scholarly journals Effect of different concentrations of pulverized mesocarp of Citrus paradisi Macf on the morphology and glass transition temperature of spray-dried lemon juice powder

2018 ◽  
Vol 6 (6) ◽  
pp. 1473-1478
Author(s):  
Yanilka Alcantara Marte ◽  
Gaspar Ros Berruezo ◽  
Yulisa Alcantara Marte ◽  
Andrea Escotto Tejada
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Lemon Juice ◽  
Citrus Paradisi ◽  
Spray Dried

scholarly journals Long-Term Physical (In)Stability of Spray-Dried Amorphous Drugs: Relationship with Glass-Forming Ability and Physicochemical Properties

Pharmaceutics ◽  
2019 ◽  
Vol 11 (9) ◽  
pp. 425 ◽  
Author(s):  
Edueng ◽  
Bergström ◽  
Gråsjö ◽  
Mahlin
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Physicochemical Properties ◽  
Physical Stability ◽  
Glass Forming Ability ◽  
Melt Quenching ◽  
Glass Forming ◽  
Spray Dried

This study shows the importance of the chosen method for assessing the glass-forming ability (GFA) and glass stability (GS) of a drug compound. Traditionally, GFA and GS are established using in situ melt-quenching in a differential scanning calorimeter. In this study, we included 26 structurally diverse glass-forming drugs (i) to compare the GFA class when the model drugs were produced by spray-drying with that when melt-quenching was used, (ii) to investigate the long-term physical stability of the resulting amorphous solids, and (iii) to investigate the relationship between physicochemical properties and the GFA of spray-dried solids and their long-term physical stability. The spray-dried solids were exposed to dry (<5% RH) and humid (75% RH) conditions for six months at 25 °C. The crystallization of the spray-dried solids under these conditions was monitored using a combination of solid-state characterization techniques including differential scanning calorimetry, Raman spectroscopy, and powder X-ray diffraction. The GFA/GS class assignment for 85% of the model compounds was method-dependent, with significant differences between spray-drying and melt-quenching methods. The long-term physical stability under dry condition of the compounds was predictable from GFA/GS classification and glass transition and crystallization temperatures. However, the stability upon storage at 75% RH could not be predicted from the same data. There was no strong correlation between the physicochemical properties explored and the GFA class or long-term physical stability. However, there was a slight tendency for compounds with a relatively larger molecular weight, higher glass transition temperature, higher crystallization temperature, higher melting point and higher reduced glass transition temperature to have better GFA and better physical stability. In contrast, a high heat of fusion and entropy of fusion seemed to have a negative impact on the GFA and physical stability of our dataset.

Water sorption isotherms and glass transition temperature of spray dried tomato pulp

2008 ◽  
Vol 85 (1) ◽  
pp. 73-83 ◽  
Author(s):  
Athanasia M. Goula ◽  
Thodoris D. Karapantsios ◽  
Dimitris S. Achilias ◽  
Konstantinos G. Adamopoulos
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Water Sorption ◽  
Sorption Isotherms ◽  
Tomato Pulp ◽  
Spray Dried ◽  
Water Sorption Isotherms

Water Sorption and Glass Transition Temperature of Spray-Dried Mussel Meat Protein Hydrolysate

2011 ◽  
Vol 30 (2) ◽  
pp. 175-184 ◽  
Author(s):  
Vanessa M. Silva ◽  
Louise E. Kurozawa ◽  
Kil J. Park ◽  
Míriam D. Hubinger
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Water Sorption ◽  
Protein Hydrolysate ◽  
Meat Protein ◽  
Spray Dried

scholarly journals Estimation of the apparent glass transition temperature of spray-dried emulsified powders and yeast powders by their flavor release behavior under temperature ramping conditions

2018 ◽  
Author(s):  
A. Sultana ◽  
J. L. Zhu ◽  
H. Yoshii
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Spray Drying ◽  
Yeast Cells ◽  
Release Behavior ◽  
Simple Method ◽  
Flavor Release ◽  
Yeast Powder ◽  
Spray Dried

Flavor release from powders depends on the glass transition temperature (Tg) and water absorption. This study reports a simple method to estimate the apparent Tg by aroma sensing upon flavor release from spray-dried powders. Four different wall materials (maltodextrin (MD), MD blends with fructose at 20 and 40wt%, and yeast cells) were used to encapsulate flavors by spray-drying. The apparent Tg values of MD and MD with 20 and 40wt% fructose were determined as 130, 110, and 75 °C, respectively, similar to those calculated by the Gordon–Taylor equation. The slow flavor release from dried-yeast powder afforded the highest Tg. Keywords: yeast; flavor; encapsulation; spray drying; aroma sensor.

scholarly journals Effects Of Spray Drying On Physical Properties, Total Phenolic Content And Antioxidant Activity Of Carob Molasses

2012 ◽  
Vol 8 (4) ◽  
Author(s):  
Züleyha Akkaya ◽  
Jewe Schröder ◽  
Sebnem Tavman ◽  
Seher Kumcuoglu ◽  
Heike Petra Schuchmann ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Moisture Content ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Air Inlet ◽  
Spray Dried

Abstract In the present study carob molasses (pekmez) was spray dried to obtain a powder with desired improved handling properties. Maltodextrin with dextrose equivalent (DE) values of 8.6, 15.3 and 18.6 was used as a drying agent. Different molasses to maltodextrin ratios (25:75, 50:50), and dryer air inlet temperatures (160 °C, 210 °C) were additional parameters. The spray dried powders were analyzed for glass transition temperature, moisture content, water activity, wetting behavior, particle size, color, total phenolic content and antioxidant activity. The expected increasing effect of decreasing DE value on the glass transition temperature was obscured by different moisture contents. The glass transition temperature was mainly lowered by increasing the pekmez to maltodextrin ratio but also by increasing the air inlet temperature resulting in increasing moisture content. Wetting behavior was strongly influenced by the DE value. Total phenolic content was reduced in general by about 10 % and antioxidant activity changed by about 20 % independent from the investigated parameters. It can be concluded that spray drying of pekmez with addition of maltodextrin is a suitable method to improve and adjust handling properties of pekmez without loss of its nutritional value.

scholarly journals Water sorption and glass transition temperature of spray dried açai (Euterpe oleracea Mart.) juice

2009 ◽  
Vol 94 (3-4) ◽  
pp. 215-221 ◽  
Author(s):  
Renata V. Tonon ◽  
Alessandra F. Baroni ◽  
Catherine Brabet ◽  
Olivier Gibert ◽  
Dominique Pallet ◽  
...  
Keyword(s):  
Glass Transition ◽  
Transition Temperature ◽  
Glass Transition Temperature ◽  
Water Sorption ◽  
Euterpe Oleracea ◽  
Spray Dried ◽  
Euterpe Oleracea Mart
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