Chemical changes in freeze-dried foods and model systems

Moisture content impacts the stability of DNA adsorbed onto gold microparticles

“…Previous studies have also reported decreased stability in the presence of desiccant29 which could be attributed to the effect of overdrying 43,44,47,48. Alternatively, one report suggested that a physical interaction (i.e., “dusting”) with the desiccant may contribute to the decreased stability observed under these conditions 28.…”

“…The increased stability of samples stored in low moisture conditions suggests that samples are not deleteriously affected by overdrying. It has been suggested that overdrying leads to oxidative damage due to the removal of a protective water layer believed to exclude oxygen molecules from coming into contact with the surface of macromolecules 44,47,48. The fact that we do not observe enhanced damage at very low RHs is consistent with our initial studies showing that oxidative damage does not seriously impact the DNA stability in PMED formulations.…”

Stabilization of Plasmid DNA and Lipid-Based Therapeutics as Dehydrated Formulations

“…These lipids are primarily used due to their greater chemical stability. Although this chapter examines the chemical stability of lipids with a focus on pharmaceutically relevant work, other studies have investigated the stability of lipids in relation to food and beverage products [198][199][200][201][202][203][204].…”

“…These studies focused on lipid peroxidation in lyophilized foods and a variety of experimental systems were used to investigate the effect of moisture content, transitional metals, and antioxidants. Interested readers are referred to several studies [198][199][200][201][202][203][204] which utilized lyophilized salmon and dehydrated milk as well as an experimental system comprised by methyl linoleate, cellulose, and glycerol to study lipid oxidation. However, because of the significant differences and complexity in these experimental systems, this work will not be discussed.…”

Long-Term Storage of Lyophilized Liposomal Formulations

“…The effects of other processing parameters related to the preparation and lyophilization of samples (e.g., use of degassed buffer and rapid freezing) were also investigated. Although this study is primarily concerned with the chemical stability of lipids in relation to pharmaceutical applications, other studies have investigated the stability of lipids in relation to food and beverage products . In order to develop better lipid‐based therapeutics for intracellular delivery, further investigation of the dried‐state storage stability of lyophilized liposomal formulations is necessary, especially for polyunsaturated lipids.…”