Nanostructures and Minimum Integral Entropy as Related to Food Stability

Luz A. Pascual-Pineda; Enrique Flores-Andrade; César Ignacio Beristain Guevara; Liliana Alamilla-Beltrán; Jose Jorge Chanona-Pérez; Ebner Azuara-Nieto; Gustavo F. Gutiérrez-López

doi:10.1002/9780470958193.ch66

Nanostructures and Minimum Integral Entropy as Related to Food Stability

Luz A. Pascual-Pineda, Enrique Flores-Andrade, César Ignacio Beristain Guevara, Liliana Alamilla-Beltrán, Jose Jorge Chanona-Pérez, Ebner Azuara-Nieto, Gustavo F. Gutiérrez-López

Escuela Nacional de Ciencias Biológicas (ENCB)

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

1 Scopus citations

Abstract

This work evaluated the minimum integral entropy of the water adsorbed in the matrix of different nanostructured (NSM) and non - nanostructured (NNS) food - model systems and its relation to stability. Sorption isotherms were determined at 25 ° and 35 ° C for sucrose - calcium powder obtained by spray drying paprika - containing alginic acid capsules (AAs), and for sucrose - calcium NSM powder obtained by a cryogenic process and for paprika - containing alginic acid capsules, which included zeolite Valfor 100. The minimum integral entropy was assessed by means of the variation in the available adsorption surface in relation to water activity. The micropore volume was determined according to the Dubinin - Radushkevich relationship. The carotenoid red fraction loss was determined by a spectrophotometric assay. The physical and chemical stability of NSM was maintained at high relative humidities during storage. Food product stability can be improved by inducing nanostructures and thus facilitating entropic control of water adsorption.

Original language	English
Title of host publication	Water Properties in Food, Health, Pharmaceutical and Biological Systems
Subtitle of host publication	ISOPOW 10
Publisher	Wiley-Blackwell
Pages	681-687
Number of pages	7
ISBN (Print)	9780813812731
DOIs	https://doi.org/10.1002/9780470958193.ch66
State	Published - 14 May 2010

Keywords

Food product stability-inducing nanostructures
Minimum integral entropy-predicting range of relative humidities
Minimum integral entropy-variation in available adsorption surface
Nanostructures, integral entropy-food stability relation
Nanotechnology-developing new food materials
Water activity, glass transition temperature-optimal conditions for food preservation

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10.1002/9780470958193.ch66

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Pascual-Pineda, L. A., Flores-Andrade, E., Guevara, C. I. B., Alamilla-Beltrán, L., Chanona-Pérez, J. J., Azuara-Nieto, E., & Gutiérrez-López, G. F. (2010). Nanostructures and Minimum Integral Entropy as Related to Food Stability. In Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 (pp. 681-687). Wiley-Blackwell. https://doi.org/10.1002/9780470958193.ch66

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title = "Nanostructures and Minimum Integral Entropy as Related to Food Stability",

abstract = "This work evaluated the minimum integral entropy of the water adsorbed in the matrix of different nanostructured (NSM) and non - nanostructured (NNS) food - model systems and its relation to stability. Sorption isotherms were determined at 25 ° and 35 ° C for sucrose - calcium powder obtained by spray drying paprika - containing alginic acid capsules (AAs), and for sucrose - calcium NSM powder obtained by a cryogenic process and for paprika - containing alginic acid capsules, which included zeolite Valfor 100. The minimum integral entropy was assessed by means of the variation in the available adsorption surface in relation to water activity. The micropore volume was determined according to the Dubinin - Radushkevich relationship. The carotenoid red fraction loss was determined by a spectrophotometric assay. The physical and chemical stability of NSM was maintained at high relative humidities during storage. Food product stability can be improved by inducing nanostructures and thus facilitating entropic control of water adsorption.",

keywords = "Food product stability-inducing nanostructures, Minimum integral entropy-predicting range of relative humidities, Minimum integral entropy-variation in available adsorption surface, Nanostructures, integral entropy-food stability relation, Nanotechnology-developing new food materials, Water activity, glass transition temperature-optimal conditions for food preservation",

author = "Pascual-Pineda, {Luz A.} and Enrique Flores-Andrade and Guevara, {C{\'e}sar Ignacio Beristain} and Liliana Alamilla-Beltr{\'a}n and Chanona-P{\'e}rez, {Jose Jorge} and Ebner Azuara-Nieto and Guti{\'e}rrez-L{\'o}pez, {Gustavo F.}",

year = "2010",

month = may,

day = "14",

doi = "10.1002/9780470958193.ch66",

language = "Ingl{\'e}s",

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pages = "681--687",

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Pascual-Pineda, LA, Flores-Andrade, E, Guevara, CIB, Alamilla-Beltrán, L , Chanona-Pérez, JJ, Azuara-Nieto, E & Gutiérrez-López, GF 2010, Nanostructures and Minimum Integral Entropy as Related to Food Stability. in Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. Wiley-Blackwell, pp. 681-687. https://doi.org/10.1002/9780470958193.ch66

Nanostructures and Minimum Integral Entropy as Related to Food Stability. / Pascual-Pineda, Luz A.; Flores-Andrade, Enrique; Guevara, César Ignacio Beristain et al.
Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10. Wiley-Blackwell, 2010. p. 681-687.

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

TY - CHAP

T1 - Nanostructures and Minimum Integral Entropy as Related to Food Stability

AU - Pascual-Pineda, Luz A.

AU - Flores-Andrade, Enrique

AU - Guevara, César Ignacio Beristain

AU - Alamilla-Beltrán, Liliana

AU - Chanona-Pérez, Jose Jorge

AU - Azuara-Nieto, Ebner

AU - Gutiérrez-López, Gustavo F.

PY - 2010/5/14

Y1 - 2010/5/14

N2 - This work evaluated the minimum integral entropy of the water adsorbed in the matrix of different nanostructured (NSM) and non - nanostructured (NNS) food - model systems and its relation to stability. Sorption isotherms were determined at 25 ° and 35 ° C for sucrose - calcium powder obtained by spray drying paprika - containing alginic acid capsules (AAs), and for sucrose - calcium NSM powder obtained by a cryogenic process and for paprika - containing alginic acid capsules, which included zeolite Valfor 100. The minimum integral entropy was assessed by means of the variation in the available adsorption surface in relation to water activity. The micropore volume was determined according to the Dubinin - Radushkevich relationship. The carotenoid red fraction loss was determined by a spectrophotometric assay. The physical and chemical stability of NSM was maintained at high relative humidities during storage. Food product stability can be improved by inducing nanostructures and thus facilitating entropic control of water adsorption.

AB - This work evaluated the minimum integral entropy of the water adsorbed in the matrix of different nanostructured (NSM) and non - nanostructured (NNS) food - model systems and its relation to stability. Sorption isotherms were determined at 25 ° and 35 ° C for sucrose - calcium powder obtained by spray drying paprika - containing alginic acid capsules (AAs), and for sucrose - calcium NSM powder obtained by a cryogenic process and for paprika - containing alginic acid capsules, which included zeolite Valfor 100. The minimum integral entropy was assessed by means of the variation in the available adsorption surface in relation to water activity. The micropore volume was determined according to the Dubinin - Radushkevich relationship. The carotenoid red fraction loss was determined by a spectrophotometric assay. The physical and chemical stability of NSM was maintained at high relative humidities during storage. Food product stability can be improved by inducing nanostructures and thus facilitating entropic control of water adsorption.

KW - Food product stability-inducing nanostructures

KW - Minimum integral entropy-predicting range of relative humidities

KW - Minimum integral entropy-variation in available adsorption surface

KW - Nanostructures, integral entropy-food stability relation

KW - Nanotechnology-developing new food materials

KW - Water activity, glass transition temperature-optimal conditions for food preservation

UR - http://www.scopus.com/inward/record.url?scp=84876772451&partnerID=8YFLogxK

U2 - 10.1002/9780470958193.ch66

DO - 10.1002/9780470958193.ch66

M3 - Capítulo

SN - 9780813812731

SP - 681

EP - 687

BT - Water Properties in Food, Health, Pharmaceutical and Biological Systems

PB - Wiley-Blackwell

ER -

Nanostructures and Minimum Integral Entropy as Related to Food Stability

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Keywords

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