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
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/57693
Acceder
id CONICETDig_270394aa2917a793b391c42fc97264d6
oai_identifier_str oai:ri.conicet.gov.ar:11336/57693
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
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 Técnicas2025-10-15T15:32:24Zoai: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:34982025-10-15 15:32:25.196CONICET 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_ 1846083457252327424
score 13.22299

Publicaciones similares