Question:
Which of the following sugar is found to be an effective coating agent for fruits?
Which of the following sugar is found to be an effective coating agent for fruits?
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Trehalose is known as the "Sugar of Life" because it allows desert plants and tardigrades to survive total dehydration. In food tech, it's used to protect the "crispness" of dried fruit pieces.
Updated On: Aug 7, 2026
- Ribose
- Fructose
- Raffinose
- Trehalose
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The Correct Option is D
Solution and Explanation
Step 1: Understanding the Question:
The question explores the application of specific sugars in surface treatments or edible coatings for fruits to maintain quality during storage.
Step 2: Detailed Explanation:
• Fruit Coating requirements: A coating agent should be non-toxic, provide a gas barrier, and help maintain structural integrity during drying or storage.
• Trehalose Properties: Trehalose is a non-reducing disaccharide consisting of two glucose units. It has unique physical properties, including high glass transition temperature and exceptional ability to stabilize biological membranes and proteins during dehydration.
• Application: Trehalose is increasingly used as a protective coating for fruits (and during freeze-drying). It forms a "glassy" state on the surface that prevents moisture loss, inhibits enzymatic browning, and protects the cellular structure of the fruit.
• Other Options: Fructose is too hygroscopic (absorbs moisture/becomes sticky). Ribose is a reducing sugar and can lead to browning via Maillard reaction. Raffinose is a complex trisaccharide not typically used for coating.
Step 3: Final Answer:
Trehalose is used as an effective protective coating agent due to its stabilizing properties.
The question explores the application of specific sugars in surface treatments or edible coatings for fruits to maintain quality during storage.
Step 2: Detailed Explanation:
• Fruit Coating requirements: A coating agent should be non-toxic, provide a gas barrier, and help maintain structural integrity during drying or storage.
• Trehalose Properties: Trehalose is a non-reducing disaccharide consisting of two glucose units. It has unique physical properties, including high glass transition temperature and exceptional ability to stabilize biological membranes and proteins during dehydration.
• Application: Trehalose is increasingly used as a protective coating for fruits (and during freeze-drying). It forms a "glassy" state on the surface that prevents moisture loss, inhibits enzymatic browning, and protects the cellular structure of the fruit.
• Other Options: Fructose is too hygroscopic (absorbs moisture/becomes sticky). Ribose is a reducing sugar and can lead to browning via Maillard reaction. Raffinose is a complex trisaccharide not typically used for coating.
Step 3: Final Answer:
Trehalose is used as an effective protective coating agent due to its stabilizing properties.
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