Addition Of Pectin Research Articles

Effect of Adding Pectin on The Quality of Red Dragon Fruit (Hylocereus polyrhizus) Sheet Jam

Dragon fruit has a high water content and a limited shelf life. Dragon fruit has the potential to be used as a raw material for food processing, one of which is jam. Dragon fruit contains pectin which functions as a gelling agent in jam. This research aims to determine the addition of pectin with different concentrations on the quality of red dragon fruit jam sheets. This research is an experimental study using a completely randomized design (CDR) with four treatments and four replications. Data were analyzed using Analysis of Varience (ANOVA) to obtain Duncan New Multiple Range Test (DNMRT) results at level 5%. The research results showed that the effect of pectin with different concentrations provided significant differences (P<0.05) on water content, ash content, sucrose content, crude fiber content, total dissolved solids, degree of acidity (pH), and organoleptic tests. The addition of 0.75% pectin affects the chemical, physical and organoleptic properties of Red Dragon Fruit Jam. Chemical ingredients consist of water, ash, sucrose content, crude fiber content, total dissolved solids, acidity degree (pH), and physical characteristics including taste, color, aroma and texture. A total of 25 panelists liked the organoleptic properties. In conclusion, the effect of adding pectin on the quality of the best jam product is P3 (0.75% pectin addition) so it is more acceptable based on its character and organoleptic properties.

Green efficient preparation and on-line monitoring: Hybrid effect of okra pectin and controlled-temperature ultrasound on physicochemical properties of low-fat yogurt

Pectin replaces fat as a stabilizer in making green low-fat yogurt. Controlled-temperature ultrasonic-assisted fermentation (CTUAF) was used, and its acoustic field was monitored in time-frequency domains during the fermentation. Meanwhile, the effect of the addition of okra pectin (OP) on the acoustic field intensity in the yogurt was discussed. Furthermore, the synergistic effect of ultrasound and OP on the physicochemical and structural properties of yogurt was studied, including post processing operations and storage of yogurt. Results showed that adding OP increased the intensity of acoustic field and improved the efficiency of yogurt fermentation. 0.1% OP, ultrasound and hybrid of both shortened the fermentation time of yogurt by 0.75 h, 0.5 h and 1.0 h, respectively. Ultrasound and OP reduced syneresis and optimized hardness, rheological properties and processing quality of yogurt. The cross-linking of OP with casein increased and filled casein cavities, and ultrasound enhanced this interaction. The hybrid of OP and CTUAF also improved the survival rate of probiotics.

Characterization and emulsifying ability evaluation of whey protein-pectin conjugates formed by glycosylation

Glycosylation is a method that enhances the functional properties of proteins by covalently attaching sugars to them. This study aimed at preparing three conjugates (WP-HG, WP-SBP, and WP-RGI) by dry heating method to research the influence of different pectin structures on the functional properties of WP and characterize properties and structures of these conjugates. The research results manifested that the degree of glycosylation (DG) of HG, SBP and RGI were 13.13 % ± 0.07 %, 23.27 % ± 0.3 % and 36.39 % ± 0.3 % respectively, suggesting that the increase of the number of branch chains promoted the glycosylation reaction. The formation of the conjugate was identified by the FT-IR spectroscopy technique. And SEM showed that WP could covalently bind to pectin, resulting in a smoother and denser surface of the conjugates. The circular dichroism analysis exhibited that the glycosylation reaction altered the secondary structure of WP and decreased the α-Helix content. This structural change in the protein spatial conformation led to a decrease in the hydrophobicity of protein surface. But the addition of pectin further regulated the hydrophilic-hydrophobic ratio on the surface of the protein, thus improving the emulsification properties of WP. In addition, the glycosylation could improve the stability of the emulsion, giving it a smaller droplet size, higher Zeta-potential and more stable properties. In a word, this study pointed out the direction for the application of different pectin structures in the development of functional properties of glycosylation products in food ingredients.

Cryoprotective Effect of Pectin Tanacetan from Tanacetum vulgare L.

We researched the ability of tanacetan pectin from inflorescences of common tansy Tanacetum vulgare L. to change the osmolarity and freezing point of water in solutions of cryoprotectants: glycerol-3.5%, dimethyl sulfoxide (DMSO)-10%, dimethylacetamide-10% (DMAC), and 1.2-propanediol (1.2-PD)-10%, as well as the effect of solutions of tanacetan (0.2%, 0.4%) on the kinetics of crystallization processes and the nature of crystal formation. We used a combination of protector and pectin that we tested earlier, which provided effective protection for human leukocytes and platelets, as well as bovine spermatozoa, at temperatures below freezing (-20°C and -80°C). It has been established that tanacetan slows down the process of water freezing in glycerol, but not in DMSO, DMAC, and 1.2-PD, promotes deeper supercooling of the medium, and affects the morphological structure of ice. The addition of pectin to the cryosolution increases the activity of the main cryoprotectant glycerol even at its low concentrations. The combination of glycerol and tanacetan can be effective in freezing biological materials, which is confirmed by the preservation of leukocytes at -20°C and -80°C for 7 days, platelets at -80°C for 30 days, and spermatozoa at -80°C within 1 day. A comprehensive analysis of the chemical, physicochemical, and cryoprotective properties of tanacetan indicates the prospect of using pectin in the cryopreservation of biological objects at temperatures of electric freezers.

Effect of pH on the gelling properties of pea protein-pectin dispersions

Phase behavior of protein-polysaccharide mixtures can be controlled by adjusting parameters, such as polymer concentrations and pH. However, the relationships between these interactions and resulting microstructures and textures are not fully understood. The effects of pH (5.5, 7, and 8.5) and low-methoxyl (LM) pectin content (0.5% and 1%) on the rheological properties and microstructures of heat-induced pea protein gels were investigated. At pH 5.5, the addition of LM pectin significantly increased the size of protein aggregates, which is explained by the strong interactions between proteins and LM pectins at that pH; a quartz crystal microbalance revealed the formation of insoluble complexes with reduced solubility. The storage modulus (G′) of pea protein gels at pH 5.5 increased with 0.5% of LM pectin, whereas 1% of LM pectin led to a decreased G′ and the gels water holding capacity. At pHs 7 and 8.5, the addition of LM pectin increased the size of protein aggregates due to the segregative phase separation of negatively charged pea proteins and LM pectins. An increase in G′ with LM pectin concentrations in the gels was also observed at pHs 7 and 8.5. Gel microstructures with phase-separated zones were observed by confocal microscopy. Furthermore, the addition of LM pectin increased the digestibility of pea protein gels prepared at the three pH values under simulated gastrointestinal conditions. Better knowledge of the rheological properties and microstructures of pea protein-LM pectin mixed gels obtained under different pH conditions will allow for optimal use of protein-polysaccharide mixtures in food formulations to attain binary gel products with expected textural and nutritional properties.

Effect of pectin addition on the drying characteristics of freeze-dried restructured strawberry blocks

Pectin is a commonly used food additive, however, the freeze-drying characteristics of restructured strawberries with pectin addition are currently unclear. This study investigated the effects of 0, 3, 6, and 9 g/kg pectin addition on moisture content, drying date, moisture ratio, water state distribution during the freeze-drying process, as well as water uptake and volatile compounds of freeze-dried restructured strawberry blocks (FRSB). The drying rates at the four levels of pectin addition presented similar early acceleration and later deceleration trends. Moisture content in FRSB was linearly predicted by peak area of low field nuclear magnetic resonance with R2 higher than 0.90 for all the four groups. High pectin addition resulted in higher sulfides response values. Compared with the control group, the water uptake of FRSB samples in 0, 3, 6, and 9 g/kg group decreased by 12, 22, and 31%, respectively, which can be reasoned that pectin addition shielded hydrophilic functional groups from external water molecules. These results provide guidance for improving the drying characteristics, volatile compounds, and water uptake of FRSB by adding pectin.

Functional and antibacterial characterization of electrospun nanofiber membranes made of chitosan and polyvinyl alcohol

The development of nanomaterials with improved functional characteristics is a priority because of their applicability in medicine. Therefore, in this study, chitosan nanofiber membranes were electrospun with polyvinyl alcohol supplemented with carboxymethyl cellulose and pectin. The membrane characterization included identifying the functional groups of each polymer, the surface appearance, and the absorption capacity of aqueous media, simulating the exudates of skin diseases. Membrane weight loss was close to 50 % during the first day, and they preserved their integrity throughout the study. The mechanical characteristics demonstrated that the membranes with adjuvants are flexible and tough. The rigidity of the membranes was between 10.49 MPa and 22.65 MPa, and this rigidity decreased with the addition of chitosan and pectin. With chitosan, the elongation at break (8.25 %) was higher but the elastic modulus (450.78 MPa) was lower than those recorded with the other polymers. The effect against Staphylococcus aureus occurs due to chitosan and only by contact. In particular, an inhibition zone increased with the addition of chitosan (178.21 mm2). However, carboxymethyl cellulose showed the least shrinkage (4.4 %). Therefore, it is possible to produce nanofibers to make chitosan and polyvinyl alcohol membranes with improved functional characteristics by the addition of adjuvant agents as an alternative to other skin healing materials.

Stability of electrostatically stabilized emulsions and its encapsulation of astaxanthin against environmental stresses: Effect of sodium caseinate-sugar beet pectin addition order

Two addition orders, i.e., the layer-by-layer (L) and mixed biopolymer (M) orders, were used to generate sodium caseinate - sugar beet pectin electrostatically stabilized o/w emulsions with 0.5% oil and varying sodium caseinate: sugar beet pectin ratios (3:1–1:3) at pH 4.5. Emulsion stability against environmental stresses (i.e., pH, salt addition, thermal treatment, storage and in vitro simulated gastrointestinal digestion) and its astaxanthin encapsulation against degradation during storage and in vitro digestion were evaluated. Results indicated that a total biopolymer concentration of 0.5% was optimal, with the preferred sodium caseinate-sugar beet pectin ratios for L and M emulsions being 1:1 and 1:3, respectively. L emulsions generally exhibited smaller droplet diameters than M emulsions across all ratios, except at 1:3. Lowering the pH to 1.5 substantially reduced the net negative charge of all emulsions, with only L emulsions precipitating at pH 3. M emulsions showed greater tolerance to salt addition, remaining stable up to 500 mM sodium and calcium concentrations, whereas L emulsions destabilized at levels exceeding 50 mM and 30 mM, respectively. All emulsions were stable when heated at 37 °C or 90 °C for 30 min. Astaxanthin degradation rates increased with prolonged storage, reaching 61.66% and 54.08% by day 7 for L and M emulsions, respectively. Encapsulation efficiency of astaxanthin in freshly prepared M emulsions (86.85%) was significantly higher compared to L emulsions (72.82%). M emulsions had 30% and 25% higher encapsulation efficiency of astaxanthin than L emulsions after in vitro digestion for 120 min and 240 min respectively. This study offers suggestions for interface design and process optimization to improve the performance of protein-polysaccharide emulsion systems, such as in beverages and dairy products, as well as their delivery effect of bioactives.

Visual Performance of Fermented Whey with the Addition of Pectin and Chitosan During 24 Hours Storage at Refrigerator Temperature

Fermentation of whey often faces problems with the product clarity due to the milk solids residue from previous cheese making process. The aim of this research was to determine the clarity and the performance of fermented whey precipitation process in the presence of pectin and chitosan as coagulant. Whey was initially pasteurized and added with pectin and chitosan prior to fermentation with mixed starter culture. Fermented whey was stored in refrigerator for 24 hours. Data were obtained using visual analysis by 15 semi-trained panelists. Qualitative scorings were given by (+) or (-) markings from the specified criteria. The data were compiled in a table, showcasing the observed characteristics at the initial and final states of fermentation. The results showed that the highest clarity (+++) was achieved by the fermented whey with the addition of pectin, as well as most stable sediment performance (+++) was also produced by pectin treatment. However, while fermented whey with the addition of pectin exhibited clarity, the level of clarity achieved by fermented whey with the addition of chitosan was superior.

Physical, Mechanical Barrier, Antibacterial Properties, and Functional Group of Carrageenan-Based Edible Film as Influenced by Pectin from Dillenia Serrata Fruit Peel and Curcumin

The use of carrageenan-based edible film has increased since it can be functionalized with other biopolymers and active ingredients. Dillenia serrata peel pectin and curcumin were mixed at various proportions to form a carrageenan-based edible film by casting method. In this work, the main objectives are to utilize the peel of Dillenia serrata fruit as a source of pectin combined with curcumin for carrageenan-based edible film production and to assess the effect of various concentrations of pectin and curcumin on the physical, mechanical, barrier, antibacterial properties, and functional group of films. Nine carrageenan-based edible films produced by the casting method were designed on the basis of a complete factorial design with three concentrations of pectin and curcumin. Tensile strength, thickness, WVTR, swelling, colour, antibacterial activity, and FTIR analysis were measured. The results revealed that the concentration of pectin significantly influenced the thickness, WVTR, and swelling, while the addition of curcumin presents significantly influenced the WVTR and colour of films. The edible film containing high pectin and curcumin gave the lowest thickness and WVTR. All films showed a lower inhibitory zone for Escherichia coli than Staphylococcus aureus when higher curcumin was incorporated into the biopolymer matrix. FTIR analysis revealed that curcumin can be used along with Dillenia serrata pectin to form a good-quality carrageenan-based edible film. These findings suggested that carrageenan-based edible film with addition of pectin and curcumin improved overall performance. This approach can be a good strategy to encourage sustainable utilization of endemic fruit wastes (Dillenia serrata fruit peel) for development of edible packaging film.

Hydrate formation and deposition behaviors with kinetic inhibitors under pseudo multiphase flow

With the successful application of kinetic hydrate inhibitors (KHIs) on hydrate plug prevention, there is a growing trend towards the development of affordable and environmentally friendly KHIs for solving challenges of high cost and inadequate biodegradability from their commercial KHIs. Therefore, further evaluation on the inhibitory effect of the developing inhibitors is needed under multiphase flow conditions. In this study, a high-pressure, fully visible rocking cell were used to simulate the multiphase transportation and both commercial KHIs and environmentally friendly KHIs were considered. Under the flow conditions of 60 % liquid loading and 20 % water cut, the results demonstrated that PVCap showed excellent inhibition performance with no hydrate formation at concentrations of 0.5 wt%, 0.2 wt% and 0.1 wt%. Although pectin exhibited certain inhibitory effect on hydrate growth rate and formation quantity, but it demonstrated a strong promoting effect on hydrate nucleation opportunities and rates. However, sodium alginate, which shares similar hydrate inhibition characteristics with pectin, exerted significantly promotional effects in terms of induction time, growth rate, and water conversion. Furthermore, the addition of pectin and sodium alginate led to the formation of hydrate balls in several test runs, resulting in complete pipeline blockage. Another noteworthy discovery was the relationship between the growth rate and final water conversion of hydrates, which exhibited an initial increase followed by a decrease, while the induction time exhibits an inverse trend, as the flow velocity increased.

Effect of pectin concentration on emulsifying properties of black soldier fly (Hermetia illucens) larvae albumin modified by pH-shifting and ultrasonication

The effect of pectin concentration on the structural and emulsifying properties of black soldier fly larvae albumin (BSFLA) modified by pH-shifting (pH12) and ultrasound (US) was studied. The results (intrinsic fluorescence, surface hydrophobicity, Fourier transform infrared spectrum, and disulfide bonds) showed that modified BSFLA samples, especially pH12-US, were more likely to bind to pectin through hydrogen bonding, electrostatic interactions, and hydrophobic interactions due to the unfolding of BSFLA, the collapse of disulfide bonds and exposure of hydrophobic groups. Thus, a BSFLA-pectin complex with smaller particle size, more negative charges, and a relatively loose structure was formed. The emulsifying activity (EAI) and stability index (ESI) of pH12-US modified BSFLA were significantly enhanced by the addition of pectin, reaching the highest values (associated with 174.41 % and 643.22 % increase, respectively) at pectin concentration of 1.0 %. Furthermore, the interface modulus of the emulsion prepared by the modified BSFLA was mainly viscous, and had higher apparent viscosity, smaller particle size and droplet size, contributing to higher EAI and ESI. The study findings suggest the addition of pectin to pH12-US treated BSFLA could be used in industry to prepare BSFLA-pectin emulsion with exceptional/desirable properties.

INVESTIGATION OF PROBIOTICS-SORPTION PROPERTIES OF THE COMPOSITION BASED ON POMACE

The use of enterosorbents to relieve intoxication and to increase the content of prebiotics in the body is a topical problem of every second metropolis resident. The pharmaceutical market offers a huge number of enterosorbents, some of which can cause negative consequences (for example, mechanical damage, constipation etc.). The others that are more compatible with the body, for example, pectins, are expensive due to the energy-intensive process of their isolation. We offer a preparation based on pomace powder (60%) with the addition of starch, kaolin and pectin from sea grass eelgrass (Zostera marina) (6%). The powder is obtained by a previously developed and patented method and has an established sufficiently high sorption activity. At the same time, apple pomace also contains pectin, which is a substrate for the growth of beneficial microorganisms living in the colon.
 The article presents the data of a comparative analysis of the sorption activity of the developed powder and a number of enterosorbents offered by the pharmaceutical market in relation to standard test substances: methylene blue and pharmaceutical gelatin. It is shown that the composite enterosorbent obtains effective sorption properties and equals to common sorbents. When dissolved in water, the powder acquires a gel-like consistency that gives it additional therapeutic and preventive properties. The use of apple pomace as a basis enables to reduce the cost of producing expensive pectin and make it more affordable for the population.

Preparation and evaluation of floating drug delivery system (fdds) containing an antiviral drug

Acyclovir, an antiviral drug has low oral bioavailability of about 15-30%. It shows more absorption in the upper gastro intestinal tract. The main objective is to evaluate the potential of floating alginate beads as a drug carrier for acyclovir to prolong gastric residence time of drug in its absorption window. Floating beads were prepared from sodium alginate solution containing CaCO3 as gas-forming agent using Ionotropic gelation method. To overcome the limitation of drug leaching during preparation and to have improved sustained release characteristics, alginate beads were prepared with the addition of polymers like Hydroxy propyl methyl cellulose (HPMC K4M), Eudragit RL 100 and Xanthan gum. Beads were also prepared by using Pectin (polyelectrolyte) containing cross linking solution. The compatibility of drug with the polymer was confirmed through the FT-IR studies. The prepared beads were evaluated for percentage drug loading, entrapment efficiency, surface morphology and in vitro release characteristics to know the effect of addition of these polymers to alginate solution and the addition of Pectin to cross linking solution. Pectin treated beads prepared with Xanthan gum & Pectin not only showed improved percentage drug loading but also exhibited sustained drug release in the pH 1.2. So these floating alginate beads may act as a promising carrier for acyclovir to improve its oral bioavailability.

The Effect of Hydrolyzed Pectin as a Sugar Substitute on The Physicochemical Properties of Pineapple Spread

Pineapple is a fruit that is widely produced in Indonesia. Pineapple can be processed into jam or fruit spread to extend its shelf life. However, jam contains high amount of sugar. High consumption of sugar in the diet can contribute to a high kilojoules diet or known as 'energy dense' and thus contribute to the development of health problems like obesity or diabetes. Sugar has important role in the jam. It binds water molecules to build spreadable product. Pectin can also bind water molecules and cannot be digested by human body but addition of pectin as sugar replacement cannot build spreadable product because pectin molecules is much longer than sucrose. Thus, depolymerization through hydrolysis is needed on pectin molecule. Therefore, the purpose of this research was to determine the effect of different hydrolyzed pectins as substitute for sucrose in a pineapple spread. The physicochemical properties of hydrolyzed pectin (viscosity and color value) and pineapple spreads made from the hydrolyzed pectin (color value, degree of brix, water activity, syneresis and spreadability) were investigated. The results showed that pectin treated with 0.05 M of HCl for 96 h produced the best pineapple spreads based on water activity and percentage of syneresis results. Moreover, pineapple spreads made from pectin treated with 0.05 M of HCl for 96 h has the most similar color and spreadability to the one with sucrose.

Preparation and corrosion resistance characterization of MAO coating on AZ31B magnesium alloy formed in the mixed silicate and phosphate electrolytes with pectin as an additive

AZ31B magnesium alloy as a medical implant material is hampered in its application due to its excessive corrosion rate in the human environment. This work used pectin as an electrolyte additive to prepare micro-arc oxidation (MAO) coatings on the surface of magnesium alloys. The surface and cross-section morphology, chemical composition of the coatings were examined using scanning electron microscopy, energy dispersive spectroscopy and X-ray diffractometry. The effect of pectin concentrations on the corrosion resistance of the coatings under simulated body fluid media was evaluated by electrochemical tests. The results showed that the addition of pectin could fill the pores (resulting in a reduction in porosity by 2.3 %) and micro-cracks within the coatings, increasing the corrosion resistance with the increase in pectin concentration. Notably, the MAO-0.75 coating exhibited densest coating structure and then best corrosion resistance with the corrosion current density as low as 1.259 × 10−6 A/cm2, which was four order of magnitudes lower compared to the substrate. The experimental results showed that the use of pectin as an additive prolongs the service life of magnesium alloy MAO coatings in simulated body fluids, thus giving them great potential as medical implant materials.

Physicochemical and Sensory Properties of Tongka Langit Banana (Musa troglodytarum) Jam with Different Pectin Concentrations

<p><em>The substantial beta carotene content and health benefits of tongka langit bananas make them a popular constituent in processed food products, such as jam, which helps extend shelf life and diversifies processed tongka langit bananas. This study aimed to determine the optimal pectin concentration for the production of tongka langit banana </em><em>jam</em><em> </em><em>by analyzing its physicochemical and sensorial properties. Without the addition of pectin, tongka langit banana jam ha</em><em>d</em><em> the finest physicochemical and sensorial properties. The tongka langit banana jam had a moisture content of 52.90%, a vitamin C content of 46.05 mg/100g, a fiber content of 0.30%, a total sugar content of 35.10%, a total acid content of 3.55%, and a total dissolved solids content of 32.15°brix. It had the highest percentage of preference in almost all sensory categories, including taste, color, texture, and overall likeability, and had the characteristic, taste of tongka langit banana, faintly flavored with tongka langit banana, a yellow </em><em>color</em><em>, a soft texture, and a spreadability that </em><em>was</em><em> relatively simple.</em><em></em></p>

Long-Term Retrogradation Properties and In Vitro Digestibility of Waxy Rice Starch Modified with Pectin.

In recent years, the blending of hydrocolloids and natural starch to improve the properties of natural starch has become a research hotspot. In this study, the effects of pectin (PEC) on the retrogradation properties and in vitro digestibility of waxy rice starch (WRS) were investigated. The results showed that PEC could significantly (p < 0.05) reduce the retrogradation enthalpy and reduce the hardness of WRS gel. X-ray diffraction results indicated that PEC could reduce the relative crystallinity of the composite system, and the higher the PEC content, the lower the relative crystallinity. When the PEC content was 10%, the relative crystallinity of the composite system was only 10.6% after 21 d of cold storage. Fourier transform infrared spectroscopy results proved that the interaction between PEC and WRS was mainly a hydrogen bond interaction. Furthermore, after 21 d of cold storage, the T23 free water signal appeared in the natural WRS paste, while only a small free water signal appeared in the compound system with 2% PEC addition. Moreover, addition of PEC could reduce the starch digestion rate and digestibility. When the content of PEC increased from 0% to 10%, the digestibility decreased from 82.31% to 71.84%. This study provides a theoretical basis for the further application of hydrocolloids in starch-based foods.

Comparison of the effect of hydroxyl propyl methyl cellulose, pectin, and concentrated raisin juice on gluten-free bread based on rice and foxtail millet flour.

The nutritional and technological challenges of gluten-free (GF) bread have increased the need for its modification due to the growing demand for this product, especially from celiac patients. Therefore, the present study aims at evaluating the influence of hydroxyl propyl methyl cellulose (HPMC) at 1% and 2% levels, pectin at 1.5% and 2.5% levels, and concentrated raisin juice (CRJ) at 3% and 4% levels on the dough rheological properties and quality of GF bread based on rice and millet flour. The GF bread prepared with HPMC and incorporating CRJ had higher water absorption, dough development time, and dough stability. In addition, the firmness of GF bread during 24-72 h after baking in the presence of 1% HPMC with 3% and 4% CRJ followed by 2.5% pectin incorporating 3% and 4% CRJ showed a significant decrease compared to the control sample. Further, the color index of GF bread was improved with the addition of HPMC and pectin and the L* index decreased in all GF breads with CRJ. The highest volume was occupied by bread containing 1% HPMC. The results demonstrated that GF bread could be produced from a mixture of rice and millet flour and its technological quality was improved by using 1% HPMC and 3% CRJ. Therefore, it has the necessary potential for high-scale production and consumption among members of the society.

Justifying the use of structure-forming agents to increase storability of confectionery products with the foamy structure

Confectionery products with the foamy structure such as pastila and zefir (Russian marshmallow-like confectioneries) are in demand among various consumer groups. The expansion of the range and sales markets requires ensuring quality of such products during their transportation, storage, as well as increasing their shelf life. The patterns of change in quality indicators allow establishing additional requirements for them to improve storability of such products. Moisture transfer processes are predominant during storage of confectionery products with the foamy structure and define their hardening or moistening. Therefore, it is necessary to evaluate the influence of various factors on quality indicators during storage of zefir. Studies have been carried out to determine the influence of various structure-forming agents, such as agar, pectin, gelatin, on the direction and rate of moisture transfer processes during storage of zefir samples. The possibility of using the method of infrared spectroscopy for assessing quality of structure-forming agents during incoming inspection is shown. The mass fraction of moisture in zefir made using agar decreased by 3.5% after 10 weeks of storage at a temperature of 18°C. During this period, the mass fraction of moisture in zefir made using pectin as a structure-forming agent decreased by 2.5%, while in zefir prepared on the basis of gelatin, the mass fraction of moisture decreased only by 1.2%. Thus, the addition of gelatin makes it possible to reduce the rate of moisture transfer by approximately 2–3 times. The low moisture transfer rate of zefir is due to the water-holding properties of the protein structure of gelatin. Diffusion coefficients were calculated to predict the rate of moisture transfer processes in zefir samples made using various structure-forming agents and stored at different temperatures. The lowest diffusion coefficient was determined in zefir made with the addition of pectin, while the highest diffusion coefficient was in the sample based on gelatin. However, zefir made from gelatin had the lowest actual moisture transfer rate, since the gradient of the water activity was minimal (7.6%). With an increase in the storage temperature of zefir made with the addition of various structure-forming agents from 18°C to 28°C, the rate of moisture transfer increased. In zefir produced on the basis of agar, this indicator increased by 2.7 times, in the sample from pectin by 3.0 times; in zefir based on gelatin by only 1.5 times. The results obtained make it possible to predict the risks of changes in zefir quality during storage.