Trehalose-a multifunctional additive for food preservation

Influence of Sugars, Modified Starches and Hydrocolloids Addition on Colour and Thermal Properties of Raspberry Cream Fillings

“…All of four internal bonds in trehalose structure are indirectly connected to the two molecules of water and form part of the native dihydrate structure. This structure of trehalose causes unusual fl exibility around the disaccharide bond allowing its fi tting more closely with the irregular surface of macromolecules in comparison to disaccharides with a more rigid structure due to directly hydrogen bonded rings [Colaco & Roser, 1995]. Also, trehalose is stable in acidic conditions and at high temperatures [Colaco & Roser, 1995].…”

Trehalose: Current Use and Future Applications

“…Due to the linkage of the two glucopyranose rings occurring at the reducing end of the glycosyl residues ("-carbons), trehalose is a nonreducing sugar and demonstrates exceptional stability; 24,25 trehalose is not easily hydrolyzed by acid and the glycosidic bond is not cleaved by "-glycosidase. Although the "," form is the isomer commonly referred to as trehalose, ",$ and $,$ isomers exist in nature and display physical properties that are quite different from those of ","-trehalose.…”

“…The stability of trehalose to hydrolysis can be explained by the low energy of its glycosidic bond (<1 kcal/ mol). 25,37 In comparison, the glycosidic bond of sucrose is higher in free energy (27 kcal/mol), rendering the disaccharide more susceptible to hydrolysis in the presence of a mild acid, producing glucose and fructose, both of which are strong reducing sugars. In another study, the rate of hydrolysis, without acid catalysis, for trehalose was determined to be significantly lower than that for sucrose; 3.3 × 10 −15 s −1 and 5 × 10 −11 s −1 , respectively, at 25 • C (as determined by extrapolation from the Arrhenius plot, where E a was 37.1 and 31.4 kcal/mol for trehalose and sucrose, respectively).…”

Prevention of thermal degradation of anthocyanins in blackberry juice with addition of different sugars Prevención de degradación termal de antocianinas en zumo de mora con adición de diferentes azúcares

“…All four internal bonds are indirectly connected via the two water molecules, which form part of the native dihydrate structure. This arrangement gives the molecule an unusual flexibility around the disaccharide bond, which may allow it to fit more closely with the irregular surface of macromolecules than other, more rigid disaccharides, in which the rings are directly hydrogen bonded to each other (Colac¸o & Roser, 1995). According to Bordat, Lerbret, Demaret, Affouard, and Descamps (2004) trehalose has superior effects in ''destructuring'' the network of water and in slowing down its dynamics.…”

“…Trehalose has low free energy of activation of glycosidic bond, so trehalose structure is very stable regarding hydrolysis in comparison to sucrose (Colac¸o & Roser, 1995). Elevated levels of 5-hydroxymethylfurfural (HMF) may effect anthocyanin stability (Sadilova et al, 2009), which could also be a reason of anthocyanin stability when glucose and trehalose were added to samples, since Sadilova et al (2009) reported that samples with addition of glucose had the lowest HMF levels.…”