foodsystFood systemsПищевые системы2618-97712618-7272Федеральный научный центр пищевых систем им. В.М. Горбатова РАН10.21323/2618-9771-2021-4-3-172-179foodsyst-121Research ArticleСтатьиThe main factors of marmalade molecular structure formationОсновные факторы формирования молекулярной структуры мармеладаКондратьевН. Б.KondratevN. B.

Кондратьев Николай Борисович — доктор технических наук, главный научный сотрудник, Всероссийский научно-исследовательский институт кондитерской промышленности.

107023, Москва, ул. Электрозаводская, д. 20.

Тел.: +7-495-963-54-75

Nikolay B. Kondratev — doctor of technical sciences, chief researcher, All-Russian Research Institute of the Confectionery Industry.

20, Electrozavodskaya Str., 107023, Moscow.

Tel.: +7-495-963-54-75

conditerprom_lab@mail.ruhttps://orcid.org/0000-0002-8981-5606ОсиповМ. В.OsipovM. V.

Осипов Максим Владимирович — кандидат технических наук, директор, Всероссийский научно-исследовательский институт кондитерской промышленности.

107023, Москва, ул. Электрозаводская, д. 20.

Тел.: +7-495-963-54-75

Maxim V. Osipov — candidate of technical sciences, director, All-Russian Research Institute of the Confectionery Industry.

20, Electrozavodskaya Str., 107023, Moscow.

Tel.: +7-495-963-54-75

conditerprom_lab@mail.ruhttps://orcid.org/0000-0003-2436-4100РуденкоО. С.RudenkoO. S.

Руденко Оксана Сергеевна — кандидат технических наук, заместитель директора по научной работе, Всероссийский научно-исследовательский институт кондитерской промышленности.

107023, Москва, ул. Электрозаводская, д. 20.

Тел.: +7-495-962-17-40

Oxana S. Rudenko — candidate of technical sciences, deputy director, All-Russian Research Institute of the Confectionery Industry.

20, Electrozavodskaya Str., 107023, Moscow.

Tel.: +7-495-962-17-40

oxana0910@mail.ruhttps://orcid.org/0000-0001-8923-0029КазанцевЕ. В.KazantsevE. V.

Казанцев Егор Валерьевич — научный сотрудник, отдел современных методов оценки качества кондитерских изделий, Всероссийский научноисследовательский институт кондитерской промышленности.

107023, Москва, ул. Электрозаводская, д. 20.

Тел.: +7-926-545-32-76

Egor V. Kazantsev — researcher, department of modern methods for assessing the quality of confectionery, All-Russian Research Institute of the Confectionery Industry.

20, Electrozavodskaya Str., 107023, Moscow.

Tel.: +7-926-545-32-76

conditerprom_lab@mail.ruhttps://orcid.org/0000-0003-0713-6667КалинкинаЕ. С.KalinkinaE. S.

Калинкина Евгения Станиславовна — техник, технологический отдел, Всероссийский научно-исследовательский институт кондитерской промышленности.

107023, Москва, ул. Электрозаводская, д. 20.

Тел.: +7-999-099-61-74

Evgeniia S. Kalinkina — technician, technology department, All-Russian Research Institute of the Confectionery Industry.

20, Electrozavodskaya Str., 107023, Moscow.

Tel.: +7-999-099-61-74

kalinkina826@gmail.comВсероссийский научно-исследовательский институт кондитерской промышленностиРоссияAll-Russian Research Institute of the Confectionery IndustryRussian Federation20211510202143172179Copyright © Kondratev N.B., Osipov M.V., Rudenko O.S., Kazantsev E.V., Kalinkina E.S., 20212021Кондратьев Н.Б., Осипов М.В., Руденко О.С., Казанцев Е.В., Калинкина Е.С.Kondratev N.B., Osipov M.V., Rudenko O.S., Kazantsev E.V., Kalinkina E.S.Данная работа распространяется под лицензией Creative Commons Attribution 4.0.This work is licensed under a Creative Commons Attribution 4.0 License.https://www.fsjour.com/jour/article/view/121

The pressing challenge of ensuring long shelf life for confectionery product without changing their flavor is considered. The patterns were revealed for the influence of the chemical composition of raw materials on the jelly marmalade structure. The influence of glucose syrup and gelling agent contents on the physicochemical and rheological properties of jelly marmalade was investigated. An increase in the mass fraction of glucose syrup from 5% to 25% leads to an increase in the elastic and plastic properties of jelly marmalade. The ratio of the main ingredients forms the molecular structure of jelly marmalade and thereby affects the dependence of moisture content on the water activity. The correlation between the water activity and the hardness of jelly marmalade has been established. The highest hardness and water activity were observed in products containing 15% glucose syrup, which determines the highest moisture transfer rate for such products. The use of modified starch allows controlling the moisture losses during marmalade storage. Formulation adjustment and moisture content decrease in the marmalade significantly reduce the risk of undesirable sensory changes on the surface of the marmalade during its storage. Various types of modified starch may control the shelf life of jelly fruit marmalade. An increase in reducing substances concentration during the storage of jelly-like confectionery products contributes to their moistening. On the other hand, a decrease in reducing substances concentration leads to granulation in products. It is shown how a change in the main ingredients ratio of jelly marmalade affects the formation of its molecular structure, which determines the free/bound moisture ratio. The obtained results allow controlling the quality and predicting the safety of jelly-like confectionery products.

Рассмотрена актуальная проблема обеспечения длительных сроков хранения кондитерских изделий без изменения их вкусовых качеств. Выявлены закономерности влияния химического состава сырьевых компонентов на структуру желейного мармелада. Исследовано влияние содержания патоки и студнеобразователей на физико-химические и реологические свойства желейного мармелада. Увеличение массовой доли патоки от 5% до 25% приводит к увеличению упруго-пластичных свойств желейного мармелада. Соотношение основных рецептурных компонентов формирует молекулярную структуру желейного мармелада и тем самым оказывает влияние на зависимость массовой доли влаги от активности воды. Установлена корреляция активности воды и прочности желейного мармелада. Самая высокая прочность и активность воды наблюдалась у изделий, содержащих 15% патоки, что обуславливает наибольшую скорость влагопереноса для таких продуктов. Использование модифицированного крахмала дает возможность управления потерями влаги при хранении мармелада. Корректировка рецептуры и уменьшение массовой доли влаги в мармеладе значительно уменьшают риск возникновения нежелательных органолептических изменений поверхности мармелада при хранении. Применяя различные виды модифицированного крахмала, можно управлять сохранностью желейно-фруктового мармелада. Повышение массовой доли редуцирующих веществ в процессе хранения кондитерских изделий студнеобразной консистенции способствует их увлажнению. С другой стороны, уменьшение массовой доли редуцирующих веществ приводит к засахариванию изделий. Показано, как изменение соотношения основных компонентов желейного мармелада влияет на формирование его молекулярной структуры, которая обуславливает соотношение свободной и связанной влаги. Полученные результаты работы позволяют управлять качеством и прогнозировать сохранность кондитерских изделий студнеобразной консистенции.

кондитерские изделиямармеладпроцессы влагопереносаизотерма сорбцииconfectionerymarmalademoisture transfer processessorption isothermReferencesКондратьев, Н.Б., Казанцев, Е.В., Осипов, М.В., Баженова, А.Е., Линовская, Н.В. (2020). Влияние количества патоки на процессы влагопереноса при хранении мармелада. Вестник Воронежского государственного университета инженерных технологий, 82(4(86)), 24-29. https://doi.org/10.20914/2310-1202-2020-4-24-29Kondratyev, N.B., Kazantsev, E.V., Osipov, M.V., Bazhenova, A.E., Linovskaya, N.V. (2020). The influence of the amount of caramel syrup on the processes of moisture transfer during the storage of marmalade. Proceedings of the Voronezh State University of Engineering Technologies. 82(4(86)), 24-29. https://doi.org/10.20914/2310-1202-2020-4-24-29 (In Russian)Rivero, R., Archaina, D., Sosa, N., Schebor, C. (2021). Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds. LWT, 141, Article 110894. https://doi.org/10.1016/j.lwt.2021.110894Rivero, R., Archaina, D., Sosa, N., Schebor, C. (2021). Development and characterization of two gelatin candies with alternative sweeteners and fruit bioactive compounds. LWT, 141, Article 110894. https://doi.org/10.1016/j.lwt.2021.110894Teixeira-Lemos, E., Almeida, A. R., Vouga, B., Morais, C., Correia, I., Pereira, P. et al. (2021). Development and characterization of healthy gummy jellies containing natural fruits. Open Agriculture, 6(1), 466-478. https://doi.org/10.1515/opag-2021-0029Teixeira-Lemos, E., Almeida, A. R., Vouga, B., Morais, C., Correia, I., Pereira, P. et al. (2021). Development and characterization of healthy gummy jellies containing natural fruits. Open Agriculture, 6(1), 466-478. https://doi.org/10.1515/opag-2021-0029Ergun, R., Lietha, R., Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50(2), 162-192. https://doi.org/10.1080/10408390802248833Ergun, R., Lietha, R., Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50(2), 162-192. https://doi.org/10.1080/10408390802248833Wolf, B. (2016). Confectionery and Sugar-Based Foods. Chapter in a book: Reference Module in Food Science. Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.03452-1Wolf, B. (2016). Confectionery and Sugar-Based Foods. Chapter in a book: Reference Module in Food Science. Elsevier. https://doi.org/10.1016/B978-0-08-100596-5.03452-1Kavaya, R.I., Omwamba, M.N., Chikamai, B.N., Mahungu, S.M. (2019). Sensory evaluation of syneresis reduced jam and marmalade containing gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences, 10(11), 1334-1343. https://doi.org/10.4236/fns.2019.1011096Kavaya, R.I., Omwamba, M.N., Chikamai, B.N., Mahungu, S.M. (2019). Sensory evaluation of syneresis reduced jam and marmalade containing gum Arabic from Acacia senegal var. kerensis. Food and Nutrition Sciences, 10(11), 1334-1343. https://doi.org/10.4236/fns.2019.1011096de Avelar, M. H. Efraim, M.P. (2020). Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production. LWT, 123, Article 109119. https://doi.org/10.1016/j.lwt.2020.109119de Avelar, M. H. Efraim, M.P. (2020). Alginate/pectin cold-set gelation as a potential sustainable method for jelly candy production. LWT, 123, Article 109119. https://doi.org/10.1016/j.lwt.2020.109119Gawkowska, D., Cybulska, J., Zdunek, A. (2018). Structure-related gelling of pectins and linking with other natural compounds: A review. Polymers, 10(7), Article 762 https://doi.org/10.3390/polym10070762Gawkowska, D., Cybulska, J., Zdunek, A. (2018). Structure-related gelling of pectins and linking with other natural compounds: A review. Polymers, 10(7), Article 762 https://doi.org/10.3390/polym10070762Funami, T. (2010). Functions of food polysaccharides to control the gelatinization and retrogradation behaviors of starch in an aqueous system in relation to the macromolecular characteristics of food polysaccharides. Food Science and Technology Research, 15(6), 557-568. https://doi.org/10.3136/fstr.15.557Funami, T. (2010). Functions of food polysaccharides to control the gelatinization and retrogradation behaviors of starch in an aqueous system in relation to the macromolecular characteristics of food polysaccharides. Food Science and Technology Research, 15(6), 557-568. https://doi.org/10.3136/fstr.15.557Донченко, Л.В., Фирсов, Г.Г. (2007). Пектин: основные свойства, производство и применение.— М.: ДеЛи принт, 2007.Donchenko L. V., Firsov, G.G. (2010). Pectin: main properties, production and application. Moscow: DeLi print, 2007. (In Russian)Табаторович, А.Н., Резниченко, И.Ю. (2019). Обоснование рецептур и оценка качества желейного мармелада на основе настоя лепестков розеллы (Hibiscus Sabdariffa L.). Пищевая промышленность, 5, 66-71. https://doi.org/10.24411/0235-2486-2019-10075Tabatorovich, A.N., Reznichenko, I. Yu. (2019). Substantiation of formulations and quality assessment of jelly marmalade based on infusion of rosella petals (Hibiscus Sabdariffa L.). Food industry, 5, 66-71. https://doi.org/10.24411/0235-2486-2019-10075 (In Russian)Табаторович, А.Н., Степанова, Е.Н., Бакайтис, В.И. (2018). Анализ химического состава и показателей качества нетрадиционных фруктовых пюре-полуфабрикатов. Пищевая промышленность, 8, 25-29.Tabatorovich, A.N., Stepanova, Ye.N., Bakaytis, V.I. (2018). Analysis of the chemical composition and quality indicators of unconventional fruit puree-semi-finished products. Food industry, 8, 25-29 (In Russian)Panchev, I. N., Slavov, A., Nikolova, K., Kovacheva, D. (2010). On the water-sorption properties of pectin. Food Hydrocolloids, 24(8), 763-769. https://doi.org/10.1016/j.foodhyd.2010.04.002Panchev, I. N., Slavov, A., Nikolova, K., Kovacheva, D. (2010). On the water-sorption properties of pectin. Food Hydrocolloids, 24(8), 763-769. https://doi.org/10.1016/j.foodhyd.2010.04.002Южакова, К.В., Савенкова, Т.В., Талейсник, М.А. (2018). Технологические процессы образования кондитерской массы при получении мармелада. Вестник Российской сельскохозяйственной науки, 1, 57-59.Yuzhakova, K.V., Savenkova, T.V., Taleysnik, M.A. (2018). Technologic processes of the confectionery mass formation when marmalade production. Vestnik of the Russian Agricultural Science, 1, 57-59. (In Russian)Einhorn-Stoll, U. (2018). Pectin-water interactions in foods — from powder to gel. Food Hydrocolloids, 78, 109-119. https://doi.org/10.1016/j.foodhyd.2017.05.029Einhorn-Stoll, U. (2018). Pectin-water interactions in foods — from powder to gel. Food Hydrocolloids, 78, 109-119. https://doi.org/10.1016/j.foodhyd.2017.05.029Guan, L., Xu, H., Huang, D. (2011). The investigation on states of water in different hydrophilic polymers by DSC and FTIR. Journal of Polymer Research, 18(4), 681-689. https://doi.org/10.1007/s10965-010-9464-7Guan, L., Xu, H., Huang, D. (2011). The investigation on states of water in different hydrophilic polymers by DSC and FTIR. Journal of Polymer Research, 18(4), 681-689. https://doi.org/10.1007/s10965-010-9464-7Abasi, S., Podstawczyk, D. A., Sherback, A. F., Guiseppi-Elie, A. (2019). Bio-technical properties of poly(HEMA-co-HPMA) hydrogels are governed by distribution among water states. ACS Biomaterials Science and Engineering, 5(10), 4994-5004. https://doi.org/10.1021/acsbiomaterials.9b00705Abasi, S., Podstawczyk, D. A., Sherback, A. F., Guiseppi-Elie, A. (2019). Bio-technical properties of poly(HEMA-co-HPMA) hydrogels are governed by distribution among water states. ACS Biomaterials Science and Engineering, 5(10), 4994-5004. https://doi.org/10.1021/acsbiomaterials.9b00705Ping, Z. H., Nguyen, Q. T., Chen, S. M., Zhou, J. Q., Ding, Y. D. (2001). States of water in different hydrophilic polymers — DSC and FTIR studies. Polymer, 42(20), 8461-8467. https://doi.org/10.1016/S0032-3861(01)00358-5Ping, Z. H., Nguyen, Q. T., Chen, S. M., Zhou, J. Q., Ding, Y. D. (2001). States of water in different hydrophilic polymers — DSC and FTIR studies. Polymer, 42(20), 8461-8467. https://doi.org/10.1016/S0032-3861(01)00358-5Осипов, М.В., Кондратьев, Н.Б., Казанцев, Е. В., Руденко, О.С., Семенова, П.А. (2019). Влияние модифицированного крахмала на влагоудерживающую способность начинок в пряниках. Вестник Российской сельскохозяйственной науки, 3, 59-62. https://doi.org/10.30850/vrsn/2019/3/59-62Osipov, M.V., Kondratyev, N.B., Kazantsev, E.V., Rudenko, O.S., Semenova, P.A. (2019). Effect of modified starch on the water-holding capacity of gingerbread fillings. Vestnik of the Russian Agricultural Science, 3, 59-62. https://doi.org/10.30850/vrsn/2019/3/59-62 (In Russian)Juarez-Enriquez, E., Olivas, G.I., Ortega-Rivas, E., Zamudio-Flores, P.B., Perez-Vega, S., Sepulveda, D.R. (2019). Water activity, not moisture content, explains the influence of water on powder flowability. LWT, 100, 35-39. https://doi.org/10.1016/j.lwt.2018.10.043Juarez-Enriquez, E., Olivas, G.I., Ortega-Rivas, E., Zamudio-Flores, P.B., Perez-Vega, S., Sepulveda, D.R. (2019). Water activity, not moisture content, explains the influence of water on powder flowability. LWT, 100, 35-39. https://doi.org/10.1016/j.lwt.2018.10.043Ullah, N., Ullah, S., Khan, A., Ullah, I., Badshah, S. (2018). Preparation and evaluation of carrot and apple blended jam. Journal of Food Processing & Technology, 9(4), Article 725. https://doi.org/10.4172/2157-7110.1000725Ullah, N., Ullah, S., Khan, A., Ullah, I., Badshah, S. (2018). Preparation and evaluation of carrot and apple blended jam. Journal of Food Processing & Technology, 9(4), Article 725. https://doi.org/10.4172/2157-7110.1000725Sirin, P. (2019). Rheological, textural, physico-chemical and sensory properties of low sugar apple marmalade. A Thesis Submitted to the Graduate School of Engineering and Sciences of izmir Institute of Technology in Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE in Food Engineering. izmir, Turkey. Retrieved from https://gcris.iyte.edu.tr/bitstream/11147/7352/1/T002026.pdf Accessed August 2, 2021.Sirin, P. (2019). Rheological, textural, physico-chemical and sensory properties of low sugar apple marmalade. A Thesis Submitted to the Graduate School of Engineering and Sciences of izmir Institute of Technology in Partial Fulfillment of the Requirements for the Degree of MASTER OF SCIENCE in Food Engineering. izmir, Turkey. Retrieved from https://gcris.iyte.edu.tr/bitstream/11147/7352/1/T002026.pdf Accessed August 2, 2021.Mierczynska, J., Cybulska, J., Pieczywek, P. M., Zdunek, A. (2015). Effect of storage on rheology of water-soluble, chelate-soluble and diluted alkali-soluble pectin in carrot cell walls. Food and Bioprocess Technology, 8(1), 171-180. https://doi.org/10.1007/s11947-014-1392-9Mierczynska, J., Cybulska, J., Pieczywek, P. M., Zdunek, A. (2015). Effect of storage on rheology of water-soluble, chelate-soluble and diluted alkali-soluble pectin in carrot cell walls. Food and Bioprocess Technology, 8(1), 171-180. https://doi.org/10.1007/s11947-014-1392-9Хатко, З.Н., Титов, С.А., Ашинова, А.А., Колодина, Е.М. (2019). Влияние комбинирования пектиновых веществ на вязкость их водных растворов. Вестник Воронежского государственного университета инженерных технологий, 81(2(80), 133-138. https://doi.org/10.20914/2310-1202-2019-2-133-138Khatko, Z. N. Titov, S.A., Ashinova, A.A., Kolodina, E.M. (2019). Effect of combination of pectin substances on viscosity of their aqueous solutions. Proceedings of the Voronezh State University of Engineering Technologies, 81(2(80), 133-138. https://doi.org/10.20914/2310-1202-2019-2-133-138 (In Russian)Ben-Yoseph, E., Hartel, R. W. (2006). Computer simulation of sugar crystallization in confectionery products. Innovative Food Science and Emerging Technologies, 7(3), 225-232. https://doi.org/10.1016/j.ifset.2005.12.003Ben-Yoseph, E., Hartel, R. W. (2006). Computer simulation of sugar crystallization in confectionery products. Innovative Food Science and Emerging Technologies, 7(3), 225-232. https://doi.org/10.1016/j.if-set.2005.12.003Осипов М. В., Казанцев Е. В., Руденко, Кондратьев Н. Б. (2020). Прогнозирование сохранности кондитерских изделий студнеобразной консистенции. Всё о мясе, 5S, 257-260. https://doi.org/10.21323/2071-2499-2020-5S-257-260Osipov, M.V., Kazantsev, E.V., Rudenko, O.S., Kondratyev, N. B. Predicting the safety of confectionery products of jelly-like consistency. Vsyo o myase, 5S, 257-260. https://doi.org/10.21323/2071-2499-2020-5S-257-260 (In Russian)Ergun, R., Lietha, R., Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50(2), 162-192. https://doi.org/10.1080/10408390802248833Ergun, R., Lietha, R., Hartel, R. W. (2010). Moisture and shelf life in sugar confections. Critical Reviews in Food Science and Nutrition, 50(2), 162-192. https://doi.org/10.1080/10408390802248833Sitnikova, P.B., Tvorogova, A.A. (2019). Physical changes in the structure of ice cream and frozen fruit desserts during storage. Food systems, 2(2), 31-35. https://doi.org/10.21323/2618-9771-2019-2-2-31-35Sitnikova, P.B., Tvorogova, A.A. (2019). Physical changes in the structure of ice cream and frozen fruit desserts during storage. Food systems, 2(2), 31-35. https://doi.org/10.21323/2618-9771-2019-2-2-31-35Ali, M.R., Mohamed, R.M., Abedelmaksoud, T.G. (2021). Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds. Food systems, 4(2), 82-88. https://doi.org/10.21323/2618-9771-2021-4-1-82-88Ali, M.R., Mohamed, R.M., Abedelmaksoud, T.G. (2021). Functional strawberry and red beetroot jelly candies rich in fibers and phenolic compounds. Food systems, 4(2), 82-88. https://doi.org/10.21323/2618-9771-2021-4-1-82-88Torres, M. D., Chenlo, F., Moreira, R. (2018). Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans. Carbohydrate Polymers, 180, 72-80. https://doi.org/10.1016/j.carbpol.2017.10.010Torres, M. D., Chenlo, F., Moreira, R. (2018). Structural features and water sorption isotherms of carrageenans: A prediction model for hybrid carrageenans. Carbohydrate Polymers, 180, 72-80. https://doi.org/10.1016/j.carbpol.2017.10.010

The authors declare that there are no conflicts of interest present.