Parte de libro

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor

Abstract:

Temperature and water content of the systems have been the variables most widely employed to defi ne and predict the kinetic coeffi cients of desirable and undesirable changes in foods. Supplemented temperature vs composition phase diagrams have been demonstrated to be helpful in determining the feasibility of occurrence of phase or state transitions. These diagrams include the glass transition temperature ( T g ) curve and the equilibrium liquidus curves. The inclusion of the nonequilibrium curves enables relationships with the time coordinate and, thus, with the dynamic behavior of the systems to be established and helps to predict whether the systems are under thermodynamic or kinetic control for given composition vs temperature conditions, provided that the thermal history of the samples is known. The present work analyzed how complementary aspects of thermodynamics and nonequilibrium criteria and water dynamics can be assembled in order to demonstrate the formulation and processing strategies to optimize the stability of food products and ingredients, especially in dry systems. A wide variety of kinetic data from several chemical reactions (in vegetable and animal tissues, dairy products, ingredients, and pharmaceutical formulations or model systems) from the published literature on the results from specifi cally designed experiments were distributed in supplemented phase diagrams. The results indicated that both solid - water interactions and structural characteristics of the systems governed the dependence of reaction rates on relative humidity. In addition to the supplemented phase diagrams, structural aspects of the matrices where the reaction takes place, water - sorption properties, and water mobility itself were key aspects for a complete interpretation to describe the dynamics of the chemical reactions. © 2010 Blackwell Publishing.

Registro:

Documento: Parte de libro
Título:Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients
Autor:Buera, M.D.P.
Filiación:Departamentos de Industrias y de Química Orgánica, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Buenos Aires, Argentina
Palabras clave:Development of state diagrams-analyzing dynamics of quality changes; Differential scanning calorimetry (DSC)-analyzing thermal transitions; Kinetic control-challenge in chemistry and food sciences; Mannitol-stabilizing biomolecules; Matrix collapse-improving encapsulated biomolecules' stability; Supplemented temperature composition phase diagrams-potential of phase transitions; Temperature, water content of systems-kinetic coefficients of changes in foods; Thermodynamics, nonequilibrium criteria, water dynamics-development of foods, ingredients
Año:2010
Página de inicio:3
Página de fin:24
DOI: http://dx.doi.org/10.1002/9780470958193.ch1
Título revista:Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10
Título revista abreviado:Water Prop. in Food, Health, Pharmaceutical and Biol. Syst.: ISOPOW 10
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_97808138_v_n_p3_Buera

Referencias:

  • Acevedo, N.C., Briones, V., Buera, M.P., Aguilera, J.M., Microstructure affects the rate of chemical, physical and color changes during storage of dried apple discs (2008) J Food Eng, 85, pp. 222-231
  • Acevedo, N.C., Schebor, C., Buera, M.P., Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning (2006) J Food Eng, 77, pp. 1108-1115
  • Acevedo, N.C., Schebor, C., Buera, M.P., Non-enzymatic browning kinetics analyzed through water-solids interactions and water mobility (2008) J Agric Food Chem, 108, pp. 900-906
  • Bell, L., Kinetics of non-enzymatic browning in amorphous solid systems: distinguishing the effects of water activity and the glass transition (1995) Food Res Int, 28, pp. 591-597
  • Bell, L.N., Hageman, M.J., Differentiating between the effects of water activity and glass transition dependent mobility on a solid state chemical reaction: aspartame degradation (1994) J Agric Food Chem, 42, pp. 2398-2401
  • Bell, L.N., White, K.L., Thiamin stability in solids as affected by the glass transition (2000) J Food Sci, 65, pp. 498-501
  • Buera, M.P., Karel, M., Effect of physical changes on the rates of nonenzymic browning and related reactions (1995) Food Chem, 52, pp. 167-173
  • Buera, M.P., Schebor, C., Elizalde, B., Carbohydrate crystallisation phenomena in dehydrated food and ingredient formulation: involved factors, consequences and prevention (2005) J Food Eng, 67, pp. 157-165
  • Burin, L., Jouppila, K., Roos, Y., Kansikas, J., Buera, M.P., Color formation in dehydrated modified whey powder systems as affected by compression and T g (2000) J Agric Food Chem, 48, pp. 5263-5268
  • Burin, L., Jouppila, K., Roos, Y., Kansikas, J., Buera, M.P., Retention of β-galactosidase activity as related to Maillard reaction, lactose crystallization collapse and glass transition in low moisture whey systems (2004) Int Dairy J, 14, pp. 517-525
  • Calligaris, S., Nicoli, M.C., Effect of selected ions from lyotropic series on lipid oxidation rate (2006) Food Chem, 94, pp. 130-135
  • Chatakanonda, P., Chinachoti, P., Sriroth, K., Piyachomkwan, K., Chotineeranat, S., Tang, H.R., Hills, B., The influence of time and conditions of harvest on the functional behavior of cassava starch: a proton NMR relaxation study (2003) Carbohydr Polym, 53, pp. 233-240
  • Constantino, H.R., Andya, J.D., Nguyen, P.E., Dasovich, N., Crowe, J.H., Carpenter, J.F., Crowe, L.M., The role of vitrification in anhydrobiosis (1998) Annu Rev Physiol, 60, pp. 73-103
  • Crowe, J.H., Carpenter, J.F., Crowe, L.M., The role of vitrification in anhydrobiosis (1998) Annu Rev Physiol, 60, pp. 73-103
  • Desobry, S.A., Netto, F.M., Labuza, T.P., Preservation of β-carotene from carrots (1998) Crit Rev Food Sci Nutr, 38, pp. 381-396
  • Ediger, M.D., Spatially heterogeneous dynamics in supercooled liquids (2000) Annu Rev Phys Chem, 51, pp. 99-128
  • Eichner, K., Karel, M., The influence of water content and water activity on the sugar-amino browning reaction in model systems under various conditions (1972) J Agric Food Chem, 20, pp. 218-223
  • Elizalde, B.E., Herrera, L., Buera, M.P., Retention of β-carotene encapsulated in a trehalose matrix as affected by moisture content and sugar crystallization (2002) J Food Sci, 57, pp. 3039-3045
  • Espinosa, L., Schebor, C., Buera, M.P., Moreno, S., Chirife, J., Inhibition of trehalose crystallization by cytoplasmic yeast components (2006) Cryobiology, 52, pp. 157-160
  • Gabarra, P., Hartel, W., Corn syrup solids and their saccharide fractions affect crystallization of amorphous sucrose (1998) J Food Sci, 63, pp. 523-528
  • Hodge, J.E., Chemistry of browning reactions in model systems (1953) J Agric Food Chem, 1, pp. 928-943
  • Jouppila, K., Roos, Y.H., Glass transitions and crystallization in milk powders (1994) J Dairy Sci, 77, pp. 2907-2915
  • Karel, M., Physical structure and quality of dehydrated foods. In: Mujumdar AS, Filkova I, editors. Drying ' 91 (1991), pp. 26-35. , Amsterdam:Elsevier; Karel, M., Saguy, I., Effects of water on diffusion in food systems. In: Levine H, Slade L, editors. Water relationships of foods (1991), pp. 157-173. , New York:Plenum; Karmas, R., Buera, M.P., Karel, M., Effect of glass transition on rates of non-enzymatic browning in food systems (1992) J Agric Food Chem, 40, pp. 873-879
  • Kim, M., Saltmarch, M., Labuza, T.P., Non-enzymatic browning of hygroscopic whey powders in open versus sealed pouches (1981) J Food Proc Preserv, 5, pp. 49-57
  • Kou, Y., Dickinson, L.C., Chinachoti, P., Mobility characterization of waxy corn starch using wide-line 1 H nuclear magnetic resonance (2000) J Agric Food Chem, 48, pp. 5489-5495
  • Kouasi, K., Roos, Y.H., Glass transition and water effects on sucrose inversion by invertase in a lactose -sucrose system (2000) J Agric Food Chem, 48, pp. 2461-2466
  • Labrousse, S., Roos, Y., Karel, M., Collapse and crystallization in amorphous matrices with encapsulated compounds (1992) Sci Aliments, 12, pp. 575-769
  • Labuza, T., Baisier, W.M., The kinetics of nonenzymatic browning. In: Schwartzberg H, Hartel R, editors. Physical chemistry of foods (1992), pp. 595-649. , New York:Marcel Dekker; Labuza, T., Saltmarch, M., Kinetics of browning and protein quality loss in whey powders during steady state and nonsteady state storage conditions (1981) J Food Sci, 41, pp. 92-96
  • Leslie, S.B., Israeli, E., Lighthart, B., Crowe, J.H., Crowe, L.M., Trehalose and sucrose protect both membranes and proteins in intact bacteria during drying (1995) Appl Environ Microbiol, 61, pp. 3592-3597
  • Levi, G., Karel, M., The effect of phase transitions on release of n-propanol entrapped in carbohydrate glasses (1995) J Food Eng, 24, pp. 1-13
  • Levine, H., Slade, L., Glass transitions in foods. In: Schwartzberg H, Hartel R, editors. Physical chemistry of foods (1992), pp. 83-221. , New York:Marcel Dekker; Lievonen, S.M., Laaksonen, T.J., Roos, Y.H., Glass transition and reaction rates: nonenzymatic browning in glassy and liquid systems (1998) J Agric Food Chem, 46, pp. 2778-2784
  • Longinotti, M.P., Mazzobre, M.F., Buera, M.P., Corti, H.R., Effect of salts on the properties of aqueous sugar systems in relation to biomaterial stabilization. 2 Sugar crystallization rate and electrical conductivity behaviour (2002) Phys Chem Chem Phys, 4, pp. 533-540
  • Mazzobre, M.F., Buera, M.P., Chirife, J., Protective role of trehalose on thermal stability of lactase in relation to its glass and crystal forming properties and effect of delaying crystallization (1997) Lebensm Wiss Technol, 30, pp. 324-329
  • Mazzobre, M.F., Hough, G., Buera, M.P., Phase transitions and functionality of enzymes and yeasts in dehydrated matrices (2003) Food Sci Technol Int, 9, pp. 163-172
  • Mazzobre, M.F., Longinotti, M.P., Buera, M.P., Corti, H.R., Effect of salts on the properties of aqueous sugar systems in relation to biomaterial stabilization (2001) 1. Water sorption behavior and ice crystallization/melting. Cryobiology, 43, pp. 199-210
  • Mazzobre, M.F., Santagapita, P.R., Gutiérrez, N., Buera, M.P., Consequences of matrix structural changes on functional stability of enzymes as affected by electrolytes (2008), pp. 73-87. , In: Gutiérrez-López GF, Barbosa-Cánovas GV, Welti-Chanes J, Parada-Arias E, editors. Food engineering: integrated approaches. New York :Springer; Omatete, O.O., Judson King, C., Volatiles retention during rehumidification of freeze-dried food models (1978) J Food Technol, 13, pp. 265-280
  • Patist, A., Zoerb, H., Preservation mechanisms of trehalose in foods and biosystems (2005) Colloids Surf [B], 40, pp. 107-113
  • Pikal, M.J., Dellerman, K.M., Roy, M.I., Riggin, R.M., The effects of formulation variables on the stability of freeze-dried human growth hormone (1991) Pharm Res, 8, pp. 427-436
  • Prado, S.M., Buera, M.P., Elizalde, B.E., Structural collapse prevents β-carotene loss in a super-cooled polymeric matrix (2006) J Agric Food Chem, 54, pp. 79-85
  • Pyne, A., Koustov, C.H., Suryanarayanan, R., Solute crystallization in mannitol-glycine systems: implications on protein stabilization in freeze-dried formulations (2003) J Pharm Sci, 92, pp. 2272-2283
  • Roos, Y., Jouppila, K., Zielasko, B., Non-enzymatic browning-induced water plastification: glass transition temperature depression and reaction kinetics determination using DSC (1996) J Thermal Anal, 47, pp. 1437-1450
  • Roos, Y.H., Karel, M., Plasticizing effect of water on thermal behavior and crystallization of amorphous food models (1991) J Food Sci, 56, pp. 38-43
  • Schmidt, S.J., Lai, H., Use of NMR and MRI to study water relations in foods (1991), pp. 405-452. , In: Levine H, Slade L, editors. Water relationships in foods. New York:Plenum; Selim, K., Tsimidou, M., Biliaderis, C.G., Kinetic studies of saffron carotenoids encapsulated in amorphous polymer matrices (2000) Food Chem, 71, pp. 199-206
  • Serris, G.S., Biliaderis, C.G., Degradation of beetroot pigment encapsulated in polymeric matrices (2001) J Sci Food Agric, 81, pp. 691-700
  • Shimada, Y., Roos, Y., Karel, M., Oxidation of methyl linoleate encapsulated in amorphous lactose-based food model (1991) J Agric Food Chem, 39, pp. 637-641
  • Slade, L., Levine, H., Finlay, J.W., Protein quality and the effects of processing (1989), pp. 9-124. , In: Phillips R, Findlay LAW, editors, Amsterdam:Elsevier Science; Sun, W.Q., Leopold, A.C., Cytoplasmatic vitrification and survival of anhydrobiotic organisms (1997) PlantPhysiol, 89, pp. 767-772
  • Sutter, S.C., Buera, M.P., Elizalde, B.E., β-Carotene encapsulation in a mannitol matrix as affected by divalent cations and phosphate anion (2007) Int J Pharm, 332, pp. 45-54
  • Suzuki, T., Imamura, K., Yamamoto, K., Satoh, T., Okazaki, M., Thermal stabilization of freeze-dried enzymes by sugars (1997) J Chem Eng Jpn, 30, pp. 609-613
  • Tang, H.R., Godward, J., Hills, B., The distribution of water in native starch granules: a multinuclear NMR study (2000) Carbohydr Polym, 43, pp. 375-387
  • Timmermann, E.O., Chirife, J., The physical state of water sorbed at high activities in starch in terms of the GAB sorption equation (1991) J Food Eng, 13, pp. 171-179
  • Van Boekel, M.A., Kinetic aspects of the Maillard reaction: a critical review (2001) Nahrung/Food, 45, pp. 150-159
  • Yoshinari, T., Forbes, R.T., York, P., Karawahisma, Y., Crystallization of amorphous mannitol is retarded using boric acid (2003) Int J Pharm, 258, pp. 109-120

Citas:

---------- APA ----------
(2010) . Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients. Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 3-24.
http://dx.doi.org/10.1002/9780470958193.ch1
---------- CHICAGO ----------
Buera, M.D.P. "Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients" . Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (2010) : 3-24.
http://dx.doi.org/10.1002/9780470958193.ch1
---------- MLA ----------
Buera, M.D.P. "Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients" . Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10, 2010, pp. 3-24.
http://dx.doi.org/10.1002/9780470958193.ch1
---------- VANCOUVER ----------
Buera, M.D.P. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients. Water Prop. in Food, Health, Pharmaceutical and Biol. Syst.: ISOPOW 10. 2010:3-24.
http://dx.doi.org/10.1002/9780470958193.ch1