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Sour cherry puree was prepared with addition of sucrose or trehalose (5% and 10%). After stabilization of the mixture (puree with sugars), extracts were prepared and contents of phenolics and anthocyanin, polymeric colour percentage, and antioxidant activity were determined. Extracts were stored for 65 days at 4 °C. Control sample was extract of sour cherry puree without sugars. After extraction, extracts with 10% of sucrose or trehalose had higher phenolic content than the control sample. Anthocyanin content was higher in extracts with trehalose addition. During storage of extracts, samples with trehalose had higher retention of phenolic and anthocyanins than other samples. Addition of sucrose and trehalose as well as their amounts affected the stabilities of phenolics, anthocyanins, and antioxidant activity in sour cherry extracts.
The aim of the study was to analyse the influence of the type of osmotic substance (sucrose, glucose, xylitol, trehalose, and sorbitol) on the physicochemical properties of freeze-dried fruit (pear and pineapple). Controlling the functional properties of freeze-dried fruit after osmotic dehydration with aqueous solutions at water activity of aw=0.90 is presented. Decrease in the water adsorption index (WAI) was recorded for all dehydrated samples. The largest decrease (for pears and pineapples by 25 and 65%, respectively) was observed in osmoactive solutions containing trehalose. Considerable increase in the FAI was recorded in samples of dehydrated pineapple. In osmoactive trehalose solutions that increase hardly reached 46%, whereas in sorbitol and xylitol its value elevated to 39% and 13%, respectively. Regardless of the osmoactive sweetener applied prior to freeze-drying, an increase in specific surface area (SBET) of dried materials was observed. For dehydrated pears, SBET ranged from 96 to 697 m2 g−1, and for pineapple, from 115 to 938 m2 g−1. Osmotic dehydration before lyophilisation of fruit samples weakened rehydration relative to the control. The dehydration carried out with osmoactive sweeteners, that is, sorbitol, xylitol, and trehalose, allows obtaining a product with good functional properties that can be successfully used for supplementation of dietary products, in particular for diabetics.
Nowadays, people are focusing on antioxidant-rich food due to its beneficial effect on health. Thus, the goal of this study was to investigate the interactions between catechin, quercetin, and gallic acid in the presence of sugars (sucrose and trehalose) in complex food matrix such as pomegranate juice. Antioxidant activity (AOA) was measured by three different methods, DPPH and ABTS radical scavenging activity and ferric reducing antioxidant power (FRAP). In this paper, fundamental differences among used AOA measuring methods were confirmed, which can be traced back to interactions occurring between phenols and/or sugars. Even though addition of individual phenols increased AOA of mixtures, in the majority of binary and ternary mixtures antagonistic effects were observed. Positive effect of sugar addition was more pronounced in binary mixtures but the results were highly dependent on used AOA method.
Aktas, T., Fujii, S., Kwano, Y., Yamamoto, S. (2007) Effects of pretreatments of sliced vegetables with trehalose on drying characteristics and quality of dried products. Food and Bioproducts Processing 85: 178
small molecular weight carbohydrates (including FODMAPs) based on Muir et al. (2009) with minor modifications. Monomers and sugar alcohols were separated by a ligand exchange column (a). The DP2-DP4 oligomers (sucrose, maltose, trehalose, kestose
effect of sugar composition on the water sorption and softening properties of cookie, three types of sugar composition (sugar, sugar-trehalose, and sugar-sorbitol) were employed as an ingredient of cookie, and softening temperature of the cookie samples
the induction of transport of ions (e.g. potassium glutamate), are immediately induced during lag-phase. Further, osmotic genes such as those corresponding to the osmoprotectant trehalose are expressed. Finally, at the end of lag-phase and at beginning
microencapsulated by spray drying using legume proteins in combination with soluble fiber or trehalose . Food and Bioprocess Technology , 10 : 1374 – 1386 . https://doi.org/10.1007/s11947-017-1908-1 . Du , J. , Ge , Z.-Z. , Xu , Z. , Zou , B. , Zhang
