Probing the Small, Medium and Large Amplitude Rheological Properties of Cherry Jell-O® as a Model System for Edible Gels

This study investigated the linear and nonlinear viscoelastic properties of cherry Jell-O® samples through oscillatory shear methods including small-amplitude (SAOS), medium-amplitude (MAOS), and large-amplitude (LAOS) experiments. Cherry Jell-O® showed solid-like gel behavior (tanδ < 1) up to γ0:160%. The sample transitioned into nonlinear behavior above γcri: 16% and was classified as type III (weak strain overshoot). Chebyshev coefficients revealed that the samples exhibited strain-stiffening (e3/e1 > 0) and shear-thickening (v3/v1 > 0) intracycle behavior in the nonlinear region. Both elastic and viscous Lissajous–Bowditch curves showed distortions from elliptical trajectories in the nonlinear region. FTIR spectra showed LAOS deformation-induced structural changes, particularly in the Amide I and Amide II regions. Tanδ decreased below 1 upon the removal of the LAOS deformation. These findings showed that although LAOS deformation induced molecular changes in the cherry Jell-O® samples, their elasticity was largely preserved by a strong, resilient network.