Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting

Trehalose and sucrose, two sugars that are involved in the protection of living organisms under extreme conditions, and their mixtures with salts were employed to prepare supercooled or freeze-dried glassy systems. The objective of the present work was to explore the effects of different salts on wa...

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Autores principales: Mazzobre, M.F., Longinotti, M.P., Corti, H.R., Buera, M.P.
Formato: JOUR
Materias:
ice
Ice
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00112240_v43_n3_p199_Mazzobre
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spelling todo:paper_00112240_v43_n3_p199_Mazzobre2023-10-03T14:09:40Z Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting Mazzobre, M.F. Longinotti, M.P. Corti, H.R. Buera, M.P. biomaterial glass ice sodium chloride sucrose trehalose water adsorption aqueous solution article chemical interaction crystallization freeze drying mass melting point phase transition priority journal temperature water transport Adsorption Biocompatible Materials Carbohydrates Cryopreservation Cryoprotective Agents Crystallization Drug Stability Freeze Drying Ice Salts Sucrose Thermodynamics Trehalose Water Trehalose and sucrose, two sugars that are involved in the protection of living organisms under extreme conditions, and their mixtures with salts were employed to prepare supercooled or freeze-dried glassy systems. The objective of the present work was to explore the effects of different salts on water sorption, glass transition temperature (Tg), and formation and melting of ice in aqueous sugar systems. In the sugar-salt mixtures, water adsorption was higher than expected on the basis of the water uptake by each pure component. In systems with a reduced mass fraction of water (w ≤ 0.4), salts delayed water crystallization, probably due to ion-water interactions. In systems where w > 0.6, water crystallization could be explained by the known colligative properties of the solutes. The glass transition temperature of the maximally concentrated matrix (Tg′) was decreased by the presence of salts. However, the actual Tg values of the systems were not modified. Thus, the effect of salts on sorption behavior and formation of ice may reflect dynamic water-salt-sugar interactions which take place at a molecular level and are related to the charge/mass ratio of the cation present without affecting supramolecular or macroscopic properties. © 2001 Elsevier Science (USA). Fil:Mazzobre, M.F. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Longinotti, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Corti, H.R. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Buera, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00112240_v43_n3_p199_Mazzobre
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic biomaterial
glass
ice
sodium chloride
sucrose
trehalose
water
adsorption
aqueous solution
article
chemical interaction
crystallization
freeze drying
mass
melting point
phase transition
priority journal
temperature
water transport
Adsorption
Biocompatible Materials
Carbohydrates
Cryopreservation
Cryoprotective Agents
Crystallization
Drug Stability
Freeze Drying
Ice
Salts
Sucrose
Thermodynamics
Trehalose
Water
spellingShingle biomaterial
glass
ice
sodium chloride
sucrose
trehalose
water
adsorption
aqueous solution
article
chemical interaction
crystallization
freeze drying
mass
melting point
phase transition
priority journal
temperature
water transport
Adsorption
Biocompatible Materials
Carbohydrates
Cryopreservation
Cryoprotective Agents
Crystallization
Drug Stability
Freeze Drying
Ice
Salts
Sucrose
Thermodynamics
Trehalose
Water
Mazzobre, M.F.
Longinotti, M.P.
Corti, H.R.
Buera, M.P.
Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting
topic_facet biomaterial
glass
ice
sodium chloride
sucrose
trehalose
water
adsorption
aqueous solution
article
chemical interaction
crystallization
freeze drying
mass
melting point
phase transition
priority journal
temperature
water transport
Adsorption
Biocompatible Materials
Carbohydrates
Cryopreservation
Cryoprotective Agents
Crystallization
Drug Stability
Freeze Drying
Ice
Salts
Sucrose
Thermodynamics
Trehalose
Water
description Trehalose and sucrose, two sugars that are involved in the protection of living organisms under extreme conditions, and their mixtures with salts were employed to prepare supercooled or freeze-dried glassy systems. The objective of the present work was to explore the effects of different salts on water sorption, glass transition temperature (Tg), and formation and melting of ice in aqueous sugar systems. In the sugar-salt mixtures, water adsorption was higher than expected on the basis of the water uptake by each pure component. In systems with a reduced mass fraction of water (w ≤ 0.4), salts delayed water crystallization, probably due to ion-water interactions. In systems where w > 0.6, water crystallization could be explained by the known colligative properties of the solutes. The glass transition temperature of the maximally concentrated matrix (Tg′) was decreased by the presence of salts. However, the actual Tg values of the systems were not modified. Thus, the effect of salts on sorption behavior and formation of ice may reflect dynamic water-salt-sugar interactions which take place at a molecular level and are related to the charge/mass ratio of the cation present without affecting supramolecular or macroscopic properties. © 2001 Elsevier Science (USA).
format JOUR
author Mazzobre, M.F.
Longinotti, M.P.
Corti, H.R.
Buera, M.P.
author_facet Mazzobre, M.F.
Longinotti, M.P.
Corti, H.R.
Buera, M.P.
author_sort Mazzobre, M.F.
title Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting
title_short Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting
title_full Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting
title_fullStr Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting
title_full_unstemmed Effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. Water sorption behavior and ice crystallization/melting
title_sort effect of salts on the properties of aqueous sugar systems, in relation to biomaterial stabilization. 1. water sorption behavior and ice crystallization/melting
url http://hdl.handle.net/20.500.12110/paper_00112240_v43_n3_p199_Mazzobre
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