https://onlinelibrary.wiley.com/doi/pdf/10.1021/js9601896

Characteristics and Significance of the Amorphous State in Pharmaceutical Systems

Morphological, thermal and rheological properties of starches from different botanical sources

The concept of resistant starch (RS) has evoked new interest in the bioavailability of starch and in its use as a source of dietary fiber, particularly in adults. RS is now considered to provide functional properties and find applications in a variety of foods. Types of RS, factors influencing their formation, consequence of such formation, their methods of preparation, their methods of estimation, and health benefits have been briefly discussed in this review.

Resistant Starch–A Review

Water, the most abundant constituent of natural foods, is a ubiquitous plasticizer of most natural and fabricated food ingredients and products. Many of the new concepts and developments in modern food science and technology revolve around the role of water, and its manipulation, in food manufacturing, processing, and preservation. This article reviews the effects of water, as a near-universal solvent and plasticizer, on the behavior of polymeric (as well as oligomeric and monomeric) food materials and systems, with emphasis on the impact of water content (in terms of increasing system mobility and eventual water "availability") on food quality, safety, stability, and technological performance. This review describes a new perspective on moisture management, an old and established discipline now evolving to a theoretical basis of fundamental structure-property principles from the field of synthetic polymer science, including the innovative concepts of "water dynamics" and "glass dynamics". These integrated concepts focus on the non-equilibrium nature of all "real world" food products and processes, and stress the importance to successful moisture management of the maintenance of food systems in kinetically metastable, dynamically constrained glassy states rather than equilibrium thermodynamic phases. The understanding derived from this "food polymer science" approach to water relationships in foods has led to new insights and advances beyond the limited applicability of traditional concepts involving water activity. This article is neither a conventional nor comprehensive review of water activity, but rather a critical overview that presents and discusses current, usable information on moisture management theory, research, and practice applicable to food systems covering the broadest ranges of moisture content and processing/storage temperature conditions.

Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety

This review covers recent developments in the area of particle engineering via spray drying. The last decade has seen a shift from empirical formulation efforts to an engineering approach based on a better understanding of particle formation in the spray drying process. Microparticles with nanoscale substructures can now be designed and their functionality has contributed significantly to stability and efficacy of the particulate dosage form. The review provides concepts and a theoretical framework for particle design calculations. It reviews experimental research into parameters that influence particle formation. A classification based on dimensionless numbers is presented that can be used to estimate how excipient properties in combination with process parameters influence the morphology of the engineered particles. A wide range of pharmaceutical application examples—low density particles, composite particles, microencapsulation, and glass stabilization—is discussed, with specific emphasis on the underlying particle formation mechanisms and design concepts.

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Pharmaceutical particle engineering via spray drying.

A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)

Publisher Summary This chapter focuses on “food polymer science” approach and illustrates various recent examples of the way it has been used to define structure–function relationships in food products and processes and to assess and understand the effects of glass transitions and water plasticization on food quality, safety, and stability. The chapter reviews some theoretical principles from the field of synthetic polymer science that have been shown to be applicable to the studies of the glassy state phenomenon in foods and illustrates those applications by means of a broad overview focusing primarily on the most recent experimental studies by a number of groups that have been especially active in this rapidly growing field of research. The results of such studies have demonstrated the major opportunity offered by the food polymer science approach to expand not only the quantitative knowledge but also, of broader practical value in the context of industrial applications, the qualitative understanding of food products and processes with respect to (1) structure–functional property and water relationships and (2) the influences of nonequilibrium glassy and rubbery states on time-dependent mechanical and rheological properties related to quality and storage stability.

Glass transitions and water-food structure interactions

For pragmatical timescales and conditions (temperature, concentration, pressure), where "real-world" systems are usually far from equilibrium, familiar treatments based on the equilibrium thermodynamics of very dilute solutions fail. Successful treatments require a new approach to emphasize the kinetic description, relate time-temperature-concentration-pressure through underlying mobility trans- formation, and establish reference conditions of temperature and concentration (characteristic for each solute). Small carbohydrate-water systems provide a unique framework for the investigation of non-equilibrium behavior: definition of conditions for its empirical demonstration, examination of materials properties that allow its description and control, identification of appropriate experimental approaches, and exploration of theoretical interpretations.

Non-equilibrium behavior of small carbohydrate-water systems

Amylases and bread firming – an integrated view

Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches

Harry Levine

Papers

A polymer physico-chemical approach to the study of commercial starch hydrolysis products (SHPs)

Glass transitions and water-food structure interactions

Non-equilibrium behavior of small carbohydrate-water systems

Amylases and bread firming – an integrated view

Non-equilibrium melting of native granular starch: Part I. Temperature location of the glass transition associated with gelatinization of A-type cereal starches