Moisture-Mediated Interactions Between Amorphous Maltodextrins and Crystalline Fructose

Shelf-Life Stability of Ready-to-Use Green Rooibos Iced Tea Powder-Assessment of Physical, Chemical, and Sensory Properties

Green rooibos extract (GRE), shown to improve hyperglycemia and HDL/LDL blood cholesterol, has potential as a nutraceutical beverage ingredient. The main bioactive compound of the extract is aspalathin, a C-glucosyl dihydrochalcone. The study aimed to determine the effect of common iced tea ingredients (citric acid, ascorbic acid, and xylitol) on the stability of GRE, microencapsulated with inulin for production of a powdered beverage. The stability of the powder mixtures stored in semi-permeable (5 months) and impermeable (12 months) single-serve packaging at 30 °C and 40 °C/65% relative humidity was assessed. More pronounced clumping and darkening of the powders, in combination with higher first order reaction rate constants for dihydrochalcone degradation, indicated the negative effect of higher storage temperature and an increase in moisture content when stored in the semi-permeable packaging. These changes were further increased by the addition of crystalline ingredients, especially citric acid monohydrate. The sensory profile of the powders (reconstituted to beverage strength iced tea solutions) changed with storage from a predominant green-vegetal aroma to a fruity-sweet aroma, especially when stored at 40 °C/65% RH in the semi-permeable packaging. The change in the sensory profile of the powder mixtures could be attributed to a decrease in volatile compounds such as 2-hexenal, (Z)-2-heptenal, (E)-2-octenal, (E)-2-nonenal, (E,Z)-2,6-nonadienal and (E)-2-decenal associated with "green-like" aromas, rather than an increase in fruity and sweet aroma-impact compounds. Green rooibos extract powders would require storage at temperatures ≤ 30 °C and protection against moisture uptake to be chemically and physically shelf-stable and maintain their sensory profiles.

Moisture sorption behaviors, water activity-temperature relationships, and physical stability traits of spices, herbs, and seasoning blends containing crystalline and amorphous ingredients

Spices, herbs, and seasoning blends containing both crystalline and amorphous ingredients are common throughout the food industry but may exhibit unwanted clumping or caking during storage. Crystalline and amorphous ingredients are known to respond differently to increases in relative humidity (RH) and temperature. The aim of this study was to better characterize what happens to moisture sorption behaviors, water-solid interactions, and physical stability when crystalline and amorphous ingredients are co-formulated in seasoning blends. Spices, herbs, and seasoning blends, 25 in total, were studied individually and in blends of increasing complexity (binary, ternary, and quaternary) with sucrose, salt, and maltodextrin. The effects of increasing temperature and RH on moisture content, moisture sorption profiles, water activity (a_w), glass transition temperature (T_g), including Gordon-Taylor modeling, physical appearance, and degree of clumping were measured. Crossover points, the temperature at which the a_w of the amorphous ingredient(s) and the deliquescence RH of the crystalline ingredient(s) in a blend intersect, were also calculated. Caking was observed when storage conditions (RH and/or temperature) exceeded the T_g of a blend or the deliquescence RH of a crystalline ingredient in the blend. When amorphous and crystalline ingredients were blended, synergistic moisture sorption and increased caking was observed. When multiple crystalline ingredients were present, mutual deliquescence further increased the sensitivity of the blend to moisture. When environmental conditions exceeded the crossover temperature, degree of caking increased, and physical appearance was altered due to the induced deliquescence of the crystalline ingredient(s) by the a_w of the amorphous ingredient(s). In general, as complexity of blends increased, sensitivity to moisture also increased, and physical stability of the blends decreased. The results of this study provide valuable information for increasing the physical stability of complex seasoning blends based on moisture sorption behaviors.

Relative humidity-temperature transition boundaries for anhydrous β-caffeine and caffeine hydrate crystalline forms

Caffeine is a hydrate-forming polymorphic crystalline compound that can exist in α, β, and hydrate forms. Phase transitions between hydrate and anhydrous forms of a crystalline ingredient, and related water migration, can create product quality challenges. The objective of this study was to determine the relative humidity (RH)-temperature phase boundary between anhydrous β-caffeine and caffeine hydrate. The β-caffeine→caffeine hydrate and caffeine hydrate→β-caffeine RH-temperature transition boundaries were determined from 20 to 45 °C using a combination of water activity (a_w ) controlled solution and vapor-mediated equilibration, moisture sorption, powder X-ray diffraction, and Fourier-transform infrared spectroscopy techniques. Two transition boundaries were measured: the β-caffeine→caffeine hydrate transition boundary (0.835 ± 0.027 a_w at 25 °C) was higher than the caffeine hydrate→β-caffeine transition boundary (0.625 ± 0.003 a_w at 25 °C). Moisture sorption rates for β-caffeine, even at high RHs (>84% RH), were slow. However, caffeine hydrate rapidly dehydrated at low RHs (<30% RH) into a metastable transitional anhydrous state with a similar X-ray diffraction pattern to metastable α-caffeine. Exposing this dehydrated hydrate to higher RHs (>65% RH) at lower temperatures (20 to 30 °C) resulted in full restoration to a 4/5 caffeine hydrate. This transitional anhydrous state was unstable and converted to a less hygroscopic state after annealing at 50 °C and 0% RH for 1 day. It was postulated that the caffeine hydrate→β-caffeine was the true β-caffeine↔caffeine hydrate phase boundary and that β-caffeine could be metastable above the caffeine hydrate→β-caffeine transition boundary. These caffeine RH-temperature transition boundaries could be used for selecting formulation and storage conditions to maintain the desired caffeine crystalline form. PRACTICAL APPLICATION: Caffeine can exist as either an anhydrous (without water) or hydrate (internalized water) crystalline state. The stability of each caffeine crystalline form is dictated by humidity (or water activity) and temperature, and these environmental stability boundaries for the caffeine crystalline forms are reported in this manuscript. Conversions between the two crystalline states can lead to deleterious effects; for example, the presence of caffeine hydrate crystals in a low water activity food (e.g., powder) could lead to the relocation of the water in caffeine to other ingredients in the food system, leading to unwanted water-solid interactions that could cause clumping and/or degradation.

Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations

Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause-effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e.g., adsorption, capillary condensation, deliquescence, crystal hydrate formation, absorption into amorphous solids) and related moisture-induced phase and state changes, and provides examples of how these moisture-induced changes affect the quality of the dry products.

Roller compaction: Ribbon splitting and sticking

Roller compaction is the main technique employed in dry granulation. Ribbon sticking and splitting are among the major factors that can hinder the use of this process for some formulations. Ribbon splitting can occur either transversally (through the ribbon thickness) or longitudinally (through the ribbon width). It was observed that transverse splitting is commonly associated with sticking of the split ribbons to the rollers and results in an inferior performance of the process. Longitudinal splitting is associated with an across-width distribution of the ribbon density so that there may an adverse effect on the mechanical strength and dissolution properties of the tablets formed from the milled granules. The aim of the current work was to elucidate the mechanisms of splitting by an experimental study involving single component powders with a range of yield strengths, including those that are commonly used as excipients. Both smooth and knurled rollers were employed without and with lubrication by applying magnesium stearate to the rollers. The minimum gap was fixed and the maximum roll stress was varied. The observed trends for the smooth rollers were rationalised in terms of a splitting index, which is a measure of the residual stresses driving crack growth relative to the tensile strength of the ribbons. There was a lower limit at which splitting was observed but the occurrence of transverse splitting decreased and that for longitudinal splitting increased with increasing values of the index, which was accompanied by an increase in mixed transverse-longitudinal splitting. Transverse splitting was always associated with sticking to the rollers and was prevented by external lubrication. The main difference with the knurled rollers was that in some cases transverse splitting occurred without sticking to the rollers. A detailed discussion of the mechanisms involved is presented.