Trehalose as a drying aid of fruit products: influence on physical properties, sensory characteristics and volatile retention

• Autores: Galmarini, Mara Virginia; van Baren, C.M.; Zamora, María Clara; Chirife, Jorge
• Año de publicación: 2010
• Idioma: inglés
• Tipo de recurso: parte de libro
• Fuente: Filip, R. (ed.). Multidisciplinary Approaches on Food Science and Nutrition for the XXI Century. Kerala: Transworld Research Network, 2011
• Materia: TREHALOSA; FRUTAS; DESHIDRATACION
• Institución: Pontificia Universidad Católica Argentina

Fil: Galmarini, Mara Virginia. Pontificia Universidad Católica Argentina. Facultad de Ciencias Agrarias; Argentina
Fil: Galmarini, Mara Virginia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: van Baren, C.M. Universidad de Buenos Aires. Instituto de Química y Metabolismo del Fármaco; Argentina
Fil: van Baren, C.M. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Zamora, María Clara. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Fil: Zamora, María Clara. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Chirife, Jorge. Pontificia Universidad Católica Argentina. Facultad de Ingeniería y Ciencias Agrarias; Argentina
Abstract: The consumer acceptability of food products is influenced by many factors, including aroma, flavor, color and texture. In dehydrated fruit products the kind of dehydration process as well as the use of drying aids – such as sugars – can influence those attributes. Sucrose has been widely reported in literature as a drying aid of fruit pieces/ purees. However, the use of sucrose has important drawbacks such as its relatively low glass transition temperature (Tg), its susceptibility to hydrolysis in acidic media, participation in Maillard’s reactions and a very sweet taste which somewhat masks the natural fruity flavor. Trehalose may be a potential substitute for sucrose in food formulations because; although its chemical structure is very similar to that of sucrose, it is more stable at low pH and high temperatures, it is not involved in caramelization and Maillard’s reactions and its sweetness is only 45% of that of sucrose. Moreover, its Tg is much higher than that of sucrose thus improving physical stability of dried products. This review discusses the potential use of trehalose as a functional replacement of sucrose as a drying aid to produce dried fruits; its utilization in carrier formulations to produce spray-dried encapsulated aromas is also discussed to some extent. Special attention is paid to the characteristics of aroma retention when trehalose is used as drying aid. Future trends are also discussed.