나한과 분말을 첨가한 딸기잼의 제조 및 품질 특성 채린(Rin Chae); 정경아(Gyeong A Jeong); 황동범(Doeng Bum Hwang) ...
한국식품과학회지,
04/2024, Letnik:
56, Številka:
2
Journal Article
Recenzirano
In this study, low-sugar strawberry jam was produced by replacing 50% of sugar with monk fruit powder added at 1%, 2%, 3%, and 4% of the strawberry weight, and the quality characteristics were ...investigated. Hunter's color values of the jam indicated that an increase in monk fruit powder led to an increase in the L* value and a decrease in the b* value. In terms of texture profiles, the sample containing 2% monk fruit powder showed the highest chewiness and gumminess. Addition of monk fruit powder to strawberry jam tended to augment the total polyphenol content, DPPH radical scavenging ability, and total anthocyanin content as the quantity added increased. Furthermore, addition of monk fruit powder positively impacts the quality and antioxidant capacity of strawberry jam; adding 2% of monk fruit appears to be appropriate to replace 50% of the sugar content. KCI Citation Count: 0
Essential oils and their main compounds have been studied in-depth for their antifungal properties against a wide variety of microorganisms. However, the strong odour emitted by them, even at low ...concentrations, makes their incorporation into food matrices difficult. Immobilisation of antimicrobial compounds on solid surfaces could be a strategy to reduce their odour impact. The antifungal effectiveness of eugenol and thymol bioactive agents, free and immobilised on mesoporous silica microparticles (MCM-41 family), and their impact on the final aroma and fungal decay of strawberry jam, were evaluated herein. Free eugenol and thymol exhibited good antifungal properties against the fungi strains tested, and thymol proved more effective. The antifungal activity of immobilised eugenol and thymol displayed greater antifungal activity for immobilised eugenol. The jams prepared with immobilised eugenol on MCM-41 microparticles exhibited no mould and yeast development during the studied storage time. The sensory evaluation confirmed that eugenol and thymol immobilisation reduced their typical strong impact on strawberry jam flavour. This work demonstrates the promising use of immobilised eugenol on mesoporous silica microparticles to control strawberry jam decay.
•Innovative antifungal systems with eugenol and thymol were studied.•Immobilisation of bioactive agents on MCM-41 enhances its antifungal action.•Eugenol and thymol immobilised on MCM-41 improves the drawbacks due to its flavour.•Eugenol and thymol immobilised on MCM-41 are promising antifungal agents.
•The pathway of furan formation in real system - canned strawberry jam was proposed.•Citric acid added as an acidity-regulating agent could promote furan formation.•Sugar rather than ascorbic acid is ...main precursor to form furan in strawberry jam.•Adding thickening agents such as xanthan gum could mitigate furan formation.•Sucrose or glucose would be better choice than fructose or high-fructose corn syrup.
The formation mechanism of furan has been studied extensively in model systems, however, furan formation in real foods are complex and far from being fully understood. In this study, the effects of acid-regulating agent (citric acid), sugar addition (glucose, fructose and sucrose) and thickening agents (xanthan gum, κ-carrageenan and pectin) on furan levels in strawberry jams were studied; meanwhile the formation pathway of furan in canned strawberry jam was proposed by carbon module labeling (CAMOLA) technique. Our results suggested low pH promoted furan formation in strawberry jam. Besides, fructose produces more furans than sucrose and glucose, and the addition of xanthan gum reduced furan levels significantly. The kinetic data showed that ascorbic and dehydroascorbic acid degradation followed first-order kinetics while rate of furan formation followed zero-order kinetics. This study presented the possibility of mitigating furan formation in canned strawberry jams by optimization of processing parameters and addition of xanthan gum.
Purpose: Compare certain steps of strawberry jam processing, energy consumption, waste generation, as well as indicators of jam quality obtained through industrial and homemade methods.
...Method/design/approach: The jams were prepared in the fruit and vegetable laboratory as well as in the pilot plant. The bottling process involved hot sealing in glass jars with metal lids. After sealing, the jars were inverted, cooled, and stored at -18 °C until analysis. The ingredients used included high methoxyl pectin, citric acid, sucrose, and fresh acidic lemon juice. The analysis included the use of various chemicals such as methanol, sodium acetate, potassium chloride, hydrochloric acid, NaOH, ascorbic acid, dihydrated oxalic acid, and 2,6-dichloroindophenol.
Results and conclusion: The study examined industrial, semi-industrial, and homemade jams, highlighting changes in color parameters and losses of anthocyanins and ascorbic acid over time. Homemade jams exhibited greater variations in both color and processing. Strawberry pre-processing and water consumption differed between industrial and homemade productions, with a higher disposal rate observed in industrial production. The yield of industrial jams remained consistently above 90%, whereas homemade jams showed variations. Energy consumption was higher in homemade jams, making the industrial process more energy-efficient. Industrial vacuum processing provided advantages such as lower temperatures, reduced sensible heat, and minimized chemical changes, but it necessitated more expensive and maintenance-intensive equipment.
Originality/value: In contemporary discourse, there has been substantial censure directed towards industrialized foods in recent years, with a considerable portion lacking a rigorous scientific foundation. This study contributes by presenting findings that facilitate the discernment of advantages stemming from both industrial and artisanal processes, contingent upon the availability of requisite technical knowledge.
Voluntary oral drug administration using sweet substances promotes rodents’ therapeutic compliance while reducing stress induced by forced drug administration. We aimed to test whether rats would ...willingly eat strawberry jam or condensed milk from a syringe, and which one they would prefer. Our results show that rats prefer condensed milk, demonstrating its potential as a vehicle for the voluntary oral administration of drugs in experimental protocols.
•Determination of cochineal in strawberry jam by EEM and four-way PARAFAC model.•Carmoisine acted as a quencher in the fluorescence signal of cochineal.•Four-way PARAFAC avoids false compliant ...decisions in the determination of cochineal.•Cochineal was unequivocally identified and quantified in the presence of carmoisine.•Cochineal was detected in the strawberry jam above its maximum residue level.
The determination of cochineal (E-120) in strawberry jam was carried out in the presence of carmoisine (E-122) using the four-way PARAFAC decomposition and excitation-emission fluorescence matrices. In the measured conditions, there was no fluorescence signal for carmoisine due to a strong quenching effect and this colorant also led to a decrease of the fluorescence signal of cochineal. The European Union has fixed a maximum residue level, MRL, for cochineal in jam (100 mg kg−1). Therefore, the addition of other food colorant (carmoisine) in the jam could lead to false compliant decisions. The four-way PARAFAC decomposition avoided false compliant decisions caused by the quenching effect.
Cochineal was unequivocally identified. Detection capability (CCβ) was 0.72 mg L−1 for probabilities of false positive and false negative fixed at 0.05. Cochineal was detected in the jam (104.63 mg kg−1) above the MRL. This amount was compared with the one obtained using a HPLC/DAD method.
The objective of the work was to evaluate the use of cinnamon bark-xanthan gum emulsions to preserve strawberry jam. The optimisation of the methodology used to prepare the emulsions and, the ...evaluation of their antimicrobial activity in culture media and in the strawberry jam were investigated. Emulsions were prepared in either a rotor-stator homogeniser or a magnetic stirrer combined with a high pressure homogeniser. Microorganism suspensions (103 and 106 CFU/mL), essential oil concentration and microbial sensitivity were decisive in the emulsions’ antimicrobial activity. The high stress applied to samples and their heating during homogenisation caused essential oil content losses. The jams prepared with the oil-in-water emulsions inoculated with Aspergillus flavus, Penicillium expansum, Zygosaccharomyces rouxii and Zygosaccharomyces bailii exhibited no growth during the 28 days of analysis The obtained results indicated the suitability of cinnamon bark oil-xanthan gum emulsions for preserving strawberry jam.
•Antimicrobial oil-in-water emulsions containing cinnamon bark oil were studied.•The methodology used to prepare oil-in-water emulsions was optimized.•Fungi suspensions had an important role in the cinnamon bark oil activity.•The homogenisation process increased trans-cinnamaldehyde losses.•Cinnamon bark oil emulsions were able to prevent fungi growth in strawberry jam.
The effect of storage time and temperature on degradation of bioactive compounds such as ascorbic acid, anthocyanins, total phenols, colour and total antioxidant capacity of strawberry jam were ...investigated. The results indicated that lightness (
L
) value decreased significantly (
p
< 0.05) over 28 days of storage at 4 and 15 °C, with lower values measured at higher temperatures. Anthocyanins, ascorbic acid and colour degradation followed first-order kinetics where the rate constant increased with an increase in the temperature. The reaction rate constant (
k
) increased from 0.95 × 10
−2
day
−1
to 1.71 × 10
−2
day
−1
at 4 and 15 °C for anthocyanins. Similarly,
k
increased from 2.08 × 10
−2
day
−1
to 4.54 × 10
−2
day
−1
at 4 and 15 °C for ascorbic acid. In general, total antioxidant activity for strawberry jam samples stored for 28 days at 4 and 15 °C exhibited lower values as compared to control (day 0). The results showed greater stability of nutritional parameters at 4 °C compared to 15 °C.
•Cinnamon bark oil, zinc gluconate and trans-ferulic acid were used as antifungals.•Innovative delivery systems formulated with different antifungal agents were studied.•Emulsions’ impact on the ...sensory profile of strawberry jam was tested.•Hygienic quality of strawberry jam was maintained using novel emulsions.•The profile of the strawberry jam was not affected by emulsions’ addition.
The combination of antifungal agents (cinnamon bark oil, zinc gluconate and trans-ferulic acid) in oil-in-water emulsions to control the fungal spoilage of strawberry jams, minimising essential oil’s sensory impact, was evaluated in this work. The in vitro assays of free antifungal agents were performed against five fungal strains; meanwhile, the emulsions assays were conducted against Aspergillus niger given its strong resistance and its relevance in strawberry products. The emulsion formulated with 0.08mg/g of essential oil was able to inhibit mould growth after the incubation period. The incorporation of zinc gluconate or trans-ferulic acid, independently of the concentration used, allowed to reduce a 25% the amount of essential oil needed to inhibit the microbial growth. The combination of antifungal agents in the emulsions has demonstrated to be an effective alternative to reduce the amount of essential oil employed, maintaining the hygienic quality and sensory profile of the strawberry jam.
•The antifungal potential of essential oils and their emulsions has been evaluated.•Clove and cinnamon leaf essential oils have shown the highest antifungal activity.•Oil and polymer contents were ...established by physico-chemical and in vitro tests.•Oil-in-water emulsions were able to prevent mould growth in strawberry jams.
This work aimed to control the fungal deterioration of strawberry jams. The antifungal activity of the clove, cinnamon leaf, lemon and mandarin essential oils and their effectiveness in oil-in-water emulsions were evaluated. According to the results obtained, only clove and cinnamon leaf oils were selected to prepare emulsions. All the tested emulsions were stable, independently the amount of polymer and essential oil used. Essential oil loss was affected by the amount of polymer employed to prepare the emulsions. The oil-in-water emulsions with 5.0mg/g xanthan gum, and with 0.55mg/g clove or 0.65mg/g cinnamon leaf essential oil, were used for the in vivo tests. The jams prepared with the oil-in-water emulsions showed a lower fungal decay compared with jams without emulsion. The present work demonstrated that emulsions can be employed to prevent strawberry jam mould spoilage.
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