High pressure study on molecular mobility of leucrose

Influence of High Pressure on the Local Order and Dynamical Properties of the Selected Azole Antifungals

Dielectric studies under various temperature (T) and pressure (p) conditions on five active pharmaceutical ingredients (APIs) with antifungal properties-itraconazole (ITZ), posaconazole (POS), terconazole (TER), ketoconazole (KET), and fluconazole (FLU)-were carried out. We have thoroughly studied the connection between the pressure coefficient of the glass transition temperature (dT_g/dp) and the activation volume of both relaxation modes (ΔV_α, ΔV_δ/α') with respect to the molecular weight (M_w) or molar volume (V_m) in these systems. Besides, high pressure data revealed that the time scale separation between α- and δ- or α'-processes increases with pressure in ITZ and TER. What is more, the activation entropy, which is a measure of cooperativity, calculated from the Eyring model for the secondary (β)-relaxation in ITZ and POS, increased and decreased, respectively, in the compressed samples. To understand these peculiar results, we have carried out X-ray diffraction (XRD) measurements on the pressure-densified glasses and found that pressure may induce frustration in molecular organization and destroy the medium-range order while enhancing the short-range correlations between molecules. This finding allowed us to conclude that varying molecular spatial arrangement is responsible for the extraordinary dynamical behavior of ITZ, POS, and TER at high pressure.

Impact of water on molecular dynamics of amorphous α-, β-, and γ-cyclodextrins studied by dielectric spectroscopy

Dielectric, calorimetric, and x-ray diffraction measurements were carried out on α-, β-, and γ-cyclodextrins, which are cyclic saccharides built by, respectively, six, seven, and eight glucose units connected via glycosidic linkage. Differential scanning calorimetry measurements indicated that each carbohydrate has a melting temperature located much above the temperature at which thermal decomposition begins. Moreover, calorimetric data revealed that it is possible to completely dehydrate each cyclodextrin by annealing them above 413 K. Unfortunately, it is impossible to obtain amorphous forms of cyclodextrin by simple cooling of the melt. Thus, a solid state amorphization method has been applied. X-ray diffraction studies demonstrated that by ball milling at room temperature we are able to obtain completely amorphous cyclodextrins. Finally, dielectric measurements were carried out to probe molecular dynamics in the amorphous state of cyclodextrins. It was found that there is only one relaxation process in amorphous hydrated cyclodextrins, while in dried samples two secondary relaxations are present. Moreover, we have shown that water has an enormous effect on the dynamics of both relaxation modes, i.e., with increasing content of water, the activation energy of the slow mode decreases, while that evaluated for the fast mode increases. We were not able to follow the dynamics of the structural relaxation process, because glass transition temperatures of amorphous cyclodextrins were found to lie above thermal degradation points.

Comparative dielectric studies on two hydrogen-bonded and van der Waals liquids

Broadband dielectric measurements were performed in a wide range of temperatures on glucose, maltose, and their acetyl derivatives. We have indicated that molecular dynamics above and below the glass transition temperature differ considerably for the hydrogen-bonded and van der Waals systems. We have shown that structural relaxation dispersions of D-glucose and maltose are broader than those obtained for peracetyl carbohydrates. Moreover, glass transition temperatures of the former systems are much higher than for the latter ones. In the glassy state of both glucose and its acetyl derivatives only one well-separated secondary relaxation process was identified. In the case of maltose and peracetyl maltose a completely different situation was observed. In the former carbohydrate two secondary modes were detected, whereas in the latter one only a faster relaxation process was visible in the glassy state. This finding is discussed in greater detail on the basis of density functional theory calculations.

Probing of structural relaxation times in the glassy state of sucrose and trehalose based on dynamical properties of two secondary relaxation processes

Time-dependent isothermal dielectric measurements were carried out deeply in the glassy state on two very important saccharides: sucrose and trehalose. In both compounds two prominent secondary relaxation processes were identified. The faster one is an inherent feature of the whole family of carbohydrates. The slower one can also be detected in oligo- and polysaccharides. It was shown earlier that the β process is the Johari-Goldstein (JG) relaxation coupled to motions of the glycosidic linkage, while the γ relaxation originates from motions of the exocyclic hydroxymethyl unit. Recently, it was shown that the JG relaxation process can be used to determine structural relaxation times in the glassy state [R. Casalini and C. M. Roland, Phys. Rev. Lett. 102, 035701 (2009)]. In this paper we present the results of an analysis of the data obtained during aging using two independent approaches. The first was proposed by Casalini and Roland, and the second one is based on the variation of the dielectric strength of the secondary relaxation process during aging [J. K. Vij and G. Power, J. Non-Cryst. Solids 357, 783 (2011)]. Surprisingly, we found that the estimated structural relaxation times in the glassy state of both saccharides are almost the same, independent of the type of secondary mode. This finding calls into question the common view that secondary modes of intramolecular origin do not provide information about the dynamics of the glassy state.

Identifying the origins of two secondary relaxations in polysaccharides

The main goal of this paper is to identify the molecular origins of two secondary relaxations observed in mechanical as well as in dielectric spectra in polysaccharides, including cellulose, and starches, such as pullulan and dextran. This issue has been actively pursued by many research groups, but consensus has not been reached. By comparing experimental data of monosaccharides, disaccharides, and polysaccharides, we are able to make conclusions on the origins of two secondary relaxations in polysaccharides. The faster secondary relaxations of polysaccharides are similar to the faster secondary relaxations of mono-, di-, and oligosaccharides. These include comparable relaxation times and activation energies in the glassy states, and also all the faster secondary relaxations have larger dielectric strengths than the slower secondary relaxation. The similarities indicate that the faster secondary relaxations in the polysaccharides have the same origin as that in mono-, di-, and oligosaccharides. Furthermore, since the relaxation time of the faster secondary relaxation in several mono- and disaccharides was found to be insensitive to applied pressure, the faster secondary relaxations of the polysaccharides are identified as internal motions within their monomeric units. The slower secondary relaxations in polysaccharides also have similar characteristics to those of the slower secondary relaxations of the disaccharides (maltose, cellobiose, sucrose, and trehalose), which indicates the analogous motions govern the slower process in these two groups of carbohydrates. Earlier we have shown in disaccharides that the rotation of the monomeric units around the glycosidic bond is responsible for this process. The same motion can occur in polysaccharides in the form of a local chain rotation. These motions involve the whole molecule in disaccharides and a local segment in polysaccharides. It is intermolecular in nature (with relaxation time pressure dependent, as found before in a disaccharide), and hence, it is the precursor of the structural alpha-relaxation. These results lead us to identify the slower secondary relaxation of the polysaccharides as the Johari-Goldstein beta-relaxation, which is supposedly a universal and fundamental process in all glass-forming substances.