The influence of polydextrose on freeze-dried unripe acerola (Malpighia emarginata DC.) by the concept of a state diagram

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Author(s):	Matuda, Tatiana G. ; Hoshino, Larissa M. ; Ribeiro, Eliana P. ; Tadini, Carmen C. Total Authors: 4
Document type:	Journal article
Source:	Journal of Food Engineering; v. 341, p. 8-pg., 2023-03-01.
Abstract
Unripe acerola powders obtained from freeze-drying without (AV) and with polydextrose (AP) were characterized by using differential scanning calorimetry (DSC) and vapor sorption isotherms at (25, 35, and 45) degrees C in water activity (aw) range of 0.10-0.90. State diagrams built from DSC results, such as the glass transition (Tg) and freezing (Tm) points, were compared with those of the sorption isotherms. The Gordon-Taylor equation presented a good fit for Tg, in which the solids glass transition increased and the k parameter decreased in the presence of polydextrose. The isotherms obtained were Brunauer-Emmett-Teller (BET) type III, and the GuggenheimAnderson-de Boer (GAB) equation fitted to the experimental data showed slightly higher monolayer water content for AP, and not affected by temperature. Although there was a divergence in the stability when comparing the criteria of aw and Tg, polydextrose increased the aw and Tg of freeze-dried unripe acerola and conferred a stabler powder. (AU)

FAPESP's process:	13/07914-8 - FoRC - Food Research Center
Grantee:	Bernadette Dora Gombossy de Melo Franco
Support Opportunities:	Research Grants - Research, Innovation and Dissemination Centers - RIDC