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Propiedades de adsorción de humedad y características termodinámicas de harina de tocosh de papa hidrolizada y harina de jengibre
Moisture Adsorption and Thermodynamic Properties of Hydrolyzed Potato Tocosh and Ginger Flours
Propriedades de adsorção de umidade e características termodinâmicas de farinha de tocosh hidrolisada de batata e farinha de gengibre
DOI:
https://doi.org/10.15446/rev.colomb.quim.v54n1.113962Palabras clave:
Propiedades termodinámicas, Hidrólisis enzimática-ácida, Modelo GAB (es)Thermodynamic properties, Enzymatic acid hydrolysis, GAB model (en)
Propriedades termodinâmicas, Hidrólise ácida-enzimática, Modelo GAB (pt)
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En esta investigación se compararon las propiedades de adsorción de humedad (modelo GAB) y las características termodinámicas —calor isostérico (Qst), entropía (ΔS), energía libre de Gibbs (ΔG), área de adsorción (AS) y energía de activación (Ea)— de harinas de tocosh de papa, in natura (HTs), hidrolizada enzimáticamente (HTe) e hidrolizada por vía ácida (HTa), y de harina de jengibre (HJe). Se evaluó la influencia de los compuestos bioactivos (carbohidratos, fenoles y gingeroles) sobre el comportamiento higroscópico y la estabilidad de los materiales. La HTa presentó la mayor humedad de monocapa (X₀ = 0,1105–0,0982 g H₂O/g s.s.), la cual disminuyó con la temperatura. La HJe exhibió los parámetros GAB (C y K) y el Qst más altos (55,9–54,77 kJ/kmol), además de una ΔS de 29,695 kJ/kmol·K. Los valores negativos de ΔG indicaron adsorción espontánea. El AS fue mayor en la HTa (390,14 m²/g a 20 °C), mientras que su Ea fue la más baja (4,52 kJ/mol); esto refleja una adsorción rápida. Se recomienda secar las harinas hasta X₀ y emplear envases impermeables, especialmente para HTa, debido a su alta área expuesta. Los resultados aportan bases científicas para optimizar el procesamiento, almacenamiento y aplicación industrial de estas harinas en productos alimentarios y farmacéuticos con potencial nutracéutico.
In this study, the moisture adsorption properties (GAB model) and thermodynamic characteristics —isosteric heat (Qst), entropy (ΔS), Gibbs free energy (ΔG), adsorption area (AS), and activation energy (Ea)— of potato tocosh flours, in natura (HTs), enzymatically hydrolyzed (HTe), and acid hydrolyzed (HTa), and of ginger flour (HJe) were compared. The influence of bioactive compounds (carbohydrates, phenols, and gingerols) on the hygroscopic behavior and stability of the materials was evaluated. HTa showed the highest monolayer moisture (X₀ = 0.1105–0.0982 g H₂O/g d.s.), which decreased with temperature. HJe exhibited the highest GAB parameters (C and K) and Qst (55.9–54.77 kJ/kmol), and a ΔS of 29.695 kJ/kmol K. Negative ΔG values indicated spontaneous adsorption. AS was highest for HTa (390.14 m²/g at 20 °C), while its Ea was the lowest (4.52 kJ/mol), reflecting rapid adsorption. Drying flours to X₀ and using impermeable containers are recommended, especially for HTa, due to their high exposed area. The results provide a scientific basis for optimizing the processing, storage, and industrial application of these flours in food and pharmaceutical products with nutraceutical potential.
Neste estudo, foram estudadas as propriedades de adsorção de humidade (modelo GAB) e as características termodinâmicas –calor isotérico (Qst), entropia (ΔS), energia livre de Gibbs (ΔG), área de adsorção (AS) e energia de ativação (Ea)– das farinhas de batata tocosh, in natura (HTs), hidrolisadas enzimaticamente (HTe) e hidrolisadas com ácido (HTa), e da farinha de gengibre (HJe). Foi avaliada a influência dos compostos bioativos (hidratos de carbono, fenóis e gingeróis) no comportamento higroscópico e na estabilidade dos materiais. HTa apresentou a maior humidade da monocamada (X₀ = 0,1105–0,0982 g H₂O/g d.s.), que diminuiu com a temperatura. O HJe apresentou os parâmetros GAB (C e K) e Qst mais elevados (55,9–54,77 kJ/kmol), e um ΔS de 29,695 kJ/kmol K. Valores negativos de ΔG indicaram adsorção espontânea. O SA foi superior para o HTa (390,14 m²/g a 20 °C), enquanto o seu Ea foi o mais baixo (4,52 kJ/mol), refletindo uma rápida adsorção. Recomenda-se a secagem das farinhas até X₀ e a utilização de recipientes impermeáveis, especialmente para HTa, devido à sua elevada área exposta. Os resultados fornecem uma base científica para otimizar o processamento, armazenamento e aplicação industrial dessas farinhas em produtos alimentares e farmacêuticos com potencial nutracêutico.
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