Predicting the solubility of mixtures of sugars and their replacers using the Flory-Huggins theory

A model for water sorption isotherms and hydration forces in sugar surfactants

HYPOTHESIS

Hydration forces between surfactant bilayers can be assessed using water sorption isotherms of surfactants. For a quantitative description, a water sorption model that relates water activity to water content in surfactant-based systems should be proposed.

THEORY AND SIMULATIONS

A water sorption model for nonionic surfactant systems based on the idea on partial solvent accessibility is proposed. The model contains only two parameters: one describes the strength of interactions, the other describes the fraction of surfactant available for water. For comparison, molecular dynamics simulations of bilayers of n-octyl β-d-glucoside with different water contents are presented.

FINDINGS

The model provides an excellent fit of experimental data on water sorption isotherms of two sugar surfactants. The results of the fitting are compared with molecular dynamics simulations and show a good correlation between simulations and the theory proposed. Analysis of interaction energies shows weakly endothermic hydration both in the simulations and in the sorption model, which agrees with calorimetric data on hydration. The model also shows a non-exponential decay of hydration forces with respect to the distance between bilayers; an expression for the decay length is derived.

Mechanisms of the different effects of sucrose, glucose, fructose, and a glucose-fructose mixture on wheat starch gelatinization, pasting, and retrogradation

The gelatinization, pasting, and retrogradation of starch influence texture, quality, and shelf-life attributes of many foods. The purpose of this work was to document the effects of a 50:50 glucose:fructose (glc:fru) mixture and sucrose solutions on these starch traits to provide a fundamental basis to explain the different texture and shelf-life attributes of baked goods formulated with these sugars. Differential scanning calorimetry, rapid visco analyzer, and oscillatory rheometry were used to quantify the effects of glucose, fructose, glc:fru mixture, and sucrose at different concentrations (0% to 60% w/w), on the gelatinization temperature, pasting, and retrogradation properties of wheat starch. Distinct differences were found between the effects of sucrose and those of the monosaccharides including the glc:fru mixture. Sucrose elevated T_gel and pasting temperature most and decreased other RVA parameters compared to the monosaccharides as concentration increased. Fructose and the glc:fru mixture promoted amylopectin retrogradation, while retrogradation was inhibited in sucrose and glucose solutions. The glc:fru mixture had similar effects on starch properties compared to fructose under static measurement conditions (DSC), and the effects were in between those of glucose and fructose under dynamic conditions when shear was applied (RVA and rheology). These effects are explained by the phase separation and/or solute partitioning of the monosaccharide constituents of the glc:fru mixture. Sugar solution physicochemical properties correlated strongly with starch gelatinization and retrogradation. The results substantiate the important relationship between sugar physicochemical properties and solution dynamics with starch thermal properties, which in turn affect the texture and structure of starch-containing food products. PRACTICAL APPLICATION: The quality attributes of starch-containing baked goods are influenced by how different amounts and types of sugars affect starch cooking properties. The underlying mechanisms of the different sugar effects involve solution viscosity, intermolecular hydrogen bonding, and phase separation. Substituting one sugar for another has less effect on these starch properties in products with lower sugar concentrations than in products with more sugar. Mixtures of sugars behave differently than single sugars in different conditions due to phase separation. Baked goods made with glucose:fructose mixtures in place of sucrose likely have higher amounts of gelatinized starch and increased firmness (i.e., staling or retrogradation) over time.

Interactions in plasticizer mixtures used for sugar replacement

In our quest for novel ingredients to be used in sugar replacement strategies, we have investigated the thermodynamics of polycarboxylic acids, such as citric acid. We have demonstrated the applicability of the Flory-Huggins (FH) theory to describe the thermodynamics of polycarboxylic acids solutions. Moreover, for citric acid we can describe the complete phase diagram with the theory. It shows that polycarboxylic acids have similar plasticizing and hygroscopic properties as sugars and polyols. Regarding mixtures of polycarboxylic acids and carbohydrates, the FH theory is able to describe a) the water activity of the mixtures, b) the solubility of ternary mixtures of acids and sugars, c) the lowering of the deliquescence point for binary mixtures of crystals, and d) the melting point depression in eutectic mixtures. Unexpectingly, our investigations show there is a strong non-zero FH interaction parameter between carboxylic acids and carbohydrates. In our prior sugar replacement strategy we have assumed zero interactions between plasticizers. Here, we will readdress this assumption. Carefull investigations of solid-liquid equilibrium of eutectic mixtures involving polycarboxylic acids and/or carbohydrates, shows nearly zero interaction in eutectic mixtures consisting only of two carbohydrates or two polycarboxylic acids. We now hold the hypothesis that there is strong non-zero interaction if the mixture contains plasticizers strongly differing in the amount of hydrogen bonding groups. This strong interaction explains why these mixtures, like polycarboxylic acids and carbohydrates, are excellent candidates as deep eutectic solvents. Furthermore, we conclude that polycarboxylic acids are useful additions to the toolbox of sugar replacers, albeit that there are some limitations to their amounts used.

Forage quality and physiological performance of mowed alfalfa (Medicago sativa L.) subjected to combined light quality and drought

Alfalfa (Medicago sativa) can dwell in water-deficient habitats, where it is difficult to predict dry mass (DM) production and forage quality due to understory transmittance. Mowing is a recommended practice for alfalfa populations under drought, but its effect on forested land receives less attention. In a controlled indoor experiment, we found that drought better reduces shoot DM weight and crude fiber content (CFi) in blue light (33.7% red, 48.5% green, and 17.8% blue lights) than red light (71.7% red, 13.7% green, and 14.6% blue lights). Mowing decreases carbon (C) isotope signature (δ¹³C), CFi, and total C content in shoots but increases their accumulations in DM, nonstructural carbohydrates, and crude fat content (CFa). The results also demonstrated that mown alfalfa has higher starch content when exposed to green light (26.2% red, 56.4% green, and 17.4% blue lights) compared to the other two spectra. Multiple factorial regression indicated that higher soluble sugar content accounted for the increase of CFa and DM weight for CFi. Overall, mowing in blue-light-enriched understory stands is recommended and produces high-forage-quality alfalfa, which can be used as a lowered crude fiber component.

Thermodynamic description of the chemical leavening in biscuits

In this paper we describe the chemical reactions of leavening agents in baking biscuits on a sound thermodynamic basis. The model is part in a sequel targetted at physical understanding of biscuit baking with the purpose of reformulation of biscuits with respect to sucrose and sodium levels. The chemical leavening gases, CO2 and NH3, originate from the dissociation of sodium and ammonium bicarbonate. Next to water vapour, these produced gases create gas bubbles in the biscuit dough. The concentrations of the leavening agents and added salt lead to high ionic strength. Consequently, the activities of ions participating in the leavening reaction deviate strongly from ideality. The non-idealities are described using the Pitzer equations. The values of many parameters of the Pitzer model and equilibrium constants are obtained from the strong developed field of CO2 sequestering in ammonia solutions. The model describing the chemical reactions is coupled to a cell model describing the expansion of gas bubbles. Model simulations show that most of the produced gas originates from the bicarbonate, and the ammonium contributes significantly less. The functionality of ammonium as leavening agent is not quite clear, but it may help in reducing sodium levels.

The effect of saccharides on equilibrium swelling of thermo-responsive gels

Mechanical and optical properties of thermo-responsive (TR) gels change drastically at their volume phase transition temperature. As the critical temperature is strongly affected by the presence of small amounts of additives in aqueous solutions, TR gels can be employed as sensors for detection and recognition of multiple analytes (from specific ions to hazardous biochemicals to pathogenic proteins) and actuators for biomedical applications. A simplified mean-field model is developed for equilibrium swelling of TR gels in aqueous solutions of additives. Its advantage is that the model involves a relatively small (compared with the conventional approaches) number of material constants and accounts for changes in the thermo-mechanical response at transition from the swollen to collapsed state. The ability of the model to describe experimental swelling diagrams and to predict the influence of additives on the equilibrium degree of swelling and the volume phase transition temperature of TR gels is confirmed by comparison of observations on poly(N-isopropylacrylamide) gel in aqueous solutions of saccharides (glucose, sucrose and galactose) with results of numerical analysis.

Thermophysical and rheological properties of sorbitol + ([mmim](MeO)2PO2) ionic liquid solutions: Solubility, density and viscosity

In this study, the solubility, density and viscosity of sorbitol as a sugar alcohol in the ([mmim](MeO)₂PO₂) ionic liquid (IL) were measured. The results indicated that sorbitol is highly soluble in this IL. The Flory-Huggins model with an average value for the χ parameter was successfully applied to predict the solubility of sorbitol in IL. The thermodynamic properties such as enthalpy, entropy and Gibbs free energy of dissolution were obtained using experimental solubility data, which demonstrated that the dissolution process is endothermic and non-spontaneous and includes an entropy increase. In addition, the apparent molar volume, apparent molar expansion and thermal expansion coefficient were calculated. The study of the rheological behavior revealed that the sorbitol/IL solution is Newtonian and the Arrhenius, Litovitz, Orrick-Erbar-Type and Vogel-Fulcher-Tamman models were used to correlate the viscosity data.

Understanding functionality of sucrose in cake for reformulation purposes

We review the functionality of sucrose during the manufacture of cakes from the perspective of sugar replacement. Besides providing sweetness, sucrose has important functionalities concerning structure formation. These functionalities also need to be mimicked in reformulated cakes. First, we review the hypotheses, concerning the development of structure and texture of cakes during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the cake during manufacturing in a supplemented state diagram, which indicates the important phase transitions occurring during baking. From the analysis, we have learned that sucrose act both as a plasticizer and as a humectant, modifying the phase transitions of biopolymers, dough viscosity, and water activity. If sugar replacers exactly mimick this behavior of sucrose, similar textures in reformulated cakes can be obtained. Physical theories exist for characterizing the plasticizing and hygroscopic behavior of sugars and their replacers. We have shown that the starch gelatinization and egg white denaturation can be predicted by the volumetric density of hydrogen bonds present in the solvent, consisting of water, sugar or its replacers, such as polyols or amino-acids.

Docetaxel and alpha-lipoic acid co-loaded nanoparticles for cancer therapy

Aim: The current study aims to co-deliver docetaxel (DTX) and alpha-lipoic acid (ALA) using solid lipid nanoparticles (SLNs) as a carrier for the treatment of breast cancer. Methods: Computational analysis was used to screen different solid lipids as carriers, following which SLNs were prepared and characterized. Furthermore, antioxidant activity assays and cell culture studies were performed. Results: In vitro assessment in 4T1 (murine mammary carcinoma) and MCF-7 (human breast adenocarcinoma) cells revealed enhanced efficacy of the co-loaded SLNs as compared with free drugs and single drug-loaded SLNs. Increased apoptosis following treatment with DTX-ALA co-loaded SLN was also observed. Conclusion: The developed SLNs showed significantly higher uptake efficiency along with improved cytotoxic and apoptotic potential indicating the usefulness of this combination.

All-atom molecular dynamics study on the non-solvent induced phase separation: Thermodynamics of adding water to poly(vinylidene fluoride)/N-methyl-2-pyrrolidone solution

The change in the thermodynamics when adding water in poly(vinylidene fluoride) (PVDF)/N-methyl-2-pyrrolidone (NMP) solution is studied from all atom molecular dynamics (MD) simulations. This is done by estimating the free energy of mixing of PVDF/NMP solution with increasing volume fraction of water (ϕ_w) using an appropriately chosen thermodynamic cycle and the Bennett acceptance ratio method. The MD calculations predict the thermodynamic phase separation point of water/NMP/PVDF to be at ϕ_w = 0.08, in close agreement with the experimental cloud point measurement (ϕ_w = 0.05). Examining the enthalpic and entropic components of the free energy of mixing reveals that at low concentrations of water, the enthalpy term has the most significant contribution to the miscibility of the ternary system, whereas at higher concentrations of water, the entropy term dominates. Finally, the free energy of mixing was compared with the Flory-Huggins (FH) free energy of mixing by computing the concentration-dependent interaction parameters from MD simulations. The FH model inadequately predicted the miscibility of the PVDF solution, mainly due to its negligence of the excess entropy of mixing.

Theoretical investigation of the swelling of polysaccharide microgels in sugar solutions

In this paper, we explain the increased swelling of crosslinked polysaccharide microgels by the increase of sugar concentration using a modified Flory-Rehner theory. This theory is validated via the investigation of the swelling of dextran microgels in sugar solutions, which can be viewed as a model system for crosslinked starch in sugar solution and custard. An essential part of our modified theory is that starch perceives the sugar solution as an effective solvent rendering a certain hydrogen bond density. Our simulations show that the often experimentally observed maximum in swelling of starch at 20% sugar concentration is probably due to the fact that equilibrium is not reached within practical time scales. Also, we discuss the use of our theory as a tool in sugar reformulation issues of custard. From simulation results one can produce a state diagram showing which formulations render a creamy, space-filling network.

Interaction of Mannitol and Sucrose with Gellan Gum in Freeze-Dried Gel Systems

The effect of sucrose and mannitol addition to low-acyl (LA) gellan gum gels at both the molecular and macroscopic levels prior to, and after freeze-drying has been investigated. It has been shown that the gel network order as well as the mechanical properties are changed with the solute content, especially in the case of sucrose. The freeze-dried gel structure, containing either mannitol or sucrose, was studied, reporting for the first time the interaction of mannitol with the gellan gum gel. The generated freeze-dried gel network was evaluated in terms of porosity, pore size and wall thickness distributions. The solute physical state was correlated the water activity trend as a function of the solute content. Since mannitol is crystalline, the water activity decreases, in contrast with the amorphous sucrose. The rehydration mechanism was investigated and associated with the solute release from the structure. Specifically, the material properties (surface and bulk) as well as the role of the dissolution medium over time were assessed. It was found that the rehydration for both the gellan/sucrose and gellan/mannitol systems was highly influenced by the additive content, as an increase in water uptake was measured up to 10 wt%. A further increase in solute led to a considerable drop in the rehydration rate and extent due to the change in the freeze-dried structure, with smaller pores and with higher wall thickness values.

Understanding functionality of sucrose in biscuits for reformulation purposes

We review the functionality of sucrose during the manufacture of biscuits from the perspective of sugar replacement. Besides to providing sweetness, sucrose has important functionalities concerning structure and texture formation. These functionalities also need to be mimicked in reformulated biscuits. First, we review the hypotheses concerning the development of structure and texture of biscuits during manufacturing, which are conveniently summarized in a qualitative way using the Complex Dispersed Systems methodology. Subsequently, we represent the changes of the state of the biscuit during manufacturing in the supplemented state diagram, which indicates the important phase transitions occurring during mixing and baking. We propose that when reformulated biscuits follow similar paths in the state diagram, similar structures and textures can be obtained. Physical theories exist for predicting these phase transitions for existing sucrose-rich biscuits and also reformulated biscuits containing extensive sweeteners as sugar replacers. More accurate predictions of structure and texture can be eventually obtained if they are combined with computational models, including heat and moisture transfer.