Classification, techno‐functional properties, and applications of diverse hydrocolloids in fruits‐based products: A concise review
Journal of Food Science,
Год журнала:
2025,
Номер
90(3)
Опубликована: Март 1, 2025
Abstract
Hydrocolloids
play
a
crucial
role
in
enhancing
the
quality
of
fruit‐based
products,
aligning
with
global
demands
for
healthier
and
more
sustainable
food
options.
This
review
highlights
latest
advancements
application
plant‐based,
algae‐based,
animal‐based,
microorganism‐based,
chemically
modified
hydrocolloids
fruit
purees,
leathers,
juices,
fillings.
work
importance
textural
stability,
thermal
properties,
nutritional
retention
while
maintaining
their
desirable
sensory
attributes.
The
central
aim
this
is
to
evaluate
comprehensively
techno‐functional
properties
hydrocolloids,
including
thickening,
gelling,
encapsulating,
stabilizing,
syneresis
inhibiting,
colloidal
stability.
Additionally,
interactions
between
ingredients,
particularly
sugars,
are
analyzed
provide
insights
into
bonding
mechanisms
influence
on
product
quality.
consolidates
recent
findings
guidance
researchers
industry
professionals
utilizing
improve
quality,
consumer
acceptability
offering
benefits
both
manufacturers
consumers.
Язык: Английский
An Updated Review on Exploring Hydrocolloids Application in Food Matrix: Current Insights Into Fruit, Bakery, Meat, and Dairy Based Products
Journal of Texture Studies,
Год журнала:
2025,
Номер
56(2)
Опубликована: Апрель 1, 2025
ABSTRACT
This
concise
review
provides
a
current
overview
of
hydrocolloid
applications
across
various
food
products,
including
fruit,
bakery,
meat,
and
dairy
products.
Hydrocolloids
are
gaining
popularity
for
their
role
in
producing
healthier
high‐quality
products
that
meet
consumer
expectations.
used
fruit‐based
such
as
purees,
jams,
jellies,
fruit
fillings,
juices,
leathers
to
enhance
textural
stability
by
preventing
syneresis
improving
nutritional
value
well
appeal.
In
bakery
muffins,
bread,
cakes,
cookies,
hydrocolloids
thermal
stability,
texture,
sensory
properties
while
also
supporting
the
development
low‐fat
formulations.
act
fat
substitutes
texture
modifiers
meat‐based
enhancing
water
retention,
emulsion
overall
quality.
They
help
developing
texture‐modified
foods
suitable
individuals
with
dysphagia.
The
use
particularly
yoghurts,
cheeses,
ice‐cream,
milk
beverages,
aims
reduce
content
retaining
creamy
viscosity
phase
separation.
highlighted
recent
advancements
applications,
mechanisms
interaction
components,
potential
nutritional,
textural,
functional
matrices.
By
addressing
research
gaps
challenges,
this
work
important
bringing
innovation
sustainability
product
development.
Язык: Английский