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Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods

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Abstract

Carotenoids were encapsulated by means of coacervation by using a nanostructured material (NE) prepared with alginate/zeolite valfor 100 (1:3) and another that was non-nanostructured (AA) prepared with alginate at 2 %. The diameter of the AA and NE capsules was ≈1,200 μm. The NE protected the carotenoids at higher water activities (a w) than the AA. The highest retention of carotenoids (7,200 mg/kg dry solids for NE and 2,230 mg/kg dry solids for AA) was observed at water activities corresponding to the minimal integral entropy (≈0.35–0.45 for NE and ≈0.1 for AA). According to the enthalpy–entropy compensation, the water adsorption in the AA capsules was enthalpy driven at a w range of 0.115–0.973. However, the NE showed two zones: (1) at low a w (0.115–0.4), the water adsorption was controlled by entropy and (2) over an a w range of 0.4–0.973, controlled by enthalpy. Atomic force microscope images, moisture content corresponding to micropore volume and thermodynamic properties suggest that the adsorption process and the carotenoids stability were controlled by entropic barriers when the water molecules were adsorbed in the micropores (nanopores with pore diameter <2 nm). The practical use of these results is that increasing the number of micropores in the solid matrix of wall materials is possible to improve the preservation of nutrients and functional substances during processing and storage of foods.

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Abbreviations

AA:

Capsules of ammonium–calcium alginate

A 472 :

Absorption at 472 nm

A 508 :

Absorption at 508 nm

a w :

Water activity

a*:

Color parameter (red)

b*:

Color parameter (yellow)

B :

Constant related to the microporous structure of the adsorbent

C :

Maximum water adsorption by weakly binding sites (in gram water per 100 g dry solids) in Equation (1)

C R :

Red isochromic carotenoid pigment content (in milligram per kilogram dry solids)

C Y :

Yellow isochromic carotenoid pigment content (in milligram per kilogram dry solids)

C T :

Total carotenoid content

D :

Constant of adsorption in Eq. (5)

H V(T):

Integral molar heat of adsorption of water (in joule per mole)

H 0v (T):

Heat of condensation of pure water (in joule per mole)

K 'a :

Maximum water adsorption by strongly binding sites (in gram water per 100 g dry solids) in Equation 1

K a :

A dimensional measure of attraction of the primary sites for the adsorbate

K ' b :

Maximum water adsorption at secondary sites (in gram water per 100 g dry solids) in Equation 1

k b :

A dimensional measure of attraction of the secondary sites for the adsorbate

M :

Equilibrium moisture content

m :

Number of data pairs [(ΔH int)T,(ΔS int)T]

Mci :

Calculated moisture content

Mei :

Experimental moisture content

N :

Number of experimental data

n :

Number of isotherms used

N 1 :

Moles of adsorbed water

NE:

Capsules with ZV and ammonium–calcium alginate

P :

Mean relative deviation modulus (in percent)

P v :

Partial pressure of water in a food (in newton per square meter)

P 0v :

Vapour pressure of water at the same temperature (in newton per square meter)

R :

Universal gas constant (in joule per mole kelvin)

S :

Total entropy of adsorbed water molecules (in joule per mole kelvin)

S L :

Molar entropy of pure liquid water in equilibrium with vapour (in joule per mole kelvin)

S s = S/N 1 :

Integral entropy of water adsorbed in the adsorbent (in joule per mole kelvin)

T :

Sorption isotherm temperature (in kelvin)

T B :

Isokinetic temperature (in kelvin)

T hm :

Harmonic mean temperature (in kelvin)

V TB :

Standard error of the isokinetic temperature

W ap :

Molecular weight of the adsorbent

W v :

Molecular weight of the water

X :

Moisture content (in gram of water per 100 g dry solids)

X 0 :

Moisture content corresponding to the micropore volume (in gram of water per 100 g dry solids)

ZV:

Zeolite valfor 100

φ :

Surface potential (in joule per square meter)

∆G :

Change in Gibbs free energy (in joule per mole)

∆G B :

Change in Gibbs free energy at isokinetic temperature (in joule per mole)

∆H int :

Change in enthalpy (in joule per mole)

\( {\overline{\varDelta H}}_{\operatorname{int}} \) :

Average enthalpy

∆Sint :

Change in entropy (in joule per mole kelvin)

\( {\overline{\varDelta S}}_{\operatorname{int}} \) :

Average entropy

μ a :

Chemical potential of the adsorbent participating in the condensed phase (in joule per mole)

μ ap :

Chemical potential of the pure adsorbent (in joule per mole)

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Authors and Affiliations

  1. Dirección General de Investigaciones, Universidad Veracruzana, Av. Luis Castelazo Ayala s/n. Colonia Industrial Ánimas, C. P. 91190, Xalapa, Veracruz, Mexico

    Luz A. Pascual-Pineda

  2. Facultad de Ciencias Químicas de la Universidad Veracruzana, Prolongación Oriente 6, Orizaba, Veracruz, C. P. 94340, Mexico

    Enrique Flores-Andrade

  3. Escuela Nacional de Ciencias Biológicas del Instituto Politécnico Nacional, Prolongación de Carpio y Plan de Ayala, Colonia Plutarco Elías Calles, Delegación Miguel Hidalgo, Código Postal 11340, México City, Distrito Federal, Mexico

    Liliana Alamilla-Beltrán, Jose J. Chanona-Pérez & Gustavo F. Gutiérrez-López

  4. Instituto de Ciencias Básicas de la Universidad Veracruzana, Calle Dr. Rafael Sánchez Altamirano S/N, Colonia Industrial Animas, Xalapa, Veracruz, Código Postal 91192, Mexico

    César I. Beristain & Ebner Azuara

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  1. Luz A. Pascual-Pineda
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  2. Enrique Flores-Andrade
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  3. Liliana Alamilla-Beltrán
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  5. César I. Beristain
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  7. Ebner Azuara
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Correspondence to Ebner Azuara.

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Pascual-Pineda, L.A., Flores-Andrade, E., Alamilla-Beltrán, L. et al. Micropores and Their Relationship with Carotenoids Stability: A New Tool to Study Preservation of Solid Foods. Food Bioprocess Technol 7, 1160–1170 (2014). https://doi.org/10.1007/s11947-013-1162-0

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