Relevance of physical properties in the stability of plant-based food products.

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dc.contributor.authorVenir, Elena
dc.contributor.authorMaltini, Enrico
dc.date.accessioned2013-11-19T08:11:03Z
dc.date.available2013-11-19T08:11:03Z
dc.date.issued2013-11
dc.description.abstractPlant tissues are composed of a watery solution of low molecular weight species, mainly sugars, salts and organic acids, and of high molecular weight hydrocolloids, contained in a water insoluble matrix of macromolecules, mostly carbohydrates. All these constituents interact with water, thus reducing its thermodynamic vapour pressure (aw), with small molecules interacting through polar binding, and large biopolymers through surface and capillary effects. Similarly, some constituents will greatly affect kinetic glass transition temperatures (Tg), while others will not. As regards stability, while microbial and chemical changes are mainly related to aw, structure-related changes such as collapse are dependent on the glass transition temperature, Tg. In simple systems such as juices, both thermodynamic and kinetic approaches, employed respectively for high and low moisture systems, have predictive ability, which can be unified in the concept of “critical aw”. However, in complex, multidomain, multiphase systems, such as vegetables and fruits, where insoluble polymeric phases are present, hydrocolloids such as soluble pectins will only slightly affect Tg and aw, but significantly increase the macro viscosity of the soluble fraction, thereby reducing the tendency to collapse. In such cases the use of Tg as a predictive tool must be considered with care. The interrelationships among these aspects are discussed in detail below.en_US
dc.identifier.citationVenir Elena, Maltini Enrico. Relevance of physical properties in the stability of plant-based food products. Indian Journal of Experimental Biology. 2013 Nov; 51(11): 895-904.en_US
dc.identifier.urihttps://imsear.searo.who.int/handle/123456789/149395
dc.language.isoenen_US
dc.source.urihttps://nopr.niscair.res.in/handle/123456789/23450en_US
dc.subjectGlass transitionen_US
dc.subjectPlant fooden_US
dc.subjectStabilityen_US
dc.subjectWater activityen_US
dc.subject.meshFood
dc.subject.meshHot Temperature
dc.subject.meshKinetics
dc.subject.meshPlants, Edible
dc.subject.meshThermodynamics
dc.subject.meshWater
dc.titleRelevance of physical properties in the stability of plant-based food products.en_US
dc.typeArticleen_US
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