Sorption properties of cambuci (Campomanesia phaea O. Berg) untreated and pre-treated with sorbitol as osmotic solute

Autor(es)

Paes, Mariana Schincariol ^[1] ; Pessoa Filho, Pedro de Alcantara ^{[1, 2]} ; Tadini, Carmen Cecilia ^{[1, 2]}

Afiliação do(s) autor(es)

^[1] Univ Sao Paulo, Chem Engn Dept, Escola Politecn, Main Campus, BR-05508010 Sao Paulo, SP - Brazil

^[2] Univ Sao Paulo, FoRC NAPAN Food Res Ctr, Sao Paulo - Brazil

• Tipo de documento: Artigo Científico
• Fonte: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 139, MAR 2021.
• Citações Web of Science: 0

Resumo

Sorption isotherms of sorbitol osmotically pre-treated cambuci slices were obtained at (40, 50, and 60) degrees C using DDI (dynamic) method. The curves were classified as type III and the fruits showed hydrophobic behavior at water activities (a(w)) lower than 0.4. The pre-treatment with sorbitol as osmotic solute resulted in changes in the sorption behavior indicating that this solute acts as a humidifier due to the water-binding property. The equilibrium moisture content (X-eq) was determined at (20, 30, and 40) % of relative humidity (RH). The results showed that the RH, pre-treatment and temperature significantly affected the X-eq (p < 0.05). In general, X-eq decreased at lower RH showing that a higher driving force contributes to larger water removal. The experimental data were fitted to BET, GAB, and zeta models that showed a good fit. The isosteric heat of sorption (Delta H-s) was calculated and reinforced the water-binding property of sorbitol as, for the same X-eq, the Delta H-s obtained by cambuci pre-treated samples were greater than by control ones. (AU)

• Processo FAPESP: 11/23599-0 - Desidratação da banana verde para obtenção de farinha: análise das propriedades físicas, químicas, funcionais e de microestrutura durante o processo e armazenamento
• Beneficiário: Carmen Cecilia Tadini
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/07914-8 - FoRC - Centro de Pesquisa em Alimentos
• Beneficiário: Bernadette Dora Gombossy de Melo Franco
• Modalidade de apoio: Auxílio à Pesquisa - Centros de Pesquisa, Inovação e Difusão - CEPIDs