Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage

Bibliographic Details
Main Author: Ferrari, Cristhiane Caroline
Publication Date: 2021
Other Authors: Morgano, Marcelo Antonio, Germer, Silvia Pimentel
Format: Article
Language: eng
Source: Repositório do Instituto de Tecnologia de Alimentos
Download full: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/464
Summary: The purpose of this work was to study the physical and chemical stability of the mango peel powder produced by hot-air drying. Sorption isotherms at 25 °C and glass transition temperatures (Tg) of the samples in equilibrium at diferent aw were determined. The degradation of vitamin C and color parameter b* was evaluated along storage under controlled conditions (relative humidity=60%, temperature=10, 25 and 35 °C) during 180 days. GAB model well-described water adsorption of the product, showing a monolayer moisture content (Xm) of 0.1260 g water/g dry solids and a critical aw of 0.56. The Gordon-Taylor model predicted the plasticizing efect of water on glass transition temperature, since Tg of the powders kept at diferent relative humidity conditions decreased as water activity increased. No visual signs of agglomeration and darkening were observed for samples stored at aw ≤0.529. The powders are a source of calcium and rich in potassium, copper, magnesium and manganese. The concentration of inorganic contaminants and pesticide residues were below the maximum allowed limits. The degradation of vitamin C and color parameter b* followed the frst and zero-order kinetic models, respectively. The study indicated good stability for the powders along the storage at 10 and 25 °C, which can be incorporated into diferent food products, showing high retention of vitamin C, phenolic compounds, antioxidant activity and maintenance of color characteristics.
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spelling Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storageHot-air dryingContaminantsKineticsBy-productsThe purpose of this work was to study the physical and chemical stability of the mango peel powder produced by hot-air drying. Sorption isotherms at 25 °C and glass transition temperatures (Tg) of the samples in equilibrium at diferent aw were determined. The degradation of vitamin C and color parameter b* was evaluated along storage under controlled conditions (relative humidity=60%, temperature=10, 25 and 35 °C) during 180 days. GAB model well-described water adsorption of the product, showing a monolayer moisture content (Xm) of 0.1260 g water/g dry solids and a critical aw of 0.56. The Gordon-Taylor model predicted the plasticizing efect of water on glass transition temperature, since Tg of the powders kept at diferent relative humidity conditions decreased as water activity increased. No visual signs of agglomeration and darkening were observed for samples stored at aw ≤0.529. The powders are a source of calcium and rich in potassium, copper, magnesium and manganese. The concentration of inorganic contaminants and pesticide residues were below the maximum allowed limits. The degradation of vitamin C and color parameter b* followed the frst and zero-order kinetic models, respectively. The study indicated good stability for the powders along the storage at 10 and 25 °C, which can be incorporated into diferent food products, showing high retention of vitamin C, phenolic compounds, antioxidant activity and maintenance of color characteristics.Ferrari, Cristhiane CarolineMorgano, Marcelo AntonioGermer, Silvia Pimentel2022-09-20T19:32:42Z2022-09-20T19:32:42Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfSN Science Applied. London, v3, n.210, p.1-12, 2021. Doi 10.1007/s42452-021-04251-x.http://repositorio.ital.sp.gov.br/jspui/handle/123456789/464reponame:Repositório do Instituto de Tecnologia de Alimentosinstname:Instituto de Tecnologia de Alimentos (ITAL)instacron:ITALenginfo:eu-repo/semantics/openAccess2022-09-20T19:32:43Zoai:http://repositorio.ital.sp.gov.br:123456789/464Repositório InstitucionalPUBhttp://repositorio.ital.sp.gov.br/oai/requestbjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.bropendoar:2022-09-20T19:32:43Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)false
dc.title.none.fl_str_mv Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage
title Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage
spellingShingle Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage
Ferrari, Cristhiane Caroline
Hot-air drying
Contaminants
Kinetics
By-products
title_short Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage
title_full Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage
title_fullStr Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage
title_full_unstemmed Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage
title_sort Evaluation of water sorption isotherm, glass transistion temperature, vitamin C and color stability of mango peel powder during storage
author Ferrari, Cristhiane Caroline
author_facet Ferrari, Cristhiane Caroline
Morgano, Marcelo Antonio
Germer, Silvia Pimentel
author_role author
author2 Morgano, Marcelo Antonio
Germer, Silvia Pimentel
author2_role author
author
dc.contributor.none.fl_str_mv







dc.contributor.author.fl_str_mv Ferrari, Cristhiane Caroline
Morgano, Marcelo Antonio
Germer, Silvia Pimentel
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv Hot-air drying
Contaminants
Kinetics
By-products
topic Hot-air drying
Contaminants
Kinetics
By-products
description The purpose of this work was to study the physical and chemical stability of the mango peel powder produced by hot-air drying. Sorption isotherms at 25 °C and glass transition temperatures (Tg) of the samples in equilibrium at diferent aw were determined. The degradation of vitamin C and color parameter b* was evaluated along storage under controlled conditions (relative humidity=60%, temperature=10, 25 and 35 °C) during 180 days. GAB model well-described water adsorption of the product, showing a monolayer moisture content (Xm) of 0.1260 g water/g dry solids and a critical aw of 0.56. The Gordon-Taylor model predicted the plasticizing efect of water on glass transition temperature, since Tg of the powders kept at diferent relative humidity conditions decreased as water activity increased. No visual signs of agglomeration and darkening were observed for samples stored at aw ≤0.529. The powders are a source of calcium and rich in potassium, copper, magnesium and manganese. The concentration of inorganic contaminants and pesticide residues were below the maximum allowed limits. The degradation of vitamin C and color parameter b* followed the frst and zero-order kinetic models, respectively. The study indicated good stability for the powders along the storage at 10 and 25 °C, which can be incorporated into diferent food products, showing high retention of vitamin C, phenolic compounds, antioxidant activity and maintenance of color characteristics.
publishDate 2021
dc.date.none.fl_str_mv




2021
2022-09-20T19:32:42Z
2022-09-20T19:32:42Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv

dc.identifier.uri.fl_str_mv SN Science Applied. London, v3, n.210, p.1-12, 2021. Doi 10.1007/s42452-021-04251-x.
http://repositorio.ital.sp.gov.br/jspui/handle/123456789/464
identifier_str_mv
SN Science Applied. London, v3, n.210, p.1-12, 2021. Doi 10.1007/s42452-021-04251-x.
url http://repositorio.ital.sp.gov.br/jspui/handle/123456789/464
dc.language.none.fl_str_mv
dc.language.iso.fl_str_mv eng
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language eng
dc.rights.none.fl_str_mv

dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
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application/pdf
dc.publisher.none.fl_str_mv

publisher.none.fl_str_mv

dc.source.none.fl_str_mv
reponame:Repositório do Instituto de Tecnologia de Alimentos
instname:Instituto de Tecnologia de Alimentos (ITAL)
instacron:ITAL
instname_str Instituto de Tecnologia de Alimentos (ITAL)
instacron_str ITAL
institution ITAL
reponame_str Repositório do Instituto de Tecnologia de Alimentos
collection Repositório do Instituto de Tecnologia de Alimentos
repository.name.fl_str_mv Repositório do Instituto de Tecnologia de Alimentos - Instituto de Tecnologia de Alimentos (ITAL)
repository.mail.fl_str_mv bjftsec@ital.sp.gov.br || bjftsec@ital.sp.gov.br
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