Oxygen solubility and permeability of carbohydrates

Interfacial protein engineering for spray-dried emulsions – Part II: Oxidative stability

“…Correspondingly, conjugated linoleic acid encapsulated in whey protein concentrate/maltodextrin by spray-drying had the best stability at a w 0.821 (Jimenez et al, 2006), whereas dried emulsions prepared only with carbohydrates as wall material either by spray-drying (Drusch, Serfert, & Schwarz, 2006;Partanen et al, 2005) or by freeze-drying (Grattard, Salaün, Champion, Roudaut, & Le Meste, 2002) gave opposite results. Higher oxidation rates were reported at higher RH, where diffusional mobility of oxygen increased rapidly with increasing water content in an amorphous carbohydrate matrix both in glassy and rubbery states (Kilburn et al, 2004;Whitcombe, Parker, & Ring, 2005). Our results indicated that the addition of 3% Na-caseinate to a maltodextrin matrix contributed to the different humidity response as compared with studies that did not use proteins.…”

Structural and thermodynamic aspects of plasticization and antiplasticization in glassy encapsulation and biostabilization matrices

“…Extrapolation of the oxygen solubility for solutions of maltitol and sorbitol to the higher polyol contents in the glassy state tentatively indicates that the solubility in the glassy state is very low. This factor is hypothesized to significantly contribute to the low permeability of glassy carbohydrates with respect to oxygen [29]. The non-ergodic character of the glassy state in addition impacts the solubility of small molecules in glasses, as different realizations of the glassy state (i.e.…”

“…In Ref. [29], the oxygen solubility in solutions of varying concentrations of maltitol and sorbitol was determined, indicating that the solubility rapidly decreased with increasing concentration of the organic substance. Extrapolation of the oxygen solubility for solutions of maltitol and sorbitol to the higher polyol contents in the glassy state tentatively indicates that the solubility in the glassy state is very low.…”

“…Because of the low solubility as well as the very slow diffusion, the glassy carbohydrate matrix constitutes a very good barrier against oxygen [23,28,29]. In case of biostabilization an essential further condition is that the encapsulation matrix forms a vitrified matrix embedding the encapsulated molecules [30,31].…”

Molecular mobility and oxygen permeability in amorphous β-lactoglobulin films

“…We hypothesize that these disaccharides exhibit differences in permeability due to their inherent differences in hydrogen bonding associations with the protein. The relatively low solubility of oxygen in sugars may also be attributed to decrease in the oxygen permeability in the presence of sugars (Whitcombe, 2005).…”