Physicochemical Properties of Fruit-Based Products

Fruit-based products encompass a wide range of items such as jams, jellies, purees, fillings and bars, whose quality, stability and consumer appeal are governed by their physicochemical characteristics. Key parameters include pH and titratable acidity, which influence preservation and sensory perception, and total soluble solids (TSS), usually expressed in °Brix, indicating sugar content and affecting sweetness and texture. The viscoelastic behaviour of these products is determined by rheological properties such as storage and loss moduli, gel strength and cohesiveness, which in turn are modulated by gelling agents like pectin, the presence of fibres or by-product fractions, and processing conditions. Colour stability, often monitored through chromatic coordinates, reflects the retention or degradation of pigments such as anthocyanins and carotenoids under thermal treatment and storage. Moisture content and water activity govern shelf life and microbial safety, while bioactive compounds—including phenolics, flavonoids and antioxidant capacity—contribute to health-promoting claims. Advances in formulation often exploit industrial by-products (fruit pomace, peel powders) to enhance fibre, mineral and phenolic content, yielding more sustainable and functional lines of fruit-derived foods. Such innovations balance nutritional enrichment, textural integrity and sensory acceptance, meeting global demands for health-oriented, low-sugar, high-fibre or novel-flavour products.

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Physicochemical Properties of Fruit-Based Products publication trend

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Technical terms

pH: A measure of acidity or alkalinity; lower pH in fruit products inhibits microbial growth and influences taste.

Titratable acidity: The total acid concentration determined by titration; correlates with sourness and preservation efficacy.

Total soluble solids (TSS): The concentration of dissolved solids, mainly sugars, reported in °Brix; affects sweetness and set.

Rheology: The study of deformation and flow; in fruit products, storage modulus (elastic response) and loss modulus (viscous response) define texture.

Syneresis: The expulsion of liquid from a gel matrix; undesirable water loss affecting appearance and mouthfeel.

Anthocyanins: Water-soluble pigments responsible for red-blue hues; sensitive to heat and pH changes.

References

1. Sour Cherry Pomace Valorization as a Bakery Fruit Filling: Chemical Composition, Bioactivity, Quality and Sensory Properties. Antioxidants (2023).
2. Valorization of cocoa ( Theobroma cacao L.) pod husks as a fruit pulp substitute in mango jam formulations: effects on jam qualities during storage and sensory discrimination. Sustainable Food Technology (2025).
3. Addition of Orange Peel in Orange Jam: Evaluation of Sensory, Physicochemical, and Nutritional Characteristics. Molecules (2020).