Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (su...
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| Format: | Article |
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MDPI AG
2021-01-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/2/243 |
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| author | Josipa Vukoja Ivana Buljeta Ivana Ivić Josip Šimunović Anita Pichler Mirela Kopjar |
| author_facet | Josipa Vukoja Ivana Buljeta Ivana Ivić Josip Šimunović Anita Pichler Mirela Kopjar |
| author_sort | Josipa Vukoja |
| collection | DOAJ |
| description | The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (sucrose, maltose and trehalose). Evaluations of the phenolics, proanthocyanidins, antioxidant activity, color and volatiles of blackberry cream fillings were conducted after preparation and after three months of storage. Blackberry cream fillings were prepared from citrus fiber (5%), blackberry juice and disaccharides (50%). Disaccharide type had an effect on all investigated parameters. The highest phenol content was in fillings with trehalose (4.977 g/100 g) and the lowest was in fillings prepared with sucrose (4.249 g/100 g). The same tendency was observed after storage. Fillings with maltose had the highest proanthocyanidins content (473.05 mg/100 g) while fillings with sucrose had the lowest amount (299.03 mg/100 g) of these compounds. Regarding volatile compounds, terpenes and aldehydes and ketones were evaluated in the highest concentration. Terpenes were determined in the highest concentration in fillings with trehalose (358.05 µg/kg), while aldehydes and ketones were highest in fillings with sucrose (250.87 µg/kg). After storage, concentration of volatiles decreased. These results indicate that the selection of adequate disaccharides is very important since it can influence the final quality of the product. |
| first_indexed | 2024-03-09T03:40:11Z |
| format | Article |
| id | doaj.art-3b48b69c8b39438d9b71bac851630eb3 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T03:40:11Z |
| publishDate | 2021-01-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-3b48b69c8b39438d9b71bac851630eb32023-12-03T14:41:18ZengMDPI AGFoods2304-81582021-01-0110224310.3390/foods10020243Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream FillingsJosipa Vukoja0Ivana Buljeta1Ivana Ivić2Josip Šimunović3Anita Pichler4Mirela Kopjar5Faculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, CroatiaDepartment of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, NC 27695, USAFaculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, CroatiaFaculty of Food Technology Osijek, F. Kuhača 18, Josip Juraj Strossmayer University in Osijek, 31000 Osijek, CroatiaThe food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (sucrose, maltose and trehalose). Evaluations of the phenolics, proanthocyanidins, antioxidant activity, color and volatiles of blackberry cream fillings were conducted after preparation and after three months of storage. Blackberry cream fillings were prepared from citrus fiber (5%), blackberry juice and disaccharides (50%). Disaccharide type had an effect on all investigated parameters. The highest phenol content was in fillings with trehalose (4.977 g/100 g) and the lowest was in fillings prepared with sucrose (4.249 g/100 g). The same tendency was observed after storage. Fillings with maltose had the highest proanthocyanidins content (473.05 mg/100 g) while fillings with sucrose had the lowest amount (299.03 mg/100 g) of these compounds. Regarding volatile compounds, terpenes and aldehydes and ketones were evaluated in the highest concentration. Terpenes were determined in the highest concentration in fillings with trehalose (358.05 µg/kg), while aldehydes and ketones were highest in fillings with sucrose (250.87 µg/kg). After storage, concentration of volatiles decreased. These results indicate that the selection of adequate disaccharides is very important since it can influence the final quality of the product.https://www.mdpi.com/2304-8158/10/2/243citrus fiberblackberriesdisaccharidesphenolscolorvolatiles |
| spellingShingle | Josipa Vukoja Ivana Buljeta Ivana Ivić Josip Šimunović Anita Pichler Mirela Kopjar Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings Foods citrus fiber blackberries disaccharides phenols color volatiles |
| title | Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings |
| title_full | Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings |
| title_fullStr | Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings |
| title_full_unstemmed | Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings |
| title_short | Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings |
| title_sort | disaccharide type affected phenolic and volatile compounds of citrus fiber blackberry cream fillings |
| topic | citrus fiber blackberries disaccharides phenols color volatiles |
| url | https://www.mdpi.com/2304-8158/10/2/243 |
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