Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization

Autores
López Córdoba, Alex Fernando; Navarro, Alba Sofia del Rosario
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Glucose is used as ingredient in a wide variety of food and pharmaceutical products such as sport drinks, syrups, and tablets, among others. However, this monosaccharide can react easily with several substances (e.g., amino acids, peptides, and proteins) causing brown coloration and decomposition. In the current work, the cocrystallization of glucose with sucrose is presented as a useful strategy to enhance the physicochemical properties and stability of glucose. The sucrose/glucose agglomerates showed low water content (0.1-1.5 wt %) and water activity (0.4-0.7). Besides, all products showed values of dynamic angle of repose between 40° and 45°, which are characteristics of free-flowing powders. The sucrose/glucose agglomerates were blended with sodium bicarbonate (5:1 wt/wt) and the resulting mixtures were analyzed by differential scanning calorimetry before and after 12 days of storage at 75% RH and 20°C. The thermal parameters were maintained almost unaltered for the formulations containing cocrystallized products.
Fil: López Córdoba, Alex Fernando. Universidad Pedagógica y Tecnológica de Colombia; Colombia
Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
Materia
COCRYSTALLIZATION
SUCROSE
GLUCOSE
AGGLOMERATES
HYGROSCOPICITY
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/86381
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/86381
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallizationLópez Córdoba, Alex FernandoNavarro, Alba Sofia del RosarioCOCRYSTALLIZATIONSUCROSEGLUCOSEAGGLOMERATESHYGROSCOPICITYhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Glucose is used as ingredient in a wide variety of food and pharmaceutical products such as sport drinks, syrups, and tablets, among others. However, this monosaccharide can react easily with several substances (e.g., amino acids, peptides, and proteins) causing brown coloration and decomposition. In the current work, the cocrystallization of glucose with sucrose is presented as a useful strategy to enhance the physicochemical properties and stability of glucose. The sucrose/glucose agglomerates showed low water content (0.1-1.5 wt %) and water activity (0.4-0.7). Besides, all products showed values of dynamic angle of repose between 40° and 45°, which are characteristics of free-flowing powders. The sucrose/glucose agglomerates were blended with sodium bicarbonate (5:1 wt/wt) and the resulting mixtures were analyzed by differential scanning calorimetry before and after 12 days of storage at 75% RH and 20°C. The thermal parameters were maintained almost unaltered for the formulations containing cocrystallized products.Fil: López Córdoba, Alex Fernando. Universidad Pedagógica y Tecnológica de Colombia; ColombiaFil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; ArgentinaWiley Blackwell Publishing, Inc2018-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/86381López Córdoba, Alex Fernando; Navarro, Alba Sofia del Rosario; Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 41; 8; 12-20180145-88761745-4530CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1111/jfpe.12901info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.12901info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:16:10Zoai:ri.conicet.gov.ar:11336/86381instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-10 13:16:11.169CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization
title Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization
spellingShingle Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization
López Córdoba, Alex Fernando
COCRYSTALLIZATION
SUCROSE
GLUCOSE
AGGLOMERATES
HYGROSCOPICITY
title_short Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization
title_full Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization
title_fullStr Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization
title_full_unstemmed Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization
title_sort Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization
dc.creator.none.fl_str_mv López Córdoba, Alex Fernando
Navarro, Alba Sofia del Rosario
author López Córdoba, Alex Fernando
author_facet López Córdoba, Alex Fernando
Navarro, Alba Sofia del Rosario
author_role author
author2 Navarro, Alba Sofia del Rosario
author2_role author
dc.subject.none.fl_str_mv COCRYSTALLIZATION
SUCROSE
GLUCOSE
AGGLOMERATES
HYGROSCOPICITY
topic COCRYSTALLIZATION
SUCROSE
GLUCOSE
AGGLOMERATES
HYGROSCOPICITY
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Glucose is used as ingredient in a wide variety of food and pharmaceutical products such as sport drinks, syrups, and tablets, among others. However, this monosaccharide can react easily with several substances (e.g., amino acids, peptides, and proteins) causing brown coloration and decomposition. In the current work, the cocrystallization of glucose with sucrose is presented as a useful strategy to enhance the physicochemical properties and stability of glucose. The sucrose/glucose agglomerates showed low water content (0.1-1.5 wt %) and water activity (0.4-0.7). Besides, all products showed values of dynamic angle of repose between 40° and 45°, which are characteristics of free-flowing powders. The sucrose/glucose agglomerates were blended with sodium bicarbonate (5:1 wt/wt) and the resulting mixtures were analyzed by differential scanning calorimetry before and after 12 days of storage at 75% RH and 20°C. The thermal parameters were maintained almost unaltered for the formulations containing cocrystallized products.
Fil: López Córdoba, Alex Fernando. Universidad Pedagógica y Tecnológica de Colombia; Colombia
Fil: Navarro, Alba Sofia del Rosario. Provincia de Buenos Aires. Gobernación. Comisión de Investigaciones Científicas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - La Plata. Centro de Investigación y Desarrollo en Criotecnología de Alimentos. Universidad Nacional de la Plata. Facultad de Ciencias Exactas. Centro de Investigación y Desarrollo en Criotecnología de Alimentos; Argentina. Universidad Nacional de La Plata. Facultad de Ingeniería; Argentina
description Glucose is used as ingredient in a wide variety of food and pharmaceutical products such as sport drinks, syrups, and tablets, among others. However, this monosaccharide can react easily with several substances (e.g., amino acids, peptides, and proteins) causing brown coloration and decomposition. In the current work, the cocrystallization of glucose with sucrose is presented as a useful strategy to enhance the physicochemical properties and stability of glucose. The sucrose/glucose agglomerates showed low water content (0.1-1.5 wt %) and water activity (0.4-0.7). Besides, all products showed values of dynamic angle of repose between 40° and 45°, which are characteristics of free-flowing powders. The sucrose/glucose agglomerates were blended with sodium bicarbonate (5:1 wt/wt) and the resulting mixtures were analyzed by differential scanning calorimetry before and after 12 days of storage at 75% RH and 20°C. The thermal parameters were maintained almost unaltered for the formulations containing cocrystallized products.
publishDate 2018
dc.date.none.fl_str_mv 2018-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/86381
López Córdoba, Alex Fernando; Navarro, Alba Sofia del Rosario; Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 41; 8; 12-2018
0145-8876
1745-4530
CONICET Digital
CONICET
url http://hdl.handle.net/11336/86381
identifier_str_mv López Córdoba, Alex Fernando; Navarro, Alba Sofia del Rosario; Physicochemical properties and stability of sucrose/glucose agglomerates obtained by cocrystallization; Wiley Blackwell Publishing, Inc; Journal Of Food Process Engineering; 41; 8; 12-2018
0145-8876
1745-4530
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1111/jfpe.12901
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/full/10.1111/jfpe.12901
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
_version_ 1842980878171504640
score 12.993085

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