Montes, LeticiaGisbert Verdú, MauroMoreira Martínez, Ramón Felipe2023-06-212023-06-212022Montes, L., Gisbert, M., & Moreira, R. (2022). Water sorption isotherms of different sodium alginates: Thermodynamic evaluation and influence of mannuronate-guluronate copolymers. Journal of Food Processing and Preservation, 46, e17179. https://doi.org/10.1111/jfpp.171790145-8892http://hdl.handle.net/10347/30743Water desorption isotherms of three alginates with different structural features were determined at 25, 37, and 50°C. The Halsey model was selected to fit the equilibrium water sorption data. Differential and integral enthalpy and entropy were estimated for tested alginates. Optimal storage conditions of tested alginates (moisture content from 0.15 to 0.20 kg water/kg dry solid and relative humidity from 35% to 50%) were determined from the maximum and minimum integral enthalpy and entropy values, respectively. A model was proposed to estimate the water sorption isotherms of al-ginates based on the alginate monomers (mannuronate, M, and guluronate, G) at low water activity (<0.4). M fraction was mainly responsible for the hygroscopicity of algi-nates. Alginates with similar G fraction showed different hygroscopic features by the presence of more homopolymeric G blocks that could form helical structures at low moisture content, decreasing the water affinityeng© 2022 The Authors. Journal of Food Processing and Preservation published by Wiley Periodicals LLC. This is an open access article under the terms of the Creative Commons Attribution-NonCommercial License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited and is not used for commercial purposes.http://creativecommons.org/licenses/by-nc/4.0/journal article10.1111/jfpp.171791745-4549open access