Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders
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 so...
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Elsevier Ltd
2019
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| LEADER | 17118caa a22013217a 4500 | ||
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| 003 | AR-BaUEN | ||
| 005 | 20230518205744.0 | ||
| 008 | 190410s2019 xx ||||fo|||| 00| 0 eng|d | ||
| 024 | 7 | |2 scopus |a 2-s2.0-85056191048 | |
| 040 | |a Scopus |b spa |c AR-BaUEN |d AR-BaUEN | ||
| 030 | |a JFOED | ||
| 100 | 1 | |a Porras-Saavedra, J. | |
| 245 | 1 | 0 | |a Thermal transitions and enthalpic relaxations as related to the stability of microencapsulated paprika powders |
| 260 | |b Elsevier Ltd |c 2019 | ||
| 270 | 1 | 0 | |m Buera, M.D.P.; Universidad de Buenos Aires, Facultad de Ciencias Exactas y Naturales, Departamentos de Industrias y Departamento de Química Orgánica, Ciudad Universitaria, Intendente Güiraldes 2160, Argentina; email: pilar@di.fcen.uba.ar |
| 506 | |2 openaire |e Política editorial | ||
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| 520 | 3 | |a 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 |l eng | |
| 536 | |a Detalles de la financiación: Agencia Nacional de Promoción Científica y Tecnológica, PICT 2013-1331 | ||
| 536 | |a Detalles de la financiación: Consejo Nacional de Ciencia y Tecnología | ||
| 536 | |a Detalles de la financiación: Universidad de Buenos Aires, UBACYT 20020170100459BA, 415RT0495 | ||
| 536 | |a Detalles de la financiación: Josefina Porras-Saavedra acknowledges to CONACYT and to Programa de Movilidad en el Posgrado de la Red de Macro Universidades de América Latina y el Caribe for the fellowship to perform research activities. This work was supported by Agencia Nacional de Promoción Científica y Tecnológica ( PICT 2013-1331 ); Universidad de Buenos Aires ( UBACYT 20020170100459BA ) and Programa Iberoamericano CYTED, Red 415RT0495 . | ||
| 593 | |a Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, Wilfrido Massieu S/n, Unidad Profesional Adolfo López MateosCP 07738, Mexico | ||
| 593 | |a 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 | ||
| 593 | |a 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 | ||
| 593 | |a CONICET - Universidad de Buenos Aires, Instituto de Tecnología de Alimentos y Procesos Químicos (ITAPROQ), Ciudad Universitaria, Intendente Güiraldes 2160, Buenos Aires, C1428EGA, Argentina | ||
| 593 | |a CONICET - Consejo Nacional de Investigaciones Científicas y Técnicas, Godoy Cruz 2290, Buenos Aires, C1425FQB, Argentina | ||
| 690 | 1 | 0 | |a ENTHALPY RELAXATION |
| 690 | 1 | 0 | |a FOOD POWDERS |
| 690 | 1 | 0 | |a MICROENCAPSULATED |
| 690 | 1 | 0 | |a THERMAL TRANSITIONS |
| 690 | 1 | 0 | |a CHEMICAL STABILITY |
| 690 | 1 | 0 | |a ENTHALPY |
| 690 | 1 | 0 | |a MICROENCAPSULATION |
| 690 | 1 | 0 | |a POWDERS |
| 690 | 1 | 0 | |a VISCOELASTICITY |
| 690 | 1 | 0 | |a ENTHALPIC RELAXATION |
| 690 | 1 | 0 | |a ENTHALPY RELAXATION |
| 690 | 1 | 0 | |a FOOD POWDERS |
| 690 | 1 | 0 | |a MICROENCAPSULATED |
| 690 | 1 | 0 | |a PHYSICO-CHEMICAL STABILITY |
| 690 | 1 | 0 | |a SOY PROTEIN ISOLATES |
| 690 | 1 | 0 | |a THERMAL TRANSITIONS |
| 690 | 1 | 0 | |a WATER SORPTION ISOTHERMS |
| 690 | 1 | 0 | |a FOOD STORAGE |
| 700 | 1 | |a Favre, L.C. | |
| 700 | 1 | |a Alamilla-Beltrán, L. | |
| 700 | 1 | |a Mazzobre, M.F. | |
| 700 | 1 | |a Gutiérrez-López, G.F. | |
| 700 | 1 | |a Buera, M.D.P. | |
| 773 | 0 | |d Elsevier Ltd, 2019 |g v. 245 |h pp. 88-95 |p J Food Eng |x 02608774 |w (AR-BaUEN)CENRE-5580 |t Journal of Food Engineering | |
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