Moisture sorption isotherm and shelf‐life prediction of anticaking agent incorporated spray‐dried soursop (Annona muricata L.) powder

Abstract

The moisture sorption isotherm (MSI) and shelf lives of soursop powders that had been incorporated with two commercial anticaking agents, calcium silicate (CS) and tricalcium phosphate (TCP), and inserted into aluminum laminated polyethylene pouches under room (RT, 25 ± 1 C) and elevated (ET, 38 ± 1 C) temperature, maintained at 93 ± 1% RH, were investigated. The powder possessed a Type III Brunauer's classification isotherm curve. The monolayer moisture content (M o ) was 0.023 ± 0.001 g H 2 O/g ds. A combination of low mean relative percent deviation modulus, E (2.18-3.75%), small sum of square residual, SSR (1.03 × 10 −5 -8.51 × 10 −6 ), and high coefficient of determination (R 2 > .99) indicating the moisture sorption data was sufficiently good fit using GAB model. Powder without anticaking agent stored at ET has the shortest estimated shelf life (~86 days) while 1.0 g/100 g TCP stored at RT exhibited the longest shelf life (~316 days). This study demonstrated that the incorporation of anticaking agents is effective to maintain the quality of powder by extending the shelf life by lowering moisture adsorption. The acceptability of reconstituted soursop powder based on hedonic test showed the scores for all attributes were higher than six.

Biodegradable films from fishing industry waste: Technological properties and hygroscopic behavior

“…The K value close to 1 indicates that water beside the monolayer exhibits properties of pure liquid water. 65 The K value remained within the range recorded in the literature for biodegradable films (0.92-0.98). 66…”

Shelf‐life estimation of packaged dried foods as affected by choice of moisture sorption isotherm models

“…Most evaluations of MSI models are based on their statistical goodness of fit over the experimental range of a w , but not on their applicability to shelf-life estimation. There are some studies that used the nonlinear MSIs for estimating shelf life: the Oswin equation (Hao et al, 2016); GAB equation (Abdissa et al, 2020;Chang et al, 2019;Koç et al, 2010;Ramachandra & Rao, 2013;Rangarao et al, 1995;Siripatrawan, 2009); and other nonlinear equations (Macedo et al, 2013;Mizrahi et al, 1970). Because all the nonlinear MSI equations mentioned above are somewhat difficult to use to estimate the moisture increase of packaged foods, a simple linear equation model covering only the lower a w range was incorporated into moisture transfer equations to develop an analytical solution for the calculation of shelf life by Labuza et al (1972) and then applied to many cases to estimate dried food shelf life (An et al, 2018;Escobedo-Avellaneda et al, 2012;Gichau et al, 2020;Yaptenco et al, 2017).…”

Anti-caking Agent Effects on the Properties of Spray-dried ‘Cempedak’ Fruit Powder

“…Silicon dioxide (2% w/w) and calcium silicate (2% w/w) were able to improve the physical stability in terms of particle size of powdered sodium ascorbate (Vitamin C) (Lipasek et al, 2011). In the work of Chang et al (2019), it was reported that calcium phosphate was a more stable anticaking agent as compared to calcium silicate. Calcium phosphate has a higher glass transition temperature that causes better prevention of moisture adsorption as it forms a protection barrier on the dried powder.…”

“…The addition of calcium phosphate, calcium silicate or calcium oxide has been found to give a favorable free-flowing characteristic to powder when it is stored (Jaya & Das, 2005;Jaya et al, 2006). Chang et al (2019) incorporated calcium silicate and tricalcium phosphate in the production of soursop powder. The addition of 0.25% calcium phosphate in the production of Garcinia indica powder and pineapple powder produced powders (Nayak & Rastogi, 2010;Phanindrakumar et al, 2005).…”