Mancini/McHugh: Fruit-alginate interactions in novel restructured products

Fruit-alginate interactions in novel restructured products

F. Mancini and T. H. McHugh*
Novel, healthy, value-added restructured fruit products meet consumer demand for an improved diet containing increasing amounts of
fruit. As primary ingredients, fruit purees promise to provide new outlets for visually imperfect fruit or fruit that is too small for the fresh or
canned markets. Generally these new product forms require a texturizing agent such as alginate to control the functional properties of the
final restructured fruit products. Traditional alginate and pectin gel

systems are reviewed in this manuscript as are mixed gel systems.

Recent research results describing the production and properties of
novel restructured products containing high-guluronic alginate and
peach puree without any additional calcium or sugar source are
reviewed. Effects of fruit/alginate interactions on gel formation conditions and texture profile results are evaluated.

1 Rationale for development of novel

restructured fruit products

2 Simple gel systems

The USDA Food Guide Pyramid advised mature adults to

consume 2 4 servings of fruit per day bringing this category,
after cereal products, to the largest recommended for food consumption. To increase the likelihood of consumers reaching
these dietary goals, it is necessary to offer them more convenience and variety. Current markets for many fruit products are
limited because the traditional technologies for economically
processing them are restricted to relatively few forms or styles.
In the case of peaches, 89% of the processed peaches are
canned, 5% are frozen, 4% are used in jams and other preserves, and 2% are dried [1].
According to a recent report published by the National
Research Council of the National Academy of Sciences, postharvest losses of fruits may be as high as 30 40% in both
developed and developing nations [1]. These losses can be
reduced by developing processing systems capable of manufacturing large amounts of fruit materials into a shelf stable
form within a short harvest season. These shelf stable products
can be subsequently made into a variety of desirable, valueadded final products throughout the remainder of the year.
Aseptically processed concentrated fruit purees are the least
costly option; however, at present the market for concentrated
purees is limited. There is a need to develop new processing
strategies that will increase the value of the fruit purees in
order to make production for this market more profitable.
Mechanically harvested and off-grade fruit offer potential raw
material for the concentrated puree market.
By combining fruit purees with various gelling agents, novel
products can be developed. Alginates are one common type of
gelling agent used in restructured products.

Universita` degli Studi di Perugia, Istituto di Industrie Agrarie, Perugia,

Italy, and *United States Department of Agriculture, Agricultural Research Service, Western Regional Research Center, Albany, CA, USA.
Correspondence to:
Dr. T. H. McHugh, United States Department of Agriculture, Agricultural Research Service, Western Regional Research Center, 800 Buchanan Street, Albany, CA 94710, USA
(e-mail: thm@pw.usda.gov).
152

2.1 Pure alginate gels formation of calcium

alginate and acid gels
Alginates are a group of naturally occurring polysaccharides
extracted from some marine brown algae (Phaeophyceae). Chemically they are a family of unbranched binary copolymers of
1(4)-linked (-D-mannuronic acid) (M) and (-L-guluronic acid)
(G) residues arranged in a block-wise fashion along the polymer
chain forming homopolymeric regions (M-blocks, G-blocks)
and heteropolymeric regions (MG, MMG, GGM) [2].
Alginates gel forming properties are mainly due to their
capacity to bind a number of divalent ions like calcium and are
strongly correlated with the proportion and length of the
guluronic acid blocks (G-blocks) in their polymeric chains [3
5]. Following the addition of calcium ions, alginate undergoes
conformational changes, giving rise to the well known egg
box model of alginate gelation. This is based on chain dimerization and eventually further aggregation of the dimers [3 5].
The strength of alginate gels was found to depend on the number of cross-links formed, on the type of cross-linking ion, and
on the length and stiffness of the blocks between links, while it
was proven to be independent of molecular mass above a certain threshold value. The compression modulus of calcium
alginate gels was dependent on the proportion of G-blocks
along the alginate chain and their length. G-blocks led to the
formation of large voids that acted as preferential sites for calcium ions. The formation of crosslinkages was highly cooperative even though these regions were punctuated by D-mannuronic acid residues. This effect was not observed for Mblocks and alternating sequences [3, 4]. Crosslinks enable the
Ca-alginate gel to form at any temperature. The optimum pH
range is large, from pH 3.8 to pH 10. The setting time may be
adjusted from a few seconds to many minutes. Final gels are
heat irreversible, i. e. once set will not melt on reheating [6].
There are three different methods to initiate controlled alginate gelation [7]:
0 By diffusion setting gels are formed simply by diffusing calcium ions into an alginate solution. A critical stage in the
gelling process is the correct hydration of the alginate; an
effective dispersion to facilitate hydration is given by blending the alginate with other powdered ingredients (sugar,
starch, oil, alcohol) using high speed or high shear mixers.
Readily soluble calcium salts can be used to prepare the setting bath solution (calcium chloride, calcium lactate) into
which the sodium alginate solution is dropped or extruded.

Nahrung 44 (2000) Nr. 3, S. 152 157 i WILEY-VCH Verlag GmbH, D-69451 Weinheim 2000

0027-769X/2000/0305-0152$17.50+.50/0

Mancini/McHugh: Fruit-alginate interactions in novel restructured products

0 By internal setting the calcium is released under controlled

conditions simultaneously throughout the system. The most
frequently used calcium salts are calcium sulphate dihydrate
in neutral gels and dicalcium phosphate in acid products.
Generally a sequestrant is included to eliminate the effects
of water hardness on alginate hydration and to control calcium release during the early stages of processing.
0 Gel formation by cooling occurs when a hot solution, which
contains all the components, is used. Thermal energy of the
alginate prevents chain alignment and only after cooling can
the calcium-induced associations take place. Gels prepared
in this way are more stable to syneresis. This stability is due
to the fact that calcium required for gel formation is available to all of the alginate molecules at the same time, allowing the calcium and the alginate to react to form a thermodynamically stable network. By contrast, in diffusion setting,
the alginate molecules closest to the calcium ions in the setting bath react first. Similarly with internal setting, at room
temperature the molecules closest to the macroscopic particles of dissolving calcium react first. These two methods,
diffusion and internal setting, result in a certain amount of
inherent instability in the gel network, which give rise to
greater gel shrinkage and syneresis.
Another mechanism for alginate gelation occurs through a
gradual pH reduction below the pKa value of the uronic acid
residues, resulting in the formation of the what are often
referred to as acid gels [8] that have been proposed to be stabilized by intermolecular hydrogen bonds [9]. The pKa values
of the two monomers have been found to be 3.38 for mannuronic and 3.65 for guluronic in 0.1 N NaCl [10]. An abrupt
decrease in pH causes the precipitation of alginic acid molecules rather than the formation of a three-dimensional gel network. Precipitation of alginic acid molecules has been extensively studied [11] as has gel formation by lowering the pH
below the pKa values. However, the formation and properties
of the acid gel seem to be poorly understood and few reports
in the literature describe the effect of polymer variables on the
properties of these gels [8]. The best way to develop an alginic
acid gel is by diffusion setting using an acidic setting bath.
Alginic acid gels are generally grainy and unstable, resulting
in a high level of syneresis; therefore, they possess little commercial interest [4, 12]. These gels are turbid and break at low
levels of deformation. Maximum gel strength was reached at
the final pH of 2.5. Chemical composition strongly determined
the mechanical properties of the final gel. Guluronic acid
blocks are the most effective building blocks for junction formation. Homopolymeric mannuronic acid blocks were also
able to support the formation of stable intermolecular crosslinks, although they were much less effective than polyguluronate. In extreme cases, strictly alternating MG/GM-blocks can
act as repeating sequences capable of forming crosslinks.
Molecular weight increases result in increasing ability for alginic acid gel formation. Kinetic measurements showed an equilibrium in the dynamic storage moduli within 24 48 h,
depending on the chemical composition of the alginate sample
used. Mechanical spectroscopy revealed that highly solid gels
exhibited an increasing frequency dependence with decreasing
molecular weight [8].
2.2 Alginate fruit gels containing added calcium
Research on structured fruit products began in the 1940s
when Peschardt [13] developed a process using alginates for
the formation of structured cherries. Droplets, containing
Nahrung 44 (2000) Nr. 3, S. 152 157

cherry puree and alginate, were dropped into a bath of calcium

salt to form a skin. Several patents resulted from fruit analog
preparation using alginates [13 15] and several reviews have
been written on this topic [17 19].
Many studies apply internal setting to make alginate fruit
gels. A method for producing a food matrix system that simulates fruit texture with good sensory quality and processing stability was reported by Luh et al. [20]. The modification and
characterization of texture of this fabricated calcium alginate
gel system were also reported [21]. Pelaez and Karel [22]
developed a similar method to prepare fruit-simulating alginate gels. Kaletunc et al. [23] studied alginate gelling properties as texturizing agents in apple pulp and reconstituted grapefruit juice. Nussinovitch and Pelag [24] studied the texturization of raspberry-alginate products exploring the effect of pulp
concentration on selected mechanical parameters. Following
the same gel preparation procedure, succulent texturized products were prepared using pasteurized grapefruit vesicles
entrapped within the alginate gel structure [25]. Truong et al.
[26] optimized levels of tetrasodium pyrophosphate alginate
and calcium sulfate as to their effects on the physical and sensory characteristics of texturized sweet potato products. Monquet et al. [27] studied gelation kinetics in texturized fruit containing sweetened passion fruit pulp and alginate. All of these
studies required the addition of calcium for gel formation.
2.3 Pure pectin gels formation of high and low
methoxyl pectin gels
Pectins are another common type of gelling agent used for
the formation of restructured fruit products. They are an
important constituent of the cell wall and soft tissue of higher
plants, where they contribute to the mechanical properties of
the cell wall and influence cell adhesion. Commercially they
are extracted from apple waste or from the peel of citrus fruits
[28, 29].
Pectin is composed of long, regular sequences of 1,4-linkedD-galacturonate residues which in nature may be partially
methyl esterified. Inserted into the main uronide chain are
rhamnose units. Ester content varies with the source of the raw
material and may also be varied during extraction. Depending
on the degree of methyl esterification, pectins are classified into
low methyl esterified (LM) pectins (25 to 50%) and high methyl
esterified (HM) pectins (50 to 80%). Pectin ability to form gels
in the presence of calcium ions or sugar and acid makes them an
important ingredient of many food products. Degree of pectin
polymerization as well as degree of esterification, attached
chains of neutral sugars, acetylation, and crosslinking of pectin
molecules affect gel strength and texture, and the consumer
acceptability of the gel product [28, 30].
Two distinct types of gels can be formed from pectins [28,
29]:
0 Pectins with low levels of methyl esterification (LM) form
firm gels in the presence of calcium ions in a manner very
similar to alginates. The interactions between calcium ions
and carboxyl groups of the pectin are described by the egg
box model involving a two-stage process of initial dimerization and subsequent aggregation of preformed egg boxes [5,
31]. Calcium acts as a bridge between pairs of carboxyl
groups of pectin molecules. The junctions are formed
between unbranched nonesterified galacturonan blocks
bound together noncovalently by coordinated calcium ions.
Gel strength is reported to increase with decreasing content
of methyl esterified sequences in LM pectin.
153

Mancini/McHugh: Fruit-alginate interactions in novel restructured products

0 Pectins with high levels of methyl esterification (HM)

require low pH and high solids levels to gel. In particular,
they require a pH below 3.6 and the presence of a cosolute,
generally sucrose at a concentration greater than 55% by
weight. These conditions for gelation are likely to encourage
interactions between pectin chains by minimizing both electrostatic repulsion (low pH) and chain-solvent interactions
(low water activity, high solids) [32]. Crosslinking of polymer chains involves extensive segments from two or more
pectin molecules to form junction zones. The junction zones
are stabilized by a combination of hydrogen bonds and
hydrophobic interactions between pectin molecules [33].
The hydrophobic effects arise from the unfavorable interactions between water molecules and the nonpolar methoxyl
groups of pectin molecules. Temperature of storage, pH,
pectin concentration and the sugar used affect the firmness
of the gel and its structure development. HM pectin/glucose
gels were shown to be firmer than fructose gels [34]. Measurements of gel yield have demonstrated that gel strength
increases with ester content up to a level of around 70%.
Further increases in esterification do not result in concomitant increases in gel strength [35].
HM pectin systems gel after a time lag and once formed
cannot be remelted (are heat irreversible), but LM-pectin gels
can, in most cases, be remelted and reformed repeatedly (are
usually thermoreversible) [28]. HM-pectin gels have an optimum pH range from 2.5 to 4.0, whereas LM-pectin gels range
from pH 2.5 to 5.5. Low pH values tend to increase the
strength of both HM- and LM-pectin gels.
2.4 Pectin based fruit gels containing added acid
and/or calcium
Pectin gels have been extensively studied and are commonly
used in the food industry to make jams, jellies and marmalades. Pectin has a dominant position as a gelling agent in jams
and jellies because: 1) the natural pectin content in the fruit
used for jam making is responsible for the gelation of traditional jam that has been produced domestically for centuries,
2) pectin is compatible with a natural image of the product,
and 3) pectin has a good stability at the pH of jams and jellies,
even when hot. The selection of a suitable pectin for a particular application is dependent upon the desired texture and gelling temperature. These properties are determined by pectin
type and product composition.
LM-pectins must be used if the product pH is above approximately 3.5 and/or the soluble solids (SS) concentration is below
approximately 55%. To produce jams and jellies, with little or
no sugar, for low energy products and to fill the need for sugarfree products for diabetics, LM-pectins can be used [29].
HM-pectins are used in many food applications. Bakery products are often glazed with a cold setting flan jelly. This is a HMpectin containing preparation where gelling conditions exist
except for the pH, which is too high. The preparation is acidified
just prior to use and poured over the baked goods while it is still
liquid [28]. HM pectin, being thermally stable, makes jellies that
are placed in the batter of a dough and baked without melting.
HM pectins are also used to make flavored candies.

3 Mixed gel systems

3.1 Alginate pectin gels
Novel textures can be developed using mixtures of polysaccharides [36]. Many food products include in their formulation
154

more than one hydrocolloid to achieve the desired physical

structure, perceived eating quality and behavior during processing. In some cases, the results are similar to those expected
from the single polymers; however, it is common that the properties of mixtures are superior or are qualitatively different
from those of either component alone. For instance, it may be
possible to obtain similar results using lower concentrations of
gelling agents with obvious cost advantages. In other situations
some polymers that are individually non-gelling are able to
form gels on mixing. This behavior is called synergism [37].
The discovery of new synergistic gelling systems affords
potential commercial value, as have the well-known synergistic interactions of certain galactomannans with xanthan, agar
and kappa-carragenan [38].
Mixed gel systems containing alginates and pectins have
been studied by several scientists [36, 39 42]. Mixtures of the
two polymers give firm, cuttable gels at low pH. Such gels can
be formed without the addition of calcium required for alginate
gels and without the high sugar concentrations required for
HM-pectin gels. The presence of calcium ions in the initial
solutions in antagonistic to gelation. Under the same conditions alginates alone produce gelatinous precipitates and the
pectin does not gel. The interaction was reported to have been
discovered during a search for thermoreversible gelling systems that could be used in low sugar, low energy jams and jellies [41].
X-ray diffraction analysis showed that the nature of the
interaction is a genuine heterologous association between specific chain sequences of the two polymers. Inspection of
space-filling molecular models indicates that poly-L-guluronate and esterified poly-D-galacturonate (e. g. with low charge
density) are capable of packing together in a parallel, 2-fold
crystalline array [32]. The near mirror image chains can form
a close-packed, nested structure with opportunities for favorable noncovalent interactions (e. g. between methyl ester
groups of pectin and H-1 and H-2 of polyguluronate). In the
absence of counter-ions to balance the charge on the polyuronate chains, an assembly of this type would form by esterification (consistent with the preferential interactions of pectins of
high methyl-ester content) or by protonation (consistent with
the requirement of progressively lower pH with increasing
content of unesterified carboxyl groups).
Mixtures of HM-pectin (HM) and high-G alginates form the
strongest gels. Gels formed by cold-setting using, in combination with a HM pectin (70% methyl esterified), a typical commercial high-G alginate (70% guluronate) are about 2 3
times stronger, in terms of both rigidity and break point than
those formed at equivalent pH by a typical high-M sample
(60% mannuronate). Gel melting points for these samples differ substantially. Mixed gels involving high-G alginate exhibit greater stability to their high-M equivalents [32]. At room
temperature, pH values close to 3.8 represented the upper limit
at which gel formation occurs [32, 36, 40, 41]. Gel rigidity,
breaking stress and melting point increase with decreasing pH.
It has been shown that the rigidity of mixed gels incorporating
the same pectin increased systematically with increasing content of long polyguluronate sequences in the alginate. Gel stability, whether characterized by the modulus of rigidity, breaking load or the melting temperature, increased as alginate Lguluronic acid residues increased. The average number of Gunits in the blocks had to exceed 4 for the interaction with pectin. A ratio of 1 : 1 between alginate and pectin was shown to
be the optimum, generally providing optimal gel strength [32,
41]. Sugar also affected gel texture being not essential for gelaNahrung 44 (2000) Nr. 3, S. 152 157

Mancini/McHugh: Fruit-alginate interactions in novel restructured products

tion but affecting gel strength, setting characteristics and melting temperature [32]. LM-pectin was able to form mixed gels
with high-G alginates; however, a much lower pH was
required (2.7 for typical commercial low-methoxyl pectin)
[32]. In contrast to simple alginate or HM pectin gels, the
mixed gels are usually thermoreversible, and, under sufficiently acidic conditions, gel structure may be retained at
100 8C [40].
The mixed gels form at lower pHs (3.0 3.8) than calciumalginate gels, enabling numerous potential applications. Mixed
systems could be used for cold-setting fruit gels or flans, stabilization of acidic emulsions such as salad cream or mayonnaise, and preparation of novel multi-textured products. It has
also been suggested that the interaction could have medical or
pharmaceutical applications, for example by using the acidic
environment of the stomach to set up a gelled or semigelled
structure in situ [29].
Initial studies produced gels by cooling hot, acidified mixed
systems, but cold-setting gels can also be prepared using the
dissociation of glucono-(-lactone) (GDL) to lower pH in situ
[36, 40]. A typical base formulation for a hot-mix gel might
use high-G alginate (3 g/kg product) and high-methoxyl pectin
(3 g/kg) dissolved together in cold, soft water and brought to
the boil, with subsequent addition of citric acid (3 g/kg) and
sodium citrate (0.5 g/kg). In the cold-set procedure, GDL
(typically 10 15 g/kg) would be added as an aqueous dispersion to the cold, mixed solution of alginate and pectin (ratio of
1 : 1) and stirred rapidly. It is essential that the polymers are
fully dissolved and that the GDL is completely dispersed.
Once the mixed-gel network is established, subsequent addition of calcium has no deleterious effect, and indeed can significantly enhance the strength of the gel. This might indicate
that outer faces of the participating polyguluronate sequences
may be capable of normal egg-box binding of calcium with
consequent consolidation of the gel network [32].
Gel properties of LM-pectin-alginate mixed gels have been
studied [42]. The effect of total polymer concentration, component ratio, pH and concentration of calcium ions on the mixed
gels strength were investigated. The highest strength was produced using a concentration of LM-pectin fraction below 30%
and keeping the other variables (total polymer concentration,
pH of buffer, and calcium concentration) constant. It has been
also confirmed that the mechanism of gel formation depends
on the pH of LM-pectin-alginate mixture.
Table 1 summarizes the simple and mixed gel systems
described above and the operative conditions required for the
formation of each gel type.
3.2 Novel fruit alginate mixed gel systems no
added calcium or sugar
The potential interactions between fruit and alginates have
been suggested [40]. Mixed systems, involving interactions
with pectins or calcium naturally present in fruit, have been
hypothesized [37, 40, 43] to form novel fruit/alginate products,
without the additional sugar required for pectin gel formation
and the addition of calcium required for alginate gel formation.
However, no formal scientific studies have been performed on
this subject.
Recently the potential formation and properties of novel
restructured fruit products utilizing synergistic interactions
between high-G alginates and peach puree without any additional calcium or sugar source were studied. The effects of
peach, alginate and acid concentration on final product moistNahrung 44 (2000) Nr. 3, S. 152 157

Table 1. Gel types and characteristics.

Gel type

Range of pH for
gel formation

Calcium alginate
Alginic acid
HM Pectin

3.8 10
2.8 3.8
2.5 3.5

LM Pectin

2.5 5.5

Alginate HM Pectin

3.0 3.8

Thermal
stability

Necessary conditions

Irreversible Presence of calcium

Irreversible pH a 3.8
Irreversible Soluble solids 55 80%,
pH a 3.6
Reversible Presence of calcium,
pH a 6.5
Reversible pH a 4

Figure 1. Procedure for manufacture of standard peach alginate gels.

ure, pH, color and texture were characterized. In addition, the

structure/function relationships between alginate composition
(MW, composition and block frequency) and final product
properties were evaluated [44, 45].
Novel alginate peach mixed gel systems were developed
through this research, eliminating the need for additional calcium or sugar. Final products contained up to 99% fruit and
exhibited favorable characteristics. Figure 1 reports the procedure used for gel formation. Both citric acid and D-glucono(-lactone) were good acidifying agents for this system. GDL
was selected for its ability to hydrolyse gradually into the system and slowly reduce pH to the values necessary for gelation
[36]. Fully characterized commercial alginates were utilized in
these experiments. All had high guluronic content and were
extracted from Laminaria hyperborea. They differed in molecular weight and block distribution.
A complete 3636363 factorial design was employed
using different concentrations of dried peach puree (15%, 26%
and 37%), alginate (0.30%, 0.55% and 0.80%), GDL (0.50%,
0.75% and 1.0%) and alginate type. Moisture, color, pH and
texture profile analysis (TPA) were determined to evaluate
each formulate. The data was analysed as described by Bourne
[46] for fracturability, hardness, chewiness, adhesiveness,
cohesiveness and gumminess, and measurements expressed as
texture profile values.
Acid (GDL) addition was not necessary for gel formation at
the intermediate and highest fruit concentrations tested (26%,
37%). Both alginate and peach addition were necessary for gel
formation. Elimination of alginate or replacement of it with
sucrose prevented gel formation. Tests without fruit resulted in
viscous solutions but no gel was formed, excluding the possibility of acid gels forming in the mixed gel system. These
observations suggest that the main interactions involved in gel
formation were calcium-alginate and/or alginate-pectin, with
the peach puree contributed both the pectin and calcium to the
155

Mancini/McHugh: Fruit-alginate interactions in novel restructured products

mixed gel system. The following tests were performed to

determine which of these two types of interactions was predominant in the formation of structure in mixed alginate fruit
gels.
Formulation pH values ranged from 3.54 to 3.85 suggesting
that the predominant interactions found in these systems
occurred between high-G alginates and HM-pectins. The addition of 3% NaOH (1.0 N) was used to increase the pH to 4.5.
This resulted in weaker gels, supporting our hypothesis.
The addition of 0.50% calcium citrate before GDL addition
also resulted in decreased gel strength. This again suggests
that HM-pectin/high-G-alginate interactions are important in
gel formation. As reported from the literature, calcium addition before acidification results in reduced interactions
between pectin and alginate; whereas, it would be expected to
strengthen calcium-alginate interactions [32].
The involvement of pectin alginate interactions in gel formation was also demonstrated through the addition of high
methoxyl pectin to the formulation. Pectin addition increased
fracturability and hardness of the resultant gels, confirming its
role in gelation.
Thermoreversibility of peach/alginate gels was also tested
to see at what temperature the gels would melt and if they
would reform after cool. The slurry was submitted to a temperature program set up to increase the temperature 0.5 8C/min
from 25 8C to 90 8C. A weight was placed on the top of the
alginate gel to see when it sunk into the gel. Melting began at
74 8C and continued to 87 8C. After cooling the gels reformed.
Thermoreversibility of gels also implicates the importance of
alginate-pectin interactions in this system.
To better understand the role of pectin in gelation other fruit
and vegetable purees were tested using the procedure
described in Figure 1. Tomato showed same behavior of peach
forming gels with a final pH of 3.9. Tomato puree contains
large amount of high methoxyl pectins. Formulations containing pea or carrot puree, neither of which contains much high
methoxyl pectin, did not gel. The final pH was 4.9 for pea and
4.6 for carrot, too high for alginate and pectin interactions.
Increasing the GDL concentration from 1% to 3%, the pH
decreased to 3.8 and 3.9, respectively, but formulates were still
unable to gel. Two different brands of apple puree were also
tested, one gelled (the higher quality puree, less brown) and
the other did not. The final pH of the two experiments was the
same (pH 3.7). This result suggested that these two apple
purees possessed different pectin contents. Perhaps one was
formed from lower grade, older apples containing less high
methoxyl pectin than the higher grade puree. These results
demonstrated a correlation between gel properties and puree
composition, more so than pH conditions. Better knowledge
and characterization of fruit and vegetable puree composition
and pectin content is necessary to better understand their
behavior in gel formation and to evaluate the possibility of
using them in this mixed gel system.
Another interesting observation was that gel formation
occurred only when the mixture was heated before the addition
of GDL and alginate solution. Mouquet et al. [47] also noticed
the need for heat treatment for the gelation process in the texturization of sweetened mango pulp. It was hypothesized that
changes in the puree during heating, either chemical or physical
occurred. Attempts to make gels by cooling the heated drum
dried puree before the addition of GDL or alginate were performed, but gels did not form. By heating the alginate to 80 8C
and pouring it into room temperature puree the gel did set. After
discovering that gels could be formed by adding elevated con156

centrations of acid without the addition of heat we realized that

heat treatment was not indispensable. By increasing the GDL
concentration up to 2% 4% (pH 3.1 3.4) gels formed at room
temperature. At high GDL concentrations, gel strength
increased with increasing alginate concentrations (from 0.25 to
1.5%). Additional research is required to characterize the involvement of specific interactions in these gel systems.
Interactions between alginates and peach puree resulted in
improvements in most of the TPA parameters. Particularly
alginate and peach resulted in large synergistic increases in
fracturability, hardness, gumminess and chewiness values. The
highest values of fracturability and hardness, gumminess and
chewiness were obtained for the formulates containing 0.8%
alginate and 37% peach. Adhesiveness highest values were
obtained at the lowest alginate concentration and at the highest
peach concentration. Cohesiveness did not change significantly for the combinations of variables tested. Peach, alginate
and GDL concentrations as well as alginate type (MW and Gblocks content) significantly affected hardness and fracturability [44, 45].
Increases in MW and G-block content of polymer also
resulted in increased values of hardness and fracturability. As
MW increased from 79 KDa to 295 KDa the two parameters
increased, and the same trend was found when G-block content
increased from 0.55 to 0.57 [44, 45].
Preliminary tests on gels stability were made. After 72 h of
storage at 5 8C, peach-alginate gels showed good stability and
samples with higher water content showed very low syneresis.
In preliminary tests gels were subjected to freezing for 1 2
days and thawing at room temperature and once again exhibited good stability. Cold storage could be used to increase gel
shelf-life. These results suggest possible applications as ingredients in frozen products or ice cream.

4 Conclusions
Research on simple alginate and pectin gel systems was
reviewed, as were restructured fruit products developed from
each of these systems. More complex mixed gel systems were
also reviewed. Novel gel systems were formed from alginates
and peach puree, without additional calcium or sugar. These
gels were shown to be the result of pectin alginate interactions.
Novel alginate-peach gels required minimal preparation. The
developed gel system could be easily scaled up and utilized by
the food industry for a variety of final purposes. Final fruit
products offer potential in the marketplace as eat out-of-hand
snack foods or as ingredients in baked, frozen and/or canned
foods. They contain up to 99% fruit and are highly nutritious.

Disclaimer
Names are necessary to report factually on available data; however,
the USDA neither guarantees nor warrants the standard of the product,
and the use of the name by USDA implies no approval of the product
to the exclusion of others that may also be suitable.

References
[1] Joshi, V. K., and V. P. Bhutani, in: Handbook of Fruit Science and
Technology: Production, Composition, Storage and Processing.
Ed. by D. K. Salunkhe and S. S. Kadam. Marcel Dekker, Inc.,
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Received: 15 November 1999.
Accepted: 24 January 2000.

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