富含异麦芽糖的芒果的吸湿等温线和热力学性质。

IF 3.5 2区农林科学 Q1 AGRICULTURE, MULTIDISCIPLINARY

Journal of the Science of Food and Agriculture Pub Date : 2025-08-26 DOI:10.1002/jsfa.70149

Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Corrêa, Matheus de Souza Cruz, Maria Júlia Neves Martins, Marcio Augusto Ribeiro Sanches, Javier Telis-Romero

{"title":"富含异麦芽糖的芒果的吸湿等温线和热力学性质。","authors":"Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Corrêa, Matheus de Souza Cruz, Maria Júlia Neves Martins, Marcio Augusto Ribeiro Sanches, Javier Telis-Romero","doi":"10.1002/jsfa.70149","DOIUrl":null,"url":null,"abstract":"Background: Moisture sorption isotherms and thermodynamic parameters are essential for designing and optimizing food processing and storage systems. This study aimed to evaluate these characteristics in untreated and osmotically treated mango slices, using isomaltulose and sucrose as osmotic agents. Moisture sorption isotherms were determined at temperatures ranging from 313.15 to 353.15 K using the static gravimetric method. The net isosteric heat of sorption was calculated using the Clausius-Clapeyron equation, along with differential enthalpy, entropy, and Gibbs free energy.Results: The sorption isotherms exhibited type II and III behavior. Microbiological stability was maintained at equilibrium moisture content levels below 0.20, 0.15, and 0.20 kg water per kg dry matter for untreated mango and samples treated with sucrose and isomaltulose, respectively. In all cases, equilibrium moisture content decreased with increasing temperature. Among the models tested, the Guggenheim-Anderson-de Boer (GAB) model provided the best fit to the experimental data (R2 > 0.994, χ2 ≤ 6.9 × 10-4, RMSE ≤2.6 × 10-2). The isosteric heat and entropy values suggested that moisture-solid interactions resembled those of pure water at moisture levels above 0.35 kg water per kg dry matter. Gibbs free energy values indicated a non-spontaneous sorption process for untreated mango, whereas sorption in treated samples was spontaneous.Conclusion: The enthalpy-entropy compensation analysis confirmed that sorption processes in all mango samples were enthalpy-driven. Isomaltulose-treated mango exhibited the highest affinity for water, as evidenced by the most pronounced thermodynamic property values, highlighting its potential as a functional osmotic agent in fruit dehydration. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.","PeriodicalId":17725,"journal":{"name":"Journal of the Science of Food and Agriculture","volume":" ","pages":""},"PeriodicalIF":3.5000,"publicationDate":"2025-08-26","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Moisture sorption isotherms and thermodynamic properties of isomaltulose-enriched mango.\",\"authors\":\"Juliana Rodrigues do Carmo, Jefferson Luiz Gomes Corrêa, Matheus de Souza Cruz, Maria Júlia Neves Martins, Marcio Augusto Ribeiro Sanches, Javier Telis-Romero\",\"doi\":\"10.1002/jsfa.70149\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"Background: Moisture sorption isotherms and thermodynamic parameters are essential for designing and optimizing food processing and storage systems. This study aimed to evaluate these characteristics in untreated and osmotically treated mango slices, using isomaltulose and sucrose as osmotic agents. Moisture sorption isotherms were determined at temperatures ranging from 313.15 to 353.15 K using the static gravimetric method. The net isosteric heat of sorption was calculated using the Clausius-Clapeyron equation, along with differential enthalpy, entropy, and Gibbs free energy.Results: The sorption isotherms exhibited type II and III behavior. Microbiological stability was maintained at equilibrium moisture content levels below 0.20, 0.15, and 0.20 kg water per kg dry matter for untreated mango and samples treated with sucrose and isomaltulose, respectively. In all cases, equilibrium moisture content decreased with increasing temperature. Among the models tested, the Guggenheim-Anderson-de Boer (GAB) model provided the best fit to the experimental data (R2 > 0.994, χ2 ≤ 6.9 × 10-4, RMSE ≤2.6 × 10-2). The isosteric heat and entropy values suggested that moisture-solid interactions resembled those of pure water at moisture levels above 0.35 kg water per kg dry matter. Gibbs free energy values indicated a non-spontaneous sorption process for untreated mango, whereas sorption in treated samples was spontaneous.Conclusion: The enthalpy-entropy compensation analysis confirmed that sorption processes in all mango samples were enthalpy-driven. Isomaltulose-treated mango exhibited the highest affinity for water, as evidenced by the most pronounced thermodynamic property values, highlighting its potential as a functional osmotic agent in fruit dehydration. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.\",\"PeriodicalId\":17725,\"journal\":{\"name\":\"Journal of the Science of Food and Agriculture\",\"volume\":\" \",\"pages\":\"\"},\"PeriodicalIF\":3.5000,\"publicationDate\":\"2025-08-26\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Journal of the Science of Food and Agriculture\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://doi.org/10.1002/jsfa.70149\",\"RegionNum\":2,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"AGRICULTURE, MULTIDISCIPLINARY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Journal of the Science of Food and Agriculture","FirstCategoryId":"97","ListUrlMain":"https://doi.org/10.1002/jsfa.70149","RegionNum":2,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"AGRICULTURE, MULTIDISCIPLINARY","Score":null,"Total":0}

引用次数: 0

摘要

背景：吸湿等温线和热力学参数对于设计和优化食品加工和储存系统至关重要。本研究旨在评估未经处理和渗透处理的芒果片的这些特性，使用异麦芽糖和蔗糖作为渗透剂。在313.15 ~ 353.15 K的温度范围内，用静态重量法测定了吸湿等温线。利用克劳修斯-克拉珀龙方程，结合微分焓、熵和吉布斯自由能计算净等容吸收热。结果：吸附等温线表现为II型和III型行为。对于未经处理的芒果和经蔗糖和异麦芽糖处理的样品，微生物稳定性分别保持在每公斤干物质含水量低于0.20、0.15和0.20 kg的平衡水平。在所有情况下，平衡水分含量随温度升高而降低。经检验的模型中，Guggenheim-Anderson-de Boer （GAB）模型与实验数据拟合最佳（R2 > 0.994, χ2≤6.9 × 10-4, RMSE≤2.6 × 10-2）。等等热和熵值表明，在水分水平高于0.35 kg / kg干物质时，水-固相互作用类似于纯水。吉布斯自由能值表明未处理芒果的非自发吸附过程，而处理样品的吸附是自发的。结论：焓熵补偿分析证实，所有芒果样品的吸附过程都是焓驱动的。经异麦芽糖处理的芒果对水表现出最高的亲和性，最明显的热力学性质值证明了这一点，突出了它作为水果脱水功能渗透剂的潜力。©2025作者。约翰威利父子有限公司代表化学工业协会出版的《食品与农业科学杂志》。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

查看原文本刊更多论文

Moisture sorption isotherms and thermodynamic properties of isomaltulose-enriched mango.

Background: Moisture sorption isotherms and thermodynamic parameters are essential for designing and optimizing food processing and storage systems. This study aimed to evaluate these characteristics in untreated and osmotically treated mango slices, using isomaltulose and sucrose as osmotic agents. Moisture sorption isotherms were determined at temperatures ranging from 313.15 to 353.15 K using the static gravimetric method. The net isosteric heat of sorption was calculated using the Clausius-Clapeyron equation, along with differential enthalpy, entropy, and Gibbs free energy.

Results: The sorption isotherms exhibited type II and III behavior. Microbiological stability was maintained at equilibrium moisture content levels below 0.20, 0.15, and 0.20 kg water per kg dry matter for untreated mango and samples treated with sucrose and isomaltulose, respectively. In all cases, equilibrium moisture content decreased with increasing temperature. Among the models tested, the Guggenheim-Anderson-de Boer (GAB) model provided the best fit to the experimental data (R² > 0.994, χ² ≤ 6.9 × 10^-4, RMSE ≤2.6 × 10^-2). The isosteric heat and entropy values suggested that moisture-solid interactions resembled those of pure water at moisture levels above 0.35 kg water per kg dry matter. Gibbs free energy values indicated a non-spontaneous sorption process for untreated mango, whereas sorption in treated samples was spontaneous.

Conclusion: The enthalpy-entropy compensation analysis confirmed that sorption processes in all mango samples were enthalpy-driven. Isomaltulose-treated mango exhibited the highest affinity for water, as evidenced by the most pronounced thermodynamic property values, highlighting its potential as a functional osmotic agent in fruit dehydration. © 2025 The Author(s). Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

求助全文

通过发布文献求助，成功后即可免费获取论文全文。去求助

来源期刊

Journal of the Science of Food and Agriculture 工程技术-农业综合

CiteScore

8.10

自引率

4.90%

发文量

634

审稿时长

3.1 months

期刊介绍： The Journal of the Science of Food and Agriculture publishes peer-reviewed original research, reviews, mini-reviews, perspectives and spotlights in these areas, with particular emphasis on interdisciplinary studies at the agriculture/ food interface. Published for SCI by John Wiley & Sons Ltd. SCI (Society of Chemical Industry) is a unique international forum where science meets business on independent, impartial ground. Anyone can join and current Members include consumers, business people, environmentalists, industrialists, farmers, and researchers. The Society offers a chance to share information between sectors as diverse as food and agriculture, pharmaceuticals, biotechnology, materials, chemicals, environmental science and safety. As well as organising educational events, SCI awards a number of prestigious honours and scholarships each year, publishes peer-reviewed journals, and provides Members with news from their sectors in the respected magazine, Chemistry & Industry . Originally established in London in 1881 and in New York in 1894, SCI is a registered charity with Members in over 70 countries.