components. 1989, Royal Society of Chemistry, London, pp. 186-203.
Dickerson R.W. Jr., Thermal-Properties of Foods in the Freezing Preservation of Foods. 1969, 4th Ed. (eds. O.K. Tresshor, W.B. van Arsdel, M.J. Copely, eds). Avi. Publ. Co. Inc., Westport Connecticut, pp. 26-51.
Duckworth R.B., Differential thermal analysis of frozen food systems. I. The determination of unfreezable water. J. Food Technol., 1971, 6, 317-327.
Fasina O.O., Thermophysical properties of sweet potato puree at freezing and refrigeration temperatures. Int. J. Food Prop., 2005, 8, 151-160.
Funami T., Kataoka Y., Omoto T., Goto Y., Asai I., Nishinari K., Effects of non-ionic polysaccharides on the gelatinisation and retrogradation behaviour of wheat starch. Food Hydrocolloid., 2005, 19, 1-13.
Giusti M.M., Wrolstad R.E., Characterization and measurement of anthocyanins by UV-visible spectroscopy. 2001, in: Current Protocols in Food Analytical Chemistry (eds. R.E. Wrolstad, S.J. Schwartz). John Wiley & Sons, New York, unit F1.2.1-F1.2.13.
Hamdami N., Monteau J.Y., Le Bail A., Thermophysical properties evolution of French partly baked bread during freezing. Food Res. Int., 2004, 37, 703-713.
Hubbermann E.M., Stőckmann H., Schwarz K., Influence of different ingredients on the color stability of blackcurrant anthocyanins. 2002, in: Proceeding of 2nd Int. Congress on Pigments in Food (ed. J. Empis). Sociedade Portuguesa de Quimica Publ., Lissabon, Portugal, pp. 293-297. [http://www.foodtech.uni-kiel.d...].
Hubbermann E.M., Heins A., Stőckmann H., Schwarz K., Influence of acids, salt, sugars and hydrocolloides on the colour stability of anthocyanins rich blackcurrant and elderberry concentrates. Eur. Food Res. Technol., 2006, 223, 83-90.
Kong J., Chia L., Goh N., Chia T., Brouillard R., Analysis and biological activities of anthocyanins. Phytochemistry, 2003, 64, 923-933.
Korus J., Juszczak L., Witczak M., Achremowicz B., Influence of selected hydrocolloids on triticale starch rheological properties. Int. J. Food Sci. Tech., 2004, 39, 641-652.
Lamb J., Experimental study. Influence of water on the physical properties of foods. Chem. Ind., 1976, 24, 1046-1048.
Levine H., Slade L., Influence of glassy and rubbery states on the thermal, mechanical and structural properties of doughs and baked products. 1989, in: Dough Rheology and Baked Product Texture, Theory and Practice (eds. H. Faridi, J.M. Faubion). AVI Pub. Co., New York, pp. 157-160.
Lewis M.J., Physical Properties Of Food And Food Processing Systems. 1987, Chi Chester Ellis Horwood Ltd, p. 108.
Lim H., Setser C.S., Paukstelis J.V., Sobczynska D., Nuclear magnetic resonance studies on wheat starch-sucrose water interactions with increasing temperature. Cereal Chem., 1992, 69, 382-386.
Mollov P., Mihalev K., Shikov V., Yoncheva N., Karagyozov, V., Colour stability improvement of strawberry beverage by fortification with polyphenolic copigments naturally occurring in rose petals. Innov. Food Sci. Emerg. Technol., 2007, 8, 318-321.
Oszmiański J., Wojdyło A., Kolniak J., Effect of l-ascorbic acid, sugar, pectin and freeze-thaw treatment on polyphenol content of frozen strawberries. LWT – Food Sci. Technol., 2009, 42, 581-586.
Ough C.S., Amerine M.A., Phenolic Compounds. Methods for Analysis of Musts and Wines. 1988, John Wiley & Sons Inc., New York, pp. 196-221.
Rahman M.S., Food Properties Handbook. 1995, CRC Press, Boca Raton FL, pp. 87-177.
Rein M., Copigmentation reactions and color stability of berry anthocyanins. 2005, PhD, Academic Dissertation, University of Helsinki, Department of Applied Chemistry and Microbiology, Food Chemistry Division. [].
Roos Y.H., Effect of moisture on the thermal behaviour of strawberries studied using differential scanning calorimetry. J. Food Sci., 1987, 52, 146-149.
Roos Y., Karel M., Kokini J.L., Glass transitions in low moisture and frozen foods: effects on shelf life and quality. Food Technol., 1996, 50, 95- 108.
Rossi A., Serraino I., Dugo P., Di Paola R., Mondello L., Genovese T., Morabito D., Dugo G., Sautebin L., Caputi A.P., Cuzzocrea S., Protective effects of anthocyanins from blackberry in a rat model of acute lung inflammation. Free Radic. Res., 2003, 37, 891-900.
Shimada K., Fujikawa K., Yahara K., Nakumara T., Antioxidative properties of xanthan on autoxidation of soybean oil in cyclodextrin emulsion. J. Agric. Food Chem., 1992, 40, 945-948.
Simpson K.L., Chemical changes in food during processing. 1985, in: Chemical Changes in Natural Food Pigments (eds. T. Richardson, J.W. Finley). NY: Van Nostrand Reinhold, New York, p.p. 153-184.
Sweat V.E., Thermal conductivity probe for small food samples. Trans. ASAE 17, 1974, 56-58.
Tocci A.M., Mascheroni R.H., Characteristics of differential scanning calorimetry determination of thermophysical properties of meats. LWT – Food Sci. Technol., 1998, 31, 418-426.
Tomasik P., Wang Y.J., Jane J.L., Complexes of starch with low-molecular saccharides. Starch/Stärke, 1995, 47, 185-191.
Wang H., Zhang S., Chen G., Experimental study on the freezing characteristics of four kinds of vegetables. LWT – Food Sci. Technol., 2007, 40, 1112-1116.
Wang G., Thompson M.R., Liu Q., In situ kinetic study of solid-state crosslinking of potato starch. Starch, 2012, 64, 55-63.
Weast R.C., Astle M.J., Handbook of Chemistry and Physics. 1981, 63 rd ed. CRC Press: Boca Raton, Florida.
Wilska-Jeszka J., Korzuchowska A., Anthocyanins and chlorogenic acid copigmentation. Influence on the color of strawberry and chokeberry juices. Food Res. Technol., 1996, 203, 38-42.
Wrolstad R.E., Skrede G., Lea P., Enersen G., Influence of sugar on anthocyanin pigment stability in frozen strawberries. J. Food Sci., 1990, 55, 1064-1065, 1072.
Zhang Y., Vareed S.K., Nair M.G., Human tumor cell growth inhibition by non-toxic anthocyanidins, the pigments in fruit and vegetables. Life Sci., 2005, 76, 1465-1472.
Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings
Josipa Vukoja, Ivana Buljeta, Ivana Ivić, Josip Šimunović, Anita Pichler, Mirela Kopjar
Recent Advances in Extraction, Techno-functional Properties, Food and Therapeutic Applications as Well as Safety Aspects of Natural and Modified Stabilizers
Ashwani Kumar, Pooja Kumari, Kritika Gupta, Manjot Singh, Vidisha Tomer
Food Reviews International
Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose
Mirela Kopjar, Ivana Ivić, Ivana Buljeta, Ina Ćorković, Josipa Vukoja, Josip Šimunović, Anita Pichler