Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil.
Universidade de São Paulo, Escola Politécnica, Dept. of Chemical Eng., Main Campus, SP, Brazil; Universidade de São Paulo, FoRC/NAPAN-Food Research Center, Brazil.
Food Chem. 2022 Jan 15;367:130639. doi: 10.1016/j.foodchem.2021.130639. Epub 2021 Jul 20.
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.
在这项工作中，使用差示扫描量热法（DSC）和蒸汽吸附等温线对一种含有非淀粉多糖（NSP）的成分进行了表征，该成分是从过熟香蕉中获得的。使用乙醇从过熟香蕉中提取可溶性糖，得到富含 NSP 的固体部分。为了将其作为纤维粉团聚体应用于食品制备中，需要了解这种新成分的物理性质及其对温度和水分相互作用的响应。热分析结果，包括胶凝、玻璃化转变和熔融，允许构建状态图，然后将其与蒸汽吸附等温线进行比较，结果发现 25°C 时 NSP 和标准样品（阿拉伯木聚糖和聚半乳糖醛酸）类似于 Brunauer-Emmet-Teller（BET）III 型等温线。使用 Kwei 模型对玻璃化转变曲线进行了很好的拟合。这种方法使我们能够探索材料的稳定性，包括微生物降解和玻璃化转变引起的结构变化的安全限制。
