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Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

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Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties

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dc.contributor.author Uribe-Wandurraga, Zaida Natalia es_ES
dc.contributor.author Bravo Villar, María Pilar es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Savall, Carmen es_ES
dc.contributor.author García-Segovia, Purificación es_ES
dc.contributor.author Martínez-Monzó, Javier es_ES
dc.date.accessioned 2022-07-14T18:04:20Z
dc.date.available 2022-07-14T18:04:20Z
dc.date.issued 2021-10 es_ES
dc.identifier.issn 1438-2377 es_ES
dc.identifier.uri http://hdl.handle.net/10251/184218
dc.description.abstract [EN] Jams are preparations of fruits whose main preserving agent is sugar. Due to this, health concerns of consumers have resulted in a sugar reduction, and its replacement using alternative sweeteners and introducing new ingredients enhancing nutritional properties. In this study, four types of fruits jams (plum, strawberry, apple, and peach), with or without sugar, were prepared using two microalgae biomass, Arthrospira platensis (Spirulina) and Chlorella vulgaris, and Dunaliella salina extract as ingredients at different mix levels of concentrations, 0.10%-0.10%-0.05% respectively, for plum; 0.04%-0.00%-0.01 respectively, for strawberry; 0.06%-0.04%-0.00% respectively, for apple and 0.00%-0.01%-0.04% respectively, for peach. Physicochemical, rheological, and textural parameters were evaluated. Substitution of sugar/fructose syrup in the jam's preparation caused changes in pH values, solid soluble content, and rheological and textural properties compared to sugar jams. Using sugar or sweeteners as isomalt, stevia and sucralose and microalgae biomass or extract showed significant changes in colour coordinates, however, these differences were not perceptible by the human eye. Jams containing microalgae biomass-extract showed higher G', G'', G*, and eta* values than their corresponding control samples. All the jams presented weak-gel characteristics, distinguishing fruit jams. However, the results of weak-gel model analysis suggest that the influence of the different ingredients in the food system depends not only on their concentration but also on the interactions in the gel structure. Strawberry and apple jams showed no significant differences between microalgae biomass-extract samples and control samples, for both sugar and no sugar added jams being the best-obtained samples. es_ES
dc.description.sponsorship Ministerio de Ciencia, Innovacion y Universidades, CDTI, and Fondo Europeo de Desarrollo Regional (FEDER), ALGAVITAE project. es_ES
dc.language Inglés es_ES
dc.publisher Springer-Verlag es_ES
dc.relation.ispartof European Food Research and Technology es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Chlorella vulgaris es_ES
dc.subject Arthrospira platensis es_ES
dc.subject Dunaliella salina extract es_ES
dc.subject Rheology es_ES
dc.subject Jams es_ES
dc.subject Microalgae es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.subject.classification MATEMATICA APLICADA es_ES
dc.title Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1007/s00217-021-03819-6 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 Uribe-Wandurraga, ZN.; Bravo Villar, MP.; Igual Ramo, M.; Savall, C.; García-Segovia, P.; Martínez-Monzó, J. (2021). Sugar and no sugar added fruit microalgae-enriched jams: a study about their physicochemical, rheological, and textural properties. European Food Research and Technology. 247(10):2565-2578. https://doi.org/10.1007/s00217-021-03819-6 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1007/s00217-021-03819-6 es_ES
dc.description.upvformatpinicio 2565 es_ES
dc.description.upvformatpfin 2578 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 247 es_ES
dc.description.issue 10 es_ES
dc.relation.pasarela S\443378 es_ES
dc.contributor.funder JUMEL ALIMENTARIA S.A. es_ES
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dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES
dc.subject.ods 03.- Garantizar una vida saludable y promover el bienestar para todos y todas en todas las edades es_ES


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