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Transport of nitrogen gas in glassy maltodextrins

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Title: Transport of nitrogen gas in glassy maltodextrins
Authors: Falco, Giovanni M.1,2 gian.falco@hotmail.com, Poortinga, Albert T.1, Oversteegen, S. Martinus1
Source: Journal of Membrane Science. Feb2013, Vol. 428, p480-488. 9p.
Subjects: Metallic glasses, Dextrins, Nitrogen, Molecular weights, Gases, Microencapsulation, Amorphous substances, Carbohydrates
Abstract: Abstract: Glassy maltodextrins are amorphous carbohydrates characterized by very high barrier properties for low molecular weight gases. Although they are commonly used for the encapsulation of active ingredients in food and pharmaceutics, the microscopic description of the processes which limit the diffusion of molecules inside the polymeric glassy matrix is still not fully understood. In this paper, we study sorption and diffusion of nitrogen molecules in glassy maltodextrins at negligible water content. The solution–diffusion model for the transport of small molecules is combined with recent positron annihilation lifetime spectroscopy data on the microscopic structure of the matrices. We find that both sorption and diffusion are strongly suppressed by the reduced size of the hole volumes and by the enhanced rigidity of the glassy carbohydrates matrices. Values of the diffusion coefficient of nitrogen gas in glassy maltodextrin calculated using the transition state theory were found to correspond well with experimentally obtained values. Also, our calculations can explain the recently observed remarkably high stability of pressurized nitrogen encapsulated in maltodextrin. [Copyright &y& Elsevier]
Copyright of Journal of Membrane Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 85020566
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  Data: Transport of nitrogen gas in glassy maltodextrins
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  Data: <searchLink fieldCode="AR" term="%22Falco%2C+Giovanni+M%2E%22">Falco, Giovanni M.</searchLink><relatesTo>1,2</relatesTo><i> gian.falco@hotmail.com</i><br /><searchLink fieldCode="AR" term="%22Poortinga%2C+Albert+T%2E%22">Poortinga, Albert T.</searchLink><relatesTo>1</relatesTo><br /><searchLink fieldCode="AR" term="%22Oversteegen%2C+S%2E+Martinus%22">Oversteegen, S. Martinus</searchLink><relatesTo>1</relatesTo>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Membrane+Science%22">Journal of Membrane Science</searchLink>. Feb2013, Vol. 428, p480-488. 9p.
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  Data: <searchLink fieldCode="DE" term="%22Metallic+glasses%22">Metallic glasses</searchLink><br /><searchLink fieldCode="DE" term="%22Dextrins%22">Dextrins</searchLink><br /><searchLink fieldCode="DE" term="%22Nitrogen%22">Nitrogen</searchLink><br /><searchLink fieldCode="DE" term="%22Molecular+weights%22">Molecular weights</searchLink><br /><searchLink fieldCode="DE" term="%22Gases%22">Gases</searchLink><br /><searchLink fieldCode="DE" term="%22Microencapsulation%22">Microencapsulation</searchLink><br /><searchLink fieldCode="DE" term="%22Amorphous+substances%22">Amorphous substances</searchLink><br /><searchLink fieldCode="DE" term="%22Carbohydrates%22">Carbohydrates</searchLink>
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  Data: Abstract: Glassy maltodextrins are amorphous carbohydrates characterized by very high barrier properties for low molecular weight gases. Although they are commonly used for the encapsulation of active ingredients in food and pharmaceutics, the microscopic description of the processes which limit the diffusion of molecules inside the polymeric glassy matrix is still not fully understood. In this paper, we study sorption and diffusion of nitrogen molecules in glassy maltodextrins at negligible water content. The solution–diffusion model for the transport of small molecules is combined with recent positron annihilation lifetime spectroscopy data on the microscopic structure of the matrices. We find that both sorption and diffusion are strongly suppressed by the reduced size of the hole volumes and by the enhanced rigidity of the glassy carbohydrates matrices. Values of the diffusion coefficient of nitrogen gas in glassy maltodextrin calculated using the transition state theory were found to correspond well with experimentally obtained values. Also, our calculations can explain the recently observed remarkably high stability of pressurized nitrogen encapsulated in maltodextrin. [Copyright &y& Elsevier]
– Name: AbstractSuppliedCopyright
  Label:
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  Data: <i>Copyright of Journal of Membrane Science is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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        Value: 10.1016/j.memsci.2012.10.057
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      – Code: eng
        Text: English
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        PageCount: 9
        StartPage: 480
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      – SubjectFull: Metallic glasses
        Type: general
      – SubjectFull: Dextrins
        Type: general
      – SubjectFull: Nitrogen
        Type: general
      – SubjectFull: Molecular weights
        Type: general
      – SubjectFull: Gases
        Type: general
      – SubjectFull: Microencapsulation
        Type: general
      – SubjectFull: Amorphous substances
        Type: general
      – SubjectFull: Carbohydrates
        Type: general
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      – TitleFull: Transport of nitrogen gas in glassy maltodextrins
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            NameFull: Falco, Giovanni M.
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            NameFull: Poortinga, Albert T.
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            NameFull: Oversteegen, S. Martinus
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              M: 02
              Text: Feb2013
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              Y: 2013
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              Value: 428
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