Water activity as a factor in the stability of complex food additives
https://doi.org/10.20914/2310-1202-2026-2-
Abstract
Water activity (aw) is a critical parameter for food quality and safety. Advances in scientific research demonstrate that aw affects not only microbiological safety and the inhibition of microbial growth but also overall product stability, including chemical and physical degradation. It serves as a predictor for moisture migration, determines shelf life, and influences biochemical activity. For any product requiring stability throughout its lifecycle, determining its aw is necessary. This study utilizes aw to assess the stability of complex food additives (CFA) used in meat and sausage production. The research aimed to expand the data on complex food additives properties and predict their functional and technological stability during real-time storage. The aw was measured using the chilled mirror dew point method with a Roremeter RM-10 (NAGY Messystem GmbH, Germany), while moisture content was determined using a RADWAG moisture analyzer (Poland). It was found that a change in aw by 0.1 units influences the physical and chemical stability of complex food additives. Changes in color, structure, and consistency were observed in several samples during the study. The author substantiates the inconsistency of manufacturers' claims that a change in organoleptic properties doesn’t compromise the overall quality of the food additives. Moisture content is not a reliable indicator of complex food additives stability and cannot guarantee the production of high-quality and safe additives. Understanding aw is critical for ensuring a consistently stable product that maintains the quality and safety standards of the final meat and sausage products.
About the Author
O. A. Gmyrak
Pobediteley Ave., 7, Minsk 220004, Republic of Belarus
Belarus
Belarus
senior researcher, , Belarusian Institute of System Analysis and Information Support for Scientific and Technical Sphere
References
1. Jiang H., Zhang N., Xie L., Li G. et al. A comprehensive review of the rehydration of instant powders: mechanisms, influencing factors, and improvement strategies. Foods. 2025. vol. 14. no. 16. article 2883. doi: 10.3390/foods14162883.
2. Mamyraev M.N. et al. The role of particle size in improving the quality of wheat, pumpkin, melon and carrot powders. Mechanics and Technology. 2024. no. 3 (85). pp. 101–114. doi: 10.55956/TDCB4863 (in Russian).
3. Kondratyev N.B. et al. The use of thickeners to reduce the rate of moisture migration during storage of candies with whipped bodies. Agrarian Science. 2025. no. 9. pp. 158–164. (in Russian).
4. Kondratyev N.B. Assessment of the rate of moisture transfer processes in intermediate moisture flour confectionery products to control their preservation. In: Food Health-Saving Technologies: Collection of abstracts of the II International Symposium. Kemerovo, 2023. pp. 238–242. (in Russian).
5. Zolotokopova S.V., Koroma I. Study of the influence of plant additives on the change in the mass fraction of moisture in fish mince during drying. Bulletin of Astrakhan State Technical University. Series: Fisheries. 2022. no. 4. pp. 143–148. doi: 10.24143/2073-5529-2022-4-143-148 (in Russian).
6. Tapia M.S., Alzamora S.M., Chirife J. Effects of water activity (aw) on microbial stability as a hurdle in food preservation. In: Water Activity in Foods: Fundamentals and Applications. 2020. pp. 323–355. doi: 10.1002/9781118765982.ch14.
7. Peleg M. A new look at models of the combined effect of temperature, pH, water activity, or other factors on microbial growth rate. Food Engineering Reviews. 2022. vol. 14. pp. 31–44. doi: 10.1007/s12393-021-09292-x.
8. Ermolaev V.A. Water activity as an indicator of food quality. In: New Conceptual Approaches to Solving the Global Problem of Ensuring Food Security: Collection of scientific articles of the VII International Scientific and Practical Conference. 2020. pp. 145–147. (in Russian).
9. Prada-Ramírez H.A., Montes-Tamara J.P., Rico-Jiménez E.A., Fonseca J.C. Stability study through water activity measurements for dispensed powdered raw materials. Journal of AOAC International. 2024. vol. 107. no. 3. pp. 487–492. doi: 10.1093/jaoacint/qsae005.
10. Kazantsev E.V. Study of moisture transfer indicators to improve the storage capacity of jelly marmalade. In: Food. Ecology. Quality: Proceedings of the XVII International Scientific and Practical Conference. 2020. pp. 271–274. (in Russian).
11. Lau S.K., Subbiah J. HumidOSH: a self-contained environmental chamber with controls for relative humidity and fan speed. HardwareX. 2020. vol. 8. article e00141. doi: 10.1016/j.ohx.2020.e00141.
12. Ameye L., de Brouwer S., Gilliland D.L., Heckmann J. et al. Stability of nutrients in complex liquid and powder food matrices: learnings from shelf-life studies in foods for special medical purposes. Current Research in Food Science. 2025. vol. 10. article 101055. doi: 10.1016/j.crfs.2025.101055.
13. Hay F.R., Rezaei S., Buitink J. Seed moisture isotherms, sorption models, and longevity. Frontiers in Plant Science. 2022. vol. 13. article 891913. doi: 10.3389/fpls.2022.891913.
14. Kawai K., Tachibe S. Effects of water activity and temperature on the caking properties of amorphous carbohydrate powders. Journal of Applied Glycoscience. 2025. vol. 72. no. 1. article 7201103. doi: 10.5458/jag.7201103.
15. Yan H., Chen Y., Liu Z., Han B. et al. Lactose crystallization and Maillard reaction in simulated milk powder based on the change in water activity. Journal of Food Science. 2022. vol. 87. no. 11. pp. 4956–4966. doi: 10.1111/1750-3841.16335.
16. Allan M.C., Mauer L.J. Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients. Journal of Food Science. 2020. vol. 85. no. 9. pp. 2764–2781. doi: 10.1111/1750-3841.15395.
17. Hosseininejad A., Perez-Pirotto S., Szerman N. et al. Water activity and glass transition effect on the physical properties and bioactive compounds of persimmon peel powder. International Journal of Food Science & Technology. 2024. vol. 59. no. 5. pp. 3297–3309. doi: 10.1111/ijfs.16982.
18. Nortuy N., Suthapakti K., Utama-ang N. Storage stability and anti-caking agents in spray-dried fruit powders: a review. Journal of Food and Raw Materials. 2024. vol. 12. no. 2. [Online first]. doi: 10.21603/2308-4057-2024-2-622.
19. Thangavelu K.P., Kerry J.P., Tiwari B.K., McDonnell C.K. Novel processing technologies and ingredient strategies for the reduction of phosphate additives in processed meat. Trends in Food Science & Technology. 2019. vol. 94. pp. 43–53. doi: 10.1016/j.tifs.2019.08.009.
20. Grau T., Hammerschmidt N., Clauss-Lendzian E., Oelkers A. et al. Phosphate elimination in emulsified meat products: impact of protein-based ingredients on quality characteristics. Foods. 2021. vol. 10. no. 4. article 882. doi: 10.3390/foods10040882.
21. Cruz-Tirado J.P., Martins T.A., Olmos M.F., Condotta R. et al. Impact of glass transition on chemical properties, caking and flowability of soymilk powder during storage. Powder Technology. 2021. vol. 390. pp. 427–435. doi: 10.1016/j.powtec.2021.05.082.
22.
Review
For citations:
Gmyrak O.A. Water activity as a factor in the stability of complex food additives. Proceedings of the Voronezh State University of Engineering Technologies. 2026;88(2):164-171. (In Russ.) https://doi.org/10.20914/2310-1202-2026-2-
Views:
26
JATS XML
Email this article 
Post a Comment 
