دورية أكاديمية
Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão).
| العنوان: | Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão). |
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| المؤلفون: | Marques BC; Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil., Rayo-Mendez LM; Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil., Tadini CC; Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil. Electronic address: catadini@usp.br. |
| المصدر: | Food chemistry [Food Chem] 2022 Jan 15; Vol. 367, pp. 130639. Date of Electronic Publication: 2021 Jul 20. |
| نوع المنشور: | Journal Article |
| اللغة: | English |
| بيانات الدورية: | Publisher: Elsevier Applied Science Publishers Country of Publication: England NLM ID: 7702639 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1873-7072 (Electronic) Linking ISSN: 03088146 NLM ISO Abbreviation: Food Chem Subsets: MEDLINE |
| أسماء مطبوعة: | Publication: Barking : Elsevier Applied Science Publishers Original Publication: Barking, Eng., Applied Science Publishers. |
| مواضيع طبية MeSH: | Musa*, Calorimetry, Differential Scanning ; Flour/analysis ; Polysaccharides ; Temperature ; Water |
| مستخلص: | In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich fraction. The physical properties of this new ingredient and its response to temperature and water interactions are needed for its application as a fiber flour aggregate in food preparations. Results from thermal analyses, including gelatinization, glass transition and fusion, allowed building state diagrams, then compared to vapor sorption isotherms which resulted similar to a Brunauer-Emmet-Teller (BET) type III isotherm at 25 °C, for NSP and standards samples as arabinoxylan and polygalacturonic acid. A good fit was obtained for the glass transition curves using the Kwei model. This approach enabled us to explore the stability of the material, regarding safety limits for microbial deterioration and structural changes due to glass transition. (Copyright © 2021 Elsevier Ltd. All rights reserved.) |
| فهرسة مساهمة: | Keywords: Differential scanning calorimetry; Extraction; Glass transition; Thermal analysis; Vapor sorption isotherms |
| المشرفين على المادة: | 0 (Polysaccharides) 059QF0KO0R (Water) |
| تواريخ الأحداث: | Date Created: 20210804 Date Completed: 20210924 Latest Revision: 20210924 |
| رمز التحديث: | 20231215 |
| DOI: | 10.1016/j.foodchem.2021.130639 |
| PMID: | 34348199 |
| قاعدة البيانات: | MEDLINE |
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