Water interplay in trehalose polymorphism

Cesàro, Attilio; Giacomo, Ornela De; Sussich, Fabiana

doi:10.1016/j.foodchem.2007.01.082

Cited by 62 publications

(45 citation statements)

References 51 publications

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“…Secondly, as observed by Cesàro, De Giacomo, and Sussich (2008), trehalose shows, upon cooling, a strong restriction of the solubility region, due to the reduction of sugar solubility at low temperatures but also to the formation of crystalline polymorphs much less soluble. Consequently, during cooling of a solution less concentrated than 30 g/100 mL, the formation and separation of ice occurs (Cesàro et al, 2008), increasing the amount of ice phase volume at the temperature of analysis (−15°C), with detrimental effects on the ice cream texture (Muse & Hartel, 2004). The increasing-firmness effect was evident also for erythritol, even with a 50% substitution level, in agreement with the extrusion behavior reported above.…”

Section: Ice Cream MIX Propertiesmentioning

confidence: 77%

Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

Moriano

Alamprese

2017

LWT

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The use of sucrose-alternative sweeteners in ice cream production could satisfy requirements of modern consumers focused on natural and nutritionally balanced foods. The aim of this work was to fill the gap in basic knowledge about the effects of honey, trehalose, and erythritol on the properties of artisanal ice cream. A milk-based sucrose-sweetened ice cream was produced as reference sample (REF), using then the alternative sweeteners to partially (50%) or totally (100%) substitute sucrose. With respect to REF, honey-containing ice cream mix revealed a significantly lower value of soluble solids (30.4°Bx vs. 34.5°Bx) and apparent viscosity (36.5 mPa s vs. 47.6 mPa s) and a significantly higher extrusion time (8.18 min vs. 7.04 min). The total substitution of sucrose with trehalose and erythritol led to a melting rate (2.07 and 1.56 g/min, respectively) significantly lower than REF (2.75 g/min), a very high firmness (508 and 725 N vs. 4 N), and a higher extrusion temperature (−7.1 and −5.3°C vs. −9.3°C). The results of this study represent a guideline for the successfully utilization of honey, trehalose, and erythritol in peculiar ice cream formulations (e.g. non-sweet or low-calorie products).

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Section: Ice Cream MIX Propertiesmentioning

confidence: 77%

Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

Moriano

Alamprese

2017

LWT

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“…The equilibrium phase diagram for the trehalose-water system postulates the eutectic crystallization at temperatures slightly below 0°C at a composition limit of about 31% w/w (22,23). However, in practical systems, eutectic crystallization is generally hindered due to the increased viscosity and relatively fast non-equilibrium cooling rates, resulting in the formation of a glass with a maximally freeze-concentrated matrix of nearly 80% w/w (Fig.…”

Section: Discussionmentioning

confidence: 99%

Frozen State Storage Instability of a Monoclonal Antibody: Aggregation as a Consequence of Trehalose Crystallization and Protein Unfolding

et al. 2011

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“…Although sugars are generally considered as good plasticizers, trehalose acts in a different way to other disaccharides (such as sucrose or maltose) and is characterized by its peculiar physicochemical behavior, where in its pure form its T g values are comparatively high (Sussich & Cesàro 2000). This is due to the presence of symmetrical glucosidic residues and the absence of reducing groups in trehalose (Cesáro et al 2007). Thus, the higher T g values of protein-trehalose systems can be mainly attributed to trehalose's higher T g value (~120°C) compared to D-glucose (~31-38°C) which leads to more pronounced steric interactions with water molecules and reduced availability of water for the participation in biochemical or physical changes (Roos 1995).…”

Section: Thermophysical Propertiesmentioning

confidence: 99%

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

Soukoulis

Behboudi-Jobbehdar

Yonekura

et al. 2013

Food Bioprocess Technol

111

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Three different milk proteins -skim milk powder (SMP), sodium caseinate (SC) and whey protein concentrate (WPC) -were tested for their ability to stabilize microencapsulated L. acidophilus produced using spray drying. Maltodextrin (MD) was used as the primary wall material in all samples, milk protein as the secondary wall material (7:3 MD/milk protein ratio) and the simple sugars, D-glucose and trehalose were used as tertiary wall materials (8:2:2 MD/protein/sugar ratio) combinations of all wall materials were tested for their ability to enhance the microbial and techno-functional stability of microencapsulated powders. Of the optional secondary wall materials, WPC improved L. acidophilus viability, up to 70 % during drying; SMP enhanced stability by up to 59 % and SC up to 6 %. Lactose and whey protein content enhanced thermoprotection; this is possibly due to their ability to depress the glass transition and melting temperatures and to release antioxidants. The resultant L. acidophilus powders were stored for 90 days at 4°C, 25°C and 35°C and the loss of viability calculated. The highest survival rates were obtained at 4°C, inactivation rates for storage were dependent on the carrier wall material and the SMP/D-glucose powders had the lowest inactivation rates (0.013 day ). Further increase in storage temperature (25°C and 35°C) was accompanied by increase of the inactivation rates of L. acidophilus that followed Arrhenius kinetics. In general, SMP-based formulations exhibited the highest temperature dependency whilst WPC the lowest. D-Glucose addition improved the storage stability of the probiotic powders although it was accompanied by an increase of the residual moisture, water activity and hygroscopicity, and a reduction of the glass transition temperature in the tested systems.

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Water interplay in trehalose polymorphism

Cited by 62 publications

References 51 publications

Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

Honey, trehalose and erythritol as sucrose-alternative sweeteners for artisanal ice cream. A pilot study

Frozen State Storage Instability of a Monoclonal Antibody: Aggregation as a Consequence of Trehalose Crystallization and Protein Unfolding

Impact of Milk Protein Type on the Viability and Storage Stability of Microencapsulated Lactobacillus acidophilus NCIMB 701748 Using Spray Drying

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