Glass Transition and Crystallization in Foods

Wang, Yong; Truong, Tuyen

doi:10.1016/b978-0-08-100309-1.00007-9

Cited by 7 publications

(11 citation statements)

References 91 publications

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“…Amorphous solids are prone to crystallization during storage, which can lead to unwanted texture changes and water redistribution (Slade & Levine, 1991). Sucrose crystallization during storage has been widely studied and found to be sensitive to temperature and relative humidity (RH; Makower & Dye, 1956;Mathlouthi, 1995;Wang and Truong, 2017). Different approaches have been used to create amorphous sucrose (including spray drying, freeze drying, and vitrification), and the most common analyses applied to document amorphous sucrose stability include thermal analyses using differential scanning calorimetry to determine the glass transition temperature (T g ), crystallization temperature (T cry ), and crystallization induction times using isothermal Food Engineering, Materials Science, & Nanotechnology Saccharides affect sucrose crystallization .…”

Section: Introductionmentioning

confidence: 99%

Effects of Mono‐, Di‐, and Tri‐Saccharides on the Stability and Crystallization of Amorphous Sucrose

Thorat

Forny

Meunier

et al. 2018

Journal of Food Science

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Amorphous sucrose is a component of many food products but is prone to crystallize over time, thereby altering product quality and limiting shelf‐life. A systematic investigation was conducted to determine the effects of two monosaccharides (glucose and fructose), five disaccharides (lactose, maltose, trehalose, isomaltulose, and cellobiose), and two trisaccharides (maltotriose and raffinose) on the stability of amorphous sucrose in lyophilized two‐component sucrose‐saccharide blends exposed to different relative humidity (RH) and temperature environmental conditions relevant for food product storage. Analyses included X‐ray diffraction, differential scanning calorimetry, microscopy, and moisture content determination, as well as crystal structure overlays. All lyophiles were initially amorphous, but during storage the presence of an additional saccharide tended to delay sucrose crystallization. All samples remained amorphous when stored at 11% and 23% RH at 22 °C, but increasing the RH to 33% RH and/or increasing the temperature to 40 °C resulted in variations in crystallization onset times. Monosaccharide additives were less effective sucrose crystallization inhibitors relative to di‐ and tri‐saccharides. Within the group of di‐ and tri‐saccharides, effectiveness depended on the specific saccharide added, and no clear trends were observed with saccharide molecular weight and other commonly studied factors such as system glass transition temperature. Molecular level interactions, as evident in crystal structure overlays of the added saccharides and sucrose and morphological differences in crystals formed, appeared to contribute to the effectiveness of a di‐ or tri‐saccharide in delaying sucrose crystallization. In conclusion, several di‐ and tri‐saccharides show promise for use as additives to delay the crystallization kinetics of amorphous sucrose during storage at moderate temperatures and low RH conditions. Practical Application Amorphous sucrose is desirable in a variety of food products, wherein crystallization can be problematic for texture and shelf‐life. This study documents how different mono‐, di‐, and tri‐saccharides influence the crystallization of sucrose. Monosaccharide additives were less effective sucrose crystallization inhibitors relative to di‐ and tri‐saccharides. These findings increase the understanding of how different mono‐, di‐, and tri‐saccharide structures and their solid‐state properties influence the crystallization of amorphous sucrose and show that several di‐ and tri‐saccharides have potential for use as sucrose crystallization inhibitors.

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Section: Introductionmentioning

confidence: 99%

Effects of Mono‐, Di‐, and Tri‐Saccharides on the Stability and Crystallization of Amorphous Sucrose

Thorat

Forny

Meunier

et al. 2018

Journal of Food Science

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“…Consequently, the moisture content of a product is a key factor that affects the glass transition temperature wherein as the moisture content increases, there is the decrease in the glass transition temperature. 41 It also helps in understanding the shelf stability of a powder as it explains about wettability and solubility of the powder.…”

Section: Resultsmentioning

confidence: 99%

Sustainable processing of Greek yogurt acid-whey waste to develop folic acid encapsulated millet powders

Malik

Bayati

Lin

et al. 2023

Sustainable Food Technol.

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“…The more rapid onset of sucrose recrystallization time containing drugs was investigated when they were kept under higher moisture condition (Table 2). Thermodynamically unstable of saccharide spinning fiber from sucrose or cotton candy involved with three major factors of (33,(35)(36)(37)(38) 1. T g , it will be changed from glassy amorphous state to rubbery amorphous state when lower T g was gained.…”

Section: Figure 1 the Classification Of Solid Dispersionsmentioning

confidence: 99%

“…3. Defect on the surface, it was more readily absorb the moisture when more energetic surface defect and resulted in less stability (35,37,38).…”

Section: Figure 1 the Classification Of Solid Dispersionsmentioning

confidence: 99%

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Preparation and stabilization of saccharide fiber produced by centrifugal spinning

Donghuntong

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The objectives of this study were to prepare saccharide fiber via centrifugal spinning and further investigate its stability under stress condition. Different saccharides were chosen and spun via centrifugal force to form thread like matter. The results indicated that sucrose (SC) and trehalose (TH) could be fabricated as fiber whereas other saccharides were not able to form. The formation of fiber mainly involved with glass transition temperature (Tg), molten ability including stability of saccharide after melting. High Tg saccharides were a good candidate on fiber preparation. Homogeneous melting with appreciable stability was another factor affecting on fiber preparation. Decomposing after melting of some saccharides was prone to unsuccessful fiber formation. Three main factors regarding to the stability of fiber produced were Tg, amorphous content and defect on the surface. Tg of both SC and TH fiber were found to be 58.13 and 60.10 ?C that were higher than room temperature. They should be thus stable due to high Tg or glassy state. However, their fiber structure collapsed within hour time of scale. It was due to amorphous nature with surface defect. SC fiber was amorphous with rougher surface compared to TH fiber. Thus, TH fiber was more stable than SC fiber.�In order to improve the stability of fiber, blending of different saccharides was proposed due to the ability for changing Tg. In this study, SC was selected as the main saccharide. TH was then incorporated before fiber fabricating. Monitoring of the Tg of mixture (Tg (mix)) showed the non-linear relationship between Tg (mix) and the amount of TH added. Low weight fraction of TH showed plasticization while higher weight fraction (>0.5) TH provided antiplasticization. All Tg (mix) observed were lower or close to ambient temperature that impacted on the collapsible of fiber structure. In addition, they existed as amorphous with smoother surface. Therefore, Tg and amorphous were the significance factors on the stability of fiber produced from the mixture of SC&TH. Nevertheless, not only the scanning of fiber morphology with scanning microscope but the smoothness of surface was also assessed with moisture sorption profile. The result showed that the SC&TH fiber took longer time of moisture sorption or known as transition time including longer recrystallization time when increasing the weight ratio of TH. It could be concluded that longer of transition and recrystallization time meant to the smoother surface or less defect of fiber. Therefore, TH could improve the stability of SC fiber via the formation of less surface defect fiber more than the adjustment of Tg or the increasing of crystallinity.�In conclusion, SC fiber was more stable by the incorporation of TH. However, the physical stability of TH spinning fiber sound to be better compared to SC&TH fibers. Thus, TH should be selected as saccharide base for centrifugal spinning fiber. The further study of the effect of crystallization enhancer or modifier on TH fiber formation was recommended.��

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Glass Transition and Crystallization in Foods

Cited by 7 publications

References 91 publications

Effects of Mono‐, Di‐, and Tri‐Saccharides on the Stability and Crystallization of Amorphous Sucrose

Effects of Mono‐, Di‐, and Tri‐Saccharides on the Stability and Crystallization of Amorphous Sucrose

Sustainable processing of Greek yogurt acid-whey waste to develop folic acid encapsulated millet powders

Preparation and stabilization of saccharide fiber produced by centrifugal spinning

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