Diapositive 1

Diapositive 1

STUDY
STUDY OF
OF THE
THE AGING
AGING AND
AND THE
THE SHELF-LIFE
SHELF-LIFE EXTENSION
EXTENSION OF
OF FRUIT
FRUIT
FILLINGS
FILLINGS CONTAINED
CONTAINED IN
IN BUCKETS
BUCKETS
de
de Caritat
Caritat H.,
H., Delacharlerie
Delacharlerie S.,
S., Sindic
Sindic M.,
M., Deconinck
Deconinck T.
T.
Gembloux
Gembloux Agro-Bio
Agro-Bio Tech,
Tech, Universit
Universit de
de Lige
Lige (ULg),
(ULg), Unifine
Unifine Food
Food and
and Bake
Bake Ingredients
Ingredients
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.
Identification of the

Fruit filling alterations

Reference

Salty taste

Color (intensity)

Apple filling

3 months
11 months
25 months

Bitter taste

Viscosity

Apple pieces and syrup,
Apple pieces before and after the
untreated and treated with a
dipping bath, untreated and treated Gaiacol solution
with a Gaiacol solution

Odor (intensity)

Sweetness

Aroma
Acidity

Viscosity

Aroma

Sweetness

Acidity
Odor (intensity)

Color (intensity)

Salty taste

Cherry filling
Bitter taste

Reference
5 months
8 months

Viscosity

Odor (intensity)

Aroma

Sweetness

Syrup color

Salty taste
Acidity

Fruit color

Sweetness

Fruit
hardness

Bitter taste

sity

Acidity
Aroma (type)

Aroma
(intensity)

Odor (intensity)

Color (intensity)

Salty taste

Strawberry filling

Texture : Penetration needle (2mm)
Bitter taste

Cut pieces, untreated and
untreated with a Gaiacol solution

Color (intensity)

Salty taste

Approach

Hardness (g)

Reference

Result (2) : Ascorbic acid
degradation

Title
Title
Introduction
Introduction
Methods
Methods
Results
Results
Discussion
Discussion
Conclusion
Conclusion
References
References
Months
Title
Title Ascorbic acid losses during the aging of the apple filling
Introduction
Introduction
Conclusion (1) & (2) : Heat treatment sufficient for enzyme
Methods
Methods
destruction but leads to ascorbic acid destruction
Results
Results
Discussion
Discussion
Result
(3)
:
Puree
homogeneity
Conclusion
Conclusion
References
References
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.

7 months

Viscosity

Result (4) : Apple hardness

Apple
filling

Title
Title
Introduction
Introduction
Methods
Analysis of variance for erythorbic acid addition
Methods
Results
The
differences between days of measures are very highly
Results
significant. But no relevant changes were observed by the
Discussion
Discussion
ascorbic acid substitution.
Conclusion
Conclusion
Result (2) : Correction of the
References
References
ascorbic acid content
Title
Title
Introduction
Introduction
Methods
Methods
Results
Results
DD

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

An
Anaddition
additionof
ofascorbic
ascorbicacid
acidor
orcalcium
calciumascorbate
ascorbatehave
have
positive
positiveeffets
effetson
onthe
thebrowning.
browning.

Conclusion
Conclusion
Result
(3)
:
Addition
of
calcium
References
References
ascorbate

Sweetness

Aroma

Salty taste

Syrup color

Acidity

Fruit
hardness

Bitter taste

Hardness comparison between fresh and processed apples

Age (months)

to less than 90 g in 11 months time.

Acidity

osity

Aroma (type)

Aroma
(intensity)

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

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

Fruit color

Sweetness

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.

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

Odor (intensity)

The hardness decreased from nearly 200g

The results enable us to propose some
improvements and advice :

Odor (intensity)

Bitter taste

Result (1) : Softening of apple
pieces

Conclusion and perspectives

Result (1) : Ascorbic acid
substitution

Result (1) : Presence of polyphenol
oxidase

Result (2) : Sensory analyses

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.

Possible

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

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

A too short incubator duration (18 days at 37C) dont
allow us to distinct a significant maintaining of the
apple hardness.

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

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