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Cited by 43Polysaccharides Composition and ApplicationsFood composition and propertiesProteins in Food Systems

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Pectin Gels Enriched with Dietary Fibre for the Development of Healthy Confectionery Jams

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Pilot Plant of Chemical Engineering, PLAPIQUI (UNS-CONICET), Camino La Carrindanga Km 7, 8000 Bahía Blanca, Argentina, Figueroa, Lilian E., Genovese, Diego B., Pilot Plant of Chemical Engineering, PLAPIQUI (UNS-CONICET), Camino La Carrindanga Km 7, 8000 Bahía Blanca, Argentina, Department of Chemical Engineering, Universidad Nacional del Sur (UNS), Alem 1253, 8000 Bahía Blanca, Argentina·2018·Food Technology and Biotechnology
DOI 10.17113/ftb.56.03.18.5641PMC PMC6233018
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Abstract

The objective of this work is to evaluate the effect of the addition of dietary fibre from different sources (apple, bamboo, psyllium and wheat) and pectin mass fraction (0.4 and 0.5 g/100 g) on the physicochemical properties of pectin gels for the development of a novel, healthy product similar to a fruit confectionery jam. A mass fraction of 3 g/100 g fibre was added to each pectin gel in order to declare the final product as a source of fibre. It was evident that pectin content, type of fibre, and their interaction had a significant effect on the viscoelastic and mechanical properties, and syneresis (water loss) of the gels. Since syneresis of the gel with 0.4 g/100 g pectin was undesirably high, only studies of gels with 0.5 g/100 g pectin followed from this point forward. Fibre addition had a reinforcing effect on the viscoelastic properties of these gels (wheat>psyllium>bamboo>apple). Psyllium-enriched gels did not suffer any syneresis, although they showed an undesirable "gummy" property, caused by low fracturability, high cohesiveness and low hardness. Then, in order to improve the organoleptic properties of the gels, we combined fibre from different sources in pairs (1:1). In general, fibre combination decreased the viscoelastic properties of the gels. However, mixing psyllium with other fibre produced a desirable effect on the mechanical properties of the gels, keeping the syneresis at 0 g/100 g. This indicates that 0.5 g/100 g pectin and 1.5 g/100 g psyllium fibre with 1.5 g/100 g other fibre was the best formulation for the stability and texture of this product.

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Fig. 1 Micrographs of wheat fibre: a) dry, and b) hydrated
Fig. 1 Micrographs of wheat fibre: a) dry, and b) hydratedCC BY-ND · PubMed Central
Fig. 2 a) Elastic modulus (G’) vs temperature (t) during cooling, and b) G’ vs angular frequency (ω) of samples with pectin 0.4 g/100 g (marked with 1) and 0.5 g/100 g (marked with 2), enriched with apple (A), bamboo (B), psyllium (P) or wheat (W) fibre, and control sample without fibre (C), c) G’ vs t during cooling, and d) G’ vs ω of samples with pectin 0.5 g/100 g enriched with one type of fibre (A, B, P or W), and fibre combinations (1:1)
Fig. 2 a) Elastic modulus (G’) vs temperature (t) during cooling, and b) G’ vs angular frequency (ω) of samples with pectin 0.4 g/100 g (marked with 1) and 0.5 g/100 g (marked with 2), enriched with apple (A), bamboo (B), psyllium (P) or wheat (W) fibre, and control sample without fibre (C), c) G’ vs t during cooling, and d) G’ vs ω of samples with pectin 0.5 g/100 g enriched with one type of fibre (A, B, P or W), and fibre combinations (1:1)CC BY-ND · PubMed Central
Fig. 3 Force (F) vs time (t) curves during texture profile analysis (TPA) test: a) gels with pectin 0.4 g/100 g (marked with 1) and 0.5 g/100 g (marked with 2), enriched with apple (A), bamboo (B), psyllium (P) or wheat (W) fibre, and control sample without fibre (C), b) gels with pectin 0.5 g/100 g enriched with one type of fibre (A, B, P or W), and fibre combinations (1:1)
Fig. 3 Force (F) vs time (t) curves during texture profile analysis (TPA) test: a) gels with pectin 0.4 g/100 g (marked with 1) and 0.5 g/100 g (marked with 2), enriched with apple (A), bamboo (B), psyllium (P) or wheat (W) fibre, and control sample without fibre (C), b) gels with pectin 0.5 g/100 g enriched with one type of fibre (A, B, P or W), and fibre combinations (1:1)CC BY-ND · PubMed Central
Fig. 4 Micrographs of pectin gels enriched with different types of fibre: a) apple, b) psyllium, c) bamboo and d) wheat
Fig. 4 Micrographs of pectin gels enriched with different types of fibre: a) apple, b) psyllium, c) bamboo and d) wheatCC BY-ND · PubMed Central

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Metadata

Authors
Pilot Plant of Chemical Engineering, P. (.-C., Figueroa, L. E., Genovese, D. B., Pilot Plant of Chemical Engineering, P. (.-C., & Department of Chemical Engineering, U. N. D. S. (.
Affiliations
Consejo Nacional de Investigaciones Científicas y Técnicas (AR)
Corresponding author
Figueroa, Lilian E.
ORCID
Venue
Food Technology and Biotechnology
Publisher
Faculty of Food Technology and Biotechnology - University of Zagreb
Published
2018
Volume
56
Issue
3
Pages
441-453
ISSN
  • 1330-9862 (ISSN-L)
  • 1334-2606
DOI
10.17113/ftb.56.03.18.5641
PMC
PMC6233018
OpenAlex
W2801125104
Cited by
43
References
0
Citations by year
2026: 6 · 2025: 8 · 2024: 3 · 2023: 5 · 2022: 4 · 2021: 7 · 2020: 5 · 2019: 4 · 2018: 1
FWCI
3.99
Type
journal article
Language
en
Open access
Licence
cc-by
Locations
  • Food Technology and Biotechnology (publishedVersion, cc-by)
  • Europe PMC (PubMed Central) (publishedVersion, cc-by-nd)
  • PubMed Central (publishedVersion, cc-by-nd)
  • PubMed (publishedVersion)
  • Americanae (AECID Library) (publishedVersion, other-oa)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion, cc-by-sa)
  • DOAJ (DOAJ: Directory of Open Access Journals) (submittedVersion)
  • LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-nc)
Funders
  • Consejo Nacional de Investigaciones Científicas y Técnicas (2015‐2017, PIP 2015-2017 N°0156, PIP-2015, PIP-2015-2017)
  • Universidad Nacional del Sur (PGI 24/M152, PGI 24)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Polysaccharides Composition and Applications
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Proteins in Food Systems
Keywords
pectin gels, dietary fiber, psyllium, bamboo fiber, wheat fiber, syneresis, viscoelasticity, mechanical properties, healthy food products

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