Effect of maltodextrins in the water-content–water activity–glass transition relationships of noni (Morinda citrifolia L.) pulp powder

Determination of critical storage conditions of coffee oil microcapsules by coupling water sorption isotherms and glass transition temperature

“…There is no report in the literature about k values obtained for oil microcapsules produced by spray-drying. However, the values obtained in the present work are similar to those obtained for freeze-dried camu-camu (Silva et al, 2006) and spray-dried tomato (Goula et al, 2008), ac¸ai (Tonon et al, 2009) and noni (Fabra et al, 2011). The higher the k value, the higher the degree of curvature, which can be related to the higher powder hygroscopicity, as observed in the present work.…”

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

“…A simple and practical strategy to improve drying of such products has been to add high molar mass additives, such as starches, maltodextrins and gum arabic in order to increase the glass transition temperature (T g ) of the powdered mixture (Fabra et al, 2011) and/or move the minimum integral entropy to higher water activity to improve storage stability (Pérez-Alonso et al, 2006).…”

Baked snack from green apples formulated with the addition of isomalt

“…A value of 11 C was obtained for the control whereas the snacks' T g were 75, 102 and 68 C for Iso A, B and C. Although these results are in accordance with moisture content because the control presented the highest value (7.75 g water /100 g ds ), the influence of maltodextrin content was also noteworthy since snack Iso B was prepared with the highest amount of maltodextrin. Several authors informed that the addition of increasing amounts of maltodextrin of high molecular weight increased the glass transition temperature (Bonazzi & Dumoulin, 2011;Fabra, M arquez, Castro, & Chiralt, 2011). The use of isomalt in combination with maltodextrin turned the product more stable at room temperature, shifting the snack T g to higher values and widening the range of relative humidity in which snacks maintained their texture in comparison with snacks formulated with fructose and maltodextrin .…”