Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods

Moisture adsorption isotherms of the borojó fruit (Borojoa patinoi. Cuatrecasas) and gum arabic powders

“…For the studied powders, the crossover between the differential and integral enthalpy curves occurred at a water activity that was nearly identical to the minimum integral entropy (Fig. 6), which is considered by some authors (Pascual-Pineda et al, 2014;Domínguez et al, 2007) as the better condition to assure the stability of a product during storage. The water activity at 35 • C was 0.155 (0.032 kg water/kg dry solids) for the BP, 0.185 (0.06 kg water/kg dry solids) for GA, 0.282 (0.039 kg water/kg dry solids) for the MP and 0.272 (0.047 kg water/kg dry solids) for the SP.…”

“…However, for the BP, BPP and LP powders, the water adsorption may be considered as mainly enthalpy-driven. This designation is because of the affinity of water molecules for the various chemical components (polar or ionic) which form the material (Pascual-Pineda et al, 2014).…”

“…Changes in some thermodynamic properties with respect to water content and temperature can provide a good description of the water sorption mechanisms and can be used to estimate transitional points between them (Cano-Higuita et al, 2015). Furthermore, the physical and chemical interactions between water and food can be explained from the linear relationship between the entropy and enthalpy change (Pascual-Pineda et al, 2014).…”

Kinetic and thermodynamic stability of paprika nanoemulsions

“…Pascual‐Pineda et al . () reported better stability of carotenoids when the process was controlled by entropy and that this kind of mechanism was related to the nanoporous structure, especially with micropores (pore diameter <2 nm). Flores‐Andrade et al .…”

“…In food area, the enthalpyentropy compensation has been studied in the thermal death of micro-organisms, protein denaturation and ascorbic acid degradation (Labuza, 1980); in the depolymerisation of food polysaccharides (Lai et al, 2000), in water loss of potato slices during deep-fat frying (Z uñiga et al, 2008); during thermal degradation of chlorophyll in mint and coriander puree (Rudra et al, 2008) and in water sorption isotherms of some food systems (Azuara & Beristain, 2006). However, few studies have explained the relevance of enthalpy-entropy compensation, and only some studies have reported the importance of this phenomenon in foods at the nanometric scale (Pascual-Pineda et al, 2014).…”