Effects of dextran molecular weight on starch retrogradation and technological properties of Chinese steamed bread: Based on the rubber/glass transition

From the perspective of rubber/glass transition, this study clarified that the impact of dextran on retarding hardening behavior and slowing starch retrogradation of Chinese Steamed Bread (CSB) depended on its molecular weight and concentration level. Guggenheim-Anderson-de Boer (GAB) model was fitted to explore critical behavior changes in rubber/glass transition of CSB. Incorporation of high molecular weight dextran enhanced the elasticity of dough and porosity of CSB, reduced the aging and hardening degree of CSB at appropriate addition levels. CSB hardness showed a growing tendency during storage, while macromolecular dextran reduced the hardness and retrogradation degree by 22.87 % and 67.53 %. Dextran with high molecular weights lowered the glass transition temperature (Tg) and improved the moisture sorption and molecular mobility of CSB under various relative humidity (RHs) conditions by providing hydrophilic sites or intermolecular space to bind water molecules. Meanwhile, it reinforced the binding between denatured gluten and gelatinized starch. Both of them devoted to starch retrogradation inhibition and stable quality maintenance of CSB. CSB is suggested to maintain stable quality at room temperature with RHs ≤33 % to prevent rubber/glass transition. This work provided theoretical guidance for fractionation application of dextran to regulate the quality and extend the shelf-life of flour products.

On the universality of viscosity in supersaturated binary aqueous sugar solutions: Cryopreservation by vitrification

Nowadays, the physical nature of supersaturated binary aqueous sugar solutions in the vicinity of the glass transition represents a very important issue due to their biological applications in cryopreservation of cells and tissues, food science and stabilization and storage of nano genetic drugs. We present the construction of the Supplemented Phase Diagram and the non-equilibrium nature of the undersaturated-supersaturated kinetic transition. The description of its thermodynamic nature is achieved through the study of behavior of their viscosity as temperature is lowered and concentration increased. In this work, we find a universal character for the viscosities of several sugar water solutions.

Thermal and structural characteristics of date-pits as digested by Trichoderma reesei

The objective of this study was to develop functional date-pits by mold digestion for the potential use in food products. Whole date-pits (WDP) and defatted date-pits (DDP) were digested by mold Trichoderma reesei at 20 °C. T. reesei consumed date-pits as nutrients for their growth, and DDP showed higher growth of molds as compared to the WDP. The mold digested WDP and DDP samples showed an increased water solubility and hygroscopicity as compared to the samples prepared by autoclaved. This indicated that the mold digestion transformed date-pits to hydrophilic characteristics. Thermal analysis indicated a structural change at -3.2 °C for the untreated WDP and it was followed by a glass transition shift (i.e. onset: 138 °C and a specific heat change: 295 J/kg oC), and an endothermic peak at 196 °C with enthalpy of 68 J/g for the solids melting-decomposition. Similar characteristics were also observed for treated samples with the two glass transitions. The total specific heat changes for WDP, autoclaved-WDP, and digested-WDP were observed as 295, 367, and 328 J/kg oC, respectively. The total specific heat changes for DDP, autoclaved-DDP, and digested-DDP were observed as 778, 1329, and 1877 J/kg oC, respectively. This indicated that mold digestion transformed more amorphous fraction in the DDP. The energy absorption intensities of the Fourier Transform Infrared (FTIR) spectra for the selected functional groups decreased by the mold digestion.

Experimental evidence for immiscibility of enantiomeric polymers: Phase separation of high-molecular-weight poly(ʟ-lactide)/poly(ᴅ-lactide) blends and its impact on hindering stereocomplex crystallization

Although polymers tend not to mix, it remains challenging to characterize the immiscibility of enantiomeric poly(ʟ-lactide) (PLLA) and poly(ᴅ-lactide) (PDLA), particularly with equivalent and high molecular weight (high MW), which frustratingly disfavors the exclusive stereocomplexation. By introducing a random copolymer (PLC) of ʟ-lactide and caprolactone to form binary blends with PLLA and PDLA, the phase behavior of high-MW PLLA/PDLA blends was investigated mainly by using differential scanning calorimetry (DSC) and atomic force microscopy (AFM). DSC results showed that PLLA/PLC blends exhibited a single glass transition temperature (Tg), which depended on the blending ratio and precisely corresponded with the theoretical values calculated from the Fox equation. In comparison, PDLA/PLC blends showed composition-dependent heat-capacity increment at two unchanged Tg values of pure PLC and PDLA. AFM observation revealed that PLC is completely miscible with PLLA at high MW but is immiscible with PDLA, logically suggesting immiscibility of high-MW PLLA and PDLA. Moreover, AFM results demonstrated that high-MW PLLA/PDLA blends exhibited spherical droplets in asymmetric blends and bicontinuous interpenetrating worm-like patterns in symmetric counterparts, showing distinct and well-defined interfaces, confirming the microphase separation. Additionally, different MWs fundamentally led to significant differences in miscibility, which consequently affected the crystallization behaviors of PLLA/PDLA blends. This work provides evidence for (im)miscibility and its crucial impact on the crystallization of PLLA/PDLA blends and has important implications for understanding the stereocomplexation of polymers.

Application of state diagrams to understand the nature and kinetics of (bio)chemical reactions in dry common bean seeds: A scientific guide to establish suitable postharvest storage conditions

Storage is a fundamental part of the common bean postharvest chain that ensures a steady supply of safe and nutritious beans of acceptable cooking quality to the consumers. Although it is known that extrinsic factors of temperature and relative humidity (influencing the bean moisture content) control the cooking quality deterioration of beans during storage, the precise interactions among these extrinsic factors and the physical state of the bean matrix in influencing the rate of quality deteriorative reactions is poorly understood. Understanding the types and kinetics of (bio)chemical reactions that influence the cooking quality of beans during storage is important in establishing suitable storage conditions to ensure quality stability. In this review, we integrate the current insights on glass transition phenomena and its significance in describing the kinetics of (bio)chemical reactions that influence the cooking quality changes during storage of common beans. Furthermore, a storage stability map based on the glass transition temperature of beans as well as kinetics of the main (bio)chemical reactions linked to cooking quality deterioration during storage was designed as a guide for determining appropriate storage conditions to ensure cooking quality stability.

Glass transition phenomena and dielectric relaxations in supercooled d-lyxose aqueous solutions

Differential scanning calorimeter and broadband dielectric spectroscopy in a broad range of temperatures (150-300 K) were employed to study the d-lyxose aqueous mixture at different hydration levels. Two relaxation processes were observed in all investigated d-lyxose aqueous mixtures. A relaxation process (process-I) usually known as the primary relaxation mode which is accountable for the collective motion of d-lyxose aqueous solution, was observed above the glass transition temperature (Tg). Below Tg, another process designated as process-II was found which is mainly related to the water molecule relaxation inside the d-lyxose matrix. The average relaxation times as a function of temperature and dielectric strengths of both observed relaxation processes (I & II) were analyzed for all hydration levels in d-lyxose. It was identified that the relaxation amplitude of process-II in the d-lyxose aqueous mixture was increased drastically and their activation energies were found to be approximately independent of the content of water above critical concentration, xc = 0.28. This suggests that the dynamical process observed above xc was dominated by the presence of water clusters. In the current aqueous mixture, the critical content of water (xc) is slightly higher as compared to previously reported aqueous mixtures, indicating a more cooperative nature of water molecules with a d-lyxose matrix. Additionally, the Tg of pure water was estimated at 128 ± 5.8 K from the extrapolation of DSC Tg data of the d-lyxose aqueous solution by using the well-known Gordon-Taylor equation. Our current result gives further support to the well-accepted glass transition (Tg) of pure water.

Thermal characteristics of crystalline and amorphous 2'-fucosyllactose, a human milk oligosaccharide

The thermal characteristics of crystalline and amorphous forms of a human milk oligosaccharide, 2'-fucosyllactose (2'-FL), were investigated by differential scanning calorimetry and thermogravimetric analysis, and compared with the two forms of α-lactose monohydrate. Crystalline 2'-FL (87.48% crystallinity according to X-ray diffraction) showed dehydration at 143.4 °C (close to lactose) and melting at 230.6 °C (the same as β-lactose crystal). Amorphous 2'-FL showed glass transition at 127.6 °C and crystallisation at 192.8 °C, which were much higher than the corresponding temperatures for amorphous lactose. 2'-FL showed thermal decomposition at temperatures about 10 °C higher (210-212 °C) than lactose, indicating the higher thermal stability of 2'-FL. Amorphous 2'-FL showed sharp decreases in glass transition (127.6 °C to 36.5 °C) and crystallisation (192.8 °C to 103.4 °C) temperatures with increasing water activity (a_w) from 0 to 0.53, above which no glass transition or crystallisation was observed.

Effect of the alkali vs iron ratio on glass transition temperature and vibrational properties of synthetic basalt-like glasses

Volcanic eruptions generate huge amounts of material with a wide range of compositions and therefore different physicochemical properties. We present a combined Raman and calorimetric study carried out on four synthetic basaltic glasses with different alkali vs iron ratio which spans the typical compositions of basalts on Earth. Differential scanning calorimetry shows that changes of this ratio modify the glass transition interval whereas Raman spectra allow to gain insight about the structure of the glass in the microscopic and macroscopic range. Indeed, our Raman analysis is extended from the high frequency region, characterized by the molecular peaks, to the very low frequency region where glasses exhibit the boson peak. Spectra show a variation of the non-bridging oxygens number that affects the medium range order of the glass and the network interconnections. In the considered substitution interval, the boson peak shape is conserved while its position shift upwards. This means that increasing the alkali vs iron content, the elastic medium hardens but it does not change nature. This study emphasizes the importance of considering the full-range spectra when analysing multicomponent or natural systems with small chemical variations.

Role of Crystal Disorder and Mechanoactivation in Solid-State Stability of Pharmaceuticals

Common energy-intensive processes applied in oral solid dosage development, such as milling, sieving, blending, compaction, etc. generate particles with surface and bulk crystal disorder. An intriguing aspect of the generated crystal disorder is its evolution and repercussion on the physical- and chemical stabilities of drugs. In this review, we firstly examine the existing literature on crystal disorder and its implications on solid-state stability of pharmaceuticals. Secondly, we discuss the key aspects related to the generation and evolution of crystal disorder, dynamics of the disordered/amorphous phase, analytical techniques to measure/quantify them, and approaches to model the disordering propensity from first principles. The main objective of this compilation is to provide special impetus to predict or model the chemical degradation(s) resulting from processing-induced manifestation in bulk solid manufacturing. Finally, a generic workflow is proposed that can be useful to investigate the relevance of crystal disorder on the degradation of pharmaceuticals during stability studies. The present review will cater to the requirements for developing physically- and chemically stable drugs, thereby enabling early and rational decision-making during candidate screening and in assessing degradation risks associated with formulations and processing.

Storage and Lyophilization of Pure Proteins

This chapter outlines empirical procedures for the storage of pure proteins with preservation of high levels of biological activity. It describes simple and workable means of preventing microbial contamination and proteolytic degradation and the use of various types of stabilizing additives. It sets out the principles of lyophilization (a complex process comprising freezing, primary drying, and secondary drying stages, otherwise known as freeze-drying). There follows a general procedure for the use of lyophilizer apparatus with emphasis on best practice and on pitfalls to avoid. The use of modulated differential scanning calorimetry to measure the glass transition temperature, a key parameter in the design and successful operation of lyophilization processes, is described. This chapter concludes with brief summaries of interesting recent work in the field.

Molecular structure and properties of cassava-based resistant maltodextrins

In-depth molecular structure and properties of cassava-derived resistant maltodextrins (RMDs) were determined. Cassava starch was dextrinized with 0.04% or 0.06% HCl at 120 °C for 60-180 min to obtain resistant dextrins (RDs), which were further hydrolyzed by α-amylase to produce RMDs. Prolonging dextrinization duration decreased proportion of α-1,4 linkages and α-/β-reducing ends but increased fraction of indigestible α-/β-1,6, β-1,4, β-1,2 linkages, degree of branching (DB), degree of polymerization, relative molecular weight, and total dietary fiber (TDF) content of the RMDs. Moreover, RMDs had greater proportion of β-glycosidic linkages, α-/β-reducing end, DB, TDF, and low molecular weight dietary fiber (LMWDF) content than their RD counterparts. Potential prebiotic activity score was higher in RMDs with abundant LMWDF fraction but low DB. Slight difference in the glass transition temperature of maximally freeze-concentrated unfrozen phase (T_g') and unfrozen water content was found among RMDs. However, RMDs had lower T_g' than their RD counterparts.

Glass transition of nanometric polymer films probed by picosecond ultrasonics

The possibility to measure the glass transition temperature in poly(methyl methacrylate) (PMMA) films by picosecond ultrasonics with thicknesses ranging from 458 nm to 32 nm is demonstrated. A shift of the longitudinal acoustic eigenmodes towards lower frequencies with temperature is observed accompanied by a change in the temperature-frequency slopes at the glass transition temperature. The contributions to the frequency shift from changes in film thickness and sound velocity are discussed and the latter is extracted below the glass transition temperature. Finally, the advantages and disadvantages of the current approach in a comparison to other methods based on acoustic measurements in the GHz regime are reviewed.

Influence of cooling rate on ice crystallization and melting in sucrose-water system

The ice crystallization and melting in systems where the equilibrium state is difficult to reach is one of the growing areas in pharmaceutical freeze-drying research. The quality of the final freeze-dried product depends on the parameters of the cooling step, which affect the ice nucleation and growth. In this paper, we present a DSC study of ice crystallization and melting in a sucrose-water system. Using two different types of thermal cycles, we examine the influence of cooling and heating rates on the thermal behavior of sucrose-water solutions with water contents between 50 and 100 wt%. The DSC results show that low cooling rates provide crystallization at higher temperatures and lead to lower amount of nonfreezing water. Consequently, the glass transition and ice melting properties observed upon heating depend on the cooling conditions in the preceding step. Based on the experimental results, we investigate the reasons for the existence of the two steps on DSC heating curves in sucrose-water systems: the glass transition step and the onset of ice melting. We show that diffusion of water can be the limiting factor for ice growth and melting in the sucrose-water system when the amorphous phase is in a liquid state. In particular, when the diffusion coefficient drops below 10^-14 m²/sec, the ice crystals growth or melting becomes strongly suppressed even above the glass transition temperature. Understanding the diffusion limitations in the sucrose-water system can be used for the optimization of the freeze-drying protocols for proteins and probiotics.

Gluten proteins: Enzymatic modification, functional and therapeutic properties

Glutens are potential proteins with multifunctional therapeutic effects. Their covalence network structures with and without protease inhibitors are expected to enhance or to serve further properties and further technological points such as increased bioactive surfaces, gelatinization, gelation and pasting properties. The depletion of the allergic peptide sequences of gluten proteins comprising sometimes protease inhibitors are valid via the enzymatic ingestion using proteolytic enzymes that might enhance these functional and technological processes by producing active peptides having osmoregulation and regular glass transitions, surface activity for coating and encapsulation properties. In addition to further therapeutic functions such as immunoregulatory, antithrombin and opioidal activities, particularly in eradicating most of the free radicals, suppressing diabetes Mellitus II complications and inhibiting angiotensin converting enzyme cardiovascular growth diseases.

Towards a better understanding of thermally treated polycarbophil matrix tablets for controlled release

Polycarbophil (POL), a polyacrylic acid cross-linked with divinyl glycol, is widely used in semisolid and solid dosage forms. When undergoing a thermal treatment in the range 120–160 °C, POL shows interesting morphological modifications, related to changes in physical properties, such as swelling of the powder granules, or hardening and matrix formation if included in the composition of a tablet. Thermal analysis conducted on POL highlighted a thermal event (Z) that can be correlated both to the shrinking of the powder granules and to the matrix formation in compacted POL powder. Modulated differential scanning calorimetry (MDSC) allowed to distinguish, inside event Z, an irreversible process overlapping with a reversible glass transition, attributable to the volatilization of residual solvents identified, through a complex TGA-FTIR-GC–MS interface, as acetate esters used for the polymer production as very fine powder. A specific interaction between acetates and POL, capable of stabilizing the polymer chains in a given conformation, was highlighted. The molecular rearrangement of the POL chains, following the volatilization of the solvent-stabilizers, is therefore ascribable to a loss of energetic stability of this material, which justifies the shrinking phenomena in the granules of the powder and the matrix formation when POL is compacted.

Roughness induced rotational slowdown near the colloidal glass transition

HYPOTHESIS

In concentrated suspensions, the dynamics of colloids are strongly influenced by the shape and topographical surface characteristics of the particles. As the particles get into close proximity, surface roughness alters the translational and rotational Brownian motions in different ways. Eventually, the rotations will get frustrated due to geometric hindrance from interacting asperities.

EXPERIMENTS

We use model raspberry-like colloids to study the effect of roughness on the translational and rotational dynamics. Using Confocal Scanning Laser Microscopy and particle tracking, we simultaneously resolve the two types of Brownian motion and obtain the corresponding Mean Squared Displacements for varying concentrations up to the maximum packing fraction.

FINDINGS

Roughness not only lowers the concentration of the translational colloidal glass transition, but also generates a broad concentration range in which the rotational Brownian motion changes signature from high-amplitude diffusive to low-amplitude rattling. This hitherto not reported second glass transition for rough spherical colloids emerges when the particle intersurface distance becomes comparable to the roughness length scale. Our work provides a unifying understanding of the surface characteristics' effect on the rotational dynamics during glass formation and provides a microscopic foundation for many roughness-related macroscale phenomena in nature and technology.

Applying the concept of state diagram on the stability analysis of an NSP-rich ingredient extracted from overripe bananas (Musa cavendishii var. Nanicão)

In this work, an ingredient containing non-starch polysaccharides (NSP), obtained from overripe bananas, was characterized using differential scanning calorimetry (DSC) and vapor sorption isotherms. Soluble sugars from overripe bananas were extracted using ethanol, resulting in a solid NSP-rich fraction. The physical properties of this new ingredient and its response to temperature and water interactions are needed for its application as a fiber flour aggregate in food preparations. Results from thermal analyses, including gelatinization, glass transition and fusion, allowed building state diagrams, then compared to vapor sorption isotherms which resulted similar to a Brunauer-Emmet-Teller (BET) type III isotherm at 25 °C, for NSP and standards samples as arabinoxylan and polygalacturonic acid. A good fit was obtained for the glass transition curves using the Kwei model. This approach enabled us to explore the stability of the material, regarding safety limits for microbial deterioration and structural changes due to glass transition.

Dynamic mechanical and thermal properties of clear aligners after thermoforming and aging

Background

Based on the role of properties of aligner materials on their efficiency, we aimed to assess their thermomechanical properties after thermoforming and simulated aging.

Methods

In this experimental study, 96 samples of polyethylene terephthalate glycol (PETG) aligners (Duran and Erkodur) were prepared and divided to three groups: control (C), after thermoforming (T), after thermoforming and aging (TA). Thermoforming was done through 3D-printed molds, and aging was exerted by 200 thermal cycles after immersion in 37°C distilled water for 24h. Flexural modulus, hardness, glass transition temperature (Tg), elastic and viscous modulus, and loss factor were evaluated. Two-way ANOVA, T-independent, and Tukey HSD tests were done for statistical analysis and significance level was set to 0.05.

Results

In both materials, flexural modulus decreased significantly after thermoforming, 88% in Duran and 70% in Erkodur, but did not change significantly after aging. After thermoforming, hardness decreased significantly in both materials (22% in Duran and 7.6% in Erkodur). Dynamic Tg was significantly lower in T and TA in both materials. At all temperatures (25, 37, 55°C) in Duran, the elastic modulus difference was only significant between C and TA, but in Erkodur, it decreased significantly in T, and there was no significant change after aging. Viscous modulus and loss factor showed the same change patterns at all temperatures. In both materials, they increased after thermoforming, but did not change significantly after aging.

Conclusion

Thermoforming had more prominent role than aging in diminishing of thermomechanical properties. In general, Duran had greater thermomechanical stability than Erkodur.

Glass transition and crystallization of solid model system of jujube slice as influenced by sugars and organic acids

To understand the specific contributions of amorphous sugars and organic acids to the quality of food matrix, the solid model system of jujube slice skeleton (JSS) was firstly established. Effects of fructose (F), glucose (G), malic acid (M) and citric acid (C) on the glass transition temperature (T_g) and crystallization of JSS were studied. JSS-F/G/M/C blends were prepared by osmosis in the solution at a range of 0 ~ 32 g/100 g. Sugars reduced the T_g in the system, structure of JSS-G/M blends was changed from "amorphous glassy" to "amorphous rubbery" by increasing the osmotic solute concentration. T_g was decreased from 50.8 to 14.0 °C when JSS was osmosed in a 4 g/100 g fructose solution. Organic acids induced their crystallization in JSS. The crystallinity of JSS-M immersed in 32 g/100 g osmotic solution concentration was increased from 2% to 75%. Fructose presented greater influence on the adverse quality of jujube slices.

Predicting process design spaces for spray drying amorphous solid dispersions

Amorphous solid dispersions (ASDs) are commonly manufactured using spray-drying processes. The product quality can be decisively influenced by the choice of process parameters. Following the quality-by-design approach, the identification of the spray-drying process design space is thus an integral task in drug product development. Aiming a solvent-free and homogeneous ASD, API crystallization and amorphous phase separation needs to be avoided during drying. This publication provides a predictive approach for determining spray-drying process conditions via considering thermodynamic driving forces for solvent drying as well as ASD-specific API/polymer/solvent interactions and glass transitions. The ternary API/polymer/solvent phase behavior was calculated using the Perturbed-Chain Statistical Associating Theory (PC-SAFT) and combined with mass and energy balances to find appropriate spray-drying conditions. A process design space was identified for the ASDs of ritonavir and naproxen with either poly(vinylpyrrolidone) or poly(vinylpyrrolidone-co-vinylacetate) spray dried from the solvents acetone, dichloromethane, or ethanol.

How can we improve the physical stability of co-amorphous system containing flutamide and bicalutamide? The case of ternary amorphous solid dispersions

The article describes the preparation and characterization of binary mixtures of two antiandrogens used in prostate cancer treatment, i.e. flutamide (FL) and bicalutamide (BIC), as well as their ternary mixtures with either poly(methyl methacrylate-co-ethyl acrylate) (MMA/EA) or polyvinylpyrrolidone (PVP). The samples were converted into amorphous form to improve their water solubility and dissolution rate. Broadband dielectric spectroscopy and differential scanning calorimetry revealed that FL-BIC (65%) (w/w) does not tend to crystallize from the supercooled liquid state. We made the assumption that the drug-to-drug weight ratio should be maintained as in the case of monotherapy so we decided to investigate the system containing FL and BIC in 15:1 (w/w) ratio with 30% additive of polymers as stabilizers. Our research has shown that only in the case of the FL-BIC-PVP mixture the crystallization has been completely inhibited, both in glassy and supercooled liquid state, which was confirmed by X-ray diffraction studies. In addition, we performed solubility and dissolution rate tests, which showed a significant improvement in solubility of ternary system as compared to its crystalline counterpart. Enhanced physical stability and water solubility of the amorphous ternary system makes it promising for further studies.

Principles of Ice-Free Cryopreservation by Vitrification.Methods Mol Biol. 2021;2180:27-97. [PMID: 32797408 DOI: 10.1007/978-1-0716-0783-1_2]

Vitrification is an alternative to cryopreservation by freezing that enables hydrated living cells to be cooled to cryogenic temperatures in the absence of ice. Vitrification simplifies and frequently improves cryopreservation because it eliminates mechanical injury from ice, eliminates the need to find optimal cooling and warming rates, eliminates the importance of differing optimal cooling and warming rates for cells in mixed cell type populations, eliminates the need to find a frequently imperfect compromise between solution effects injury and intracellular ice formation, and can enable chilling injury to be "outrun" by using rapid cooling without a risk of intracellular ice formation. On the other hand, vitrification requires much higher concentrations of cryoprotectants than cryopreservation by freezing, which introduces greater risks of both osmotic damage and cryoprotectant toxicity. Fortunately, a large number of remedies for the latter problem have been discovered over the past 35 years, and osmotic damage can in most cases be eliminated or adequately controlled by paying careful attention to cryoprotectant introduction and washout techniques. Vitrification therefore has the potential to enable the superior and convenient cryopreservation of a wide range of biological systems (including molecules, cells, tissues, organs, and even some whole organisms), and it is also increasingly recognized as a successful strategy for surviving harsh environmental conditions in nature. But the potential of vitrification is sometimes limited by an insufficient understanding of the complex physical and biological principles involved, and therefore a better understanding may not only help to improve present outcomes but may also point the way to new strategies that may be yet more successful in the future. This chapter accordingly describes the basic principles of vitrification and indicates the broad potential biological relevance of this alternative method of cryopreservation.

Glass chemical transition: An unknown thermal transition observed in cellulose acetate butyrate

Cellulose acetate butyrate (CAB) belongs to cellulose esters, an important category of polymers, that are derived from the most abundant organic substance on earth (cellulose). As most cellulose esters, CAB is believed to exhibit a melting point. In this study, carefully selected experiments were performed, in order to test if the endothermic peak, observed in the Differential Scanning Calorimetry (DSC) scan of CAB, is a melting point. It was found that it is not a melting peak but a chemically induced transition (appearing as glass transition) occurring simultaneously with mass loss (decomposition and vaporization). For this phenomenon, the term "glass chemical transition" is proposed. Various literature misinterpretations/confusions are clarified and the potential consequences of this discovery are shortly discussed. Based on literature data and the presented results, it seems almost certain that secondary cellulose esters exhibit this behavior. It is likely, that other polymers, also exhibit this peculiar thermal transition.

Freeze-Drying of Lactic Acid Bacteria: A Stepwise Approach for Developing a Freeze-Drying Protocol Based on Physical Properties

Freeze-drying or lyophilization has become a reference process for preserving lactic acid bacteria. The development of stable freeze-dried lactic acid bacteria (LAB) requires maintaining the biological activity of the cells and the macroscopic porous structure while increasing the efficiency of the manufacturing process. Physical properties of protective solutions, such as glass transition and collapse temperatures, are key elements not only for process optimization but also for the stability of freeze-dried LAB. This chapter provides a stepwise approach for developing a protective formulation for the long-term preservation of LAB and an efficient freeze-drying process. Methods for determining glass transition and collapse temperatures of protective solutions and cell suspensions, as well as water activity and water content of freeze-dried products, are described.

DSC Analysis of Thermophysical Properties for Biomaterials and Formulations

The development of freezing and freeze-drying processes for biological samples requires knowledge of the thermophysical properties of the biomaterial and protectant solutions involved. This chapter provides an introduction on the use of differential scanning calorimetry (DSC) to study thermophysical properties of biomaterials in protective solutions. It covers specific methods to study thermal events related to freezing and drying processes including crystallization, eutectic formation, glass transition, devitrification, recrystallization, melting, molecular relaxation, and phase separation.

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.

Solventless granulation and spheronization of indomethacin crystals using a mechanical powder processor: Effects of mechanically induced amorphization on particle formation

Our aim was to reveal the effects of mechanically-induced amorphization on the solventless agglomeration and spheronization of drug crystals using a mechanical powder processor. This process can provide spherical particles comprising 100% drug. Indomethacin crystals were mechanically treated using various jacket temperatures and the resulting particles were characterized using particle and crystalline analyses. Also, the adhesive and mechanical properties of amorphous indomethacin were examined. At 20 °C, the indomethacin crystals fragmented and amorphized during processing, indicating that glassy-state indomethacin with no adhesiveness does not contribute to agglomeration or spheronization. At 40 °C, agglomeration occurred due to the transformation of mechanically-induced amorphous phases from non-adhesive glass to an adhesive supercooled liquid at around the glass transition temperature. However, at higher temperatures, the formation of agglomerates was suppressed by recrystallization of the amorphous surface. At 60 °C, the indomethacin crystals compacted and spheronized due to deformation of the particle surface, consistent with results showing that the stiffness of amorphous indomethacin decreased suddenly above 60 °C. The lifespan of the amorphous phase decreased due to enhanced recrystallization as the temperature increased, thereby reducing the degree of spheronization. In conclusion, agglomeration and spheronization are affected by the glass transition temperature and recrystallization of the mechanically-induced amorphous phase.

Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients

Spices, herbs, and seasoning blends containing both crystalline and amorphous ingredients are common throughout the food industry but may exhibit unwanted clumping or caking during storage. Crystalline and amorphous ingredients are known to respond differently to increases in relative humidity (RH) and temperature. The aim of this study was to better characterize what happens to moisture sorption behaviors, water-solid interactions, and physical stability when crystalline and amorphous ingredients are co-formulated in seasoning blends. Spices, herbs, and seasoning blends, 25 in total, were studied individually and in blends of increasing complexity (binary, ternary, and quaternary) with sucrose, salt, and maltodextrin. The effects of increasing temperature and RH on moisture content, moisture sorption profiles, water activity (a_w), glass transition temperature (T_g), including Gordon-Taylor modeling, physical appearance, and degree of clumping were measured. Crossover points, the temperature at which the a_w of the amorphous ingredient(s) and the deliquescence RH of the crystalline ingredient(s) in a blend intersect, were also calculated. Caking was observed when storage conditions (RH and/or temperature) exceeded the T_g of a blend or the deliquescence RH of a crystalline ingredient in the blend. When amorphous and crystalline ingredients were blended, synergistic moisture sorption and increased caking was observed. When multiple crystalline ingredients were present, mutual deliquescence further increased the sensitivity of the blend to moisture. When environmental conditions exceeded the crossover temperature, degree of caking increased, and physical appearance was altered due to the induced deliquescence of the crystalline ingredient(s) by the a_w of the amorphous ingredient(s). In general, as complexity of blends increased, sensitivity to moisture also increased, and physical stability of the blends decreased. The results of this study provide valuable information for increasing the physical stability of complex seasoning blends based on moisture sorption behaviors.

Viscosity of ASDs at humid conditions

Many amorphous solid dispersions (ASDs) are thermodynamically unstable. Thus, the active pharmaceutical ingredient (API) might crystallize over time. The crystallization kinetics and therewith the long-term stability of ASDs depends on the storage conditions temperature and relative humidity (RH) as they determine the molecular mobility of the API in the polymer. To quantify the molecular mobility, the rheological behavior of two different ASDs with ibuprofen and either poly(vinyl acetate) or poly(vinylpyrrolidone-co-vinyl acetate) was analyzed as function of temperature and relative humidity by means of an oscillatory rheometer. The plasticizing effect of ibuprofen and absorbed water on the zero-shear viscosity of the polymer could be fully explained by the reduction of the glass-transition temperature of the mixture compared to the one of the pure polymer. Moreover, this work proposes an approach to predict the zero-shear viscosity of an ASD based on only the temperature dependence of the zero-shear viscosity of the pure polymer as well as the predicted water content in the ASD at certain RH using the Perturbed-Chain Statistical Associating Fluid Theory (PC-SAFT).

The influence of the extrusion process on the nutritional composition, physical properties and storage stability of black chokeberry pomaces

The study examined the influence of the process of extrusion on the physical properties and nutritional composition of black chokeberry pomaces. It has been determined that the extrusion process resulted in a reduction of the content of anthocyanins and fibre, but an increase of the contribution of simple sugars. In order to assess the phase transitions occurring in the products, a state diagram was utilized, which was constructed using the freezing and vitrification curve and values characterizing the conditions of maximum cryoconcentration. The determined values of critical water activity (based on water activity concepts) indicate that pomaces and extrudates retain crispiness in storage under moderate environmental relative humidity conditions. However, in the case of the glass transition concept, the determined values of water activity indicate that products stored in room temperature must be protected against the influence of humidity.

Roles of maltodextrin and inulin as matrix formers on particle performance of inhalable drug nanocrystal-embedded microparticles

The objective of this study was to investigate the influence of inulin (IL) and maltodextrin (MD) as matrix formers on the physical properties of drug nanocrystal-embedded microparticles (NEM) during spray-drying and storage. The redispersibility, aerodynamic performance and phase behaviour of NEM/MD and NEM/IL stored at different water activity (a_w) values were evaluated. NEM with 2 g/g (relative to the weight of drug) of IL and MD exhibited the excellent performance after spray-drying. The water activity significantly influenced the redispersibility and aerodynamic performance of NEM/MD and NEM/IL. The NEM/MD presented a higher T_g at all a_w values than did NEM/IL. The moisture-induced collapse of the amorphous glassy matrix of IL and MD could be responsible for the poor redispersibility and aerodynamic performance of NEM/IL and NEM/MD, respectively. The NEM/MD exhibited better aerodynamic performance at high a_w (0.528) than did NEM/IL. Therefore, MD could be an excellent matrix former for inhalable NEM.

Does the trihydrate of atorvastatin calcium possess a melting point?

To decide whether an active pharmaceutical ingredient can be used in its amorphous form in drug formulations, often the glass transition is studied in relation to the melting point of the pharmaceutical. If the glass transition temperature is high enough and found relatively close to the melting point, the pharmaceutical is considered to be a good glass former. However, it is obviously important that the observed melting point and glass transition involve exactly the same system, otherwise the two temperatures cannot be compared. Although this may seem trivial, in the case of hydrates, where water may leave the system on heating, the composition of the system may not be evident. Atorvastatin calcium is a case in point, where confusing terminology, absence of a proper anhydrate form, and loss of water on heating lead to several doubtful conclusions in the literature. However, considering that no anhydrate crystal has ever been observed and that the glass transition of the anhydrous system is found at 144 °C, it can be concluded that if the system is kept isolated from water, the chances that atorvastatin calcium crystallises at room temperature is negligible. The paper discusses the various thermal effects of atorvastatin calcium on heating and proposes a tentative binary phase diagram with water.

Moisture sorption properties and glass transition temperature of a non-conventional exudate gum (Prosopis alba) from northeast Argentine

Water-solid interactions were explored in purified and freeze-dried Prosopis alba exudate gum as approach to get a deeper insight of structural and functional aspects of this novel biomaterial. Particularly, the study of water-binding properties combined with glass transition temperatures allowed obtaining interesting theoretical data for practical applications. The Guggenheim-Anderson-de Boer (GAB) and Generalized D'Arcy and Watt (GDW) models were applied to describe the sorption behavior and thermodynamic properties of the studied gum. The study of the relationship between relative humidity, water content and thermal transitions allowed to characterize the material in terms of water plasticizing susceptibility as well as define the suitable storage conditions that guarantee the quality, safety and physical stability of P. alba gum. Obtained results contribute to the characterization of a non-conventional exudate gum with great potential for its use in different food industry applications.

A review of nanocrystalline cellulose suspensions: Rheology, liquid crystal ordering and colloidal phase behaviour

Nanocrystalline cellulose (NCC) is a colloidal rigid rod, referred to by various terms in the literature including cellulose whisker (CW) and cellulose nanocrystal (CNC). These charged colloidal rods exhibit complex colloidal phase and rheological behaviours in aqueous suspensions, that are dependent on volume fraction and interparticle forces. A major shortcoming in the literature of NCC is that the dimensions and morphology of NCC particles vary significantly with the type of raw material and manufacturing conditions, which causes inconsistencies in suspension rheology and colloidal behaviours reported between different works. In this review, we consider the theory and experimentally-determined rheological and colloidal phase behaviours of charged rod suspensions in general, with a focus in particular on NCC. Dilute and semi-dilute NCC suspensions are isotropic liquids, in which NCC particles follow diffusional dynamics. The rheology of these isotropic NCC suspensions can be described by theoretical models that account for the effects of rod dimensions and surface charge, including those based on Doi and Edwards' theory. With increasing NCC concentration, the isotropic phase can undergo a transition to a liquid crystalline state (isotropic-nematic transition) or a transition to a dynamically arrested solid (liquid-solid transition). The liquid crystal ordering and gelation/glass transition are of particular interest because they respectively form an ordered structure and allow a solid-like mechanical response at relatively low solids fraction. For conditions at which the isotropic-nematic and liquid-solid transitions coincide, the formation of an anisotropic structure within a soft solid suspension is possible. Investigation of these two competing transitions led to the discovery of liquid crystal re-entrancy and existence of an anisotropic soft solid (liquid crystal hydroglass, LCH). LCH has a biphasic structure with an attractive glass matrix and a co-existing liquid crystal phase, providing similar viscoelastic properties to hydrogels but permitting reversible orientation of the colloidal rods in the liquid crystalline phase by shear forces; i.e. their structural ordering is programmable. The liquid crystal transition and gelation/glass transitions are quantitatively dependent on rod dimensions i.e. respectively proportional to L²D and L/D. Phase transitions in NCC suspensions including liquid crystal re-entrancy and formation of LCH can be fully described as a function of rod dimension, volume fraction and interparticle forces. This behaviour is independent of NCC source, allowing development of a generalised phased diagram in which separately-reported phase transitions converge to consistent phase boundaries. This validates a key hypothesis for the study of NCC suspensions, that variation in NCC concentration and interparticle forces can explain the complex phase behaviours observed within suspensions formulated using NCC obtained from different sources.

Glass transition of green and roasted coffee investigated by calorimetric and dielectric techniques

Solid and liquid components coexist into glassy and amorphous structures of food complex matrixes. Both states admit movements, promoting physical modifications to a more thermodynamically stable system. Green and roasted coffee beans are principally characterized by a glassy structure that slowly evolves during storage. The aim of this study was to assess calorimetric and dielectric properties in combination, as a useful multi-analytical technique to improve the understanding of the motion mechanism of localized molecules. After equilibration at different water activities (a_w) for the determination of sorption isotherms of green and roasted coffee, the glass transition temperature (Tg) of the samples has been measured by using differential scanning calorimetry (DSC). Increasing the a_w from 0.155 to 0.512, the Tg shifted from 48.76 (±0.04) to 34.89 (±0.02) °C for green coffee and from 45.73 (±0.05) to 40.15 (±0.10) °C for the roasted one. The spectroscopic fingerprint of the matrix has been determined by dielectric measurements in terms of "gain" spectra (related to the imaginary part of permittivity). The maximum values of the determination coefficient (R²), obtained by linear correlation between spectral data and water activity or glass transition values for a specific frequency of the whole range (1.6 GHz-2.7 GHz), were 0.999 and 0.943 for green, and 0.997 R² and 0.925 R² for roasted coffee respectively.

Sorption kinetic of aroma compounds by edible bio-based films from marine-by product macromolecules: Effect of relative humidity conditions

Edible films based on gelatin and chitosan have high gas and aroma barrier properties. This study focused on their capability to sorbed/retain aroma compounds (1-hexanal, 2-hexen-1-ol, 1-hexanol, 3-hexanone and phenol) at three relative humidity level (≤2%, 53% or 84% RH). Whatever the relative humidity condition, the order of sorption is keton (3-hexanone) < aldehyde (1-hexanal) < aliphatic alcohols (2-hexen-1-ol and 1-hexanol) < phenol. This order could be related to the intrinsic chemical properties of aroma compounds. The increase in moisture enhanced the sorption at the highest RH for all the aroma compounds. However, a competition between water and aliphatic alcohols is observed at 53%RH. All compounds have an ideal sorption behaviour (logarithmic increase) except 1-hexanal. The sorption of 1-hexanal, 1-hexanol, 2-hexen-1-ol and 3-hexanone induced an antiplasticization of the network by increasing the film Tg by more than 5 °C. On the contrary, phenol was an efficient plasticizer at least as high as moisture.

Effect of thickness on the dielectric properties and glass transition of plasma poly(ethylene oxide) thin films

Plasma poly(ethylene oxide) thin films at different thicknesses of 20, 100, 250, 500 nm were deposited by plasma-assisted physical vapor deposition on glass substrates between aluminum electrodes in capacitor form at 5 W plasma discharge power. The structural analyses were performed by Fourier transform in7frared spectroscopy. The dielectric properties such as dielectric constant κ^' and electric modulus M^'' were defined by dielectric spectroscopy measurements. Dielectric spectroscopy measurements were performed in the angular frequency range of 10^-1-10⁶ rad/s and temperature range of 353-173 K range. The measurement results showed that α, β, and γ-relaxations, which are the expected relaxations in polymeric structures, are effective on total polarization in the investigated frequency and temperature range. Dielectric constant exhibits an increase till 500 nm, then reaches a saturation behavior. When resonance angular frequencies belonging to α-relaxation were fitted by Vogel-Fulcher-Tamman equation. It was observed that glass transition temperatures increase with decreasing thickness. These results support the influence of the dead layer to total polarization and the dynamics of the structure. Besides, it was shown that dielectric spectroscopy is a useful way to analyze the glass transition temperature in thin film form.

Importance of intact secondary protein structures of cell envelopes and glass transition temperature of the stabilization matrix on the storage stability of probiotics

Lactobacillus reuteri LR6 cells were stabilized using a novel combination of wet granulation and fluidized-bed-drying techniques. The stabilized cells were stored at 37 °C and at two water activity (a_w) levels (0.11 & 0.30). Superior storage stability was recorded in the lower a_w environment, supported by a stronger glassy matrix when skim milk powder was used as the excipient. The initial viable cell populations of the samples stabilized in different matrices ranged from 8.3 to 9.1 log CFU/g. At the end of the storage period, the viable cell populations were reduced to 6.7 to 7.3 log CFU/g at a_w 0.11 and to 6.1 to 6.6 CFU/g when the a_w was maintained at 0.30. Fourier transform infrared spectroscopic examination of the cell envelopes revealed substantial dissimilarities between samples at the beginning and at the end of the storage period, which indicated alteration in the secondary protein structures of the cell envelope and also correlated well with the loss in cell viability. In milk-powder-based matrices, adjusting the a_w to 0.30 resulted in a weaker or no glassy state whereas the same matrices had a high glass transition temperature at a_w 0.11. This strong glassy matrix and low a_w combination was found to enhance the bacterial stability at the storage temperature of 37 °C. Scanning electron microscopy revealed the formation of corrugated surfaces and blister-type deformations on the cell envelopes during the stabilization process.

Observation of high-temperature macromolecular confinement in lyophilised protein formulations using terahertz spectroscopy

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Structural dynamics in lyophilised protein formulations can be probed with terahertz spectroscopy and two glass transition processes, Tg,α and Tg,β, are observed.

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Vibrational confinement upon thermal activation is observed resulting in no detectable changes in secondary structure but strongly reduced the molecular mobility at temperatures above Tg,α.

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The confinement was found to be strongly dependent on the formulation.

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We hypothesise that confinement is linked to conformational states with potential effects on physical and chemical stability of the biomolecule during storage.

Characterising the structural dynamics of proteins and the effects of excipients are critical for optimising the design of formulations. In this work we investigated four lyophilised formulations containing bovine serum albumin (BSA) and three formulations containing a monoclonal antibody (mAb, here mAb1), and explored the role of the excipients polysorbate 80, sucrose, trehalose, and arginine on stabilising proteins. By performing temperature variable terahertz time-domain spectroscopy (THz-TDS) experiments it is possible to study the vibrational dynamics of these formulations. The THz-TDS measurements reveal two distinct glass transition processes in all tested formulations. The lower temperature transition, Tg,β, is associated with the onset of local motion due to the secondary relaxation whilst the higher temperature transition, Tg,α, marks the onset of the α-relaxation. For some of the formulations, containing globular BSA as well as mAb1, the absorption at terahertz frequencies does not increase further at temperatures above Tg,α. Such behaviour is in contrast to our previous observations for small organic molecules as well as linear polymers where absorption is always observed to steadily increase with temperature due to the stronger absorption of terahertz radiation by more mobile dipoles. The absence of such further increase in absorption with higher temperatures therefore suggests a localised confinement of the protein/excipient matrix at high temperatures that hinders any further increase in mobility. We found that subtle changes in excipient composition had an effect on the transition temperatures Tg,α and Tg,β as well as the vibrational confinement in the solid state. Further work is required to establish the potential significance of the vibrational confinement in the solid state on formulation stability and chemical degradation as well as what role the excipients play in achieving such confinement.

Studying structural and local dynamics in model H-bonded active ingredient - Curcumin in the supercooled and glassy states at various thermodynamic conditions

Different experimental techniques were applied to study thermal and structural properties, strength of H-bonds, possible keto-enol tautomerism and molecular dynamics at various thermodynamic conditions in the H-bonded active substance, curcumin (CRM). Dielectric measurements revealed dynamical features of examined compound that are uncharacteristic for the associated systems. This includes enormously large pressure coefficient of the glass transition temperature and prominent drop of the fragility with compression. Simultaneously, the shape of α-process slightly broadened at elevated pressures. Infrared investigations demonstrated that this effect is related to the variation in the population of H-bonds. Moreover, we studied the changes in the structural and dynamical properties of the glasses prepared upon cooling of the melt (ordinary glass, OG) and the one obtained after compression of CRM in the liquid phase and decompression at T = 293 K (dense glass, DG). Interestingly, during the aging of the latter sample, a clear shift of the β-relaxation towards higher frequencies was noted. This unexpected result indicated that the density of DG is probably getting smaller with time. Complementary X-ray diffraction experiments confirmed this supposition. Additionally, they showed that in DG there are traces of polymorph II of CRM that has a higher density than initial crystals (polymorph I). Finally, infrared studies demonstrated that H-bond pattern in DG is slightly different with respect to OG. Furthermore, Raman investigations suggested that probably keto-enol tautomerism might be shifted towards diketo form in the glass obtained at high compression. Our investigations are very interesting in the context of better understanding of the behavior of associated systems at high compression as well as provide a better insight into dynamics of higher density glasses produced at elevated pressures.

Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models

Present study developed a strength analysis for relaxation time (τ) in characterizing physicochemical properties and structural transformation of freeze-dried honey/whey protein isolate (H/WPI) and honey/maltodextrin (H/MD) models based on water sorption, time-dependent crystallization, glass transition, and α-relaxation at various water activities (0.11a_w to 0.76a_w) and 25 °C. Water sorption data of two models explained WPI was a more effectiveness drying stabilizer than MD as H/WPI model owned higher monolayer water content. Crystallization was observed in prepared models with drying-aids content below 50% of mass ratios at water activity above 0.44a_w and 25 °C, whereas the extent of crystallization and structural collapse were inhibited by WPI and MD addition based on sorption isotherms. Glass transition temperature, α-relaxation temperature, and τ for two models were composition-dependent and altered by water, WPI, and MD at water activity below 0.44a_w. According to strength analysis of τ, the S for H/WPI and H/MD models was affected by drying-aids and could give a quantitative measure to estimate compositional effects on τ. Moreover, a S-involved state diagram was established to determine the critical parameters (water content and S) for controlling structural transformation of honey powder models during production and storage, i.e., collapse and stickiness.

How can we improve the physical stability of co-amorphous system containing flutamide and bicalutamide? The case of ternary amorphous solid dispersions

The article describes the preparation and characterization of binary mixtures of two antiandrogens used in prostate cancer treatment, i.e. flutamide (FL) and bicalutamide (BIC), as well as their ternary mixtures with either poly(methyl methacrylate-co-ethyl acrylate) (MMA/EA) or polyvinylpyrrolidone (PVP). The samples were converted into amorphous form to improve their water solubility and dissolution rate. Broadband dielectric spectroscopy and differential scanning calorimetry revealed that FL-BIC (65%) (w/w) does not tend to crystallize from the supercooled liquid state. We made the assumption that the drug-to-drug weight ratio should be maintained as in the case of monotherapy so we decided to investigate the system containing FL and BIC in 15:1 (w/w) ratio with 30% additive of polymers as stabilizers. Our research has shown that only in the case of the FL-BIC-PVP mixture the crystallization has been completely inhibited, both in glassy and supercooled liquid state, which was confirmed by X-ray diffraction studies. In addition, we performed solubility and dissolution rate tests, which showed a significant improvement in solubility of ternary system as compared to its crystalline counterpart. Enhanced physical stability and water solubility of the amorphous ternary system makes it promising for further studies.

Structural variation in gelatin networks from low to high-solid systems effected by honey addition

Honey is a biologically active material functioning antibacterial, anti-inflammation and immune responses that enhance wellbeing. This research aims to record and rationalise the structural properties of honey as part of a convenient delivery system in the presence of gelatin that provides the structuring matrix. In doing so, we employ dynamic oscillation in-shear, micro and modulated DSC, WAXD, FTIR and ESEM. A wide range of solids was employed from 10% (w/w) gelatin to mixtures with up to 75% (w/w) honey. Increasing addition of co-solute created thermally stable gelatin networks, which at high levels of total solids undergo a glass transition. This allows deconvolution of the total heat flow into the reversing and non-reversing thermograms. In addition, mechanical spectra can be treated by the combined free volume/reaction rate theory to predict the molecular dynamics of the gelatin-honey system. Molecular interactions between the two components and the relative contribution of honey to the crystalline or amorphous part of the binary preparation are elucidated guiding future applications for orally and topically treated ailments.

Changes in physicochemical properties of spray-dried camel milk powder over accelerated storage

Changes in physiochemical properties of spray-dried camel milk powders during storage at 11-32% RH and 37 °C over 18 weeks were investigated. The results showed that fresh camel milk powders had amorphous structure, clumsy spherical shape particles and almost 100% solubility in water. During storage at controlled low RH levels (<32% RH), reduction in moisture content and a_w of the powders caused glass transition signals of lactose to evolve, although the powders exhibited a slight development of crystallinity. True density, colour (L*, a* and whiteness), and morphology were almost unchanged during storage while b* values associated with non-enzymatic browning, and fat oxidation into volatile compounds increased steadily. Over storage period, solubility of the powder declined just slightly and secondary structure of proteins unfolded from α-helices to β-sheets, loops and β-turns. These changes were more profound for the powders stored at 32% RH than those kept at 11 and 22% RH.

Characterization of amylose and amylopectin fractions separated from potato, banana, corn, and cassava starches

Analytical techniques such HPSEC, DSC, and TGA have been employed for amylose determination in starch samples, though spectrophotometry by iodine binding is most commonly used. The vast majority of these techniques require an analytical curve, using amylose and amylopectin standards with physicochemical properties similar to those found in the original starch. The current study aimed to obtain the amylose and amylopectin fractions from potato, banana, corn, and cassava starches, characterize them, and evaluate their behavior via thermogravimetric curves. Blue amylose iodine complex and HPSEC-DRI methods have obtained high purity amylose and amylopectin fractions. All molecular weights of the obtained amylose and amylopectin fractions were similar to those presented in other reports. Different results were obtained by deconvolution of the amylopectin polymodal distribution. All amyloses presented as semi-crystalline V-type polymorphs, while all amylopectin fractions were amorphous. The T_g of all V_amyloses presented were directly proportional to their respective crystalline index. TGA evaluations have shown that selective precipitation of amylose with 1-butanol strongly changes its thermal behavior. Therefore, the separation procedure used was an ineffective pathway for obtaining standards for thermal studies.

Glassy phases in organic semiconductors

Organic semiconductors may be processed from fluids using graphical arts printing and patterning techniques to create complex circuitry. Because organic semiconductors are weak van der Waals solids, the creation of glassy phases during processing is quite common. Because structural disorder leads to electronic disorder, it is necessary to understand these phases to optimize and control the electronic properties of these materials. Here we review the significance of glassy phases in organic semiconductors. We examine challenges in the measurement of the glass transition temperature and the accurate classification of phases in these relatively rigid materials. Device implications of glassy phases are discussed. Processing schemes that are grounded in the principles of glass physics and sound glass transition temperature measurement will more quickly achieve desired structure and electronic characteristics, accelerating the exciting progress of organic semiconductor technology development.

Impact of fast and conservative freeze-drying on product quality of protein-mannitol-sucrose-glycerol lyophilizates

PURPOSE

Mannitol/sucrose formulations are employed to generate lyophilizates for biopharmaceuticals with an elegant cake appearance. The aim of this study was to dry protein/mannitol/sucrose formulations as fast as possible without loss of cake appearance and protein stability. Glycerol was included as potential additional protein stabilizer. Three proteins (lysozyme and two monoclonal antibodies) at low and high concentration were analyzed comparing fast with conservative freeze-drying.

METHODS

Freeze-drying cycle development was carried out with mannitol/sucrose formulations. A product temperature (Tp) close to the Te of mannitol and clearly above the Tg' of sucrose was targeted. Protein formulations were exposed to the final fast lyophilisation process and to a conservative freeze-drying cycle. Lyophilizates were characterized by differential scanning calorimetry, Karl-Fischer titration and X-ray diffractometry. Additionally, macroscopic cake appearance and reconstitution times were evaluated. Protein stability was characterized by UV/Vis spectroscopy, light obscuration and size exclusion chromatography.

RESULTS

The fast freeze-drying cycle resulted in a primary drying time of 7 h (Tp: -10 °C) and a secondary drying time of 2 h in contrast to 47 h (Tp: -39 °C) and 12 h for the conservative cycle. Lyophilizates showed Tg values above 60 °C, a residual moisture level of 1%, reconstitution times of less than 35 s, δ-mannitol and elegant cake appearance. Mannitol/sucrose ratios below 4/1 did not lead to complete mannitol crystallization and were therefore not suitable for the selected process conditions. Characterisation of protein stability rendered low aggregation and particle levels for both, fast and conservative freeze-drying conditions.

CONCLUSIONS

It was shown that fast freeze-drying of mannitol/sucrose formulations above Tg' at a Tp of -10 °C resulted in good protein process stability and appropriate cake characteristics at maximum time reduction.

Rheology of transgenic switchgrass reveals practical aspects of biomass processing

BACKGROUND

Mechanical properties of transgenic switchgrass have practical implications for biorefinery technologies. Presented are fundamentals for simple (thermo)mechanical measurements of genetically transformed switchgrass. Experimental basics are provided for the novice, where the intention is to promote collaboration between plant biologists and materials scientists.

RESULTS

Stem sections were subjected to two stress modes: (1) torsional oscillation in the linear response region, and (2) unidirectional torsion to failure. Specimens were analyzed while submerged/saturated in ethylene glycol, simulating natural hydration and allowing experimental temperatures above 100 °C for an improved view of the lignin glass transition. Down-regulation of the 4-Coumarate:coenzyme A ligase gene (reduced lignin content and altered monomer composition) generally resulted in less stiff and weaker stems. These observations were associated with a reduction in the temperature and activation energy of the lignin glass transition, but surprisingly with no difference in the breadth and intensity of the tan δ signal. The results showed promise in further investigations of how rheological methods relate to stem lignin content, composition, and functional properties in the field and in bioprocessing.

CONCLUSIONS

Measurements such as these are complicated by small specimen size; however, torsional rheometers (relatively common in polymer laboratories) are well suited for this task. As opposed to the expense and complication of relative humidity control, solvent-submersion rheological methods effectively reveal fundamental structure/property relationships in plant tissues. Demonstrated are low-strain linear methods, and also nonlinear yield and failure analysis; the latter is very uncommon for typical rheological equipment.

Hygroscopic properties and glass transition of dehydrated mango, apple and banana

An undesirable crispiness loss occurs when some dry fruits reach a critical moisture content (X_c ) and their glass transition temperature (T_g ) matches the storage temperature. Models for sorption isotherms and onset T_g values for dry mango, apple, and banana were used to estimate X_c values at 25 and 32 °C. All models yielded R² > 0.97 but information theory criteria strongly supported GAB in all but one case (40 °C, mango). The Gordon-Taylor T_g model (GT) yielded high R² values for apple and banana but resulted in R² = 0.834 for mango. As moisture approached zero, mango T_g estimates displayed a downward concavity contrasting with a rapidly increasing trend for apple and banana. The Khalloufi-Maslouhi-Ratti (KMR) model for T_g as a function of a_w showed a linear behavior. Although the KMR model fitted data with R² > 0.996, it requires more parameters and when a_w approached 0, estimated T_g values increased at a slower rate than for the GT model. In the case of banana and mango, both models predicted approximately the same X_c at 25 °C but not at 32 °C. Finally, all X_c values estimated based on T_g were lower than the monolayer values obtained with the GAB (apple and banana) and BET (mango) models. These results indicate that the glass transition induced by moisture uptake dominates the quality degradation of these dry fruits.