Influence of Water Activity on Thermal Resistance of Microorganisms in Low-Moisture Foods: A Review.

A number of recent outbreaks related to pathogens in low-moisture foods have created urgency for studies to understand the possible causes and identify potential treatments to improve low-moisture food safety. Thermal processing holds the potential to eliminate pathogens such as Salmonella in low-moisture foods. Water activity (aw ) has been recognized as one of the primary factors influencing the thermal resistance of pathogens in low-moisture foods. But most of the reported studies relate thermal resistance of pathogens to aw of low-moisture foods at room temperature. Water activity is a thermodynamic property that varies significantly with temperature and the direction of variation is dependent on the product component. Accurate methods to determine aw at elevated temperatures are needed in related research activities and industrial operations. Adequate design of commercial thermal treatments to control target pathogens in low-moisture products requires knowledge on how aw values change in different foods at elevated temperatures. This paper presents an overview of the factors influencing the thermal resistance of pathogens in low-moisture foods. This review focuses on understanding the influence of water activity and its variation at thermal processing temperature on thermal resistance of pathogens in different low-moisture matrices. It also discusses the research needs to relate thermal resistance of foodborne pathogens to aw value in those foods at elevated temperatures.

A new method to determine the water activity and the net isosteric heats of sorption for low moisture foods at elevated temperatures.

In recent years, research studies have shown that the thermal resistance of foodborne pathogens in the low moisture foods is greatly influenced by the water activity (aw) at temperatures relevant to thermal treatments for pathogen control. Yet, there has been a lack of an effective method for accurate measurement of aw at those temperatures. Thus, the main aim of this study was to evaluate a new method for measuring aw of food samples at elevated temperatures. An improved thermal cell with a relative humidity and temperature sensor was used to measure the aw of the three different food samples, namely, organic wheat flour, almond flour, and non-fat milk powder, over the temperature range between 20 and 80°C. For a constant moisture content, the aw data was used to estimate the net isosteric heat of sorption (qst). The qst values were then used in the Clausius Clapeyron equation (CCE) equation to estimate the moisture sorption isotherm for all test food samples at different temperatures. For all the tested samples of any fixed moisture content, aw value generally increased with the temperature. The energy for sorption decreased with increasing moisture content. With the experimentally determined qst value, CCE describes well about the changes in aw of the food samples between 20 and 80°C. This study presents a method to obtain aw of a food sample for a specific moisture content at different temperatures which could be extended to obtain qst values for different moisture contents and hence, the moisture sorption isotherm of a food sample at different temperatures.

Using Dielectric Relaxation Spectroscopy to Characterize the Glass Transition Time of Polydextrose.

Dielectric relaxation spectroscopy was used to characterize the glass transition time, tg , of polydextrose, where the glass transition temperature, Tg , and water activity, aw (relative humidity), were held constant during polydextrose relaxation. The tg was determined from a shift in the peak frequency of the imaginary capacitance spectrum with time. It was found that when the peak frequency reaches 30 mHz, polydextrose undergoes glass transition. Glass transition time, tg , is the time for polydextrose to undergo glass transition at a specific Tg and aw . Results lead to a modified state diagram, where Tg is depressed with increasing aw . This curve forms a boundary: (a) below the boundary, polydextrose does not undergo glass transition and (b) above the boundary, polydextrose rapidly undergoes glass transition. As the boundary curve is specified by a tg value, it can assist in the selection of storage conditions. An important point on the boundary curve is at aw = 0, where Tg0 = 115 °C. The methodology can also be used to calculate the stress-relaxation viscosity of polydextrose as a function of Tg and aw , which is important when characterizing the flow properties of polydextrose initially in powder form.

Determining the critical relative humidity at which the glassy to rubbery transition occurs in polydextrose using an automatic water vapor sorption instrument.

Similar to an increase in temperature at constant moisture content, water vapor sorption by an amorphous glassy material at constant temperature causes the material to transition into the rubbery state. However, comparatively little research has investigated the measurement of the critical relative humidity (RHc) at which the glass transition occurs at constant temperature. Thus, the central objective of this study was to investigate the relationship between the glass transition temperature (Tg), determined using thermal methods, and the RHc obtained using an automatic water vapor sorption instrument. Dynamic dewpoint isotherms were obtained for amorphous polydextrose from 15 to 40 °C. RHc was determined using an optimized 2nd-derivative method; however, 2 simpler RHc determination methods were also tested as a secondary objective. No statistical difference was found between the 3 RHc methods. Differential scanning calorimetry (DSC) Tg values were determined using polydextrose equilibrated from 11.3% to 57.6% RH. Both standard DSC and modulated DSC (MDSC) methods were employed, since some of the polydextrose thermograms exhibited a physical aging peak. Thus, a tertiary objective was to compare Tg values obtained using 3 different methods (DSC first scan, DSC rescan, and MDSC), to determine which method(s) yielded the most accurate Tg values. In general, onset and midpoint DSC first scan and MDSC Tg values were similar, whereas onset and midpoint DSC rescan values were different. State diagrams of RHc and experimental temperature and Tg and %RH were compared. These state diagrams, though obtained via very different methods, showed relatively good agreement, confirming our hypothesis that water vapor sorption isotherms can be used to directly detect the glassy to rubbery transition. Practical Application: The food polymer science (FPS) approach, pioneered by Slade and Levine, is being successfully applied in the food industry for understanding, improving, and developing food processes and products. However, despite its extreme usefulness, the Tg, a key element of the FPS approach, remains a challenging parameter to routinely measure in amorphous food materials, especially complex materials. This research demonstrates that RHc values, obtained at constant temperature using an automatic water vapor sorption instrument, can be used to detect the glassy to rubbery transition and are similar to the Tg values obtained at constant %RH, especially considering the very different approaches of these 2 methods--a transition from surface adsorption to bulk absorption (water vapor sorption) versus a step change in the heat capacity (DSC thermal method).

Assessment of xylanase activity in dry storage as a potential method of reducing feedstock cost.

Enzymatic preprocessing of lignocellulosic biomass in dry storage systems has the potential to improve feedstock characteristics and lower ethanol production costs. To assess the potential for endoxylanase activity at low water contents, endoxylanase activity was tested using a refined wheat arabinoxylan substrate and three commercial endoxylanases over the water activity range 0.21-1.0, corresponding to water contents of 5% to >60% (dry basis). Homogeneously mixed dry samples were prepared at a fixed enzyme to substrate ratio and incubated in chambers at a variety of fixed water activities. Replicates were sacrificed periodically, and endoxylanase activity was quantified as an increase in reducing sugar relative to desiccant-stored controls. Endoxylanase activity was observed at water activities over 0.91 in all enzyme preparations in less than 4 days and at a water activity of 0.59 in less than 1 week in two preparations. Endoxylanase activity after storage was confirmed for selected desiccant-stored controls by incubation at 100% relative humidity. Water content to water activity relationships were determined for three lignocellulosic substrates, and results indicate that two endoxylanase preparations retained limited activity as low as 7% to 13% water content (dry basis), which is well within the range of water contents representative of dry biomass storage. Future work will examine the effects of endoxylanase activity toward substrates such as corn stover, wheat straw, and switchgrass in low water content environments.