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Lee KY, Kim JM, Chun J, Heo HJ, Park CE, Choi SG. Miyeokgui ( Undaria pinnatifida Sporophyll) Characteristic under Different Relative Humidity: Microbial Safety, Antioxidant Activity, Ascorbic Acid, Fucoxanthin, α-/ β-/ γ-Tocopherol Contents. Foods 2023; 12:2342. [PMID: 37372554 DOI: 10.3390/foods12122342] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 06/07/2023] [Accepted: 06/07/2023] [Indexed: 06/29/2023] Open
Abstract
This study aimed to investigate the effects of different relative humidities (%) on the microbial safety, antioxidant activity, ascorbic acid, fucoxanthin, and tocopherol contents of Undaria pinnatifida sporophyll powder (UPSP) stored for 4 weeks. The caking phenomenon did not occur in the 11-53% relative humidity conditions, but it did in the 69%, 81%, and 93% relative humidity conditions with caking index values of 88.30%, 99.75%, and 99.98%, respectively. The aerobic bacterial contents increased drastically in samples stored at 69-93% relative humidity. Ascorbic acid was unstable at high relative humidity, but fucoxanthin and tocopherol were more unstable at low relative humidity. Therefore, it was most stable at intermediate relative humidity. The 69% relative humidity sample had higher DPPH (12.57 g BHAE/kg), ABTS (4.87 g AAE/kg), and FRAP (4.60 g Fe (II)/kg) than the other samples. This study could be helpful for the storage and transport of UPSP under optimum relative humidity conditions, which can significantly prevent quality losses.
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Affiliation(s)
- Kyo-Yeon Lee
- Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Jong Min Kim
- Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Jiyeon Chun
- Division of Food Science and Technology, Sunchon National University, Suncheon 57922, Republic of Korea
| | - Ho Jin Heo
- Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Chae Eun Park
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea
| | - Sung-Gil Choi
- Department of Food Science and Technology, Institute of Agriculture and Life Science, Gyeongsang National University, Jinju 52828, Republic of Korea
- Division of Applied Life Science (BK21), Gyeongsang National University, Jinju 52828, Republic of Korea
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Li J, Li M, Liu Y, Kang X, Wang F, Tong L, Gao Y, Yu C, Chen M, Gong J. Rapidly evaluating the caking tendency of sugar alcohols by developing a crystal bridge growth model: A case study of xylitol. Food Chem 2023; 406:135051. [PMID: 36470079 DOI: 10.1016/j.foodchem.2022.135051] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 08/25/2022] [Accepted: 11/21/2022] [Indexed: 11/24/2022]
Abstract
Caking of crystalline sugar alcohols is a deleterious and undesired agglomeration process during storage in the food industry. Compared with the time-consuming and labor-intensive conventional caking assessment methods, this work develops a rapid methodology for evaluation of the critical caking cycle of xylitol with over 85% time-saving and 90% labor-saving while guaranteeing the precision accuracy. By developing a Caking-Hygroscopicity-Particle size crystal bridge growth model, the correlation and quantitative relationships among hygroscopic properties, particle size and the critical caking cycle are firstly established and confirmed, which can greatly simplify the most time-consuming and laborious experiments of water sorption measurements and caking tests. Besides, the knowledge obtained can help guide the rapid selection of storage humidity conditions and appropriate particle size distributions for maintaining the desired properties and competitive marketability of crystalline sugar alcohols.
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Affiliation(s)
- Jiahui Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Mingxuan Li
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Yanbo Liu
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Xiang Kang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Fan Wang
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China
| | - Li Tong
- Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China
| | - Ye Gao
- Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China
| | - Changyou Yu
- Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China
| | - Mingyang Chen
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China.
| | - Junbo Gong
- State Key Laboratory of Chemical Engineering, School of Chemical Engineering and Technology, Tianjin University, Tianjin 300072, PR China; Institute of Shaoxing, Tianjin University, Zhejiang 312300, PR China; Chemistry and Chemical Engineering Guangdong Laboratory, Shantou 515031, PR China
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Leaper MC, Fisk E, Browne R. Feasibility study to investigate caking in washing powder formulations using a Freeman FT4 powder rheometer. PARTICULATE SCIENCE AND TECHNOLOGY 2019. [DOI: 10.1080/02726351.2017.1409302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Mark C. Leaper
- Department of Chemical Engineering, Loughborough University, Loughborough, Leicestershire, UK
| | - Edward Fisk
- Department of Chemical Engineering, Loughborough University, Loughborough, Leicestershire, UK
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Chen M, Zhang D, Dong W, Luo Z, Kang C, Li H, Wang G, Gong J. Amorphous and humidity caking: A review. Chin J Chem Eng 2019. [DOI: 10.1016/j.cjche.2019.02.004] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Salehi H, Berry R, Deng T, Larsson SH, Farnish R, Bradley M. Development and application of a novel cake strength tester. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2019.03.024] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Addo KA, Bi J, Chen Q, Wu X, Zhou M, Lyu J, Song J. Understanding the caking behavior of amorphous jujube powder by powder rheometer. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.059] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Samain S, Leturia M, Mottelet S, Benali M, Saleh K. Characterization of caking for crystalline materials: Comparison and statistical analysis of three mechanical tests. Chem Eng Sci 2019. [DOI: 10.1016/j.ces.2018.11.048] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Lachance EV, Abatzoglou N, Gosselin R, Duchesne C, Cournoyer A. Potassium chloride caking tendency: A parametric study of cake break energy. ADV POWDER TECHNOL 2018. [DOI: 10.1016/j.apt.2018.05.022] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Brockbank K, Armstrong B, Chandorkar Y, Freeman T. Understanding Powder Caking as a Consequence of a Range of Mechanisms by Means of Powder Rheometry. PARTICULATE SCIENCE AND TECHNOLOGY 2014. [DOI: 10.1080/02726351.2014.941080] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Calvert G, Curcic N, Redhead C, Ahmadian H, Owen C, Beckett D, Ghadiri M. A new environmental bulk powder caking tester. POWDER TECHNOL 2013. [DOI: 10.1016/j.powtec.2013.08.037] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Leaper MC, Prime DC. The Use of Atomic Force Microscopy in Investigating Particle Caking Mechanisms. Chem Eng Technol 2013. [DOI: 10.1002/ceat.201300271] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Wahl M, Bröckel U, Brendel L, Feise H, Weigl B, Röck M, Schwedes J. Understanding powder caking: Predicting caking strength from individual particle contacts. POWDER TECHNOL 2008. [DOI: 10.1016/j.powtec.2008.04.062] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Brendel L, Pengiran Y, Röck M, Wahl M, Bröckel U. Modeling of Caked Contacts in DEMs. Chem Eng Technol 2006. [DOI: 10.1002/ceat.200600132] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022]
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Brendel L. Modellierung der Verbackung von Schüttgütern. CHEM-ING-TECH 2006. [DOI: 10.1002/cite.200600060] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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Wahl M, Kirsch R, Bröckel U, Trapp S, Bottlinger M. Verbackungsverhalten von Harnstoffprills. CHEM-ING-TECH 2006. [DOI: 10.1002/cite.200600031] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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