Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão).
Food Chem
; 367: 130639, 2022 Jan 15.
Article
em En
| MEDLINE
| ID: mdl-34348199
In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich fraction. The physical properties of this new ingredient and its response to temperature and water interactions are needed for its application as a fiber flour aggregate in food preparations. Results from thermal analyses, including gelatinization, glass transition and fusion, allowed building state diagrams, then compared to vapor sorption isotherms which resulted similar to a Brunauer-Emmet-Teller (BET) type III isotherm at 25 °C, for NSP and standards samples as arabinoxylan and polygalacturonic acid. A good fit was obtained for the glass transition curves using the Kwei model. This approach enabled us to explore the stability of the material, regarding safety limits for microbial deterioration and structural changes due to glass transition.
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Texto completo:
1
Coleções:
01-internacional
Base de dados:
MEDLINE
Assunto principal:
Musa
Idioma:
En
Revista:
Food Chem
Ano de publicação:
2022
Tipo de documento:
Article
País de afiliação:
Brasil
País de publicação:
Reino Unido