The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate

Sun, Sicheng; Xie, Yucen; Yang, Ren; Zhu, Mei‐Jun; Sablani, Shyam S.; Tang, Juming

doi:10.1016/j.foodcont.2022.109292

Cited by 15 publications

(9 citation statements)

References 38 publications

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“…Although the sorption heat is usually considered to be approximately independent of temperature, there are many systems where the effect of temperature on

Δ H_{s, 0}

is not negligible (Hyla et al, 2019; Sarnavi et al, 2023). In food systems, this effect was observed in formulations containing cocoa (Collazos‐Escobar et al, 2020) and fats (Sun et al, 2023). In the studied samples, the fat present in the CP(i.e., vegetable oil and cocoa butter) could reduce the increase in

a_{w}

with

T

, which is usually observed in samples with sugar and proteins.…”

Section: Resultsmentioning

confidence: 99%

“…The antithetical temperature dependence observed from 25 to 40°C at low values of

a_{w}

was reported for low moisture foods elaborated with fats and oils, where

a_{w}

decreased with

T

at constant

M

(Puri & Khamrui, 2016; Syamaladevi et al, 2016; Yang et al, 2020). According to Syamaladevi et al (2016) and Sun et al (2023), the lower vapor pressures can be attributed to a greater interaction between the water molecules and fat as a result of an increase in the solubility of nonpolar solids, such as fat in water, with an increase in temperatures. Also, the presence of lecithin could increase the moisture sorption capacity of oil at low values of

a_{w}

since it is a hydrophilic compound that can adsorb large amounts of water (Ghosh et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

“…In the studied samples, the fat present in the CP(i.e., vegetable oil and cocoa butter) could reduce the increase in

a_{w}

with

T

, which is usually observed in samples with sugar and proteins. This could be due to the increased interaction of water with fats as a result of an increased solubility of fats at higher

T

(Sun et al, 2023). Similar values of

Δ H_{s, 0}

at 25°C were observed for pure sucrose (~ 20 kJ mol −1 ) by Lechuga‐Ballesteros et al (2003).…”

Section: Resultsmentioning

confidence: 99%

“…This could be due to the increased interaction of water with fats as a result of an increased solubility of fats at higher T (Sun et al, 2023).…”

Section: Sorption Heat and Entropymentioning

confidence: 99%

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Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Meza

Peralta

2023

J Food Process Engineering

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This work was focused on the study of the adsorption phenomena in reduced‐sugar confectionery coatings elaborated with a high‐intensity sweetener (stevia) as a sucrose substitute. Formulations with different sucrose/stevia contents were elaborated and dried by casting method (60°C for 24 h). Films with dispersed/continuous phase ratios () ranging from 5 (60% sugar) to 2 (0% sugar) were obtained and stored at different temperatures () (5, 25, and 40°C) and water activities (0.206–0.963). Equilibrium moisture contents () were determined by a gravimetric method (drying at 70°C for 6 h and 0.01 atm). The experimental data and phenomena (net isosteric heat and entropy of adsorption) were successfully described through the theoretically‐based generalized D'Arcy and Watt model. An antithetical temperature effect on was observed between 25 and 40°C. Two crossover points were found and affected by and . Novel and industrially‐useful information on reduced‐sugar confectionery coatings was obtained.Practical ApplicationThe sorption of water vapor by foods has received much attention because it is important for evaluating quality changes during storage and for modeling industrial processes. The development of new reduced‐sugar and free‐sugar products is increasing, due to consumers awareness of their well‐being and health. This work presents original research on the mathematical description of the sorption process of reduced‐sugar confectionery coatings elaborated with stevia (a high‐intensity natural sweetener). Four levels of sucrose replacement by stevia and a wide range of storage temperatures (5–40°C) and water activities (0.206–0.963) were analyzed. The information obtained in this work could be useful for researchers and technicians to estimate and control the moisture adsorption performance of sweetened coatings elaborated with traditional (sucrose) and alternative (natural sweeteners) ingredients in practical situations, such as storage and processing.

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“…Although the sorption heat is usually considered to be approximately independent of temperature, there are many systems where the effect of temperature on

Δ H_{s, 0}

a_{w}

with

T

, which is usually observed in samples with sugar and proteins.…”

Section: Resultsmentioning

confidence: 99%

“…The antithetical temperature dependence observed from 25 to 40°C at low values of

a_{w}

was reported for low moisture foods elaborated with fats and oils, where

a_{w}

decreased with

T

at constant

M

a_{w}

since it is a hydrophilic compound that can adsorb large amounts of water (Ghosh et al, 2004).…”

Section: Resultsmentioning

confidence: 99%

“…In the studied samples, the fat present in the CP(i.e., vegetable oil and cocoa butter) could reduce the increase in

a_{w}

with

T

, which is usually observed in samples with sugar and proteins. This could be due to the increased interaction of water with fats as a result of an increased solubility of fats at higher

T

(Sun et al, 2023). Similar values of

Δ H_{s, 0}

at 25°C were observed for pure sucrose (~ 20 kJ mol −1 ) by Lechuga‐Ballesteros et al (2003).…”

Section: Resultsmentioning

confidence: 99%

“…This could be due to the increased interaction of water with fats as a result of an increased solubility of fats at higher T (Sun et al, 2023).…”

Section: Sorption Heat and Entropymentioning

confidence: 99%

See 2 more Smart Citations

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Meza

Peralta

2023

J Food Process Engineering

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“…However, recent outbreaks and recalls caused by various pathogens, including salmonella and cronobacter , in low-moisture foods, e.g., chocolate, peanut butter, almonds, crackers, and baby formula, have created serious concerns about the safety of low-moisture foods and food ingredients. Certain bacterial pathogens, such as Salmonella, are extremely tolerant to heat in low-moisture foods [ 57 , 58 , 59 , 60 , 61 , 62 ]. Salmonella , in particular, can survive in a wide range of low-moisture foods, including walnuts, spices, and low-moisture military rations, during long time storage [ 63 , 64 , 65 , 66 ].…”

Section: Needs For Future Researchmentioning

confidence: 99%

Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs

Ross

Sablani

Tang

2023

Foods

Self Cite

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The crewed suborbital and space flights launched by private companies over the past three years have rejuvenated public interest in space travel, including space tourism. Ready-to-eat meals (MREs) are the main source of nutrients and energy for space travelers. It is critical that those meals are free of bacterial and viral pathogens and have adequate shelf life. The participation of private companies in space programs will create new opportunities and demand for high-quality and microbiologically safe MREs for future space travels. In this article, we provide a brief review of nutrition and energy requirements for human activities in space. We discuss the general thermal processing requirements for control of bacterial and viral pathogens in MREs and introduce advanced thermal preservation technologies based on microwaves for production of MREs with different shelf-lives under various storage conditions. We also present the latest advancements in the development of polymer packaging materials for quality preservation of thermally stabilized MREs over extended storage. Finally, we recommend future research on issues related to the sensory quality of specially formulated MREs, microbial safety of dried foods that complement high moisture MREs, and food package waste management in future space missions.

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Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate

Kongor,

Owusu,

de Pascual‐Teresa

et al. 2024

J Sci Food Agric

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BACKGROUNDThe incorporation of functional food ingredients in chocolate that seek to eliminate, if not completely, most of the added sugar content, as well as the use of alternative chocolate production techniques, have gained popularity in recent years. This study aimed to incorporate red beetroot powder into dark chocolate and investigate the effect of red beetroot powder concentration and processing time in a melanger on the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate.RESULTSThe addition of red beetroot powder increased the moisture content, particle size distribution and hardness of the chocolates, while the opposite was true for processing time with no effect on the colour. Except for taste, which had an average score of 3.2 ± 1.8 on the 7‐point hedonic scale, consumers scored all the other sensory attributes of the chocolates above 4.0. Among the chocolates with red beetroot powder, samples with a 15% red beetroot powder addition had a high average overall acceptability score of >5, while the 30% sample scored <4.CONCLUSIONRed beetroot powder can be used to replace sugar in dark chocolate without affecting its physicochemical properties, sensory profile or consumer acceptability. However, the target market should be considered when determining the level of red beetroot powder incorporation in terms of chocolate taste. This research has the potential to improve the overall health‐promoting properties of dark chocolate by eliminating added sugar (partially or completely). It would also help to diversify beetroot utilization, allow small‐scale processors to venture into chocolate production and expand the small‐scale chocolate value chain. © 2024 Society of Chemical Industry.

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The influence of temperature and water activity on thermal resistance of Salmonella in milk chocolate

Cited by 15 publications

References 38 publications

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Moisture sorption isotherms of reduced‐sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

Preserving Ready-to-Eat Meals Using Microwave Technologies for Future Space Programs

Investigating the physicochemical properties, sensory profile and consumer acceptability of beetroot dark chocolate

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