The influence of water activity and molecular mobility on pectinmethylesterase activity in salt and glucose–maltodextrin model systems

Neri, Lilia; Mattia, Carla Di; Sacchetti, Giampiero; Pittia, Paola; Mastrocola, Dino

doi:10.1016/j.fbp.2017.10.003

Cited by 2 publications

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“…4 In the food products containing saccharides, water activity can be reduced by adding electrolyte solutions. 5 Therefore, to develop, optimize, and improve the efficiency of the chemical processes including saccharides, water activity data are required. To overcome and reduce the growth of microorganisms, the water activity (a w ) in aqueous solutions of saccharides is controlled with adding electrolytes such as organic and inorganic salts and ionic liquids.…”

Section: Introductionmentioning

confidence: 99%

“…The water activity is as important and useful thermodynamic property, which is used to predict shelf life of food products, microbial activity, and growth of microorganisms . In the food products containing saccharides, water activity can be reduced by adding electrolyte solutions . Therefore, to develop, optimize, and improve the efficiency of the chemical processes including saccharides, water activity data are required.…”

Section: Introductionmentioning

confidence: 99%

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Water Activity in Aqueous Solution of Sucrose in the Presence of Some Deep Eutectic Solvents

2021

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In this work, the effect of some deep eutectic solvents (DESs) based on choline chloride on water activity (a w ) in aqueous solutions of sucrose was investigated. Activity of water (a w ) and vapor pressure data are obtained precisely using an improved isopiestic technique and correlated with Wilson, e-NRTL, UNIQUAC, and simple polynomial empirical models. The e-NRTL model was successfully employed to calculate the activity coefficient and Gibbs free energies of transfer of sucrose from water to aqueous DES solutions. The results show that the strong interactions between sucrose and the DES are favorable. Also, the Hansen solubility parameters were calculated to predict an appropriate solvent system. The Gibbs free energy results indicate that the salting-in effect is greater in the presence of glycerol-based DES.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%