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...
Guardado en:
| Autores principales: | , , |
|---|---|
| Formato: | JOUR |
| Materias: | |
| Acceso en línea: | http://hdl.handle.net/20.500.12110/paper_00086215_v345_n2_p303_Schebor |
| Aporte de: |
| id |
todo:paper_00086215_v345_n2_p303_Schebor |
|---|---|
| record_format |
dspace |
| spelling |
todo:paper_00086215_v345_n2_p303_Schebor2023-10-03T14:07:21Z Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars Schebor, C. Mazzobre, M.F. Buera, M.d.P. 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. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar 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, C. Mazzobre, M.F. Buera, M.d.P. 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. |
| format |
JOUR |
| author |
Schebor, C. Mazzobre, M.F. Buera, M.d.P. |
| author_facet |
Schebor, C. Mazzobre, M.F. Buera, M.d.P. |
| author_sort |
Schebor, 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 |
| url |
http://hdl.handle.net/20.500.12110/paper_00086215_v345_n2_p303_Schebor |
| work_keys_str_mv |
AT scheborc glasstransitionandtimedependentcrystallizationbehaviorofdehydrationbioprotectantsugars AT mazzobremf glasstransitionandtimedependentcrystallizationbehaviorofdehydrationbioprotectantsugars AT bueramdp glasstransitionandtimedependentcrystallizationbehaviorofdehydrationbioprotectantsugars |
| _version_ |
1807322149227069440 |