Evaluation of storage stability of dried powdered coriander, parsley and celery leaves based on the moisture sorption isotherms and glass transition temperature

Dzadz, Łukasz; Nowak, Konrad W.; Zielińska, Magdalena

doi:10.1016/j.lwt.2021.111440

Cited by 16 publications

(5 citation statements)

References 27 publications

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“…Ghorab et al (2014), studied the blend of crystalline sodium chloride with different percentages of an amorphous solid (maltodextrin) finding that individually sodium chloride presented an RH 0 of .75 but when blended with 40% of maltodextrin it would lower down to .71. Regarding other dried vegetables but with low sodium content, Staniszewska et al (2021) reported critical a w values for microwave dried powdered coriander, parsley, and celery leaves were .388, .435, and .390.…”

Section: Resultsmentioning

confidence: 99%

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

Lima

Cristofoli

Filippidis

et al. 2022

J Food Process Engineering

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Waste of Salicornia ramosissima a halophyte plant used in gourmet cuisine, can be valorized after being dried and milled, becoming a vegetable salt, a healthier replacer of kitchen salt due to its lower sodium content (around 10‐fold less) but still maintaining an intense salty taste. To study the shelf life of this vegetable salt from S. ramosissima, packed in a cylindrical aluminum box, an accelerated shelf‐life testing (ASLT) was first carried out at 35, 40, 45, and 50°C by monitoring color, moisture, and water activity (aw) throughout the storage period. Moisture and aw decreased at increasing temperature, but the color was not affected. The moisture sorption isotherms (MSIs) were next produced at 15, 25, 35, and 45°C and relative humidity (RH: 6.5%–80%) using the static gravimetric method. Several mathematical models were tested to fit the MSI experimental data and finally the Oswin model was used to predict the moisture content. With this model, the isosteric heat was determined. A mass–balance model was used to predict shelf life and the equilibrium moisture content (Me) during storage based on predetermined MSI and water vapor rate transmission (WVTR) data. The predicted shelf life of the package with and without adhesive tape around the lid was 35 and 80 days (25°C, 75% RH) and 19 and 63 days (35°C, 90% RH), respectively. Practical Applications By understanding the moisture sorption phenomenon in hygroscopic powders, this study can provide valuable data to the food industry dealing with such products. Being a microbiologically safe product due to its low aw and having color stabilized through previous drying, its mode of failure during storage proved to be the loss of its free‐flowing capacity. A methodology to evaluate the shelf life of this hygroscopic product packed in a cylindrical aluminum box is described. There is a need to draw attention to the fact that, despite aluminum with a thickness of .23 mm is a very effective barrier to water vapor penetration, such package has an extremely small gap between the lid and body, which is hard to measure, yet allows water vapor to flow through the package at a rate that results in its shelf life being less than 3 months. Ways to overcome this issue are suggested.

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Section: Resultsmentioning

confidence: 99%

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

Lima

Cristofoli

Filippidis

et al. 2022

J Food Process Engineering

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“…The P value of less than 10% is considered acceptable [9]. Peleg model had been reported to be the best-fitting to a number of food materials over the other frequently used models [8,12,[30][31][32].…”

Section: Mathematical Modelling Of C Nutans Sorptionmentioning

confidence: 99%

Moisture Sorption Isotherm of C. nutans Herbal Leaves

Abdullah¹,

Yusof²,

Shah³

et al. 2023

JOAAT

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The moisture sorption isotherms of Clinacanthus nutans (C. nutans) herbal leaves were established at three different temperatures of 30°C, 40°C, and 50°C, and water activity between 0.3–0.9 using a static gravimetric method. The results showed that equilibrium moisture content of C. nutans increased with increasing water activity at a constant temperature for both desorption and adsorption isotherms. In contrast, the equilibrium moisture content decreased when the temperature increased at a constant water activity for all isotherms. The sorption isotherms exhibited Type III behaviour or J-shaped curve according to Brunauer-Emmett-Teller (BET) classification. It was found that Guggenheim-Anderson-de Boer (GAB) and Peleg models were the best-fit to the experimental moisture isotherms. The maximum net isosteric heat of sorption values were found to be 70 kJ/mol and 13 kJ/mol for desorption and adsorption respectively. The moisture sorption isotherms established are essential for optimum design of C. nutans dryer and storage conditions.

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“…It has been determined that parsley flavonoids can show anti-fatigue activity by regulating oxidative stress and intestinal microbiota (Wang et al, 2022). Thanks to its rich bioactive components, its rhizomes can be used as medicine (Staniszewska et al, 2021). Determination of genetic diversity in plants is the most important part of plant genetics and product development programs.…”

Section: Introductionmentioning

confidence: 99%

Molecular characterization of some parsley (Petroselinum crispum Mill.) genotypes

Coşkun

GÜNDÜZ

TOPRAK

et al. 2023

Mustafa Kemal Üniversitesi Tarım Bilimleri Dergisi

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Parsley (Petroselinum crispum Mill.), a vegetable whose leaves are consumed, has many benefits for human health. The first step of parsley breeding is the characterization of existing genotypes. In this study, genetic diversity of 12 different parsley genotypes was determined by ISSR (Inter Simple Sequence Repeat) marker system. In the study, 41 of the 130 bands obtained from 16 ISSR primers were found to be polymorphic. The similarity coefficients ranged from 0.86–0.99 for ISSR. The average polymorphism was 31.5% and the number of bands varied between 4 and 14. While the genotypes that are genetically closest to each other were determined as the 5th and 6th genotypes, the most distant genotypes were the 3rd and 8th genotypes. Findings from the present study showed that there were genetic variations among the parsley genotypes examined. The obtained data will enable more effective utilization of the parsley genotypes, the genetic differences of which have been determined for the future breeding programs.

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Evaluation of storage stability of dried powdered coriander, parsley and celery leaves based on the moisture sorption isotherms and glass transition temperature

Cited by 16 publications

References 27 publications

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt

Moisture Sorption Isotherm of C. nutans Herbal Leaves

Molecular characterization of some parsley (Petroselinum crispum Mill.) genotypes

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