Stability and plasticizing and crystallization effects of vitamins in amorphous sugar systems

Journal of Agricultural and Food Chemistry

Volumn 60, Issue 4, 2012, Pages 1075-1083

  Zhou, Yankun ^a   Roos, Yrjö H ^a  

^a UNIVERSITY COLLEGE CORK   (Ireland)

Author keywords

ascorbic acid; crystallization; glass transition; lactose; thiamin; trehalose; water activity

Indexed keywords

ASCORBIC ACIDS; LACTOSE; THIAMIN; TREHALOSE; WATER ACTIVITY;

CRYSTALLIZATION; GLASS; KETONES; LEAD COMPOUNDS; ORGANIC ACIDS; SORPTION; SUGARS; THERMOANALYSIS; VITAMINS;

GLASS TRANSITION;

ASCORBIC ACID; CARBOHYDRATE; LACTOSE; PLASTICIZER; THIAMINE; TREHALOSE; WATER;

ARTICLE; CHEMISTRY; CRYSTALLIZATION; DRUG STABILITY; FREEZE DRYING; FREEZING;

ASCORBIC ACID; CARBOHYDRATES; CRYSTALLIZATION; DRUG STABILITY; FREEZE DRYING; FREEZING; LACTOSE; PLASTICIZERS; THIAMINE; TREHALOSE; WATER;

EID: 84863045229     PISSN: 00218561     EISSN: 15205118     Source Type: Journal    
DOI: 10.1021/jf204168f     Document Type: Article

References (37)

1. Fennema, O. R. Loss of vitamins in fresh and frozen foods Food Technol. 1977, 31 (12) 32-36
2. Uddin, M. S.; Hawlader, M. N. A.; Ding, L.; Mujumdar, A. S. Degradation of ascorbic acid in dried guava during storage J. Food Eng. 2002, 51, 21-26 (Pubitemid 33050914)
3. Labuza, T. P.; Kamman, J. F. Comparison of stability of thiamine salts at high temperature and water activity J. Food Sci. 1982, 47, 664-665
4. Pachapurkar, D.; Bell, L. N. Kinetics of thiamine degradation in solutions under ambient storage conditions J. Food Sci. 2005, 70 (7) 423-426
5. Dennison, D. B.; Kirk, J. R. Oxygen effect on the degradation of ascorbic acid in a dehydrated food system. J. Food Sci. 1978, 43, 609 -612, 618.
6. Dennison, D. B.; Kirk, J. R. Effect of trace mineral fortification on the storage stability of ascorbic acid in a dehydrated model food system J. Food Sci. 1982, 47, 1198-1200
7. Lee, S. H.; Labuza, T. P. Destruction of ascorbic acid as a function of water activity J. Food Sci. 1975, 40, 370-373
8. Laing, B. M.; Schlueter, D. L.; Labuza, T. P. Degradation kinetics of ascorbic acid at high temperature and water activity J. Food Sci. 1978, 43, 1440-1443
9. Labuza, T. P. The effect of water activity on reaction kinetics in food deterioration Food Technol. 1980, 34 (4) 36-41
10. Labuza, T. P.; Tannenbaum, S. R.; Karel, M. Water content and stability of low moisture and intermediate moisture foods Food Technol. 1970, 24, 543-550
11. Hancock, B. C.; Zografi, G. Characteristics and significance of the amorphous state in pharmaceutical systems J. Pharm. Sci. 1997, 86 (1) 1-12
12. Levine, H.; Slade, L. Principles of "cryostabilization" technology from structure/property relationships of carbohydrate/water systems - a review CryoLetters 1988, 9, 21-63
13. Slade, L.; Levine, H. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety Crit. Rev. Food Sci. Nutr. 1991, 30 (2-3) 115-360
14. Roos, Y.; Karel, M. Differential scanning calorimetry study of phase transitions affecting the quality of dehydrated materials Biotechnol. Prog. 1990, 6 (2) 159-163 (Pubitemid 20717152)
15. Chuy, L. E.; Labuza, T. P. Caking and stickiness of dairy-based food powders as related to glass transition J. Food Sci. 1994, 59, 43-46
16. Bhandari, B. R.; Datta, N.; Howes, T. Problems associated with spray drying of sugar-rich foods Drying Technol. 1997, 15 (2) 671-684 (Pubitemid 127535101)
17. Zhou, Y.; Roos, Y. H. Characterization of carbohydrate-protein matrices for nutrient delivery J. Food Sci. 2011, 76 (4) 368-376
18. Chen, Y.-H.; Aull, J. L.; Bell, L. N. Solid-state tyrosinase stability as affected by water activity and glass transition Food Res. Int. 1999, 32, 469-472
19. Bell, L. N.; White, K. L. Thiamin stability in solids as affected by the glass transition J. Food Sci. 2000, 65 (3) 498-501 (Pubitemid 30410937)
20. Miao, S.; Roos, Y. H. Nonenzymatic browning kinetics in low-moisture food systems as affected by matrix composition and crystallization J. Food Sci. 2005, 70 (2) 69-77
21. Miao, S.; Roos, Y. H. Crystallizationkinetics and X-ray diffraction of crystals formed in amorphous lactose, trehalose, and lactose/trehalose mixtures J. Food Sci. 2005, 70 (5) 350-358
22. Labuza, T. P.; Kaanane, A.; Chen, J. Y. Effect of temperature on the moisture sorption isotherms and water activity shift of two dehydrate foods J. Food Sci. 1985, 50, 385-91
23. Roos, Y. H. Water activity and physical state effects on amorphous food stability J. Food Process. Preserv. 1993, 16, 433-447
24. Bizot, H. Using the "G.A.B." model to construct sorption isotherms. In Physical Properties of Foods; Jowitt, C. R.; Escher, F.; Hallströom, B.; Meffert, H. F. T.; Spiess, W. E. L.; Vos, G., Eds.; Applied Science Publishers: London, U.K., 1983; pp 43-54.
25. Haque, K.; Roos, Y. H. Water plasticization and crystallization of lactose in spray dried lactose/protein mixtures J. Food Sci. 2004, 69 (1) 23-29
26. Gordon, M.; Taylor, J. S. Ideal copolymers and the second-order transitions of synthetic rubbers, I. Non-crystalline copolymers J. Appl. Chem. 1952, 2, 493-500
27. Johari, G. P.; Hallbrucker, A.; Mayer, E. The glass-liquid transition of hyper-quenched water Nature 1987, 330, 552-553
28. Jouppila, K.; Roos, Y. H. Glass transitions and crystallization in milk powders J. Dairy Sci. 1994, 77 (10) 2907-2915
29. Dinç, E.; Kökdil, G.; Onur, F. A comparison of matrix resolution method, ratio spectra derivative spectrophotometry and HPLC method for the determination of thiamine HCl and pyridoxine HCl in pharmaceutical preparation J. Pharm. Biomed. Anal. 2000, 22, 915-923 (Pubitemid 30254324)
30. Proot, P.; De Pourcq, L.; Raymarkers, A. A. Stability of ascorbic acid in a standard total parenteral nutrition mixture Clin. Nutr. 1994, 13, 273-279 (Pubitemid 24355825)
31. Hunziker, O. F.; Nissen, B. H. Lactose solubility and lactose crystal formation J. Dairy Sci. 1926, 9 (6) 517-537
32. Lammert, A. M.; Schmidt, S. J.; Day, G. A. Water activity and solubility of trehalose Food Chem. 1998, 61 (1/2) 139-144 (Pubitemid 28152170)
33. Roos, Y. H. Phase Transitions in Foods; Academic Press: San Diego, CA, 1995.
34. Roos, Y. H.; Himberg, M.-J. Nonenzymatic browning behavior, as related to glass transition, of a food model at chilling temperatures J. Agric. Food Chem. 1994, 42, 893-898
35. Hodge, J. E. Chemistry of browning reactions in model systems J. Agric. Food Chem. 1953, 1 (15) 928-943
36. Brownley, C. A., Jr.; Lachman, L. Browning of spray-processed lactose J. Pharm. Sci. 1964, 53 (4) 452-454
37. Doyon, L.; Smyrl, T. G. Interaction of thiamine with reducing sugars Food Chem. 1983, 12, 127-133 (Pubitemid 14235285)