Thermoanalytical study of sweetener myo- inositol: alpha and beta polymorphs

Autor(es)

Alarcon, Rafael Turra ; Gaglieri, Caroline ; Caires, Flavio Junior ; Magdalena, Aroldo Geraldo ; Esteves de Castro, Ricardo Antonio ; Bannach, Gilbert

• Tipo de documento: Artigo Científico
• Fonte: Food Chemistry; v. 237, p. 1149-1154, DEC 15 2017.
• Citações Web of Science: 3

Resumo

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)

• Processo FAPESP: 12/21450-1 - Estudos termoanalíticos, síntese e caracterização dos co-cristais sólidos de cetoprofeno com alguns co-formadores
• Beneficiário: Gilbert Bannach
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 13/09022-7 - Estudos termoanalíticos, síntese e caracterização dos co-cristais sólidos de alguns antibióticos (fluoroquinolonas) com alguns co-formadores
• Beneficiário: Massao Ionashiro
• Modalidade de apoio: Auxílio à Pesquisa - Regular