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Anti-plasticizing effect of 1,2-propanediol in melt-extruded polysaccharide/sucrose blends

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Abstract

Based on thermograms obtained by differential scanning calorimetry (DSC), melted extruded matrices that contained icing sucrose, maltodextrin and waxy pregelatinized corn starch plasticized with 1,2-propanediol were not totally amorphous. An amorphous phase, which was characterized by a glassy transition of 46.3 °C ± 3.2, coexisted with another crystallized phase, with a fusion temperature of 159.6 °C ± 3.2. Considering the powder X-ray diffractograms of each ingredient, this amorphous phase was only based on sucrose. Increases in the 1,2-propanediol rate did not decrease the fusion enthalpy measured by DSC during the first heating cycle. However, this value increased before stabilizing. Simultaneously, the glassy transition drops showed a greater molecular mobility. Adding water when 1,2-propanediol had a stable low rate during the extrusion process did not improve the amorphization of sucrose, which was mainly crystallized. For an increase in 1,2-propanediol, the fusion enthalpy increased before remaining stable. A comparative assay with a stable water addition in the presence and absence of 1,2-propanediol was characterized by a decrease in the fusion enthalpy. Utilizing water alone as a plasticizer induced a lower proportion of crystalline phase. These results must be linked with the interactions between 1,2-propanediol, a chemical molecule that is highly hygroscopic, and water; propylene glycol captures a part of the water linked with polysaccharides, inducing a more rigid structure. This solvent, which is then hydrated, moves between saccharide aggregates. For the first time, a molecular model was proposed for an extruded carbohydrate matrix containing a crystalline sucrose plasticized by propylene glycol.

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Acknowledgements

This study was financed by Expressions Aromatiques with the agreement of Eric Girone, CEO of this company. We thank Théo Schroth, engineer at Expressions Aromatiques graduate of the “École Nationale Supérieure de Chimie de Lille (ENSCL)”, for the treatment of Differential Scanning Calorimeter raw data.

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Authors and Affiliations

  1. University of Paris Saclay, Versailles, France

    Vincent Carpentier, Régis Goumont & Nathalie Guillou

  2. Expressions Aromatiques, Mouans Sartoux, France

    Bénédicte Ravel

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  1. Vincent Carpentier
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  2. Régis Goumont
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All authors contributed to the study conception and design. Material preparation, data collection and analysis were performed by Vincent Carpentier, Régis Goumont, Nathalie Guillou and Bénédicte Ravel. The first draft of the manuscript was written by Vincent Carpentier, and all authors commented on previous versions of the manuscript. All authors read and approved the final manuscript.

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Correspondence to Vincent Carpentier.

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This subject is not funded but benefited from CNRS credits from the ILV laboratory. This study is part of a joint research program between the University of Versailles and the company Expressions Aromatiques.

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Carpentier, V., Goumont, R., Guillou, N. et al. Anti-plasticizing effect of 1,2-propanediol in melt-extruded polysaccharide/sucrose blends. J Polym Res 29, 498 (2022). https://doi.org/10.1007/s10965-022-03352-4

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