Determination and numerical modeling of sugar release from model food gels

Goztok S. P., PALABIYIK İ., Boluk E., Gunes R., Toker O. S., KONAR N.

JOURNAL OF FOOD ENGINEERING, vol.338, 2023 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 338
  • Publication Date: 2023
  • Doi Number: 10.1016/j.jfoodeng.2022.111262
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Food Science & Technology Abstracts, INSPEC, Veterinary Science Database
  • Keywords: Dissolution, Hydrocolloid, Sucrose, Gel, Confectionery, FLAVOR RELEASE, SUCROSE RELEASE, PECTIN GELS, TEXTURE, GELATIN
  • Yıldız Technical University Affiliated: Yes


In the present study, sugar release from food gels prepared with three different hydrocolloids; gelatin (GL (160, 200, and 250 bloom)), low methoxyl pectin (LMP), modified corn starch (MCS) was determined at quiescent (treatment 1, only mixing) and disruptive (treatment 2, mixing and shredding) conditions. According to the results, except for LMP gels in treatment 1, sugar release time increased depending on the hydrocolloid concentration in model gels and the lowest hydrocolloid concentration resulted in the shortest release time in both treatments (p < 0.05). In treatment 2, it was observed that the release times were shorter than treatment 1, and fractures in the gel had a significant effect on sugar release. Numerical model was developed for both treatments, which fitted well with the experimental data. The effective diffusivity values (Deff) of sugar release from gels were found between 0.22 x 10-8-5.07 x 10-8 m2/s and 1.37 x 10-8-18.47 x 10-8 m2/s in treatments 1 and 2, respectively, showing that mixing process increased the Deff values significantly. In line with these results, the significant effect of gel texture on sucrose release was clearly demonstrated.