Stability evaluation of quail egg powder obtained by freeze-drying
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/20930 |
Resumo: | This study aimed to produce quail egg powder by freeze-drying and to evaluate its stability in different types of flexible packages (low-density polyethylene, polypropylene and pigmented polypropylene) in high relative humidity (approximately 81%) at 25 °C during 59 days. The packages were evaluated for water vapor permeability and freeze-dried egg was characterized as to bulk density and hygroscopicity (initial time), and moisture, water activity, pH and color (until the end of storage). GAB, BET and Peleg sorption isotherm models were adjusted to the experimental data to predict monolayer moisture content in the powdered eggs. The freeze-dried quail eggs presented a little oscillation in color coordinates, reduction in pH, and increase in moisture content and water activity during storage for all packages used. No evaluated packaging was sufficiently effective as a moisture barrier. GAB and BET models fitted better to the experimental data for the freeze-dried quail egg, and the estimated monolayer moisture values were 0.0333 and 0.0227 g H2O/g solids, respectively. The powdered quail egg has industrial potential, however, it is susceptible to significant changes throughout storage when exposed to high relative humidity and conditioned in the tested packages. Commercially, as this product can be sold in regions with different temperatures and relative humidity, it is essential to consider the use of preservatives or anti-wetting agents. |
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Stability evaluation of quail egg powder obtained by freeze-drying Evaluación de la estabilidad del huevo de codorniz en polvo obtenido por liofilizaciónAvaliação da estabilidade de ovo de codorna em pó obtido por liofilização AvesOvo em póArmazenamentoPermeabilidade de embalagem.AvesPolvo de huevoAlmacenamientoPermeabilidad del empaque.PoultryPowdered eggStoragePackage permeability.This study aimed to produce quail egg powder by freeze-drying and to evaluate its stability in different types of flexible packages (low-density polyethylene, polypropylene and pigmented polypropylene) in high relative humidity (approximately 81%) at 25 °C during 59 days. The packages were evaluated for water vapor permeability and freeze-dried egg was characterized as to bulk density and hygroscopicity (initial time), and moisture, water activity, pH and color (until the end of storage). GAB, BET and Peleg sorption isotherm models were adjusted to the experimental data to predict monolayer moisture content in the powdered eggs. The freeze-dried quail eggs presented a little oscillation in color coordinates, reduction in pH, and increase in moisture content and water activity during storage for all packages used. No evaluated packaging was sufficiently effective as a moisture barrier. GAB and BET models fitted better to the experimental data for the freeze-dried quail egg, and the estimated monolayer moisture values were 0.0333 and 0.0227 g H2O/g solids, respectively. The powdered quail egg has industrial potential, however, it is susceptible to significant changes throughout storage when exposed to high relative humidity and conditioned in the tested packages. Commercially, as this product can be sold in regions with different temperatures and relative humidity, it is essential to consider the use of preservatives or anti-wetting agents.El objetivo de este estudio fue producir huevo de codorniz en polvo mediante liofilización y evaluar su estabilidad en diferentes tipos de empaques flexibles (polietileno de baja densidad, polipropileno y polipropileno pigmentado) a alta humedad relativa (aproximadamente 81%), a 25 °C durante 59 días de almacenamiento. Los empaques se evaluaron para determinar la permeabilidad al vapor de agua y los huevos liofilizados se analizaron para determinar su higroscopicidad y densidad aparente (tiempo inicial), y para determinar el pH, la humedad, la actividad del agua y el color (hasta el final del almacenamiento). Se utilizaron modelos de isotermas de sorción de GAB, BET y Peleg para predecir la humedad en la monocapa de los polvos. Para todos los empaques, el huevo liofilizado mostró una ligera oscilación en las coordenadas de color, una reducción del pH y un aumento de la humedad y la actividad del agua durante el almacenamiento. Ningún empaque evaluado fue suficientemente eficaz como barrera contra la humedad. Los modelos GAB y BET se ajustan mejor a los datos experimentales para el huevo de codorniz liofilizado y los valores de humedad estimados en la monocapa fueron 0.0333 y 0.0227 g H2O/g sólidos, respectivamente. El huevo de codorniz liofilizado tiene potencial industrial, sin embargo, es susceptible a cambios durante el almacenamiento cuando se expone a alta humedad relativa y se almacena en los empaques probados. Comercialmente, como este producto puede venderse en regiones con diferentes temperaturas y humedad relativa, es fundamental considerar el uso de conservantes o agentes antihumectantes.O objetivo deste estudo foi produzir ovo de codorna em pó através da liofilização e avaliar a sua estabilidade em diferentes tipos de embalagens flexíveis (polietileno de baixa densidade, polipropileno e polipropileno pigmentada) em alta umidade relativa (aproximadamente 81%), a 25 °C durante 59 dias de armazenamento. As embalagens foram avaliadas quanto à permeabilidade ao vapor d’água e os ovos liofilizados foram analisados em relação à higroscopicidade e densidade aparente (tempo inicial), e pH, umidade, atividade de água e cor (até o fim do armazenamento). Modelos de isotermas de sorção de GAB, BET e Peleg foram utilizados para a previsão da umidade na monocamada dos pós. Para todas as embalagens, o ovo de codorna liofilizado apresentou uma pequena oscilação nas coordenadas de cor, redução no pH e aumento de umidade e atividade de água ao longo do armazenamento. Nenhuma embalagem avaliada foi suficientemente eficaz como barreira à umidade. Os modelos de GAB e BET se ajustaram melhor aos dados experimentais para o ovo de codorna liofilizado e os valores estimados de umidade na monocamada foram de 0.0333 e 0.0227 g H2O/g sólidos, respectivamente. O ovo de codorna liofilizado possui potencial industrial, porém, é suscetível a alterações durante o armazenamento quando exposto a alta umidade relativa e acondicionado nas embalagens testadas. Comercialmente, como este produto pode ser vendido em regiões com diferentes temperaturas e umidades relativas, é fundamental considerar o uso de conservantes ou antiumectantes.Research, Society and Development2021-10-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2093010.33448/rsd-v10i14.20930Research, Society and Development; Vol. 10 No. 14; e184101420930Research, Society and Development; Vol. 10 Núm. 14; e184101420930Research, Society and Development; v. 10 n. 14; e1841014209302525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/20930/19480Copyright (c) 2021 Mariana Aparecida Nunes ; Camila Alves Moreira; Lenilton Santos Soares; Marta Fernanda Zotarelli; Marieli de Limahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessNunes , Mariana AparecidaMoreira, Camila AlvesSoares, Lenilton SantosZotarelli, Marta FernandaLima, Marieli de2021-12-04T11:48:39Zoai:ojs.pkp.sfu.ca:article/20930Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:27.465974Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Stability evaluation of quail egg powder obtained by freeze-drying Evaluación de la estabilidad del huevo de codorniz en polvo obtenido por liofilización Avaliação da estabilidade de ovo de codorna em pó obtido por liofilização |
title |
Stability evaluation of quail egg powder obtained by freeze-drying |
spellingShingle |
Stability evaluation of quail egg powder obtained by freeze-drying Nunes , Mariana Aparecida Aves Ovo em pó Armazenamento Permeabilidade de embalagem. Aves Polvo de huevo Almacenamiento Permeabilidad del empaque. Poultry Powdered egg Storage Package permeability. |
title_short |
Stability evaluation of quail egg powder obtained by freeze-drying |
title_full |
Stability evaluation of quail egg powder obtained by freeze-drying |
title_fullStr |
Stability evaluation of quail egg powder obtained by freeze-drying |
title_full_unstemmed |
Stability evaluation of quail egg powder obtained by freeze-drying |
title_sort |
Stability evaluation of quail egg powder obtained by freeze-drying |
author |
Nunes , Mariana Aparecida |
author_facet |
Nunes , Mariana Aparecida Moreira, Camila Alves Soares, Lenilton Santos Zotarelli, Marta Fernanda Lima, Marieli de |
author_role |
author |
author2 |
Moreira, Camila Alves Soares, Lenilton Santos Zotarelli, Marta Fernanda Lima, Marieli de |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Nunes , Mariana Aparecida Moreira, Camila Alves Soares, Lenilton Santos Zotarelli, Marta Fernanda Lima, Marieli de |
dc.subject.por.fl_str_mv |
Aves Ovo em pó Armazenamento Permeabilidade de embalagem. Aves Polvo de huevo Almacenamiento Permeabilidad del empaque. Poultry Powdered egg Storage Package permeability. |
topic |
Aves Ovo em pó Armazenamento Permeabilidade de embalagem. Aves Polvo de huevo Almacenamiento Permeabilidad del empaque. Poultry Powdered egg Storage Package permeability. |
description |
This study aimed to produce quail egg powder by freeze-drying and to evaluate its stability in different types of flexible packages (low-density polyethylene, polypropylene and pigmented polypropylene) in high relative humidity (approximately 81%) at 25 °C during 59 days. The packages were evaluated for water vapor permeability and freeze-dried egg was characterized as to bulk density and hygroscopicity (initial time), and moisture, water activity, pH and color (until the end of storage). GAB, BET and Peleg sorption isotherm models were adjusted to the experimental data to predict monolayer moisture content in the powdered eggs. The freeze-dried quail eggs presented a little oscillation in color coordinates, reduction in pH, and increase in moisture content and water activity during storage for all packages used. No evaluated packaging was sufficiently effective as a moisture barrier. GAB and BET models fitted better to the experimental data for the freeze-dried quail egg, and the estimated monolayer moisture values were 0.0333 and 0.0227 g H2O/g solids, respectively. The powdered quail egg has industrial potential, however, it is susceptible to significant changes throughout storage when exposed to high relative humidity and conditioned in the tested packages. Commercially, as this product can be sold in regions with different temperatures and relative humidity, it is essential to consider the use of preservatives or anti-wetting agents. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20930 10.33448/rsd-v10i14.20930 |
url |
https://rsdjournal.org/index.php/rsd/article/view/20930 |
identifier_str_mv |
10.33448/rsd-v10i14.20930 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/20930/19480 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 14; e184101420930 Research, Society and Development; Vol. 10 Núm. 14; e184101420930 Research, Society and Development; v. 10 n. 14; e184101420930 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052641958690816 |