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van der Sman R, Ubbink J, Dupas-Langlet M, Kristiawan M, Siemons I. Scaling relations in rheology of concentrated starches and maltodextrins. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107306] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
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Influence of glycerol on the molecular mobility, oxygen permeability and microstructure of amorphous zein films. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2014.09.002] [Citation(s) in RCA: 43] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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Liang J, Ludescher RD. Effects of glycerol on the molecular mobility and hydrogen bond network in starch matrix. Carbohydr Polym 2015; 115:401-7. [DOI: 10.1016/j.carbpol.2014.08.105] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2013] [Revised: 08/21/2014] [Accepted: 08/21/2014] [Indexed: 10/24/2022]
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Hydrogen bonding in maltooligomer–glycerol–water matrices: Relation to physical state and molecular free volume. Carbohydr Polym 2014; 102:566-75. [DOI: 10.1016/j.carbpol.2013.12.003] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2013] [Revised: 11/28/2013] [Accepted: 12/03/2013] [Indexed: 11/23/2022]
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Liang J, Corradini MG, Ludescher RD. Influence of antioxidant structure on local molecular mobility in amorphous sucrose. Carbohydr Res 2014; 383:14-20. [PMID: 24239605 DOI: 10.1016/j.carres.2013.10.014] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2013] [Revised: 10/16/2013] [Accepted: 10/19/2013] [Indexed: 11/27/2022]
Abstract
The effect of the antioxidants gallic acid and methyl, propyl, and octyl gallate on the molecular mobility and hydrogen bond network in amorphous sucrose was studied. Solid amorphous sucrose films with and without the addition of antioxidants at a mole ratio of 1:5 (antioxidant/sucrose) were cast from solution onto quartz slides. Local molecular mobility from 0 to 70°C was measured using tryptophan amino acid as a luminescent probe dispersed in the films. Phosphorescence from the tryptophan probe provides spectroscopic characteristics-emission spectrum and lifetime-that are sensitive to changes in molecular mobility induced by the addition of antioxidants. Local molecular mobility detected by tryptophan increased in the following order: sucrose<sucrose-octyl gallate<sucrose-propyl gallate⩽sucrose-methyl gallate⩽sucrose-gallic acid. The antioxidants also modulated the activation energy for matrix motions that quench the tryptophan phosphorescence in a structure-dependent manner. IR measurements as a function of temperature indicated that hydrogen bond strength in these amorphous films followed a rank order (sucrose-methyl gallate>sucrose-gallic acid>sucrose-propyl gallate>sucrose>sucrose-octyl gallate) that was nearly the reverse of that seen in matrix mobility. Analysis of the differential effects of the antioxidants suggests that the presence of the hydroxyl benzoyl head group increased matrix molecular mobility and hydrogen bond strength while the saturated carbon chain decreased mobility and bond strength. The influence of the carboxyl group on matrix properties was comparable to that of the formyloxy group. These results indicate that the addition of specific functional ingredients such as antioxidants may significantly affect the physical properties and consequently functional properties of amorphous edible films in ways that might condition their use. The observed changes are closely related to the chemical structure of the added species.
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Affiliation(s)
- Jun Liang
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, United States
| | - Maria G Corradini
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, United States
| | - Richard D Ludescher
- Department of Food Science, Rutgers, The State University of New Jersey, 65 Dudley Road, New Brunswick, NJ 08901, United States.
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Liang J, Ludescher RD. Influence of glycerol on molecular mobility and hydrogen bond network in amorphous glucose matrix. Carbohydr Res 2012; 361:120-6. [DOI: 10.1016/j.carres.2012.08.013] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2012] [Revised: 08/24/2012] [Accepted: 08/25/2012] [Indexed: 11/15/2022]
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Tiwari R, Ludescher RD. Molecular mobility in a homologous series of amorphous solid glucose oligomers. Food Chem 2012. [DOI: 10.1016/j.foodchem.2011.12.011] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Roussenova M, Murith M, Alam A, Ubbink J. Plasticization, Antiplasticization, and Molecular Packing in Amorphous Carbohydrate-Glycerol Matrices. Biomacromolecules 2010; 11:3237-47. [DOI: 10.1021/bm1005068] [Citation(s) in RCA: 72] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Mina Roussenova
- H. H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, United Kingdom, Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland, and Food Concept & Physical Design, Mühleweg 10, CH-4112 Flüh, Switzerland
| | - Mathieu Murith
- H. H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, United Kingdom, Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland, and Food Concept & Physical Design, Mühleweg 10, CH-4112 Flüh, Switzerland
| | - Ashraf Alam
- H. H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, United Kingdom, Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland, and Food Concept & Physical Design, Mühleweg 10, CH-4112 Flüh, Switzerland
| | - Job Ubbink
- H. H. Wills Physics Laboratory, University of Bristol, Tyndall Avenue, Bristol BS8 1TL, United Kingdom, Nestlé Research Center, Vers-chez-les-Blanc, CH-1000 Lausanne 26, Switzerland, and Food Concept & Physical Design, Mühleweg 10, CH-4112 Flüh, Switzerland
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You Y, Ludescher RD. The Effect of Molecular Size on Molecular Mobility in Amorphous Oligosaccharides. FOOD BIOPHYS 2010. [DOI: 10.1007/s11483-010-9148-1] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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