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Pradhan RK, Singh S. Exploring the effects of saccharides on the solvation behaviour of L-Citrulline in aqueous medium: Volumetric, transition state theory, transfer parameters and spectroscopic approach. Food Chem 2024; 452:139554. [PMID: 38733685 DOI: 10.1016/j.foodchem.2024.139554] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/21/2024] [Accepted: 05/01/2024] [Indexed: 05/13/2024]
Abstract
This study examines the volumetric, viscometric and UV-vis characteristics of L-Citrulline in water and aqueous saccharides at atmospheric pressure across the whole concentration range and the absorber operating temperature range of 293.15 K -313.15 K. Density, partial molar volume, apparent molar isobaric expansion, Hepler's constant and hydration number were among the examined volumetric parameters, and viscosity coefficients, viscosity deviation and free energy for viscous flow activation were among the examined viscometric parameters. Stronger interactions between L-Citrulline and L-Arabinose were indicated by the increase in the transfer characteristics in the following order: L-Arabinose > D-xylose. A comparison of the taste behaviours of L-Citrulline in water and in an aqueous solution of saccharides has also been attempted. L-Citrulline interacts with all solvents in a significant way, as evidenced by the UV-visible spectra suggested by the shift in UV-visible absorption maxima that correspond with a rise in L-Citrulline content in the solvent systems chosen.
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Affiliation(s)
- Rupesh Kumar Pradhan
- Department of Chemistry, ITER, Siksha O Anusandhan Deemed to be University, Odisha, India
| | - Sulochana Singh
- Department of Chemistry, ITER, Siksha O Anusandhan Deemed to be University, Odisha, India.
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2
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Enthalpy-related parameters of interaction of sucrose, lactose and their monosaccharide constituents with the mebicar (N-tetramethylglycoluril) drug in an aqueous medium at 298.15 K. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.120375] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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3
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Sharma T, Singh H, Bamezai RK, Kumar A. Analysing the molecular interactions of ternary (lactose + water + tributylmethylammonium chloride) solutions at different temperatures via physicochemical methods. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.118412] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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4
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Interactions in saccharide/cation/water systems: Insights from density functional theory. Food Chem 2020; 327:127054. [PMID: 32460129 DOI: 10.1016/j.foodchem.2020.127054] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2019] [Revised: 05/11/2020] [Accepted: 05/12/2020] [Indexed: 01/26/2023]
Abstract
Interactions between saccharides and ions in aqueous solutions are of great importance in many fields (chemistry, physico-chemistry, biology, food industries). Thus, this work proposes to develop a methodology dealing with the characterization and the understanding of interactions between saccharides and cations in presence of water molecules, by a quantum mechanics approach. In the first part, the saccharide hydration properties (xylose, glucose, sucrose) in pure water are determined. Results show that the saccharide coordination numbers, as well as the saccharides hydration enthalpy, increase with the saccharide hydrophilic group number. In the second part, the influence of cations on saccharides hydration properties, and inversely, is evaluated. In saccharide/cation/water systems, the decrease in hydration enthalpy of cations and saccharides shows that both species are dehydrated and that saccharide dehydration depends on the nature of the cation. The dehydration sequence of saccharides was explained from the study of saccharide/cation interactions.
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Sharma M, Banipal PK, Banipal TS. Hydration characteristics, structural effects and the taste quality of some polyhydroxy compounds in aqueous solutions of nicotinic acid (vitamin B3) at (288.15-318.15) K. Food Chem 2020; 310:125861. [PMID: 31767485 DOI: 10.1016/j.foodchem.2019.125861] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/27/2019] [Revised: 10/30/2019] [Accepted: 11/03/2019] [Indexed: 10/25/2022]
Abstract
Physicochemical properties elucidating the hydration characteristics and structural effects of polyhydroxy compounds in mixed aqueous solutions offer significant information for the growth of pharmaceutical and food industries. Consequently, standard partial molar volumes and isentropic compressibilities at infinite dilution of saccharides, their derivatives and sugar alcohols in (0.01, 0.05, 0.09 and 0.13) mol kg-1 nicotinic acid(aq) (vitamin B3) solutions have been investigated by experimental density and ultrasonic velocity with respect to temperature. Their transfer values, compressibility hydration numbers, apparent massic volumes and isentropic compressibilities have also been determined. These parameters are important to study the taste behavior of polyhydroxy compounds and intermolecular interactions occurring in ternary mixtures. UV absorption spectra of the studied polyhydroxy compounds have been recorded in 1 × 10-4 mol kg-1 nicotinic acid(aq) solutions. The comparison of present results has been made with the studies reported earlier in l-ascorbic acid, thiamine HCl and pyridoxine HCl.
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Affiliation(s)
- Mousmee Sharma
- Department of Chemistry, Guru Nanak Dev University, Amritsar 143005, India.
| | | | - Tarlok S Banipal
- Department of Chemistry, Guru Nanak Dev University, Amritsar 143005, India
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6
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Teychené J, Roux-De Balmann H, Galier S. Role of the triple solute/ion/water interactions on the saccharide hydration: A volumetric approach. Carbohydr Res 2017; 448:118-127. [PMID: 28662407 DOI: 10.1016/j.carres.2017.06.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 05/30/2017] [Accepted: 06/13/2017] [Indexed: 10/19/2022]
Abstract
The aim of this study is to further the understanding of the mechanisms that govern the hydration behavior of neutral solutes, with respect to the ions' properties that are present in a solution. For that, a systematic volumetric study of saccharides (xylose, glucose and sucrose), in the presence of various electrolytes (LiCl, NaCl, KCl, Na2SO4, K2SO4, CaCl2, MgCl2, MgSO4) has been carried out with density measurements at 298.15 K. From this data, the standard transfer molar volume of the saccharide ΔVϕ,S0, which characterizes the hydration state of the solute, has been determined. Positive and increasing values of ΔVϕ,S0 with increasing electrolyte concentrations were obtained. This indicated the dehydration of the saccharide in the presence of the electrolyte, due to the predominance of saccharide/cation interactions. Concerning the influence of the cation, it was shown that saccharides are more dehydrated in the presence of divalent cations than in the presence of monovalent ones. This is because the interactions are stronger between saccharides and divalent cations, in comparison to those with monovalent cations. For a specific cation valence and molality, regardless of the anion, saccharide dehydration increases according to the following sequences: Li+< Na+< K+ and Mg2+< Ca2+. These saccharide dehydration sequences have been explained by the Gibbs free energy of hydration of the cations, reflecting the cation/water interactions. For a specific cation valence, it was concluded that decreasing cation/water interactions induce the increase of saccharide dehydration. Concerning the influence of the anion, it was also observed that saccharides are more dehydrated in the presence of divalent anions than in the presence of monovalent ones. It was stated that saccharide/cation interactions are modulated by the nature of the anion. The anion impact was again attributed to its capacity to interact with water molecules. It was pointed out that anions with increasing values of Gibbs free energy of hydration cause an increase in saccharide/cation interactions or a decrease in saccharide/anion interactions. Therefore, saccharide dehydration increases.
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Affiliation(s)
- J Teychené
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France.
| | - H Roux-De Balmann
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
| | - S Galier
- Laboratoire de Génie Chimique, Université de Toulouse, CNRS, INPT, UPS, Toulouse, France
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Volumetric, Compressibility, Taste Behavior and Viscometric Studies of Methionine with Some Saccharides in Aqueous Medium at Different Temperatures. J SOLUTION CHEM 2017. [DOI: 10.1007/s10953-017-0615-x] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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8
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Sarkar A, Sinha B. Solution properties and taste behavior of lactose monohydrate in aqueous ascorbic acid solutions at different temperatures: Volumetric and rheological approach. Food Chem 2016; 211:590-7. [PMID: 27283672 DOI: 10.1016/j.foodchem.2016.05.099] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2016] [Revised: 05/13/2016] [Accepted: 05/16/2016] [Indexed: 11/29/2022]
Abstract
The densities and viscosities of lactose monohydrate in aqueous ascorbic acid solutions with several molal concentrations m=(0.00-0.08)molkg(-1) of ascorbic acid were determined at T=(298.15-318.15)K and pressure p=101kPa. Using experimental data apparent molar volume (ϕV), standard partial molar volume (ϕV(0)), the slope (SV(∗)), apparent specific volumes (ϕVsp), standard isobaric partial molar expansibility (ϕE(0)) and its temperature dependence [Formula: see text] the viscosity B-coefficient and solvation number (Sn) were determined. Viscosity B-coefficients were further employed to obtain the free energies of activation of viscous flow per mole of the solvents (Δμ1(0≠)) and of the solute (Δμ2(0≠)). Effects of molality, solute structure and temperature and taste behavior were analyzed in terms of solute-solute and solute-solvent interactions; results revealed that the solutions are characterized predominantly by solute-solvent interactions and lactose monohydrate behaves as a long-range structure maker.
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Affiliation(s)
- Abhijit Sarkar
- Department of Chemistry, University of North Bengal, Darjeeling 734013, India
| | - Biswajit Sinha
- Department of Chemistry, University of North Bengal, Darjeeling 734013, India.
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Volumetric and UV absorption studies on understanding the solvation behavior of polyhydroxy solutes in l-ascorbic acid(aq) solutions at T=(288.15 to 318.15)K. Food Chem 2016; 192:765-74. [PMID: 26304409 DOI: 10.1016/j.foodchem.2015.07.072] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2015] [Revised: 07/16/2015] [Accepted: 07/17/2015] [Indexed: 11/23/2022]
Abstract
Thermodynamic and spectroscopic data characterizing the solvation behavior of polyhydroxy compounds are in demand to get better understanding about the mechanisms of taste chemoreception, protein stabilization, etc. Apparent molar volumes for monosaccharides, disaccharides, derivatives, and polyols in (0.05, 0.15, 0.25 and 0.35) mol kg(-1) aqueous solutions of l-ascorbic acid have been determined from density data measured at (288.15, 298.15, 308.15 and 318.15)K under atmospheric pressure. Standard partial molar volumes at infinite-dilution and corresponding volumes of transfer of solutes from water to L-ascorbic acid(aq) have been calculated. Interaction coefficients and standard partial molar expansibilities have also been evaluated. The basic taste quality of studied solutes has been assessed from apparent massic volumes. UV absorption studies support the interactions between solutes and L-ascorbic acid. Influence of pH variation was taken into consideration while evaluating chemical behavior and stability of L-ascorbic acid in aqueous and buffer solutions.
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Banipal PK, Aggarwal N, Banipal TS. Effects of phosphate-based monobasic and tribasic inorganic salts on hydration characteristics of saccharides and their derivatives. J Mol Liq 2015. [DOI: 10.1016/j.molliq.2015.06.040] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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11
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Kumar H, Sheetal. Solute solvent interactions of mono saccharides D(−)-ribose and D(+)-xylose in aqueous trisodium citrate solutions at different temperatures. J Mol Liq 2015. [DOI: 10.1016/j.molliq.2015.07.051] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Yu Y, Mohd Shafie Z, Wu H. Effect of Alkali and Alkaline Earth Metal Chlorides on Cellobiose Decomposition in Hot-Compressed Water. Ind Eng Chem Res 2015. [DOI: 10.1021/acs.iecr.5b01007] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Yun Yu
- School of Chemical and Petroleum
Engineering, Curtin University, GPO Box U1987, Perth, Western
Australia 6845, Australia
| | - Zainun Mohd Shafie
- School of Chemical and Petroleum
Engineering, Curtin University, GPO Box U1987, Perth, Western
Australia 6845, Australia
| | - Hongwei Wu
- School of Chemical and Petroleum
Engineering, Curtin University, GPO Box U1987, Perth, Western
Australia 6845, Australia
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Banipal P, Aggarwal N, Banipal T. Study on interactions of saccharides and their derivatives with potassium phosphate monobasic (1:1 electrolyte) in aqueous solutions at different temperatures. J Mol Liq 2014. [DOI: 10.1016/j.molliq.2014.04.001] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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14
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Chauhan S, Kumar K. Effect of glycine on aqueous solution behavior of saccharides at different temperatures: Volumetric and ultrasonic studies. J Mol Liq 2014. [DOI: 10.1016/j.molliq.2014.03.004] [Citation(s) in RCA: 40] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Shekaari H, Kazempour A. Dehydration effect of ionic liquid, 1-pentyl-3-methylimidazolium bromide, on the aqueous d-glucose solutions: Thermodynamic study. J Taiwan Inst Chem Eng 2012. [DOI: 10.1016/j.jtice.2012.01.010] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Warmińska D. Volumetric and acoustic properties of D-mannitol in aqueous sodium or magnesium chloride solutions over temperature range of 293.15-313.15K. Carbohydr Res 2012; 349:44-51. [PMID: 22221791 DOI: 10.1016/j.carres.2011.12.004] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2011] [Revised: 11/28/2011] [Accepted: 12/06/2011] [Indexed: 11/30/2022]
Abstract
Apparent molar volumes and apparent molar compressibilities for d-mannitol in (1, 5 and 10) % aqueous sodium or magnesium chloride have been determined from solution density measurements at T=(293.15, 298.15, 303.15, 308.15, 310.15, and 313.15)K and sound velocity measurements at T=(293.15 and 310.15)K as a function of the concentration of sugar alcohol. The limiting apparent molar volumes and limiting apparent molar compressibilities have been obtained from the Masson equation. The corresponding transfer parameters and expansion coefficients were also estimated. These parameters have been discussed in terms of d-mannitol-cosolute (NaCl or MgCl(2)) interactions in aqueous solutions and thus used to understand the mixing effects due to these interactions.
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Affiliation(s)
- Dorota Warmińska
- Department of Physical Chemistry, Chemical Faculty, Gdańsk University of Technology, Narutowicza 11/12, 80-233 Gdańsk, Poland.
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17
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Boy V, Roux-de Balmann H, Galier S. Relationship between volumetric properties and mass transfer through NF membrane for saccharide/electrolyte systems. J Memb Sci 2012. [DOI: 10.1016/j.memsci.2011.11.046] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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18
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Solution Properties of Ternary D-Glucose + 1-Ethyl-3-methylimidazolium Ethyl Sulfate + Water Solutions at 298.15 K. J SOLUTION CHEM 2011. [DOI: 10.1007/s10953-011-9738-7] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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