Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning

The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose-starch solutions and food (milk, cabbage, apple, potato, and chicken meat) systems were freeze-dried, equilibrated at 11-85% of R....

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Autores principales:	Acevedo, Nuria Cristina, Schebor, Carolina C., Buera, María del Pilar
Publicado:	2006
Materias:	Glass transition Kinetics Non-enzymatic browning Relative humidity Atmospheric humidity Biopolymers Food products Freezing Water Lactose Thermal transitions Enzyme kinetics Brassica oleracea var. capitata Malus x domestica Solanum tuberosum
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v77_n4_p1108_Acevedo http://hdl.handle.net/20.500.12110/paper_02608774_v77_n4_p1108_Acevedo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_02608774_v77_n4_p1108_Acevedo
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spelling	paper:paper_02608774_v77_n4_p1108_Acevedo2023-06-08T15:22:37Z Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar Glass transition Kinetics Non-enzymatic browning Relative humidity Atmospheric humidity Biopolymers Food products Freezing Glass transition Water Kinetics Lactose Non-enzymatic browning Thermal transitions Enzyme kinetics Brassica oleracea var. capitata Malus x domestica Solanum tuberosum The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose-starch solutions and food (milk, cabbage, apple, potato, and chicken meat) systems were freeze-dried, equilibrated at 11-85% of R.H. and incubated at 70 °C. Thermal transitions were determined by DSC. The kinetics of NEB development was analyzed. In PVP systems the maximum rate occurred at 33% R.H., at which Tg was close to the storage temperature. Above 33% R.H. the samples presented a fluid aspect at 70 °C and the NEB rate decreased when increasing R.H. In tissues containing structuring water insoluble biopolymers and presenting an intermediate degree of collapse, the maximum rate of NEB occurred at relative humidities in a range of 50-80%, when the samples were well above Tg at the storage temperature. In the lactose systems the maximum rate occurred at R.H. close to 40%, at conditions at which lactose was highly crystalline. © 2005 Elsevier Ltd. All rights reserved. Fil:Acevedo, N. 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:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2006 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v77_n4_p1108_Acevedo http://hdl.handle.net/20.500.12110/paper_02608774_v77_n4_p1108_Acevedo
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Glass transition Kinetics Non-enzymatic browning Relative humidity Atmospheric humidity Biopolymers Food products Freezing Glass transition Water Kinetics Lactose Non-enzymatic browning Thermal transitions Enzyme kinetics Brassica oleracea var. capitata Malus x domestica Solanum tuberosum
spellingShingle	Glass transition Kinetics Non-enzymatic browning Relative humidity Atmospheric humidity Biopolymers Food products Freezing Glass transition Water Kinetics Lactose Non-enzymatic browning Thermal transitions Enzyme kinetics Brassica oleracea var. capitata Malus x domestica Solanum tuberosum Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
topic_facet	Glass transition Kinetics Non-enzymatic browning Relative humidity Atmospheric humidity Biopolymers Food products Freezing Glass transition Water Kinetics Lactose Non-enzymatic browning Thermal transitions Enzyme kinetics Brassica oleracea var. capitata Malus x domestica Solanum tuberosum
description	The kinetics of non-enzymatic browning (NEB) was studied in freeze-dried model and food systems in a wide range of relative humidity (R.H.) values. PVP, lactose, lactose-starch solutions and food (milk, cabbage, apple, potato, and chicken meat) systems were freeze-dried, equilibrated at 11-85% of R.H. and incubated at 70 °C. Thermal transitions were determined by DSC. The kinetics of NEB development was analyzed. In PVP systems the maximum rate occurred at 33% R.H., at which Tg was close to the storage temperature. Above 33% R.H. the samples presented a fluid aspect at 70 °C and the NEB rate decreased when increasing R.H. In tissues containing structuring water insoluble biopolymers and presenting an intermediate degree of collapse, the maximum rate of NEB occurred at relative humidities in a range of 50-80%, when the samples were well above Tg at the storage temperature. In the lactose systems the maximum rate occurred at R.H. close to 40%, at conditions at which lactose was highly crystalline. © 2005 Elsevier Ltd. All rights reserved.
author	Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar
author_facet	Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar
author_sort	Acevedo, Nuria Cristina
title	Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_short	Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_full	Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_fullStr	Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_full_unstemmed	Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
title_sort	water-solids interactions, matrix structural properties and the rate of non-enzymatic browning
publishDate	2006
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v77_n4_p1108_Acevedo http://hdl.handle.net/20.500.12110/paper_02608774_v77_n4_p1108_Acevedo
work_keys_str_mv	AT acevedonuriacristina watersolidsinteractionsmatrixstructuralpropertiesandtherateofnonenzymaticbrowning AT scheborcarolinac watersolidsinteractionsmatrixstructuralpropertiesandtherateofnonenzymaticbrowning AT bueramariadelpilar watersolidsinteractionsmatrixstructuralpropertiesandtherateofnonenzymaticbrowning
_version_	1768544593094115328

Water-solids interactions, matrix structural properties and the rate of non-enzymatic browning

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