Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato

Non-enzymatic browning (NEB) development was studied in dehydrated potato at 70 °C. It was related to the macroscopic and molecular properties and to water-solid interactions over a wide range of water activities. Time resolved 1H NMR, thermal transitions and water sorption isotherms were evaluated....

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Autores principales:	Acevedo, Nuria Cristina, Schebor, Carolina C., Buera, María del Pilar
Publicado:	2008
Materias:	Glass transition Molecular mobility Non-enzymatic browning Water sorption properties glass water article chemical reaction kinetics color cooling dehydration glycation isotherm molecular interaction physical phase potato prediction proton nuclear magnetic resonance proton transport reaction analysis solid time water content water transport Solanum tuberosum
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v108_n3_p900_Acevedo http://hdl.handle.net/20.500.12110/paper_03088146_v108_n3_p900_Acevedo
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_03088146_v108_n3_p900_Acevedo
record_format	dspace
spelling	paper:paper_03088146_v108_n3_p900_Acevedo2023-06-08T15:31:39Z Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar Glass transition Molecular mobility Non-enzymatic browning Water sorption properties glass water article chemical reaction kinetics color cooling dehydration glycation isotherm molecular interaction physical phase potato prediction proton nuclear magnetic resonance proton transport reaction analysis solid time water content water transport Solanum tuberosum Non-enzymatic browning (NEB) development was studied in dehydrated potato at 70 °C. It was related to the macroscopic and molecular properties and to water-solid interactions over a wide range of water activities. Time resolved 1H NMR, thermal transitions and water sorption isotherms were evaluated. Although non-enzymatic browning could be detected in the glassy state; colour development was higher in the supercooled state. The reaction rate increased up to a water content of 26 g/100 g of solids (aw = 0.84) and then decreased at higher water contents, concomitantly with the increase of water proton mobility. The joint analyses of NEB kinetics, water sorption isotherm and proton relaxation behaviour made it evident that the point at which the reaction rate decreased, after a maximum value, could be related to the appearance of highly mobile water. The results obtained in this work indicate that the prediction of chemical reaction kinetics can be performed through the integrated analysis of water sorption, water and solids mobility and the physical state of the matrix. © 2007 Elsevier Ltd. All rights reserved. Fil:Acevedo, N.C. 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, P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2008 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v108_n3_p900_Acevedo http://hdl.handle.net/20.500.12110/paper_03088146_v108_n3_p900_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 Molecular mobility Non-enzymatic browning Water sorption properties glass water article chemical reaction kinetics color cooling dehydration glycation isotherm molecular interaction physical phase potato prediction proton nuclear magnetic resonance proton transport reaction analysis solid time water content water transport Solanum tuberosum
spellingShingle	Glass transition Molecular mobility Non-enzymatic browning Water sorption properties glass water article chemical reaction kinetics color cooling dehydration glycation isotherm molecular interaction physical phase potato prediction proton nuclear magnetic resonance proton transport reaction analysis solid time water content water transport Solanum tuberosum Acevedo, Nuria Cristina Schebor, Carolina C. Buera, María del Pilar Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato
topic_facet	Glass transition Molecular mobility Non-enzymatic browning Water sorption properties glass water article chemical reaction kinetics color cooling dehydration glycation isotherm molecular interaction physical phase potato prediction proton nuclear magnetic resonance proton transport reaction analysis solid time water content water transport Solanum tuberosum
description	Non-enzymatic browning (NEB) development was studied in dehydrated potato at 70 °C. It was related to the macroscopic and molecular properties and to water-solid interactions over a wide range of water activities. Time resolved 1H NMR, thermal transitions and water sorption isotherms were evaluated. Although non-enzymatic browning could be detected in the glassy state; colour development was higher in the supercooled state. The reaction rate increased up to a water content of 26 g/100 g of solids (aw = 0.84) and then decreased at higher water contents, concomitantly with the increase of water proton mobility. The joint analyses of NEB kinetics, water sorption isotherm and proton relaxation behaviour made it evident that the point at which the reaction rate decreased, after a maximum value, could be related to the appearance of highly mobile water. The results obtained in this work indicate that the prediction of chemical reaction kinetics can be performed through the integrated analysis of water sorption, water and solids mobility and the physical state of the matrix. © 2007 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	Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato
title_short	Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato
title_full	Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato
title_fullStr	Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato
title_full_unstemmed	Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato
title_sort	non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato
publishDate	2008
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03088146_v108_n3_p900_Acevedo http://hdl.handle.net/20.500.12110/paper_03088146_v108_n3_p900_Acevedo
work_keys_str_mv	AT acevedonuriacristina nonenzymaticbrowningkineticsanalysedthroughwatersolidsinteractionsandwatermobilityindehydratedpotato AT scheborcarolinac nonenzymaticbrowningkineticsanalysedthroughwatersolidsinteractionsandwatermobilityindehydratedpotato AT bueramariadelpilar nonenzymaticbrowningkineticsanalysedthroughwatersolidsinteractionsandwatermobilityindehydratedpotato
_version_	1768542646003826688

Non-enzymatic browning kinetics analysed through water-solids interactions and water mobility in dehydrated potato

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