Water is generally the main ‘ingredient’ in food and has a considerable impact on both physico-chemical and mechanical properties, which constantly change during storage [2,5]. The products shelf life is limited by the biological activity of microorganisms and water deeply affects it. Bacteria and moulds easily grow and proliferate in humid conditions [2,5], resulting in quicker spoilage and organoleptic degradation [8]. However, not all water present in food has the same influence on the growth of microorganisms [1, 5]. In fact, interaction of water with