Moisture sorption isotherms of reduced-sugar confectionery coatings elaborated with stevia: Mathematical modeling and thermodynamic analysis

MEZA, B. E.; PERALTA, J. M.

JOURNAL OF FOOD PROCESS ENGINEERING

WILEY-BLACKWELL PUBLISHING, INC

Lugar: Londres; Año: 2023 vol. 46

0145-8876

This work was focused on the study of the adsorption phenomena in reduced-sugar confectionery coatings elaborated with a high-intensity sweetener (stevia) as a sucrose substitute. Formulations with different sucrose/stevia contents were elaborated and dried by casting method (60°C for 24 h). Films with dispersed/continuous phase ratios (S) ranging from 5 (60% sugar) to 2 (0% sugar) were obtained and stored at different temperatures (T) (5, 25, and 40°C) and water activities (0.206–0.963). Equilibrium moisture contents (M) were determined by a gravimetric method (drying at 70°C for 6 h and 0.01 atm). The experimental data and phenomena (net isosteric heat and entropy of adsorption) were successfully described through the theoretically-based generalized D´Arcy and Watt model. An antithetical temperature effect on M was observed between 25 and 40°C. Two crossover points were found and affected by T and S. Novel and industrially-useful information on reduced-sugar confectionery coatings was obtained.