Glass transition, structural relaxation and stability of spray-dried amorphous food solids: A review

Li, Runjing; Lin, Duanquan; Roos, Yrjö H.; Miao, Song

doi:10.1080/07373937.2018.1459680

Cited by 44 publications

(8 citation statements)

References 128 publications

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“…Freeze drying or spray drying can efficiently eliminate water from food, reducing the likelihood of food spoilage over time. However, these processes often produce food items in a powdered form (45) , which might not then be perceived as 'real food' by many consumers (46) .…”

Section: Food Processing: Friend or Foe?mentioning

confidence: 99%

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package

Visioli

Marangoni²,

Fogliano

et al. 2022

Nutr. Res. Rev.

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The NOVA classification of food items has become increasingly popular and is being used in several observational studies as well as in nutritional guidelines and recommendations. We propose that there is a need for this classification and its use in the formulation of public health policies to be critically discussed and re-appraised. The terms “processing” and “ultra-processing,” which are crucial to the NOVA classification, are ill-defined, as no scientific, measurable, or precise reference parameters exist for them. Likewise, the theoretical grounds of the NOVA classification are unclear and inaccurate. Overall, the NOVA classification conflicts with the classic, evidence-based evaluation of foods based on composition and portion size because NOVA postulates that the food itself (or how much of it is eaten) are unimportant, but rather that dietary effects are due to how the food is produced. We contend that the NOVA system suffers from a lack of biological plausibility so the assertion that ultra-processed foods are intrinsically unhealthful is largely unproven, and needs further examination and elaboration.

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Section: Food Processing: Friend or Foe?mentioning

confidence: 99%

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package

Visioli

Marangoni²,

Fogliano

et al. 2022

Nutr. Res. Rev.

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“…In amorphous solids, the molecular mobility/motions determine their physical stabilities, and the motions could be generally classified into three categories (i) high-frequency intramolecular motions (harmonic bond vibrational and spinning modes), (ii) “caged” or hindered motions or “island of mobility” (Johari–Goldstein β relaxation), and (iii) primary whole molecule or translational and rotational diffusive α-relaxation . Various models and associated hypotheses to describe these different molecular motions, in particular secondary relaxations in amorphous solids, are reported in the literature. ,− Overall, below T g the material is kinetically frozen but short-range noncooperative molecular motions exists (termed as secondary relaxations), and on the basis of their origin, they can be Johari–Goldstein or non-JG processes . In detail, when the supercooled liquid is cooled below T g to form a glass, the jammed state of molecules appears to form densely packed clusters surrounded by more mobile regions, and these mobile regions could be coined as “islands of mobility” and are believed to be the sites for Johari–Goldstein secondary relaxations.…”

Section: Resultsmentioning

confidence: 99%

Complementarity of mDSC, DMA, and DRS Techniques in the Study of T_g and Sub-T_g Transitions in Amorphous Solids: PVPVA, Indomethacin, and Amorphous Solid Dispersions Based on Indomethacin/PVPVA

et al. 2022

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Recently, glasses, a subset of amorphous solids, have gained attention in various fields, such as polymer chemistry, optical fibers, and pharmaceuticals. One of their characteristic features, the glass transition temperature (T g ) which is absent in 100% crystalline materials, influences several material properties, such as free volume, enthalpy, viscosity, thermodynamic transitions, molecular motions, physical stability, mechanical properties, etc. In addition to T g , there may be several other temperaturedependent transitions known as sub-T g transitions (or β-, γ-, and δ-relaxations) which are identified by specific analytical techniques. The study of T g and sub-T g transitions occurring in amorphous solids has gained much attention because of its importance in understanding molecular kinetics, and it requires the combination of conventional and novel characterization techniques. In the present study, three different analytical techniques [modulated differential scanning calorimetry (mDSC), dynamic mechanical analysis (DMA), and dielectric relaxation spectroscopy (DRS)] were used to perform comprehensive qualitative/quantitative characterization of molecular relaxations, miscibility, and molecular interactions present in an amorphous polymer (PVPVA), a model drug (indomethacin, IND), and IND/PVPVA-based amorphous solid dispersions (ASDs). This is the first ever reported DMA study on PVPVA in its powder form, which avoids the contribution of solvent to the mechanical properties when a selfstanding polymer film is used. A good correlation between the techniques in determining the T g value of PVPVA, IND, and IND/ PVPVA-based ASDs is established, and the negligible difference (within 10 °C) is attributed to the different material properties assessed in each technique. However, the overall T g behavior, the decrease in T g with increase in drug loading in ASDs, is universally observed in all the above-mentioned techniques, which reveals their complementarity. DMA and DRS techniques are used to study the different sub-T g transitions present in PVPVA, amorphous IND, and IND/PVPVA-based ASDs because these transitions are continued...

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“…Moreover, as water content increases, more liquid bridges between particles will be formed, increasing caking and sticking, as seen by Mosquera et al (2011) [ 22 ] in spray-dried borojó. This is because above the glass transition temperatures, molecules are able to rearrange from the glassy state to a very viscous, liquid-like state, allowing for stickiness and viscous flow [ 43 ].…”

Section: Resultsmentioning

confidence: 99%

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

Perez-Pirotto

Moraga

Hernando

et al. 2022

Foods

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Citrus fruits are one of the main crops worldwide. Its industrialization, primarily juice production, produces large amounts of byproducts, composed of seeds and peels, that can be used to obtain new ingredients. In this study, sorption behaviour, glass transition, mechanical properties, colour and bioactives of four different soluble fibre-enriched powders obtained from orange pomace using green technologies were studied. Powders were equilibrated at water activities between 0.113 and 0.680 for fifteen weeks at 20 °C, and studies were performed to indicate the best storing conditions to ensure the glassy state of the amorphous matrix and higher bioactive stability. By combining the Gordon and Taylor model with the Henderson isotherm, the critical water activity and content for storage in a glassy state were determined. The ingredient obtained after extrusion + hot water is the most stable, which is also the one with the highest dietary fibre content. Powder obtained by jet cooking is the least stable, as it is not in a glassy state at any water activity at room temperature. To increase storage stability, these should be stored at refrigeration temperatures.

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Glass transition, structural relaxation and stability of spray-dried amorphous food solids: A review

Cited by 44 publications

References 128 publications

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package

Complementarity of mDSC, DMA, and DRS Techniques in the Study of T_g and Sub-T_g Transitions in Amorphous Solids: PVPVA, Indomethacin, and Amorphous Solid Dispersions Based on Indomethacin/PVPVA

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

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Glass transition, structural relaxation and stability of spray-dried amorphous food solids: A review

Cited by 44 publications

References 128 publications

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package

The ultra-processed foods hypothesis: a product processed well beyond the basic ingredients in the package

Complementarity of mDSC, DMA, and DRS Techniques in the Study of Tg and Sub-Tg Transitions in Amorphous Solids: PVPVA, Indomethacin, and Amorphous Solid Dispersions Based on Indomethacin/PVPVA

Sorption Isotherms, Glass Transition and Bioactive Compounds of Ingredients Enriched with Soluble Fibre from Orange Pomace

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Product

Resources

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Complementarity of mDSC, DMA, and DRS Techniques in the Study of T_g and Sub-T_g Transitions in Amorphous Solids: PVPVA, Indomethacin, and Amorphous Solid Dispersions Based on Indomethacin/PVPVA