Thermoanalytical study of sweetener myo-inositol: α and β polymorphs

Alarcon, Rafael Turra; Gaglieri, Caroline; Caires, Flávio Júnior; Magdalena, Aroldo Geraldo; Castro, Ricardo A. E.; Bannach, Gilbert

doi:10.1016/j.foodchem.2017.06.072

Cited by 12 publications

(9 citation statements)

References 23 publications

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“…However, the sample crystallized at -23.6 °C at the end of the second cooling. As a result, part of the sample could be amorphous, 37,38 resulting in a glass transition at -5.2 °C in the second heating (pointed Vol. 00, No.…”

Section: Dsc Analysismentioning

confidence: 99%

Effect of Isomerization and Copolymerization of Itaconic Anhydride During the Synthesis of Renewable Monomers Using Vegetable Oils

Gaglieri¹,

Alarcon²,

Moura³

et al. 2023

J. Braz. Chem. Soc.

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Vegetable oils are alternatives to producing renewable monomers since they are biomass. It is possible to react them with anhydrides by heating to provide monomers with high reactivity. However, after the reaction of grape seed oil with itaconic anhydride, it was observed the occurrence of parallel reactions that had not been observed when the same oil was reacted with maleic anhydride. Some articles in the literature have reported that temperature and bases can isomerize itaconic anhydride into citraconic anhydride, which is more stable at room temperature. However, they have not focused on completely understanding how this phenomenon occurred nor studied it in processes that involve microwave irradiation. Therefore, this paper presents a complete characterization and investigation about the thermal behavior of itaconic anhydride and how it can affect the monomer synthesis performed under heating.

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Section: Dsc Analysismentioning

confidence: 99%

Effect of Isomerization and Copolymerization of Itaconic Anhydride During the Synthesis of Renewable Monomers Using Vegetable Oils

Gaglieri¹,

Alarcon²,

Moura³

et al. 2023

J. Braz. Chem. Soc.

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“…The literature reports studies about the structures of myo-inositol, reline and glyceline as well as their thermophysical behaviour in aqueous solutions [38][39][40][41][42][43][44][45][46][47][48][49][50][51][52][53][54][55][56][57] (Table S1).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…In the literature, we have found experimental measurements of and for myoinositol in pure water [42][43][44][45][46]…”

Section: Accepted Manuscriptmentioning

confidence: 99%

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Volumetric and acoustic behaviour of myo-inositol in aqueous Natural Deep Eutectic Solvent solutions

Bergua

Nuez

Embid

et al. 2018

Journal of Molecular Liquids

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A study of the interactions in aqueous systems containing a sweetener, myo-inositol, and a NAtural Deep Eutectic Solvent, reline or glyceline, is presented. Both NADESs include the same acceptor group, choline chloride, and different donor groups, urea and glycerol. For this purpose, the density and speed of sound were measured for dilute mixtures, and several related properties were calculated: the standard partial molar volume, the standard partial molar isentropic compression, the standard transfer properties, Hepler´s constant, and the compressibility hydration number. The results were evaluated as a function of the temperature and composition, and they show the dominance of the ionic-hydrophilic and hydrophilic-hydrophilic interactions. Moreover, the glyceline disturbs the aqueous mixtures more than the reline.

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“…Thermal analysis of natural/synthetic food additives or food constituents has been used to identify the temperature range of thermally stable compounds and the decomposition products [20][21][22][23]. Cocoa is largely used in the food industry as a source of fatty acids, fibers and antioxidant phenolic compounds [24,25].…”

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confidence: 99%

Electrochemical and thermal stability of Chocolate Brown HT food additive

Tutunaru

Samide

Neamtu

et al. 2019

CI&CEQ

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Chocolate Brown HT (E155) food additive characterization, based on simultaneous thermogravimetry and differential scanning calorimetry (TG/DSC), was studied using a diamond thermal analyzer, Perkin Elmer. Studies on melting and pyrolysis behavior of E155 color food additive observed by TG/ /DTG indicate changes in its composition recorded through several steps of decreasing the mass of the sample. After heating the sample within the temperature range from the room temperature to 1000 °C, a residue of 33% was observed at the end of the experiment. Thermal decomposition of E155 examined by DSC in an inert nitrogenous atmosphere was also used for predicting its stability. This analysis predicts with great accuracy the use of Chocolate Brown HT additive in the food industry or household use. Brown HT (E155) food additive characterization based on electrochemical methods was studied in the presence of different halide anions. By corroborating the data obtained by cyclic voltammetry and constant current electrolysis it has been observed that the electrochemical degradation efficiency of the BHT molecule has the highest value in the presence of bromide anions, and in the presence of fluoride ions has a minimum value.

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Thermoanalytical study of sweetener myo-inositol: α and β polymorphs

Cited by 12 publications

References 23 publications

Effect of Isomerization and Copolymerization of Itaconic Anhydride During the Synthesis of Renewable Monomers Using Vegetable Oils

Effect of Isomerization and Copolymerization of Itaconic Anhydride During the Synthesis of Renewable Monomers Using Vegetable Oils

Volumetric and acoustic behaviour of myo-inositol in aqueous Natural Deep Eutectic Solvent solutions

Electrochemical and thermal stability of Chocolate Brown HT food additive

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