Effect of maltodextrin weight fraction on the amorphous state and critical storage conditions of freeze‐dried juices

Summary Diagrams relating to water activity (aw), equilibrium moisture content (Xw) and glass transition temperature (Tg) are valuable tools for predicting amorphous fruit powders' storage procedure and stability. Thus, Tg–aw–Xw diagrams were constructed to characterise the amorphous state and...

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Bibliographic Details
Published in:International journal of food science & technology 2022-06, Vol.57 (6), p.3375-3384
Main Authors: Flores‐Ramírez, Alma, Grajales‐Lagunes, Alicia, Abud‐Archila, Miguel, Ruiz‐Cabrera, Miguel A.
Format: Article
Language:English
Subjects:
Chemical composition
differential scanning calorimetry
fruit powders
Fruits
Glass transition temperature
Juices
Maltodextrin
Moisture content
Moisture effects
Polynomials
Shelf life
sorption isotherms
Storage conditions
storage stability
Transition temperatures
Water activity
Water content
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Summary:Summary Diagrams relating to water activity (aw), equilibrium moisture content (Xw) and glass transition temperature (Tg) are valuable tools for predicting amorphous fruit powders' storage procedure and stability. Thus, Tg–aw–Xw diagrams were constructed to characterise the amorphous state and define the critical values of water content (Xwc) and water activity (awc) of freeze‐dried juices of strawberry, pineapple, kiwi and prickly pear prepared with maltodextrin at the dry mass fraction (WMD) of 0, 0.4 and 0.8. The Tg and sorption data were fitted with a polynomial equation and the Guggenheim–Anderson–de Boer (GAB) model respectively. A Tukey test was performed to evaluate the difference between critical values of the powders (P 
ISSN:0950-5423
1365-2621
DOI:10.1111/ijfs.15654