ABOUT PROJECT

Installation research project financed by Croatian foundation of science

Project: 6949 Trehalose: fruit product quality improvement

Acronym: TrehaMovement

Duration of project: 36 months (September 1^st 2014. – August 31^st 2017.)

Abstract:

Trehalose is a nonreducing disaccharide which  consists of two D-glucose units linked by α-α (1-1)-linkage and occurs widely in nature. Its unique hydration structure enables it to interact with both hydrophilic and hydrophobic molecules which probably contribute to the multifunctional character of trehalose. It is about 45% as sweet as sucrose and very stable under processing and storage conditions. Texture, colour and aroma are the main quality attributes influencing consumer acceptability of fruit products. During formulation of fruit products different additives are often used to obtain desired properties of semi-products or final products. The aim of this project is investigation of the influence of trehalose on fruit product quality with emphasis on the explanation of trehalose mechanism of action in complex fruit product matrices. Practical application of project results would be valuable for new food product development. Through addition of trehalose to fruit product the retention of key aroma compounds, and prevention of colour degradation could be achieved, ensuring in this way more fresh-like characteristics of the final product. Also, through retention of phenols, especially pigments, such as anthocyanins, which are known for their antioxidant properties, obtained products would have higher nutritional value, as well as organoleptic properties.

Extended abstract