Quality Deterioration of Freeze-dried Foods as Explained by their Glass Transition Temperature and Internal Structure

2003 ◽  
Vol 68 (3) ◽  
pp. 892-903 ◽  
Author(s):  
S. Khalloufi ◽  
C. Ratti
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Internal Structure ◽  
Quality Deterioration ◽  
Freeze Dried ◽  
Dried Foods

Reentanglement Kinetics of Freeze-Dried Polymers above the Glass Transition Temperature

2012 ◽  
Vol 45 (16) ◽  
pp. 6648-6651 ◽  
Author(s):  
Chao Teng ◽  
Yun Gao ◽  
Xiaoliang Wang ◽  
Wei Jiang ◽  
Chen Zhang ◽  
...  
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Freeze Dried ◽  
Kinetics Of

Water sorption isotherm and glass transition temperature of freeze-dried Syzygium cumini fruit (jambolan)

2014 ◽  
Vol 120 (1) ◽  
pp. 519-524 ◽  
Author(s):  
Roneval Felix de Santana ◽  
Eliseu Ribeiro de Oliveira Neto ◽  
Alysson Vieira Santos ◽  
Cleide Mara Faria Soares ◽  
Álvaro Silva Lima ◽  
...  
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Sorption Isotherm ◽  
Water Sorption ◽  
Syzygium Cumini ◽  
Water Sorption Isotherm ◽  
Freeze Dried

Glass transition properties of frozen and freeze-dried surimi products: Effects of sugar and moisture on the glass transition temperature

2008 ◽  
Vol 22 (2) ◽  
pp. 255-262 ◽  
Author(s):  
C OHKUMA ◽  
K KAWAI ◽  
C VIRIYARATTANASAK ◽  
T MAHAWANICH ◽  
S TANTRATIAN ◽  
...  
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Freeze Dried

scholarly journals Microencapsulation and Characterization of Natural Polyphenols from PHF Extract

2018 ◽  
Author(s):  
Syed Ammar Hussain ◽  
Ahsan Hameed ◽  
Yusuf Nazir ◽  
Tahira Naz ◽  
Yang Wu ◽  
...  
Keyword(s):  
Particle Size ◽  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Beta Carotene ◽  
Alpha Amylase ◽  
Total Phenolic ◽  
Freeze Dried ◽  
Alpha Glucosidase

Microencapsulation of polyherbal formulation (PHF) extract was carried out by freeze drying method, by employing gum arabic (GA), gelatin (GE), and maltodextrin (MD) with their designated different combinations as encapsulating wall materials. Antioxidant components (i.e total phenolic contents (TPC),Total flavonoids contents (TFC), and total condensed contents (TCT)), antioxidant activity (i.e. DPPH, β-carotene & ABTS+ assays), moisture contents, water activity (aw), solubility, hygroscopicity, glass transition temperature (Tg), particle size, morphology, in vitro alpha-amylase and alpha-glucosidase inhibition and bioavailability ratios of the powders were investigated. Amongst all encapsulated products, TB (5% GA and 5% MD) and TC (10% GA) has proven to be the best treatments with respect to the highest preservation of antioxidant components and their antioxidant potential by DPPH and β-carotene assays and noteworthy for an ABTS+ assays, in addition, the aforesaid treatments also demonstrated lower moisture content, aw, particle size and higher solubility, hygroscopicity and glass transition temperature (Tg). All freeze dried samples showed irregular (asymmetrical) microcrystalline structures. Furthermore, TB and TC also illustrated the highest in vitro anti-diabetic potential due to great potency for inhibiting alpha-amylase and alpha-glucosidase activities. In the perspective of bioavailability, TA, TB and TC demonstrated the excellent bioavailability ratios (%).Futhermore, the phytochemo-profiling of ethanolic extract of PHF was also revealed to find out the bioactive compounds.

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