Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention

Abstract: The consumer acceptability of food products is influenced by many factors, including aroma, flavor, color and texture. In dehydrated fruit products the kind of dehydration process as well as the use of drying aids – such as sugars – can influence those attributes. Sucrose has been widely...

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Autores principales: Galmarini, Mara Virginia, van Baren, C.M., Zamora, María Clara, Chirife, Jorge
Formato: Parte de libro
Lenguaje:Inglés
Publicado: Research Signpost 2022
Materias:
TREHALOSA
FRUTAS
DESHIDRATACION
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/14996
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-14996
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic TREHALOSA
FRUTAS
DESHIDRATACION
spellingShingle TREHALOSA
FRUTAS
DESHIDRATACION
Galmarini, Mara Virginia
van Baren, C.M.
Zamora, María Clara
Chirife, Jorge
Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention
topic_facet TREHALOSA
FRUTAS
DESHIDRATACION
description Abstract: The consumer acceptability of food products is influenced by many factors, including aroma, flavor, color and texture. In dehydrated fruit products the kind of dehydration process as well as the use of drying aids – such as sugars – can influence those attributes. Sucrose has been widely reported in literature as a drying aid of fruit pieces/ purees. However, the use of sucrose has important drawbacks such as its relatively low glass transition temperature (Tg), its susceptibility to hydrolysis in acidic media, participation in Maillard’s reactions and a very sweet taste which somewhat masks the natural fruity flavor. Trehalose may be a potential substitute for sucrose in food formulations because; although its chemical structure is very similar to that of sucrose, it is more stable at low pH and high temperatures, it is not involved in caramelization and Maillard’s reactions and its sweetness is only 45% of that of sucrose. Moreover, its Tg is much higher than that of sucrose thus improving physical stability of dried products. This review discusses the potential use of trehalose as a functional replacement of sucrose as a drying aid to produce dried fruits; its utilization in carrier formulations to produce spray-dried encapsulated aromas is also discussed to some extent. Special attention is paid to the characteristics of aroma retention when trehalose is used as drying aid. Future trends are also discussed.
format Parte de libro
author Galmarini, Mara Virginia
van Baren, C.M.
Zamora, María Clara
Chirife, Jorge
author_facet Galmarini, Mara Virginia
van Baren, C.M.
Zamora, María Clara
Chirife, Jorge
author_sort Galmarini, Mara Virginia
title Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention
title_short Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention
title_full Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention
title_fullStr Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention
title_full_unstemmed Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention
title_sort trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention
publisher Research Signpost
publishDate 2022
url https://repositorio.uca.edu.ar/handle/123456789/14996
work_keys_str_mv AT galmarinimaravirginia trehaloseasadryingaidoffruitproductsinfluenceonphysicalpropertiessensorycharacteristicsandvolatileretention
AT vanbarencm trehaloseasadryingaidoffruitproductsinfluenceonphysicalpropertiessensorycharacteristicsandvolatileretention
AT zamoramariaclara trehaloseasadryingaidoffruitproductsinfluenceonphysicalpropertiessensorycharacteristicsandvolatileretention
AT chirifejorge trehaloseasadryingaidoffruitproductsinfluenceonphysicalpropertiessensorycharacteristicsandvolatileretention
bdutipo_str Repositorios
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