Effect of water activity on sugar crystallization and β-carotene stability of freeze-dried mango powder

Journal of Food Engineering

Volumn 105, Issue 4, 2011, Pages 592-598

  Harnkarnsujarit, Nathdanai ^a   Charoenrein, Sanguansri ^a  

^a KASETSART UNIVERSITY   (Thailand)

Author keywords

carotene; Crystallization; Freeze dried; Mango; Powder; Water activity

Indexed keywords

DIODE-ARRAY DETECTORS; EFFECT OF WATER; FIRST ORDER REACTIONS; FREEZE-DRIED; MANGO; MANGO POWDERS; RELATIVE VAPOR PRESSURES; SORBED WATER; SORPTION ISOTHERMS; STORAGE STABILITY; WATER ACTIVITY; WATER SORPTION; X-RAY POWDER;

CRYSTALLIZATION; FOOD STORAGE; LIQUID CHROMATOGRAPHY; RATE CONSTANTS; SCANNING ELECTRON MICROSCOPY; SORPTION; STABILITY; X RAY POWDER DIFFRACTION;

SUGARS;

EID: 79955793028     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2011.03.026     Document Type: Article

References (40)

1. N. Acevedo, C. Schebor, and M.P. Buera Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning Journal of Food Engineering 77 2006 1108 1115 (Pubitemid 43947381)
2. L.N. Bell, and K.L. White Thiamin stability in solids as affected by the glass transition Journal of Food Science 65 2000 498 501 (Pubitemid 30410937)
3. B.R. Bhandari, and T. Howes Implication of glass transition for the drying and stability of dried foods Journal of Food Engineering 40 1999 71 79
4. P. Buera, C. Schebor, and B. Elizalde Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations Journal of Food Engineering 67 2005 157 165
5. L. Burin, K. Jouppila, Y.H. Roos, J. Kansikas, and M.P. Buera Retention of β-galactosidase activity as related to maillard reaction, lactose crystallization, collapse and glass transition in low moisture whey systems International Dairy Journal 14 2004 517 525 (Pubitemid 38431070)
6. M. Cano-Chauca, P.C. Stringheta, A.M. Ramos, and J. Cal-Vidal Effect of the carriers on the microstructure of mango powder obtained by spray drying and its functional characterization Innovative Food Science and Emerging Technologies 6 2005 420 428 (Pubitemid 41382546)
7. D. Champion, M. Le Meste, and D. Simatos Towards an improved understanding of glass transition and relaxations in foods: molecular mobility in the glass transition range Trends in Food Science and Technology 11 2000 41 55
8. B.H. Chen, and Y.C. Tang Processing and stability of carotenoid powder from carrot pulp waste Journal of Agricultural and Food Chemistry 46 1998 2312 2318 (Pubitemid 128491151)
9. Y. Chen, J.L. Aull, and L.N. Bell Invertase storage stability and sucrose hydrolysis in solids as affected by water activity and glass transition Journal of Agricultural and Food Chemistry 47 1999 504 509 (Pubitemid 29185216)
10. C.C. De Oliveira Alves, J.V. de Resende, M.E.T. Prado, and R.S.R. Cruvinel The effects of added sugars and alcohols on the induction of crystallization and the stability of the freeze-dried peki (Caryocar brasiliense Camb.) fruit pulps LWT - Food Science and Technology 43 2010 934 941
11. B.E. Elizalde, M.L. Herrera, and M.P. Buera Retention of β-carotene encapsulated in a trehalose-based matrix as affected by water content and sugar crystallization Journal of Food Science 67 2002 3039 3045 (Pubitemid 35376186)
12. M.G. Ferruzzi, L.C. Sander, C.L. Rock, and S.J. Schwartz Carotenoid determination in biological microsample using liquid chromatography with a coulometric electrochemical array detector Analytical Biochemistry 256 1998 74 81 (Pubitemid 28080178)
13. A.J. Fontana Appendix A: water activity of saturated salt solutions G.V. Barbosa-Cnovas, A.J. Fontana, S. Schmidt, T. Labuza, Water Activity in Foods: Fundamental and Applications 2007 Blackwell Publishing Ltd. Iowa 391 393
14. B.C. Hancock, and S.L. Shamblin Water vapor sorption by pharmaceutical sugars Pharmaceutical Science and Technology Today 1 8 1998 345 351 (Pubitemid 28526963)
15. M.K. Haque, and Y.H. Roos Crystallization and X-ray diffraction of spray-dried and freeze-dried amorphous lactose Carbohydrate Research 340 2005 293 301 (Pubitemid 40091822)
16. H.A. Iglesias, J. Chirife, and M.P. Buera Adsorption isotherm of amorphous trehalose Journal of the Science of Food and Agriculture 75 1997 183 186 (Pubitemid 27439767)
17. K. Jouppila, J. Kansikas, and Y.H. Roos Glass transition, water plasticization, and lactose crystallization in skim milk powder Journal of Dairy Science 80 1997 3152 3160
18. K. Jouppila, and Y. Roos Glass transitions and crystallization in milk powders Journal of Dairy Science 77 1994 2907 2915
19. T.P. Labuza, and B. Altunakar Water activity prediction and moisture sorption isotherms G.V. Barbosa-Cnovas, A.J. Fontana, S. Schmidt, T. Labuza, Water Activity in Foods: Fundamentals and Applications 2007 Blackwell Publishing Ltd. Iowa 109 154
20. T.P. Labuza Kinetics of lipid oxidation in foods Critical Review in Food Science and Technology 2 1971 355 405
21. V. Lavelli, B. Zanonib, and A. Zanibonia Effect of water activity on carotenoid degradation in dehydrated carrots Food Chemistry 104 2007 1705 1711 (Pubitemid 46783291)
22. H. Ling, J. Birch, and M. Lim The glass transition approach to determination of drying protocols for color stability in dehydrated pear slices International Journal of Food Science and Technology 40 2005 921 927 (Pubitemid 41651038)
23. B. Makower, and W.B. Dye Sugar crystallization: equilibrium moisture content and crystallization of amorphous sucrose and glucose Journal of Agricultural and Food Chemistry 4 1956 72 77
24. N. Nararin, P.S. Bora, R. Nararin, and P.E. Shaw Mango P.E. Shaw, H.T. Chan, S. Nagy, T. Labuza, Tropical and Subtropical Fruits 1998 AgScience Inc. Florida
25. A.M.E. Omar, and Y.H. Roos Glass transition and crystallization behavior of freeze-dried lactose-salt mixtures LWT - Food Science and Technology 40 2007 536 543 (Pubitemid 44647338)
26. S. Ötles, and O. argindi Carotenoids as natural colorants C. Socaciu, Food Colorants: Chemical and Functional Properties 2007 CRC Press Florida 51 70
27. S.M. Prado, M.P. Buera, and B.E. Elizalde Structural collapse prevents β-carotene loss in a supercooled polymeric matrix Journal of Agricultural and Food Chemistry 54 2006 79 85 (Pubitemid 43119922)
28. Y.H. Roos Water activity and physical state effects on amorphous food stability Journal of Food Processing and Preservation 16 1993 433 447
29. Y.H. Roos Phase Transitions in Foods 1995 Academic Press California
30. Y. Roos, K. Jouppila, and B. Zielasko Non-enzymatic browning-induced water plastification: glass transition temperature depression and reaction kinetics determination using DSC Journal of Thermal Analysis 47 1996 1437 1450 (Pubitemid 126794502)
31. Y. Roos, and M. Karel Phase transitions of mixtures of amorphous polysaccharides and sugars Biotechnology Progress 7 1991 49 53
32. S.S. Sablani, K. Al-Belushi, I. Al-Marhubi, and R. Al-Belushi Evaluating stability of vitamin C in fortified formula powder using water activity and glass transition International Journal of Food Properties 10 2007 61 71 (Pubitemid 46277905)
33. C. Schebor, M.F. Mazzobre, and M.P. Buera Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars Carbohydrate Research 345 2010 303 308
34. K. Selim, M. Tsimidou, and C.G. Biliaderis Kinetics studies of degradation of saffron carotenoids encapsulated in amorphous polymer matrices Food Chemistry 71 2000 199 206
35. G.S. Serris, and C.G. Biliaderis Degradation kinetics of beetroot pigment encapsulated in polymeric matrices Journal of the Science of Food and Agriculture 81 2001 691 700 (Pubitemid 32477388)
36. Y. Shimada, Y. Roos, and M. Karel Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model Journal of Agricultural and Food Chemistry 39 1991 637 641
37. V.R.N. Telis, and N. Martínez-Navarrete Collapse and color changes in grapefruit juice powder as affected by water activity, glass transition, and addition of carbohydrate polymers Food Biophysics 4 2009 83 93
38. E.O. Timmermann, J. Chirife, and H.A. Iglesias Water sorption isotherms of foods and foodstuffs: BET or GAB parameters? Journal of Food Engineering 48 2001 19 31 (Pubitemid 32034647)
39. A.L. Vásquez-Caicedo, P. Sruamsiri, R. Carle, and S. Neidhart Accumulation of all-trans-β-carotene and its 9-cis and 13-cis stereoisomers during postharvest ripening of nine Thai mango cultivars Journal of Agricultural and Food Chemistry 53 2005 4827 4835 (Pubitemid 40937605)
40. K.L. White, and L.N. Bell Glucose loss and Maillard browning in solids as affected by porosity and collapse Journal of Food Science 64 1999 1010 1014 (Pubitemid 30059496)