Abstract
The food industry is continuously developing ingredients, processing methods and packaging materials to improve the quality of fruit products. The aim of this work was to study the possibility of using citrus fiber in the preparation of blackberry cream fillings in combination with disaccharides (sucrose, maltose and trehalose). Evaluations of the phenolics, proanthocyanidins, antioxidant activity, color and volatiles of blackberry cream fillings were conducted after preparation and after three months of storage. Blackberry cream fillings were prepared from citrus fiber (5%), blackberry juice and disaccharides (50%). Disaccharide type had an effect on all investigated parameters. The highest phenol content was in fillings with trehalose (4.977 g/100 g) and the lowest was in fillings prepared with sucrose (4.249 g/100 g). The same tendency was observed after storage. Fillings with maltose had the highest proanthocyanidins content (473.05 mg/100 g) while fillings with sucrose had the lowest amount (299.03 mg/100 g) of these compounds. Regarding volatile compounds, terpenes and aldehydes and ketones were evaluated in the highest concentration. Terpenes were determined in the highest concentration in fillings with trehalose (358.05 µg/kg), while aldehydes and ketones were highest in fillings with sucrose (250.87 µg/kg). After storage, concentration of volatiles decreased. These results indicate that the selection of adequate disaccharides is very important since it can influence the final quality of the product.
Highlights
Cream fillings can be used for the preparation of bakery products and different types of confectioneries
It can be established that the type of disaccharide had an effect on the content of total phenolics and total proanthocyanidins, and on the retention of these components during storage
The highest total phenolic content was in the sample with the addition of trehalose (4.977 g/100 g), followed by the sample with the addition of maltose (4.495 g/100 g), and the lowest was in the sample with the addition of sucrose (4.249 g/100 g)
Summary
Cream fillings can be used for the preparation of bakery products and different types of confectioneries. Polyphenols were subject of numerus studies over the years and put forward as compounds with antioxidant, anti-inflammatory, antimicrobial and antiproliferation activity They can be responsible for the reduction of diverse chronic diseases, such as cardiovascular and neurodegenerative diseases, certain cancers, type II diabetes and osteoporosis [3,4,5,6,7]. Phenolics are one of the main groups of phytochemicals present in blackberries with substantial quantities of anthocyanins, proanthocyanidins, flavonols and flavan-3-ols [10,11,12]. These compounds are well known for their health benefits [11,12]. Trehalose is digested more slowly so it has a lower glycemic index, with a lower insulin release than sucrose [31]
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
