1. Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão).
- Author
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Marques, Bianca C., Rayo-Mendez, Lina M., and Tadini, Carmen C.
- Subjects
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BANANAS , *DISTRIBUTION isotherms (Chromatography) , *DIFFERENTIAL scanning calorimetry , *GLASS transitions , *THERMAL analysis , *STABILITY criterion - Abstract
[Display omitted] • An exploratory routine was carried out for a novel NSP-rich ingredient. • Interactions with water and exposure to high and low temperatures were studied. • Sorption isotherms of ripe bananas non-starch polysaccharides samples were Type III. • State diagrams of non-starch polysaccharides NSP from ripe bananas were built. • The stability criterion between water activity and glass transition was studied. 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. [ABSTRACT FROM AUTHOR]
- Published
- 2022
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