Storage Stability of Thiamin and Riboflavin in a Dehydrated Food System

Dennison, D. B.; Kirk, James R.; Bach, John A.; Kokoczka, P.; Heldman, Dennis R.

doi:10.1111/j.1745-4549.1977.tb00312.x

Cited by 32 publications

(13 citation statements)

References 6 publications

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“…The a w corresponding to the m m values are often used in predicting the stability of low‐moisture foods. Systems at these a w conditions were found to have fairly low rates of chemical reactions (Dennison and others 1977) and the lowest rate of lipid oxidation (Nelson and Labuza 1992). However, in amorphous glassy systems, the glass transition behavior may also affect rates of chemical reactions, especially those of diffusion‐controlled reactions (Roos 1995).…”

Section: Resultsmentioning

confidence: 99%

Characterization of Carbohydrate–Protein Matrices for Nutrient Delivery

Zhou¹,

Roos²

2011

Journal of Food Science

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Amorphous carbohydrates may show glass transition and crystallization as a result of thermal or water plasticization. Proteins often affect the state transitions of carbohydrates in carbohydrate-protein systems. Water sorption behavior and effects of water on glass transition and crystallization in freeze-dried lactose, trehalose, lactose-casein (3: 1), lactose-soy protein isolate (3:1), trehalose-casein (3:1), and trehalose-soy protein isolate (3:1) systems were studied. Water sorption was determined gravimetrically as a function of time, and Brunauer-Emmett-Teller (BET) and Guggenheim-Anderson-de Boer (GAB) models were fitted to the experimental data. Glass transition temperature (T(g)) and instant crystallization temperature (T(ic)) in anhydrous and water plasticized systems were measured using differential scanning calorimetry (DSC). The Gordon-Taylor equation was used to model water content dependence of the T(g) values. The critical water content and water activity (a(w)) at 24 °C were calculated and crystallization of lactose and trehalose in the systems was followed at and above 0.54 a(w). Carbohydrate-protein systems showed higher amounts of sorbed water and less rapid sugar crystallization than pure sugars. A greater sugar crystallization delay was found in carbohydrate-casein systems than in carbohydrate-soy protein isolate systems. The T(g) and T(ic) values decreased with increasing water content and a(w). However, higher T(ic) values for lactose-protein systems were found than for lactose at the same a(w). Trehalose showed lower T(ic) value than lactose at 0.44 a(w) but no instant crystallization was measured below 0.44 a(w). State diagrams for each system are useful in selecting processing parameters and storage conditions in nutrient delivery applications.

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Section: Resultsmentioning

confidence: 99%

Characterization of Carbohydrate–Protein Matrices for Nutrient Delivery

Zhou¹,

Roos²

2011

Journal of Food Science

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“…Loss of nutrients in dehydrated foods due to temperature, moisture, and oxygen have been reported by many workers. 87 " 90 The packaging of most commercially available dehydrated foods is primarily aimed at the exclusion of water, although exclusion of oxygen is a desired but infrequent practice. 20 Atmospheric packaging is usually used and vacuum and gas flush is practiced for products highly sensitive to oxygen.…”

Section: Initial Moisture (Mmentioning

confidence: 99%

Requirements for foods packaged in polymeric films∗

Rizvi

Perdue

1981

C R C Critical Reviews in Food Science and Nutrition

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The requirements of barrier properties of packaging materials against environmental factors vary with food products. The chemical, physical, and biological mechanisms of food deterioration due to environmental factors, vital properties required in packaging materials, and developments in progress and future trends to maintain the required standard of food quality have been critically reviewed. Theoretical and experimental results for a variety of food products in relation to the properties of the packaging materials are discussed. Methods of prediction of food stability and their industrial applications are also emphasized by specific examples.

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“…Degradation of thiamin generally increased with increasing a w . Dennison et al [34] found similar results in a model system at 45°C; however, at temperatures ≤ 37°C thiamin was found to be quite stable regardless of storage temperature or a w . Thiamin retention was significantly higher in FL pouches.…”

Section: Resultsmentioning

confidence: 71%

Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro (Colocasia esculenta(L.) Schott) Slices during Accelerated Storage

Sloan

Dunn

Jefferies

et al. 2016

International Journal of Food Science

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The quality of dehydrated taro slices in accelerated storage (45°C and 75% RH) was determined as a function of initial water activity (a w) and package type. Color, rehydration capacity, thiamin content, and α-tocopherol content were monitored during 34 weeks of storage in polyethylene and foil laminate packaging at initial storage a w of 0.35 to 0.71. Initial a w at or below 0.54 resulted in less browning and higher rehydration capacity, but not in significantly higher α-tocopherol retention. Foil laminate pouches resulted in a higher rehydration capacity and increased thiamin retention compared to polyethylene bags. Type of packaging had no effect on the color of the samples. Product stability was highest when stored in foil laminate pouches at 0.4a w. Sensory panels were held to determine the acceptability of rehydrated taro slices using samples representative of the taro used in the analytical tests. A hedonic test on rehydrated taro's acceptability was conducted in Fiji, with panelists rating the product an average of 7.2 ± 1.5 on a discrete 9-point scale. Using a modified Weibull analysis (with 50% probability of product failure), it was determined that the shelf life of dehydrated taro stored at 45°C was 38.3 weeks.

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Storage Stability of Thiamin and Riboflavin in a Dehydrated Food System

Cited by 32 publications

References 6 publications

Characterization of Carbohydrate–Protein Matrices for Nutrient Delivery

Characterization of Carbohydrate–Protein Matrices for Nutrient Delivery

Requirements for foods packaged in polymeric films∗

Effect of Water Activity and Packaging Material on the Quality of Dehydrated Taro (Colocasia esculenta(L.) Schott) Slices during Accelerated Storage

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