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Cui T, Wu X, Mou T, Fan F. Water usability as a descriptive parameter of thermodynamic properties and water mobility in food solids. NPJ Sci Food 2023; 7:30. [PMID: 37316524 DOI: 10.1038/s41538-023-00207-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2022] [Accepted: 06/05/2023] [Indexed: 06/16/2023] Open
Abstract
A classic problem in preservation is the microbes can grow in low-moisture foods. In this paper, the water sorption, and thermodynamic properties of glucose/WPI solid matrices were measured, while their molecular mobility was analyzed and associated with the microbial growth of D. Hansenii at various aw and 30 °C. Although the sorption isotherms, Tg, and relaxation processes of studied matrices were affected by aw and WPI, the microbial growth showed highly dependent on water mobility rather than aw. Hence, we introduced water usability (Uw), derived from the mobility difference between system-involved water and liquid pure water explicating from the classical thermodynamic viewpoint, to describe the dynamic changes of water mobility in glucose/WPI matrices. Despite to aw, the yeast growth rate was enhanced at high Uw matrices concomitantly with a rapid cell doubling time. Therefore, the proposed Uw provides a better understanding of the water relationships of microorganisms in food preservation.
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Affiliation(s)
- Tingting Cui
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong, China
| | - Xukai Wu
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China
| | - Tian Mou
- School of Biomedical Engineering, Health Science Centre, Shenzhen University, Shenzhen, Guangdong, China.
| | - Fanghui Fan
- Department of Food Science and Engineering, College of Chemistry and Environmental Engineering, Shenzhen University, Shenzhen, Guangdong, China.
- Shenzhen Key Laboratory of Food Macromolecules Science and Processing, Shenzhen University, Shenzhen, Guangdong, China.
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Škrobot D, Dapčević-Hadnađev T, Tomić J, Maravić N, Popović N, Jovanov P, Hadnađev M. Techno-Functional Performance of Emmer, Spelt and Khorasan in Spontaneously Fermented Sourdough Bread. Foods 2022; 11:foods11233927. [PMID: 36496735 PMCID: PMC9741205 DOI: 10.3390/foods11233927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2022] [Revised: 11/18/2022] [Accepted: 11/28/2022] [Indexed: 12/09/2022] Open
Abstract
The aim of this study was to test the suitability of three different ancient wheat varieties (emmer, spelt and khorasan) to produce spontaneously fermented sourdough bread and to evaluate the impact on the dough rheological properties, ultrastructure and baking quality. Modern wheat sourdough bread and bakery yeast fermented bread were used as controls. Sourdoughs produced from modern and ancient wheats exerted different effects on dough viscoelastic properties, bread specific volume, texture, firming rate, colour and sensory properties, while there was no influence on bread water activity. Both khorasan sourdough, being characterised with the highest dough strength and dense gluten protein matrix, and emmer sourdough, with loose and thin gluten strands of low strength, yielded breads characterised by low specific volume and hard crumb texture. Spelt and modern wheat sourdough were characterised by foam-like dough structures with entrapped gas cells leading to breads of similar specific volume and texture. Although the yeast-fermented wheat flour exerted a higher specific volume and the lowest firmness, the sourdough wheat flour bread had a lower firming rate. A comparison of sourdough bread prepared with modern and ancient wheats revealed that breads based on ancient varieties possess a less noticeable sour taste, odour and flavour, thus contributing to more sensory-appealing sourdough bread.
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Affiliation(s)
- Dubravka Škrobot
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Tamara Dapčević-Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Jelena Tomić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Nikola Maravić
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
- Correspondence:
| | - Nikola Popović
- Institute of Molecular Genetics and Genetic Engineering, University of Belgrade, Vojvode Stepe 9, 444a, 11042 Belgrade, Serbia
| | - Pavle Jovanov
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
| | - Miroslav Hadnađev
- Institute of Food Technology, University of Novi Sad, Bulevar Cara Lazara 1, 21000 Novi Sad, Serbia
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Micro-computed tomography study on bread dehydration and structural changes during ambient storage. J FOOD ENG 2021. [DOI: 10.1016/j.jfoodeng.2020.110462] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
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Fysun O, Stoeckel M, Thienel KJF, Wäschle F, Palzer S, Hinrichs J. Prediction of Water Activity in Aqueous Polyol Solutions. CHEM-ING-TECH 2015. [DOI: 10.1002/cite.201400134] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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Sablani SS, Syamaladevi RM, Swanson BG. A Review of Methods, Data and Applications of State Diagrams of Food Systems. FOOD ENGINEERING REVIEWS 2010. [DOI: 10.1007/s12393-010-9020-6] [Citation(s) in RCA: 62] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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Osella CA, Sánchez HD, Carrara CR, de la Torre MA, Pilar Buera M. Water Redistribution and Structural Changes of Starch During Storage of a Gluten-free Bread. STARCH-STARKE 2005. [DOI: 10.1002/star.200400330] [Citation(s) in RCA: 80] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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Vittadini E, Chinachoti P, Lavoie JP, Pham X. Correlation of microbial response in model food systems with physico-chemical and “mobility” descriptors of the media. INNOV FOOD SCI EMERG 2005. [DOI: 10.1016/j.ifset.2004.11.001] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Vittadini E, Chinachoti P. Effect of physico-chemical and molecular mobility parameters on Staphylococcus aureus growth. Int J Food Sci Technol 2003. [DOI: 10.1046/j.1365-2621.2003.00738.x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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Abstract
Differential scanning calorimetry (DSC) measurements of dormant bacterial spores is traditionally associated with an endothermic transition at around 50 degrees C. This endothermic transition was described as an indicator for two main physico-chemical states in spores. These were a glassy state in the dormant spore core as a model for spore dormancy and a heat-activated state that generally facilitates spore resuscitation. The idea of a glassy state in dormant spores is based on the observation that a similar transition as in dormant spores was observed in low moisture biopolymers that are in a glassy state. Thermal properties of spores of Bacillus subtilis and B. cereus in a dormant and germinated, resuscitated state and of an outer and an inner coatless spore mutant of B. subtilis were investigated. Biopolymers with low moisture (<15%) and high moisture (>30%) contents such as maize starch, pectin, RNA and DNA were further studied. Critical evaluation of results revealed that the low temperature transition in dormant spores has some similarities to those observed in glassy biopolymers, but also to those of fully hydrated proteins and therefore does not necessarily indicate a glassy low moisture state. Its origin can also be attributed to the outer spore coats and it occurred at a lower temperature and for a shorter duration to be of significance for thermal heat activation of spores.
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Sun Z, Yang W, Siebenmorgen T, Stelwagen A, Cnossen A. Thermomechanical Transitions of Rice Kernels. Cereal Chem 2002. [DOI: 10.1094/cchem.2002.79.3.349] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Zhenhua Sun
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
| | - Wade Yang
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
| | - Terry Siebenmorgen
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
- Corresponding author. E-mail: Phone: 501-575-2841. Fax: 501-575-6936
| | | | - Auke Cnossen
- Department of Food Science, University of Arkansas, 2650 N. Young Ave., Fayetteville, AR 72704
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HOUGH GUILLERMO, BUERA MARÍADELPILAR, CHIRIFE JORGE, MORO OSVALDO. SENSORY TEXTURE OF COMMERCIAL BISCUITS AS A FUNCTION OF WATER ACTIVITY. J Texture Stud 2001. [DOI: 10.1111/j.1745-4603.2001.tb01034.x] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Pham X, Vittadini E, Levin RE, Chinachoti P. Role of water mobility on mold spore germination. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 1999; 47:4976-4983. [PMID: 10606561 DOI: 10.1021/jf990162i] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/23/2023]
Abstract
A sugar transport defected strain of Aspergillus nidulans (biA-1 sorA-2) was tested for spore germination in nutrient media containing various water activity (a(w)) values and varying amounts of non-nutritive, nontoxic carbohydrates (L-sorbose and cellulose). Freeze-dried media [containing the same nutrient level but different in sorbose/cellulose (s:c) ratio] were adjusted to 0.75-0.97a(w) at 25 degrees C before inoculation. Minimum a(w) for germination varied with s:c ratio. Because both sorbose and cellulose were not metabolizable and unable to be transported into the cells, the results reflected the molecular mobility of water. (2)H NMR T(2) relaxation time correlated well with spore germination time, and it distinguished the difference between water sorbed to cellulose and water in a solution associated with dissolved sorbose. On the other hand, mold germination time correlated poorly with a(w). It was highly dependent on the s:c ratio. Water mobility was found to correlate better with biological activity than a(w) because it differentiated the availability between water in dissolved sorbose and adsorbed water in cellulose.
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Affiliation(s)
- X Pham
- Department of Food Science, University of Massachusetts, Amherst, Massachusetts 01003, USA
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