Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin
With its high moisture content and tender texture, fresh strawberry is very susceptible to mechanical damage and microbial infection. Drying is one of the most frequently employed methods to extend its shelf life, and freeze-dried restructured strawberry block (FRSB) is an emerging popular food. Her...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-10-01
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| Series: | Plants |
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| Online Access: | https://www.mdpi.com/2223-7747/11/21/2809 |
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| author | Jiaqi Hu Xiyun Sun Hongwei Xiao Feifei Yang Chunju Liu Haiou Wang Honglin Zhang Wei Zhang |
| author_facet | Jiaqi Hu Xiyun Sun Hongwei Xiao Feifei Yang Chunju Liu Haiou Wang Honglin Zhang Wei Zhang |
| author_sort | Jiaqi Hu |
| collection | DOAJ |
| description | With its high moisture content and tender texture, fresh strawberry is very susceptible to mechanical damage and microbial infection. Drying is one of the most frequently employed methods to extend its shelf life, and freeze-dried restructured strawberry block (FRSB) is an emerging popular food. Here, in order to enhance the quality of FRSB, edible gums of guar gum, pectin, and gelatin were added and the combination was optimized using response surface methodology (RSM) with chewiness, hardness, and organoleptic evaluations of the dried sample as the response indicators. The results showed that the combination addition of 0.10% guar gum, 0.22% pectin, and 0.30% gelatin contributed to the highest comprehensive quality of the dried sample. Compared with the untreated sample, the optimal combination addition of the three edible gums resulted in a higher moisture content for the dried sample (increased by 0.8%), and increased the chewiness, hardness, and porosity by 82.04%, 27.09%, and 3.01%, respectively, while maintaining more original color and forming a denser porous microstructure. The findings in the current work will be useful for the application of edible gums in freeze-dried restructured fruits and vegetables. |
| first_indexed | 2024-03-09T18:44:02Z |
| format | Article |
| id | doaj.art-5f370196ef04452b9e762d294e5b2cb0 |
| institution | Directory Open Access Journal |
| issn | 2223-7747 |
| language | English |
| last_indexed | 2024-03-09T18:44:02Z |
| publishDate | 2022-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Plants |
| spelling | doaj.art-5f370196ef04452b9e762d294e5b2cb02023-11-24T06:23:27ZengMDPI AGPlants2223-77472022-10-011121280910.3390/plants11212809Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and GelatinJiaqi Hu0Xiyun Sun1Hongwei Xiao2Feifei Yang3Chunju Liu4Haiou Wang5Honglin Zhang6Wei Zhang7College of Food Science, Shenyang Agricultural University, Shenyang 100866, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 100866, ChinaCollege of Engineering, China Agricultural University, Beijing 100083, ChinaCollege of Food Science, Shenyang Agricultural University, Shenyang 100866, ChinaInstitute of Agro-Product Processing, Jiangsu Academy of Agricultural Sciences, Nanjing 210014, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaSchool of Food Science, Nanjing Xiaozhuang University, Nanjing 211171, ChinaWith its high moisture content and tender texture, fresh strawberry is very susceptible to mechanical damage and microbial infection. Drying is one of the most frequently employed methods to extend its shelf life, and freeze-dried restructured strawberry block (FRSB) is an emerging popular food. Here, in order to enhance the quality of FRSB, edible gums of guar gum, pectin, and gelatin were added and the combination was optimized using response surface methodology (RSM) with chewiness, hardness, and organoleptic evaluations of the dried sample as the response indicators. The results showed that the combination addition of 0.10% guar gum, 0.22% pectin, and 0.30% gelatin contributed to the highest comprehensive quality of the dried sample. Compared with the untreated sample, the optimal combination addition of the three edible gums resulted in a higher moisture content for the dried sample (increased by 0.8%), and increased the chewiness, hardness, and porosity by 82.04%, 27.09%, and 3.01%, respectively, while maintaining more original color and forming a denser porous microstructure. The findings in the current work will be useful for the application of edible gums in freeze-dried restructured fruits and vegetables.https://www.mdpi.com/2223-7747/11/21/2809freeze-dried restructured strawberry blockedible gumtextural propertyqualityresponse surface methodology |
| spellingShingle | Jiaqi Hu Xiyun Sun Hongwei Xiao Feifei Yang Chunju Liu Haiou Wang Honglin Zhang Wei Zhang Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin Plants freeze-dried restructured strawberry block edible gum textural property quality response surface methodology |
| title | Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin |
| title_full | Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin |
| title_fullStr | Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin |
| title_full_unstemmed | Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin |
| title_short | Optimization of Conditions for a Freeze-Dried Restructured Strawberry Block by Adding Guar Gum, Pectin and Gelatin |
| title_sort | optimization of conditions for a freeze dried restructured strawberry block by adding guar gum pectin and gelatin |
| topic | freeze-dried restructured strawberry block edible gum textural property quality response surface methodology |
| url | https://www.mdpi.com/2223-7747/11/21/2809 |
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