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http://dx.doi.org/10.5657/KFAS.2021.0107

Moisture Sorption Characteristics of Lactobacillus brevis-fermented Sea Tangle Saccharina japonica, Mekabu Fucoidan, and These Mixture Powders  

Lee, Changheon (Department of Senior Human Ecology Cooperative Course (Food and Nutrition), Changwon National University)
Sim, Jin Ha (Department of Senior Human Ecology Cooperative Course (Food and Nutrition), Changwon National University)
Kim, Jin Hyeon (Department of Senior Human Ecology Cooperative Course (Food and Nutrition), Changwon National University)
Yu, Daeung (Department of Senior Human Ecology Cooperative Course (Food and Nutrition), Changwon National University)
Publication Information
Korean Journal of Fisheries and Aquatic Sciences / v.54, no.1, 2021 , pp. 107-110 More about this Journal
Abstract
The goal of this study was to investigate moisture sorption characteristics of Lactobacillus brevis-fermented sea tangle Saccharina japonica, Mekabu fucoidan, and these mixture powders. Moisture sorption isotherms of powders were determined at 37℃ using the static gravimetric technique in a water activity (aw) range of 0.11-0.93. Equilibrium moisture content (Xeq) values of the fermented sea tangle powder were almost 3 times when aw<0.7 and increased upto almost 4 times when aw<0.9 higher than mekabu fucoidan powder. In these reason, to improve strong hygroscopic nature of the fermented sea tangle powder, fermented sea tangle and mekabu fucoidan powders were dissolved as ratios of 7:3, 5:5, and 3:7 (w/w) in a distilled water and then freeze dried. Xeq values of mixture powders were around average value of sum of both powders at all aw ranges. All moisture sorption isotherms of powders exhibited typical J-shaped type III. Xeq of mixture powders increased with increasing aw and decreased as increasing proportion of mekabu fucoidan powder. The Peleg model was found to accurately describe moisture sorption isotherms of powders. The results can be used to understand hygroscopic nature of powders, improve shelf life, and retain quality across postharvest processing.
Keywords
Lactobacillus brevis; Fermented sea tangle; Mekambu fucoidan; Moisture sorption isotherm; Modeling;
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