Water Adsorption Properties of Two Types of Powdered Chrysanthemums Based on Structural Characterization and Thermodynamic Analysis

CHENG Xinfeng; LIU Fangfang; PAN Ling; HONG Lijie; WANG Shihao; YANG Chenhui

doi:10.13386/j.issn1002-0306.2023050045

Volume 45 Issue 5

Feb. 2024

Turn off MathJax

Article Contents

Abstract

References

Supplements

Science and Technology of Food Industry > 2024 > 45(5): 53-61. > DOI: 10.13386/j.issn1002-0306.2023050045

CHENG Xinfeng, LIU Fangfang, PAN Ling, et al. Water Adsorption Properties of Two Types of Powdered Chrysanthemums Based on Structural Characterization and Thermodynamic Analysis[J]. Science and Technology of Food Industry, 2024, 45(5): 53−61. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2023050045.

Citation:

PDF (2528 KB)

Water Adsorption Properties of Two Types of Powdered Chrysanthemums Based on Structural Characterization and Thermodynamic Analysis

1.
School of Ecology and Environment, Anhui Normal University, Wuhu 241002, China
2.
Collaborative Innovation Center of Recovery and Reconstruction of Degraded Ecosystem in Wanjiang Basin Co-founded by Anhui Province and Ministry of Education, Anhui Normal University, Wuhu 241002, China
3.
Huangshan Shenong Eco-Agriculture Co., Xiuning 245452, China

More Information

Received Date: May 08, 2023
Available Online: January 01, 2024

Graphical Abstract

Abstract

Abstract

To evaluate the correlation between the water absorption characteristics of dried chrysanthemums and their structure, water activity (A_w), and storage temperature, two types of powdered chrysanthemums ("Xiaohuangju" and "Gongjuwang") were analyzed through SEM, FTIR, and XPS. The results indicated that the surface of the powdered chrysanthemums was rough and contained a large number of indentations and cavities. In comparison to "Xiaohuangju", "Gongjuwang" powder had smaller particle sizes and more hydrophilic groups on the surface, such as -OH, O-C-O, etc. To examine the water adsorption behavior of two varieties of powdered chrysanthemums, the static gravimetric method was employed at 20, 30, and 40 ℃ and a range of A_w values from 0.112 to 0.976. Model fitting and thermodynamic analysis were conducted to gain insight into the water adsorption mechanism. An increase in water activity (A_w) resulted in a rise in the equilibrium water content (X_e) of powdered chrysanthemums, conversely, the higher the temperature, the lower the X_e values at the equivalent A_w levels. The fitting results demonstrated that the Peleg model was the most suitable model for depicting the water adsorption isotherms. Results from the thermodynamic analysis suggested that the net isosteric heat of adsorption (q_st) decreased when the equilibrium water content (X_e) increased, and the q_st values of "Xiaohuangju" and "Gongjuwang" powder remained steady in the presence of X_e values greater than 0.14 g/g and 0.24 g/g, respectively. The monolayer water content (X_m) of "Xiaohuangju" at 20, 30, and 40 ℃ were 0.0690, 0.0525, and 0.0505 g/g (d. b), respectively, while those of "Gongjuwang" were 0.0645, 0.0591 and 0.0584 g/g (d. b). When the temperature and water content increased, the effective pore size (r_p) of "Xiaohuangju" powder increased, exhibiting mesoporous characteristics when X_e>0.09 g/g (d. b). Conversely, the internal pores of “Gongjuwang” powder shifted from micropore to mesopore only when X_e>0.11 g/g (d. b). The results of the study can be employed as a guide for improving the drying process of chrysanthemums and determining the most suitable storage conditions.
- chrysanthemums,
- water adsorption properties,
- net isosteric heat of adsorption,
- effective pore size,
- structural characterization

FullText(HTML)

References (29)

References

[1]	周衡朴, 任敏霞, 管家齐, 等. 菊花化学成分、药理作用的研究进展及质量标志物预测分析[J]. 中草药,2019,50(19):4785−4795. [ZHOU H P, REN M X, GUAN J Q, et al. Research progress on chemical constituents and pharmacological effects of Chrysanthemum morifolium and predictive analysis on quality markers[J]. Chinese Traditional and Herbal Drugs,2019,50(19):4785−4795.] doi: 10.7501/j.issn.0253-2670.2019.19.030 ZHOU H P, REN M X, GUAN J Q, et al. Research progress on chemical constituents and pharmacological effects of Chrysanthemum morifolium and predictive analysis on quality markers[J]. Chinese Traditional and Herbal Drugs, 2019, 50（19）: 4785−4795. doi: 10.7501/j.issn.0253-2670.2019.19.030
[2]	WANG Y, SUN J C, MA D, et al. Improving the contents of the active components and bioactivities of Chrysanthemum morifolium Ramat.:The effects of drying methods[J]. Food Bioscience,2019,29:9−16. doi: 10.1016/j.fbio.2019.03.003
[3]	吴玉珍, 王洁琼, 余海涛, 等. 基于HS-SPME-GC-MS和OAV值分析不同干燥方式菊花脑的挥发性物质差异[J]. 食品科学,2023,44(8):228−237. [WU Y Z, WANG J Q, YU H T, et al. Analysis of volatile components of different dried Chrysanthemum nankingense based on headspace solid phase microextraction-gas chromatography-mass spectrometry and OAV[J]. Food Science,2023,44(8):228−237.] doi: 10.7506/spkx1002-6630-20220328-350 WU Y Z, WANG J Q, YU H T, et al. Analysis of volatile components of different dried Chrysanthemum nankingense based on headspace solid phase microextraction-gas chromatography-mass spectrometry and OAV[J]. Food Science, 2023, 44（8）: 228−237. doi: 10.7506/spkx1002-6630-20220328-350
[4]	CHEN C C. Validation of the component model for prediction of moisture sorption isotherms of two herbs and other products[J]. Foods,2019,8(6):191−208. doi: 10.3390/foods8060191
[5]	STANISZEWSKA I, DZADZ L, XIAO H W, et al. Evaluation of storage stability of dried cranberry powders based on the moisture sorption isotherms and glass transition temperatures[J]. Drying Technology,2022,40(1):89−99. doi: 10.1080/07373937.2020.1771362
[6]	ODUOLA A, LUTHRA K, ATUNGULU G G. Determination of moisture sorption isotherms of industrial hemp ( Cannabis sativa L.) flower and leaf composite powders[J]. Industrial Crops and Products,2022,186:115201. doi: 10.1016/j.indcrop.2022.115201
[7]	CHENG X F, ZHANG M, ADHIKARI B. Moisture adsorption in water caltrop ( Trapa bispinosa Roxb.) pericarps:Thermodynamic properties and glass transition[J]. Journal of Food Process Engineering,2020,43(8):e13442. doi: 10.1111/jfpe.13442
[8]	TAVARES L, NOREÑA C P Z. Characterization of the physicochemical, structural and thermodynamic properties of encapsulated garlic extract in multilayer wall materials[J]. Powder Technology,2021,378:388−399. doi: 10.1016/j.powtec.2020.10.009
[9]	AKSIL T, ABBAS M, TRARI M, et al. Water adsorption on lyophilized Arbutus unedo L. fruit powder:Determination of thermodynamic parameters[J]. Microchemical Journal,2019,145:35−41. doi: 10.1016/j.microc.2018.10.012
[10]	CHENG X F, PAN L, IQBAL M S, et al. Water adsorption properties of microalgae powders:Thermodynamic analysis and structural characteristics[J]. Journal of Stored Products Research,2023,101:102093. doi: 10.1016/j.jspr.2023.102093
[11]	SHIRKOLE S S, MUJUMDAR A S, SUTAR P P. Studies on thermal stability of high-power short time microwave dried paprika ( Capsicum annuum L.) considering the interaction of water molecules with sorption sites[J]. Drying Technology,2019,39(1):52−65.
[12]	ALPIZAR-REYES E, CARRILLO-NAVAS H, ROMERO-ROMERO R, et al. Thermodynamic sorption properties and glass transition temperature of tamarind seed mucilage ( Tamarindus indica L.)[J]. Food and Bioproducts Processing,2017,101:166−176. doi: 10.1016/j.fbp.2016.11.006
[13]	TAO Y, WU Y, YANG J, et al. Thermodynamic sorption properties, water plasticizing effect and particle characteristics of blueberry powders produced from juices, fruits and pomaces[J]. Powder Technology,2018,323:208−218. doi: 10.1016/j.powtec.2017.09.033
[14]	LIU P, QIAN L, WANG H, et al. New insights into the aging behavior of microplastics accelerated by advanced oxidation processes[J]. Environmental Science & Technology,2019,53(7):3579−3588.
[15]	KAUR M, MODI V K, SHARMA H K. Effect of carbonation and ultrasonication assisted hybrid drying techniques on physical properties, sorption isotherms and glass transition temperature of banana ( Musa) peel powder[J]. Powder Technology,2022,396:519−534. doi: 10.1016/j.powtec.2021.11.006
[16]	MALLEK-AYADI S, BAHLOUL N, KECHAOU N, et al. Mathematical modelling of water sorption isotherms and thermodynamic properties of Cucumis melo L. seeds[J]. LWT - Food Science and Technology,2020,131:109727. doi: 10.1016/j.lwt.2020.109727
[17]	CERVENKA L, HLOUSKOVA L, ZABCIKOVA S. Moisture adsorption isotherms and thermodynamic properties of green and roasted Yerba mate ( Ilex paraguariensis)[J]. Food Bioscience,2015,12:122−127. doi: 10.1016/j.fbio.2015.10.001
[18]	MADHUBALAJI C K, MUDALIAR S N, CHAUHAN V S, et al. Evaluation of drying methods on nutritional constituents and antioxidant activities of Chlorella vulgaris cultivated in an outdoor open raceway pond[J]. Journal of Applied Phycology,2021,33(3):1419−1434. doi: 10.1007/s10811-020-02355-2
[19]	WANG Y, LI X, CHEN X, et al. Effects of hot air and microwave-assisted drying on drying kinetics, physicochemical properties, and energy consumption of chrysanthemum[J]. Chemical Engineering and Processing - Process Intensification,2018,129:84−94. doi: 10.1016/j.cep.2018.03.020
[20]	ROUXHET P G, GENET M J. XPS analysis of bio-organic systems[J]. Surface and Interface Analysis,2011,43(12):1453−1470. doi: 10.1002/sia.3831
[21]	TESSON B, GENET M, FERNANDEZ V, et al. Surface chemical composition of diatoms[J]. Chembiochem:A European journal of Chemical Biology,2009,10:2011−2024. doi: 10.1002/cbic.200800811
[22]	SHCHUKAREV A, GOJKOVIC Z, FUNK C, et al. Cryo-XPS analysis reveals surface composition of microalgae[J]. Applied Surface Science,2020,526:146538. doi: 10.1016/j.apsusc.2020.146538
[23]	ROSA G S, MORAES M A, PINTO L A A. Moisture sorption properties of chitosan[J]. LWT - Food Science and Technology,2010,43(3):415−420. doi: 10.1016/j.lwt.2009.09.003
[24]	YOGENDRARAJAH P, SAMAPUNDO S, DEVLIEGHERE F, et al. Moisture sorption isotherms and thermodynamic properties of whole black peppercorns ( Piper nigrum L.)[J]. LWT-Food Science and Technology,2015,64(1):177−188. doi: 10.1016/j.lwt.2015.05.045
[25]	MACIEL G, DE LA TORRE D A, CARDOSO L M, et al. Determination of safe storage moisture content of soybean expeller by means of sorption isotherms and product respiration[J]. Journal of Stored Products Research,2020,86:101567. doi: 10.1016/j.jspr.2019.101567
[26]	MASAVANG S, WINCKLER P, TIRA-UMPHON A, et al. New insights into moisture sorption characteristics, nutritional composition, and antioxidant and morphological properties of dried duckweed [ Wolffia arrhiza (L.) Wimm][J]. Journal of the Science of Food and Agriculture,2022,102:2135−2143. doi: 10.1002/jsfa.11555
[27]	TORRES M D, SEIJO J. Water sorption behaviour of by-products from the rice industry[J]. Industrial Crops and Products,2016,86:273−278. doi: 10.1016/j.indcrop.2016.04.014
[28]	CARVALHO LAGO C, NOREÑA C P Z. Thermodynamic analysis of sorption isotherms of dehydrated yacon ( Smallanthus sonchifolius) bagasse[J]. Food Bioscience,2015,12:26−33. doi: 10.1016/j.fbio.2015.07.001
[29]	郑超, 康凯, 周术元, 等. 水分子在多孔炭材料上的吸附行为研究进展[J]. 化工进展,2021,40(7):3803−3812. [ZHENG C, KANG K, ZHOU S, et al. Adsorption behavior of water molecules on porous carbon materials[J]. Chemical Industry and Engineering Progress,2021,40(7):3803−3812.] ZHENG C, KANG K, ZHOU S, et al. Adsorption behavior of water molecules on porous carbon materials[J]. Chemical Industry and Engineering Progress, 2021, 40（7）: 3803−3812.