Disaccharide Type Affected Phenolic and Volatile Compounds of Citrus Fiber-Blackberry Cream Fillings

Abstract

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.

The Effect of Crataegus Fruit Pre-Treatment and Preservation Methods on the Extractability of Aroma Compounds during Liqueur Production

“…In a study conducted by Vukoja et al [ 22 ], the addition of disaccharides (sucrose, maltose, trehalose) during the manufacture of juice and cream from blackberries had a significant impact on in the concentrations of most identified volatile compounds within each chemical group of compounds, i.e., alcohols, acids, aldehydes and ketones, and terpenes. Sucrose addition significantly increased concentrations of the analyzed volatiles compared to other products made with the addition of other sugars [ 22 ].…”

“…In a study conducted by Vukoja et al [ 22 ], the addition of disaccharides (sucrose, maltose, trehalose) during the manufacture of juice and cream from blackberries had a significant impact on in the concentrations of most identified volatile compounds within each chemical group of compounds, i.e., alcohols, acids, aldehydes and ketones, and terpenes. Sucrose addition significantly increased concentrations of the analyzed volatiles compared to other products made with the addition of other sugars [ 22 ]. Moreover, in cocoa products manufactured with various sugars (added in a total amount of 80%), the addition of sucrose contributed to increased concentrations of most identified volatile compounds compared to other added sugars, except for the concentration of aldehydes and ketones, which was similar [ 23 ].…”

Encapsulation of Blackberry Phenolics and Volatiles Using Apple Fibers and Disaccharides

“…The unique structure of trehalose enables trehalose to interact with both hydrophilic and hydrophobic molecules [ 57 ]; thus, this property could be the reason for the differences between the sucrose and trehalose microparticles. The differences caused by disaccharide types in fruit samples were proven in several studies [ 33 , 35 , 36 , 37 , 39 , 58 ], and in most cases, trehalose had a more positive effect on phenolics and antioxidant activity.…”

“…Sucrose is a commonly used saccharide in fruit product formulations, while the use of trehalose in formulations of fruit products is increasing in frequency. The positive influence of trehalose on volatiles and phenolics in different freeze-dried fruit products has been proven in several studies [ 28 , 29 , 30 , 31 , 32 , 33 , 34 , 35 , 36 , 37 , 38 , 39 ], therefore we wanted to determine whether a similar effect could be achieved in combination with apple fibers. An additional benefit of trehalose is its slow digestion, which results in a lower glycemic index, with a lower insulin release compared to sucrose [ 40 ].…”

Volatiles and Antioxidant Activity of Citrus Fiber/Blackberry Gels: Influence of Sucrose and Trehalose

“…Sucrose is established as a commonly used saccharide in fruit product formulations, while the utilization of trehalose in the formulation of fruit products has been increasing. Sucrose and trehalose’s impact on volatiles and phenolics in different fruit products has been investigated in numerous studies [ 15 , 16 , 17 , 18 , 19 , 20 , 21 , 22 , 23 , 24 , 25 , 26 , 27 , 28 , 29 , 30 , 31 ]. It was concluded that disaccharides’ effect on fruit product quality depended on its type as well as the amount.…”