Artículo

Porras-Saavedra, J.; Favre, L.C.; Alamilla-Beltrán, L.; Mazzobre, M.F.; Gutiérrez-López, G.F.; Buera, M.D.P. "Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders" (2019) Journal of Food Engineering. 245:88-95
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Abstract:

Present work investigates the effect of thermal transitions and enthalpy relaxation phenomenon on the physico-chemical stability of paprika microencapsulated powders. Wall materials were combinations of soy protein isolates, maltodextrin and gum arabic. Powders stability was evaluated through the solid-water interactions, determined by sorption kinetics, calorimetry and color changes. The water sorption isotherms were well described by the GAB model. Below the critical condition, aw 0.6 and water content 11% (d. b.) the systems were in amorphous state at 25 °C, and enthalpy relaxations were detectable as endothermal events in the stored samples. The magnitude of the enthalpy relaxations increased with storage temperature below Tg and with time of storage. In the amorphous microencapsulates, luminosity changes measured as (Lo*-L*) values decreased as a function of time and aw, indicating pigment decoloration. The kinetics of the enthalpy relaxations changes, instead of the punctual values of the variables under study, were related to the dynamics of deteriorative changes. It can be concluded that enthalpy relaxation phenomenon can be established as a criterion for defining storage conditions or predict changes in microencapsulated and other systems that have to be stored in the glassy state. © 2018 Elsevier Ltd

Registro:

Documento: Artículo
Título:Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders
Autor:Porras-Saavedra, J.; Favre, L.C.; Alamilla-Beltrán, L.; Mazzobre, M.F.; Gutiérrez-López, G.F.; Buera, M.D.P.
Filiación:Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu S/n, Unidad Profesional Adolfo López MateosCP 07738, Mexico
Instituto Tecnológico Superior Del Occidente Del Estado de Hidalgo (ITSOEH), Paseo Del Agrarismo N° 2000, Carr. Mixquiahuala - Tula Km. 2.5. Rancho El Saucillo, Ciudad Mixquiahuala, HidalgoCP 42700, Mexico
Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Industrias y Departamento de Química Orgánica, Ciudad Universitaria, Intendente Güiraldes 2160, Buenos Aires, C1428EGA, Argentina
CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Ciudad Universitaria, Intendente Güiraldes 2160, Buenos Aires, C1428EGA, Argentina
CONICET - Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, Buenos Aires, C1425FQB, Argentina
Palabras clave:Enthalpy relaxation; Food powders; Microencapsulated; Thermal transitions; Chemical stability; Enthalpy; Microencapsulation; Powders; Viscoelasticity; Enthalpic relaxation; Enthalpy relaxation; Food powders; Microencapsulated; Physico-chemical stability; Soy protein isolates; Thermal transitions; Water sorption isotherms; Food storage
Año:2019
Volumen:245
Página de inicio:88
Página de fin:95
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2018.10.010
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:http://digital.bl.fcen.uba.ar/collection/paper/document/paper_02608774_v245_n_p88_PorrasSaavedra

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Citas:

---------- APA ----------
Porras-Saavedra, J., Favre, L.C., Alamilla-Beltrán, L., Mazzobre, M.F., Gutiérrez-López, G.F. & Buera, M.D.P. (2019) . Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders. Journal of Food Engineering, 245, 88-95.
http://dx.doi.org/10.1016/j.jfoodeng.2018.10.010
---------- CHICAGO ----------
Porras-Saavedra, J., Favre, L.C., Alamilla-Beltrán, L., Mazzobre, M.F., Gutiérrez-López, G.F., Buera, M.D.P. "Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders" . Journal of Food Engineering 245 (2019) : 88-95.
http://dx.doi.org/10.1016/j.jfoodeng.2018.10.010
---------- MLA ----------
Porras-Saavedra, J., Favre, L.C., Alamilla-Beltrán, L., Mazzobre, M.F., Gutiérrez-López, G.F., Buera, M.D.P. "Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders" . Journal of Food Engineering, vol. 245, 2019, pp. 88-95.
http://dx.doi.org/10.1016/j.jfoodeng.2018.10.010
---------- VANCOUVER ----------
Porras-Saavedra, J., Favre, L.C., Alamilla-Beltrán, L., Mazzobre, M.F., Gutiérrez-López, G.F., Buera, M.D.P. Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders. J Food Eng. 2019;245:88-95.
http://dx.doi.org/10.1016/j.jfoodeng.2018.10.010