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Stępień A, Witczak M. State diagrams of green peas (Pisum sativum L.) powders with different maltodextrin additions. Biopolymers 2024; 115:e23580. [PMID: 38622846 DOI: 10.1002/bip.23580] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2024] [Revised: 03/27/2024] [Accepted: 04/02/2024] [Indexed: 04/17/2024]
Abstract
The purpose of this study was to examine the effect of maltodextrin addition on the physical stability of powdered green peas. The evaluation of the physical state of the material was based on the equilibrium water content of the monolayer (Xm) and the glass transition temperatures of the powders at room temperature (Tg) and in the frozen state (Tg'). Graphical sorption characteristic at 25°C was determined using static-gravimetric method while capacity of the monolayer values was calculated from the mathematical GAB model. Differential scanning calorimetry was carried out in order to determine glass transition lines and freezing curves which combine together were used to plot state diagrams. Relationship between Tg and solid content were shown by using Gordon-Taylor model. Freezing data were modeled employing the Clausius-Clapeyron equation and its development-Chen model. Sorption isotherms showed sigmoidal shape characteristic for high-molecular weight materials. Monolayer moisture content varied between 0.047 and 0.106 g water/g solids. The glass transition temperature of anhydrous green peas increased in from 89.9 to 175.6°C while Tg' value changed from -43.4 to -26.6°C to as a result of 75% polysaccharide addition. The ultimate maximum-freeze-concentration conditions of the powders were observed in range from 0.783 to 0.814 g solids/g sample. Monolayer capacity, Tg and Tg' values increased with increasing maltodextrin amount in the sample which indicates that the addition of starch hydrolysate has a beneficial effect on the stability of powders stored frozen and at room temperature.
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Affiliation(s)
- Anna Stępień
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Kraków, Poland
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Kraków, Poland
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2
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Urban J, Michalczuk M, Batorska M, Marzec A, Jaroszek A, Bień D. Effect of crude fibre additives ARBOCEL and VITACEL on the physicochemical properties of granulated feed mixtures for broiler chickens. Anim Biosci 2024; 37:274-283. [PMID: 37946428 PMCID: PMC10766480 DOI: 10.5713/ab.23.0218] [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: 06/14/2023] [Revised: 07/30/2023] [Accepted: 09/18/2023] [Indexed: 11/12/2023] Open
Abstract
OBJECTIVE The aim of the study was to evaluate the physicochemical properties (nutrient composition, pH, water content and activity, sorption properties) and mechanical properties (compression force and energy) of granulated feed mixtures with various inclusion levels of crude fibre concentrates ARBOCEL and VITACEL for broiler chickens, i.e. +0.0% (control group - group C), +0.3%, +0.8%, +1.0%, +1.2%. METHODS The feed mixtures were analyzed for their physicochemical properties (nutrient composition by near-infrared spectroscopy, pH with the use a CP-401 pH meter with an IJ-44C glass electrode, water content was determined with the drying method and activity was determined with the Aqua Lab Series 3, sorption properties was determined with the static method) and mechanical properties (compression force and energy with the use TAHD plus texture analyzer). The Guggenheim-Anderson-de Boer (GAB) model applied in the study correctly described the sorption properties of the analyzed feed mixtures in terms of water activity. RESULTS The fibre concentrate type affected the specific surface area of the adsorbent and equilibrium water content in the GAB monolayer (p≤0.05) (significantly statistical). The type and dose of the fibre concentrate influenced the dimensionless C and k parameters of the GAB model related to the properties of the monolayer and multilayers, respectively (p≤0.05). They also affected the pH value of the analyzed feed mixtures (p≤0.05). In addition, crude fibre type influenced water activity (p≤0.05) as well as compression energy (J) and compression force (N) (p≤0.001) (highly significantly statistical) of the feed mixtures. CONCLUSION The physicochemical analyses of feed mixtures with various inclusion levels (0.3%, 0.8%, 1.0%, 1.2%) of crude fiber concentrates ARBOCEL or VITACEL demonstrated that both crude fiber types may be used in the feed industry as a feedstuff material to produce starter type mixtures for broiler chickens.
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Affiliation(s)
- Jakub Urban
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Warsaw, 02–786,
Poland
| | - Monika Michalczuk
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Warsaw, 02–786,
Poland
| | - Martyna Batorska
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Warsaw, 02–786,
Poland
| | - Agata Marzec
- Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences, Warsaw, 02–776,
Poland
| | | | - Damian Bień
- Department of Animal Breeding, Institute of Animal Sciences, Warsaw University of Life Sciences, Warsaw, 02–786,
Poland
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3
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Łukaszewska I, Bukowczan A, Raftopoulos KN, Pielichowski K. Examining the Water-Polymer Interactions in Non-Isocyanate Polyurethane/Polyhedral Oligomeric Silsesquioxane Hybrid Hydrogels. Polymers (Basel) 2023; 16:57. [PMID: 38201722 PMCID: PMC10780322 DOI: 10.3390/polym16010057] [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: 11/30/2023] [Revised: 12/19/2023] [Accepted: 12/20/2023] [Indexed: 01/12/2024] Open
Abstract
Non-isocyanate polyurethane (NIPU) networks physically modified with octa(3-hydroxy-3-methylbutyldimethylsiloxy)POSS (8OHPOSS, 0-10 wt%) were conditioned in environments of different relative humidities (up to 97%) to study water-polymer interactions. The equilibrium sorption isotherms are of Brunauer type III in a water activity range of 0-0.97 and are discussed in terms of the Guggenheim (GAB) sorption model. The study shows that the introduction of 8OHPOSS, even in a large amount (10 wt%), does not hinder the water affinity of the NIPU network despite the hydrophobic nature of POSS; this is attributable to the homogenous dispersion of POSS in the polymer matrix. The shift in the urethane-derived carbonyl bands toward lower wavenumbers with a simultaneous shift in the urethane N-H bending bands toward higher wavenumbers exposes the breakage of polymer-polymer hydrogen bonds upon water uptake due to the formation of stronger water-polymer hydrogen bonds. Upon water absorption, a notable decrease in the glass transition temperature (Tg) is observed for all studied materials. The progressive reduction in Tg with water uptake is driven by plasticization and slaving mechanisms. POSS moieties are thought to impact slaving indirectly by slightly affecting water uptake at very high hydration levels.
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Affiliation(s)
- Izabela Łukaszewska
- Department of Chemistry and Technology of Polymers, Cracow University of Technology, ul. Warszawska 24, 31-155 Kraków, Poland; (A.B.); (K.N.R.)
| | | | | | - Krzysztof Pielichowski
- Department of Chemistry and Technology of Polymers, Cracow University of Technology, ul. Warszawska 24, 31-155 Kraków, Poland; (A.B.); (K.N.R.)
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Iesa NB, Chaipoot S, Phongphisutthinant R, Wiriyacharee P, Lim BG, Sringarm K, Burgett M, Chuttong B. Effects of Maltodextrin and Gum Arabic Composition on the Physical and Antioxidant Activities of Dewaxed Stingless Bee Cerumen. Foods 2023; 12:3740. [PMID: 37893633 PMCID: PMC10606187 DOI: 10.3390/foods12203740] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2023] [Revised: 09/16/2023] [Accepted: 10/09/2023] [Indexed: 10/29/2023] Open
Abstract
BACKGROUND Cerumen is a mixture of beeswax and plant resin made by stingless bees. It has antimicrobial and antioxidant properties and is often used in biological and therapeutic treatments. However, its adhesive characteristic makes cerumen challenging to process into powder. METHODS This study investigated the physical characteristics and antioxidant activity of the encapsulated freeze-dried dewaxed cerumen of Tetragonula laevicpes. The combination of coating materials at concentrations of 20%, 30% and 40% and carrier ratios of maltodextrin to gum arabic of 9:1, 5:5 and 3:7 were used to encapsulate dewaxed cerumen when freeze-dried; the control was maltodextrin at a concentration of 31.25%. RESULTS All carrier matrices showed high yields of >80% and similar powder characteristics of low moisture content, low water activity, high glass transition temperature and water dispersibility. Overall, antioxidant activities ranged from 69-80%, while the encapsulation efficiency of total phenolic content ranged from 46-68%. All carrier matrices show higher antioxidant activities than 31.25% maltodextrin, with the lowest antioxidant at 57%. CONCLUSIONS The carrier ratio of 5:5 resulted in better physical properties and retained 68% of polyphenolic activity in powders.
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Affiliation(s)
- Nuha Binte Iesa
- Chemical Engineering and Food Technology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore; (N.B.I.); (B.G.L.)
- Meliponini and Apini Research Laboratory, Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Supakit Chaipoot
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
| | - Rewat Phongphisutthinant
- Multidisciplinary Research Institute, Chiang Mai University, Chiang Mai 50200, Thailand; (S.C.); (R.P.)
| | - Pairote Wiriyacharee
- Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand;
| | - Bee Gim Lim
- Chemical Engineering and Food Technology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore; (N.B.I.); (B.G.L.)
| | - Korawan Sringarm
- Department of Animal and Aquatic Sciences, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
| | - Michael Burgett
- Meliponini and Apini Research Laboratory, Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
- Department of Horticulture, Oregon State University, Corvallis, OR 97331, USA
| | - Bajaree Chuttong
- Meliponini and Apini Research Laboratory, Department of Entomology and Plant Pathology, Faculty of Agriculture, Chiang Mai University, Chiang Mai 50200, Thailand;
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Igual M, Flores-León A, Picó B, Martínez-Monzó J, García-Segovia P. Physicochemical, Structural, and Functional Properties of Snake Melon ( Cucumis melo subsp. melo Var. flexuosus) Microencapsulated with Pea Protein and Pea Fibre by Freeze-Drying. Foods 2023; 12:2679. [PMID: 37509771 PMCID: PMC10378765 DOI: 10.3390/foods12142679] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/02/2023] [Revised: 06/29/2023] [Accepted: 07/10/2023] [Indexed: 07/30/2023] Open
Abstract
The purpose of this study was to obtain a functional, stable powder product from Cucumis melo subsp. melo Var. flexuosus (L.) to promote its consumption and reduce waste and production losses. The melons were ground and freeze-dried with or without biopolymers (pea protein (PPSM) or pea fibre (PFSM)). The physicochemical, structural, and functional properties of the powder were studied. The water content, water activity, bulk density, porosity, Hausner ratio, Carr index, hygroscopicity, water solubility, water absorption index, particle size, colour, and microstructure of the powder were determined. In addition, vitamin C, folates, chlorophyll a, total phenols and carotenoids, antioxidant capacity, and powder encapsulation efficiency were analysed. Snake melon (SM) powders contained vitamin C, folates, carotenoids, chlorophyll a, and phenols, which contributed to their antioxidant capacity. The incorporation of PP or PF in the formulation before lyophilisation generated stable encapsulates that protected the bioactive compounds. PPSM and PFSM were less hygroscopic and more free-flowing and had lower water content and water activity compared to the SM. PFSM showed higher encapsulation efficiency and smaller particles with a smooth surface and oval shape.
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Affiliation(s)
- Marta Igual
- i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Alejandro Flores-León
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Belén Picó
- Instituto de Conservación y Mejora de la Agrodiversidad Valenciana, Universitat Politècnica de València, 46022 Valencia, Spain
| | - Javier Martínez-Monzó
- i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
| | - Purificación García-Segovia
- i-Food Group, Instituto Universitario de Ingeniería de Alimentos-FoodUPV, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain
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Arya P, Kumar P. Effect of Carrier Agents on Quality Parameters of Spray-Dried Encapsulated Diosgenin Powder and the Optimization of Process Parameters. Foods 2023; 12:2330. [PMID: 37372541 DOI: 10.3390/foods12122330] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 06/02/2023] [Accepted: 06/08/2023] [Indexed: 06/29/2023] Open
Abstract
Fenugreek seeds are a rich source of bioactive compounds, such as diosgenin, which is one of the most crucial steroidal sapogenins emerging in the field with its spectacular health benefits. Plant-based diosgenin is bitter in taste and has remarkably low consumption levels, making it unable to fulfil the role of improving health benefits. Diosgenin is spray dried to mask bitterness and astringent flavors with two different wall materials, such as maltodextrin (MD) and whey protein concentrate (WPC), separately. The spray-drying condition of the selected optimization process was inlet air temperature (IAT 150-170 °C), feed flow rate (FFR 300-500 mL/h), and carrier agent concentration (CAC 10-20%). The optimization of the process variable was conducted for producing optimized encapsulated diosgenin powder (EDP) with both MD and WPC. The selected parameters, such as yield, encapsulation efficiency, moisture content, antioxidant activity, hygroscopicity, and solubility, are investigated in this current work. Based on the experimental results, the significant R2 values depict the model fitting to the responses. EDP revealed an optimization condition at 170 °C IAT, 500 mL/h FFR, and 20% CAC for MD and WPC. The highest responses were observed with WPC-EDP, such as yield at 82.25%, encapsulation efficiency at 88.60%, antioxidant activity at 53.95%, and hygroscopicity at 12.64%. MD-EDP revealed higher solubility at 96.64% and moisture content at 2.58%. EDP was studied using micrographs and diffractograms for the optimized samples, which revealed a smooth and dented surface with an amorphous nature for MD-EDP and WPC-EDP, respectively. EDP exhibited acceptable powder properties with regard to fulfilling the set purpose. EDP can be a better potential ingredient in different food matrices to act as a delivery vehicle for various health aliments.
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Affiliation(s)
- Prajya Arya
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur 148106, Punjab, India
| | - Pradyuman Kumar
- Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Sangrur 148106, Punjab, India
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Ozcelik M, Kulozik U. The Role of Maltodextrin Concentration in Maintaining Storage Stability of Dried Fruit Foams Texturized Using Plant Protein-Polysaccharide Blends. Foods 2023; 12:foods12081673. [PMID: 37107469 PMCID: PMC10137890 DOI: 10.3390/foods12081673] [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: 03/16/2023] [Revised: 04/11/2023] [Accepted: 04/13/2023] [Indexed: 04/29/2023] Open
Abstract
Hydrocolloids are widely used in food processing because of their texture-forming abilities, which help to preserve the quality of sensitive compounds, e.g., in dried fruit foams, which have recently emerged in healthier alternative snacks. Our aim was to investigate the protective role of maltodextrin in improving the storage stability of fruit foams. This study evaluated the effect of maltodextrin concentrations on the stability of the following quality parameters: anthocyanins, ascorbic acid, color, texture, and sensory perception of dried foamed raspberry pulp during storage. This study compared three concentrations (5%, 15%, and 30% w/w) of maltodextrin in mixtures, evaluating their effect on the stability of these parameters over a 12-week storage period. The foam samples were stored at 37 °C to accelerate chemical reactions under vacuum packaging conditions which excluded oxygen. The addition of 30% maltodextrin to the raspberry pulp blend resulted in the highest retentions in all compounds tested, i.e., 74% for ascorbic acid and 87% for anthocyanins. Color and texture were similarly preserved. Adding 30% maltodextrin to the mixture did not negatively influence the acceptability of sensory perception. Maltodextrin thus represents an effective protective agent for preserving nutritional and sensory qualities for a longer storage period. Hence, using MD together with potato protein was optimal for enhancing the storage stability of fruit foam, which is important for the food industry.
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Affiliation(s)
- Mine Ozcelik
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
- Food Process Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
| | - Ulrich Kulozik
- Chair of Food and Bioprocess Engineering, TUM School of Life Sciences, Technical University of Munich, 85354 Freising, Germany
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Hemp protein isolate – gum Arabic complex coacervates as a means for oregano essential oil encapsulation. Comparison with whey protein isolate – gum Arabic system. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108284] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/06/2022]
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9
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Li W, Yun L, Zhao Y, Zhi Z, Muhindo EM, Geng X, Liu R, Wu T, Sui W, Zhang M. Effect of water sorption on glass transition and microstructural variation of dextran & sugar mixtures. Carbohydr Polym 2022; 290:119505. [DOI: 10.1016/j.carbpol.2022.119505] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/05/2022] [Revised: 04/14/2022] [Accepted: 04/14/2022] [Indexed: 11/02/2022]
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10
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Enzymatic mediated modification of gum Arabic by curcumin oxidation products: Physicochemical and self-assembly study. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107451] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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The Effect of Composition, Pre-Treatment on the Mechanical and Acoustic Properties of Apple Gels and Freeze-Dried Materials. Gels 2022; 8:gels8020110. [PMID: 35200491 PMCID: PMC8871514 DOI: 10.3390/gels8020110] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 01/19/2022] [Accepted: 02/08/2022] [Indexed: 02/04/2023] Open
Abstract
This study aimed to determine the effect of the addition of apple juice concentrate (AJC) on the properties of agar gel and dried materials. Agar gels with the addition of apple juice concentrate in the range of 5–20% were prepared with or without the addition of maltodextrin. The gels were also soaked in the solution of AJC. The water content, water activity, densities, some mechanical and acoustic descriptors of gels, and the freeze-dried gels were analysed. The porosity and shrinkage of dried products were also investigated. The addition of AJC significantly changed mechanical and acoustic properties of gels. The hardness of gels decreased with a higher addition of concentrate. Dried samples with a lower concentration of sugars (the lower addition of AJC) were characterised by lower shrinkage and higher porosity, as well as crispness and glass transition temperature. The investigated mechanical and acoustic properties of dried gels showed the addition of apple concentrate at the level of 5% to agar solution was optimal.
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Estrada‐Bahena EB, Salazar R, Ramírez M, Moreno‐Godínez ME, Jiménez‐Hernández J, Romero‐Ramírez Y, González‐Cortázar M, Alvarez‐Fitz P. Influence of water activity on physical properties, fungal growth, and ochratoxin A production in dry cherries and green‐coffee beans. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16226] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Erick Baruch Estrada‐Bahena
- Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Guerrero Av. Lázaro Cárdenas S/N. Chilpancingo de los Bravo Guerrero Mexico
| | - Ricardo Salazar
- CONACyT‐Universidad Autónoma de Guerrero Av. Lázaro Cárdenas S/N Chilpancingo de los Bravo Guerrero Mexico
| | - Mónica Ramírez
- CONACyT‐Universidad Autónoma de Guerrero Av. Lázaro Cárdenas S/N Chilpancingo de los Bravo Guerrero Mexico
| | - Ma. Elena Moreno‐Godínez
- Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Guerrero Av. Lázaro Cárdenas S/N. Chilpancingo de los Bravo Guerrero Mexico
| | - Javier Jiménez‐Hernández
- Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Guerrero Av. Lázaro Cárdenas S/N. Chilpancingo de los Bravo Guerrero Mexico
| | - Yanet Romero‐Ramírez
- Facultad de Ciencias Químico‐Biológicas Universidad Autónoma de Guerrero Av. Lázaro Cárdenas S/N. Chilpancingo de los Bravo Guerrero Mexico
| | - Manasés González‐Cortázar
- Centro de Investigación Biomédica del Sur Instituto Mexicano del Seguro Social Rep. Argentina 1 Xochitepec Morelos Mexico
| | - Patricia Alvarez‐Fitz
- CONACyT‐Universidad Autónoma de Guerrero Av. Lázaro Cárdenas S/N Chilpancingo de los Bravo Guerrero Mexico
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Ojike O, Uzodinma EO, Ali EO, Nweze BC, Okoyeuzu CF, Eze CR. Moisture Adsorption potentials and energy models of Gongronema latifolium leaves dried in separate environments. Food Sci Nutr 2022; 10:388-401. [PMID: 35154676 PMCID: PMC8825716 DOI: 10.1002/fsn3.2616] [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: 01/24/2021] [Revised: 09/21/2021] [Accepted: 09/23/2021] [Indexed: 11/06/2022] Open
Abstract
Moisture adsorption isotherm potentials and energy models of Gongronema latifolium leaf grits were investigated. Fresh leaves were dried in sun; passive solar dryer and hot air oven, while proximate composition of the dried and fresh leaves were determined using standard laboratory procedure. Equilibrium moisture content (EMC) of the leaf grits was measured using gravimetric static method. Selected mathematical and statistical models were applied on the experimental data to evaluate data fitting. Energy calculations were done based on the mathematical models. The EMCs of the leaf grits directly increased with water activity (aW) at specific temperatures. Adsorption data was better represented by GAB model than others while differential enthalpy decreased as the EMC of the oven sample increased. Differential entropy of all the samples decreased as the EMC increased. The safest monolayer moisture content varied between 7.1036 and 8.0164 gH2O/100 g solid, below 40°C, within relative humidity of 10%-50%. Sun and oven leaf grits adsorbed more moisture than solar sample. Proximate contents of the dried leaves showed higher values for protein and ash. Overall results indicated that the leaf grits when properly packaged could be used as spice or tea powder to manage household nutrient security in addition to the use as therapeutic foods.
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Affiliation(s)
- Onyekwere Ojike
- Department of Agricultural and Bioresources Engineering/ African Centre of Excellence for Sustainable Power and Energy DevelopmentUniversity of NigeriaNsukkaNigeria
| | | | | | - Blessing C. Nweze
- Department of Food Science and TechnologyUniversity of NigeriaNsukkaNigeria
| | | | - Chinwendu R. Eze
- Department of Food Science and TechnologyUniversity of NigeriaNsukkaNigeria
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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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15
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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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Ganaie TA, Masoodi F, Rather SA, Gani A. Exploiting maltodextrin and whey protein isolate macromolecules as carriers for the development of freeze dried honey powder. CARBOHYDRATE POLYMER TECHNOLOGIES AND APPLICATIONS 2021. [DOI: 10.1016/j.carpta.2021.100040] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023] Open
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17
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Osés SM, Cantero L, Crespo M, Puertas G, González-Ceballos L, Vallejos S, Fernández-Muiño MÁ, Sancho MT. Attributes of ling-heather honey powder obtained by different methods with several carriers. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.112063] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Šavikin K, Nastić N, Janković T, Bigović D, Miličević B, Vidović S, Menković N, Vladić J. Effect of Type and Concentration of Carrier Material on the Encapsulation of Pomegranate Peel Using Spray Drying Method. Foods 2021; 10:foods10091968. [PMID: 34574078 PMCID: PMC8468628 DOI: 10.3390/foods10091968] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2021] [Revised: 08/20/2021] [Accepted: 08/21/2021] [Indexed: 12/02/2022] Open
Abstract
This study aimed to establish a procedure for pomegranate peel (PP) valorization and attainment of stable extracts with preserved bioactive compounds. The technology applied was spray drying with carbohydrate-based (maltodextrin, MD) and protein-based (whey protein, WP) carrier materials in different concentrations (80, 100, and 120%). What was analyzed was the impact of the type and concentration of carrier material on the stability and quality of the final encapsulated powder. The best results were achieved when the PP extract was microencapsulated with the carbohydrate-based carrier (100%), where it had the highest encapsulation efficiency (EE) (88.63%), hygroscopicity (15.17%), and water solubility index (87.04%). The moisture content was in the range of 3.69–4.60% and 4.21–5.84% for MD and WP, respectively, indicating that both are suitable for long-term storage. It was observed that changes in carrier concentration significantly influenced most of the powders’ physicochemical properties. Microencapsulation using MD yielded a higher content of punicalin, punicalagin, gallic, and ellagic acid than those with WP. Overall results demonstrated that carbohydrate-based microencapsulation can be utilized efficiently for the protection of powder stability and phytochemical characteristics.
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Affiliation(s)
- Katarina Šavikin
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Koćuška 1, 11000 Belgrade, Serbia; (K.Š.); (T.J.); (D.B.); (N.M.)
| | - Nataša Nastić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (N.N.); (S.V.)
| | - Teodora Janković
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Koćuška 1, 11000 Belgrade, Serbia; (K.Š.); (T.J.); (D.B.); (N.M.)
| | - Dubravka Bigović
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Koćuška 1, 11000 Belgrade, Serbia; (K.Š.); (T.J.); (D.B.); (N.M.)
| | - Borislav Miličević
- Department of Agriculture, Polytechnic in Požega, Vukovarska ulica 17, 34000 Požega, Croatia;
| | - Senka Vidović
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (N.N.); (S.V.)
| | - Nebojša Menković
- Institute for Medicinal Plants Research “Dr. Josif Pančić”, Tadeuša Koćuška 1, 11000 Belgrade, Serbia; (K.Š.); (T.J.); (D.B.); (N.M.)
| | - Jelena Vladić
- Faculty of Technology, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia; (N.N.); (S.V.)
- Correspondence: or
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Dumitraşcu L, Stănciuc N, Borda D, Neagu C, Enachi E, Barbu V, Aprodu I. Microencapsulation of bioactive compounds from cornelian cherry fruits using different biopolymers with soy proteins. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101032] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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20
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Shelf life estimation and kinetic degradation modeling of chia seeds (Salvia hispanica) using principal component analysis based on NIR-hyperspectral imaging. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107777] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/30/2022]
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21
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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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22
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Influence of rice protein hydrolysate on lipid oxidation stability and physico-chemical properties of linseed oil microparticles obtained through spray-drying. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110510] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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23
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Nunes LP, Silva VMD, Souza EDCG, Ferrari CC, Germer SPM. Stability of jabuticaba flakes obtained by drum drying with cassava starch as additive. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2021. [DOI: 10.1590/1981-6723.08520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
Abstract The stability of jabuticaba flakes produced by drum drying using cassava starch as additive was evaluated. Sorption isotherms at 25 ºC were determined. Samples were stored under controlled conditions (relative humidity = 60%, temperature = 20, 25 and 35 ºC) for until 235 days. The anthocyanin content and color parameters (L*, a* and b*) were monitored. GAB model led to the best adjustment of sorption isotherm, with a monolayer moisture value of 0.1596 g water/g dry basis. The visual observations did not point out agglomerations and darkening at aw values higher than 0.33 at 25 ºC, which can be considered the critical point. The degradation of anthocyanin and color parameters followed first and zero-order kinetic model, respectively. The half-life times (630 to 1450 days) showed good stability at 25 ºC, while the temperature acceleration coefficient (2.2 ≤ Q10 ≤ 3.2) and activation energy (15 ≤ Ea ≤ 19 kcal/mol) values demonstrated a high-temperature sensitivity.
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Hoyos-Leyva J, Bello-Pérez LA, Chávez-Salazar A, Castellanos-Galeano FJ, Álvarez-Barreto C. Effect of drying process of esterified plantain starch on sorption, thermodynamic and shelf-life characteristics. J DISPER SCI TECHNOL 2020. [DOI: 10.1080/01932691.2019.1664911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Affiliation(s)
- Javier Hoyos-Leyva
- Facultad de Ingeniería, Programa de Ingeniería Agroindustrial, Fundación Universitaria Agraria de Colombia , Bogotá D.C , Colombia
| | | | - Andrés Chávez-Salazar
- Departamento de Ingeniería, Facultad de Ingenierías, Universidad de Caldas , Manizales , Caldas , Colombia
| | | | - Cristina Álvarez-Barreto
- Departamento de Ingeniería, Facultad de Ingenierías, Universidad de Caldas , Manizales , Caldas , Colombia
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Jiang G, Ameer K, Eun JB. Encapsulation of hot air-dried asian pear powders using rice bran dietary fiber. FOOD BIOSCI 2020. [DOI: 10.1016/j.fbio.2020.100742] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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26
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Silva-Espinoza MA, Camacho MDM, Martínez-Navarrete N. Use of different biopolymers as carriers for purposes of obtaining a freeze-dried orange snack. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109415] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/25/2023]
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Stępień A, Witczak M, Witczak T. Moisture sorption characteristics of food powders containing freeze dried avocado, maltodextrin and inulin. Int J Biol Macromol 2020; 149:256-261. [PMID: 31972195 DOI: 10.1016/j.ijbiomac.2020.01.154] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2019] [Revised: 01/08/2020] [Accepted: 01/16/2020] [Indexed: 11/17/2022]
Abstract
Moisture adsorption isotherms of the freeze-dried powders containing avocado, maltodextrin and inulin with different ratio, were determined using gravimetric static method of saturated salt solutions at 25 °C and the range of the water activity from 0.11 to 0.86. The data obtained were evaluated using sorption models: BET (Brunauer-Emmett-Teller), GAB (Guggenheim, Anderson and deBoer), Peleg, Lewicki, Oswin and Henderson. The goodness of the fit evaluated on the basis of criteria such as coefficient of the determination and root mean square values. Sorption isotherm of the pure avocado powder was III type while curves plotted for others powders showed sigmoid shape. It was found that the Peleg model was the most adequate for representation of the sorption data of all analyzed blends. In order to characterize the research material, chemical composition of the edible part of the avocado fruit was determined. Main component of the dry matter was fat.
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Affiliation(s)
- Anna Stępień
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street, 30-149 Krakow, Poland.
| | - Mariusz Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street, 30-149 Krakow, Poland.
| | - Teresa Witczak
- Department of Engineering and Machinery for Food Industry, Faculty of Food Technology, University of Agriculture, Balicka 122 Street, 30-149 Krakow, Poland.
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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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29
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Acacia Gum as a Natural Anti-Plasticizer for the Production of Date Syrup Powder: Sorption Isotherms, Physicochemical Properties, and Data Modeling. Foods 2020; 9:foods9010050. [PMID: 31948018 PMCID: PMC7023497 DOI: 10.3390/foods9010050] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2019] [Revised: 12/03/2019] [Accepted: 12/12/2019] [Indexed: 11/16/2022] Open
Abstract
The thermoplastic and hygroscopic behaviors of date syrup (DS) challenge the DS drying process. In this context, DS was mixed with 30%, 40%, 50%, and 60% acacia gum (AG) and subjected to a drum dryer. The chemical composition, bulk density (pb), caking degree (CD), glass transition temperature (Tg), and color values of DS powders were studied. The sorption isotherms were also obtained and compared to that of those predicted by mathematical models. According to the results, increasing the AG concentration enhanced the moisture content, pb, brightness, and Tg while it reduced the CD and equilibrium moisture sorption. All DS powders had type III isotherm behavior, i.e., similar to high-sugar foods. Guggenheim-Anderson-de Boer (GAB) and Peleg models were found to be suitable for fitting the experimental data and these models explained the monolayer moisture content decrease with increasing AG concentration. These results of the present study, for the first time, verified that the AG can be used as a natural anti-plasticizer agent for DS powder production.
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30
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Cazón P, Vázquez M, Velazquez G. Environmentally Friendly Films Combining Bacterial Cellulose, Chitosan, and Polyvinyl Alcohol: Effect of Water Activity on Barrier, Mechanical, and Optical Properties. Biomacromolecules 2019; 21:753-760. [PMID: 31804071 DOI: 10.1021/acs.biomac.9b01457] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
The interest in developing new materials intended for food packaging based on bacterial cellulose is growing in the recent years. Flexible and transparent films from bacterial cellulose-chitosan-polyvinyl alcohol have shown excellent UV-barrier properties. However, this material interacts with ambient moisture modifying its water activity due to its hydrophilic nature. In this work, a study was carried out to evaluate the changes caused by the water activity. Results showed a plasticizing effect of water molecules increasing the water vapor permeability of the samples from 1.86 × 10-12 to 1.17 × 10-11 g/m·s·Pa, percentage of elongation from 3.25 to 36.55%, and distance to burst from 0.64 to 5.12 mm. The increase of the water activity decreased the Young's modulus and tensile strength. The values of the UV-barrier were maintained at the wide range of water activity. Consequently, water molecules do not affect the UV-barrier properties of the films.
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Affiliation(s)
- Patricia Cazón
- Instituto Politécnico Nacional , CICATA unidad Querétaro . Cerro Blanco No. 141. Colinas del Cimatario , Querétaro 76090 , Mexico.,Department of Analytical Chemistry, Faculty of Veterinary , University of Santiago de Compostela , Lugo 27002 , Spain
| | - Manuel Vázquez
- Department of Analytical Chemistry, Faculty of Veterinary , University of Santiago de Compostela , Lugo 27002 , Spain
| | - Gonzalo Velazquez
- Instituto Politécnico Nacional , CICATA unidad Querétaro . Cerro Blanco No. 141. Colinas del Cimatario , Querétaro 76090 , Mexico
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31
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Igual M, Cebadera L, Cámara RM, Agudelo C, Martínez-Navarrete N, Cámara M. Novel Ingredients Based on Grapefruit Freeze-Dried Formulations: Nutritional and Bioactive Value. Foods 2019; 8:foods8100506. [PMID: 31627283 PMCID: PMC6835474 DOI: 10.3390/foods8100506] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2019] [Revised: 10/08/2019] [Accepted: 10/15/2019] [Indexed: 11/17/2022] Open
Abstract
Grapefruit is a fruit with interesting nutritional value and functional properties, but a short life. Freeze-drying (FD) is a valuable technique as it produces high-quality dehydrated products. This study is aimed to obtain new food ingredients based on freeze-dried grapefruit formulated with high molecular weight solutes (gum arabic and bamboo fiber) in three different proportions (F1, F2, and F3). To improve the FD, a mild microwave drying pre-treatment was applied. Influence of the water content and the presence of high molecular weight solutes on freeze-drying kinetics was tested by Midilli-Kucuk and Page models. The best FD kinetic model fit on grapefruit powders were Midilli-Kucuk for F2 and F3, and Page for F1, and the adequate freeze-drying times for F1, F2, and F3 were 24, 16, and 18 h, respectively. Final samples were evaluated for nutritional and antioxidant capacity. Gum arabic and bamboo fiber present a protector effect, which results in a significant antioxidant capacity due to the protection of flavonoids and antioxidant vitamins. These novel food ingredients could be of great interest for the food industry in order to develop foods with improved antioxidant capacity as well as enriched in natural fibers and/or micronutrients.
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Affiliation(s)
- Marta Igual
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Laura Cebadera
- Facultad de Farmacia, Departamento de Nutrición y Ciencia de los Alimentos, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n., 28040 Madrid, Spain.
| | - Rosa Mᵃ Cámara
- Facultad de Farmacia, Departamento de Nutrición y Ciencia de los Alimentos, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n., 28040 Madrid, Spain.
| | - Claudia Agudelo
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Nuria Martínez-Navarrete
- Food Investigation and Innovation Group, Food Technology Department, Universitat Politècnica de València, Camino de Vera s/n, 46022 Valencia, Spain.
| | - Montaña Cámara
- Facultad de Farmacia, Departamento de Nutrición y Ciencia de los Alimentos, Universidad Complutense de Madrid, Pza. Ramón y Cajal s/n., 28040 Madrid, Spain.
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32
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Orfanou F, Dermesonlouoglou EK, Taoukis PS. Greek Coffee Quality Loss During Home Storage: Modeling the Effect of Temperature and Water Activity. J Food Sci 2019; 84:2983-2994. [PMID: 31518452 DOI: 10.1111/1750-3841.14756] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/29/2019] [Revised: 07/01/2019] [Accepted: 07/04/2019] [Indexed: 11/30/2022]
Abstract
The aim of this study was to monitor and characterize Greek coffee staling during home storage (secondary shelf life, SSL) using sensory evaluation techniques. Storage temperature (T) and product water activity (aw ) are considered as the major factors affecting SSL. Water sorption isotherms fitted to Guggenheim Anderson-de Boer model were used to predict product stability; coffee samples were stable at aw < 0.52. Coffee samples equilibrated at aw = 0.15 (the fresh sample), 0.22, 0.33, and 0.52 were stored at T = 25 °C, 35 °C, and 45 °C under simulated home storage conditions. Samples were obtained at appropriate times for each T and aw condition and sensorially evaluated. Greek coffee brews were prepared and freshly served during sensory evaluation. The use of Weibull hazard analysis provided an effective approach to SSL determination as a function of T and aw . SSL values ranged from 20 (Τ = 45 °C, aw = 0.52) to 104 days (Τ = 25 °C, aw = 0.15). Quality loss based on coffee aroma changes (aroma quality, aroma intensity, aftertaste, off-flavor) was also studied (Si , sensory scoring using 9-point magnitude scale) and kinetically modeled. Quality loss rates (ki ) were calculated and used to predict SSL values. Based on the results of both Weibull hazard analysis and sensory scoring of individual aroma characteristics, it was concluded that the lowest SSL was calculated for aw = 0.52 at T = 35 °C to 45 °C. The temperature dependence of aftertaste, aroma quality loss, and off-flavor production was not statistically significant for 0.15 < aw < 0.33 (P > 0.05); the aroma intensity was the most sensitive parameter. PRACTICAL APPLICATIONS: Secondary shelf life (SSL) represents the time after pack opening during which a food maintains an acceptable quality level. During home/catering usage, coffee is not consumed immediately after pack opening. During consumption, quality degradation reactions proceed with higher rates due to variable storage conditions mainly related to atmosphere changes in the pack, leading to the entrance of oxygen/moisture and temperature. Therefore, SSL is important, and can be used as a tool for product management during consumption reducing food waste. There is a lack of studies dealing with SSL prediction of coffee, while no studies have been carried out on Greek coffee.
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Affiliation(s)
- Foteini Orfanou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
| | - Efimia K Dermesonlouoglou
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
| | - Petros S Taoukis
- Laboratory of Food Chemistry and Technology, School of Chemical Engineering, Natl. Technical Univ. of Athens, 9, Iroon Polytechniou St., Zografou, 15772, Athens, Greece
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33
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Zhang L, Qiu J, Cao X, Zeng X, Tang X, Sun Y, Lin L. Drying methods, carrier materials, and length of storage affect the quality of xylooligosaccharides. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.043] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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34
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Farshchi A, Hassanpour A, Ettelaie R, Bayly AE. Evolution of surface micro-structure and moisture sorption characteristics of spray-dried detergent powders. J Colloid Interface Sci 2019; 551:283-296. [DOI: 10.1016/j.jcis.2019.04.069] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2018] [Revised: 04/17/2019] [Accepted: 04/23/2019] [Indexed: 11/24/2022]
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35
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Xie D, Liu Q, Xu D, Ren D, Wu X. Graphene oxide–polyoctahedral silsesquioxane–chitosan composite films with improved mechanical and water‐vapor‐transport properties. J Appl Polym Sci 2019. [DOI: 10.1002/app.47748] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Affiliation(s)
- Dongmei Xie
- College of Food ScienceSouthwest University Chongqing 400700 People's Republic of China
| | - Qin Liu
- College of Food ScienceSouthwest University Chongqing 400700 People's Republic of China
| | - Dan Xu
- College of Food ScienceSouthwest University Chongqing 400700 People's Republic of China
- College of Food Science, Food Storage and Logistics Research CenterSouthwest University Chongqing 400700 People's Republic of China
| | - Dan Ren
- College of Food ScienceSouthwest University Chongqing 400700 People's Republic of China
- College of Food Science, Food Storage and Logistics Research CenterSouthwest University Chongqing 400700 People's Republic of China
| | - Xiyu Wu
- College of Food ScienceSouthwest University Chongqing 400700 People's Republic of China
- College of Food Science, Food Storage and Logistics Research CenterSouthwest University Chongqing 400700 People's Republic of China
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36
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Oliveira MEAS, Carvalho CWP, Nascimento M, Hertwig AM, Mellinger‐Silva C, Takeiti CY. Extrusion of λ‐carrageenan gum: Physical properties and in vitro bifidogenic effect. J FOOD PROCESS PRES 2019. [DOI: 10.1111/jfpp.14027] [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]
Affiliation(s)
| | | | - Maristela Nascimento
- Faculdade de Engenharia de Alimentos Universidade Estadual de Campinas Campinas Brazil
| | - Aline Morgan Hertwig
- Faculdade de Engenharia de Alimentos Universidade Estadual de Campinas Campinas Brazil
| | | | - Cristina Yoshie Takeiti
- Food and Nutrition Post Graduate Program Federal University of the State of Rio de Janeiro Rio de Janeiro Brazil
- Embrapa Agroindústria de Alimentos Rio de Janeiro Brazil
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37
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Kaderides K, Goula AM. Encapsulation of pomegranate peel extract with a new carrier material from orange juice by-products. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2019.02.019] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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38
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39
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Hoyos-Leyva J, Bello-Perez L, Agama-Acevedo J, Alvarez-Ramirez J, Jaramillo-Echeverry L. Characterization of spray drying microencapsulation of almond oil into taro starch spherical aggregates. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.11.079] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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40
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Effect of porous structure and spreading pressure on the storage stability of red onion microcapsules produced by spray freezing into liquid cryogenic and spray drying. J FOOD ENG 2019. [DOI: 10.1016/j.jfoodeng.2018.10.018] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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41
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García-Tejeda YV, Barrera-Figueroa V. Least squares fitting-polynomials for determining inflection points in adsorption isotherms of spray-dried açaí juice (Euterpe oleracea Mart.) and soy sauce powders. POWDER TECHNOL 2019. [DOI: 10.1016/j.powtec.2018.10.058] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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42
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Effect of water activity on extractable polyphenols and some physical properties of Hibiscus sabdariffa L. calyces. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9981-3] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Physical and chemical stability of l-ascorbic acid microencapsulated into taro starch spherical aggregates by spray drying. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2018.05.002] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Hoyos-Leyva JD, Bello-Pérez LA, Agama-Acevedo E, Alvarez-Ramirez J. Thermodynamic analysis for assessing the physical stability of core materials microencapsulated in taro starch spherical aggregates. Carbohydr Polym 2018; 197:431-441. [DOI: 10.1016/j.carbpol.2018.06.012] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2018] [Revised: 05/08/2018] [Accepted: 06/02/2018] [Indexed: 01/01/2023]
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Silva RS, de L. Santos C, Mar JM, Kluczkovski AM, de A. Figueiredo J, Borges SV, Bakry AM, Sanches EA, Campelo PH. Physicochemical properties of tucumã (Astrocaryum aculeatum) powders with different carbohydrate biopolymers. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.04.047] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023]
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Romano N, Mobili P, Zuñiga-Hansen ME, Gómez-Zavaglia A. Physico-chemical and structural properties of crystalline inulin explain the stability of Lactobacillus plantarum during spray-drying and storage. Food Res Int 2018; 113:167-174. [PMID: 30195509 DOI: 10.1016/j.foodres.2018.07.007] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2018] [Revised: 07/02/2018] [Accepted: 07/04/2018] [Indexed: 01/21/2023]
Abstract
The stabilizing capacity of crystalline inulin during spray-drying and storage of Lactobacillus plantarum CIDCA 83114 was assessed. In a first step, the physical properties of the matrices were investigated, using amorphous inulin as control. Melting and glass transition temperatures, water sorption isotherms, water activity, and infrared spectra were determined. Microorganisms were spray-dried at a pilot scale in both amorphous and crystalline matrices. After that, scanning electronic and confocal microsopies provided a full landscape about the interactions between microorganisms and crystals, and also the bacterial location within the amorphous matrices. The technological properties of the dehydrated microorganisms (culturability and acidification capacity) during storage at different water activities were also evaluated. Both amorphous and crystalline inulins were adequate matrices to stabilize microorganisms. However, crystalline inulin was more stable than amorphous one, especially when the storage temperature was close to the glass transition temperature, resulting in a better matrix to protect microorganisms during pilot spray-drying and storage. Furthermore, no accumulation of insoluble inulin was observed after resuspending the dehydrated microorganisms in crystalline inulin matrices, which appears as a clear technological advantage with regard to the amorphous one. Considering the prebiotic character of inulin and the probiotic properties of L. plantarum CIDCA 83114, this work developed an integrated approach, both from a fundamental and from an applied viewpoint, supporting the incorporation of such ingredients in the formulation of food products.
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Affiliation(s)
- Nelson Romano
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Pablo Mobili
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina
| | - Maria Elvira Zuñiga-Hansen
- School of Biochemical Engineering, Pontificia Universidad Católica de Valparaíso, Avenida Brasil 2147, Valparaíso, Chile; Centro Regional de Estudios en Alimentos Saludables (CREAS), Conicyt-Regional, Gore Región de Valparaíso, R06i1004, Blanco 1623, Valparaíso, Chile
| | - Andrea Gómez-Zavaglia
- Center for Research and Development in Food Cryotechnology (CIDCA, CCT-CONICET La Plata), RA1900 La Plata, Argentina.
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SILVA DAD, PENA RDS. Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.02917] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Impact of wall material physicochemical characteristics on the stability of encapsulated phytochemicals: A review. Food Res Int 2018; 107:227-247. [DOI: 10.1016/j.foodres.2018.02.026] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/17/2017] [Revised: 01/15/2018] [Accepted: 02/11/2018] [Indexed: 12/27/2022]
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BÖGER BR, GEORGETTI SR, KUROZAWA LE. Microencapsulation of grape seed oil by spray drying. FOOD SCIENCE AND TECHNOLOGY 2018. [DOI: 10.1590/fst.04417] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Zhang L, Zeng X, Fu N, Tang X, Sun Y, Lin L. Maltodextrin: A consummate carrier for spray-drying of xylooligosaccharides. Food Res Int 2018; 106:383-393. [DOI: 10.1016/j.foodres.2018.01.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2017] [Revised: 12/21/2017] [Accepted: 01/05/2018] [Indexed: 12/15/2022]
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