title: Effect of freezing on microstructure and degree of syneresis in differently formulated fruit fillings.
abstract: This study describes the syneresis and its effect on microstructure in fruit fillings within a wide range of the total soluble solids content and with or without hydrocolloids upon freezing. Linear models showed the relevance of the addition of pectin and gellan gum to fillings to prevent syneresis, increasing the water-holding capacity especially after freezing. Microstructural experiments by means of NMR spin-spin relaxometry combined with fluorescence microscopy allowed to observe that the continuous hydrocolloid gel, containing the dispersed solution of native fruit parts with the addition of inulin and sugars, changed its structure/distribution according to the amount of each ingredient and due to the freezing process. Relaxometry results confirmed that hydrocolloids strength was correlated (R(2)>0.92) with water-holding capacity, due to a relationship between the signal given by the water chemically exchanging with biopolymers, and the changes in the degree of syneresis.
authors.affiliation: Scientific Research Institute of Horticulture and Food Technology of Moldova, Chisinau, Republic of Moldova.
authors.forename: Janna
authors.initials: J
authors.lastname: Cropotova
authors.affiliation: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy. Electronic address: urszula.tylewicz@unibo.it.
authors.forename: Urszula
authors.initials: U
authors.lastname: Tylewicz
authors.affiliation: Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Cesena, Italy.
authors.forename: Nicolò
authors.initials: N
authors.lastname: Dellarosa
authors.affiliation: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Cesena, Italy.
authors.forename: Luca
authors.initials: L
authors.lastname: Laghi
authors.affiliation: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Cesena, Italy.
authors.forename: Santina
authors.initials: S
authors.lastname: Romani
authors.affiliation: Interdepartmental Centre for Agri-Food Industrial Research, University of Bologna, Campus of Food Science, Cesena, Italy; Department of Agricultural and Food Sciences, University of Bologna, Campus of Food Science, Cesena, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Dalla Rosa
mesh_terms: D003102:Colloids / Q000737:chemistry; D005615:Freezing; D005638:Fruit / Q000737:chemistry*; D009682:Magnetic Resonance Spectroscopy; D010368:Pectins / Q000737:chemistry; D011135:Polysaccharides, Bacterial / Q000737:chemistry; D014867:Water / Q000737:chemistry
chemical_list: D003102:Colloids; D011135:Polysaccharides, Bacterial; D014867:Water; C048288:gellan gum; D010368:Pectins
keywords: Fluorescence microscope; Fruit filling; Hydrocolloid; NMR; Water distribution