Water Properties in Food, Health, Pharmaceutical and Biological Systems

This title focuses on the comprehension of the properties of water in foods, enriched by the approaches from polymer and materials sciences, and by the advances of analytical techniques. The International Symposium on the Properties of Water (ISOPOW) promotes the exchange of knowledge between scientists involved in the study of food materials and scientists interested in water from a more basic point of view and the dialogue between academic and industrial scientists/technologists. This comprehensive book covers the topics presented at the 10th ISOPOW held in Bangkok, Thailand in 2007, including water dynamics in various systems, the role of water in functional food and nano-structured biomaterials. Special features include: Latest findings in the properties of water in food, pharmaceutical and biological systems Coverage of the 10th International Symposium on the Properties of Water (ISOPOW) Includes water dynamics, water in foods stability, and water in micro and nano-structured food and biomaterials Reflects the vast array of research and applications of water world wide

Preface xiii Editorial Note xv Acknowledgments xvii Contributors xix Part 1 Invited Speakers and Oral Presentations 3 Session 1: Water Mobility/Dynamics and Its Application in Food and Pharmaceutical Systems 5 Invited Speakers 1. Complementary Aspects of Thermodynamics, Nonequilibrium Criteria, and Water Dynamics in the Development of Foods and Ingredients 9 M. P. Buera 2. Water Mobility in Solid Pharmaceuticals as Determined by Nuclear Magnetic Resonance, Isothermal Sorption, and Dielectric Relaxation Measurements 25 S. Yoshioka and Y. Aso Oral Presentations 3. The Effect of Water and Fat Contents on the Enthalpy of Dissolution of Model Food Powders: A Thermodynamic Insight 41 A. Marabi, A. Raemy, A. Burbidge, R. Wallach, and I. S. Saguy 4. “Solvent Water” Concept Simplifies Mathematical Modeling in Fermenting Dough, a Multiphase Semisolid Food 49 S. M. Loveday and R. J. Winger 5. Microdomain Distribution in Food Matrices: Glass Transition Temperature, Water Mobility, and Reaction Kinetics Evidence in Model Dough Systems 59 Y. Kou Session 2: Water Essence and the Stability of Food and Biological Systems 67 Invited Speakers 6. Effect of Combined Physical Stresses on Cells: The Role of Water 71 J.-M. Perrier-Cornet, M. Moussa, H. Simonin, L. Beney, and P. Gervais 7. Soft Condensed Matter: A Perspective on the Physics of Food States and Stability 87 T. P. Labuza, T. J. Labuza, K. M. Labuza, and P. S. Labuza 8. Antiplasticization of Food Polymer Systems by Low Molecular Mass Diluents 115 C. C. Seow Oral Presentations 9. Freeze Drying of Lactobacillus coryniformis Si3: Focus on Water 141 Å. Schoug, J. Schnürer, and S. Håkansson 10. Water-Sorption Properties and Stability of Inclusion Complexes of Thymol and Cinnamaldehyde with β-Cyclodextrins 149 P. A. Ponce, M. P. Buera, and B. E. Elizalde 11. Beyond Water: Waterlike Functions of Other Biological Compounds in a Waterless System 157 B. R. Bhandari 12. Water Sorption and Transport in Dry, Crispy Bread Crust 165 M. B. J. Meinders, N. H. van Nieuwenhuijzen, R. H. Tromp, R. J. Hamer, and T. van Vliet 13. Water State and Distribution During Storage of Soy Bread with and without Almond 175 A. Lodi and Y. Vodovotz 14. Phase Separation of Ice Crystals in Starch-Based Systems During Freezing and Effects on Moisture Content and Starch Glass Transition 185 T. Tran, K. Piyachomkwan, and K. Sriroth 15. Carrot Fiber as a Carrier in Spray Drying of Fructose 191 K. Cheuyglintase and K. R. Morison Session 3: Microstructured and Nanostructured Changes in Food 199 Invited Speakers 16. Taking the Measure of Water 203 D. S. Reid 17. Rehydration Modeling of Food Particulates by Using Principles of Water Transport in Porous Media 219 I. S. Saguy, O. Troygot, A. Marabi, and R. Wallach 18. Protein Hydration in Structure Creation 237 P. J. Lillford and A.-M. Hermansson 19. Water Partitioning in Colloidal Systems as Determined by Nuclear Magnetic Resonance 251 P. Chinachoti and P. Chatakanonda 20. Physical Changes in Confectionery Products Caused by the Availability of Water, with a Special Focus on Lactitol Crystallization 271 M. H. Lim, B. Lampen, L. F. Siow, and T. Rades Oral Presentations 21. Entrapment of Probiotic Bacteria in Frozen Cryoprotectants and Viability in Freeze Drying 285 Y. H. Roos and K. S. Pehkonen 22. Fracture Behavior of Biopolymer Films Prepared from Aqueous Solutions 291 I. Yakimets, S. S. Paes, N. Wellner, and J. R. Mitchell Session 4: Biomaterial Sciences: Water in Stability and Delivery of Active Biomolecules 297 Invited Speakers 23. The Plasticization-Antiplasticization Threshold of Water in Microcrystalline Cellulose: A Perspective Based on Bulk Free Volume 301 S. P. Chamarthy, F. X. Diringer, and R. Pinal 24. Understanding the Role of Water in Nonaqueous Pharmaceutical Systems 315 B. D. Anderson, S. S. Rane, and T.-X. Xiang 25. Crystallization, Collapse, and Glass Transition in Low-Water Food Systems 335 Y. H. Roos 26. Carbohydrates in Amorphous States: Molecular Packing, Nanostructure, and Interaction with Water 353 J. Ubbink 27. Ice Crystallization in Gels and Foods Manipulated by the Polymer Network 373 N. Murase, S. Yamada, and N. Ijima 28. Marine-Inspired Water-Structured Biomaterials 385 A.-M. Hermansson, P. Olofsson, S. Ekstedt, M. Pihl, and P. Gatenholm Part 2 Poster Presentations 397 Session 5: Role of Water Mobility/Dynamics in Food and Pharmaceutical Systems 399 29. Another Unusual Property of Water: It Increases the Glass Transition Temperature of a Glassy Polymer 401 S. P. Chamarthy and R. Pinal 30. Molecular Mobility Interpretation of Water-Sorption Isotherms of Food Materials by Means of Gravimetric Nuclear Magnetic Resonance 411 W. P. Weglarz, M. Witek, C. Inoue, H. Van As, and J. van Duynhoven 31. Kinetics of Enthalpy Relaxation in Corn Syrup–Sucrose Mixtures 419 B. R. Bhandari and R. W. Hartel 32. Development of a Novel Phase Transition Measurement Device for Solid Food Materials: Thermal Mechanical Compression Test (TMCT) 429 Y. Liu, P. Intipunya, T. T. Truong, W. Zhou, and B. R. Bhandari 33. Proton Nuclear Magnetic Resonance Studies of Molecular Mobility in Potato Systems in Relation to Nonenzymatic Browning 437 N. C. Acevedo, C. Schebor, and M. P. Buera 34. Nonenzymatic Browning Reaction and Enthalpy Relaxation of Glassy Foods 445 K. Tsuji, K. Kawai, M. Watanabe, and T. Suzuki 35. Film-Forming Ability of Duck Egg White and Its Water-Vapor Barrier Property 453 W. Garnjanagoonchorn, A. Yimjaroenpornsakul, N. Poovarodom, and S. Praditdoung 36. Water-Vapor Permeability of Chitosan and Methoxy Poly(ethylene glycol)-b-poly(ε-caprolactone) Blend Homogeneous Films 459 N. Niamsa, N. Morakot, and Y. Baimark 37. Ice Formation in Concentrated Aqueous Glucose Solutions 465 P. Thanatuksorn, K. Kajiwara, N. Murase, and F. Franks 38. Effects of Sodium and Potassium Ions on the Viscosities in the Sodium/Potassium-Glucose-Water Ternary System 473 M. Soga, K. Kurosaki, and K. Kajiwara 39. Comparison of Water Sorption and Crystallization Behaviors of Freeze-Dried Lactose, Lactitol, Maltose, and Maltitol 477 K. Jouppila, M. Lähdesmäki, P. Laine, M. Savolainen, and R. A. Talja 40. Sorption Behavior of Extruded Rice Starch in the Presence of Glycerol 483 J. Enrione, S. Hill, J. R. Mitchell, and F. Pedreschi 41. Water State and Mobility Affect the Mechanical Properties of Coffee Beans 491 P. Pittia, G. Sacchetti, P. Rocculi, L. Venturi, M. Cremonini, and M. Dalla Rosa 42. Effect of Water Activity on the Release Characteristics of Encapsulated Flavor 499 A. Soottitantawat, H. Yoshii, and T. Furuta 43. Water and Protein Modifier Effects on the Phase Transitions and Microstructure of Mung-Bean Starch Granules 507 P. Hongsprabhas and K. Israkarn 44. Evaluation of the Disintegration and Diffusion of Pharmaceutical Solid Matrices by Image Processing and Nonlinear Dynamics 515 D. I. Téllez-Medina, A. Ortíz-Moreno, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-López Session 6: Properties and Stability of Food and Biological Systems 523 45. Effect of Water Content on Physical Properties of Potato Chips 525 F. Pedreschi and P. Moyano 46. Predicting Water Migration in Starchy Food During Cooking 533 S. Thammathongchat, M. Fukuoka, T. Hagiwara, T. Sakiyama, and H. Watanabe 47. Nonenzymatic Browning May Be Inhibited or Accelerated by Magnesium Chloride According to the Level of Water Availability and Saccharide-Specific Interactions 539 P. R. Santagapita, S. B. Matiacevich, and M. P. Buera 48. Combined Effect of Cinnamon Essential Oil and Water Activity on Growth Inhibition of Rhizopus stolonifer and Aspergillus flavus and Possible Application in Extending the Shelf Life of Bread 545 S. Nanasombat, N. Piumnoppakun, D. Atikanbodee, and M. Rattanasuwan 49. From Water to Ice: Investigation of the Effect of Ice Crystal Reduction on the Stability of Frozen Large Unilamellar Vesicles 551 L. F. Siow, T. Rades, and M. H. Lim 50. Does Microencapsulation Improve Storage Stability of Cloudberry (Rubus chamaemorus) Ellagitannins? 563 P. Laine, P. Kylli, M. Heinonen, and K. Jouppila 51. Nonenzymatic Browning Reaction of Glassy Foods: Characterization of Local Reactions Independent of the Glassy Matrix 571 K. Kawai, T. Suzuki, and K. Kajiwara 52. Physical Properties of Protein-Carbohydrate Sheets Produced by a Twin-Screw Extruder 577 R. A. Talja, K. S. Pehkonen, K. Jouppila, and Y. H. Roos 53. Thermal Transitions, Mechanical Properties, and Molecular Mobility in Cornflakes as Affected by Water Content 583 A. Farroni, S. B. Matiacevich, S. Guerrero, S. Alzamora, and M. P. Buera 54. Texture of Glassy Tapioca-Flour–Based Baked Products as a Function of Moisture Content 591 R. Kulchan, P. Suppakul, and W. Boonsupthip 55. Effects of Excipients on the Storage Stability of Freeze-Dried Xanthine Oxidase 599 P. Srirangsan, K. Kawai, N. Hamada-Sato, M. Watanabe, and T. Suzuki 56. Water Properties in Bread Produced with an Innovative Mixer 605 E. Curti, E. Vittadini, A. Di Pasquale, L. Riviera, F. Antoniazzi, and A. Storci 57. Evaluation of Deformation and Shrinking of Potato Slabs During Convective Drying 613 R. Campos-Mendiola, C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, A. Jiménez-Aparicio, and G. F. Gutiérrez-López 58. Effects of Different Cut-Induced Microstructural and Macrostructural Arrays on Convective Drying of Agave atrovirens Karw 619 C. Gumeta-Chávez, J. J. Chanona-Pérez, L. Alamilla-Beltrán, G. Calderón-Domínguez, A. Vega, P. Ligero, J. A. Mendoza-Pérez, and G. F. Gutiérrez-López 59. Study of White-Bread Structural Evolution by Means of Image Analysis and Associated Thermal History and Water-Loss Kinetics 627 A. Pérez-Nieto, J. J. Chanona-Pérez, G. Calderón-Domínguez, R. Farrera-Rebollo, L. Alamilla-Beltrán, and G. F. Gutiérrez-López 60. Effect of Hydrothermal Treatment on the Rheological Properties of High-Amylose Rice Starch 635 P. Khunae, T. Tran, and P. Sirivongpisal 61. Influence of Glass Transition on Oxygen Permeability of Starch-Based Edible Films 641 D. Thirathumthavorn, S. Charoenrein, and J. M. Krochta 62. Molecular Mobility and Seed Longevity in Chenopodium quinoa 647 M. Castellión, S. Maldonado, and M. P. Buera 63. Analyzing the Effect of Freeze-Thaw Cycle on the Off-Aroma of Pineapple by Using an Electronic Nose Technique 657 S. Charoenrein and T. Kaewtathip 64. Water Uptake and Solid Loss During Soaking of Milled Rice Grains 663 P. Chatakanonda and K. Sriroth 65. Microstructural, Physical, and Rehydration Properties of Maltodextrin Powders Obtained by Spray Drying 673 A. L. Muñoz-Herrera, V. Tejeda-Hernández, A. Jiménez-Aparicio, J. Welti-Chanes, J. J. Chanona-Pérez, L. Alamilla-Beltrán, and G. F. Gutiérrez-López 66. Nanostructures and Minimum Integral Entropy as Related to Food Stability 681 L. A. Pascual-Pineda, E. Flores-Andrade, C. I. B. Guevara, L. Alamilla-Beltrán, J. J. Chanona-Pérez, E. Azuara-Nieto, and G. F. Gutiérrez-López Index 689