Selected Applications of Water Activity Management in the Food Industry

Escobedo‐Avellaneda, Zamantha; Rodríguez‐Martínez, Verónica; Serment‐Moreno, Vinicio; Velázquez, Gonzalo; Welti‐Chanes, Jorge; Torres, J. Antonio

doi:10.1002/9781118765982.ch19

Cited by 5 publications

(5 citation statements)

References 99 publications

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“…Water activity and moisture content are key parameters in defining food stability. Our results showed low water-activity and moisture values were able to ensure good microbial stability of flours during storage, as reported by other authors [38,39].…”

Section: Flour's Color Ph and Water Activitysupporting

confidence: 88%

Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects

Di Renzo,

Cascone,

Crescente

et al. 2023

Foods

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Ancient grains have gained considerable attention in recent years, as some research suggests they may be healthier than modern wheat. The present study aims to evaluate the chemical, rheological, and microbiological features of three Southern Italian cultivated ancient wheat varieties: Risciola, Carosella, and Saragolla. ATR-FTIR analyses were performed on the finely ground grain samples of the three varieties. The selected grains were ground with a stone mill, and different sifting degrees (whole—100%, type 1—80%, and type 0—72%) were evaluated. The flours showed a good nutritional profile, a higher amylose/amylopectin ratio, and a lower glycemic index than the literature. The gluten index of the samples was in the range 2.6–28.9%, and the flours can be classified as weak, having a value <30%. The farinographic test showed a short development time, low dough stability, a high softening degree, and water absorption, which increased with the degree of sifting. Microbiological analyses performed on flours from ancient grains at different degrees of sifting show their safety, according to their microbiological parameters, which fall within the legal microbiological requirements established by the European Commission Regulation (EC).

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Section: Flour's Color Ph and Water Activitysupporting

confidence: 88%

Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects

Di Renzo,

Cascone,

Crescente

et al. 2023

Foods

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“…Hence, the assumption of precise removal of powder from the SD dryer is considered. Generally, MC plays a principal control point in the determination of food quality and preservation; however, foodstuffs with the same level of MC can differ considerably in safety and spoilage susceptibility [ 76 ]. Thus, MC should be parallel measured with a w to provide a complete moisture analysis [ 77 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study

Valková

Ďúranová

Falcimaigne-Cordin

et al. 2022

Foods

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The study compares the impact of freeze- and spray-drying (FD, SD) microencapsulation methods on the content of β-glucan, total polyphenols (TP), total flavonoids (TF), phenolic acids (PA), and antioxidant activity (AA) in commercially β-glucan powder (Pleurotus ostreatus) using maltodextrin as a carrier. Morphology (scanning electron microscopy- SEM), yield, moisture content (MC), and water activity (aw) were also evaluated in the samples. Our examinations revealed significant structural differences between powders microencapsulated by the drying methods. As compared to non-encapsulated powder, the SD powder with yield of 44.38 ± 0.55% exhibited more reduced (p < 0.05) values for aw (0.456 ± 0.001) and MC (8.90 ± 0.44%) than the FD one (yield: 27.97 ± 0.33%; aw: 0.506 ± 0.002; MC: 11.30 ± 0.28%). In addition, the highest values for β-glucan content (72.39 ± 0.38%), TPC (3.40 ± 0.17 mg GAE/g), and TFC (3.07 ± 0.29 mg QE/g) have been detected in the SD powder. Our results allow for the conclusion that the SD microencapsulation method using maltodextrin seems to be more powerful in terms of the β-glucan powder yield and its contents of β-glucan, TP, and TF as compared to the FD technique.

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“…The

{Δ H}_{s}

, henceforth called sorption heat for simplicity, is the difference of enthalpy between the vaporization/condensation heat of adsorbed water

Q_{s}

[kJ mol −1 ] and the vaporization/condensation heat of pure water

Δ H_{v}

[kJ mol −1 ]. The values of

{Δ H}_{s}

were estimated from moisture adsorption isotherms (experimental and predicted from Equation (1)) through the Clausius–Clapeyron equation (Escobedo‐Avellaneda et al, 2020):

Δ H_{s} = Q_{s} - Δ H_{v} = R {((), T goodbreak+ T_{R})}^{2} {(|, \frac{\partial \ln a_{w}}{\partial T})}_{M} .

…”

Section: Methodsmentioning

confidence: 99%

“…The sorption of water vapor by foods has received much attention due to its importance in the evaluation of quality changes during storage and for modeling industrial drying processes (Escobedo‐Avellaneda et al, 2020; Labuza & Altunakar, 2020). Moisture sorption isotherms of materials can be obtained experimentally by measuring the equilibrium moisture contents at several water activities (

a_{normalw}

) and temperatures (

T

).…”

Section: Introductionmentioning

confidence: 99%

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Meza

Peralta

2023

J Food Process Engineering

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This work was focused on the study of the adsorption phenomena in reduced‐sugar confectionery coatings elaborated with a high‐intensity sweetener (stevia) as a sucrose substitute. Formulations with different sucrose/stevia contents were elaborated and dried by casting method (60°C for 24 h). Films with dispersed/continuous phase ratios () ranging from 5 (60% sugar) to 2 (0% sugar) were obtained and stored at different temperatures () (5, 25, and 40°C) and water activities (0.206–0.963). Equilibrium moisture contents () were determined by a gravimetric method (drying at 70°C for 6 h and 0.01 atm). The experimental data and phenomena (net isosteric heat and entropy of adsorption) were successfully described through the theoretically‐based generalized D'Arcy and Watt model. An antithetical temperature effect on was observed between 25 and 40°C. Two crossover points were found and affected by and . Novel and industrially‐useful information on reduced‐sugar confectionery coatings was obtained.Practical ApplicationThe sorption of water vapor by foods has received much attention because it is important for evaluating quality changes during storage and for modeling industrial processes. The development of new reduced‐sugar and free‐sugar products is increasing, due to consumers awareness of their well‐being and health. This work presents original research on the mathematical description of the sorption process of reduced‐sugar confectionery coatings elaborated with stevia (a high‐intensity natural sweetener). Four levels of sucrose replacement by stevia and a wide range of storage temperatures (5–40°C) and water activities (0.206–0.963) were analyzed. The information obtained in this work could be useful for researchers and technicians to estimate and control the moisture adsorption performance of sweetened coatings elaborated with traditional (sucrose) and alternative (natural sweeteners) ingredients in practical situations, such as storage and processing.

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Selected Applications of Water Activity Management in the Food Industry

Cited by 5 publications

References 99 publications

Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects

Ancient Grain Flours with Different Degrees of Sifting: Advances in Knowledge of Nutritional, Technological, and Microbiological Aspects

Impact of Freeze- and Spray-Drying Microencapsulation Techniques on β-Glucan Powder Biological Activity: A Comparative Study

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

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