1932
0
  1. Home
  2. A-Z Publications
  3. Annual Review of Food Science and Technology
  4. Volume 10, 2019
  5. Article

Annual Review of Food Science and Technology

Volume 10, 2019

Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations

Abstract

Water is ubiquitous in the environment and is present to varying degrees even within dry powder products and most ingredients. Water migration between the environment and a solid, or between different components of a product, may lead to detrimental physical and chemical changes. In efforts to optimize the quality of dry products, as well as the efficiency of production practices, it is crucial to understand the cause–effect relationships of water interactions with different solids. Therefore, this review addresses the basis of moisture migration in dry products, and the modes of water vapor interactions with crystalline and amorphous solids (e.g., adsorption, capillary condensation, deliquescence, crystal hydrate formation, absorption into amorphous solids) and related moisture-induced phase and state changes, and provides examples of how these moisture-induced changes affect the quality of the dry products.

Keyword(s): amorphous, crystalline, deliquescence, hydrate formation, phase transformations, physical stability, plasticization
Loading

Article metrics loading...

/content/journals/10.1146/annurev-food-032818-121224
2019-03-25
2024-04-25
Loading full text...

Full text loading...

/deliver/fulltext/food/10/1/annurev-food-032818-121224.html?itemId=/content/journals/10.1146/annurev-food-032818-121224&mimeType=html&fmt=ahah

Literature Cited

  1. Adams JR, Merz A 1929. Hygroscopicity of fertilizer materials and mixtures. Ind. Eng. Chem. 21:305–7
     [Google Scholar]
  2. Aguilera J, Del Valle J, Karel M 1995. Caking phenomena in amorphous food powders. Trends Food Sci. Technol. 6:149–55
     [Google Scholar]
  3. Airaksinen S, Karljalainen M, Shevchenko A, Westermarck S, Leppanen E et al. 2005. Role of water in the physical stability of solid dosage formulations. J. Pharm. Sci. 94:2147–65
     [Google Scholar]
  4. Allan M, Mauer LJ 2016. Comparison of methods for determining the deliquescence points of single crystalline ingredients and blends. Food Chem 195:29–38
     [Google Scholar]
  5. Allan M, Mauer LJ 2017.a Dataset of water activity measurements of alcohol: water solutions using a Tunable Diode Laser. Data Brief 12:364–69
     [Google Scholar]
  6. Allan M, Mauer LJ 2017.b RH-temperature phase diagrams of hydrate forming deliquescent crystalline ingredients. Food Chem 236:21–31
     [Google Scholar]
  7. Allan M, Taylor LS, Mauer LJ 2016. Common-ion effects on the deliquescence lowering of crystalline ingredient blends. Food Chem 195:2–10
     [Google Scholar]
  8. Arioglu-Tuncil S, Bhardwaj V, Taylor LS, Mauer LJ 2017. Amorphization of thiamine chloride hydrochloride: a study of the crystallization inhibitor properties of different polymers in thiamine chloride hydrochloride amorphous solid dispersions. Food Res. Int. 99:363–74
     [Google Scholar]
  9. Bahl D, Hubak J, Bogner RH 2008. Comparison of the ability of various pharmaceutical silicates to amorphize and enhance dissolution of Indomethacin upon co-grinding. Pharm. Dev. Technol. 13:255–69
     [Google Scholar]
  10. Barbosa-Cánovas GV, Fontana AJ Jr., Schmidt SJ, Labuza TP 2007. Water Activity in Foods: Fundamentals and Applications Ames, IA: Blackwell Publ.
  11. Bell LN, Labuza TP 2000. Moisture Sorption: Practical Aspects of Isotherm Measurements and Use St. Paul, MN: AACC
  12. BeMiller JN, Huber KC 2007. Carbohydrates. Fennema's Food Chemistry S Damodaran, KL Parkin, OR Fennema 83–154 New York: CRC Press, 4th ed..
     [Google Scholar]
  13. Bhandari B, Roos YH 2017. Non-Equilibrium States and Glass Transitions in Foods: Processing Effects and Product-Specific Implications Amsterdam, Neth.: Woodhead Publ.
  14. Billings S, Bronlund J, Paterson A 2006. Effects of capillary condensation on the caking of bulk sucrose. J. Food Eng. 77:887–95
     [Google Scholar]
  15. Bocquet L, Charlaix E, Ciliberto S, Crassous J 1998. Moisture-induced ageing in granular media and the kinetics of capillary condensation. Nature 396:735–37
     [Google Scholar]
  16. Christina B, Taylor LS, Mauer LJ 2015. Crystallization inhibitor properties of different polymers and effects on the physical stability of l-ascorbic acid. Food Res. Int. 76:867–77
     [Google Scholar]
  17. Cornillon P, Salim LC 2000. Characterization of water mobility and distribution in low and intermediate moisture food system. Magn. Reson. Imaging 18:335–41
     [Google Scholar]
  18. Cui Y, Yao E 2008. Evaluation of hydrate screening methods. J. Pharm. Sci. 97:72730–44
     [Google Scholar]
  19. Dalton CR, Hancock BC 1997. Processing and storage effects on water vapor sorption by some model pharmaceutical solid dosage formulations. Int. J. Pharm. 156:143–51
     [Google Scholar]
  20. Dann SE 2000. Reaction and Characterization of Solids Cambridge, UK: R. Soc. Chem.
  21. Dupas-Langlet M, Dupas J, Samain S, Giardiallo MS, Meunier V, Forny L 2016. A new method to determine “equilibrated” water activity and establish sorption isotherm by erasing surface history of the samples. J. Food Eng. 184:53–62
     [Google Scholar]
  22. Einfalt T, Planinse O, Krovat K 2013. Methods of amorphization and investigations of the amorphous state. Acta Pharm 63:305–34
     [Google Scholar]
  23. Evans R, Marini B, Marconi U, Tarazona P 1986. Fluids in narrow pores: adsorption, capillary condensation, and critical points. J. Chem. Phys. 84:2376–99
     [Google Scholar]
  24. Fisher LR, Gamble RA, Middlehurst J 1981. The Kelvin equation and the capillary condensation of water. Nature 290:575–76
     [Google Scholar]
  25. Ford JL 1986. The current status of solid dispersions. Pharm. Acta Helv. 61:69–88
     [Google Scholar]
  26. Foster MC, Ewing GE 2000. Adsorption of water on the NaCl (001) surface. II. An infrared study at ambient temperatures. J. Chem. Phys. 112:6817
     [Google Scholar]
  27. Fox TG 1952. Influence of diluent and of copolymer composition on the glass temperature of a polymer system. Bull. Am. Phys. Soc. 1:123–32
     [Google Scholar]
  28. Franks F 2013. Carbohydrates: first cousins of water. Stability of Complex Carbohydrate Structures: Biofuels, Foods, Vaccines and Shipwrecks SE Harding 1–11 Cambridge, UK: R. Soc. Chem.
     [Google Scholar]
  29. Galwey AK 2000. Structure and order in thermal dehydrations of crystalline solids. Thermochim. Acta 355:181–238
     [Google Scholar]
  30. Ghorab MK, Marrs K, Taylor LS, Mauer LJ 2014.a Water–solid interactions between amorphous maltodextrins and crystalline sodium chloride. Food Chem 144:26–35
     [Google Scholar]
  31. Ghorab MK, Toth SJ, Simpson GJ, Mauer LJ, Taylor LS 2014.b Water–solid interactions in amorphous maltodextrin-crystalline sucrose binary mixtures. Pharm. Dev. Technol. 192:247–56
     [Google Scholar]
  32. Gianfrancesco A, Vuataz G, Mesnier X, Meunier V 2012. New methods to assess water diffusion in amorphous matrices during storage and drying. Food Chem 132:1664–70
     [Google Scholar]
  33. Gordon M, Taylor JS 1952. Ideal copolymers and the second‐order transitions of synthetic rubbers. I. Non‐crystalline copolymers. J. Chem. Technol. Biotechnol. 2:493–500
     [Google Scholar]
  34. Grant DJW, Higuchi T 1990. Solubility Behavior of Organic Compounds New York: Wiley
  35. Hartmann M, Palzer S 2011. Caking of amorphous powders: material aspects, modelling, and application. Powder Technol 206:112–21
     [Google Scholar]
  36. Hiatt A, Ferruzzi MG, Taylor LS, Mauer LJ 2008. Impact of deliquescence on the chemical stability of vitamins B1, B6, and C in powder blends. J. Agric. Food Chem. 56:6471–79
     [Google Scholar]
  37. Hiatt A, Ferruzzi MG, Taylor LS, Mauer LJ 2011. Deliquescence behavior and chemical stability of vitamin C forms (ascorbic acid, sodium ascorbate, and calcium ascorbate) and blends. Int. J. Food Prop. 14:1330–48
     [Google Scholar]
  38. Hiatt A, Taylor LS, Mauer LJ 2010. Influence of simultaneous variations in temperature and relative humidity on chemical stability of two vitamin C forms and implications for shelf life models. J. Agric. Food Chem. 58:3532–40
     [Google Scholar]
  39. Horigane AK, Naito S, Kurimoto M, Irie K, Yamada M et al. 2006. Moisture distribution and diffusion in cooked spaghetti studied by NMR imaging and diffusion model. Cereal Chem 83:235–42
     [Google Scholar]
  40. Int. Union Pure Appl. Chem. (IUPAC). 1997.a Capillary condensation. Compendium of Chemical Terminology AD McNaught, A Wilkinson, M Nic, J Jirat, B Kosata, A Henkins Oxford, UK: Blackwell Sci. Publ, 2nd ed..
     [Google Scholar]
  41. Int. Union Pure Appl. Chem. (IUPAC). 1997.b Compendium of Chemical Terminology Oxford, UK: Blackwell Sci. Publ, 2nd ed..
  42. Johari G, Hallbrucker A, Mayer E 1987. The glass–liquid transition of hyperquenched water. Nature 330:552–53
     [Google Scholar]
  43. Kehlenbeck V, Palzer S 2008. A bouillon and/or seasoning tablet containing cereal, vegetable and/or fruit fibers EP Patent EP1978831A1
    [Google Scholar]
  44. Kelly JT, Wexler AS 2006. Water uptake by aerosol: water activity in supersaturated potassium solutions and deliquescence as a function of temperature. Atmos. Environ. 40:4450–68
     [Google Scholar]
  45. Khankari RK, Grant DJW 1995. Pharmaceutical hydrates. Thermochim. Acta 248:61–79
     [Google Scholar]
  46. Kilburn D, Townrow S, Meunier V, Richardson R, Alam A, Ubbink J 2006. Organization and mobility of water in amorphous and crystalline trehalose. Nat. Mater. 5:632–35
     [Google Scholar]
  47. Kimmich R, Unrath W, Schnur G, Rommel E 1991. NMR measurement of small self-diffusion coefficients in the fringe field of superconducting magnets. J. Magn. Reson. 91:136–40
     [Google Scholar]
  48. Kitamura S, Koda S, Miyamae A, Yasuda T, Morimoto Y 1990. Dehydration effect on the stability of cefixime trihydrate. Int. J. Pharm. 59:217–24
     [Google Scholar]
  49. Kusgens P, Rose M, Senkovska I, Frode H, Henschel A et al. 2009. Characterization of metal-organic frameworks by water adsorption. Microporous Mesoporous Mater 120:325–30
     [Google Scholar]
  50. Kwok K, Mauer LJ, Taylor LS 2010.a Kinetics of moisture-induced hydrolysis in powder blends stored at and below the deliquescence relative humidity: investigation of sucrose-citric acid mixtures. J. Agric. Food Chem. 58:11716–24
     [Google Scholar]
  51. Kwok K, Mauer LJ, Taylor LS 2010.b Phase behavior and moisture sorption of deliquescent powders. Chem. Eng. Sci. 65:5639–50
     [Google Scholar]
  52. Labuza TP 1968. Sorption phenomena in foods. Food Technol 22:15–24
     [Google Scholar]
  53. Labuza TP, Hyman CR 1998. Moisture migration and control in multi-domain foods. Trends Food Sci. Technol. 9:47–55
     [Google Scholar]
  54. Langmuir I 1918. The adsorption of gases on plane surfaces of glass, mica and platinum. J. Am. Chem. Soc. 40:1361–403
     [Google Scholar]
  55. Leiras MC, Iglesias HA 1991. Water vapour sorption isotherms of two cake mixes and their components. Int. J. Food Sci. Technol. 26:91–97
     [Google Scholar]
  56. Lelièvre J 1985. Gelatinization of crosslinked potato starch. Starch 37:267–69
     [Google Scholar]
  57. Lewis GN, Randall M 1961. Thermodynamics New York: McGraw-Hill
  58. Li Y, Han J, Zhang GG, Grant DJ, Suryanarayanan R 2000. In situ dehydration of carbamazepine dihydrate: a novel technique to prepare amorphous anhydrous carbamazepine. Pharm. Dev. Technol. 5:257–66
     [Google Scholar]
  59. Lipasek RA, Li N, Schmidt SJ, Taylor LS, Mauer LJ 2013. Effect of temperature on the deliquescence properties of food ingredients and blends. J. Agric. Food Chem. 61:389241–50
     [Google Scholar]
  60. Listiohadi Y, Hourigan JA, Sleigh RW, Steele RJ 2008. Moisture sorption, compressibility and caking of lactose polymorphs. Int. J. Pharm. 359:123–34
     [Google Scholar]
  61. Marabi A, Mayor B, Raemy A, Bauwens I, Claude J et al. 2007. Solution calorimetry: a novel perspective into the dissolution process of food powders. Food Res. Int. 40:1286–98
     [Google Scholar]
  62. Martin ST 2000. Phase transitions of aqueous atmospheric particles. Chem. Rev. 100:3403–53
     [Google Scholar]
  63. Mauer LJ, Allan M 2015. An overview of water–solid interactions. Manuf. Confect. 95:173–82
     [Google Scholar]
  64. Mauer LJ, Bradley RL Jr. 2017. Moisture and total solids analysis. Food Analysis SS Nielsen 257–86 New York: Springer, 5th ed..
     [Google Scholar]
  65. Mauer LJ, Taylor LS 2010. Water–solids interactions: deliquescence. Annu. Rev. Food Sci. Technol. 1:41–63
     [Google Scholar]
  66. McMillan JS, Los SC 1965. Vitreous ice: irreversible transformations during warm-up. Nature 206:806–7
     [Google Scholar]
  67. Métais A, Mariette F 2003. Determination of water self-diffusion coefficient in complex food products by low field 1H PFG-NMR: comparison between the standard spin-echo sequence and the T1-weighted spin-echo sequence. J. Magn. Reson. 165:265–75
     [Google Scholar]
  68. Ortiz J, Ferruzzi MG, Taylor LS, Mauer LJ 2008. Interaction of environmental moisture with powdered green tea formulations: effect on catechin chemical stability. J. Agric. Food Chem. 56:7586–86
     [Google Scholar]
  69. Ortiz J, Kestur US, Taylor LS, Mauer LJ 2009. Interaction of environmental moisture with powdered green tea formulations: relationship between catechin stability and moisture-induced phase transformations. J. Agric. Food Chem. 57:4691–97
     [Google Scholar]
  70. Pérez S, Baldwin PM, Gallant DJ 2009. Structural features of starch granules I. Starch J BeMiller, R Whistler 149–92 New York: Elsevier, 3rd ed..
     [Google Scholar]
  71. Pérez S, Bertoft E 2010. The molecular structures of starch components and their contribution to the architecture of starch granules: a comprehensive review. Starch 62:389–420
     [Google Scholar]
  72. Raoult FM 1887. Loi générale des tensions de vapeur des dissolvants. Comptes Rendus 104:1430–33
     [Google Scholar]
  73. Reid DS 2007. Water activity: fundamentals and relationships. Water Activity in Foods: Fundamentals and Applications GV Barbosa-Cánovas, AJ Fontana Jr., SJ Schmidt, TP Labuza 15–28 Ames, IA: Blackwell Publ.
     [Google Scholar]
  74. Ritchie GE 2008. Water–solid interactions in pharmaceutical systems. US Pharmacopeia: National Formulary 2 RL Williams, p. 3074 Rockville, MD: US Pharmacopeia
     [Google Scholar]
  75. Roos YH 1995. Phase Transitions in Foods San Diego, CA: Academic
  76. Roos YH, Drusch S 2015. Phase Transitions in Foods San Diego, CA: Academic
  77. Roos YH, Karel M 1991. Plasticizing effect of water on thermal-behavior and crystallization of amorphous food models. J. Food Sci. 56:38–43
     [Google Scholar]
  78. Ross KD 1975. Estimation of water activity in intermediate moisture foods. Food Technol 29:24–34
     [Google Scholar]
  79. Salameh AK, Mauer LJ, Taylor LS 2006. Deliquescence lowering in food ingredient mixtures. J. Food Sci. 71:E10–16
     [Google Scholar]
  80. Salameh AK, Taylor LS 2005. Deliquescence in binary mixtures. Pharm. Res. 22:318–24
     [Google Scholar]
  81. Salameh AK, Taylor LS 2006. Physical stability of crystal hydrates and their anhydrates in the presence of excipients. J. Pharm. Sci. 95:446–61
     [Google Scholar]
  82. Sarangoni P, Aguilera JM, Bourchon P 2007. Changes in particles of coffee powder and extensions to caking. Food Chem 104:122–26
     [Google Scholar]
  83. Scholl SK, Schmidt SJ 2014.a Determining the mechanism and parameters of hydrate formation and loss in glucose. J. Food Sci. 79:E2232–44
     [Google Scholar]
  84. Scholl SK, Schmidt SJ 2014.b Determining the physical stability and water–solid interactions responsible for caking during storage of glucose monohydrate. J. Food Meas. Charact. 8:316–25
     [Google Scholar]
  85. Sedlin DA, Rowlen KL 2000. Adhesion forces measured by atomic force microscopy in humid air. Anal. Chem. 72:2183–89
     [Google Scholar]
  86. Serajuddin ATM 1999. Solid dispersion of poorly water-soluble drugs: early promises, subsequent problems, and recent breakthroughs. J. Pharm. Sci. 88:1058–66
     [Google Scholar]
  87. Shamblin SL, Zografi G 1998. Enthalpy relaxation in binary amorphous mixtures containing sucrose. Pharm. Res. 15:1828–34
     [Google Scholar]
  88. Simha R, Boyer R 1962. On a general relation involving the glass temperature and coefficients of expansion of polymers. J. Chem. Phys. 37:1003–7
     [Google Scholar]
  89. Sing KSW, Everett DH, Haul RAW, Moscou L, Pierotti RA et al. 1985. Reporting physisorption data for gas/solid systems with special reference to the determination of surface area and porosity. Pure Appl. Chem. 57:603–19
     [Google Scholar]
  90. Siniti M, Jabrane S, Létoffé JM 1999. Study of the respective binary phase diagrams of sorbitol with mannitol, maltitol and water. Thermochim. Acta 325:171–80
     [Google Scholar]
  91. Slade L, Levine H 1988. Non-equilibrium behavior of small carbohydrate-water systems. Pure Appl. Chem. 60:1841–64
     [Google Scholar]
  92. Slade L, Levine H, Reid DS 1991. Beyond water activity: recent advances based on an alternative approach to the assessment of food quality and safety. Crit. Rev. Food Sci. Nutr. 30:115–360
     [Google Scholar]
  93. Stoklosa AM, Lipasek RA, Taylor LS, Mauer LJ 2012. Effects of storage conditions, formulation, and particle size on moisture sorption and flowability of powders: a study of deliquescent ingredient blends. Food Res. Int. 49:783–91
     [Google Scholar]
  94. Tang IN, Munkelwitz HR 1993. Composition and temperature dependence of the deliquescence properties of hygroscopic aerosols. Atmos. Environ. 27:467–73
     [Google Scholar]
  95. Tang IN, Munkelwitz HR, Davis JG 1978. Aerosol growth studies—IV. Phase transformation of mixed salt aerosols in a moist atmosphere. J. Aerosol Sci. 9:505–11
     [Google Scholar]
  96. Thiel PA, Madey TE 1987. The interaction of water with solid surfaces: fundamental aspects. Surf. Sci. Rep. 7:211–385
     [Google Scholar]
  97. Thorat A, Marrs K, Ghorab MK, Meunier V, Forny L et al. 2017. Moisture-mediated interactions between amorphous maltodextrins and crystalline fructose. J. Food Sci. 82:1142–56
     [Google Scholar]
  98. Townrow S, Kilburn D, Alam A, Ubbink J 2007. Molecular packaging in amorphous carbohydrate matrixes. J. Phys. Chem. 111:12643–48
     [Google Scholar]
  99. Van Campen L, Amidon GL, Zografi G 1983. Moisture sorption kinetics for water-soluble substances. 1: Theoretical considerations of heat-transport control. J. Pharm. Sci. 72:1381–88
     [Google Scholar]
  100. Vippagunta SR, Brittain HG, Grant DJW 2001. Crystalline solids. Adv. Drug Deliv. Rev. 48:3–26
     [Google Scholar]
  101. Vogt FG, Brum J, Katrincic LM, Flach A, Socha JM et al. 2006. Physical, crystallographic, and spectroscopic characterization of a crystalline pharmaceutical hydrate: understanding the role of water. Cryst. Growth Des. 6:2333–54
     [Google Scholar]
  102. Vyazovkin S, Dranca I 2007. Effect of physical aging on nucleation of amorphous indomethacin. J. Phys. Chem. B 111:7283–87
     [Google Scholar]
  103. Wahl M, Brockel U, Brendel L, Feise HJ, Weigl B, Rock M, Schwedes J 2008. Understanding powder caking: predicting caking strength from individual particle contacts. Powder Technol 188:147–52
     [Google Scholar]
  104. Wegiel LS, Mauer LJ, Edgar KJ, Taylor LS 2013. Crystallization of amorphous solid dispersions of resveratrol during preparation and storage: impact of different polymers. J. Pharm. Sci. 102:171–84
     [Google Scholar]
  105. Yamamoto R, Takahashi T 1952. Hygroscopicity and moisture barriers of medicines. I. Annu. Rep. Shionogi Res. Lab. 1:142–47
     [Google Scholar]
  106. Ymén I 2011. Introduction to the solid state: physical properties and processes. Solid State Characterization of Pharmaceuticals RA Storey, I Ymén 1–34 West Sussex, UK: John Wiley, 1st ed..
     [Google Scholar]
  107. Yoshioka M, Hancock B, Zografi G 1994. Crystallization of indomethacin from the amorphous state below and above its glass transition temperature. J. Pharm. Sci. 83:1700–05
     [Google Scholar]
  108. Zhu HJ, Yuen CM, Grant DJW 1996. Influence of water activity in organic solvent plus water mixtures on the nature of the crystallizing drug phase. 1. Theophylline. Int. J. Pharm. 135:151–60
     [Google Scholar]
  109. Zografi G 1988. States of water associated with solids. Drug Dev. Ind. Pharm. 14:1905–26
     [Google Scholar]
  110. Zografi G, Hancock C 1994. Water–solid interactions in pharmaceutical systems. Proceedings of the 53rd International Congress of Pharmaceutical Sciences DJA Crommelin, KK Midha, T Nagai 405–20 Tokyo: Elsevier
     [Google Scholar]
/content/journals/10.1146/annurev-food-032818-121224
Loading
Optimizing the Quality of Food Powder Products: The Challenges of Moisture-Mediated Phase Transformations
Annual Review of Food Science and Technology 10, 457 (2019); https://doi.org/10.1146/annurev-food-032818-121224
/content/journals/10.1146/annurev-food-032818-121224
/content/journals/10.1146/annurev-food-032818-121224
Loading

Data & Media loading...

  • Article Type: Review Article

Most Cited Most Cited RSS feed

This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error