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• W3034176417 endingPage "106046" @default.
• W3034176417 startingPage "106046" @default.
• W3034176417 abstract "Condensed systems of 25% (w/w) bovine gelatin (Mw = 173 kDa) or 25% (w/w) fish gelatin (Mw = 60 kDa) with 59% (w/w) glucose syrup and 1% (w/w) nicotinic acid to a total solids level of 85% (w/w) were prepared in this study. Analysis was carried out using Fourier transform infrared spectroscopy (FTIR), wide angle X-ray diffraction (WAXD), scanning electron microscopy (SEM), differential scanning calorimetry (DSC), and small deformation dynamic oscillation in-shear. Work allowed elucidation of the micromolecular and macromolecular properties focusing on the estimation of the mechanical (Tgm) and calorimetric (Tgc) glass transition temperature of these systems. A combined protocol of free volume and reaction rate theories was considered to rationalise results in the vicinity of the glass transition region. Following this, a diffusion procedure of nicotinic acid was set up over a wide temperature range (from 5 to −40 °C) using UV–vis spectroscopy and an appropriate chromogenic reaction to detect the presence of the bioactive compound. Time dependence of the mass transfer of nicotinic acid throughout the delivery vehicle of gelatin/co-solute was followed using diffusion theory. The treatise unveiled the correlation between structural relaxation of the vitrified matrix and release kinetics of the diffusant." @default.
• W3034176417 created "2020-06-19" @default.
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• W3034176417 date "2020-12-01" @default.
• W3034176417 modified "2023-10-16" @default.
• W3034176417 title "Mechanical versus calorimetric glass transition temperature in the diffusion of nicotinic acid from a condensed gelatin/glucose syrup system" @default.
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• W3034176417 doi "https://doi.org/10.1016/j.foodhyd.2020.106046" @default.
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