Publicação:
Properties of isomaltulose (Palatinose®) – An emerging healthy carbohydrate: Effect of temperature and solute concentration

dc.contributor.authordo Carmo, Juliana Rodrigues
dc.contributor.authorCorrêa, Jefferson Luiz Gomes
dc.contributor.authorPolachini, Tiago Carregari [UNESP]
dc.contributor.authorTelis-Romero, Javier [UNESP]
dc.contributor.institutionFederal University of Lavras
dc.contributor.institutionUniversidade Estadual Paulista (UNESP)
dc.date.accessioned2022-04-29T08:37:28Z
dc.date.available2022-04-29T08:37:28Z
dc.date.issued2022-02-01
dc.description.abstractIsomaltulose (Palatinose®) is an emerging low glycemic and low insulinemic carbohydrate with several health benefits. Therefore, data about the properties (solubility (IS), density (ρ), specific heat capacity (cp), thermal conductivity (λ), and dynamic viscosity (µ)) of isomaltulose solutions in a wide range of temperature and concentrations are scarce. The influence of the temperature and solute concentration was evaluated by fitting empirical equations commonly applied for carbohydrate solutions to the experimental data. The generic polynomial model concerning the significant variables predicted the experimental values with good accuracy (R2 > 0.99; p < 3.91%). The µ showed an Arrhenius exponential-type behavior (R2 > 0.97; p < 8.02%). IS increase with temperature (T). The ρ and µ increased with isomaltulose concentrations (IC) and decreased with T. The cp and λ increased with T and decreased with IC. The availability of these properties covers a lack of data for the effective design of food processing equipment and unit operations such as osmotic dehydration, pumping, and pasteurization.en
dc.description.affiliationDepartment of Food Science (DCA) Federal University of Lavras
dc.description.affiliationDepartment of Food Engineering and Technology São Paulo State University, São José do Rio
dc.description.affiliationUnespDepartment of Food Engineering and Technology São Paulo State University, São José do Rio
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)
dc.description.sponsorshipIdCNPq: 308567/2017-0
dc.description.sponsorshipIdCNPq: 310632/2018-8
dc.identifierhttp://dx.doi.org/10.1016/j.molliq.2021.118304
dc.identifier.citationJournal of Molecular Liquids, v. 347.
dc.identifier.doi10.1016/j.molliq.2021.118304
dc.identifier.issn0167-7322
dc.identifier.scopus2-s2.0-85121263754
dc.identifier.urihttp://hdl.handle.net/11449/230068
dc.language.isoeng
dc.relation.ispartofJournal of Molecular Liquids
dc.sourceScopus
dc.subjectModeling
dc.subjectSolubility
dc.subjectSucrose
dc.subjectThermophysical properties
dc.subjectViscosity
dc.titleProperties of isomaltulose (Palatinose®) – An emerging healthy carbohydrate: Effect of temperature and solute concentrationen
dc.typeArtigo
dspace.entity.typePublication
unesp.campusUniversidade Estadual Paulista (Unesp), Instituto de Biociências Letras e Ciências Exatas, São José do Rio Pretopt
unesp.departmentEngenharia e Tecnologia de Alimentos - IBILCEpt

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