Influence of Roasting on the Water Sorption Isotherms of Argentinean Algarroba (<i>Prosopis alba</i>Griseb) Pods

Prokopiuk, Dante; Martínez‐Navarrete, Nuria; Andrés, Ana; Chiralt, Amparo; Cruz, Gastón

doi:10.1080/10942910902742055

Cited by 6 publications

(11 citation statements)

References 14 publications

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“…The interactions between the carbohydrates and proteins or the increase of protein hydrophobicity may occur during temperature treatment. It follows the limited number of sorption sites capable to adsorb molecules as found for Argentinean Algarobba pods (Prokopiuk, Martinez-Navarrete, Andres, Chiralt, & Cruz, 2010), Yerba mate leaves (Cervenka, Hlouskova, & Zabcikova, 2015) and coffee (Rocculi et al, 2011). However, higher EMC values above ~ 0.70 a w at °C were observed for roasted carob powder in agreement with the study of Roculli et al (2011).…”

Section: Moisture Adsorption Isothermssupporting

confidence: 87%

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

et al. 2019

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We are sending you a manuscript entitled "Thermodynamic properties and glass transition temperature of unroasted and roasted carob (Ceratonia silique L.) powder". Carob powder is a valuable product with high content of dietary fibre and polyphenolic substances. Carob powder/flour is usually sold as such (after milling dried pods) or roasted in order to promote cocoa-like aroma and develop product with higher antioxidants content, as was mentioned in Introduction. We prepared manuscript with scientific data which were partly presented in The 10 th International Conference on Water in Food. We have focused on the thermodynamic analysis of carob powder (unroasted and roasted) as a part of our research. To the best of our knowledge, there is no data available on that topic in scientific journal.We hope that you will find this manuscript worth to the broader audience and suitable for publication in Food Chemistry VSI: Water in Food) as an original research article. The manuscript contains 4641 words, 2 tables, 4 figures and 37 references. In addition, supplementary materials were also prepared.

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Section: Moisture Adsorption Isothermssupporting

confidence: 87%

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

et al. 2019

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“…Figure 3 presents the negative change in the ΔG with the water content, indicating the typical behavior of an exergonic reaction, which does not require the addition of energy from the environment surrounding the product for the reaction to occur, that is, the reaction is spontaneous (OLIVEIRA et al, 2016). Similar results have been reported by OLIVEIRA et al (2016) for roasted coffee grain and other agricultural products, such as algarroba pods (PROKOPIUK et al 2010), whole black peppercorns (YOGENDRARAJAH et al 2015), passion fruit seeds (FERREIRA DE SOUZA et al 2014), and pineapple pulp powder (VIGANÓ et al 2012). Since ΔG was close to 0 as the moisture content increased, it is possible to conclude that there will be fewer sites available for sorption at higher water content levels (CANO-HIGUITA et al, 2015).…”

Section: Thesupporting

confidence: 74%

“…The net isosteric heat of sorption represents the total energy available to do work (MARTÍNEZ-LAS HERAS et al, 2014) and provides important information on the energy requirement for different processes and the state of water molecules in food (TADAPANENI et al, 2017). Gibbs free energy represents the spontaneity of water gain and loss processes between a product and the environment (TEIXEIRA et al, 2018), and sorption entropy (differential entropy) indicates the number of available sorption sites at a specific energy level and can be related to the attraction-repulsive forces in a system (YOGENDRARAJAH et al, 2015); it also indicates the degree of order of the water molecules in a product (PROKOPIUK et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

MODELING DYNAMIC ADSORPTION ISOTHERMS AND THERMODYNAMIC PROPERTIES OF SPECIALTY GROUND ROASTED-COFFEE (Coffee Arabica L.)

Collazos-Escobar

Gutiérrez

Herrera

2019

C.Sci.

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Specialty coffee is highly differentiated product because of its sensorial attributes: aroma, body and brand reputation. In specialized markets, these products are highly valued, and sometimes up to six times their commercial value is paid. Thus, it is essential to preserve their freshness. Sorption isotherms are necessary for determining and studying water sorption changes in specialty coffee during storage. This study aimed to determine the adsorption isotherms of specialty ground roasted-coffee at temperatures of 25 °C, 30 °C and 40 °C and water activities between 0.1 and 0.8 using the dynamic dewpoint method (DDI). The experiment sorption data were modeled using 12 different equations with non-linear regression to represent the dependence of the equilibrium moisture content with both water activity and temperature. In addition, the thermodynamic properties were determined with the experiment adsorption data. The results showed that type III isotherms were obtained according to the Brunauer classification, and the Weibull equation satisfactorily modeled the effect of the temperature on the hygroscopic equilibrium in the specialty ground roasted-coffee. The results of thermodynamic analysis showed that the net isosteric heat of adsorption and Gibbs free energy decreased as the equilibrium moisture content increased, indicating the amount of energy released, a strong bond energy between water molecules in the product components and spontaneity in the adsorption process. The entropy of the adsorption increased with the moisture content, leading to product stability conditions during storage. The results were similar to those reported for the roasted and ground coffee of others cultivars.

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“…Prokopiuk (Prokopiuk et al ., 2010) studied the water adsorption of P. alba powder at 5, 25 and 45 °C. Type II isotherms were obtained (Brunauer classification), and experimental data were fitted with BET and GAB sorption models.…”

Section: Introductionmentioning

confidence: 99%

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

Sciammaro

Ruiz

Ferrero

et al. 2020

Int J of Food Sci Tech

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Prosopis alba and Prosopis nigra powders from pods were evaluated through chemical and mineral composition and other healthy food compounds such as polyphenols and fatty acids exhibiting antioxidant activity. P. nigra presented higher content of lipids and polyphenols leading to a higher antioxidant activity than P. alba. Although P. nigra presented lower amount (%) of fibre (20.1 vs. 23.3), the amount of total soluble sugars responsible of water retention was slightly higher (PN: 57.1, PA: 56.7). Moisture content, water activity and water absorption behaviours were different between both powders due to differences in their chemical composition. P. nigra powder presented higher amounts of polyphenols, antioxidant activity and lower initial equilibrium moisture content (a w = 0.7), with a lower a w at 20°C at the same water content, suggesting that P. nigra powder would have less possibility of deterioration during storage.

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Influence of Roasting on the Water Sorption Isotherms of Argentinean Algarroba (Prosopis albaGriseb) Pods

Cited by 6 publications

References 14 publications

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

Thermodynamic properties and glass transition temperature of roasted and unroasted carob (Ceratonia siliqua L.) powder

MODELING DYNAMIC ADSORPTION ISOTHERMS AND THERMODYNAMIC PROPERTIES OF SPECIALTY GROUND ROASTED-COFFEE (Coffee Arabica L.)

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

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