Molecular Packing in Amorphous Carbohydrate Matrixes

Current Positron Studies on the Modifications of the Molecular Packing in Green-Based Polymers Through Changes in the Synthesis Procedures or Environmental Conditions

The sensitivity of positron annihilation characteristics to changes in the molecular packing in network-forming polymers has been demonstrated since the early 1980s. Positron annihilation lifetime spectroscopy (PALS) is a unique technique that can provide direct information on the free volume in polymers through the experimental parameters of the free volume hole distribution, their mean value, and volume fraction. This knowledge is currently applied for PALS investigations on the main processes that govern the molecular organization in some green polymers when subjected to different synthesis procedures or environmental conditions (humidity, physical aging, temperature). In this article, which includes a wide repertoire of works published in the last two decades, results of PALS studies on eco-sustainable polymer systems based on starch, chitosan, or vegetable oils, are analyzed and discussed. Many examples are taken from the direct experience of the authors.

Recent advances in carbohydrate phase behavior and rheology

The past decades have seen major advances in the understanding of the role of phase and state transitions of food carbohydrates on the behavior during processing and on product characteristics. Specifically, the awareness of the importance of the glass transition temperature and the plasticization by water and its study for a variety of food system is having major impact on the formulation and processing of foods, and in defining shelf-life conditions. This has led to the use of phase and state diagrams in the analysis and prediction of the behavior of food systems during processing and storage. This review first summarizes the current understanding of the food carbohydrate phase behavior and rheology, with emphasis on the concentrated states close to the glass transition and in the glassy state. Several pertinent topics, including the modeling of the rheological properties close to the glass transition, the strongly non-linear diffusion of water in the rubbery and glassy states, the aging and antiplasticization of glassy carbohydrate matrices, and consequences of amorphous-amorphous phase separation for the behavior of carbohydrate blends in concentrated states are discussed. Applications in food processing and product development are discussed, including the spray drying and freeze drying, powder agglomeration of food powders, powder caking, encapsulation, baked goods, crystallization and extrusion.

Electrochemical switching of positronium triplet quenching

Switching of positronium triplet quenching could successfully be demonstrated by electrochemical means in an aqueous K₃[Fe(CN)₆] electrolyte. For this purpose a suitable cell was designed to combine positron annihilation with electrochemical measurements. Highly reversible substantial variations of the mean positron lifetime τ_m could be observed upon electrochemical switching between the oxidation states Fe(CN)₆^3- and Fe(CN)₆^4-, arising from oxidation of positronium by Fe(CN)₆^3-. Dynamic in situ measurements in dependence of potential exhibit a hysteresis like behavior of τ_m which perfectly correlates with the shift between the reduction and oxidation peaks simultaneously monitored by cyclic voltametry.

Rheology of carbohydrate blends close to the glass transition: Temperature and water content dependence of the viscosity in relation to fragility and strength

Several modifications of the Williams-Landel-Ferry (WLF) equation that incorporate the water-content dependence of the viscosity are introduced and applied to the fitting the zero-shear viscosity of a systematic series of maltopolymer-maltose blends for water contents w between 4% and 70% (M. Dupas-Langlet et al., Carbohydrate Polymers 213 (2019) 147-158). These models include a previously published model that addresses the water-content dependence of the viscosity via a Gordon-Taylor-type modification of the C₂ coefficient of the WLF equation. New models that are based on two simple assumptions are introduced: 1. The viscosity at the glass transition temperature T_g decreases exponentially with the water content and 2. The WLF coefficient C₂ depends linearly on the water content. The modified WLF models allow to extract the so-called isoviscosity lines, that connect points of varying temperature and water content that are characterized by the same viscosity. Based on data obtained between T = -15 °C and 70 °C using shear rheology (w = 30-70% w/w) and dynamic mechanical thermal analysis (w = 4-9% w/w), we conclude that the models provide a good fit of the experimental data, and that additional data, specifically very close to the glass transition line, is needed, to assess the hypotheses underlying the various modified WLF models. It is established that the viscosity at T_g is dependent on the composition and decreases with the content of maltose and water. The modified WLF models are used to determine Angell's fragility parameter m and Roos' strength parameter S. m and S are observed to increase, respectively decrease with increasing water and maltose content, signifying an increasing temperature dependence of the viscosity close to T_g with decreasing diluent content. The application of the isoviscosity concept to unit operations in the food and pharmaceutical industry is discussed. Specifically, we show how to analyze atomization, agglomeration, sintering and compaction using the isoviscosity concept.

More than a Confinement: “Soft” and “Hard” Enzyme Entrapment Modulates Biological Catalyst Function

Catalysis makes chemical and biochemical reactions kinetically accessible. From a technological point of view, organic, inorganic, and biochemical catalysis is relevant for several applications, from industrial synthesis to biomedical, material, and food sciences. A heterogeneous catalyst, i.e., a catalyst confined in a different phase with respect to the reagents’ phase, requires either its physical confinement in an immobilization matrix or its physical adsorption on a surface. In this review, we will focus on the immobilization of biological catalysts, i.e., enzymes, by comparing hard and soft immobilization matrices and their effect on the modulation of the catalysts’ function. Indeed, unlike smaller molecules, the catalytic activity of protein catalysts depends on their structure, conformation, local environment, and dynamics, properties that can be strongly affected by the immobilization matrices, which, therefore, not only provide physical confinement, but also modulate catalysis.

Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations

Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e.g., adsorption, capillary condensation, deliquescence, crystal hydrate formation, absorption into amorphous solids) and related moisture-induced phase and state changes, and provides examples of how these moisture-induced changes affect the quality of the dry products.

A Fluorescence-based Method for Estimation of Oxygen Barrier Properties of Microspheres

In this study, we developed a fluorescence method to quantify oxygen barrier properties for wall materials used in microencapsulation of oxygen-sensitive compounds. We used a reversible, oxygen quenching dye, tris (4,7-diphenyl-1, 10-phenanthroline) ruthenium(II) dichloride complex, as a marker to monitor oxygen transport across spray-dried and freeze-dried Hi-cap100 and maltodextrin microspheres. We fit the rate of oxygen transport to Fick's second law and extrapolated an effective oxygen diffusion coefficient Deff. Results show that the Deff for spray-dried maltodextrin and Hi-cap100 formulations were in the range of 6.46 × 10^-15 to 7.45 × 10^-15  m² /s and 16.0 × 10^-15 to 22.4 × 10^-15 m² /s, respectively. Results also show an increasing trend in thiobarbituric acid reactive substances reaction rate constants, with an increasing D_eff for each formulation. Additionally, freeze-dried maltodextrin formulations had significantly higher D_eff (31.1 × 10^-15 to 36.0 × 10^-15 m² /s) compared to spray-dried matrices due to a more porous morphology. This new method provides a framework for the in situ estimation of D_eff for wall materials in microspheres. Potential applications include the design and selection of wall materials for maximum oxidative stability of encapsulated ingredients. PRACTICAL APPLICATION: Currently, the selection of wall materials used in microencapsulation of lipids takes a trial-and-error approach, which can be time consuming and prone to error. In this study, we developed a new methodology to directly assess the oxygen barrier properties of wall materials in microspheres. This method can be used by food scientists to screen wall materials in order to optimize the oxidative stability of encapsulated lipids.

Reduction of enthalpy relaxation in gelatine films by addition of polyols

The aim of this study was to evaluate the effect of plasticisers with different molecular weights (glycerol and sorbitol) on the structural relaxation kinetics of bovine gelatine films stored under the glass transition temperature (Tg). Plasticisers were tested at weight fractions of 0.0, 0.06 and 0.10. Films conditioned in environments under ∼44% relative humidity gave moisture contents (w/w) in the range 0.14-0.18. The enthalpy relaxation (ΔH) was determined using differential scanning calorimetry (DSC). Samples used had Tg values in the range 24-49 °C. After removing the thermal history (30 °C above Tg, 15 min), samples were isothermally stored at 10 °C below Tg for between 2 and 80 h. The addition of plasticisers induced a significant reduction in the rate of structural relaxation. The linearisation of ΔH by plotting against the logarithm of ageing time showed a reduction in the slope of samples plasticised with both polyols. The reduction in relaxation kinetics may be related to the ability of polyols to act as enhancers of molecular packing, as recently reported using positron spectroscopy (PALS). However, a direct correlation between the relaxation kinetics and the plasticiser's molecular weight could not be established, suggesting that this phenomenon may be governed by complex molecular gelatin-plasticiser-water interactions.

Biopreservation of Myoglobin in Crowded Environment: A Comparison between Gelatin and Trehalose Matrixes

Biopreservation by sugar and/or polymeric matrixes is a thoroughly studied research topic with wide technological relevance. Ternary amorphous systems containing both saccharides and proteins are extensively exploited to model the in vivo biopreservation process. With the aim of disentangling the effect of saccharides and polypeptidic crowders (such as gelatin) on the preservation of a model protein, we present here a combined differential scanning calorimetry and UV-vis spectrophotometry study on samples of myoglobin embedded in amorphous gelatin and trehalose + gelatin matrixes at different hydrations, and compare them with amorphous myoglobin-only and myoglobin-trehalose samples. The results point out the different effects of gelatin, which acts mainly as a crowding agent, and trehalose, which acts mainly by direct interaction. Gelatin is able to improve effectively the protein thermal stability at very low hydration; however, it has small effects at medium to high hydration. Consistently, gelatin appears to be more effective than trehalose against massive denaturation in the long time range, while the mixed trehalose + collagen matrix is most effective in preserving protein functionality, outdoing both gelatin-only and trehalose-only matrixes.

The water association band as a marker of hydrogen bonds in trehalose amorphous matrices

The water association band is a suitable marker of residual water behavior in bioprotective trehalose matrices.

Structural and thermodynamic aspects of plasticization and antiplasticization in glassy encapsulation and biostabilization matrices

The structural and thermodynamic properties of glassy carbohydrate matrices for the encapsulation and biostabilization of sensitive bioactive compounds, such as pharmaceutically active proteins and oxidation-sensitive compounds, are reviewed in the context of the plasticization and antiplasticization of glassy carbohydrates of intermediate and high molecular weight by low molecular weight diluents. Plasticization and antiplasticization may be monitored either by dynamic measures or by structural and thermodynamic features of the glassy matrices. Specifically, it is demonstrated that the decrease in size of the molecular free volume holes with increasing diluent content, as determined by positron annihilation lifetime spectroscopy (PALS), is related to the antiplasticization of glassy carbohydrate matrices, resulting in increased barrier properties of the glassy matrix. As far as could be ascertained from the available data, the regimes as identified by PALS map on those detected by neutron scattering and dielectric spectroscopy for glassy matrices consisting of trehalose and the diluent glycerol. The review is concluded by a survey of the published results on the stability of bioactive compounds encapsulated in carbohydrate glasses and an overview of outstanding questions.

Applications of Positron Annihilation Spectroscopy to Life Science

Positron annihilation spectroscopy (PAS) is a novel method that can provide molecular-level information about complex biological and macromolecular structure in a manner which is different, but complementary, to conventional medical and biochemical research methodology. Positron annihilation lifetime spectroscopy (PALS) and Doppler broadening energy spectroscopy (DBES), coupled with a slow positron beam have been extensively applied to the life science research recently. These techniques provide new information about the atomic and molecular level free-volume and void sizes, and their distributions 0.1 nm to a few nm, molecular bonding, structures at depth-layers, and phase transitions. This paper is to review recent research on positron annihilation spectroscopy applied to the area of life science and also focus on current bioscience-related work in the positron group at the University of MissouriKansas City (UMKC).

Effect of water on glass transition in starch/sucrose matrices investigated through positron annihilation lifetime spectroscopy: a new approach

Glass transition is studied through positron annihilation lifetime spectroscopy (PALS) in maize starch matrices containing 10 (batch STS10) and 20 (STS20) w/w% sucrose, as a function of temperature (T) and water content (c(w)). To circumvent important losses of water upon heating while recording the PALS spectra, a new method is developed: instead of a series of measurements of τ(3), the triplet positronium lifetime, at different T, the latter is kept constant and the series relates to c(w), which is left to decrease at a constant rate. Similarly to the changes in τ(3) with T, the τ(3)vs. c(w) plots obtained show a smooth linear increase until a break, denoting the occurrence of glass transition, followed by a sharper increase. The gradients appear to be independent of T. The variation of the glass transition temperature, T(g), with c(w) shows a broad sigmoid with a large linear central part; as expected from the plasticising effect of sucrose, the plot for STS20 lies some 10 K below that for STS10. Results from differential scanning calorimetry for STS20 yield T(g) values some 15 K higher than from PALS. On the basis of the general shape of the τ(3)vs. T variations, a general equation is set for τ(3)(T, c(w)), leading one to expect a similar shape for τ(3)vs. c(w), as experimentally observed.

Characterization of a sucrose/starch matrix through positron annihilation lifetime spectroscopy: unravelling the decomposition and glass transition processes

The triplet state of positronium, o-Ps, is used as a probe to characterize a starch-20% w/w sucrose matrix as a function of temperature (T). A two-step decomposition (of sucrose, and then starch) starts at 440 K as shown by a decrease in the o-Ps intensity (I(3)) and lifetime (τ(3)), the latter also disclosing the occurrence of a glass transition. Upon sucrose decomposition, the matrix acquires properties (reduced size and density of nanoholes) that are different from those of pure starch. A model is successfully established, describing the variations of both I(3) and τ(3) with T and yields a glass transition temperature, T(g) = (446 ± 2) K, in spite of the concomitant sucrose decomposition. Unexpectedly, the starch volume fraction (as probed through thermal gravimetry) decreases with T at a higher rate than the free volume fraction (as probed through PALS).