Effects of Different Acyl Gellan Gums on the Rheological Properties and Colloidal Stability of Blueberry Cloudy Juice

• Autores: Xue‐Jiao Xu, Yan‐Hua Li, Sheng Fang, Jie Chen, Ying Yuan, Jing Gan, Zui Tao, Yue‐Cheng Meng
• Localización: Journal of food science, ISSN 0022-1147, Vol. 83, Nº 5, 2018, págs. 1215-1220
• Idioma: inglés
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• Resumen

  • In this study, gellan gums with different acyl contents were prepared, and their effects on blueberry cloudy juices were compared. The rheological properties, stability coefficients, sedimentations, color parameters and particle size distributions of blueberry cloudy juices with 0.035% (w/w) of gellan gum were measured. As the acyl content increased, the viscosity increased, and the sedimentation and stability coefficient values decreased. Gellan gums with higher acyl contents provided better beverage stabilizing capabilities through stricter enforcement of the molecular associations. Overall, this study provides valuable information for enhancing the gelation and stabilization of blueberry cloudy juices, confirms the superiority of high acyl gellan gums for inhibiting the color fading of anthocyanins, and further guides the development of novel product concepts. Cloudy juices made from blueberries have many benefits. However, the particles in cloudy juices will flocculate during storage, resulting in an undesirable precipitate. In our work, gellan gums with different acyl contents were prepared and applied to blueberry juice to prevent aggregation. The results provide valuable information for enhancing the stabilization of blueberry juices, confirm the superiority of high acyl gellan for inhibiting color fading, and further guide the development of novel product concepts.