ArticleGels (Basel, Switzerland)2025
The Influence of Storage Conditions and Gelatin Concentration on Changes in Selected Physical Properties of Freeze-Dried Coated Carrot Bars.
Article in Gels (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
2 citing papers in PubMed.
- Physicochemical and Functional Properties of Polyphenolic Core Gel Microcapsules from Rose Petals (Foods (Basel, Switzerland) · 2026Article
- Influence of Storage Conditions on Physical Properties of Freeze-Dried Vegetable Snacks Packed in Pork Gelatin Films.Molecules (Basel, Switzerland) · 2026Article
Corrections and comments
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Authors and funding
5 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The aim of the study was to determine the effect of storage conditions and gelatin concentration on changes in selected physical properties of freeze-dried coated carrot bars. Freeze-dried carrot snacks were prepared and coated with an addition of 8% and 12% porcine gelatin. They were stored at different temperatures (4 °C, 25 °C, and 40 °C) for 3 and 6 months. After this time, selected physical properties of coated freeze-dried products were tested. The study's results indicated that time and temperature significantly impacted water activity, dry matter content, hygroscopicity, mechanical properties, and color. Based on most of the tested features, the coated freeze-dried product should be stored for 3 months at 25 °C. The water activity was low (0.261), with high dry matter content (96%), a porosity value at 81%, and high hardness, while the total color difference was at 18.2. However, there were no notable changes in the porosity and internal structure of the samples based on storage temperature and duration. The most substantial effect of gelatin concentration on the tested features was observed in the control samples (coated and not stored). Developing sustainable packaging for freeze-dried carrot bars is a future challenge. Edible packaging allows for the use of food industry byproducts and is ecological.
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