{"title":"Rheological, Thermal, and Moisture Sorption Characterisation of cocoa-flavoured Confectionery Coatings Elaborated with Isomalt as Sucrose Substitute","authors":"Bárbara E. Meza, Juan Manuel Peralta","doi":"10.1007/s11483-023-09819-1","DOIUrl":null,"url":null,"abstract":"<div><p>The objective of this work was to analyse the effect of partial sucrose replacement by isomalt on the thermal, rheological, and moisture sorption behaviour of cocoa-flavoured confectionery coatings. Formulations were elaborated using sucrose, isomalt, cocoa powder, vegetable oil, lecithin, glycerol, and water. Full-sugar sample (0%) was used as control and reduced-sugar formulations were obtained by replacing 25% and 50% of the sucrose by isomalt. Flow behaviour and thixotropy of liquid formulations were evaluated. Thermal properties (by differential scanning calorimetry) and moisture adsorption and desorption isotherms at 25 °C of films (dried by casting at 40 °C and 26% relative humidity for 24 h) were obtained in the water activity range of 0.225–0.927. Rheological behaviour was described by the Cross model and a first-order structural kinetic model. Sorption isotherms were analysed applying the Generalised D’Arcy and Watt (GDW) and Chi models. The presence of isomalt affected the rheology of liquid formulations, especially in the 50% sample. Similar thixotropic behaviour was found between 0% and 25% samples, with a ~ 100% recovery, indicating a better coating performance. The range of the mean onset (36–41 °C) and melting (95–155 °C) temperatures obtained was high, suggesting that the solid structure of films will be preserved at room storage conditions. The sorption isotherms showed a type-III shape, evidencing two characteristic surfaces with different sorption energies, and hysteresis between adsorption and desorption. The GDW and Chi models accurately described the isotherms. These results are useful to control the elaboration and conservation of reduced-sugar confectionery coatings.</p></div>","PeriodicalId":564,"journal":{"name":"Food Biophysics","volume":"19 1","pages":"219 - 229"},"PeriodicalIF":2.8000,"publicationDate":"2023-12-12","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food Biophysics","FirstCategoryId":"97","ListUrlMain":"https://link.springer.com/article/10.1007/s11483-023-09819-1","RegionNum":4,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q2","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
引用次数: 0
Abstract
The objective of this work was to analyse the effect of partial sucrose replacement by isomalt on the thermal, rheological, and moisture sorption behaviour of cocoa-flavoured confectionery coatings. Formulations were elaborated using sucrose, isomalt, cocoa powder, vegetable oil, lecithin, glycerol, and water. Full-sugar sample (0%) was used as control and reduced-sugar formulations were obtained by replacing 25% and 50% of the sucrose by isomalt. Flow behaviour and thixotropy of liquid formulations were evaluated. Thermal properties (by differential scanning calorimetry) and moisture adsorption and desorption isotherms at 25 °C of films (dried by casting at 40 °C and 26% relative humidity for 24 h) were obtained in the water activity range of 0.225–0.927. Rheological behaviour was described by the Cross model and a first-order structural kinetic model. Sorption isotherms were analysed applying the Generalised D’Arcy and Watt (GDW) and Chi models. The presence of isomalt affected the rheology of liquid formulations, especially in the 50% sample. Similar thixotropic behaviour was found between 0% and 25% samples, with a ~ 100% recovery, indicating a better coating performance. The range of the mean onset (36–41 °C) and melting (95–155 °C) temperatures obtained was high, suggesting that the solid structure of films will be preserved at room storage conditions. The sorption isotherms showed a type-III shape, evidencing two characteristic surfaces with different sorption energies, and hysteresis between adsorption and desorption. The GDW and Chi models accurately described the isotherms. These results are useful to control the elaboration and conservation of reduced-sugar confectionery coatings.
期刊介绍：
Biophysical studies of foods and agricultural products involve research at the interface of chemistry, biology, and engineering, as well as the new interdisciplinary areas of materials science and nanotechnology. Such studies include but are certainly not limited to research in the following areas: the structure of food molecules, biopolymers, and biomaterials on the molecular, microscopic, and mesoscopic scales; the molecular basis of structure generation and maintenance in specific foods, feeds, food processing operations, and agricultural products; the mechanisms of microbial growth, death and antimicrobial action; structure/function relationships in food and agricultural biopolymers; novel biophysical techniques (spectroscopic, microscopic, thermal, rheological, etc.) for structural and dynamical characterization of food and agricultural materials and products; the properties of amorphous biomaterials and their influence on chemical reaction rate, microbial growth, or sensory properties; and molecular mechanisms of taste and smell.
A hallmark of such research is a dependence on various methods of instrumental analysis that provide information on the molecular level, on various physical and chemical theories used to understand the interrelations among biological molecules, and an attempt to relate macroscopic chemical and physical properties and biological functions to the molecular structure and microscopic organization of the biological material.
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