| Full text | |
| Author(s): |
Alarcon, Rafael Turra
;
Gaglieri, Caroline
;
Caires, Flavio Junior
;
Magdalena, Aroldo Geraldo
;
Esteves de Castro, Ricardo Antonio
;
Bannach, Gilbert
Total Authors: 6
|
| Document type: | Journal article |
| Source: | Food Chemistry; v. 237, p. 1149-1154, DEC 15 2017. |
| Web of Science Citations: | 3 |
| Abstract | |
This work investigates the thermal behavior of alpha and beta myo-inositol polymorphs. The inositol is a natural compound widely used in the food industry due to its presence in carbohydrate metabolism and its sweet taste. The occurrence of polymorphism could change some physico-chemical properties, such as melting and sublimation temperatures, and solubility. Therefore, the thermal study of polymorphism is important to ensure better conditions for synthesis, storage, and transportation of food that contains the myo-inositol. Simultaneous Termogravimetry-Differential Thermal Analysis, Photovisual Differential Scanning Calorimetry, Polarized Light Thermomicroscopy, and Powder X-ray Diffraction were used in investigation. The data show a new thermal event associated to beta myo-inositol melting at 221.43 degrees C, suggesting that the solid-solid transition at 185.68 degrees C was incomplete. The kinetics data made it possible to determine the transition lifetime of myo-inositol to occur 5% of solid-solid transition at 20 degrees C and 37 degrees C: 126 and 8 years, respectively. (C) 2017 Elsevier Ltd. All rights reserved. (AU) | |
| FAPESP's process: | 12/21450-1 - Thermoanalytical studies, synthesis and characterization of the solid co-crystals of ketoprofen with some co-formers |
| Grantee: | Gilbert Bannach |
| Support Opportunities: | Regular Research Grants |
| FAPESP's process: | 13/09022-7 - Thermoanalytical studies, synthesis and characterization of the solid co-crystals of antibiotics (fluoroquinolones) with some co-formers |
| Grantee: | Massao Ionashiro |
| Support Opportunities: | Regular Research Grants |