- -

Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams

RiuNet: Repositorio Institucional de la Universidad Politécnica de Valencia

Compartir/Enviar a

Citas

Estadísticas

  • Estadisticas de Uso

Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams

Mostrar el registro sencillo del ítem

Ficheros en el ítem

Thumbnail
Nombre: Cervera-Chiner;Ba ...
Tamaño: 1002.Kb
Formato: PDF
Descripción: Versión editorial
Abrir
dc.contributor.author Cervera-Chiner, Lourdes es_ES
dc.contributor.author Barrera Puigdollers, Cristina es_ES
dc.contributor.author Betoret Valls, Noelia es_ES
dc.contributor.author Seguí Gil, Lucía es_ES
dc.date.accessioned 2021-03-06T04:31:35Z
dc.date.available 2021-03-06T04:31:35Z
dc.date.issued 2021-01 es_ES
dc.identifier.uri http://hdl.handle.net/10251/163279
dc.description.abstract [EN] Raw cane sugars have been claimed to be rich in natural phenolic compounds which, in contrast to refined sugar, may increase the nutritional value of foods and contribute to the development of healthier foods and diets. The use of non-refined cane sugars in food formulation seems an interesting option since they provide natural antioxidants with sucrose still being the major sugar present, minimizing the loss of technological properties. However, substitution of refined sugar could imply an undesired impact on physicochemical and sensory properties, conditioning consumer's acceptance. Functional jams (strawberry and kiwifruit) with a larger fruit to sugar ratio than conventional ones, in which white sugar was replaced by granulated jaggery (0, 15, 30, 45, 60 y 75 % w/w) were obtained. Impact of sugar replacement was assessed by evaluating physicochemical properties (moisture, water activity, pH, total soluble sugars, sugar profile (glucose, fructose, sucrose), and optical, rheological, mechanical and antioxidant properties). Sensory properties and microbiological stability were also determined. Jaggery improved the antioxidant properties of jams (total phenolic content, total flavonoid content, antiradical activity by the DPPH and ABTS methods), proportionally to the amount of cane sugar incorporated and more significantly in the case of kiwifruit. Other physicochemical properties were not significantly affected by jaggery, except for color. However, these differences were not crucial in the acceptability tests, since acceptance of jams containing jaggery was generally good, very good when intermediate replacement percentages were used. Conclusions of the present work suggest that granulated jaggery can be used to formulate sugar-rich food products such as jams in order to increase their nutritional value, with little impact on physicochemical properties and good consumer acceptance. es_ES
dc.description.sponsorship This work was supported by Universitat Politecnica de Valencia (PAID-06-10-2420) and Generalitat Valenciana (GV/2013/047), Spain. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Heliyon es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Jaggery es_ES
dc.subject Non-centrifugal sugar es_ES
dc.subject Functional ingredients es_ES
dc.subject Antioxidant properties es_ES
dc.subject Food reformulation es_ES
dc.subject Sugar replacement es_ES
dc.subject Sustainable ingredients es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.heliyon.2021.e05963 es_ES
dc.relation.projectID info:eu-repo/grantAgreement/UPV//PAID-06-10-2420/ es_ES
dc.relation.projectID info:eu-repo/grantAgreement/GVA//GV%2F2013%2F047/ es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Cervera-Chiner, L.; Barrera Puigdollers, C.; Betoret Valls, N.; Seguí Gil, L. (2021). Impact of sugar replacement by non-centrifugal sugar on physicochemical, antioxidant and sensory properties of strawberry and kiwifruit functional jams. Heliyon. 7(1):1-8. https://doi.org/10.1016/j.heliyon.2021.e05963 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.heliyon.2021.e05963 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 8 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 7 es_ES
dc.description.issue 1 es_ES
dc.identifier.eissn 2405-8440 es_ES
dc.identifier.pmid 33506131 es_ES
dc.identifier.pmcid PMC7814150 es_ES
dc.relation.pasarela S\427751 es_ES
dc.contributor.funder Generalitat Valenciana es_ES
dc.contributor.funder Universitat Politècnica de València es_ES
dc.description.references Andrews, L. S., Godshall, M. A., & Moore, S. (2002). Sucrose Degradation Under Model Processing Conditions. Journal of Food Science, 67(5), 1621-1624. doi:10.1111/j.1365-2621.2002.tb08694.x es_ES
dc.description.references Barrera, C., Betoret, N., & Seguí, L. (2020). Phenolic Profile of Cane Sugar Derivatives Exhibiting Antioxidant and Antibacterial Properties. Sugar Tech, 22(5), 798-811. doi:10.1007/s12355-020-00817-y es_ES
dc.description.references Basu, S., Shivhare, U. S., & Singh, T. V. (2013). Effect of substitution of stevioside and sucralose on rheological, spectral, color and microstructural characteristics of mango jam. Journal of Food Engineering, 114(4), 465-476. doi:10.1016/j.jfoodeng.2012.08.035 es_ES
dc.description.references Basu, S., Shivhare, U. S., Singh, T. V., & Beniwal, V. S. (2011). Rheological, textural and spectral characteristics of sorbitol substituted mango jam. Journal of Food Engineering, 105(3), 503-512. doi:10.1016/j.jfoodeng.2011.03.014 es_ES
dc.description.references Battacchi, D., Verkerk, R., Pellegrini, N., Fogliano, V., & Steenbekkers, B. (2020). The state of the art of food ingredients’ naturalness evaluation: A review of proposed approaches and their relation with consumer trends. Trends in Food Science & Technology, 106, 434-444. doi:10.1016/j.tifs.2020.10.013 es_ES
dc.description.references Belović, M., Torbica, A., Pajić-Lijaković, I., & Mastilović, J. (2017). Development of low calorie jams with increased content of natural dietary fibre made from tomato pomace. Food Chemistry, 237, 1226-1233. doi:10.1016/j.foodchem.2017.06.045 es_ES
dc.description.references Benlloch-Tinoco, M., Igual, M., Salvador, A., Rodrigo, D., & Martínez-Navarrete, N. (2014). Quality and Acceptability of Microwave and Conventionally Pasteurised Kiwifruit Puree. Food and Bioprocess Technology, 7(11), 3282-3292. doi:10.1007/s11947-014-1315-9 es_ES
dc.description.references Chaves, V. C., Calvete, E., & Reginatto, F. H. (2017). Quality properties and antioxidant activity of seven strawberry (Fragaria x ananassa duch) cultivars. Scientia Horticulturae, 225, 293-298. doi:10.1016/j.scienta.2017.07.013 es_ES
dc.description.references Contreras, C., Martín-Esparza, M. E., Chiralt, A., & Martínez-Navarrete, N. (2008). Influence of microwave application on convective drying: Effects on drying kinetics, and optical and mechanical properties of apple and strawberry. Journal of Food Engineering, 88(1), 55-64. doi:10.1016/j.jfoodeng.2008.01.014 es_ES
dc.description.references Duarte-Almeida, J. M., Salatino, A., Genovese, M. I., & Lajolo, F. M. (2011). Phenolic composition and antioxidant activity of culms and sugarcane (Saccharum officinarum L.) products. Food Chemistry, 125(2), 660-664. doi:10.1016/j.foodchem.2010.09.059 es_ES
dc.description.references Maurício Duarte-Almeida, J., Novoa, A. V., Linares, A. F., Lajolo, F. M., & Inés Genovese, M. (2006). Antioxidant Activity of Phenolics Compounds From Sugar Cane (Saccharum officinarum L.) Juice. Plant Foods for Human Nutrition, 61(4), 187-192. doi:10.1007/s11130-006-0032-6 es_ES
dc.description.references Garcı́a-Martı́nez, E., Ruiz-Diaz, G., Martı́nez-Monzó, J., Camacho, M. ., Martı́nez-Navarrete, N., & Chiralt, A. (2002). Jam manufacture with osmodehydrated fruit. Food Research International, 35(2-3), 301-306. doi:10.1016/s0963-9969(01)00200-9 es_ES
dc.description.references Harish Nayaka, M. A., Sathisha, U. V., Manohar, M. P., Chandrashekar, K. B., & Dharmesh, S. M. (2009). Cytoprotective and antioxidant activity studies of jaggery sugar. Food Chemistry, 115(1), 113-118. doi:10.1016/j.foodchem.2008.11.067 es_ES
dc.description.references Lee, J. S., Ramalingam, S., Jo, I. G., Kwon, Y. S., Bahuguna, A., Oh, Y. S., … Kim, M. (2018). Comparative study of the physicochemical, nutritional, and antioxidant properties of some commercial refined and non-centrifugal sugars. Food Research International, 109, 614-625. doi:10.1016/j.foodres.2018.04.047 es_ES
dc.description.references Liu, Y., Qi, Y., Chen, X., He, H., Liu, Z., Zhang, Z., … Ren, X. (2019). Phenolic compounds and antioxidant activity in red- and in green-fleshed kiwifruits. Food Research International, 116, 291-301. doi:10.1016/j.foodres.2018.08.038 es_ES
dc.description.references Payet, B., Shum Cheong Sing, A., & Smadja, J. (2006). Comparison of the Concentrations of Phenolic Constituents in Cane Sugar Manufacturing Products with Their Antioxidant Activities. Journal of Agricultural and Food Chemistry, 54(19), 7270-7276. doi:10.1021/jf060808o es_ES
dc.description.references Peinado, I., Rosa, E., Heredia, A., Escriche, I., & Andrés, A. (2016). Influence of storage on the volatile profile, mechanical, optical properties and antioxidant activity of strawberry spreads made with isomaltulose. Food Bioscience, 14, 10-20. doi:10.1016/j.fbio.2016.02.001 es_ES
dc.description.references Peinado, I., Rosa, E., Heredia, A., & Andrés, A. (2015). Use of isomaltulose to formulate healthy spreadable strawberry products. Application of response surface methodology. Food Bioscience, 9, 47-59. doi:10.1016/j.fbio.2014.08.002 es_ES
dc.description.references Peinado, I., Rosa, E., Heredia, A., Escriche, I., & Andrés, A. (2013). Influence of processing on the volatile profile of strawberry spreads made with isomaltulose. Food Chemistry, 138(1), 621-629. doi:10.1016/j.foodchem.2012.09.104 es_ES
dc.description.references Peinado, I., Rosa, E., Heredia, A., & Andrés, A. (2012). Rheological characteristics of healthy sugar substituted spreadable strawberry product. Journal of Food Engineering, 113(3), 365-373. doi:10.1016/j.jfoodeng.2012.06.008 es_ES
dc.description.references Rice-Evans, C., Miller, N., & Paganga, G. (1997). Antioxidant properties of phenolic compounds. Trends in Plant Science, 2(4), 152-159. doi:10.1016/s1360-1385(97)01018-2 es_ES
dc.description.references Seguí, L., Calabuig-Jiménez, L., Betoret, N., & Fito, P. (2015). Physicochemical and antioxidant properties of non-refined sugarcane alternatives to white sugar. International Journal of Food Science & Technology, 50(12), 2579-2588. doi:10.1111/ijfs.12926 es_ES


Este ítem aparece en la(s) siguiente(s) colección(ones)

Mostrar el registro sencillo del ítem