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Particle technology applied to a lactose/NaCMC blend: Production and characterization of a novel and stable spray-dried ingredient
Lactose is a simple sugar found in milk and is widely used as an ingredient in food, nutraceutical and pharmaceutical industries. Manufacturers prefer to use it in its spray-dried form because it is technologically better than raw material, but it is physically unstable to environmental exposition....
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| Published in: | Powder technology 2018-04, Vol.329, p.304-312 |
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| Main Authors: | , , , , , , , |
| Format: | Article |
| Language: | English |
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| cited_by | cdi_FETCH-LOGICAL-c371t-7940db4ee9b972bac4a6b556d4415862e2600d2606ee9e18d1ddae6e3d19bf763 |
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| cites | cdi_FETCH-LOGICAL-c371t-7940db4ee9b972bac4a6b556d4415862e2600d2606ee9e18d1ddae6e3d19bf763 |
| container_end_page | 312 |
| container_issue | |
| container_start_page | 304 |
| container_title | Powder technology |
| container_volume | 329 |
| creator | Sansone, Francesca Esposito, Tiziana Mencherini, Teresa Lauro, Maria Rosaria Del Gaudio, Pasquale Picerno, Patrizia Pepe, Giacomo Aquino, Rita Patrizia |
| description | Lactose is a simple sugar found in milk and is widely used as an ingredient in food, nutraceutical and pharmaceutical industries. Manufacturers prefer to use it in its spray-dried form because it is technologically better than raw material, but it is physically unstable to environmental exposition. This work focuses on the development of a new spray-dried ingredient in the amorphous state using a mix of lactose and sodium carboxymethyl cellulose in different weight ratios that have a higher stability than Spray Dried Lactose. The particles' amorphous state was evaluated via thermal analysis (DSC) and microscopy studies (SEM), and the effect of amorphisation on the particle size, morphology and solubility were studied. The flowability of the spray-dried powders was determined via density measurements and expressed as the compressibility index and Hausner ratio. The innovative ingredient, which was based on a 1:1 NaCMC:lactose blend ratio, was produced with a high process yield (82.2%); the powder resulted in a shapeless microparticulate form with a good flow character, which is also able to control the water uptake during the storage period. The low values of moisture content ( |
| doi_str_mv | 10.1016/j.powtec.2018.01.043 |
| format | article |
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[Display omitted]
•Lactose in its spray-dried form is physically unstable to environmental exposition.•Spray-dried lactose could be stabilised with sodium carboxymethyl cellulose.•The 1:1 blend ratio was processed by spray drying to produce a high process yield.•The powder resulted in amorphous microparticulates with a good flow character.•The solid state was maintained under harsh storage conditions, ensuring stability over time.</description><identifier>ISSN: 0032-5910</identifier><identifier>EISSN: 1873-328X</identifier><identifier>DOI: 10.1016/j.powtec.2018.01.043</identifier><language>eng</language><publisher>Lausanne: Elsevier B.V</publisher><subject>Carboxymethyl cellulose ; Carboxymethylcellulose ; Cellulose ; Compressibility ; Flow properties ; Food industry ; Hygroscopicity ; Lactose ; Microscopy ; Moisture content ; Morphology ; Powder ; Shelf life ; Sodium ; Sodium carboxymethyl cellulose ; Spray drying ; Spray forming ; Stability analysis ; Storage ; Storage conditions ; Storage stability ; Sugar ; Thermal analysis ; Water content ; Water uptake</subject><ispartof>Powder technology, 2018-04, Vol.329, p.304-312</ispartof><rights>2017 Elsevier B.V.</rights><rights>Copyright Elsevier BV Apr 15, 2018</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c371t-7940db4ee9b972bac4a6b556d4415862e2600d2606ee9e18d1ddae6e3d19bf763</citedby><cites>FETCH-LOGICAL-c371t-7940db4ee9b972bac4a6b556d4415862e2600d2606ee9e18d1ddae6e3d19bf763</cites><orcidid>0000-0001-7362-826X ; 0000-0002-3589-5196</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,27924,27925</link.rule.ids></links><search><creatorcontrib>Sansone, Francesca</creatorcontrib><creatorcontrib>Esposito, Tiziana</creatorcontrib><creatorcontrib>Mencherini, Teresa</creatorcontrib><creatorcontrib>Lauro, Maria Rosaria</creatorcontrib><creatorcontrib>Del Gaudio, Pasquale</creatorcontrib><creatorcontrib>Picerno, Patrizia</creatorcontrib><creatorcontrib>Pepe, Giacomo</creatorcontrib><creatorcontrib>Aquino, Rita Patrizia</creatorcontrib><title>Particle technology applied to a lactose/NaCMC blend: Production and characterization of a novel and stable spray-dried ingredient</title><title>Powder technology</title><description>Lactose is a simple sugar found in milk and is widely used as an ingredient in food, nutraceutical and pharmaceutical industries. Manufacturers prefer to use it in its spray-dried form because it is technologically better than raw material, but it is physically unstable to environmental exposition. This work focuses on the development of a new spray-dried ingredient in the amorphous state using a mix of lactose and sodium carboxymethyl cellulose in different weight ratios that have a higher stability than Spray Dried Lactose. The particles' amorphous state was evaluated via thermal analysis (DSC) and microscopy studies (SEM), and the effect of amorphisation on the particle size, morphology and solubility were studied. The flowability of the spray-dried powders was determined via density measurements and expressed as the compressibility index and Hausner ratio. The innovative ingredient, which was based on a 1:1 NaCMC:lactose blend ratio, was produced with a high process yield (82.2%); the powder resulted in a shapeless microparticulate form with a good flow character, which is also able to control the water uptake during the storage period. The low values of moisture content (<2%) and hygroscopicity (12.9 g/100 g after three months storage) do not affect the powder in the solid state, avoiding plasticization and glassy-rubbery state transition and ensuring long-lasting stability under harsh storage conditions.
[Display omitted]
•Lactose in its spray-dried form is physically unstable to environmental exposition.•Spray-dried lactose could be stabilised with sodium carboxymethyl cellulose.•The 1:1 blend ratio was processed by spray drying to produce a high process yield.•The powder resulted in amorphous microparticulates with a good flow character.•The solid state was maintained under harsh storage conditions, ensuring stability over time.</description><subject>Carboxymethyl cellulose</subject><subject>Carboxymethylcellulose</subject><subject>Cellulose</subject><subject>Compressibility</subject><subject>Flow properties</subject><subject>Food industry</subject><subject>Hygroscopicity</subject><subject>Lactose</subject><subject>Microscopy</subject><subject>Moisture content</subject><subject>Morphology</subject><subject>Powder</subject><subject>Shelf life</subject><subject>Sodium</subject><subject>Sodium carboxymethyl cellulose</subject><subject>Spray drying</subject><subject>Spray forming</subject><subject>Stability analysis</subject><subject>Storage</subject><subject>Storage conditions</subject><subject>Storage stability</subject><subject>Sugar</subject><subject>Thermal analysis</subject><subject>Water content</subject><subject>Water uptake</subject><issn>0032-5910</issn><issn>1873-328X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp9kEtLxDAUhYMoOI7-AxcB1603faStC0EGXzA-FgruQprcaoba1CQzMi795WYc125u4OZ853IOIccMUgaMny7S0X4GVGkGrE6BpVDkO2TC6ipP8qx-2SUTgDxLyobBPjnwfgEAPGcwId-P0gWjeqSRfxtsb1_XVI5jb1DTYKmkvVTBejy9l7O7GW17HPQZfXRWL1UwdqBy0FS9SRdl6MyX_F3aLpKDXWH_---DjCD1o5PrRLuNtxleHWqDQzgke53sPR79vVPyfHX5NLtJ5g_Xt7OLeaLyioWkagrQbYHYtE2VtVIVkrdlyXVRsLLmGWYcQMfBowRZrZnWEjnmmjVtV_F8Sk62vqOzH0v0QSzs0g3xpMhiG1VR1lkZVcVWpZz13mEnRmfepVsLBmLTtliIbdti07YAJmLbETvfYhgTrAw64VUMp2JEhyoIbc3_Bj96WIxm</recordid><startdate>20180415</startdate><enddate>20180415</enddate><creator>Sansone, Francesca</creator><creator>Esposito, Tiziana</creator><creator>Mencherini, Teresa</creator><creator>Lauro, Maria Rosaria</creator><creator>Del Gaudio, Pasquale</creator><creator>Picerno, Patrizia</creator><creator>Pepe, Giacomo</creator><creator>Aquino, Rita Patrizia</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7SR</scope><scope>7ST</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>JG9</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0001-7362-826X</orcidid><orcidid>https://orcid.org/0000-0002-3589-5196</orcidid></search><sort><creationdate>20180415</creationdate><title>Particle technology applied to a lactose/NaCMC blend: Production and characterization of a novel and stable spray-dried ingredient</title><author>Sansone, Francesca ; Esposito, Tiziana ; Mencherini, Teresa ; Lauro, Maria Rosaria ; Del Gaudio, Pasquale ; Picerno, Patrizia ; Pepe, Giacomo ; Aquino, Rita Patrizia</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c371t-7940db4ee9b972bac4a6b556d4415862e2600d2606ee9e18d1ddae6e3d19bf763</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Carboxymethyl cellulose</topic><topic>Carboxymethylcellulose</topic><topic>Cellulose</topic><topic>Compressibility</topic><topic>Flow properties</topic><topic>Food industry</topic><topic>Hygroscopicity</topic><topic>Lactose</topic><topic>Microscopy</topic><topic>Moisture content</topic><topic>Morphology</topic><topic>Powder</topic><topic>Shelf life</topic><topic>Sodium</topic><topic>Sodium carboxymethyl cellulose</topic><topic>Spray drying</topic><topic>Spray forming</topic><topic>Stability analysis</topic><topic>Storage</topic><topic>Storage conditions</topic><topic>Storage stability</topic><topic>Sugar</topic><topic>Thermal analysis</topic><topic>Water content</topic><topic>Water uptake</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sansone, Francesca</creatorcontrib><creatorcontrib>Esposito, Tiziana</creatorcontrib><creatorcontrib>Mencherini, Teresa</creatorcontrib><creatorcontrib>Lauro, Maria Rosaria</creatorcontrib><creatorcontrib>Del Gaudio, Pasquale</creatorcontrib><creatorcontrib>Picerno, Patrizia</creatorcontrib><creatorcontrib>Pepe, Giacomo</creatorcontrib><creatorcontrib>Aquino, Rita Patrizia</creatorcontrib><collection>CrossRef</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Materials Research Database</collection><collection>Environment Abstracts</collection><jtitle>Powder technology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sansone, Francesca</au><au>Esposito, Tiziana</au><au>Mencherini, Teresa</au><au>Lauro, Maria Rosaria</au><au>Del Gaudio, Pasquale</au><au>Picerno, Patrizia</au><au>Pepe, Giacomo</au><au>Aquino, Rita Patrizia</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Particle technology applied to a lactose/NaCMC blend: Production and characterization of a novel and stable spray-dried ingredient</atitle><jtitle>Powder technology</jtitle><date>2018-04-15</date><risdate>2018</risdate><volume>329</volume><spage>304</spage><epage>312</epage><pages>304-312</pages><issn>0032-5910</issn><eissn>1873-328X</eissn><abstract>Lactose is a simple sugar found in milk and is widely used as an ingredient in food, nutraceutical and pharmaceutical industries. Manufacturers prefer to use it in its spray-dried form because it is technologically better than raw material, but it is physically unstable to environmental exposition. This work focuses on the development of a new spray-dried ingredient in the amorphous state using a mix of lactose and sodium carboxymethyl cellulose in different weight ratios that have a higher stability than Spray Dried Lactose. The particles' amorphous state was evaluated via thermal analysis (DSC) and microscopy studies (SEM), and the effect of amorphisation on the particle size, morphology and solubility were studied. The flowability of the spray-dried powders was determined via density measurements and expressed as the compressibility index and Hausner ratio. The innovative ingredient, which was based on a 1:1 NaCMC:lactose blend ratio, was produced with a high process yield (82.2%); the powder resulted in a shapeless microparticulate form with a good flow character, which is also able to control the water uptake during the storage period. The low values of moisture content (<2%) and hygroscopicity (12.9 g/100 g after three months storage) do not affect the powder in the solid state, avoiding plasticization and glassy-rubbery state transition and ensuring long-lasting stability under harsh storage conditions.
[Display omitted]
•Lactose in its spray-dried form is physically unstable to environmental exposition.•Spray-dried lactose could be stabilised with sodium carboxymethyl cellulose.•The 1:1 blend ratio was processed by spray drying to produce a high process yield.•The powder resulted in amorphous microparticulates with a good flow character.•The solid state was maintained under harsh storage conditions, ensuring stability over time.</abstract><cop>Lausanne</cop><pub>Elsevier B.V</pub><doi>10.1016/j.powtec.2018.01.043</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0001-7362-826X</orcidid><orcidid>https://orcid.org/0000-0002-3589-5196</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0032-5910 |
| ispartof | Powder technology, 2018-04, Vol.329, p.304-312 |
| issn | 0032-5910 1873-328X |
| language | eng |
| recordid | cdi_proquest_journals_2063745825 |
| source | ScienceDirect Freedom Collection 2022-2024 |
| subjects | Carboxymethyl cellulose Carboxymethylcellulose Cellulose Compressibility Flow properties Food industry Hygroscopicity Lactose Microscopy Moisture content Morphology Powder Shelf life Sodium Sodium carboxymethyl cellulose Spray drying Spray forming Stability analysis Storage Storage conditions Storage stability Sugar Thermal analysis Water content Water uptake |
| title | Particle technology applied to a lactose/NaCMC blend: Production and characterization of a novel and stable spray-dried ingredient |
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