Application of chokeberry pomace as pectin substitute in nonconventional freeze-dried snacks: physicochemical characteristics of the products

IF 3 3区农林科学 Q2 FOOD SCIENCE & TECHNOLOGY European Food Research and Technology Pub Date : 2024-08-12 DOI:10.1007/s00217-024-04590-0

Magdalena Karwacka, Sabina Galus, Monika Janowicz

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Abstract

The objective of the study was the development of nonconventional restructured freeze-dried multicomponent snacks obtained with the addition of chokeberry pomace powder (CP) supported by calcium ions (0, 0.01 and 0.05%). The study consisted of the evaluation of the impact of various quantities (1, 3 and 5%) of dried chokeberry pomace powder on selected physicochemical characteristics compared to snacks structured by pectin (0.5 and 1.5%). The results showed that the application of CP caused a significant reduction in the snacks’ water content and activity, which could contribute to enhanced stability. Hygroscopic properties and porosity also decreased with increasing quantity of CP, which was a consequence of structural changes in the material. The CP addition elevated the hardness of the snacks, however the effect was notably lower than after pectin incorporation. The use of the CP promoted the bioactive compound content and antioxidant activity of the freeze-dried snack. Total phenolic and anthocyanin contents elevated with the increasing quantity of CP, also followed by antioxidant activity improvement. The introduction of anthocyanins, which are red colorants, also caused notable changes in the color of the products. Overall, the application of chokeberry pomace resulted in obtaining an innovative snack option characterized by fortified bioactive compounds content and antioxidant activity. However, more research is needed to optimize also nutritional characteristics of the products.

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在非常规冻干点心中应用越橘渣作为果胶替代品：产品的理化特性

这项研究的目的是开发添加了钙离子（0、0.01 和 0.05%）的酸果渣粉（CP）的非常规重组冻干多组分零食。与果胶结构的点心（0.5% 和 1.5%）相比，该研究评估了不同数量（1%、3% 和 5%）的干酸果渣粉对所选理化特性的影响。结果表明，添加氯化石蜡可显著降低点心的含水量和活性，从而有助于提高稳定性。吸湿性和孔隙率也随着氯化石蜡用量的增加而降低，这是材料结构发生变化的结果。添加氯化石蜡可提高点心的硬度，但效果明显低于添加果胶后的效果。氯化石蜡的使用提高了冻干点心的生物活性化合物含量和抗氧化活性。总酚和花青素的含量随着氯化石蜡用量的增加而增加，抗氧化活性也随之提高。花青素是一种红色着色剂，它的引入也使产品的颜色发生了显著变化。总之，应用酸果渣获得了一种创新的零食选择，其特点是强化了生物活性化合物含量和抗氧化活性。不过，还需要进行更多的研究，以优化产品的营养特性。

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来源期刊

European Food Research and Technology 工程技术-食品科技

CiteScore

6.60

自引率

3.00%

发文量

232

审稿时长

2.0 months

期刊介绍： The journal European Food Research and Technology publishes state-of-the-art research papers and review articles on fundamental and applied food research. The journal''s mission is the fast publication of high quality papers on front-line research, newest techniques and on developing trends in the following sections: -chemistry and biochemistry- technology and molecular biotechnology- nutritional chemistry and toxicology- analytical and sensory methodologies- food physics. Out of the scope of the journal are: - contributions which are not of international interest or do not have a substantial impact on food sciences, - submissions which comprise merely data collections, based on the use of routine analytical or bacteriological methods, - contributions reporting biological or functional effects without profound chemical and/or physical structure characterization of the compound(s) under research.