Food Biophysics

, Volume 6, Issue 3, pp 424–432 | Cite as

Determination of Moisture Sorption Characteristics of Oat Flour by Static and Dynamic Techniques with and Without Thymol as an Antimicrobial Agent

  • Aleida J. Sandoval
  • Doralys Guilarte
  • José A. Barreiro
  • Elissabetta Lucci
  • Alejandro J. Müller
ORIGINAL ARTICLE
First Online:
Received:
Accepted:

Abstract

The effectiveness of thymol as an antimicrobial agent during the determination of equilibrium moisture sorption data at high-water activities (0.50–0.98) was studied at 5, 23, and 45 °C in oat flour. The static gravimetric (SG) method (with and without added thymol) and the dynamic vapor sorption technique (DVS) were used. Microbial growth in samples conditioned in these environments at temperatures of 5 and 45 °C was null indicating no need for the use of thymol at these temperatures. However, samples confined in environments kept at 23 °C, when the SG method was used, needed addition of thymol since mold growth took place in its absence. The statistical comparison between experimental equilibrium moisture content (EMC) mean values showed that, at 45 °C, EMC values obtained using the SG technique with added thymol were significantly higher than those obtained without thymol by both SG and DVS techniques. This could indicate an interaction of thymol with food components or absorption by lipids present. Therefore, caution must be exerted when using thymol as an antimicrobial agent at elevated temperatures and high equilibrium relative humidity. Moisture adsorption isotherms for oat flour were determined using a DVS technique and no isotherm crossover with temperature, as previously reported for this product using thymol as an antimicrobial agent, was exhibited. Moisture sorption data obtained in this work by DVS can be considered more accurate than those previously reported for oat flour, since no external agent was involved during isotherm determinations.

Keywords

Sorption isotherms Thymol Oat flour Water activity 
This is a preview of subscription content, log in to check access.

Notes

Acknowledgments

We would like to acknowledge the financial support for this work from the National Funding for Science and Technology FONACIT in Venezuela through grant G-2005000776.

References

  1. 1.
    L.N. Bell, T.P. Labuza, Moisture Sorption: Practical Aspects of Isotherm Measurement and Use, 2nd edn. (AACC, Inc, Saint Paul, 2000), p. 122Google Scholar
  2. 2.
    P.P. Lewicki, W. Pomaranska-Lazuka, Errors in static desiccator method of water sorption isotherms estimation. Int. J. Food Prop. 6, 557–563 (2003)CrossRefGoogle Scholar
  3. 3.
    M.S. Rahman, R.H. Al-Belushi, Dynamic isopiestic method (DIM): measuring moisture sorption isotherm of freeze-dried garlic powder and other potential uses of DIM. Int. J. Food Prop. 9, 421–437 (2006)CrossRefGoogle Scholar
  4. 4.
    J.M. Jay, M.J. Loessner, D.A. Golden, Modern Food Microbiology, 7th edn. (Springer Science + Business Media Inc, N.Y, 2005), p. 790Google Scholar
  5. 5.
    C. Altieri, B. Speranza, M.A. Del Nobile, M. Sinigaglia, Suitability of bifidobacteria and thymol as biopreservatives in extending the shelf life of fresh packed plaice fillets. J. Appl. Microbiol. 99, 1294–1302 (2005)CrossRefGoogle Scholar
  6. 6.
    D. Valero, J.M. Valverde, D. Martinez-Romero, F. Guillen, S. Castillo, M. Serrano, The combination of modified atmosphere packaging with eugenol or thymol to maintain quality, safety and functional properties of table grapes. Postharvest Biol. Technol. 41, 317–327 (2006)CrossRefGoogle Scholar
  7. 7.
    N. Paster, B.J. Juven, E. Shaaya, M. Menasherov, R. Nitzan, H. Weisslowicz, U. Ravid, Inhibitory effect of oregano and thyme essential oils on moulds and foodborne bacteria. Lett. Appl. Microbiol. 11, 33–37 (1990)CrossRefGoogle Scholar
  8. 8.
    Anon, Mallinckrodt Baker, Material Safety Data Sheet. CAS No. 89-83-8 (Mallinckrodt Baker Inc, Phillipsburgh, 2006)Google Scholar
  9. 9.
    T.M.I. The Merck Index: An Encyclopedia of Chemicals, Drugs, and Biologicals. (Merck, 14th edition. Whitehouse Station, N.J., 2006) p. 2564Google Scholar
  10. 10.
    N.D. Menkov, Moisture sorption isotherms of lentil seeds at several temperatures. J. Food Eng. 44, 205–211 (2000)CrossRefGoogle Scholar
  11. 11.
    S.S. Sablani, R.M. Myhara, Z.H. Mahgoub Al-Attabi, M.M. Al-Mugheiry, Water sorption isotherms of freeze dried fish sardines. Drying Technol. 19, 673–680 (2001)CrossRefGoogle Scholar
  12. 12.
    R. Moreira, G. Vázquez, F. Chenlo, Influence of the temperature on sorption isotherms of chickpea: evaluation of isosteric heat of sorption. EJEAFChe 1, 1–11 (2002)Google Scholar
  13. 13.
    A.G. Durakova, N.D. Menkov, Moisture sorption characteristics of rice flour. Nahrung/Food 48, 137–140 (2004)CrossRefGoogle Scholar
  14. 14.
    A.G. Durakova, N.D. Menkov, Moisture sorption characteristics of chickpea flour. J. Food Eng. 68, 535–539 (2005)CrossRefGoogle Scholar
  15. 15.
    A.S. Cassini, L.D.F. Marczak, C.P.Z. Noreña, Water adsorption isotherms of texturized soy protein. J. Food Eng. 77, 194–199 (2006)CrossRefGoogle Scholar
  16. 16.
    A. Vega-Gálvez, E. Lara-Aravena, R. Lemus-Mondaca, Isotermas de Adsorción en Harina de Maíz (Zea mays L.). Ciência e Tecnol. Alim. 26, 821–827 (2006)CrossRefGoogle Scholar
  17. 17.
    N.D. Menkov, A.G. Durakova, Moisture sorption isotherms of sesame flour at several temperatures. Food Technol. Biotechnol. 45, 96–100 (2007)Google Scholar
  18. 18.
    A.M. Goula, T.D. Karapantsios, D.S. Achilias, K.G. Adamopoulos, Water sorption isotherms and glass transition temperature of spray dried tomato pulp. J. Food Eng. 85, 73–83 (2008)CrossRefGoogle Scholar
  19. 19.
    A. Vega-Gálvez, M. Palacios, R. Lemus-Mondaca, C. Passaro, Moisture sorption isotherms and isosteric heat determination in Chilean papaya (Vasconcellea pubescens). Quím. Nova 31(6) (2008). doi: 10.1590/S0100-40422008000600026
  20. 20.
    V. Ganesan, K. Muthukumarappan, K.A. Rosentrater, Sorption isotherm characteristics of distillers dried grains with solubles (DDGS). Trans. ASABE 51, 169–176 (2008)Google Scholar
  21. 21.
    J. Perdomo, A. Cova, A.J. Sandoval, L. García, E. Laredo, A.J. Müller, Glass transition temperatures and water sorption isotherms of cassava starch. Carbohydr. Polym. 76, 305–313 (2009)CrossRefGoogle Scholar
  22. 22.
    B. Brett, M. Figueroa, A.J. Sandoval, J.A. Barreiro, A.J. Müller, Moisture sorption characteristics of starchy products. Oat flour and rice flour. Food Biophysics 4, 151–157 (2009)CrossRefGoogle Scholar
  23. 23.
    X. Yu, S.E. Martin, S.J. Schimdt, Exploring the problem of mold growth and the efficacy of various mold inhibitor methods during moisture sorption isotherms measurements. J. Food Sci. 73(2), E69–E81 (2008)CrossRefGoogle Scholar
  24. 24.
    A.J. Sandoval, M. Nuñez, A.J. Müller, G. Della Valle, D. Lourdin, Glass transition temperatures of a starchy ready to eat breakfast cereal formulation and its main components determined by DSC and DMTA. Carbohydr. Polym. 76, 528–534 (2009)CrossRefGoogle Scholar
  25. 25.
    L.R. Beuchat, M.A. Cousin, Yeasts and molds, in Compendium of Methods for the Microbiological Examination of Foods, ed. by F. Pouch-Downes, K. Ito, 4th edn. (American Public Health Association, Washington, 2001), pp. 209–215Google Scholar
  26. 26.
    APHA, Compendium of Methods for the Microbiological Examination of Foods, 3 rdth edn. (American Public Health Association, Washington, 1992), p. xxxiii + 1264Google Scholar
  27. 27.
    L. Greenspan, Humidity fixed points of binary saturated aqueous solutions. J. Res. Natl. Bur. Stand. 81A, 89–96 (1977)Google Scholar
  28. 28.
    Association of Official Analytical Chemist, Official Methods of Analysis of the Association of Official Analytical Chemist (Washington, 1996)Google Scholar
  29. 29.
    L. Ott, An Introduction to Statistical Methods and Data Analysis (Duxbury Press, North Scituate, Massachusetts, 1977) p. 730Google Scholar
  30. 30.
    S. Brunauer, P.H. Emmett, E. Teller, Adsorption of gases in multimolecular layers. J. Am. Chem. Soc. 60, 309–320 (1938)CrossRefGoogle Scholar
  31. 31.
    M. Peleg, Assessment of a semi-empirical four parameter general model for sigmoid moisture sorption isotherms. J. Food Process Eng. 16, 21–37 (1993)CrossRefGoogle Scholar
  32. 32.
    C. Van den Berg, S. Bruin, Water activity and its Estimation in Food Systems, in Water activity: Influences on Food Quality, ed. by L.B. Rockland, G.F. Stewart (Academic, New York, 1981), pp. 147–177Google Scholar
  33. 33.
    P.E. Viollaz, C.O. Rovedo, Equilibrium sorption isotherms and thermodynamic properties of starch and gluten. J. Food Eng. 40, 287–292 (1999)CrossRefGoogle Scholar
  34. 34.
    AACC, Storage of Cereal Grains and Their Products, 4th edn. (Amer Assn of Cereal Chemists, St. Paul, MN, 1992) p. 615Google Scholar
  35. 35.
    A.H. Al-Muhtaseb, W.A. McMinn, T.R. Magee, Moisture sorption isotherm characteristics of food products: a review. Inst. Chem. Eng. Trans IchemE. 80(Part C), 118–127 (2002)Google Scholar
  36. 36.
    S. Brunauer, L.S. Deming, W.E. Deming, E. Troller, On the theory of Van der Waals adsorption of gases. J. Am. Chem. Soc. 62, 1723–1732 (1940)CrossRefGoogle Scholar
  37. 37.
    A.H. Al-Muhtaseb, W.A. McMinn, T.R. Magee, Water sorption of starch powders Part 1: mathematical description of experimental data. J. Food Eng. 61, 297–307 (2004)CrossRefGoogle Scholar
  38. 38.
    W.A. McMinn, T.R. Magee, Studies on the effect of temperature on the moisture sorption characteristics of potatoes. J. Food Process Eng. 22, 113–128 (1999)CrossRefGoogle Scholar
  39. 39.
    K.B. Palipane, R.H. Driscoll, Moisture sorption characteristics of inshell macadamia nuts. J. Food Eng. 18, 63–76 (1992)CrossRefGoogle Scholar
  40. 40.
    S. Rahman, Water activity and sorption properties of foods. In: Food properties handbook (CRC Press Inc, USA, 1995) pp. 1–86Google Scholar

Copyright information

© Springer Science+Business Media, LLC 2011

Authors and Affiliations

  • Aleida J. Sandoval
    • 1
  • Doralys Guilarte
    • 1
  • José A. Barreiro
    • 1
  • Elissabetta Lucci
    • 1
  • Alejandro J. Müller
    • 2
  1. 1.Departamento de Tecnología de Procesos Biológicos y BioquímicosUniversidad Simón BolívarCaracasVenezuela
  2. 2.Grupo de Polímeros USB, Departamento de Ciencia de los MaterialesUniversidad Simón BolívarCaracasVenezuela

Personalised recommendations