Title Introduction Methods Results Discussion Conclusion References Title Introduction Methods

TitleIntroductionMethodsResultsDiscussionConclusionReferencesTitleIntroductionMethodsResultsDiscussionConclusionReferences

TitleIntroductionMethodsResultsDiscussionConclusionReferencesTitleIntroductionMethodsResultsD

An addition of ascorbic acid or calcium ascorbate have

positive effets on the browning.

ConclusionReferences

Summary: The management of logistic and stock matters encourages the pastry industry to develop quality products with a long shelf-life. This study is based on the desire of Unifine Food and Bake Ingredients to increase the shelf-life of its fruit fillings. Different fruit fillings (apples, cherries, strawberries) have first been selected. The aging of the products was then characterized through physico-chemical and sensory analyses. Browning and the loss of hardness of the fruits have been identified as the major alterations of the studied products. After searching for the causes of these alterations, it turned out that the heat treatment applied to the studied fruit fillings is sufficient to destroy the enzymes responsible for browning. However, this heat treatment also leads to a decrease in ascorbic acid content, which can promote browning. Finally, several ways of improvements were tested. It seems that an increase in ascorbic acid content and / or an addition of calcium ascorbate may contribute to a slight slowdown of the involved alterations.

Result (2) : Sensory analyses

STUDY OF THE AGING AND THE SHELF-LIFE EXTENSION OF FRUIT FILLINGS CONTAINED IN BUCKETS

de Caritat H., Delacharlerie S., Sindic M., Deconinck T. Gembloux Agro-Bio Tech, Université de Liège (ULg), Unifine Food and Bake Ingredients

Characterization of fruit fillings

Identification of the origins of the apple filling alterations Possible improvements tested Conclusion and perspectives

The results enable us to propose some improvements and advice :

For a better understanding of the mechanisms of the browning of apple fillings, it would be appropriate to analyze the presence of o-quinones. These molecules are truly the cornerstone of enzymatic browning.

The texture of apples also degrades through some enzymatic reactions. Therefore, it would be interesting to examine more deeply the possibility of using the thermo-sonication.

Finally, it could be interesting to determine the shelf-life of actual product, although this was not the subject of the initial request Unifine. This has unfortunately not been undertaken. To do this, a larger number of samples would have been necessary to have a more regular serie of products. A sensory analysis using a panel of consumers would have assessed the shelf-life.

Apple pieces and syrup, untreated and treated with a Gaiacol solution

Cut pieces, untreated and untreated with a Gaiacol solutionOdor (intensity)

Sweetness

Salty taste

Bitter taste

Aroma

Viscosity

Acidity

Color (intensity)

Apple filling

Cherry filling

Strawberry filling

Result (1) : Presence of polyphenol oxidase

Result (2) : Ascorbic acid degradation

Result (3) : Addition of calcium ascorbate

Result (2) : Correction of the ascorbic acid content

Result (1) : Ascorbic acid substitution

Result (3) : Puree homogeneity

Result (4) : Apple hardness

0 days Incubator at 37°C during 18 daysColorimetric parameters of the tested formulations

Analysis of variance for erythorbic acid addition

Statistical resullts of the hardness of apple pieces with calcium ascorbate addition

Ascorbic acid losses during the aging of the apple filling

Months

Hardness comparison between fresh and processed apples

The apple puree appears inhomogeneous. Several factors could explain these color and density differences. The sample collect, the manufacturing process or the raw materials. A further standardization is desiable to avoid variations.

Odor (intensity)

Sweetness

Salty taste

Bitter taste

Aroma

Viscosity

Acidity

Color (intensity)

Odor (intensity)

Sweetness

Salty taste

Bitter taste

Aroma

Viscosity

Acidity

Color (intensity)

Reference

5 months

8 months

Reference

3 months

11 months

25 months

Syrup color

Fruit color

Aroma (intensity)

Salty taste

Odor (intensity)

Acidity

Sweetness

Bitter taste

sity

Fruit hardness

Aroma (type)

Reference

7 months

Syrup color

Fruit color

Aroma (intensity)

Odor (intensity)

Acidity

Bitter taste

osity

Fruit hardness

Salty taste

Odor (intensity)

Sweetness

Salty taste

Bitter taste

Aroma

Viscosity

Acidity

Color (intensity)

Sweetness

Aroma (type)

Aging(1,2,3,4) Apple (P)Physico-

chimical analysis

(Colorimetry, Brix degre, pH,

Consistance, Baking

stability, Aw, Texture)

Intralot variability

(a,b,c)

Interlot variabilité (P,P',P")

Sensory analysis

Many causes can conduct to the deterioration of the fruit fillings. From the arrival of the fruits to the manufacturing processes and the storage conditions. Practically, different mecanisms could appear : • enzymatic browning;• non enzymatic browning (coupling reactions,

ascorbic acid oxidation, Maillard reaction, …);• texture changes (viscosity, consistency, hardness,

…);• taste and odor changes.

Result (1) : Softening of apple pieces

Age (months)

Hardness (g)Texture : Penetration needle (2mm)

Apple filling

The hardness decreased from nearly 200g to less than 90 g in 11 months time.

Conclusion (1) & (2) : Heat treatment sufficient for enzyme destruction but leads to ascorbic acid destruction

Apple pieces before and after the dipping bath, untreated and treatedwith a Gaiacol solution

No obvious correlation in hardness has been found on these products.

The differences between days of measures are very highly significant. But no relevant changes were observed by the ascorbic acid substitution.

Contact : Hervé de Caritat [email protected] +32 476 62 36 59

References

Les polyphénols en agroalimentaire. Sarni-Manchado P., Cheynier V., Eds.; Lavoisier : Paris.

Technologies de transformation des fruits. Albagnac G., Varoquaux P. et Montigaud J.-C., Eds.; Lavoisier: Paris.

Science des aliments. Jeantet R., Croguennec T., Schuck P., Brulé G., Eds.; Lavoisier: Paris.

A too short incubator duration (18 days at 37°C) don’t allow us to distinct a significant maintaining of the apple hardness.

Fruit filling alterations