Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars

It has been suggested that the crystallization of a sugar hydrate can provide additional desiccation by removing water from the amorphous phase, thereby increasing the glass transition temperature (Tg). However, present experiments demonstrated that in single sugar systems, if relative humidity is e...

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Autores principales:	Schebor, Carolina C., Mazzobre, María Florencia, Buera, María del Pilar
Publicado:	2010
Materias:	Crystallization Hydrated crystals Raffinose Stabilizing agents Trehalose Amorphous phase Bioprotectant Crystallization behavior Food ingredients Glass transition temperature Relative humidities Shelf life Time-dependent Atmospheric humidity Glass Hydrates Hydration Sugar (sucrose) Sugars Water content Glass transition raffinose trehalose water article crystallization differential scanning calorimetry glass transition temperature humidifier humidity phase transition priority journal storage Freeze Drying Humidity Kinetics Phase Transition Transition Temperature Water
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00086215_v345_n2_p303_Schebor http://hdl.handle.net/20.500.12110/paper_00086215_v345_n2_p303_Schebor
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_00086215_v345_n2_p303_Schebor
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spelling	paper:paper_00086215_v345_n2_p303_Schebor2023-06-08T14:32:57Z Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars Schebor, Carolina C. Mazzobre, María Florencia Buera, María del Pilar Crystallization Hydrated crystals Raffinose Stabilizing agents Trehalose Amorphous phase Bioprotectant Crystallization behavior Food ingredients Glass transition temperature Raffinose Relative humidities Shelf life Stabilizing agents Time-dependent Atmospheric humidity Crystallization Glass Hydrates Hydration Sugar (sucrose) Sugars Water content Glass transition raffinose trehalose water article crystallization differential scanning calorimetry glass transition temperature humidifier humidity phase transition priority journal storage Crystallization Freeze Drying Glass Humidity Kinetics Phase Transition Raffinose Transition Temperature Trehalose Water It has been suggested that the crystallization of a sugar hydrate can provide additional desiccation by removing water from the amorphous phase, thereby increasing the glass transition temperature (Tg). However, present experiments demonstrated that in single sugar systems, if relative humidity is enough for sugar crystallization, the amorphous phase will have a short life. In the conditions of the present experiments, more than 75% of amorphous phase crystallized in less than one month. The good performance of sugars that form hydrated crystals (trehalose and raffinose) as bioprotectants in dehydrated systems is related to the high amount of water needed to form crystals, but not to the decreased water content or increased Tg of the amorphous phase. The latter effect is only temporary, and presumably shorter than the expected shelf life of pharmaceuticals or food ingredients, and is related to thermodynamic reasons: if there is enough water for the crystal to form, it will readily form. © 2009 Elsevier Ltd. All rights reserved. Fil:Schebor, C. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Mazzobre, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.d.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2010 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00086215_v345_n2_p303_Schebor http://hdl.handle.net/20.500.12110/paper_00086215_v345_n2_p303_Schebor
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Crystallization Hydrated crystals Raffinose Stabilizing agents Trehalose Amorphous phase Bioprotectant Crystallization behavior Food ingredients Glass transition temperature Raffinose Relative humidities Shelf life Stabilizing agents Time-dependent Atmospheric humidity Crystallization Glass Hydrates Hydration Sugar (sucrose) Sugars Water content Glass transition raffinose trehalose water article crystallization differential scanning calorimetry glass transition temperature humidifier humidity phase transition priority journal storage Crystallization Freeze Drying Glass Humidity Kinetics Phase Transition Raffinose Transition Temperature Trehalose Water
spellingShingle	Crystallization Hydrated crystals Raffinose Stabilizing agents Trehalose Amorphous phase Bioprotectant Crystallization behavior Food ingredients Glass transition temperature Raffinose Relative humidities Shelf life Stabilizing agents Time-dependent Atmospheric humidity Crystallization Glass Hydrates Hydration Sugar (sucrose) Sugars Water content Glass transition raffinose trehalose water article crystallization differential scanning calorimetry glass transition temperature humidifier humidity phase transition priority journal storage Crystallization Freeze Drying Glass Humidity Kinetics Phase Transition Raffinose Transition Temperature Trehalose Water Schebor, Carolina C. Mazzobre, María Florencia Buera, María del Pilar Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
topic_facet	Crystallization Hydrated crystals Raffinose Stabilizing agents Trehalose Amorphous phase Bioprotectant Crystallization behavior Food ingredients Glass transition temperature Raffinose Relative humidities Shelf life Stabilizing agents Time-dependent Atmospheric humidity Crystallization Glass Hydrates Hydration Sugar (sucrose) Sugars Water content Glass transition raffinose trehalose water article crystallization differential scanning calorimetry glass transition temperature humidifier humidity phase transition priority journal storage Crystallization Freeze Drying Glass Humidity Kinetics Phase Transition Raffinose Transition Temperature Trehalose Water
description	It has been suggested that the crystallization of a sugar hydrate can provide additional desiccation by removing water from the amorphous phase, thereby increasing the glass transition temperature (Tg). However, present experiments demonstrated that in single sugar systems, if relative humidity is enough for sugar crystallization, the amorphous phase will have a short life. In the conditions of the present experiments, more than 75% of amorphous phase crystallized in less than one month. The good performance of sugars that form hydrated crystals (trehalose and raffinose) as bioprotectants in dehydrated systems is related to the high amount of water needed to form crystals, but not to the decreased water content or increased Tg of the amorphous phase. The latter effect is only temporary, and presumably shorter than the expected shelf life of pharmaceuticals or food ingredients, and is related to thermodynamic reasons: if there is enough water for the crystal to form, it will readily form. © 2009 Elsevier Ltd. All rights reserved.
author	Schebor, Carolina C. Mazzobre, María Florencia Buera, María del Pilar
author_facet	Schebor, Carolina C. Mazzobre, María Florencia Buera, María del Pilar
author_sort	Schebor, Carolina C.
title	Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title_short	Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title_full	Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title_fullStr	Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title_full_unstemmed	Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title_sort	glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
publishDate	2010
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00086215_v345_n2_p303_Schebor http://hdl.handle.net/20.500.12110/paper_00086215_v345_n2_p303_Schebor
work_keys_str_mv	AT scheborcarolinac glasstransitionandtimedependentcrystallizationbehaviorofdehydrationbioprotectantsugars AT mazzobremariaflorencia glasstransitionandtimedependentcrystallizationbehaviorofdehydrationbioprotectantsugars AT bueramariadelpilar glasstransitionandtimedependentcrystallizationbehaviorofdehydrationbioprotectantsugars
_version_	1768545860026630144

Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars

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