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Isothermal microcalorimetry was used to study the exothermic heat flow caused by the absorption of water into carrageenans and a furcellaran, leading to their thermodynamic instability under moderate storage conditions (35 °C, τ = 12 h), where τ is the reaction time (h). The net heats evolved by furcellaran, ι-carrageenan, κ-carrageenan, and a mixture of κ/λ-carrageenan were 43.5 J/g, 45.9 J/g, 31.6 J/g, and 28.1 J/g, respectively. The pronounced exothermic behavior of furcellaran was attributed to the enthalpic association of water molecules with the thermally degraded carbohydrate matrix. The responses of a heat treatment of carrageenans at 55 °C, 85 °C, and 105 °C for 15 min on exothermic heat Q (J/g) at different water activities (aw = 0.26, 0.51, 0.76, and 1.0) were measured. The dependence of the net recorded heat Q on water activity can be satisfactorily approximated by the equation Q = a[1 − (1 − aw)b], where a and b are the coefficients found by the nonlinear least-squares method. It was concluded that carrageenans affected by excessive heat treatment should be preferably stored with limited water access.

Instability of low-moisture carrageenans as affected by water vapor sorption at moderate storage temperatures