Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt.
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| Title: | Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt. |
|---|---|
| Authors: | Lima, Alexandre R.1 (AUTHOR), Cristofoli, Nathana L.1,2 (AUTHOR), Filippidis, Kyriakos3 (AUTHOR), Barreira, Luísa2 (AUTHOR), Vieira, Margarida C.1,4 (AUTHOR) mvieira@ualg.pt |
| Source: | Journal of Food Process Engineering. Nov2022, Vol. 45 Issue 11, p1-13. 13p. |
| Subjects: | Vapor barriers, Adhesive tape, Water vapor, Humidity, Salt |
| Abstract: | Waste of Salicornia ramosissima a halophyte plant used in gourmet cuisine, can be valorized after being dried and milled, becoming a vegetable salt, a healthier replacer of kitchen salt due to its lower sodium content (around 10‐fold less) but still maintaining an intense salty taste. To study the shelf life of this vegetable salt from S. ramosissima, packed in a cylindrical aluminum box, an accelerated shelf‐life testing (ASLT) was first carried out at 35, 40, 45, and 50°C by monitoring color, moisture, and water activity (aw) throughout the storage period. Moisture and aw decreased at increasing temperature, but the color was not affected. The moisture sorption isotherms (MSIs) were next produced at 15, 25, 35, and 45°C and relative humidity (RH: 6.5%–80%) using the static gravimetric method. Several mathematical models were tested to fit the MSI experimental data and finally the Oswin model was used to predict the moisture content. With this model, the isosteric heat was determined. A mass–balance model was used to predict shelf life and the equilibrium moisture content (Me) during storage based on predetermined MSI and water vapor rate transmission (WVTR) data. The predicted shelf life of the package with and without adhesive tape around the lid was 35 and 80 days (25°C, 75% RH) and 19 and 63 days (35°C, 90% RH), respectively. Practical Applications: By understanding the moisture sorption phenomenon in hygroscopic powders, this study can provide valuable data to the food industry dealing with such products. Being a microbiologically safe product due to its low aw and having color stabilized through previous drying, its mode of failure during storage proved to be the loss of its free‐flowing capacity. A methodology to evaluate the shelf life of this hygroscopic product packed in a cylindrical aluminum box is described. There is a need to draw attention to the fact that, despite aluminum with a thickness of.23 mm is a very effective barrier to water vapor penetration, such package has an extremely small gap between the lid and body, which is hard to measure, yet allows water vapor to flow through the package at a rate that results in its shelf life being less than 3 months. Ways to overcome this issue are suggested. [ABSTRACT FROM AUTHOR] |
| Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.) | |
| Database: | Engineering Source |
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| Header | DbId: egs DbLabel: Engineering Source An: 160000228 AccessLevel: 6 PubType: Academic Journal PubTypeId: academicJournal PreciseRelevancyScore: 0 |
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| Items | – Name: Title Label: Title Group: Ti Data: Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt. – Name: Author Label: Authors Group: Au Data: <searchLink fieldCode="AR" term="%22Lima%2C+Alexandre+R%2E%22">Lima, Alexandre R.</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Cristofoli%2C+Nathana+L%2E%22">Cristofoli, Nathana L.</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Filippidis%2C+Kyriakos%22">Filippidis, Kyriakos</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Barreira%2C+Luísa%22">Barreira, Luísa</searchLink><relatesTo>2</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Vieira%2C+Margarida+C%2E%22">Vieira, Margarida C.</searchLink><relatesTo>1,4</relatesTo> (AUTHOR)<i> mvieira@ualg.pt</i> – Name: TitleSource Label: Source Group: Src Data: <searchLink fieldCode="JN" term="%22Journal+of+Food+Process+Engineering%22">Journal of Food Process Engineering</searchLink>. Nov2022, Vol. 45 Issue 11, p1-13. 13p. – Name: Subject Label: Subjects Group: Su Data: <searchLink fieldCode="DE" term="%22Vapor+barriers%22">Vapor barriers</searchLink><br /><searchLink fieldCode="DE" term="%22Adhesive+tape%22">Adhesive tape</searchLink><br /><searchLink fieldCode="DE" term="%22Water+vapor%22">Water vapor</searchLink><br /><searchLink fieldCode="DE" term="%22Humidity%22">Humidity</searchLink><br /><searchLink fieldCode="DE" term="%22Salt%22">Salt</searchLink> – Name: Abstract Label: Abstract Group: Ab Data: Waste of Salicornia ramosissima a halophyte plant used in gourmet cuisine, can be valorized after being dried and milled, becoming a vegetable salt, a healthier replacer of kitchen salt due to its lower sodium content (around 10‐fold less) but still maintaining an intense salty taste. To study the shelf life of this vegetable salt from S. ramosissima, packed in a cylindrical aluminum box, an accelerated shelf‐life testing (ASLT) was first carried out at 35, 40, 45, and 50°C by monitoring color, moisture, and water activity (aw) throughout the storage period. Moisture and aw decreased at increasing temperature, but the color was not affected. The moisture sorption isotherms (MSIs) were next produced at 15, 25, 35, and 45°C and relative humidity (RH: 6.5%–80%) using the static gravimetric method. Several mathematical models were tested to fit the MSI experimental data and finally the Oswin model was used to predict the moisture content. With this model, the isosteric heat was determined. A mass–balance model was used to predict shelf life and the equilibrium moisture content (Me) during storage based on predetermined MSI and water vapor rate transmission (WVTR) data. The predicted shelf life of the package with and without adhesive tape around the lid was 35 and 80 days (25°C, 75% RH) and 19 and 63 days (35°C, 90% RH), respectively. Practical Applications: By understanding the moisture sorption phenomenon in hygroscopic powders, this study can provide valuable data to the food industry dealing with such products. Being a microbiologically safe product due to its low aw and having color stabilized through previous drying, its mode of failure during storage proved to be the loss of its free‐flowing capacity. A methodology to evaluate the shelf life of this hygroscopic product packed in a cylindrical aluminum box is described. There is a need to draw attention to the fact that, despite aluminum with a thickness of.23 mm is a very effective barrier to water vapor penetration, such package has an extremely small gap between the lid and body, which is hard to measure, yet allows water vapor to flow through the package at a rate that results in its shelf life being less than 3 months. Ways to overcome this issue are suggested. [ABSTRACT FROM AUTHOR] – Name: AbstractSuppliedCopyright Label: Group: Ab Data: <i>Copyright of Journal of Food Process Engineering is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.) |
| PLink | https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=160000228 |
| RecordInfo | BibRecord: BibEntity: Identifiers: – Type: doi Value: 10.1111/jfpe.14154 Languages: – Code: eng Text: English PhysicalDescription: Pagination: PageCount: 13 StartPage: 1 Subjects: – SubjectFull: Vapor barriers Type: general – SubjectFull: Adhesive tape Type: general – SubjectFull: Water vapor Type: general – SubjectFull: Humidity Type: general – SubjectFull: Salt Type: general Titles: – TitleFull: Shelf‐life study of a Salicornia ramosissima vegetable salt: An alternative to kitchen salt. Type: main BibRelationships: HasContributorRelationships: – PersonEntity: Name: NameFull: Lima, Alexandre R. – PersonEntity: Name: NameFull: Cristofoli, Nathana L. – PersonEntity: Name: NameFull: Filippidis, Kyriakos – PersonEntity: Name: NameFull: Barreira, Luísa – PersonEntity: Name: NameFull: Vieira, Margarida C. IsPartOfRelationships: – BibEntity: Dates: – D: 01 M: 11 Text: Nov2022 Type: published Y: 2022 Identifiers: – Type: issn-print Value: 01458876 Numbering: – Type: volume Value: 45 – Type: issue Value: 11 Titles: – TitleFull: Journal of Food Process Engineering Type: main |
| ResultId | 1 |
