Category Ranking
98%
Total Visits
921
Avg Visit Duration
2 minutes
Citations
20
Article 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 the latest advancements in the application of plant-based, algae-based, animal-based, microorganism-based, and chemically modified hydrocolloids in fruit purees, fruit leathers, fruit juices, and fruit fillings. This work highlights the importance of hydrocolloids in enhancing the textural stability, thermal properties, and nutritional retention of fruit-based products, while maintaining their desirable sensory attributes. The central aim of this review is to evaluate comprehensively the techno-functional properties of hydrocolloids, including thickening, gelling, encapsulating, thermal stabilizing, syneresis inhibiting, and colloidal stability. Additionally, the interactions between hydrocolloids and fruit ingredients, particularly sugars, are analyzed to provide insights into their bonding mechanisms and their influence on product quality. This review consolidates recent findings to provide guidance for researchers and industry professionals on utilizing hydrocolloids to improve the quality, stability, and consumer acceptability of fruit-based products, offering benefits to both manufacturers and consumers.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1111/1750-3841.70119 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Recent Advances in Traceability, Authentication, and Bioactive Profiling of Fruit and Fruit-Based Products Using Analytical Techniques Combined With Chemometrics.
Compr Rev Food Sci Food Saf
September 2025
Agricultural Product Processing and Storage Lab, School of Food and Biological Engineering, Jiangsu University, Zhenjiang, Jiangsu, China.
Fruit and fruit-based products are a valuable source of essential nutrients, critical for food security, and drive economic productivity with minimal inputs. The significant rise in global demand for high-quality imported fruit and fruit-based products reflects a shift in consumer awareness and interest in the products origin and potential health-promoting bioactive compounds. Analytical techniques such as liquid chromatography, gas chromatography, inductively coupled plasma techniques, isotope-ratio mass spectrometry (IRMS), near infrared (NIR) spectroscopy, visible near infrared (VIS-NIR) spectroscopy, hyperspectral imaging (HSI), mid-infrared (MIR) spectroscopy, Raman spectroscopy, nuclear magnetic resonance (NMR) spectroscopy, fluorescence spectroscopy, terahertz spectroscopy, dielectric spectroscopy, electronic nose (e-nose), and electronic tongue (e-tongue) coupled with supervised and unsupervised chemometrics can be employed for traceability, authentication, and bioactive profiling of fruit and fruit-based products.
View Article and Find Full Text PDFSelection and characterization of exopolysaccharide producing lactic acid bacteria as potential food starter cultures.
Food Microbiol
January 2026
Department of Food Microbiology and Hygiene, Institute of Food Science and Biotechnology, University of Hohenheim, Garbenstrasse 28, 70599, Stuttgart, Germany. Electronic address:
Lactic acid bacteria (LAB) play a vital role in the production of fermented foods, with certain strains being capable of producing exopolysaccharides (EPS) that may enhance the texture and functionality of fermented food products. Among these, bacterial β-glucan produced by LAB - a specific type of EPS - offers favorable rheological properties and potential health benefits, making it particularly valuable for food applications. In this study, a combined phenotypic and genotypic screening strategy was used to identify LAB strains potentially capable of producing β-glucan and suitable for use in food fermentations, with an emphasis on fruit-based products.
View Article and Find Full Text PDFCryoprotective effects of trehalose on the physicochemical and microstructural stability of frozen apple purée.
Cryobiology
September 2025
Department of Food Engineering and Tea Technology, Shahjalal University of Science and Technology, Sylhet, 3114, Bangladesh.
Freezing is a common preservation method for fruit-based products but often leads to quality degradation caused by ice crystal formation and structural damage. This study aimed to evaluate the cryoprotective effects of trehalose on the physicochemical and microstructural stability of apple purée during 30 days of frozen storage at -18 °C. Apple purée samples were prepared with trehalose at concentrations of 0 %, 1 %, and 5 % (w/w) to investigate its efficacy in reducing drip loss, preserving microstructure, and maintaining nutritional and textural quality.
View Article and Find Full Text PDFImprovement of bioactive substances in soy-milk and soy-yogurt with kiwifruit juices () and investigation of their antioxidant and antidiabetic potentials.
Food Chem X
August 2025
Department of Smart Green Resources, Dong-A University, 37, Nakdong-daero 550 beon-gil, Saha-gu, Busan, 49315, Republic of Korea.
Fruit-based food products enhance functional properties. This research is the first to examine fluctuations in biofunctional substances (isoflavone; CLA; GABA) and biological abilities (antioxidant; antidiabetic) in soy-milk (SM) and soy-yogurts (SY) using Lactobacillus strains with kiwifruit juice (0 → 5 → 10 %). Total isoflavones significantly decreased with 1231.
View Article and Find Full Text PDFA Meta-Analysis of Available Data of the Effects of Selected Whole and Powdered Fruits on Glycemia in Type 2 Diabetes.
Am J Med
August 2025
Department of Endocrinology and Metabolism, Kyoto Prefectural University of Medicine, Graduate School of Medical Science, 465 Kajii-cho, Kawaramachi-Hirokoji, Kamigyo-ku, Kyoto 602-8566, Japan.
Objective: To evaluate the effects of whole fruit-based products consumption on HbA1c levels in patients with type 2 diabetes mellitus through a systematic review and meta-analysis.
Methods: We searched PubMed, Cochrane Library, and Embase from inception to April 22, 2024, for randomized controlled trials (RCTs) examining the effects of whole fruit-based products consumption on HbA1c in type 2 diabetes mellitus (PROSPERO: CRD42024566638). A random-effects meta-analysis was performed.