Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars

Autores
Schebor, Carolina Claudia; Mazzobre, Maria Florencia; Buera, Maria del Pilar
Año de publicación
2010
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
It has been suggested that the crystallization of a sugar hydrate can provide additional desiccation by removing water from the amorphous phase, thereby increasing the glass transition temperature (Tg). However, present experiments demonstrated that in single sugar systems, if relative humidity is enough for sugar crystallization, the amorphous phase will have a short life. In the conditions of the present experiments, more than 75% of amorphous phase crystallized in less than one month. The good performance of sugars that form hydrated crystals (trehalose and raffinose) as bioprotectants in dehydrated systems is related to the high amount of water needed to form crystals, but not to the decreased water content or increased Tg of the amorphous phase. The latter effect is only temporary, and presumably shorter than the expected shelf life of pharmaceuticals or food ingredients, and is related to thermodynamic reasons: if there is enough water for the crystal to form, it will readily form.
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
CRYSTALLIZATION
HYDRATED CRYSTALS
RAFFINOSE
STABILIZING AGENTS
TREHALOSE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/98706
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/98706
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugarsSchebor, Carolina ClaudiaMazzobre, Maria FlorenciaBuera, Maria del PilarCRYSTALLIZATIONHYDRATED CRYSTALSRAFFINOSESTABILIZING AGENTSTREHALOSEhttps://purl.org/becyt/ford/1.4https://purl.org/becyt/ford/1It has been suggested that the crystallization of a sugar hydrate can provide additional desiccation by removing water from the amorphous phase, thereby increasing the glass transition temperature (Tg). However, present experiments demonstrated that in single sugar systems, if relative humidity is enough for sugar crystallization, the amorphous phase will have a short life. In the conditions of the present experiments, more than 75% of amorphous phase crystallized in less than one month. The good performance of sugars that form hydrated crystals (trehalose and raffinose) as bioprotectants in dehydrated systems is related to the high amount of water needed to form crystals, but not to the decreased water content or increased Tg of the amorphous phase. The latter effect is only temporary, and presumably shorter than the expected shelf life of pharmaceuticals or food ingredients, and is related to thermodynamic reasons: if there is enough water for the crystal to form, it will readily form.Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaFil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaElsevier2010-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/98706Schebor, Carolina Claudia; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars; Elsevier; Carbohydrate Research; 345; 2; 1-2010; 303-3080008-6215CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S000862150900500Xinfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.carres.2009.10.014info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:43:43Zoai:ri.conicet.gov.ar:11336/98706instacron: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:34982025-10-15 14:43:43.368CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
spellingShingle Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
Schebor, Carolina Claudia
CRYSTALLIZATION
HYDRATED CRYSTALS
RAFFINOSE
STABILIZING AGENTS
TREHALOSE
title_short Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title_full Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title_fullStr Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title_full_unstemmed Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
title_sort Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars
dc.creator.none.fl_str_mv Schebor, Carolina Claudia
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author Schebor, Carolina Claudia
author_facet Schebor, Carolina Claudia
Mazzobre, Maria Florencia
Buera, Maria del Pilar
author_role author
author2 Mazzobre, Maria Florencia
Buera, Maria del Pilar
author2_role author
author
dc.subject.none.fl_str_mv CRYSTALLIZATION
HYDRATED CRYSTALS
RAFFINOSE
STABILIZING AGENTS
TREHALOSE
topic CRYSTALLIZATION
HYDRATED CRYSTALS
RAFFINOSE
STABILIZING AGENTS
TREHALOSE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.4
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv It has been suggested that the crystallization of a sugar hydrate can provide additional desiccation by removing water from the amorphous phase, thereby increasing the glass transition temperature (Tg). However, present experiments demonstrated that in single sugar systems, if relative humidity is enough for sugar crystallization, the amorphous phase will have a short life. In the conditions of the present experiments, more than 75% of amorphous phase crystallized in less than one month. The good performance of sugars that form hydrated crystals (trehalose and raffinose) as bioprotectants in dehydrated systems is related to the high amount of water needed to form crystals, but not to the decreased water content or increased Tg of the amorphous phase. The latter effect is only temporary, and presumably shorter than the expected shelf life of pharmaceuticals or food ingredients, and is related to thermodynamic reasons: if there is enough water for the crystal to form, it will readily form.
Fil: Schebor, Carolina Claudia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mazzobre, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Fil: Buera, Maria del Pilar. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Química Orgánica; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description It has been suggested that the crystallization of a sugar hydrate can provide additional desiccation by removing water from the amorphous phase, thereby increasing the glass transition temperature (Tg). However, present experiments demonstrated that in single sugar systems, if relative humidity is enough for sugar crystallization, the amorphous phase will have a short life. In the conditions of the present experiments, more than 75% of amorphous phase crystallized in less than one month. The good performance of sugars that form hydrated crystals (trehalose and raffinose) as bioprotectants in dehydrated systems is related to the high amount of water needed to form crystals, but not to the decreased water content or increased Tg of the amorphous phase. The latter effect is only temporary, and presumably shorter than the expected shelf life of pharmaceuticals or food ingredients, and is related to thermodynamic reasons: if there is enough water for the crystal to form, it will readily form.
publishDate 2010
dc.date.none.fl_str_mv 2010-01
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/11336/98706
Schebor, Carolina Claudia; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars; Elsevier; Carbohydrate Research; 345; 2; 1-2010; 303-308
0008-6215
CONICET Digital
CONICET
url http://hdl.handle.net/11336/98706
identifier_str_mv Schebor, Carolina Claudia; Mazzobre, Maria Florencia; Buera, Maria del Pilar; Glass transition and time-dependent crystallization behavior of dehydration bioprotectant sugars; Elsevier; Carbohydrate Research; 345; 2; 1-2010; 303-308
0008-6215
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S000862150900500X
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.carres.2009.10.014
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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
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score 13.22299

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