State diagrams for mixtures of low molecular weight carbohydrates

Ruiz-Cabrera, M.A.; Rivera-Bautista, Cecilia; Grajales‐Lagunes, A.; González‐García, Raúl; Schmidt, Shelly J.

doi:10.1016/j.jfoodeng.2015.10.038

Cited by 31 publications

(30 citation statements)

References 45 publications

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“…The k w and k M values were in the range of 0.21-5.72, and the values tend to increase with the increase in the MWD of the MXs. The k w and k M values were within the same range as those reported for fruits (Mrad et al, 2012;Ruiz et al, 2016;Symaladevi et al, 2009). According to Arvanitoyannis and Biliaderis (1999), the larger values of the Gordon-Taylor parameter, the greater is the plasticization effect.…”

Section: Determination Of the T G By Mdscsupporting

confidence: 82%

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Saavedra-Leos

Leyva‐Porras

Álvarez-Salas

et al. 2017

CyTA - Journal of Food

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Urizar (2018) Obtaining orange juice-maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization, CyTA -Journal of Food, 16:1, 61-69, DOI: 10.1080/19476337.2017 To link to this article: https://doi.org/10. 1080/19476337.2017 A set of four maltodextrins (MXs) with different degree of polymerization were employed as carrying agents for the spray drying of liquid orange juice (OJ) without collapse in the microstructure; this was visually observed as fine powders non-agglomerated were obtained with a characteristic color. The powders were subjected to water adsorption and characterized. The effect of the MX added was the increase in the adsorption of water and the subsequent depression in the glass transition temperature (T g ). The microstructure did not crystalize at any water activity, but the phase changed from an amorphous solid to a solid covered by saturated liquid. Additionally, a simple mathematical model based on the molar fractions and the T g of the individual components was proposed for predicting the overall T g of the ternary system water-OJ-MX. The results presented herein may contribute to the processing of sugar-rich systems and in the stability of food products.Obtención de polvos de jugo de naranja-maltodextrina sin colapso estructural basado en la temperatura de transición vítrea y grado de polimerización RESUMEN Se emplearon cuatro maltodextrinas (MX) con diferente grado de polimerización (GP) como agente acarreador para el secado por aspersión sin colapso de la microestructura de jugo de naranja líquido (OJ); esto fue observado visualmente como un polvo de color blanco y apariencia fina sin aglomeración. Los polvos fueron sometidos a un proceso de adsorción de agua y caracterizados. El efecto de la adición de la MX fue el incremento en la adsorción de agua y la subsecuente depresión en el valor de la temperatura de transición vítrea (T g ). Para todas las actividades de agua evaluadas la microestructura no cristalizó, pero la fase cambió de un sólido amorfo a un sólido cubierto por líquido saturado. Adicionalmente se propuso para la predicción del valor de T g del sistema ternario agua-OJ-MX, el uso de un modelo matemático simple basado en las fracciones molares y los valores de T g de los componentes individuales. Los resultados obtenidos pueden contribuir para el procesamiento de sistemas ricos en azúcares y en la estabilidad de productos alimenticios. ARTICLE HISTORY

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Section: Determination Of the T G By Mdscsupporting

confidence: 82%

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Saavedra-Leos

Leyva‐Porras

Álvarez-Salas

et al. 2017

CyTA - Journal of Food

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“…Solutions containing high proportions of maltodextrin were dissolved in Eppendorf safe-lock tubes placed in a water bath at a controlled temperature (40 ∘ C). In all cases, the solutions were well stirred to obtain clear solutions at room temperature and after stored at 4 ∘ C for several days to allow for equilibration of the moisture content throughout the sample [27,33]. The solid content of the equilibrated cryoprotectant solutions was confirmed with a digital refractometer (AR 200, Leica) at room temperature.…”

Section: Preparation Of Cryoprotectant Solutionsmentioning

confidence: 99%

“…However, fresh foods usually present high water contents and chemical compositions dominated by low molecular weight (LMW) components with m and g values well below the standard freezing temperature of -18 ∘ C. Thus, frozen storage between the m and g or below g is sometimes impractical from an economic point of view [20,32,33]. In this context, the use of cryoprotectants with high molecular weight (HMW), such as maltodextrin 5 DE, polydextrose, and hydrocolloids, to manipulate the physical state and deliberately elevate the m and g of frozen foods to above the normal storage temperature of commercial freezers may be an attractive alternative [13,[34][35][36].…”

Section: Introductionmentioning

confidence: 99%

Freeze-Concentrated Phase and State Transition Temperatures of Mixtures of Low and High Molecular Weight Cryoprotectants

Flores‐Ramírez¹,

García-Coronado²,

Grajales‐Lagunes³

et al. 2019

Advances in Polymer Technology

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Although numerous studies have been conducted on the use of cryoprotectants to prevent the deterioration of food during freezing and frozen storage, scarce reports exist on the thermal transition properties of aqueous cryoprotectant solutions at frozen temperatures. The selection of a suitable cryoprotective medium for the long-term preservation of food requires knowledge of the effects of cryoprotectants and their concentration on the freeze-concentrated unfrozen phase and state transition temperatures known asTg′,Tm′, andTm. Calorimetric measurements were conducted to determine theTg′,Tm′, andTmvalues of thirty frozen aqueous solutions containing maltodextrin, polydextrose, and glucose, in which a distance-based experimental design was used for mixtures of four components to establish their corresponding mass fractions in the mixtures. Thermograms, measured during heating/rewarming from –70 to 20°C, were used to identify the glass transition and freezing temperatures. Mathematical expressions forTg′,Tm′, andTmas a function of the mass fractions of cryoprotectants and water and their interactions (p< 0.05) were developed to aid the formulation of cryoprotective media involving more than two cryoprotectants for adequate frozen conservation of high and intermediate moisture foodstuffs.

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“…Figure 4 shows the predictions of the FVPM for aqueous sucrose solutions compared with the experimental data. Recent results of midpoint T g by Ruiz-Cabrera et al 64 were added to the set of experimental data, but it should be noted that the scatter is large at w 2 > 0.85. The excess volume of the sucrose− water mixtures reaches a maximum of 1.0 cm 3 mol −1 at w 2 ≈ 0.95, and the contribution of the excess volume fraction in eq 13 could be discarded.…”

Section: Resultsmentioning

confidence: 99%

“…8,11,64,65 The excess volume for this mixture has a maximum of 0.6 cm 3 mol −1 at w 2 ≈ 0.90, and again the contribution of the excess term in eq 13 was neglected.…”

Section: Resultsmentioning

confidence: 99%

Glass Transition Temperature of Saccharide Aqueous Solutions Estimated with the Free Volume/Percolation Model

2016

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The glass transition temperature of trehalose, sucrose, glucose, and fructose aqueous solutions has been predicted as a function of the water content by using the free volume/percolation model (FVPM). This model only requires the molar volume of water in the liquid and supercooled regimes, the molar volumes of the hypothetical pure liquid sugars at temperatures below their pure glass transition temperatures, and the molar volumes of the mixtures at the glass transition temperature. The model is simplified by assuming that the excess thermal expansion coefficient is negligible for saccharide-water mixtures, and this ideal FVPM becomes identical to the Gordon-Taylor model. It was found that the behavior of the water molar volume in trehalose-water mixtures at low temperatures can be obtained by assuming that the FVPM holds for this mixture. The temperature dependence of the water molar volume in the supercooled region of interest seems to be compatible with the recent hypothesis on the existence of two structure of liquid water, being the high density liquid water the state of water in the sugar solutions. The idealized FVPM describes the measured glass transition temperature of sucrose, glucose, and fructose aqueous solutions, with much better accuracy than both the Gordon-Taylor model based on an empirical kGT constant dependent on the saccharide glass transition temperature and the Couchman-Karasz model using experimental heat capacity changes of the components at the glass transition temperature. Thus, FVPM seems to be an excellent tool to predict the glass transition temperature of other aqueous saccharides and polyols solutions by resorting to volumetric information easily available.

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State diagrams for mixtures of low molecular weight carbohydrates

Cited by 31 publications

References 45 publications

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Obtaining orange juice–maltodextrin powders without structure collapse based on the glass transition temperature and degree of polymerization

Freeze-Concentrated Phase and State Transition Temperatures of Mixtures of Low and High Molecular Weight Cryoprotectants

Glass Transition Temperature of Saccharide Aqueous Solutions Estimated with the Free Volume/Percolation Model

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