Physicochemical properties and relaxation time in strength analysis of amorphous poly (vinyl-pyrrolidone) and maltodextrin: Effects of water, molecular weight, and lactose addition

Nonenzymatic Browning of Amorphous Maltose/Whey Protein Isolates Matrix: Effects of Water Sorption and Molecular Mobility

Nonenzymatic browning (NEB) reactions often affect the nutritional quality and safety properties of amorphous food solids. Developing a proper approach to control the NEB reaction has been of particular interest in the food industry. An NEB reaction in an amorphous maltose/Whey protein isolates (WPI) matrix containing L-lysine and D-xylose as reactants were studied at ambient temperatures aw ≤ 0.44 and 45~65 °C. The results indicated that the presence of NEB reactants barely disturbed the water sorption behavior of the matrix. The Guggenheim–Anderson–de Boer (GAB) constants and Qst values of the studied samples were affected by storage conditions as the migration of sorbed water among monolayers occurred. The rate of color changes and 5-hydoxymethylfurfural (5-HMF) accumulation on the matrix were accelerated at high ambient temperatures aw, reflecting the extent of NEB reaction increases. Since the strength concept (S) could give a measure of molecular mobility, the extent of the NEB reaction was governed by the molecular mobility of the matrix as the activation energy (Ea) of 5-HMF production minimized at solids with high S values. We found that the S concept had a considerable potential usage in controlling the NEB reaction on amorphous sugar–protein solids. This data set has practical significance in the comprehensive understanding of manipulating the diffusion-limited chemical reactions on low-moisture food solids.

Study on Autolytic Mechanism and Self-Healing Properties of Autolytic Clinker Microsphere in Alkaline Environment

In this study, the autolytic clinker microsphere with clinker as core and polyvinyl pyrrolidone (PVP) as coating film was prepared. Pretreatment of clinker with silane coupling agent was firstly processed during the preparation. To investigate the autolytic mechanism, the microstructures of the autolytic clinker microsphere at different curing ages were observed using environmental scanning electron microscopy (ESEM), equipped with an energy dispersive spectrometer (EDS). The autolytic stages were also identified based on the microstructural evolution. The influence of pretreatment degree on autolytic behavior was also studied by measurements of micro-morphology and isothermal calorimetry. Experimental results indicated that the compressive strength recovery of specimens was increased by 15–19% due to the addition of autolytic clinker microspheres. The recovery of compressive strength was also improved with the increase of pH value. The improvements in compressive strength recovery of specimens with microspheres were in the range of 15–19%, 15–31%, 25–36%, and 29–50% with the pH value of 7, 8, 10, and 12, respectively. It was also found that inner damage of cement-based matrix had greater recovery when pre-cracked specimens were cured in alkaline environments.

The Effect of High Protein Powder Structure on Hydration, Glass Transition, Water Sorption, and Thermomechanical Properties

Poor solubility of high protein milk powders can be an issue during the production of nutritional formulations, as well as for end-users. One possible way to improve powder solubility is through the creation of vacuoles and pores in the particle structure using high pressure gas injection during spray drying. The aim of this study was to determine whether changes in particle morphology effect physical properties, such as hydration, water sorption, structural strength, glass transition temperature, and α-relaxation temperatures. Four milk protein concentrate powders (MPC, 80%, w/w, protein) were produced, i.e., regular (R) and agglomerated (A) without nitrogen injection and regular (RN) and agglomerated (AN) with nitrogen injection. Electron microscopy confirmed that nitrogen injection increased powder particles' sphericity and created fractured structures with pores in both regular and agglomerated systems. Environmental scanning electron microscopy (ESEM) showed that nitrogen injection enhanced the moisture uptake and solubility properties of RN and AN as compared with non-nitrogen-injected powders (R and A). In particular, at the final swelling at over 100% relative humidity (RH), R, A, AN, and RN powders showed an increase in particle size of 25, 20, 40, and 97% respectively. The injection of nitrogen gas (NI) did not influence calorimetric glass transition temperature (Tg), which could be expected as there was no change to the powder composition, however, the agglomeration of powders did effect Tg. Interestingly, the creation of porous powder particles by NI did alter the α-relaxation temperatures (up to ~16 °C difference between R and AN powders at 44% RH) and the structural strength (up to ~11 °C difference between R and AN powders at 44% RH). The results of this study provide an in-depth understanding of the changes in the morphology and physical-mechanical properties of nitrogen gas-injected MPC powders.

Physicochemical properties and Strength analysis of vitreous encapsulated solids for the safe delivery of β-Carotene

β-Carotene (β-Car) is insoluble compounds in water and liable to degradation, which has health benefits for human beings. Although layer-by-layer (LBL) emulsions provide a better protection for β-Car towards environmental stresses, the handling and transportation of LBL emulsions still faces restrictions. In this paper, therefore, the LBL emulsions including β-Car were carefully prepared and encapsulated to obtain vitreous encapsulated solids (VES) using trehalose and maltodextrins (MD) as wall materials. Morphological results indicated that the LBL emulsions were formed a spheric shape, in where the polyelectrolyte shell was 30 nm. The MD exhibited the characteristics of not easy to absorb moisture, suitable carrier, and good stabilizer, which could improve the stability of VES systems at studied environmental stresses. Despite compositional effects from MD and environmental stresses, LBL emulsions changed the water sorption behavior of VES as oil dispersion in storage. Strength analysis indicated that LBL emulsions lubricated systems and increased the molecular mobility of wall materials. Structural collapse, rapid color changes, and β-Car loss were confirmed in VES systems at 0.56 a_w from 25 to 45 °C after 30 days of storage. Besides, a relationship between S and β-Car loss kinetics was established, where the β-Car degraded more rapidly in a sample with quicker molecular mobility of wall materials Therefore, the controlling of molecular mobility in wall materials can slow down the β -Car degradation and improve the quality and stability of lipophilic nutrients delivery systems with high total solids.

Color-based clustering algorithm as a novel image analytical method for characterizing maltose crystallinity in amorphous food models

Maltose crystallization affects the processibility and stability of sugar-rich foods. This study introduced a color-based clustering algorithm (CCA) to analyze crystallinity from the images of amorphous maltose/protein models. The XRD and DSC were also implemented in maltose crystallization characterization and validated the CCA analysis. The results indicated that CCA could effectively recognize maltose crystals (R = 0.9942), and amorphous maltose mainly crystallized to anhydrate α-maltose and β-maltose monohydrate according to its morphological aspects measured by CCA, XRD, and DSC. However, protein could change the mechanism of maltose crystal formation by disturbing the mutarotation and recrystallization processes of unstable β-maltose. Besides, maltose crystal formation and crystallinity were governed by molecular mobility as the CCA-derived Avrami indexes changed with the Strength parameter. Compared to XRD and DSC, the proposed CCA can provide a rapid and quantitative measure for maltose crystallinity and has great potential applications in the online detection of sugar crystallization.

Processing Induced Nonequilibrium Behavior of Polyvinylpyrrolidone Nanofilms Revealed by Dewetting

Polyvinylpyrrolidone (PVP) nanofilms prepared by spin-coating have vast applications in biological and microdevice fields. However, detailed knowledge of processing induced nonequilibrium behavior of PVP nanofilms and solutions for minimizing residual stresses toward high-quality films has still been lacking. In the present study, we first explored the rapid film formation process via statistics on nascent holes. Next, by employing dewetting as a major probe, we revealed that many processing conditions, particularly previously overlooked variables like the atmosphere, substrates, and immersion time, were correlated substantially with the degree of nonequilibrium of nanofilms. Proper aging temperature and time were demonstrated essential for releasing residual stresses and achieving more equilibrium nanofilms. This work offered abundant experimental evidence in the building relationship between the processing and nonequilibrium nature of polymer nanofilms, which were crucial for their preparation and application.

Vibrational spectra analysis of amorphous lactose in structural transformation: Water/temperature plasticization, crystal formation, and molecular mobility

Lactose is a common component found in many foods and dairy products. In this study, the vibrational signatures in the crystalline structure of α-, β-, and α-lactose monohydrate were calculated based on quantum chemistry calculation (QCC), whilst the vibrational spectra in freeze-dried lactose equilibrated at various a_w and pre-humidified amorphous lactose (0.33 a_w) stored from 25 to 95 °C were determined by using Raman and FT-IR spectroscopies. The vibrational signatures of crystalline lactose were affected by the presence of water according to QCC results. Water plasticization, involving water insertion, exposure of H-bonding sites, and structure disruption, was accelerated by storage temperature based on Raman and FT-IR spectra analysis. Raman spectra indicated that the crystal formation of lactose was affected by a_w and storage temperature. Moreover, the spectral changes assigned in OH group provided useful information for determining the critical a_w or temperature when T_g-related molecular mobility occurred in lactose-containing products.

Preparation and Self-Healing Properties of Clinker/PVP Microsphere in Cement Paste

This paper presents a new insight into the autolytic mineral self-healing method for cementitious materials. The clinker/PVP (polyvinyl pyrrolidone) autolytic microsphere was prepared via the film coating method with cement clinker as a healing agent and PVP as the autolytic coating film. The morphology and chemical structure of the microsphere were characterized by environmental scanning electron microscopy (FESEM) equipped with energy dispersive spectrometer (EDS) and Fourier transform infrared spectroscopy (FTIR), respectively. The clinker retaining original mineral healing composition was successfully coated with a PVP film confirmed by FTIR. The maximum film thickness was 7.54 μm, which was determined by laser particle size measurement. The autolytic behavior was measured using isothermal calorimetry and successfully controlled by pretreatment degree (i.e., silane coupling agent amount). Experimental results showed that the compressive strength recovery of cement paste with a 30% microsphere was 54% higher than ordinary cement paste specimens. The damage degree of the specimen was also decreased by adding the autolytic microsphere.

Physicochemical properties, structural transformation, and relaxation time in strength analysis for honey powder models

Present study developed a strength analysis for relaxation time (τ) in characterizing physicochemical properties and structural transformation of freeze-dried honey/whey protein isolate (H/WPI) and honey/maltodextrin (H/MD) models based on water sorption, time-dependent crystallization, glass transition, and α-relaxation at various water activities (0.11a_w to 0.76a_w) and 25 °C. Water sorption data of two models explained WPI was a more effectiveness drying stabilizer than MD as H/WPI model owned higher monolayer water content. Crystallization was observed in prepared models with drying-aids content below 50% of mass ratios at water activity above 0.44a_w and 25 °C, whereas the extent of crystallization and structural collapse were inhibited by WPI and MD addition based on sorption isotherms. Glass transition temperature, α-relaxation temperature, and τ for two models were composition-dependent and altered by water, WPI, and MD at water activity below 0.44a_w. According to strength analysis of τ, the S for H/WPI and H/MD models was affected by drying-aids and could give a quantitative measure to estimate compositional effects on τ. Moreover, a S-involved state diagram was established to determine the critical parameters (water content and S) for controlling structural transformation of honey powder models during production and storage, i.e., collapse and stickiness.