Effect of salts on the properties of aqueous sugar systems in relation to biomaterial stabilization

Longinotti, M. Paula; Mazzobre, Marı́a Florencia; Buera, M. Pilar; Corti, Horacio R.

doi:10.1039/b107746e

Cited by 45 publications

(59 citation statements)

References 37 publications

(51 reference statements)

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“…Consequently, the T g ' of this phase is depressed. A reduced enzyme activity was observed in such salt-containing systems [92].…”

Section: 23mentioning

confidence: 99%

“…The effect of salts on the phase diagrams for sugars was directly related to the charge/mass ratio of the cations present (Mg > Ca > Na > K) [81,83,85,86,92,96]. The selection of appropriate sugar-salt mixtures could be valuable in the formulation of media for particular applications in which ice crystallization must be avoided.…”

Section: 23mentioning

confidence: 99%

“…An inspection of Table 1 shows that many mineral salts may either cause eutectic precipitation or contribute to a very low system T g '. The kinetics of ice formation (at high water contents), and of sugar crystallization from the amorphous state, are modified in the presence of salts, which over time affect the protective action of such matrices [86,92]. The main changes in a binary sugar-water system, promoted by the addition of salts, are illustrated in Fig.…”

Section: 23mentioning

confidence: 99%

“…Measurements of electrical conductivity in concentrated sugar-salt-water systems [92] revealed a high degree of local inhomogeneities, which were induced by preferential solvation of the ions, as a consequence of stronger ion-water interactions, compared to ion-disaccharide interactions. Therefore, while ion mobility is enhanced by a low-viscosity local environment, it is expected that the mobility of sugar molecules would be depressed by a high local viscosity.…”

Section: 23mentioning

confidence: 99%

“…4 State diagram illustrating the effect of electrolytes on ice and sugar transitions for a sugar system. T s : solubility curve for the sugar; T m ice-melting curve for systems with and without salts (dotted line and plain line, respectively), and the corresponding solid mass fractions of the maximally cryoconcentrated matrices, w g ' 2 and w g ' 1 ; T g : glass-transition temperature of the sugar aqueous systems [92].…”

Section: 23mentioning

confidence: 99%

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State diagrams for improving processing and storage of foods, biological materials, and pharmaceuticals (IUPAC Technical Report)

Buera

Roos

Levine

et al. 2011

Pure and Applied Chemistry

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Supplemented temperature/composition phase diagrams include the non-equilibrium glass-transition temperature (T g ) curve and equilibrium ice-melting and solubility curves. The inclusion of the non-equilibrium curve allows one to establish relationships with the time coordinate and, thus, with the dynamic behavior of systems, provided that the thermal history of such systems is known.The objective of this report is to contribute to the potential applications of supplemented state diagrams for aqueous glass-formers, in order to describe the influence of water content, nature of vitrifying agents, and temperature on the physico-chemical properties of foods and biological and pharmaceutical products. These data are helpful to develop formulations, processing strategies, or storage procedures in order to optimize the stability of food ingredients and pharmaceutical formulations. Reported experimental data on phase and state transitions for several food and pharmaceutical systems were analyzed. Some methodological aspects and the effect of phase and state transitions on the main potential chemical reactions that can alter those systems during processing and/or storage are discussed.

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“…Consequently, the T g ' of this phase is depressed. A reduced enzyme activity was observed in such salt-containing systems [92].…”

Section: 23mentioning

confidence: 99%