Critical water activity and critical water content of freeze-dried strawberry powder as affected by maltodextrin and arabic gum

• Published in: Food research international 2012-07, Vol.47 (2), p.201-206
• Main Authors: Mosquera, L.H., Moraga, G., Martínez-Navarrete, N.
• Format: Article
• Language: English
• Subjects: Arabic gum; Biological and medical sciences; Food engineering; Food industries; Foods; Freeze-drying; Fruit and vegetable industries; Fruit powders; Fundamental and applied biological sciences. Psychology; General aspects; Glass transition; Glassy; Isotherms; Maltodextrin; Moisture content; Strawberries; Water activity; Water sorption
• ISSN: 0963-9969; 1873-7145
• DOI: 10.1016/j.foodres.2011.05.019

The adsorption isotherms (20°C) and the relationship between water content and glass transition temperature were modeled in freeze-dried strawberry powder studying the effect of the addition of maltodextrin and arabic gum. Both compositional and physicochemical analyses of strawberry pulp were performed. If the midpoint of the glass transition is considered, the critical water activity that ensures the glassy state of the product during storage at 20°C increased from 0.094 to 0.237–0.341 when maltodextrin and arabic gum were added, respectively. The increase in the critical water content was not so marked and it was noticeable only in arabic gum added sample (from 7.5 to 8.9g water/100g product), being this sample more stable. ► Freeze dried strawberry powder is very sensitive to stickiness development. ► Maltodextrin and arabic gum reduce its water adsorption capability. ► Maltodextrin and arabic gum increase its glass transition temperature. ► Maltodextrin (M) and arabic gum (AG) improve the stability of strawberry powder. ► AG is more effective than M to improve the handling of the powder.