Moisture Adsorption and Thermodynamic Properties of Hydrolyzed Potato Tocosh and Ginger Flours; [Propriedades de adsorção de umidade e características termodinâmicas de farinha de tocosh hidrolisada de batata e farinha de gengibre]

Niño R.M.V.; Sánchez L.M.; Quispe J.V.P.; Polo F.A.G. · Revista Colombiana de Quimica (2025) · DOI: 10.15446/rev.colomb.quim.v54n1.113962

Resumen

In this study, the moisture adsorption properties (GAB model) and thermodynamic characteristics —isosteric heat (Qst), entropy (∆S), Gibbs free energy (∆G), adsorption area (AS), and activation energy (Ea)— of potato tocosh flours, in natura (HTs), enzymatically hydrolyzed (HTe), and acid hydrolyzed (HTa), and of ginger flour (HJe) were compared. The influence of bioactive compounds (carbohydrates, phenols, and gingerols) on the hygroscopic behavior and stability of the materials was evaluated. HTa showed the highest monolayer moisture (X0 = 0.1105 – 0.0982 g H2O/g d.s.), which decreased with temperature. HJe exhibited the highest GAB parameters (C and K) and Qst (55.9–54.77 kJ/ kmol), and a ∆S of 29.695 kJ/kmol K. Negative ∆G values indicated spontaneous adsorption. AS was highest for HTa (390.14 m²/g at 20 °C), while its Ea was the lowest (4.52 kJ/mol), reflecting rapid adsorption. Drying flours to X0 and using impermeable containers are recommended, especially for HTa, due to their high exposed area. The results provide a scientific basis for optimizing the processing, storage, and industrial application of these flours in food and pharmaceutical products with nutraceutical potential.

Instituciones: Universidad Nacional de Trujillo