Moisture Sorption Behavior of Cupuassu Powder

Pombo, Joseane Cristina Pinheiro; Carmo, Juliana Rodrigues do; Araújo, Adriano Lucena de; Medeiros, Heloisa Helena Berredo Reis de; Pena, Rosinelson da Silva

doi:10.2174/1874256401911010066

Cited by 4 publications

(4 citation statements)

References 34 publications

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“…The trend was followed with the earlier findings of Kumar and Mishra (2004) Donkey milk powder is highly susceptible to the relative humidity more than 70%, which may lead to increase of moisture accumulation as well as growth of microorganisms. So, to avoid spoilage of sample at this humidity, usage of low permeable packaging is preferred as reported by Pombo et al (2019).…”

Section: Moisture Sorption Isothermsmentioning

confidence: 99%

Moisture sorption isotherms and estimation of isosteric heat of sorption of donkey milk powder

Nayak¹,

Ramachandra

Nidoni

et al. 2022

Food Processing Preservation

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The moisture sorption isotherms of donkey milk powder were studied at 20, 25 and 30°C for 0.22 to 0.93 a w through gravimetric method. GAB, Peleg, Smith and Oswin mathematical models were fitted to experimental data. Equilibrium moisture content of the sample increased from 0.0499 to 0.3255, 0.0447 to 0.2904, 0.0426 to 0.2618 kg.kg −1 solid at 20, 25 and 30°C with increasing a w from 0.22 to 0.93. Isotherm curves showed type II behavior. Monolayer moisture content decreased from 0.0373 to 0.0301 g.100 g −1 solids at 20 to 30°C. The net isosteric heat of sorption decreased from 98.55 to 0.74 kJ.mol −1 with increased moisture content from 2 to 20% (d.b.). The adsorption isotherm curves suggest that the sample requires more attention when handled in RH higher than 24, 33 and 42% at 20, 25 and 30°C.Novelty impact statement: Donkey milk powder was stable below 42% RH at 30°C.The best-fitting Oswin model equation provides a solid foundation for future research on drying and storage of donkey milk powder. Isosteric heat of sorption of donkey milk powder decreases with increase in moisture content.

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Section: Moisture Sorption Isothermsmentioning

confidence: 99%

Moisture sorption isotherms and estimation of isosteric heat of sorption of donkey milk powder

Nayak¹,

Ramachandra

Nidoni

et al. 2022

Food Processing Preservation

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“…As a result of the pressing process, the content of most nutrients (fat, fiber, and carbs) was significantly reduced (P < 0.05). Unlike moisture content, the value of the water component in the defatted canary kernel (powder) is increased since the powder form has a higher hygroscopicity than entire kernels [25][26][27]. This allows the defatted canary sample to absorb moisture from the environment more readily.…”

Section: Proximate Analysismentioning

confidence: 99%

“…This allows the defatted canary sample to absorb moisture from the environment more readily. Therefore, extra caution is needed while storing ground samples to avoid moisture reabsorption, leading to microbial contamination (bacteria, molds, and yeasts) [26,28].…”

Section: Proximate Analysismentioning

confidence: 99%

Optimization of active antioxidative defatted Canarium indicum L. (Canary) protein hydrolysate production

Apsari¹,

Nugrahani²,

Sukrasno³

et al. 2022

J App Biol Biotech

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Defatted Canary (Canarium indicum L.) as an oilcake was used as a nutraceutical due to its high protein content (36.039%). One of its applications is the preparation of protein hydrolysate using enzymes, namely, papain, flavourzyme, and pepsin. The production was performed using the Box-Behnken response surface methodology, which involves three factors and three levels, namely, concentration [E/S], hydrolysis time, and hydrolysis temperature which are all factors to be considered. The antioxidant test on the sample was used as a parameter for determining the optimal conditions. In addition, other properties, namely, protein content, degree of hydrolysis, and SDS-PAGE electropherogram profile, were also analyzed to determine the character of the product. The results showed that the optimum process for producing antioxidative protein hydrolysate with papain (A13), flavourzyme (B1), and pepsin (C14) was performed at 60°C, 50°C, and 42°C, with an enzyme concentration of 0.55%, 0.55%, and 0.1% (w/v) for 3, 1, and 3 h, respectively. Furthermore, the antioxidant activity (IC 50 ) values of each hydrolysate were 2.622 ± 0.072 (A13), 0.426 ± 0.008 (B1), and 0.195 ± 0.001 mg/mL (C14). This implies that the protein hydrolysate produced by pepsin has the highest antioxidant activity.

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“…Considering the current trends for nutritious and fastprepared foods, instant powdered products obtained from the juices and pulp of fruit are emerging as an interesting alternative and great economic potential for replacing artificial juices. This type of product can also be used in the development of new functional ingredients for food enrichment (Pombo et al 2019). Additionally, for presenting low moisture and water activity, the dried products are more shelf stable, besides being easier to use, more economical to package and store (Sagar and Suresh Kumar 2010).…”

Section: Introductionmentioning

confidence: 99%

Optimization of the spray drying process for developing cupuassu powder

2020

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A central composite design was used to optimize the spray drying process for developing cupuassu (Theobroma grandiflorum) powder. The influence of inlet air temperature (T inlet ) (120-180 °C), feeding rate (F feed ) (3-12 mL/min) and maltodextrin concentration (C malto ) (10-40%) on the properties of moisture, water activity (a w ), hygroscopicity, water solubility index (WSI), ascorbic acid (AA) and total phenolic compounds (TPC) were analyzed using response surface methodology and desirability function. In addition, powder morphology was assessed using scanning electron microscopy. The T inlet and F feed parameters significantly influenced the moisture and a w , while the other responses (hygroscopicity, WSI, AA and TPC) were influenced by the T inlet and C malto parameters. The highest C malto and intermediate T inlet and F feed levels showed the best morphological characteristics (particles integrity, spheres shapes and smooth surfaces). The desirability function defined the optimal process conditions as T inlet = 150 °C, F feed = 7.5 mL/min and C malto = 40%.

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Moisture Sorption Behavior of Cupuassu Powder

Cited by 4 publications

References 34 publications

Moisture sorption isotherms and estimation of isosteric heat of sorption of donkey milk powder

Moisture sorption isotherms and estimation of isosteric heat of sorption of donkey milk powder

Optimization of active antioxidative defatted Canarium indicum L. (Canary) protein hydrolysate production

Optimization of the spray drying process for developing cupuassu powder

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