Preparation and characterization of jellies with reduced sugar content from date (Phoenix dactylifera L.) and lemon (Citrus limon L.) by-products

Manel Masmoudi; Souhail Besbes; Christophe Blecker; Hamadi Attia

doi:10.1051/fruits/2009038

All issues

Volume 65 / No 1 (January-February 2010)

Fruits, 65 1 (2010) 21-29

References

Free Access

Issue		Fruits Volume 65, Number 1, January-February 2010


Page(s)		21 - 29
DOI		https://doi.org/10.1051/fruits/2009038
Published online		10 February 2010

Besbes S., Cheikh-Rouhou S., Blecker C., Hentati B., Deroanne C., Attia H., Voies de valorisation des pulpes de dattes, Microbiol. Hyg. Aliment. 18 (2006) 3–7. [Google Scholar]
Al-Hooti S., Sidhu J.S., Al-Otaibi J., Al-Ameeri H.Qabazard H., Processing quality of important date cultivars grown in the United Arab Emirates for jam, butter and dates-in-syrup, Adv. Food. Sci. 19 (1997) 35–40 [Google Scholar]
Besbes S., Drira L., Blecker C., Deroanne C.Attia H., Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam, Food Chem. 112 (2009) 406–411 [CrossRef] [Google Scholar]
Youssif A.K., Alshaawan A.F., Eltaisan S.M., Processing of date preserve, date jelly and date kutter, Date Palm J. 5 (1987) 73. [Google Scholar]
Youssif A.K., Abou Ali M.Abou Idreese A., Processing evaluation and storability of date jelly, J. Food Sci. Technol. 27 (1990) 264–267 [Google Scholar]
Youssif A.K.Alghamdi A.S., Suitability of some date cultivars for jelly making, J. Food Sci. Technol. 36 (1999) 515–518 [Google Scholar]
Al-Hooti S., Sidhu J.S., Al-Otaibi J.Al-Ameeri H., Processing of some important cultivars grown in United Arab Emirates into chutney and date relish, J. Food Proc. Preserv. 21 (1997) 55–68 [CrossRef] [Google Scholar]
Youssif A.K., Abdelmasseh M., Youssif M.E., Saeed B.T., Use of date paste in the processing of nutritious candy bars, Date Palm J. 5 (1987) 107. [Google Scholar]
Cheikh-Rouhou S., Ben Amara W., Besbes S., Blecker C.Attia H., Essai de valorisation d’écarts de triage de dattes : élaboration et caractérisation d’un extrait concentré de la pulpe, Hyg. Microbiol. Aliment. 18 (2006) 3–12 [Google Scholar]
Sloan A.E., Top 10 global food trends, Food Technol. 59 (2005) 20–32 [Google Scholar]
Sloan A.E., Healthy vending and other emerging trends, Food Technol. 59 (2005) 26–35 [Google Scholar]
Löfgren C.Hermansson A.-M., Synergistic rheological behaviour of mixed HM/LM pectin gels, Food hydrocoll. 21 (2007) 480–486 [CrossRef] [Google Scholar]
Rolin C., Commercial pectin preparations, in: Seymour G.B., Knox J.P. (Eds.), Pectins and their manipulation, Blackwell Publ. Ltd., 2002. [Google Scholar]
Thibault J.F., Ralet M.-C., Physico-chemical properties of pectins in the cell walls and after extraction, in: Voragen F., Schols H., Visser R. (Eds.), Advances in pectin and pectinase research, Kluwer Acad. Publ., Dord., Neth., 2003. [Google Scholar]
Thakur B.R., Singh R.K.Handa A. K., Chemistry and uses of pectin – A review, Crit. Rev. Food Sci. Nutr. 37 (1997) 47–73 [CrossRef] [PubMed] [Google Scholar]
Lario Y., Sendra E., Garcia-Pérez J., Fuentes C., Sayas-Barbera E., Fernandez-Lopez J.Pérez-Alvarez J.A., Preparation of high dietary fiber powder from lemon juice by-products, Innov. Food Sci. Emerg. Tech. 5 (2004) 113–117 [CrossRef] [Google Scholar]
Del Rio J.A., Fuster M.D., Gomez P., Porras I., Garcia-Lidon A.Ortuno A., Citrus limon: a source of flavonoïds of pharmaceutical interest, Food Chem. 84 (2004) 457–461 [CrossRef] [Google Scholar]
Hasib A., Jaouad A.Mahrouz M., Étude par chromatographie liquide haute performance de la composition en acides citrique, malique et ascorbique des jus de différentes variétés d’agrumes marocaines, Sci. Aliment. 21 (2001) 555–562 [CrossRef] [Google Scholar]
Albagnac G., Varoquaux P., Montigaud J.C., Technologies de transformation des fruits, Ed. Tec & Doc, Paris, France, 2002. [Google Scholar]
Kim D.H., Kim D.G., Lee D.Y., Kim K.E.Kim C.W., Physicochemical characterization of pectin extracted from Cheju mandarin (Citrus unshiu) peels with citric acid, Food Sci. Biotechnol. 9 (2000) 95–98 [Google Scholar]
May C., Industrial pectins: Sources, production and applications, Carbohydr. Polym. 12 (1990) 79–99 [CrossRef] [Google Scholar]
Masmoudi M., Besbes S., Blecker C.Attia H., Preparation and characterization of osmodehydrated fruits from lemon and date by-products, Food Sci. Technol. Int. 13 (2008) 405–412 [CrossRef] [Google Scholar]
Masmoudi M., Besbes S., Chaabouni M., Robert C., Paquot M., Blecker C.Attia H., Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology, Carbohydr. Polym. 74 (2008) 185–192 [CrossRef] [Google Scholar]
Englyst H.N., Quigley M.E.Hudson G.J., Determination of dietary fiber as non-starch polysaccharides with gas-liquid chromatographic or spectrometric measurement of constituent sugars, Anal. 119 (1994) 1497–1509 [Google Scholar]
Miller G.L., Use of dinitrosalycilic acid reagent for determination of reducing sugar, Anal. Chem. 31 (1959) 426–428 [Google Scholar]
Anon., Produits dérivés des fruits et des légumes, détermination des sucres, Assoc. Fr. Norm. (AFNOR), Paris, France, 1970. [Google Scholar]
Anon., Official methods of analysis, 15th ed., Assoc. Off. Anal. Chem. (AOAC), Wash., DC, USA, 1995. [Google Scholar]
El Gerssifi M., Les défauts des produits de pâtisserie et biscuiterie au cours du stockage : la prévention par la formulation, Ind. Aliment. Agric. 7/8 (1998) 82–88. [Google Scholar]
Langley-Danysz P., Conserver les fruits grâce au sucre, Rev. l’Ind. Aliment. 614 (2001) 70–71 [Google Scholar]
Clydesdale F.M., Colour measurement, in: Gruenwedel D.W., Whitake, J.R. (Eds.), Food analysis principles and technology, Marcel Dekker, N. Y., USA, 1984. [Google Scholar]
Al-Hooti S.Sidhu J.S., Objective color measurement of fresh date fruit and processed date products, J. Food Qual. 20 (1997) 257–266 [CrossRef] [Google Scholar]
Monsalve-Gonzalez A., Barbosa-Canovas G.V., Cavalieri R.P., McEvily A.J.Iyengar R., Inhibition of enzymatic browning in apple products by 4-hexylresorcinol, Food Technol. 4 (1994) 110–118 [Google Scholar]
Morris E.R., Powell D.A., Gidley M.J.Rees D.A., Conformations and interactions of pectins. I. Polymorphism between gel and solid states of calcium polygalacturonate, J. Mol. Biol. 155 (1982) 507–516 [CrossRef] [PubMed] [Google Scholar]
Royer G., Madieta E., Symoneaux R.Jourjon F., Preliminary study of the production of apple pomace and quince jelly, Food Sci. Technol. 39 (2006) 1022–1025 [Google Scholar]
Endress H.U., Mattes F., Rheological characterization of gum and jelly products, in: Advances in pectin and pectinase research, Voragen F., Schols H., Visser R. (Eds.), Kluwer Acad. Publ., Dord., Neth., 2003. [Google Scholar]

[1] Besbes S., Cheikh-Rouhou S., Blecker C., Hentati B., Deroanne C., Attia H., Voies de valorisation des pulpes de dattes, Microbiol. Hyg. Aliment. 18 (2006) 3–7. [Google Scholar]

[2] Al-Hooti S., Sidhu J.S., Al-Otaibi J., Al-Ameeri H.Qabazard H., Processing quality of important date cultivars grown in the United Arab Emirates for jam, butter and dates-in-syrup, Adv. Food. Sci. 19 (1997) 35–40 [Google Scholar]

[3] Besbes S., Drira L., Blecker C., Deroanne C.Attia H., Adding value to hard date (Phoenix dactylifera L.): Compositional, functional and sensory characteristics of date jam, Food Chem. 112 (2009) 406–411 [CrossRef] [Google Scholar]

[4] Youssif A.K., Alshaawan A.F., Eltaisan S.M., Processing of date preserve, date jelly and date kutter, Date Palm J. 5 (1987) 73. [Google Scholar]

[5] Youssif A.K., Abou Ali M.Abou Idreese A., Processing evaluation and storability of date jelly, J. Food Sci. Technol. 27 (1990) 264–267 [Google Scholar]

[6] Youssif A.K.Alghamdi A.S., Suitability of some date cultivars for jelly making, J. Food Sci. Technol. 36 (1999) 515–518 [Google Scholar]

[7] Al-Hooti S., Sidhu J.S., Al-Otaibi J.Al-Ameeri H., Processing of some important cultivars grown in United Arab Emirates into chutney and date relish, J. Food Proc. Preserv. 21 (1997) 55–68 [CrossRef] [Google Scholar]

[8] Youssif A.K., Abdelmasseh M., Youssif M.E., Saeed B.T., Use of date paste in the processing of nutritious candy bars, Date Palm J. 5 (1987) 107. [Google Scholar]

[9] Cheikh-Rouhou S., Ben Amara W., Besbes S., Blecker C.Attia H., Essai de valorisation d’écarts de triage de dattes : élaboration et caractérisation d’un extrait concentré de la pulpe, Hyg. Microbiol. Aliment. 18 (2006) 3–12 [Google Scholar]

[10] Sloan A.E., Top 10 global food trends, Food Technol. 59 (2005) 20–32 [Google Scholar]

[11] Sloan A.E., Healthy vending and other emerging trends, Food Technol. 59 (2005) 26–35 [Google Scholar]

[12] Löfgren C.Hermansson A.-M., Synergistic rheological behaviour of mixed HM/LM pectin gels, Food hydrocoll. 21 (2007) 480–486 [CrossRef] [Google Scholar]

[13] Rolin C., Commercial pectin preparations, in: Seymour G.B., Knox J.P. (Eds.), Pectins and their manipulation, Blackwell Publ. Ltd., 2002. [Google Scholar]

[14] Thibault J.F., Ralet M.-C., Physico-chemical properties of pectins in the cell walls and after extraction, in: Voragen F., Schols H., Visser R. (Eds.), Advances in pectin and pectinase research, Kluwer Acad. Publ., Dord., Neth., 2003. [Google Scholar]

[15] Thakur B.R., Singh R.K.Handa A. K., Chemistry and uses of pectin – A review, Crit. Rev. Food Sci. Nutr. 37 (1997) 47–73 [CrossRef] [PubMed] [Google Scholar]

[16] Lario Y., Sendra E., Garcia-Pérez J., Fuentes C., Sayas-Barbera E., Fernandez-Lopez J.Pérez-Alvarez J.A., Preparation of high dietary fiber powder from lemon juice by-products, Innov. Food Sci. Emerg. Tech. 5 (2004) 113–117 [CrossRef] [Google Scholar]

[17] Del Rio J.A., Fuster M.D., Gomez P., Porras I., Garcia-Lidon A.Ortuno A., Citrus limon: a source of flavonoïds of pharmaceutical interest, Food Chem. 84 (2004) 457–461 [CrossRef] [Google Scholar]

[18] Hasib A., Jaouad A.Mahrouz M., Étude par chromatographie liquide haute performance de la composition en acides citrique, malique et ascorbique des jus de différentes variétés d’agrumes marocaines, Sci. Aliment. 21 (2001) 555–562 [CrossRef] [Google Scholar]

[19] Albagnac G., Varoquaux P., Montigaud J.C., Technologies de transformation des fruits, Ed. Tec & Doc, Paris, France, 2002. [Google Scholar]

[20] Kim D.H., Kim D.G., Lee D.Y., Kim K.E.Kim C.W., Physicochemical characterization of pectin extracted from Cheju mandarin (Citrus unshiu) peels with citric acid, Food Sci. Biotechnol. 9 (2000) 95–98 [Google Scholar]

[21] May C., Industrial pectins: Sources, production and applications, Carbohydr. Polym. 12 (1990) 79–99 [CrossRef] [Google Scholar]

[22] Masmoudi M., Besbes S., Blecker C.Attia H., Preparation and characterization of osmodehydrated fruits from lemon and date by-products, Food Sci. Technol. Int. 13 (2008) 405–412 [CrossRef] [Google Scholar]

[23] Masmoudi M., Besbes S., Chaabouni M., Robert C., Paquot M., Blecker C.Attia H., Optimization of pectin extraction from lemon by-product with acidified date juice using response surface methodology, Carbohydr. Polym. 74 (2008) 185–192 [CrossRef] [Google Scholar]

[24] Englyst H.N., Quigley M.E.Hudson G.J., Determination of dietary fiber as non-starch polysaccharides with gas-liquid chromatographic or spectrometric measurement of constituent sugars, Anal. 119 (1994) 1497–1509 [Google Scholar]

[25] Miller G.L., Use of dinitrosalycilic acid reagent for determination of reducing sugar, Anal. Chem. 31 (1959) 426–428 [Google Scholar]

[26] Anon., Produits dérivés des fruits et des légumes, détermination des sucres, Assoc. Fr. Norm. (AFNOR), Paris, France, 1970. [Google Scholar]

[27] Anon., Official methods of analysis, 15th ed., Assoc. Off. Anal. Chem. (AOAC), Wash., DC, USA, 1995. [Google Scholar]

[28] El Gerssifi M., Les défauts des produits de pâtisserie et biscuiterie au cours du stockage : la prévention par la formulation, Ind. Aliment. Agric. 7/8 (1998) 82–88. [Google Scholar]

[29] Langley-Danysz P., Conserver les fruits grâce au sucre, Rev. l’Ind. Aliment. 614 (2001) 70–71 [Google Scholar]

[30] Clydesdale F.M., Colour measurement, in: Gruenwedel D.W., Whitake, J.R. (Eds.), Food analysis principles and technology, Marcel Dekker, N. Y., USA, 1984. [Google Scholar]

[31] Al-Hooti S.Sidhu J.S., Objective color measurement of fresh date fruit and processed date products, J. Food Qual. 20 (1997) 257–266 [CrossRef] [Google Scholar]

[32] Monsalve-Gonzalez A., Barbosa-Canovas G.V., Cavalieri R.P., McEvily A.J.Iyengar R., Inhibition of enzymatic browning in apple products by 4-hexylresorcinol, Food Technol. 4 (1994) 110–118 [Google Scholar]

[33] Morris E.R., Powell D.A., Gidley M.J.Rees D.A., Conformations and interactions of pectins. I. Polymorphism between gel and solid states of calcium polygalacturonate, J. Mol. Biol. 155 (1982) 507–516 [CrossRef] [PubMed] [Google Scholar]

[34] Royer G., Madieta E., Symoneaux R.Jourjon F., Preliminary study of the production of apple pomace and quince jelly, Food Sci. Technol. 39 (2006) 1022–1025 [Google Scholar]

[35] Endress H.U., Mattes F., Rheological characterization of gum and jelly products, in: Advances in pectin and pectinase research, Voragen F., Schols H., Visser R. (Eds.), Kluwer Acad. Publ., Dord., Neth., 2003. [Google Scholar]