Journal
FOOD CHEMISTRY
Volume 338, Issue -, Pages -Publisher
ELSEVIER SCI LTD
DOI: 10.1016/j.foodchem.2020.128061
Keywords
Sucrose; Amorphous; Crystallization; Hygroscopicity; Polyphenols; Shelf-life
Funding
- Particle Systems Group at Nestle Research Center, Lausanne, Switzerland
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Polyphenols have been found to delay sucrose crystallization in food products, with structure playing a key role in their efficacy. Glycosylated polyphenols are more effective than aglycones, and those with (2,1) glycosidic linkages are more effective than those with (6,1) linkages. Bulk food ingredients are the most effective at delaying sucrose crystallization.
The crystallization of amorphous sucrose in food products can greatly affect the quality of foods. This study investigated the effects of polyphenols on the crystallization of amorphous sucrose lyophiles. Monoglycosylated, polyglycosylated, and aglycones with differing polyphenol backbones were studied, in addition to bulk food ingredients containing a high concentration of polyphenols. Solutions containing sucrose with and without polyphenols (1 and 5%) were lyophilized, stored in RH-controlled desiccators, and analyzed by x-ray diffraction. Moisture sorption studies, Karl Fischer titration, and differential scanning calorimetry were also completed. Polyphenol addition delayed sucrose crystallization by up to 6.4x compared to the control. Structure played the most significant role in efficacy of polyphenols in delaying sucrose crystallization, more than T-g or hygroscopicity. Glycosylated polyphenols were more effective than aglycones, polyphenols with (2,1) glycosidic linkages were more effective than those with (6,1) linkages, and bulk food ingredients were the most effective at delaying sucrose crystallization.
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