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Water sorption isotherms on lyophilized jabuticaba (Myrciaria cauliflora) peel: potential byproduct for the production of dehydrated foods

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Abstract

In this work, water sorption profiles on lyophilized jabuticaba peel were evaluated using the BET, GAB, Halsey, Henderson, Oswin and Smith isotherm models. All water sorption studies were conducted using the static gravimetric method and saturated CH3COOK, K2CO3, NaBr, SnCl2, KCl and BaCl2 solutions at 20, 30 and 35 °C. The best water sorption isotherm fits were determined with the GAB model at 20 °C, Oswin model at 30 °C and Halsey model at 35 °C. The curve profiles of the isotherm models employed were classified as type III. The results revealed that lyophilized jabuticaba peel can be safely stored at 20, 30 or 35 °C with the monitoring and control of relative humidity, equilibrium humidity and water activity. However, microbial action and undesirable enzymatic reactions may occur at 35 °C when the relative humidity is above 22%. The present results are useful for defining suitable storage and production conditions of a novel jabuticaba peel-based process for the production of dehydrated foods.

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Abbreviations

CH3COOK:

Potassium acetate

K2CO3 :

Potassium carbonate

NaBr:

Sodium bromide

SnCl2 :

Tin (II) chloride

KCl:

Potassium chloride

BaCl2 :

Barium chloride

Xeq :

Equilibrium humidity

Xm :

Monolayer humidity

R2 :

Correlation coefficient

RMSE:

Root mean square error

E:

Relative error

MAE:

Median absolute error

BIC:

Bayesian information criterion

AIC:

Akaike information criterion

aw :

Water activity

RH, %:

Relative humidity

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Acknowledgements

ATP thanks the Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina (FAPESC, Brazil) for financial support (Grant numbers: 2019/TR672 and 2021/TR791) and Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil) for the research productivity scholarship (Grant number 312467/2019-2). This study was also funded in part by the Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil) – Finance Code 001)

Funding

Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina (FAPESC, Brazil, Grant numbers: 2019/TR672 and 2021/TR791. Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq, Brazil, Grant number 312467/2019–2). Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES, Brazil, Finance Code 001).

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Authors and Affiliations

  1. Postgraduate Program in Food Science and Technology, Santa Catarina State University, Br. 282, Km 574, Pinhalzinho, SC, 89870-000, Brazil

    Andréia Paula Dal Castel, Angélica Inês Kaufmann, Weber da Silva Robazza & Alexandre Tadeu Paulino

  2. Centro Universitário SENAI Santa Catarina - UniSENAI, Rua São Paulo, 1147, Victor Konder, Blumenau, SC, 89012-001, Brazil

    Creciana Maria Endres

  3. Department of Chemistry, Santa Catarina State University, Rua Paulo Malschitzki, 200, Zona Industrial Norte, Joinville, SC, 89219-710, Brazil

    Alexandre Tadeu Paulino

Authors
  1. Andréia Paula Dal Castel
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  2. Angélica Inês Kaufmann
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  3. Creciana Maria Endres
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  4. Weber da Silva Robazza
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  5. Alexandre Tadeu Paulino
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Contributions

APDC: Investigation, formal analysis, roles/writing—original draft, revisions. AIK: Investigation, formal analysis. CME: Investigation, formal analysis. WDSR: Funding acquisition, resources, revisions. ATP: Conceptualization, funding acquisition, investigation, methodology, project administration, resources, revisions, writing—review & editing.

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Correspondence to Alexandre Tadeu Paulino.

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Castel, A.P.D., Kaufmann, A.I., Endres, C.M. et al. Water sorption isotherms on lyophilized jabuticaba (Myrciaria cauliflora) peel: potential byproduct for the production of dehydrated foods. J Food Sci Technol 60, 419–428 (2023). https://doi.org/10.1007/s13197-022-05628-5

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