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- W3086404313 abstract "• Polyphenols can delay crystallization of amorphous sucrose. • Polyphenol structure was more influential than T g or hygroscopicity. • Glycosylated polyphenols delayed sucrose crystallization better than aglycones. • Sucrose was stabilized more by polyphenols with 2,1 than 6,1 glycosidic linkages. • Ingredients containing mixtures of polyphenols best delayed 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." @default.
- W3086404313 created "2020-09-21" @default.
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- W3086404313 date "2021-02-01" @default.
- W3086404313 modified "2023-09-24" @default.
- W3086404313 title "Effects of polyphenols on crystallization of amorphous sucrose lyophiles" @default.
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- W3086404313 doi "https://doi.org/10.1016/j.foodchem.2020.128061" @default.
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