To refer to or to cite this work, please use the citation to the published version:Yogendrarajah P., Samapundo S., De Vlieghere F., De Saeger S., De Meulenaer B. (2015). Moisture sorption isotherms and thermodynamic properties of whole black peppercorns (Piper nigrum L. temperature at a particular water activity (a w ). Hysteresis existed over the entire a w range at 30 and 37°C. At 22°C, an intersection of the curves was found at a w closer to 0.75. The goodness of fit of the models was evaluated using several statistical indices and residual plots. The Guggenheim-Anderson-de Boer (GAB) and Peleg models were determined to best describe the experimental sorption data. The monolayer moisture content (M 0 ) were 4.78, 3.56 and 3.49% at 22, 30and 37°C for adsorption. The maximum isosteric heat of sorption was 28.1 and 73.3 kJ/mol for adsorption and desorption, respectively. The net isosteric heat of sorption and sorption entropy increased with increase in EMC; both curves dropped off exponentially after M 0 . The Gibbs free energy change for adsorption (-G) ranged from 100.6-9370.6 J/mol depending on the temperature and EMC (1-40%). The study has provided useful information for industrial drying, processing and storage of whole black peppercorns.

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The formation of the possibly carcinogenic process contaminant furan was studied in starch-based emulsions during heat treatments as applied for sterilization. Fresh and oxidized soybean, sunflower, high-oleic sunflower, olive, linseed, and rapeseed oils were compared. Results indicated that both the oil type, in particular, the fatty acid composition, and the oxidation degree of the oil determined the susceptibility of the oils to generate furan upon heating. Thus, oils containing the nutritionally relevant omega-3 unsaturated alpha-linolenic acid proved to be able to generate significant amounts of furan if the oils were oxidized. No clear relationship between p-anisidine values of various oils and the amount of generated furan could be observed. However, in the case of soybean oil, significantly more furan was produced upon an increase in oxidation degree. Surprisingly, furan formation in food-relevant systems containing fresh lipids proved to be a minor route (up to 1.5 ppb furan) compared to a previously studied vitamin C containing model system (up to 13 ppb furan).

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