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 -