Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders

Granados, Alex Eduardo Alvino; Kawai, Kiyoshi

doi:10.1016/j.lwt.2021.111798

Cited by 8 publications

(10 citation statements)

References 44 publications

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“…The embedded table in Figure 2 shows the parameters of the GAB model fitted to the experimental data (R 2 > 0.996). The constants C and K related to the sorption enthalpy are in the range of those previously obtained for freeze-dried carbohydrate blend powders [ 60 ].…”

Section: Resultsmentioning

confidence: 69%

Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product

Marsiglia-Fuentes,

Chiralt,

García-Zapateiro

2023

Foods

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This study investigated the potential uses of discarded mango peel and seed parts by analyzing their water sorption behavior, hydration kinetics, and stability when converted into extract powders at pH 3 and 10. The results revealed that peel extracts had a higher water adsorption capacity compared with seed extracts due to differences in their composition. Peel extracts were primarily composed of carbohydrates (approximately 75%) with a low protein content, while seed extracts contained fewer carbohydrates (less than 30%) but higher levels of proteins (more than 30%) and lipids. The critical water content for maintaining the glassy state of peel extract powders during storage was found to be 0.025 and 0.032 g of water/g for extracts obtained at pH 3 and 10, respectively. In contrast, the Tg values of seed extracts remained relatively unchanged across different water content levels, suggesting that proteins and lipids inhibited the water’s plasticizing effect in the solid matrix. These findings indicate that both mango waste fractions exhibit distinct hygroscopic behaviors, necessitating different approaches to processing and utilization. These extracts hold potential applications for various food products such as beverages, gels, sauces, or emulsions, contributing to the reduction in waste and the creation of value-added products from mango residues.

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Section: Resultsmentioning

confidence: 69%

Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product

Marsiglia-Fuentes,

Chiralt,

García-Zapateiro

2023

Foods

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“…Swelling is an important parameter for polysaccharide films because it indicates a correlation between the amount of adsorbed moisture from the environment and the rate of this phenomenon on the surface of the investigated polymer matrix, which could be characterized by a more homogeneous structure and the presence of layered crystal structures formed as a result of the interaction of pumpkin purée and highly methylated apple pectin. However, in this type of crystalline network building, the matrix structures are not able to retain too much moisture [ 34 , 35 ], hence the composite pectin films were characterized by moisture adsorption curves in the range of lower water content compared to gelatin films [ 36 ]. At the same time, in the case of hydrophilic films, the permeability to gases increases with the increase in the degree of hydration, which is caused by the plasticization of the polymer network, which facilitates diffusivity and water penetration, and may limit the practical use of this type of polymer [ 11 ].…”

Section: Resultsmentioning

confidence: 99%

Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin

et al. 2023

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Highly methylated apple pectin (HMAP) and pork gelatin (PGEL) have been proposed as gelling agents for pumpkin purée-based films. Therefore, this research aimed to develop and evaluate the physiochemical properties of composite vegetable films. Granulometric analysis of film-forming solutions showed a bimodal particle size distribution, with two peaks near 25 µm and close to 100 µm in the volume distribution. The diameter D4.3, which is very sensitive to the presence of large particles, was only about 80 µm. Taking into account the possibility of creating a polymer matrix from pumpkin purée, its chemical characteristic was determined. The content of water-soluble pectin was about 0.2 g/100 g fresh mass, starch at the level of 5.5 g/100 g fresh mass, and protein at the level of about 1.4 g/100 g fresh mass. Glucose, fructose, and sucrose, the content of which ranged from about 1 to 1.4 g/100 g fresh mass, were responsible for the plasticizing effect of the purée. All of the tested composite films, based on selected hydrocolloids with the addition of pumpkin purée, were characterized by good mechanical strength, and the obtained parameters ranged from about 7 to over 10 MPa. Differential scanning calorimetry (DSC) analysis determined that the gelatin melting point ranged from over 57 to about 67 °C, depending on the hydrocolloid concentration. The modulated differential scanning calorimetry (MDSC) analysis results exhibited remarkably low glass transition temperature (Tg) values, ranging from −34.6 to −46.5 °C. These materials are not in a glassy state at room temperature (~25 °C). It was shown that the character of the pure components affected the phenomenon of water diffusion in the tested films, depending on the humidity of the surrounding environment. Gelatin-based films were more sensitive to water vapor than pectin ones, resulting in higher water uptake over time. The nature of the changes in water content as a function of its activity indicates that composite gelatin films, with the addition of pumpkin purée, are characterized by a greater ability to adsorb moisture from the surrounding environment compared to pectin films. In addition, it was observed that the nature of the changes in water vapor adsorption in the case of protein films is different in the first hours of adsorption than in the case of pectin films, and changes significantly after 10 h of the film staying in an environment with relative humidity RH = 75.3%. The obtained results showed that pumpkin purée is a valuable plant material, which can form continuous films with the addition of gelling agents; however, practical application as edible sheets or wraps for food products needs to be preceded with additional research on its stability and interactions between films and food ingredients.

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“…During this process, no sign of the loss of cell wall strength and cell breakdown was observed. (Alvino Granados and Kawai, 2021;Duan et al, 2008;Fernandes et al, 2008;Xu et al, 2014a;Zhang et al, 2020a). There have been many studies which have reported the ultrasound osmotic dehydration OD process.…”

Section: Xin Et Al 2014amentioning

confidence: 99%

“…For glassy state foods, the molecular free volume is relatively small, the molecular flow resistance is high, the diffusion rate is low, and the molecular flow rate is significantly reduced (Alvino Granados and Kawai, 2021;Mahato et al, 2019). Therefore, with the lower migration speed of water molecules in the glassy state, it would be difficult for the melted water molecules to gather on the large ice crystals due to temperature fluctuations.…”

Section: Control Of Storage Temperaturementioning

confidence: 99%

Drip Loss Control Technology of Frozen Fruits and Vegetables During Thawing: a Review

Wu¹,

Zhang²,

Bhandari³

et al. 2021

Int. Agrophys.

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A b s t r a c t. Frozen fruit and vegetables are types of natural foods without any additives, they are becoming more and more popular because of the seasonal supply of fresh fruit and vegetables, rich nutrition content, convenient consumption, sanitary condition, and favourable preservation performance which only requires simple technology. They are also a type of processed primary agricultural product with a good market share. However, the quality maintenance of frozen fruit and vegetables is a major problem with their preservation. Moreover, a significant number of researchers have been exploring many advanced technologies to maintain their qualities during the preservation process. In this article, the research status of drip loss control technology during the thawing of frozen fruit and vegetables is summarized in three respects: surface predehydration pretreatment, optimal freezing processes and thawing modes, and also its development trend is briefly explored.K e y w o r d s: fruit and vegetables, drip loss, dehydration, freezing, thawing

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Effect of cellulose powder content on the water sorption, glass transition, mechanical relaxation, and caking of freeze-dried carbohydrate blend and food powders

Cited by 8 publications

References 44 publications

Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product

Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product

Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin

Drip Loss Control Technology of Frozen Fruits and Vegetables During Thawing: a Review

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