Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols

R.G.M. van der Sman*

*Corresponding author for this work

Research output: Contribution to journalArticleAcademicpeer-review

2 Citations (Scopus)

Abstract

In this paper, we investigate whether the Flory-Huggins-Free-Volume (FHFV) theory can describe the rich thermodynamics of the ternary mixtures of starch, polyol, and water. These systems exhibit 1) non-monotonic moisture sorption with increasing plasticizer concentration, 2) phase separation, and 3) antiplasticization. After extending the FHFV theory with 1) the proper formulation of the chemical potential of water and polyol, and 2) the proper composition dependency of the interaction parameter between starch and water, the theory is well able to describe the above described complex thermodynamic behavior, showing good agreement with experimental data. Furthermore, our analysis shows that phase separation can already occur when the ternary mixture is still in the glassy state. Overall, the phase separation happens after the antiplasticization/plasticization transition, which can be linked to the minimum in moisture sorption, when increasing the polyol concentration at equal water activity. We think that the extended theory will become an important tool for analysis and design of complex food materials, pharmaceutical systems, and biopolymeric films having carbohydrates as plasticizers.

Original languageEnglish
Pages (from-to)360-370
JournalFood Hydrocolloids
Volume87
DOIs
Publication statusPublished - 1 Feb 2019

Fingerprint

polyols
Polyols
Ternary systems
Polysaccharides
Phase separation
sorption
Sorption
Moisture
polysaccharides
plasticizers
Plasticizers
thermodynamics
Water
Free volume
Starch
Thermodynamics
starch
films (materials)
water activity
water potential

Keywords

  • Antiplasticization
  • phase separation
  • Sorption isotherm
  • Starch
  • Thermodynamics

Cite this

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title = "Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols",
abstract = "In this paper, we investigate whether the Flory-Huggins-Free-Volume (FHFV) theory can describe the rich thermodynamics of the ternary mixtures of starch, polyol, and water. These systems exhibit 1) non-monotonic moisture sorption with increasing plasticizer concentration, 2) phase separation, and 3) antiplasticization. After extending the FHFV theory with 1) the proper formulation of the chemical potential of water and polyol, and 2) the proper composition dependency of the interaction parameter between starch and water, the theory is well able to describe the above described complex thermodynamic behavior, showing good agreement with experimental data. Furthermore, our analysis shows that phase separation can already occur when the ternary mixture is still in the glassy state. Overall, the phase separation happens after the antiplasticization/plasticization transition, which can be linked to the minimum in moisture sorption, when increasing the polyol concentration at equal water activity. We think that the extended theory will become an important tool for analysis and design of complex food materials, pharmaceutical systems, and biopolymeric films having carbohydrates as plasticizers.",
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Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols. / van der Sman, R.G.M.

In: Food Hydrocolloids, Vol. 87, 01.02.2019, p. 360-370.

Research output: Contribution to journalArticleAcademicpeer-review

TY - JOUR

T1 - Phase separation, antiplasticization and moisture sorption in ternary systems containing polysaccharides and polyols

AU - van der Sman, R.G.M.

PY - 2019/2/1

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N2 - In this paper, we investigate whether the Flory-Huggins-Free-Volume (FHFV) theory can describe the rich thermodynamics of the ternary mixtures of starch, polyol, and water. These systems exhibit 1) non-monotonic moisture sorption with increasing plasticizer concentration, 2) phase separation, and 3) antiplasticization. After extending the FHFV theory with 1) the proper formulation of the chemical potential of water and polyol, and 2) the proper composition dependency of the interaction parameter between starch and water, the theory is well able to describe the above described complex thermodynamic behavior, showing good agreement with experimental data. Furthermore, our analysis shows that phase separation can already occur when the ternary mixture is still in the glassy state. Overall, the phase separation happens after the antiplasticization/plasticization transition, which can be linked to the minimum in moisture sorption, when increasing the polyol concentration at equal water activity. We think that the extended theory will become an important tool for analysis and design of complex food materials, pharmaceutical systems, and biopolymeric films having carbohydrates as plasticizers.

AB - In this paper, we investigate whether the Flory-Huggins-Free-Volume (FHFV) theory can describe the rich thermodynamics of the ternary mixtures of starch, polyol, and water. These systems exhibit 1) non-monotonic moisture sorption with increasing plasticizer concentration, 2) phase separation, and 3) antiplasticization. After extending the FHFV theory with 1) the proper formulation of the chemical potential of water and polyol, and 2) the proper composition dependency of the interaction parameter between starch and water, the theory is well able to describe the above described complex thermodynamic behavior, showing good agreement with experimental data. Furthermore, our analysis shows that phase separation can already occur when the ternary mixture is still in the glassy state. Overall, the phase separation happens after the antiplasticization/plasticization transition, which can be linked to the minimum in moisture sorption, when increasing the polyol concentration at equal water activity. We think that the extended theory will become an important tool for analysis and design of complex food materials, pharmaceutical systems, and biopolymeric films having carbohydrates as plasticizers.

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KW - Sorption isotherm

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