Critical water activity of disaccharide/maltodextrin blends

Sillick, Matthew; Gregson, Christopher M.

doi:10.1016/j.carbpol.2009.10.035

Cited by 31 publications

(11 citation statements)

References 19 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In mixed sugar matrices, water activity is determined by both molecular weight and saccharide type, and increases in the order sucrose < maltose < trehalose [70]. Activity is also partially dependent on T g which, interestingly, has the same order as above.…”

Section: Disaccharides and Polysaccharides: Specific Vs Aspecific Matmentioning

confidence: 50%

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Cordone¹,

Cupane²,

Emanuele

et al. 2015

COC

View full text Add to dashboard Cite

Immobilization of proteins and other biomolecules in saccharide matrices leads to a series of peculiar properties that are relevant from the point of view of both biochemistry and biophysics, and have important implications on related fields such as food industry, pharmaceutics, and medicine. In the last years, the properties of biomolecules embedded into glassy matrices and/or highly concentrated solutions of saccharides have been thoroughly investigated, at the molecular level, through in vivo, in vitro, and in silico studies. These systems show an outstanding ability to protect biostructures against stress conditions; various mechanisms appear to be at the basis of such bioprotection, that in the case of some sugars (in particular trehalose) is peculiarly effective.Here we review recent results obtained in our and other laboratories on ternary protein-sugar-water systems that have been typically studied in wide ranges of water content and temperature. Data from a large set of complementary experimental techniques provide a consistent description of structural, dynamical and functional properties of these systems, from atomistic to thermodynamic level.In the emerging picture, the stabilizing effect induced on the encapsulated systems might be attributed to a strong biomolecule-matrix coupling, mediated by extended hydrogen-bond networks, whose specific properties are determined by the saccharide composition and structure, and depend on water content.

show abstract

Section: Disaccharides and Polysaccharides: Specific Vs Aspecific Matmentioning

confidence: 50%

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Cordone¹,

Cupane²,

Emanuele

et al. 2015

COC

View full text Add to dashboard Cite

show abstract

“…Moisture sorption isotherms of hygroscopic amorphous materials such as MDs often show type II or type III profiles according to Brunauer et al classification, with some moisture uptake occurring at low RHs 12,16,17,38,39 . When the RH is increased to a level whereby the solid is sufficiently plasticized by the absorbed moisture so that the T g occurs at the experimental temperature, an increase in the moisture uptake occurs as a result of the greater molecular mobility 9,40 .…”

Section: Discussionmentioning

confidence: 99%

Water–solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures

Ghorab¹,

Toth

Simpson

et al. 2013

Pharmaceutical Development and Technology

View full text Add to dashboard Cite

Amorphous and crystalline solids are commonly found together in a variety of pharmaceutical and food products. In this study, the influence of co-formulation of amorphous maltodextrins (MDs) and crystalline sucrose (S) on moisture sorption, deliquescence, and glass transition (Tg) properties of powder blends was investigated. Individual components and binary mixtures of four different molecular weight MDs with sucrose in 1:1 w/w ratios were exposed to various relative humidity (RH) environments and their equilibrium and dynamic moisture contents were monitored. The deliquescence point (RH0) and dissolution behavior of sucrose alone and in blends was also monitored by polarized light microscopy and second harmonic generation imaging. In S:MD blends, the deliquescence RH of sucrose was lower than the RH0 of sucrose alone, and synergistic moisture sorption also occurred at RHs lower than the RH0. Intimate contact of sucrose crystals with the amorphous MDs resulted in complete dissolution of sucrose at RH < RH0. When blends were stored at conditions exceeding the Tg of the individual MDs (25 °C and 60%, 49% and 34%RH for MD21, MD29 and MD40, respectively), the Tg of the blends was lower than that of individual MDs. Thus, co-formulation of amorphous MDs with crystalline sucrose sensitizes the blend to moisture, potentially leading to deleterious changes in the formulation if storage conditions are not adequately controlled.

show abstract

“…Depending on storage conditions, deterioration of spray-dried powders is initiated by changes in the physical state of the powder such as collapse of glassy states followed by crystallization. Water adsorption is the major factor responsible for crystallization of glassy sugars, as well any significant depression in Tg of any food material (Sillick and Gregson 2010). Crystallization will usually not take place below Tg within the time frame relevant for handling and storage of food powders, and storage for shorter time periods above Tg is normally also acceptable (Thomsen et al 2005).…”

Section: Hygroscopicity and Susceptibility To Cakingmentioning

confidence: 99%

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Domian

Brynda-Kopytowska

Marzec

2017

Food Bioprocess Technol

View full text Add to dashboard Cite

The objective of this study was to evaluate the potential of double wall material combinations, using legume protein (soy protein isolate and pea protein isolate) in combination with wheat dextrin soluble fiber or trehalose, as alternative materials for microencapsulation of flaxseed oil by spray drying. The obtained preparations, with oil content of 35%, were fine and difficult flowing powders, regardless of their composition. The 1% addition of silica to the powders significantly reduced their cohesiveness and improved their flowability. The efficiency of microencapsulation, calculated based on oil fat content, ranged from 62 to 98% and was higher in the powders with trehalose and in the powders containing soy protein. Effective protection against oxidation of microencapsulated oil was achieved in the protein-trehalose matrix, especially in the case of the vacuum-packed powders with pea protein during storage at refrigeration temperature. Replacing trehalose with soluble fiber enabled formation of powders less susceptible to caking under conditions of increased humidity, but it resulted in decreased microencapsulation efficiency. The combination of pea protein/ carbohydrate resulted in the formation of microcapsules with porous structure, especially in the system with soluble fiber. With time, the structure of the primary emulsions and those reconstituted from powders containing pea protein changed from liquid to greasy and paste-like.

show abstract

Critical water activity of disaccharide/maltodextrin blends

Cited by 31 publications

References 19 publications

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Proteins in Saccharides Matrices and the Trehalose Peculiarity: Biochemical and Biophysical Properties

Water–solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures

Functional Properties and Oxidative Stability of Flaxseed Oil Microencapsulated by Spray Drying Using Legume Proteins in Combination with Soluble Fiber or Trehalose

Contact Info

Product

Resources

About