Effect of Water Activity on the Stability to Oxidation of Spray‐Dried Encapsulated Orange Peel Oil Using Mesquite Gum (<i>Prosopis Juliflora</i>) as Wall Material

Beristaín, C.I.; Azuara, Ebner; Vernon‐Carter, E.J.

doi:10.1111/j.1365-2621.2002.tb11385.x

Cited by 117 publications

(78 citation statements)

References 26 publications

(15 reference statements)

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“…For all of the equilibrium moisture content range the net integral entropy values were negative. Negative net integral entropy values were attributed to the existence of chemical adsorption and/or structural modifications of the absorbent The thermodynamic analysis of moisture sorption in dried foodstuffs has drawn interest because it provides a more thorough interpretation of the sorption isotherm phenomenon and helps to understood better the sorption mechanism (Beristain et al 2002). Thermodynamic parameters such as net isosteric heat, differential entropy, net integral enthalpy and entropy could be used to determine interactions of water and food substances and to provide information useful for assessing food processing operations such as drying, mixing and storage.…”

Section: Net Integral Enthalpy and Entropymentioning

confidence: 99%

“…The thermodynamic functions of water sorption in dried foodstuffs have drawn interest because it provides a more through interpretation of the sorption isotherm phenomenon and helps to understand better the sorption mechanism (Beristain et al 2002;Pérez-Alonzo et al 2006). The net isosteric heat of sorption can be used to estimate the energy requirements of drying and provides important information on the state of water in foodstuffs.…”

Section: Introductionmentioning

confidence: 99%

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Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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Sorption isotherms of cassava were determined experimentally using a static gravimetric method at 30, 45 and 60°C and within the range of 0.10-0.90 water activity. At a constant water activity, equilibrium moisture content decreased with increasing temperature. The equilibrium moisture content increased with increasing water activity at a given temperature. The experimental results were modelled using seven sorption models using non-linear regression technique. Results demonstrated that the GAB model adequately predicted equilibrium moisture content of cassava for the range of temperatures and water activities studied. The thermodynamic functions such as net isosteric heat of sorption, differential entropy of sorption, net integral enthalpy and entropy were evaluated to provide an understanding of the properties of water and energy requirements associated with the sorption behaviour. Net isosteric heat and differential entropy decreased with increasing equilibrium moisture content. The net integral enthalpy decreased while net integral entropy increased with increasing equilibrium moisture content. Net integral entropy was negative in value. All thermodynamic functions were adequately characterised by a power law model. The point of maximum stability was found between 0.053 and 0.154 kg water/kg db for cassava.

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Section: Net Integral Enthalpy and Entropymentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Thermodynamic analysis of sorption isotherms of cassava (Manihot esculenta)

et al. 2012

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“…A secagem por spray drying tem sido aplicada a vários alimentos líquidos e pastosos, devido ao rápido contato dos mesmos com altas temperaturas, minimizando danos térmicos, além da alta produção e baixo custo em comparação com a liofilização 1,5,14,15,21,27,34 .…”

Section: Introductionunclassified

Avaliação da vida de prateleira do suco de maracujá (Passiflora edullis f. flavicarpa) desidratado

Endo¹,

Borges²,

Daiuto³

et al. 2007

Ciênc. Tecnol. Aliment.

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ResumoSuco de maracujá desidratado por spray-drying, natural e adicionado de açúcar, foi embalado em embalagens laminadas e armazenado em ambientes de 30 e 40 °C e 84% de umidade relativa. Os sucos embalados tiveram sua vida útil avaliada por determinações físicas e microbiológicas. A adição de açúcar aumentou a solubilidade, a molhabilidade, o tamanho da partícula e os valores de L* luminosidade do produto, e diminuiu os parâmetros de cor a* (intensidade da cor vermelha) e b* (intensidade da cor amarela) do produto. Durante o armazenamento, os produtos se mantiveram microbiologicamente estáveis, mas fisicamente foram alterados em relação aos parâmetros de cor e tamanho da partícula, tornando-se escuros e aglomerados, notadamente aqueles adicionados de açúcar e expostos a 40 °C, não sendo recomendada esta adição. Do ponto de vista físico, o período seguro para armazenamento de suco de maracujá natural desidratado foi de 120 dias a 30 °C e 60 dias a 40 °C. Palavras-chave: secagem; armazenamento; suco de frutas. AbstractPassion fruit juice dehydrated by spray-drying, with and without commercial sugar addition, was wrapped in laminated packing. The packaged juice powder was stored and the shelf life was analyzed by physical and microbiology determinations, at room temperature of 30 and 40 °C and 84% of relative humidity. Adding sugar increased the solubility, wetability, particle size and luminosity L* value and decreased a* (red colour intensity) and b* (yellow colour intensity) colour parameters. During storage the dehydrated juice was microbiologically stable but, physically it was altered in relation to the colour and particle size of the parameters, becoming dark and agglomerated, especially for the added sugar exposed to 40 °C. Therefore this added sugar was not recommended. From the physical standpoint, the safe dehydrated natural passion fruit juice shelf life was estimated at 120 days at 30 °C, and 60 days at 40 °C.

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“…Succinylated waxy corn starch had the lowest values of surface oil. The high displayed stability may be attributed to good surface-active properties (ROMÁN-GUERRERO et al, 2009) of starch derivatives which possess hydrophobic groups that are accessible in short timescale, which enable them to adhere and spread out at the interface, thereby protecting newly formed droplets from aggregating or coalescing through steric stabilization and electrostatic stabilization mechanisms (DICKINSON, 2003). According to Risch and Reineccius (1988), this parameter is strongly associated with the emulsion droplet size, and low surface oil content is very important for providing storage stability to flavorings subject to oxidative present study, inlet air temperature of 180±1 °C and outlet air temperature of 100±5 °C resulted in high efficiency of d-limonene retention in all the wall materials evaluated.…”

Section: External Morphology Of the Microcapsulesmentioning

confidence: 99%

“…Carrillo-Navas et al (2011) reported moisture content values from 4.82 to 5.51% in microcapsules of gum Arabic-mesquite and gum-maltodextrin. Beristain, Azuara and Vernon-Carter (2002) reported 4.91% moisture content in microcapsules of orange peel with mesquite gum solutions as wall materials using spray drying.…”

Section: Retention Of Orange Peel Oil During Spray Dryingmentioning

confidence: 99%