Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations

Sugars are important components of the amorphous regions of dehydrated foods, and their structure may define product performance. The objective of present work was to analyze the impact of sugar crystallization on product quality, and to discuss some strategies to avoid sugar crystallization. Chemic...

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Autores principales:	Buera, María del Pilar, Schebor, Carolina C., Elizalde, Beatriz Emilia
Publicado:	2005
Materias:	Amorphous sugars Crystallization Dehydration Dehydroprotectants Structure Dehyroprotectants Product quality Sugar crystallization Enzymes Food additives Food processing Lipids Oxidation Supercooling Carbohydrates
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p157_Buera http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p157_Buera
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v67_n1-2_p157_Buera
record_format	dspace
spelling	paper:paper_02608774_v67_n1-2_p157_Buera2023-06-08T15:22:34Z Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations Buera, María del Pilar Schebor, Carolina C. Elizalde, Beatriz Emilia Amorphous sugars Crystallization Dehydration Dehydroprotectants Structure Amorphous sugars Dehyroprotectants Product quality Sugar crystallization Crystallization Dehydration Enzymes Food additives Food processing Lipids Oxidation Supercooling Carbohydrates Sugars are important components of the amorphous regions of dehydrated foods, and their structure may define product performance. The objective of present work was to analyze the impact of sugar crystallization on product quality, and to discuss some strategies to avoid sugar crystallization. Chemical changes, (non-enzymatic browning, lipid oxidation and enzymatic activity) were accelerated upon crystallization of the sugar matrix. Oxidation of encapsulated pigments was not prevented in the glassy state but it was delayed by crystallization inhibition of the encapsulating sugar. At a kinetic level, sugars promote the formation of glassy matrices delaying deteriorative reactions. At a specific-interaction level, dehydroprotectants interact with proteins and membranes and stabilize them by hydrogen bonding. Both aspects are related, since specific interactions cannot be manifested if the sugar is in the crystalline state and vitrification is the property which ensures inhibition of crystallization. The study of delay/inhibition of sugar crystallization in supercooled liquids may increase the range of applications of sugars for specific purposes. © 2004 Elsevier Ltd. All rights reserved. Fil:Buera, P. 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:Elizalde, B. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2005 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p157_Buera http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p157_Buera
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Amorphous sugars Crystallization Dehydration Dehydroprotectants Structure Amorphous sugars Dehyroprotectants Product quality Sugar crystallization Crystallization Dehydration Enzymes Food additives Food processing Lipids Oxidation Supercooling Carbohydrates
spellingShingle	Amorphous sugars Crystallization Dehydration Dehydroprotectants Structure Amorphous sugars Dehyroprotectants Product quality Sugar crystallization Crystallization Dehydration Enzymes Food additives Food processing Lipids Oxidation Supercooling Carbohydrates Buera, María del Pilar Schebor, Carolina C. Elizalde, Beatriz Emilia Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
topic_facet	Amorphous sugars Crystallization Dehydration Dehydroprotectants Structure Amorphous sugars Dehyroprotectants Product quality Sugar crystallization Crystallization Dehydration Enzymes Food additives Food processing Lipids Oxidation Supercooling Carbohydrates
description	Sugars are important components of the amorphous regions of dehydrated foods, and their structure may define product performance. The objective of present work was to analyze the impact of sugar crystallization on product quality, and to discuss some strategies to avoid sugar crystallization. Chemical changes, (non-enzymatic browning, lipid oxidation and enzymatic activity) were accelerated upon crystallization of the sugar matrix. Oxidation of encapsulated pigments was not prevented in the glassy state but it was delayed by crystallization inhibition of the encapsulating sugar. At a kinetic level, sugars promote the formation of glassy matrices delaying deteriorative reactions. At a specific-interaction level, dehydroprotectants interact with proteins and membranes and stabilize them by hydrogen bonding. Both aspects are related, since specific interactions cannot be manifested if the sugar is in the crystalline state and vitrification is the property which ensures inhibition of crystallization. The study of delay/inhibition of sugar crystallization in supercooled liquids may increase the range of applications of sugars for specific purposes. © 2004 Elsevier Ltd. All rights reserved.
author	Buera, María del Pilar Schebor, Carolina C. Elizalde, Beatriz Emilia
author_facet	Buera, María del Pilar Schebor, Carolina C. Elizalde, Beatriz Emilia
author_sort	Buera, María del Pilar
title	Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
title_short	Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
title_full	Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
title_fullStr	Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
title_full_unstemmed	Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
title_sort	effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations
publishDate	2005
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v67_n1-2_p157_Buera http://hdl.handle.net/20.500.12110/paper_02608774_v67_n1-2_p157_Buera
work_keys_str_mv	AT bueramariadelpilar effectsofcarbohydratecrystallizationonstabilityofdehydratedfoodsandingredientformulations AT scheborcarolinac effectsofcarbohydratecrystallizationonstabilityofdehydratedfoodsandingredientformulations AT elizaldebeatrizemilia effectsofcarbohydratecrystallizationonstabilityofdehydratedfoodsandingredientformulations
_version_	1768543227430830080

Effects of carbohydrate crystallization on stability of dehydrated foods and ingredient formulations

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