Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition

Autores
Varela, María Soledad; Palacio, María Alejandra; Navarro, Alba Sofia del Rosario; Yamul, Diego Karim
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0–50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content. The water holding capacity increased (63.30–97.90 g/100 g) and moisture content, water activity (0.987–0.884) and syneresis (36.03–1.30 g/100 g) decreased with the addition of honey. This ingredient modified mainly the textural parameters of gelatin (Hardness: 0.82–1.35 N) and carrageenan gels (Hardness: 2.46–2.81 N), whereas only the adhesiveness and the liquid like-behavior were increased in the pectin gels. Honey increased the solid behavior of gelatin gels (G': 54.64–173.37 Pa) but did not modify the rheological parameters of the carrageenan ones. Honey also had a smoothing effect on the microstructure of gels as observed in the scanning electron microscopy micrographs. This effect was also confirmed by the results of the gray level co-occurrence matrix and fractal model's analysis (fractal dimension: 1.797–1.527; lacunarity: 1.687–0.322). The principal component and cluster analysis classified samples by the hydrocolloid used, except the gelatin gel with the highest content of honey, which was differentiated as a separate group. Honey modified the texture, rheology, and microstructure of gels indicating that it is possible to generate new products to be used in other food matrices as texturizers.
EEA Balcarce
Fil: Varela, María Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Unidad Integrada; Argentina.
Fil: Varela, María Soledad. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina
Fil: Palacio, María Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Unidad Integrada; Argentina
Fil: Palacio, María Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina
Fil: Navarro, Alba Sofia del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Navarro, Alba Sofia del Rosario. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Navarro, Alba Sofia del Rosario. Universidad Nacional de la Plata. Facultad de Ingeniería. Departamento de Ingeniería de la Producción; Argentina
Fil: Yamul, Diego Karim. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
Fil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina.
Fuente
Journal Of Texture Studies 54 (5) : 646-658. (October 2023)
Materia
Miel
Carragenina
Gel
Pectina
Gelatina
Imagen Digital
Honey
Carrageenans
Gels
Pectins
Gelatin
Digital Imagery
Nivel de accesibilidad
acceso restringido
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/26236
Acceder
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oai_identifier_str oai:localhost:20.500.12123/26236
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey additionVarela, María SoledadPalacio, María AlejandraNavarro, Alba Sofia del RosarioYamul, Diego KarimMielCarrageninaGelPectinaGelatinaImagen DigitalHoneyCarrageenansGelsPectinsGelatinDigital ImageryGels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0–50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content. The water holding capacity increased (63.30–97.90 g/100 g) and moisture content, water activity (0.987–0.884) and syneresis (36.03–1.30 g/100 g) decreased with the addition of honey. This ingredient modified mainly the textural parameters of gelatin (Hardness: 0.82–1.35 N) and carrageenan gels (Hardness: 2.46–2.81 N), whereas only the adhesiveness and the liquid like-behavior were increased in the pectin gels. Honey increased the solid behavior of gelatin gels (G': 54.64–173.37 Pa) but did not modify the rheological parameters of the carrageenan ones. Honey also had a smoothing effect on the microstructure of gels as observed in the scanning electron microscopy micrographs. This effect was also confirmed by the results of the gray level co-occurrence matrix and fractal model's analysis (fractal dimension: 1.797–1.527; lacunarity: 1.687–0.322). The principal component and cluster analysis classified samples by the hydrocolloid used, except the gelatin gel with the highest content of honey, which was differentiated as a separate group. Honey modified the texture, rheology, and microstructure of gels indicating that it is possible to generate new products to be used in other food matrices as texturizers.EEA BalcarceFil: Varela, María Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Unidad Integrada; Argentina.Fil: Varela, María Soledad. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; ArgentinaFil: Palacio, María Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Unidad Integrada; ArgentinaFil: Palacio, María Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; ArgentinaFil: Navarro, Alba Sofia del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Navarro, Alba Sofia del Rosario. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; ArgentinaFil: Navarro, Alba Sofia del Rosario. Universidad Nacional de la Plata. Facultad de Ingeniería. Departamento de Ingeniería de la Producción; ArgentinaFil: Yamul, Diego Karim. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; ArgentinaFil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina.Wiley2026-05-18T11:38:33Z2026-05-18T11:38:33Z2023-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/26236https://onlinelibrary.wiley.com/doi/10.1111/jtxs.127740022-49011745-4603https://doi.org/10.1111/jtxs.12774Journal Of Texture Studies 54 (5) : 646-658. (October 2023)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/restrictedAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2026-05-28T08:47:27Zoai:localhost:20.500.12123/26236instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2026-05-28 08:47:27.431INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition
title Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition
spellingShingle Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition
Varela, María Soledad
Miel
Carragenina
Gel
Pectina
Gelatina
Imagen Digital
Honey
Carrageenans
Gels
Pectins
Gelatin
Digital Imagery
title_short Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition
title_full Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition
title_fullStr Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition
title_full_unstemmed Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition
title_sort Structural and functional properties and digital image texture analysis of gelatin, pectin, and carrageenan gels with honey addition
dc.creator.none.fl_str_mv Varela, María Soledad
Palacio, María Alejandra
Navarro, Alba Sofia del Rosario
Yamul, Diego Karim
author Varela, María Soledad
author_facet Varela, María Soledad
Palacio, María Alejandra
Navarro, Alba Sofia del Rosario
Yamul, Diego Karim
author_role author
author2 Palacio, María Alejandra
Navarro, Alba Sofia del Rosario
Yamul, Diego Karim
author2_role author
author
author
dc.subject.none.fl_str_mv Miel
Carragenina
Gel
Pectina
Gelatina
Imagen Digital
Honey
Carrageenans
Gels
Pectins
Gelatin
Digital Imagery
topic Miel
Carragenina
Gel
Pectina
Gelatina
Imagen Digital
Honey
Carrageenans
Gels
Pectins
Gelatin
Digital Imagery
dc.description.none.fl_txt_mv Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0–50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content. The water holding capacity increased (63.30–97.90 g/100 g) and moisture content, water activity (0.987–0.884) and syneresis (36.03–1.30 g/100 g) decreased with the addition of honey. This ingredient modified mainly the textural parameters of gelatin (Hardness: 0.82–1.35 N) and carrageenan gels (Hardness: 2.46–2.81 N), whereas only the adhesiveness and the liquid like-behavior were increased in the pectin gels. Honey increased the solid behavior of gelatin gels (G': 54.64–173.37 Pa) but did not modify the rheological parameters of the carrageenan ones. Honey also had a smoothing effect on the microstructure of gels as observed in the scanning electron microscopy micrographs. This effect was also confirmed by the results of the gray level co-occurrence matrix and fractal model's analysis (fractal dimension: 1.797–1.527; lacunarity: 1.687–0.322). The principal component and cluster analysis classified samples by the hydrocolloid used, except the gelatin gel with the highest content of honey, which was differentiated as a separate group. Honey modified the texture, rheology, and microstructure of gels indicating that it is possible to generate new products to be used in other food matrices as texturizers.
EEA Balcarce
Fil: Varela, María Soledad. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Unidad Integrada; Argentina.
Fil: Varela, María Soledad. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina
Fil: Palacio, María Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Balcarce. Unidad Integrada; Argentina
Fil: Palacio, María Alejandra. Universidad Nacional de Mar del Plata. Facultad de Ciencias Agrarias. Cátedra de Apicultura y Calidad y Tecnología de Miel; Argentina
Fil: Navarro, Alba Sofia del Rosario. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Navarro, Alba Sofia del Rosario. Universidad Nacional de La Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina
Fil: Navarro, Alba Sofia del Rosario. Universidad Nacional de la Plata. Facultad de Ingeniería. Departamento de Ingeniería de la Producción; Argentina
Fil: Yamul, Diego Karim. Universidad Nacional del Centro de la Provincia de Buenos Aires. Facultad de Ciencias Veterinarias; Argentina
Fil: Yamul, Diego Karim. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tandil; Argentina.
description Gels combined with honey might generate new possibilities of textures in food development. This work explores the structural and functional properties of gelatin (5 g/100 g), pectin (1 g/100 g), and carrageenan (1 g/100 g) gels with different content of honey (0–50 g/100 g). Honey decreased the transparency of gels and made them more yellow-greenish; all of them were firm and uniform, especially at the highest honey content. The water holding capacity increased (63.30–97.90 g/100 g) and moisture content, water activity (0.987–0.884) and syneresis (36.03–1.30 g/100 g) decreased with the addition of honey. This ingredient modified mainly the textural parameters of gelatin (Hardness: 0.82–1.35 N) and carrageenan gels (Hardness: 2.46–2.81 N), whereas only the adhesiveness and the liquid like-behavior were increased in the pectin gels. Honey increased the solid behavior of gelatin gels (G': 54.64–173.37 Pa) but did not modify the rheological parameters of the carrageenan ones. Honey also had a smoothing effect on the microstructure of gels as observed in the scanning electron microscopy micrographs. This effect was also confirmed by the results of the gray level co-occurrence matrix and fractal model's analysis (fractal dimension: 1.797–1.527; lacunarity: 1.687–0.322). The principal component and cluster analysis classified samples by the hydrocolloid used, except the gelatin gel with the highest content of honey, which was differentiated as a separate group. Honey modified the texture, rheology, and microstructure of gels indicating that it is possible to generate new products to be used in other food matrices as texturizers.
publishDate 2023
dc.date.none.fl_str_mv 2023-10
2026-05-18T11:38:33Z
2026-05-18T11:38:33Z
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/20.500.12123/26236
https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12774
0022-4901
1745-4603
https://doi.org/10.1111/jtxs.12774
url http://hdl.handle.net/20.500.12123/26236
https://onlinelibrary.wiley.com/doi/10.1111/jtxs.12774
https://doi.org/10.1111/jtxs.12774
identifier_str_mv 0022-4901
1745-4603
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/restrictedAccess
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Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv restrictedAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Journal Of Texture Studies 54 (5) : 646-658. (October 2023)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
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