Characterization, mathematical modeling of moisture sorption isotherms and bioactive compounds of Andean root flours

Andean roots can be used as an alternative to gluten-free food. The objective of this study was to enhance the technological and nutritional properties of Andean root flours to promote their industrial applicability. The water content and activity of the flour were lower than those required to prevent mold growth. The bulk density of the flour was comparable to that of wheat flour. The flour of Ipomoea batatas (L.) Lam. exhibited the lowest water absorption capacity of the tested samples. However, both this flour and Tropaeolum tuberosum Ruiz & Pavón showed a higher fat absorption capacity. The samples exhibited type-II isotherms, indicating that the flours were highly hygroscopic. The Guggenheim, Anderson, and de Boer GAB model showed a higher coefficient of determination in mathematical modeling. The chroma of T. tuberosum Ruiz & Pavón flour was higher than the other samples, which was related to total carotenoids and lycopene. Furthermore, I. batatas (L.) Lam. exhibited the highest phenol value.

Experimental and simulated distribution and interaction of water in cellulose esters with alkyl chain substitutions

This study investigated the effect of the average length of substituted side chains in different cellulose esters on water sorption and the water association mechanism. For this purpose, a set of esters with a similar total degree of substitution was selected: cellulose acetate, cellulose acetate propionate, and cellulose acetate butyrate. Dynamic vapor sorption was used to determine the effect of the side chain length on sorption, desorption, and the occurrence of water clustering. Since water association in the structure was of interest, molecular dynamics simulations were performed on cellulose acetate and cellulose acetate propionate. This study showed that cellulose acetate appears to be water-sensitive and experiences hysteresis upon water sorption, which was attributed to structural changes. The simulations also showed that water is screened out by the side chains and forms intermolecular hydrogen bonds, primarily to the carbonyl oxygen rather than the residual hydroxyl groups.

Moisture sorption isotherms characteristics for shelf-life prediction of peanuts (Arachis Hypogaea L.)

BACKGROUND

The spring grown peanut varieties J87 and TG37A are prone to quality deterioration as a result of high temperature and relative humidity during harvesting. Thus, the sorption isotherms of peanut varieties were evaluated at 25, 35 and 45 °C and the water activity (a_w ) range of 0.110-0.975 aiming to predict the suitable storage conditions, packaging material and shelf-life.

RESULTS

The equilibrium moisture content (EMC) increased with increased a_w and isotherms of type II were observed. The monolayer moisture content varied between 3.135% and 4.235% for J87 and between 3.906% and 5.640% for TG37A variety. The experimental data were fitted to seven mathematical models. The variations in correlation coefficients were in the range 0.879-0.992 and in root mean square were in the range 0.055-1.988. On the basis of statistical parameters, Guggenheim Anderson de Boer and Double Log Polynomial were considered to be best fitted models. At a_w of 0.6, critical moisture content (CMC) was 7.59%, 7.060% and 5.89% for J87 and 9.06%, 8.904% and 7.80% for TG37A at 25, 35 and 45 °C, respectively. The shelf-life prediction model provided that the aluminum packages had the maximum predicted shelf-life of around 1779 days for TG37A and 1077 days for J87 variety at 25 °C with an initial moisture content of 5.91% and 4.81%, respectively.

CONCLUSION

The EMC and CMC evaluated from sorption study provided the basis for determination of package properties and shelf life. Aluminum packages had the minimum water vapor transmission rate and permeability. Hence, peanuts packaged in these bags and stored at 25 °C and 75% relative humidity had the potential to attain the maximum storage life. © 2023 Society of Chemical Industry.

Application of Dynamic Temperature-Humidity Chamber for Measuring Moisture Sorption Isotherms of Biomaterials as Compared to the Conventional Isopiestic Method

Measurement of water activity and moisture sorption isotherms of foods and biomaterials are important to determine the state of water. In this work, a dynamic temperature-humidity (DTH) controlled chamber was used to measure water sorption isotherm and compared with the conventional isopiestic method. Temperature and relative humidity of DTH chamber can be controlled in the range of -15 to 100°C and 0 to 98%, respectively; thus, measurement of water activity at any point can be measured within the above ranges. The DTH chamber method showed high reproducibility as compared with the conventional isopiestic method when measured isotherms of cellulose, lignin, and hemicellulase were compared at 30°C. Finally, isotherm data of cellulose, lignin, and hemicellulase were generated in the temperature range of 10-90°C using DTH chamber, and these were modelled by BET and GAB equations. The model parameters were correlated with the temperature.

Water sorption and diffusion in cellulose acetate: The effect of plasticisers

The conservation of cellulose acetate plastics in museum collections presents a significant challenge, due to the material's instability. Several studies have led to an understanding of the role of relative humidity (RH) and temperature in the decay process. It is well established that a major decay mechanism in cellulose acetate museum objects is the loss of plasticiser, and that the main decay mechanism of the polymer chain involves hydrolysis reactions. This leads to the loss of sidechain groups and the breakdown of the main polymer backbone. However, interactions between these decay mechanisms, specifically the way in which the loss of plasticiser can modify the interaction between cellulose acetate and water, has not yet been investigated. This research addresses the role of RH, studying the sorption and diffusion of water in cellulose acetate and how this interaction can be affected by plasticiser concentration using Dynamic Vapour Sorption (DVS).