TY - JOUR
T1 - Effect of amorphization method on the physicochemical properties of amorphous sucrose
AU - Morrow, Elizabeth A.
AU - Terban, Maxwell W.
AU - Thomas, Leonard C.
AU - Gray, Danielle L.
AU - Bowman, Michael J.
AU - Billinge, Simon J.L.
AU - Schmidt, Shelly J.
N1 - The authors would like to acknowledge the use of the powder X-ray diffraction instrument located at the George L. Clark X-ray Facility and 3M Materials Laboratory at the University of Illinois at Urbana-Champaign. The authors would also like to acknowledge Cate Wallace, microscopist in the Imaging Technology Group at the Beckman Institute at University of Illinois at Urbana-Champaign, for her help using the scanning electron microscope. The authors are also deeply grateful to Gregory Kennedy and Victoria Nguyen at the USDA National Center for Agricultural Utilization Research in Peoria, IL for the use of the HPLC and HPAEC-PAD instruments and their excellent technical guidance. Thanks also to Molly Black for her assistance with the Freezemobile 12 freeze dryer and the Averback-Bellon research groups in the Department of Materials Science and Engineering at the University of Illinois at Urbana-Champaign for their help with the SPEX 8000D high-energy ball mill. This research used beamline 28-ID-2 of the National Synchrotron Light Source II, a U.S. Department of Energy (DOE) Office of Science User Facility operated for the DOE Office of Science by Brookhaven National Laboratory under Contract No. DE-SC0012704. The authors thank Soham Banerjee for his help with the total scattering measurements. The PDF measurements and analysis were supported by the NSF MRSEC program through Columbia in the Center for Precision Assembly of Superstratic and Superatomic Solids ( DMR-1420634 ). Mention of trade names or commercial products in this article is solely for the purpose of providing scientific information and does not imply recommendation or endorsement by the US. Department of Agriculture. USDA is an equal opportunity provider and employer. Appendix A
PY - 2019/2
Y1 - 2019/2
N2 - Our objective was to characterize the physicochemical properties of amorphous sucrose prepared by freeze-drying (FreD), spray-drying (SprayD), ball milling (BallM), melt-quenching (MeltQ), and spin-melt-quenching (SpinMeltQ). Scanning electron microscopy indicated that FreD, SprayD, BallM, and SpinMeltQ formed distinct particles, while MeltQ formed a single mass. Powder X-ray diffraction confirmed that BallM was semi-crystalline, while FreD, SprayD, MeltQ, and SpinMeltQ were amorphous. However, total scattering pair distribution function analysis of synchrotron X-ray diffraction data suggested that local molecular-level ordering differences existed between MeltQ and FreD, SprayD, and SpinMeltQ. Chromatographic analyses revealed that thermal decomposition indicator compounds were present in BallM, MeltQ, and SpinMeltQ, but not in FreD and SprayD. All samples exhibited a glass transition. Additionally, FreD, SprayD, BallM, and SpinMeltQ exhibited an exothermic cold crystallization peak, but MeltQ did not. Overall, this research provides evidence that sucrose is a material whose physicochemical properties are strongly influenced by amorphization method.
AB - Our objective was to characterize the physicochemical properties of amorphous sucrose prepared by freeze-drying (FreD), spray-drying (SprayD), ball milling (BallM), melt-quenching (MeltQ), and spin-melt-quenching (SpinMeltQ). Scanning electron microscopy indicated that FreD, SprayD, BallM, and SpinMeltQ formed distinct particles, while MeltQ formed a single mass. Powder X-ray diffraction confirmed that BallM was semi-crystalline, while FreD, SprayD, MeltQ, and SpinMeltQ were amorphous. However, total scattering pair distribution function analysis of synchrotron X-ray diffraction data suggested that local molecular-level ordering differences existed between MeltQ and FreD, SprayD, and SpinMeltQ. Chromatographic analyses revealed that thermal decomposition indicator compounds were present in BallM, MeltQ, and SpinMeltQ, but not in FreD and SprayD. All samples exhibited a glass transition. Additionally, FreD, SprayD, BallM, and SpinMeltQ exhibited an exothermic cold crystallization peak, but MeltQ did not. Overall, this research provides evidence that sucrose is a material whose physicochemical properties are strongly influenced by amorphization method.
KW - Amorphization method
KW - Differential scanning calorimetry
KW - Modulated DSC
KW - Sucrose
KW - Total scattering pair distribution function
UR - https://www.scopus.com/pages/publications/85054191632
UR - https://www.scopus.com/pages/publications/85054191632#tab=citedBy
U2 - 10.1016/j.jfoodeng.2018.08.036
DO - 10.1016/j.jfoodeng.2018.08.036
M3 - Article
AN - SCOPUS:85054191632
SN - 0260-8774
VL - 243
SP - 125
EP - 141
JO - Journal of Food Engineering
JF - Journal of Food Engineering
ER -