Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis
Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence...
Saved in:
| Main Authors: | , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
|
| Series: | Gels |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2310-2861/10/9/580 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850260981207269376 |
|---|---|
| author | Ândria Viegas Maria João Alegria Anabela Raymundo |
| author_facet | Ândria Viegas Maria João Alegria Anabela Raymundo |
| author_sort | Ândria Viegas |
| collection | DOAJ |
| description | Fruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology. Viscosity, elastic modulus (G′), viscous modulus (G″), and firmness were measured. Results indicated that both time and temperature significantly improved rheological and textural properties. The optimal conditions (35.6 min and 84.2 °C) yielded a viscosity of 3.66 × 10⁴ ± 4.49 × 10<sup>2</sup> Pa·s and a G′ at 1 Hz of 2596 ± 128 Pa. The final product exhibited the desirable texture, was free of added sugars, had low lipid content, and retained its bioactive compounds. Applying apple pomace in the formulation allows a more efficient hydrocolloid system, promotes a circular economy, and combats food waste. |
| format | Article |
| id | doaj-art-c751c69ea7a84fd09ecc9c98a5dd4e17 |
| institution | OA Journals |
| issn | 2310-2861 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Gels |
| spelling | doaj-art-c751c69ea7a84fd09ecc9c98a5dd4e172025-08-20T01:55:31ZengMDPI AGGels2310-28612024-09-0110958010.3390/gels10090580Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition AnalysisÂndria Viegas0Maria João Alegria1Anabela Raymundo2LEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food Research Center, Associate Laboratory TERRA, Instituto Superior de Agronomia, Universidade de Lisboa, 1349-017 Lisbon, PortugalFruit juice processing can generate significant waste, but efficiently repurposing some of its byproducts not only reduces environmental impact but also adds value, thereby enhancing sustainability in the food industry. This work assesses the use of hydrocolloids in jam preparation and the influence of time and temperature on gelation in the presence of apple pomace. The effects of different processing conditions were analyzed using response surface methodology. Viscosity, elastic modulus (G′), viscous modulus (G″), and firmness were measured. Results indicated that both time and temperature significantly improved rheological and textural properties. The optimal conditions (35.6 min and 84.2 °C) yielded a viscosity of 3.66 × 10⁴ ± 4.49 × 10<sup>2</sup> Pa·s and a G′ at 1 Hz of 2596 ± 128 Pa. The final product exhibited the desirable texture, was free of added sugars, had low lipid content, and retained its bioactive compounds. Applying apple pomace in the formulation allows a more efficient hydrocolloid system, promotes a circular economy, and combats food waste.https://www.mdpi.com/2310-2861/10/9/580response surface methodoloyhydrocolloidsapple pomacesustainability |
| spellingShingle | Ândria Viegas Maria João Alegria Anabela Raymundo Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis Gels response surface methodoloy hydrocolloids apple pomace sustainability |
| title | Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis |
| title_full | Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis |
| title_fullStr | Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis |
| title_full_unstemmed | Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis |
| title_short | Sustainable Jam with Apple Pomace: Gelling, Rheology, and Composition Analysis |
| title_sort | sustainable jam with apple pomace gelling rheology and composition analysis |
| topic | response surface methodoloy hydrocolloids apple pomace sustainability |
| url | https://www.mdpi.com/2310-2861/10/9/580 |
| work_keys_str_mv | AT andriaviegas sustainablejamwithapplepomacegellingrheologyandcompositionanalysis AT mariajoaoalegria sustainablejamwithapplepomacegellingrheologyandcompositionanalysis AT anabelaraymundo sustainablejamwithapplepomacegellingrheologyandcompositionanalysis |