Exploring the problem of mold growth and the efficacy of various mold inhibitor methods during moisture sorption isotherm measurements.
Mold growth is a common problem during the equilibration of food materials at high relative humidity values using the standard saturated salt slurry method. Exposing samples to toluene vapor and mixing samples with mold inhibitor chemicals are suggested methods for preventing mold growth while obtaining isotherms. However, no published research was found that examined the effect of mold growth on isotherm performance or the efficacy of various mold inhibitor methods, including their possible effect on the physicochemical properties of food materials. Therefore, the objectives of this study were to (1) explore the effect of mold growth on isotherm performance in a range of food materials, (2) investigate the effectiveness of 4 mold inhibitor methods, irradiation, 2 chemical inhibitors (potassium sorbate and sodium acetate), and toluene vapor, on mold growth on dent corn starch inoculated with A. niger, and (3) examine the effect of mold inhibitor methods on the physicochemical properties of dent corn starch, including isotherm performance, pasting properties, gelatinization temperature, and enthalpy. Mold growth was found to affect starch isotherm performance by contributing to weight changes during sample equilibration. Among the 4 mold inhibitor methods tested, irradiation and toluene vapor were found to be the most effective for inhibiting growth of A. niger on dent cornstarch. However, both methods exhibited a significant impact on the starches' physiochemical properties, suggesting the need to probe the efficacy of other mold inhibitor methods and explore the use of new rapid isotherm instruments, which hamper mold growth by significantly decreasing measurement time.
Yu
X
X
Dept. of Food Science and Human Nutrition, Univ. of Illinois at Urbana, Champaign, 399B Bevier Hall, 905 South Goodwin Ave., Urbana, IL 61801, USA.
Martin
S E
SE
Schmidt
S J
SJ
D000327:Adsorption; D000935:Antifungal Agents / Q000494:pharmacology*; D001234:Aspergillus niger / Q000254:growth & development*; D005506:Food Contamination / Q000032:analysis / Q000517:prevention & control*; D005511:Food Handling / Q000379:methods; D005514:Food Irradiation; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005524:Food Technology / Q000379:methods; D006801:Humans; D006813:Humidity; D013213:Starch; D013816:Thermodynamics; D013997:Time Factors; D014050:Toluene / Q000494:pharmacology; D003313:Zea mays / Q000737:chemistry / Q000382:microbiology*
D000935:Antifungal Agents; D014050:Toluene; D013213:Starch