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Maftoon Azad N, Alizadeh A, Kazemiyan Jahromi A, Ehsan Torkamani A, Baghaei S, Mirazimi Abarghuei F. Effects of Thermodynamic Properties of Rice and Ambient Conditions on Moisture Migration during Storage at Naturally Ventilated Warehouses. ARAB J CHEM 2023. [DOI: 10.1016/j.arabjc.2023.104761] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/08/2023] Open
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2
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Cortés-Camargo S, Román-Guerrero A, Alvarez-Ramirez J, Alpizar-Reyes E, Velázquez-Gutiérrez SK, Pérez-Alonso C. Microstructural influence on physical properties and release profiles of sesame oil encapsulated into sodium alginate-tamarind mucilage hydrogel beads. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2023. [DOI: 10.1016/j.carpta.2023.100302] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/27/2023] Open
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3
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Octenyl succinate hydroxypropyl acidolysis tamarind gum: synthesis, optimization, structure and properties. Polym J 2022. [DOI: 10.1038/s41428-022-00702-3] [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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4
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Irchad A, Razouk R, Ouaabou R, Mouhib M, Hssaini L. Effect of 60Co γ-rays on dried figs adsorption isotherms and thermodynamic properties. Front Nutr 2022; 9:940111. [PMID: 36304230 PMCID: PMC9593091 DOI: 10.3389/fnut.2022.940111] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2022] [Accepted: 09/16/2022] [Indexed: 11/23/2022] Open
Abstract
Irradiation is one of the promising food preservation techniques, but few are known about its impact on foods' water vapor change. In this research, the impact of gamma irradiation on moisture adsorption isotherms of dried figs, one of the most emblematic foods of the Mediterranean diet, at increasing doses (0, 1, 1.5, and 2 kGy) was investigated. The isotherms data of equilibrium points displayed a sigmoid-shaped curve of the type II pattern for both controlled and irradiated dried figs, with a notable effect of irradiation on equilibrium moisture content, which revealed a decreasing pattern as irradiation dose and temperature increase. This effect was also seen in data fitting, where GAB model showed the best prediction statistics for control samples, while Peleg model displayed the most suitable samples irradiated at 1 and 1.5 kGy, then the Enderby model for those treated with 2 kGy. Results of Net isosteric heat of adsorption suggested that high irradiation dose increases the spontaneity of moisture adsorption. Hence, gamma irradiation exhibited a significant effect on the water-specific surface area of which the magnitude was proportional to the increasingly applied doses. This effect was also visibly significant on the optimum water activity [aw (op)] for proper dried fig storage. Indeed, aw was about 0.4243 for control samples, which is much higher compared to irradiated ones (aw = 0.2). Information from this research suggests that gamma irradiation at a dose up to 2 kGy extended the dried figs' shelf life. Since many aspects related to the impact of gamma irradiation on the moisture adsorption isotherms and thermodynamic properties of dried figs as well as in other foods have yet to be further investigated, this study provides interesting results that may be a useful reference for future research direction.
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Affiliation(s)
- Ahmed Irchad
- Faculty of Sciences and Technics, University of Comoros, Moroni, Comoros
| | - Rachid Razouk
- National Institute of Agricultural Research (INRA), Rabat, Morocco
| | - Rachida Ouaabou
- Faculty of Sciences Semlalia, Cadi Ayyad University, Marrakesh, Morocco
| | - Mohamed Mouhib
- National Institute of Agricultural Research (INRA), Rabat, Morocco
| | - Lahcen Hssaini
- National Institute of Agricultural Research (INRA), Rabat, Morocco,*Correspondence: Lahcen Hssaini ;
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5
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Araújo ALD, Pena RDS. Moisture desorption behavior and thermodynamic properties of pulp and seed of jambolan ( Syzygium cumini). Heliyon 2022; 8:e09443. [PMID: 35607504 PMCID: PMC9123226 DOI: 10.1016/j.heliyon.2022.e09443] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2021] [Revised: 01/03/2022] [Accepted: 05/11/2022] [Indexed: 11/23/2022] Open
Abstract
The study objectives were to establish isotherms and thermodynamic properties for the moisture desorption process of jambolan pulp (JP) and jambolan seed (JS), harvested in the city of Belém (Brazil). These characteristics can contribute for the proper selection of the operating drying conditions. Thus, the following essays were made for both JP and JS. Firstly, proximate composition was performed, followed by moisture desorption essays at 25, 35, 45 and 55 °C. In addition, six mathematical models were fitted to the experimental data to simulate the desorption behavior; and based on the chosen models, the thermodynamic properties were calculated. The results have shown that JP isotherms followed the typical behavior of products rich soluble solids, and JS isotherms were more influenced by protein components. The influence of temperature was evidenced throughout the entire range of water activity (aw) studied. The GAB and Oswin models represented the best fitted equations for the JP and JS, respectively. In general, the energies involved in the desorption process of jambolan showed a greater dependence of JP with the equilibrium moisture content (EMC), in comparison with JS. Still, there was an increasing tendency of the thermodynamic properties with EMC decreasing. Besides of being non-spontaneous processes, desorption phenomena of JP and JS were enthalpy-driven mechanisms.
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Affiliation(s)
- Adriano Lucena de Araújo
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
| | - Rosinelson da Silva Pena
- Graduated Program in Food Science and Technology, Institute of Technology, Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
- Faculty of Food Engineering, Institute of Technology, Federal University of Pará (UFPA), 66075-110, Belém, Pará, Brazil
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Iglesias HA, Baeza R, Chirife J. A Survey of Temperature Effects on GAB Monolayer in Foods and Minimum Integral Entropies of Sorption: a Review. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-021-02740-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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7
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Hygroscopic Properties of Sweet Cherry Powder: Thermodynamic Properties and Microstructural Changes. J FOOD QUALITY 2021. [DOI: 10.1155/2021/3925572] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Understanding sorption isotherms is crucial in food science for optimizing the drying processes, enhancing the shelf-life of food, and maintaining food quality during storage. This study investigated the isotherms of sweet cherry powder (SCP) using the static gravimetric method. The experimental water sorption curves of lyophilized sweet cherry powder were determined at 30°C, 40°C, and 50°C. The curves were then fitted to six isotherm models: Modified GAB, Halsey, Smith, Oswin, Caurie, and Kühn models. To define the energy associated with the sorption process, the isosteric sorption heat, differential entropy, and spreading pressure were derived from the isotherms. Among the six models, the Smith model is the most reliable in predicting the sorption of the cherry powder with a determination coefficient (R2) of 0.9978 and a mean relative error (MRE) ≤1.61. The values of the net isosteric heat and differential entropy for the cherry increased exponentially as the moisture content decreased. The net isosteric heat values varied from 10.63 to 90.97 kJ mol−1, while the differential entropy values varied from 27.94 to 273.39 J. mol−1K−1. Overall, the enthalpy-entropy compensation theory showed that enthalpy-controlled mechanisms could be used to regulate water adsorption in cherry powders.
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Velázquez-Gutiérrez S, Alpizar-Reyes E, Guadarrama-Lezama A, Báez-González J, Alvarez-Ramírez J, Pérez-Alonso C. Influence of the wall material on the moisture sorption properties and conditions of stability of sesame oil hydrogel beads by ionic gelation. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Mutlu C, Koç A, Erbaş M. Some physical properties and adsorption isotherms of vacuum-dried honey powder with different carrier materials. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110166] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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10
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Laila U, Rochmadi R, Pudjiraharti S, Nurhayati R, Herawati ERN, Ariani D, Khasanah Y. STABILITY OF CHITOSAN-TRIPOLYPHOSPHATE COMPLEX-ENCAPSULATED ANTHOCYANIN AT HIGH WATER ACTIVITY. JURNAL TEKNOLOGI DAN INDUSTRI PANGAN 2020. [DOI: 10.6066/jtip.2020.31.2.171] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
Abstract
Previous study successfully conducted encapsulation of the purple-fleshed sweet potato’s anthocyanin but the study has yet to reveal the stability of encapsulated anthocyanin. Therefore, this research aims to observe the stability of encapsulated anthocyanin regarding the characteristic of low anthocyanin stability, which depends on environmental factors, such as temperature, pH, humidity, and water activity. The kinetic parameters of stability, including kinetic constant (k), reaction order, and half-life (t1/2), were also studied. Stability testing was conducted in high water activity of 0.75 and various in-cubation temperatures at 16, 25, 35, and 45°C. Un-encapsulated anthocyanin extract was also tested for its stability in the same condition in order to be compared with encapsulated anthocyanin. This study re-vealed that the encapsulated anthocyanin had lower stability than un-encapsulated anthocyanin extract. It was proven by higher kinetic constant and lower half-life of encapsulated anthocyanin for every incubation temperature which was induced by higher pH of encapsulated anthocyanin compared with anthocyanin extract. Besides, high water activity reduced glass transition temperature (Tg), in which encapsulated anthocyanin was in rubbery state. Both encapsulated anthocyanin and anthocyanin extract were degraded following the first order kinetic. Using the Arrhenius equation, it was obtained that the degradation kinetic constant of encapsulated anthocyanin was stated as k= 420.44 exp (-23.33/RT). Meanwhile, k= 1.12x106 exp (-46.70/RT) described degradation of kinetic constant of anthocyanin extract. The stability test re-vealed that the application of encapsulated anthocyanin was not suitable for wet-type food product.
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11
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Effect of particle size, concentration, temperature and pH on rheological properties of shallots flour. Journal of Food Science and Technology 2020; 57:3601-3610. [PMID: 32903912 DOI: 10.1007/s13197-020-04392-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 03/04/2020] [Accepted: 04/01/2020] [Indexed: 10/24/2022]
Abstract
Shallot flour was prepared and sieved into three different particle sizes of < 180 μm (sample A), 180 μm (sample B) and 250 μm (sample C). Effect of concentration [0.5%, 1.0%, 1.5% and 2.0% (w/w)], temperature (20, 30, 40, 60 and 80 °C), pH (4, 7 and 10) and freezing (- 20 °C) on rheological properties of shallot flour were studied at increasing shear of 0.1-100 s-1. Effect of dynamic change in temperature (15-95 °C) was also measured at constant shear rate of 50 s-1. Power law (Eq. 2) model with coefficient of determination (R2) above 0.90, well described the rheological behavior of the shallot flour as a shear thinning, non-Newtonian fluid at different concentration, temperature and pH. All the samples had n values below 1 and increase in viscosity or consistency index (k) value with increase in concentration of the sample was observed, while inverse relation was observed when temperature was increased. All samples showed increase in k value when the pH of the dispersion was varied from acidic to alkaline condition. Viscosity of samples were found unaffected even after freezing in freeze-thaw cycle. These data show sample A to be most suitable for their application as thickener, having highest k value. The obtained research provides information for utilization of shallot as a thickener in various food industries.
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Mudgil D, Barak S. Mesquite gum (Prosopis gum): Structure, properties & applications - A review. Int J Biol Macromol 2020; 159:1094-1102. [DOI: 10.1016/j.ijbiomac.2020.05.153] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2020] [Revised: 05/14/2020] [Accepted: 05/18/2020] [Indexed: 12/27/2022]
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13
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Cheng X, Zhang M, Adhikari B. Moisture adsorption in water caltrop (
Trapa bispinosa
Roxb
.) pericarps: Thermodynamic properties and glass transition. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13442] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Xinfeng Cheng
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- College of Environmental Science and EngineeringAnhui Normal University Wuhu China
| | - Min Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
| | - Benu Adhikari
- School of Applied SciencesRMIT University Melbourne Victoria Australia
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Neagu C, Mihalcea L, Enachi E, Barbu V, Borda D, Bahrim GE, Stănciuc N. Cross-Linked Microencapsulation of CO 2 Supercritical Extracted Oleoresins from Sea Buckthorn: Evidence of Targeted Functionality and Stability. Molecules 2020; 25:molecules25102442. [PMID: 32456245 PMCID: PMC7288087 DOI: 10.3390/molecules25102442] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 05/21/2020] [Accepted: 05/22/2020] [Indexed: 11/16/2022] Open
Abstract
Oleoresin supercritical extracts from sea buckthorn were microencapsulated in whey proteins isolate and casein, in two states: native (N) and cross-linked mediated by transglutaminase (TG). The encapsulation efficiency showed values higher than 92% for total carotenoids and lycopene. Phytochemicals content was 352.90 ± 1.02 mg/g dry weight (DW) for total carotenoids in TG and 302.98 ± 2.30 mg/g DW in N, with antioxidant activity of 703.13 ± 23.60 mMol Trolox/g DW and 608.74 ± 7.12 mMol Trolox/g DW, respectively. Both powders had an inhibitory effect on α-glucosidase, of about 40% for N and 35% for TG. The presence of spherosomes was highlighted, with sizes ranging between 15.23-73.41 µm and an agglutination tendency in N, and lower sizes, up to 35 µm in TG. The in vitro digestibility revealed a prolonged release in an intestinal environment, up to 65% for TG. Moisture sorption isotherms were studied at 20 °C and the shape of curves corresponds to sigmoidal type II model. The presence of cross-linked mediated aggregates in TG powders improved stability and flowability. Our results can be used as evidence that cross-linked aggregates mediated by transglutaminase applied for microencapsulation of oleoresins have the potential to become new delivery systems, for carotenoids and lycopene, being valuable in terms of their attractive color and biological and bioaccessibility properties.
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15
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Hassan B, Mustapha AT, Al-Awaadh AM, Ahmed KAM. Physical and moisture sorption thermodynamic properties of Sukkari date ( Phoenix dactylifera L.) powder. CYTA - JOURNAL OF FOOD 2020. [DOI: 10.1080/19476337.2020.1738558] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
Affiliation(s)
- Bakri Hassan
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Abdullateef T. Mustapha
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Alhussein M. Al-Awaadh
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
| | - Khaled A. M. Ahmed
- Department of Agricultural Engineering, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
- Chair of Dates Technologies and Industry, College of Food and Agriculture Sciences, King Saud University, Riyadh, Saudi Arabia
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16
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Zhang P, Zhao Y, Zhang X, Zhu L, Fang Z, Shi Q. Thermodynamic Properties and State Diagram of Gum Ghatti-Based Edible Films: Effects of Glycerol and Nisin. Polymers (Basel) 2020; 12:E449. [PMID: 32074987 PMCID: PMC7077710 DOI: 10.3390/polym12020449] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 02/03/2020] [Accepted: 02/11/2020] [Indexed: 11/26/2022] Open
Abstract
In this present study, the thermodynamic and thermal properties of glycerol and nisin-incorporated gum ghatti (GG, Anogeissus latifolia)-based films were determined. The films exhibited type III isotherm behaviors. Moisture content (MC) of films was increased with increasing water activity (aw) and decreased with higher temperature. The incorporation of glycerol and nisin increased the sorption ability of GG films. The net isosteric heat of adsorption (qst) and differential entropy (Sd) were decreased with increasing MC, showing an exponential negative correlation between them. Spreading pressure (φ) was increased with increasing aw, but decreased with higher temperature. This incorporation of glycerol and nisin increased the qst, Sd and φ of the GG films. The sorption behaviors were enthalpy-driven and non-spontaneous processes. The glass transition temperature (Tg), critical MC and aw of the films were decreased, and increased respectively with the incorporation of glycerol and nisin. This work provides a theoretical basis for the application of edible films in fresh food preservation.
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Affiliation(s)
- Pingping Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong 255000, China
| | - Ya Zhao
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong 255000, China
| | - Xin Zhang
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong 255000, China
| | - Lanlan Zhu
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong 255000, China
| | - Zhongxiang Fang
- School of Agriculture and Food, The University of Melbourne, Parkville 3010, Australia
| | - Qilong Shi
- School of Agricultural Engineering and Food Science, Shandong University of Technology, Xincun West Road, Zibo, Shandong 255000, China
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17
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Alpizar-Reyes E, Varela-Guerrero V, Cruz-Olivares J, Carrillo-Navas H, Alvarez-Ramirez J, Pérez-Alonso C. Microencapsulation of sesame seed oil by tamarind seed mucilage. Int J Biol Macromol 2020; 145:207-215. [DOI: 10.1016/j.ijbiomac.2019.12.162] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/03/2019] [Revised: 12/17/2019] [Accepted: 12/19/2019] [Indexed: 01/27/2023]
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18
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Vasile FE, Judis MA, Mazzobre MF. Moisture sorption properties and glass transition temperature of a non-conventional exudate gum (Prosopis alba) from northeast Argentine. Food Res Int 2020; 131:109033. [PMID: 32247475 DOI: 10.1016/j.foodres.2020.109033] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/24/2019] [Revised: 12/29/2019] [Accepted: 01/24/2020] [Indexed: 12/20/2022]
Abstract
Water-solid interactions were explored in purified and freeze-dried Prosopis alba exudate gum as approach to get a deeper insight of structural and functional aspects of this novel biomaterial. Particularly, the study of water-binding properties combined with glass transition temperatures allowed obtaining interesting theoretical data for practical applications. The Guggenheim-Anderson-de Boer (GAB) and Generalized D'Arcy and Watt (GDW) models were applied to describe the sorption behavior and thermodynamic properties of the studied gum. The study of the relationship between relative humidity, water content and thermal transitions allowed to characterize the material in terms of water plasticizing susceptibility as well as define the suitable storage conditions that guarantee the quality, safety and physical stability of P. alba gum. Obtained results contribute to the characterization of a non-conventional exudate gum with great potential for its use in different food industry applications.
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Affiliation(s)
- Franco Emanuel Vasile
- Universidad Nacional del Chaco Austral & CONICET - Instituto de investigaciones en procesos tecnológicos avanzados (INIPTA), Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina.
| | - María Alicia Judis
- Universidad Nacional del Chaco Austral & CONICET - Instituto de investigaciones en procesos tecnológicos avanzados (INIPTA), Comandante Fernández 755, Presidencia Roque Sáenz Peña 3700, Chaco, Argentina.
| | - María Florencia Mazzobre
- Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamento de Industrias & CONICET - Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Intendente Güiraldes 2160, 1428 Buenos Aires, Argentina.
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19
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Nascimento A, Cavalcanti‐Mata MERM, Martins Duarte ME, Pasquali M, Lisboa HM. Construction of a design space for goat milk powder production using moisture sorption isotherms. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13228] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Amanda Nascimento
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
| | | | - Maria E. Martins Duarte
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
| | - Matheus Pasquali
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
| | - Hugo M. Lisboa
- Food Engineering DepartmentFederal University of Campina Grande Campina Grande Paraiba Brazil
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20
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Crispín-Isidro G, Hernández-Rodríguez L, Ramírez-Santiago C, Sandoval-Castilla O, Lobato-Calleros C, Vernon-Carter E. Influence of purification on physicochemical and emulsifying properties of tamarind (Tamarindus indica L.) seed gum. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.02.046] [Citation(s) in RCA: 28] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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21
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Wu XF, Zhang M, Li Z. Influence of infrared drying on the drying kinetics, bioactive compounds and flavor of Cordyceps militaris. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.05.108] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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22
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Xiao JX, Wang LH, Xu TC, Huang GQ. Complex coacervation of carboxymethyl konjac glucomannan and chitosan and coacervate characterization. Int J Biol Macromol 2019; 123:436-445. [DOI: 10.1016/j.ijbiomac.2018.11.086] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/25/2018] [Revised: 10/25/2018] [Accepted: 11/12/2018] [Indexed: 12/14/2022]
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23
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Composition, thermal and rheological properties of polysaccharides from amadumbe (Colocasia esculenta) and cactus (Opuntia spp.). Carbohydr Polym 2018; 195:163-169. [DOI: 10.1016/j.carbpol.2018.04.062] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2017] [Revised: 03/24/2018] [Accepted: 04/16/2018] [Indexed: 11/21/2022]
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24
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Hasanvand E, Rafe A. Characterization of Flaxseed Gum/Rice Bran Protein Complex Coacervates. FOOD BIOPHYS 2018. [DOI: 10.1007/s11483-018-9544-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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25
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26
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Monte ML, Moreno ML, Senna J, Arrieche LS, Pinto LA. Moisture sorption isotherms of chitosan-glycerol films: Thermodynamic properties and microstructure. FOOD BIOSCI 2018. [DOI: 10.1016/j.fbio.2018.02.004] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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27
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Hoyos-Leyva JD, Bello-Pérez LA, Alvarez-Ramirez J. Thermodynamic criteria analysis for the use of taro starch spherical aggregates as microencapsulant matrix. Food Chem 2018; 259:175-180. [PMID: 29680040 DOI: 10.1016/j.foodchem.2018.03.130] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2017] [Revised: 03/19/2018] [Accepted: 03/28/2018] [Indexed: 10/17/2022]
Abstract
Spherical aggregates can be obtained from taro starch by spray-drying without using bonding agents. Accurate information about thermal issues of spherical aggregates can provide valuable information for assessing the application as encapsulant. Spherical aggregates of taro starch were obtained by spray-drying and analyzed using dynamic vapour sorption. The use of the Guggenheim, Anderson and de Boer (GAB) model indicated a Type II isotherm pattern with weaker interactions in the multilayer region. Differential enthalpy and entropy estimates reflected a mesoporous microstructure, implying that energetic mechanisms dominate over transport mechanisms in the sorption process. The limitation by energetic mechanisms was corroborated with enthalpy-entropy compensation estimates. The diffusivity coefficient was of the order of 10-8 m2·s-1, which is in line with results obtained for common materials used for encapsulation purposes. The thermodynamic properties and the lack of a bonding agent indicated the viability of spherical aggregates of taro starch for encapsulation of biocompounds.
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Affiliation(s)
| | | | - J Alvarez-Ramirez
- Departamento de Ingeniería de Procesos e Hidráulica, Universidad Autónoma Metropolitana-Iztapalapa, Iztapalapa, CDMX 09340, Mexico
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Alpizar-Reyes E, Román-Guerrero A, Gallardo-Rivera R, Varela-Guerrero V, Cruz-Olivares J, Pérez-Alonso C. Rheological properties of tamarind (Tamarindus indica L.) seed mucilage obtained by spray-drying as a novel source of hydrocolloid. Int J Biol Macromol 2018; 107:817-824. [DOI: 10.1016/j.ijbiomac.2017.09.048] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2017] [Revised: 09/01/2017] [Accepted: 09/15/2017] [Indexed: 11/27/2022]
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Tao Y, Wu Y, Yang J, Jiang N, Wang Q, Chu DT, Han Y, Zhou J. Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces. POWDER TECHNOL 2018. [DOI: 10.1016/j.powtec.2017.09.033] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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González-Martínez D, Carrillo-Navas H, Barrera-Díaz C, Martínez-Vargas S, Alvarez-Ramírez J, Pérez-Alonso C. Characterization of a novel complex coacervate based on whey protein isolate-tamarind seed mucilage. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.05.037] [Citation(s) in RCA: 46] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Sharma N, Goyal SK, Alam T, Fatma S, Niranjan K. Effect of Germination on the Functional and Moisture Sorption Properties of High–Pressure-Processed Foxtail Millet Grain Flour. FOOD BIOPROCESS TECH 2017. [DOI: 10.1007/s11947-017-2007-z] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Alpizar-Reyes E, Carrillo-Navas H, Gallardo-Rivera R, Varela-Guerrero V, Alvarez-Ramirez J, Pérez-Alonso C. Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid. J FOOD ENG 2017. [DOI: 10.1016/j.jfoodeng.2017.04.021] [Citation(s) in RCA: 51] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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