<i>Prosopis</i> spp. powder: influence of chemical components in water adsorption properties

Sciammaro, Leonardo Pablo; Ruiz, Natalia Andrea Quintero; Ferrero, Cristina; Giacomino, S.; Picariello, Gianluca; Mamone, Gianfranco; Puppo, Marı́a Cecilia

doi:10.1111/ijfs.14629

Cited by 9 publications

(4 citation statements)

References 20 publications

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“…Regarding Prosopis , the protein value range is also variable between species. In P. africana dehulled flour, the protein is in the range of 23 and 25.8% [ 33 ], closer to the value obtained in MF; meanwhile, in P. alba and P. nigra , the protein concentration is about 8% [ 34 ].…”

Section: Resultsmentioning

confidence: 94%

“…Brizzolari et al [ 48 ] reported a total phenolic content of 15.3 mg GA eq/kg for mesquite and antioxidant activity of 115 mmol TE/kg (FRAP assay). In P. alba and P. nigra species, the total phenolic content was reported between 625–1150 mg GA eq/kg, and antioxidant activity was reported between 5.4 and 10.02 µmol TE/100 g sample (by ABTS ± ) [ 34 ]. In P. chilensis and P. cineraria , the polyphenol content ranged from 0.82–2.57 g GA equivalent/100 g and 0.21–13.59 mg GA equivalent/100 g, respectively [ 49 , 50 ].…”

Section: Resultsmentioning

confidence: 99%

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Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

González-Montemayor

Solanilla‐Duque

Flores‐Gallegos

et al. 2021

Foods

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In this study, proximal composition, mineral analysis, polyphenolic compounds identification, and antioxidant and functional activities were determined in green bean (GBF), mesquite (MF), and pea (PF) flours. Different mixtures of legume flour and wheat flour for bread elaboration were determined by a simplex-centroid design. After that, the proximal composition, color, specific volume, polyphenol content, antioxidant activities, and functional properties of the different breads were evaluated. While GBF and PF have a higher protein content (41–47%), MF has a significant fiber content (19.9%) as well as a higher polyphenol content (474.77 mg GAE/g) and antioxidant capacities. It was possible to identify Ca, K, and Mg and caffeic and enolic acids in the flours. The legume–wheat mixtures affected the fiber, protein content, and the physical properties of bread. Bread with MF contained more fiber; meanwhile, PF and GBF benefit the protein content. With MF, the specific bread volume only decreased by 7%. These legume flours have the potential to increase the nutritional value of bakery goods.

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Section: Resultsmentioning

confidence: 94%

Section: Resultsmentioning

confidence: 99%

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

González-Montemayor

Solanilla‐Duque

Flores‐Gallegos

et al. 2021

Foods

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show abstract

“…The GAB model was also the one that best fit the sorption SMITH isotherms of [42] in a study of pure orange juice in spray-dried powder form. According to [43], the GAB model is also the most appropriate theoretical isotherm equation because the physical parameters included in the equation are highly important for material analysis.…”

Section: Water Sorption Isothermmentioning

confidence: 99%

Biodegradation, Water Sorption Isotherms and Thermodynamic Properties of Extruded Packaging Composed of Cassava Starch With Tomato Peel

Cotta

Ferreira

Borges

et al. 2023

Preprint

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Scientists are developing new technologies for biodegradable active packaging made from natural polymers and antioxidant agents as a more sustainable alternative to conventional packaging made from fossil fuels. In this study, the biodegradation of the films was evaluated using techniques such as Fourier transform infrared spectroscopy (FTIR), thermogravimetry (TG), visual and morphological analysis using scanning electron microscopy (SEM). Water sorption isotherms and thermodynamic parameters were analyzed at different temperatures (5 °C, 15 °C, and 25 °C) and relative humidities until the samples reached a constant weight. The results showed changes in the morphology, color, and mass of the cassava starch films with tomato peel due to biodegradation. FTIR revealed structural changes in the films, while TG/DTG curves did not show significant differences over time. The addition of tomato peel to the polymer matrix resulted in lower water solubility. The Guggenheim-Anderson-de Boer (GAB) model provided the best fit for the water sorption isotherms. The monolayer moisture content (Xm) increased with temperature, indicating the availability of active sites for water sorption in the material. Thermodynamic analyses indicated that lower moisture content corresponded to more active sorption sites, and the sorbed water molecules exhibited greater order. In conclusion, biodegradable active packaging offers an environmentally friendly alternative as it decomposes more rapidly than conventional packaging made from fossil-derived materials. The sorption isotherms demonstrated that the adsorption in the packaging materials is controlled by entropy, emphasizing the importance of the number of available active sites for binding rather than the chemical composition of the film.

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“…The monolayer moisture content ( X m ) determined from moisture sorption isotherms has been a valuable tool for evaluating hygroscopicity behaviour and predicting the storage stability of dried food systems. The X m value is defined as the amount of water strongly absorbed to the active site on the food surface and considered as the safe moisture for powders during preservation (Stępien et al ., 2020; Sciammaro et al ., 2021). The a w is a solvent property defined as the ratio of the vapour pressure of water above the food to the vapour pressure of pure water at a constant temperature strongly dependent on the composition, water content and physical state of the compounds (Rahman et al ., 2021).…”

Section: Introductionmentioning

confidence: 99%

Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

Flores‐Ramírez¹,

Grajales‐Lagunes²,

Abud‐Archila

et al. 2022

Int J of Food Sci Tech

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Summary Diagrams relating to water activity (aw), equilibrium moisture content (Xw) and glass transition temperature (Tg) are valuable tools for predicting amorphous fruit powders' storage procedure and stability. Thus, Tg–aw–Xw diagrams were constructed to characterise the amorphous state and define the critical values of water content (Xwc) and water activity (awc) of freeze‐dried juices of strawberry, pineapple, kiwi and prickly pear prepared with maltodextrin at the dry mass fraction (WMD) of 0, 0.4 and 0.8. The Tg and sorption data were fitted with a polynomial equation and the Guggenheim–Anderson–de Boer (GAB) model respectively. A Tukey test was performed to evaluate the difference between critical values of the powders (P < 0.05). The awc and Xwc increase with WMD and depend on the chemical composition of the powders. The highest critical values were found in pineapple powders, ranging from 0.174 to 0.632 and 0.029 to 0.142 dry basis (d.b.), and the lowest ones in kiwi juice powders ranging from 0.029 to 0.550 and 0.013 to 0.129 (d.b.). For WMD of 0.8, however, regardless of juice composition, stable powders in an amorphous state were obtained up to an aw of 0.52 at 25°C.

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Prosopis spp. powder: influence of chemical components in water adsorption properties

Cited by 9 publications

References 20 publications

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Green Bean, Pea and Mesquite Whole Pod Flours Nutritional and Functional Properties and Their Effect on Sourdough Bread

Biodegradation, Water Sorption Isotherms and Thermodynamic Properties of Extruded Packaging Composed of Cassava Starch With Tomato Peel

Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

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