High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure
- Autores
- Genovese, Diego Bautista; Ye, Aiqain; Singh, Harjinder
- Año de publicación
- 2010
- Idioma
- inglés
- Tipo de recurso
- artículo
- Estado
- versión publicada
- Descripción
- In order to study the effect of fruit pulp on the structure of fruit jams, they were modeled as composites with a high-methoxyl pectin (HMP) gel matrix filled with apple particles. The effect of particle concentration (0, 1 and 2 wt%) and particle size (small: < 125 μm, and large: 125-850 μm) on a pectin gel (0.5 wt% HMP, 65 wt% glucose, pH 3.0, 0.1 M citrate buffer) were studied. Rheological measurements showed that increasing concentration of small particles produced a significant increase in the elastic modulus of the composite gels. Penetration tests showed that 1 wt% small particles produced a significant decrease of gel strength, rupture strength, adhesiveness and brittleness. Increasing particle size produced a further decrease of these properties (only significant for gel strength). When concentration of small particles was raised to 2 wt%, these parameters (except brittleness) increased back to the control sample (0% particles) values. PRACTICAL APPLICATIONS: Knowledge of the effect of fruit particles on the structure of pectin gels would allow controlling the rheological and mechanical properties of fruit jams in terms of the size and concentration of fruit pulp used in their formulation. © 2010 Wiley Periodicals, Inc.
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Ye, Aiqain. Massey University; Nueva Zelanda
Fil: Singh, Harjinder. Massey University; Nueva Zelanda - Materia
-
Composite Gels
Filler-Matrix
Fruit Jams
Microstructure
Rheology
Texture - Nivel de accesibilidad
- acceso abierto
- Condiciones de uso
- https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
- Repositorio
- Institución
- Consejo Nacional de Investigaciones Científicas y Técnicas
- OAI Identificador
- oai:ri.conicet.gov.ar:11336/57693
Ver los metadatos del registro completo
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oai:ri.conicet.gov.ar:11336/57693 |
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spelling |
High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structureGenovese, Diego BautistaYe, AiqainSingh, HarjinderComposite GelsFiller-MatrixFruit JamsMicrostructureRheologyTexturehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2In order to study the effect of fruit pulp on the structure of fruit jams, they were modeled as composites with a high-methoxyl pectin (HMP) gel matrix filled with apple particles. The effect of particle concentration (0, 1 and 2 wt%) and particle size (small: < 125 μm, and large: 125-850 μm) on a pectin gel (0.5 wt% HMP, 65 wt% glucose, pH 3.0, 0.1 M citrate buffer) were studied. Rheological measurements showed that increasing concentration of small particles produced a significant increase in the elastic modulus of the composite gels. Penetration tests showed that 1 wt% small particles produced a significant decrease of gel strength, rupture strength, adhesiveness and brittleness. Increasing particle size produced a further decrease of these properties (only significant for gel strength). When concentration of small particles was raised to 2 wt%, these parameters (except brittleness) increased back to the control sample (0% particles) values. PRACTICAL APPLICATIONS: Knowledge of the effect of fruit particles on the structure of pectin gels would allow controlling the rheological and mechanical properties of fruit jams in terms of the size and concentration of fruit pulp used in their formulation. © 2010 Wiley Periodicals, Inc.Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Ye, Aiqain. Massey University; Nueva ZelandaFil: Singh, Harjinder. Massey University; Nueva ZelandaWiley Blackwell Publishing, Inc2010-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/57693Genovese, Diego Bautista; Ye, Aiqain; Singh, Harjinder; High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 41; 2; 4-2010; 171-1890022-4901CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4603.2010.00220.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2010.00220.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:34:56Zoai:ri.conicet.gov.ar:11336/57693instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:34:57.158CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse |
dc.title.none.fl_str_mv |
High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure |
title |
High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure |
spellingShingle |
High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure Genovese, Diego Bautista Composite Gels Filler-Matrix Fruit Jams Microstructure Rheology Texture |
title_short |
High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure |
title_full |
High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure |
title_fullStr |
High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure |
title_full_unstemmed |
High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure |
title_sort |
High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure |
dc.creator.none.fl_str_mv |
Genovese, Diego Bautista Ye, Aiqain Singh, Harjinder |
author |
Genovese, Diego Bautista |
author_facet |
Genovese, Diego Bautista Ye, Aiqain Singh, Harjinder |
author_role |
author |
author2 |
Ye, Aiqain Singh, Harjinder |
author2_role |
author author |
dc.subject.none.fl_str_mv |
Composite Gels Filler-Matrix Fruit Jams Microstructure Rheology Texture |
topic |
Composite Gels Filler-Matrix Fruit Jams Microstructure Rheology Texture |
purl_subject.fl_str_mv |
https://purl.org/becyt/ford/2.11 https://purl.org/becyt/ford/2 |
dc.description.none.fl_txt_mv |
In order to study the effect of fruit pulp on the structure of fruit jams, they were modeled as composites with a high-methoxyl pectin (HMP) gel matrix filled with apple particles. The effect of particle concentration (0, 1 and 2 wt%) and particle size (small: < 125 μm, and large: 125-850 μm) on a pectin gel (0.5 wt% HMP, 65 wt% glucose, pH 3.0, 0.1 M citrate buffer) were studied. Rheological measurements showed that increasing concentration of small particles produced a significant increase in the elastic modulus of the composite gels. Penetration tests showed that 1 wt% small particles produced a significant decrease of gel strength, rupture strength, adhesiveness and brittleness. Increasing particle size produced a further decrease of these properties (only significant for gel strength). When concentration of small particles was raised to 2 wt%, these parameters (except brittleness) increased back to the control sample (0% particles) values. PRACTICAL APPLICATIONS: Knowledge of the effect of fruit particles on the structure of pectin gels would allow controlling the rheological and mechanical properties of fruit jams in terms of the size and concentration of fruit pulp used in their formulation. © 2010 Wiley Periodicals, Inc. Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina Fil: Ye, Aiqain. Massey University; Nueva Zelanda Fil: Singh, Harjinder. Massey University; Nueva Zelanda |
description |
In order to study the effect of fruit pulp on the structure of fruit jams, they were modeled as composites with a high-methoxyl pectin (HMP) gel matrix filled with apple particles. The effect of particle concentration (0, 1 and 2 wt%) and particle size (small: < 125 μm, and large: 125-850 μm) on a pectin gel (0.5 wt% HMP, 65 wt% glucose, pH 3.0, 0.1 M citrate buffer) were studied. Rheological measurements showed that increasing concentration of small particles produced a significant increase in the elastic modulus of the composite gels. Penetration tests showed that 1 wt% small particles produced a significant decrease of gel strength, rupture strength, adhesiveness and brittleness. Increasing particle size produced a further decrease of these properties (only significant for gel strength). When concentration of small particles was raised to 2 wt%, these parameters (except brittleness) increased back to the control sample (0% particles) values. PRACTICAL APPLICATIONS: Knowledge of the effect of fruit particles on the structure of pectin gels would allow controlling the rheological and mechanical properties of fruit jams in terms of the size and concentration of fruit pulp used in their formulation. © 2010 Wiley Periodicals, Inc. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010-04 |
dc.type.none.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://purl.org/coar/resource_type/c_6501 info:ar-repo/semantics/articulo |
format |
article |
status_str |
publishedVersion |
dc.identifier.none.fl_str_mv |
http://hdl.handle.net/11336/57693 Genovese, Diego Bautista; Ye, Aiqain; Singh, Harjinder; High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 41; 2; 4-2010; 171-189 0022-4901 CONICET Digital CONICET |
url |
http://hdl.handle.net/11336/57693 |
identifier_str_mv |
Genovese, Diego Bautista; Ye, Aiqain; Singh, Harjinder; High methoxyl pectin/apple particles composite gels: Effect of particle size and particle concentration on mechanical properties and gel structure; Wiley Blackwell Publishing, Inc; Journal Of Texture Studies; 41; 2; 4-2010; 171-189 0022-4901 CONICET Digital CONICET |
dc.language.none.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
info:eu-repo/semantics/altIdentifier/doi/10.1111/j.1745-4603.2010.00220.x info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1111/j.1745-4603.2010.00220.x |
dc.rights.none.fl_str_mv |
info:eu-repo/semantics/openAccess https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ |
dc.format.none.fl_str_mv |
application/pdf application/pdf |
dc.publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
publisher.none.fl_str_mv |
Wiley Blackwell Publishing, Inc |
dc.source.none.fl_str_mv |
reponame:CONICET Digital (CONICET) instname:Consejo Nacional de Investigaciones Científicas y Técnicas |
reponame_str |
CONICET Digital (CONICET) |
collection |
CONICET Digital (CONICET) |
instname_str |
Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.name.fl_str_mv |
CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas |
repository.mail.fl_str_mv |
dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar |
_version_ |
1844614366849138688 |
score |
13.070432 |