Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning

The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose-starch solutions and food (milk, cabbage, apple, potato, and chicken meat) systems were freeze-dried, equilibrated at 11-85% of R....

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Autores principales: Acevedo, N., Schebor, C., Buera, M.P.
Formato: JOUR
Materias:
Glass transition
Kinetics
Non-enzymatic browning
Relative humidity
Atmospheric humidity
Biopolymers
Food products
Freezing
Water
Lactose
Thermal transitions
Enzyme kinetics
Brassica oleracea var. capitata
Malus x domestica
Solanum tuberosum
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_02608774_v77_n4_p1108_Acevedo
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Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
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spelling todo:paper_02608774_v77_n4_p1108_Acevedo2023-10-03T15:12:19Z Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning Acevedo, N. Schebor, C. Buera, M.P. Glass transition Kinetics Non-enzymatic browning Relative humidity Atmospheric humidity Biopolymers Food products Freezing Glass transition Water Kinetics Lactose Non-enzymatic browning Thermal transitions Enzyme kinetics Brassica oleracea var. capitata Malus x domestica Solanum tuberosum The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose-starch solutions and food (milk, cabbage, apple, potato, and chicken meat) systems were freeze-dried, equilibrated at 11-85% of R.H. and incubated at 70 °C. Thermal transitions were determined by DSC. The kinetics of NEB development was analyzed. In PVP systems the maximum rate occurred at 33% R.H., at which Tg was close to the storage temperature. Above 33% R.H. the samples presented a fluid aspect at 70 °C and the NEB rate decreased when increasing R.H. In tissues containing structuring water insoluble biopolymers and presenting an intermediate degree of collapse, the maximum rate of NEB occurred at relative humidities in a range of 50-80%, when the samples were well above Tg at the storage temperature. In the lactose systems the maximum rate occurred at R.H. close to 40%, at conditions at which lactose was highly crystalline. © 2005 Elsevier Ltd. All rights reserved. Fil:Acevedo, N. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_02608774_v77_n4_p1108_Acevedo
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic Glass transition
Kinetics
Non-enzymatic browning
Relative humidity
Atmospheric humidity
Biopolymers
Food products
Freezing
Glass transition
Water
Kinetics
Lactose
Non-enzymatic browning
Thermal transitions
Enzyme kinetics
Brassica oleracea var. capitata
Malus x domestica
Solanum tuberosum
spellingShingle Glass transition
Kinetics
Non-enzymatic browning
Relative humidity
Atmospheric humidity
Biopolymers
Food products
Freezing
Glass transition
Water
Kinetics
Lactose
Non-enzymatic browning
Thermal transitions
Enzyme kinetics
Brassica oleracea var. capitata
Malus x domestica
Solanum tuberosum
Acevedo, N.
Schebor, C.
Buera, M.P.
Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
topic_facet Glass transition
Kinetics
Non-enzymatic browning
Relative humidity
Atmospheric humidity
Biopolymers
Food products
Freezing
Glass transition
Water
Kinetics
Lactose
Non-enzymatic browning
Thermal transitions
Enzyme kinetics
Brassica oleracea var. capitata
Malus x domestica
Solanum tuberosum
description The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose-starch solutions and food (milk, cabbage, apple, potato, and chicken meat) systems were freeze-dried, equilibrated at 11-85% of R.H. and incubated at 70 °C. Thermal transitions were determined by DSC. The kinetics of NEB development was analyzed. In PVP systems the maximum rate occurred at 33% R.H., at which Tg was close to the storage temperature. Above 33% R.H. the samples presented a fluid aspect at 70 °C and the NEB rate decreased when increasing R.H. In tissues containing structuring water insoluble biopolymers and presenting an intermediate degree of collapse, the maximum rate of NEB occurred at relative humidities in a range of 50-80%, when the samples were well above Tg at the storage temperature. In the lactose systems the maximum rate occurred at R.H. close to 40%, at conditions at which lactose was highly crystalline. © 2005 Elsevier Ltd. All rights reserved.
format JOUR
author Acevedo, N.
Schebor, C.
Buera, M.P.
author_facet Acevedo, N.
Schebor, C.
Buera, M.P.
author_sort Acevedo, N.
title Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_short Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_full Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_fullStr Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_full_unstemmed Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_sort water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
url http://hdl.handle.net/20.500.12110/paper_02608774_v77_n4_p1108_Acevedo
work_keys_str_mv AT acevedon watersolidsinteractionsmatrixstructuralpropertiesandtherateofnonenzymaticbrowning
AT scheborc watersolidsinteractionsmatrixstructuralpropertiesandtherateofnonenzymaticbrowning
AT bueramp watersolidsinteractionsmatrixstructuralpropertiesandtherateofnonenzymaticbrowning
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