Moisture sorption isotherms and thermodynamic properties of freeze-dried aquafaba
Heat and Mass Transfer/Waerme- und Stoffuebertragung, cilt.62, sa.10, 2026 (SCI-Expanded, Scopus)
- Yayın Türü: Makale / Tam Makale
- Cilt numarası: 62 Sayı: 10
- Basım Tarihi: 2026
- Doi Numarası: 10.1007/s00231-026-03783-5
- Dergi Adı: Heat and Mass Transfer/Waerme- und Stoffuebertragung
- Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Aerospace Database, Chimica, Compendex, INSPEC, Academic Search Ultimate (EBSCO), Engineering Source (EBSCO), Materials Science & Engineering Collection (ProQuest), Technology Collection (ProQuest)
- Trakya Üniversitesi Adresli: Evet
Özet
Freeze-dried aquafaba has attracted increasing interest as a sustainable plant-based food ingredient; however, information regarding its moisture sorption behavior and thermodynamic properties remains limited. Therefore, this study aimed to investigate the physicochemical, thermal, microstructural, and thermodynamic properties of freeze-dried aquafaba powder through moisture sorption isotherm analysis. Moisture sorption isotherms were determined at 10, 25, and 40 °C, and the experimental data were analyzed using several sorption models and thermodynamic approaches. Aquafaba powder contained 68.48% carbohydrate and 19.13% protein, with an average particle size of 6.09 μm. SEM analysis revealed a porous and irregular morphology, while the zeta potential (-33.3 mV) indicated high suspension stability. DSC and TGA analyses demonstrated good thermal stability, with the major thermal degradation occurring between 181 and 345 °C. The powder exhibited a Type II (sigmoid) moisture sorption isotherm and pronounced hygroscopicity. Among the tested models, the GAB and Peleg models provided the best fit to the experimental data. Thermodynamic analyses showed that moisture adsorption was spontaneous (negative Gibbs free energy) and enthalpy-driven, while high isosteric heat and differential entropy values at low moisture contents indicated strong water–matrix interactions. These findings provide a scientific basis for optimizing drying endpoints, selecting appropriate packaging and storage conditions, and facilitating the industrial application of freeze-dried aquafaba as a functional plant-based food ingredient.