Title Introduction Methods Results Discussion Conclusion References Title Introduction Methods

1. STUDY OF THE AGING AND THE SHELF-LIFE EXTENSION OF FRUIT FILLINGS CONTAINED IN BUCKETS de Caritat H., Delacharlerie S., Sindic M., Deconinck T.Gembloux Agro-Bio Tech, Université de Liège (ULg), Unifine Food and Bake Ingredients Summary: The management of logistic and stock matters encourages the pastry industry to develop quality products with a long shelf-life. This study is based on the desire of Unifine Food and Bake Ingredients to increase the shelf-life of its fruit fillings. Different fruit fillings (apples, cherries, strawberries) have first been selected. The aging of the products was then characterized through physico-chemical and sensory analyses. Browning and the loss of hardness of the fruits have been identified as the major alterations of the studied products. After searching for the causes of these alterations, it turned out that the heat treatment applied to the studied fruit fillings is sufficient to destroy the enzymes responsible for browning. However, this heat treatment also leads to a decrease in ascorbic acid content, which can promote browning. Finally, several ways of improvements were tested. It seems that an increase in ascorbic acid content and / or an addition of calcium ascorbate may contribute to a slight slowdown of the involved alterations. • The resultsenable us to propose someimprovements and advice : • For a better understanding of the mechanisms of the browning of apple fillings, it would be appropriate to analyze the presence of o-quinones. These molecules are truly the cornerstone of enzymatic browning. • The texture of apples also degrades through some enzymatic reactions. Therefore, it would be interesting to examine more deeply the possibility of using the thermo-sonication. • Finally, it could be interesting to determine the shelf-life of actual product, although this was not the subject of the initial request Unifine. This has unfortunately not been undertaken. To do this, a larger number of samples would have been necessary to have a more regular serie of products. A sensory analysis using a panel of consumers would have assessed the shelf-life. Fruit filling alterations Result (2) : Sensory analyses Result (1) : Presence of polyphenoloxidase Title Introduction Methods Results Discussion Conclusion References Title Introduction Methods Results Discussion Conclusion References Result (1) : Ascorbic acid substitution • Title • Introduction • Methods • Results • Discussion • Conclusion • References • Title • Introduction • Methods • Results • D • An addition of ascorbicacid or calcium ascorbate have positive effets on the browning. • Conclusion • References Odor (intensity) • Many causes canconduct to the deterioration of the fruit fillings. From the arrival of the fruits to the manufacturingprocesses and the storage conditions. Practically, differentmecanismscouldappear : • enzymatic browning; • non enzymatic browning (couplingreactions, ascorbicacidoxidation, Maillard reaction, …); • texture changes (viscosity, consistency, hardness,…); • taste and odor changes. Color (intensity) Salty taste Reference 3 months 11 months 25 months Apple filling Viscosity Bitter taste Apple piecesbefore and after the dipping bath, untreated and treated with a Gaiacol solution Odor (intensity) Aroma Sweetness Salty taste Result (2) : Ascorbic acid degradation Color (intensity) Acidity Analysis of variance for erythorbicacid addition Bitter taste Viscosity • The differencesbetweendays of measures are veryhighlysignificant. But no relevant changes wereobserved by the ascorbicacid substitution. Approach Sweetness Aroma Acidity Result (2) : Correction of the ascorbic acid content Odor (intensity) Color (intensity) Salty taste Reference 5 months 8 months Cherry filling Bitter taste Viscosity Months Odor (intensity) Odor (intensity) Aroma Sweetness Syrupcolor Ascorbicacidlossesduring the aging of the applefilling Syrupcolor Salty taste Acidity Fruit color Fruit color • Conclusion (1) & (2) :Heattreatmentsufficient for enzyme destruction but leads to ascorbicacid destruction Sweetness Fruit hardness Fruit hardness Bitter taste Bitter taste Result (3) : Puree homogeneity Acidity osity sity Acidity 0 days Incubatorat 37°C during 18 days Aroma (type) Aroma (intensity) Aroma (intensity) Colorimetricparameters of the tested formulations The applepureeappearsinhomogeneous. Severalfactorscouldexplainthesecolor and densitydifferences. The samplecollect, the manufacturingprocess or the rawmaterials. A furtherstandardizationisdesiable to avoid variations. Result (1) : Softening of apple pieces Odor (intensity) References Color (intensity) Salty taste Reference 7 months Strawberryfilling Result (3) : Addition of calcium ascorbate Texture : Penetrationneedle (2mm) Les polyphénols en agroalimentaire. Sarni-Manchado P., Cheynier V., Eds.; Lavoisier : Paris. Technologies de transformation des fruits. Albagnac G., Varoquaux P. et Montigaud J.-C., Eds.; Lavoisier: Paris. Science des aliments. Jeantet R., Croguennec T., Schuck P., Brulé G., Eds.; Lavoisier: Paris. Hardness (g) Bitter taste Viscosity Result (4) : Apple hardness Apple filling Sweetness Aroma Salty taste Acidity Sweetness Statisticalresullts of the hardness of applepieceswith calcium ascorbate addition Hardnesscomparisonbetweenfresh and processedapples Contact : Hervé de Caritat h.decaritat@gmail.com +32 476 62 36 59 Age (months) • A too short incubatorduration (18 daysat 37°C) don’tallow us to distinct a significantmaintaining of the applehardness. • No obviouscorrelation in hardness has been found on theseproducts. The hardnessdecreasedfromnearly 200g to lessthan 90 g in 11 months time. Aroma (type)