Stability evaluation of quail egg powder obtained by freeze-drying

Detalhes bibliográficos
Autor(a) principal: Nunes , Mariana Aparecida
Data de Publicação: 2021
Outros Autores: Moreira, Camila Alves, Soares, Lenilton Santos, Zotarelli, Marta Fernanda, Lima, Marieli de
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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spelling 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
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