Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Porous calcium carbonate as a carrier material to increase the dissolution rate of poorly soluble flavouring compounds
RISE - Research Institutes of Sweden, Bioscience and Materials, Chemistry, Materials and Surfaces.
RISE - Research Institutes of Sweden, Bioscience and Materials, Process och Pharmaceuticals Development.
Omya International AG, Switzerland ; Aalto University, Finland.
Omya International AG, Switzerland.
Show others and affiliations
2017 (English)In: Food & Function, ISSN 2042-6496, E-ISSN 2042-650X, Vol. 8, no 4, 1627-1640 p.Article in journal (Refereed) Published
Abstract [en]

Two different food grade functionalised porous calcium carbonates (FCC), with different pore size and pore size distributions, were characterised and used as carrier materials to increase the dissolution rate of poorly soluble flavouring compounds in aqueous solution. The loading level was varied between 1.3% by weight (wt%) and 35 wt%, where the upper limit of 35 wt% was the total maximum loading capacity of flavouring compound in FCC based on the fraction of the total weight of FCC plus flavouring compound. Flavouring compounds (l-carvone, vanillin, and curcumin) were selected based on their difference in hydrophilicity and capacity to crystallise. Release kinetic studies revealed that all flavouring compounds showed an accelerated release when loaded in FCC compared to dissolution of the flavouring compound itself in aqueous medium. The amorphous state and/or surface enlargement of the flavouring compound inside or on FCC explains the faster release. The flavouring compounds capable of crystallising (vanillin and curcumin) were almost exclusively amorphous within the porous FCC material as determined by X-ray powder diffraction one week after loading and after storing the loaded FCC material for up to 9 months at room temperature. A small amount of crystalline vanillin and curcumin was detected in the FCC material with large pores and high flavouring compound loading (≥30 wt%). Additionally, two different loading strategies were evaluated, loading by dissolving the flavouring compound in acetone or loading by a hot melt method. Porosimetry data showed that the melt method was more efficient in filling the smallest pores (<100 nm). The main factor influencing the release rate appears to be the amorphous state of the flavouring compound and the increase in exposed surface area. The confinement in small pores prevents crystallisation of the flavouring compounds during storage, providing a stable amorphous form retaining high release rate also after storage.

Place, publisher, year, edition, pages
2017. Vol. 8, no 4, 1627-1640 p.
Keyword [en]
Acetone, Calcium, Calcium carbonate, Digital storage, Dissolution, Food storage, Pore size, Solutions, X ray powder diffraction, Carrier material, Compound loadings, Different pore sizes, Dissolution rates, Exposed surfaces, Maximum loading, Porous calcium carbonates, Release kinetics, Loading, flavoring agent, chemistry, crystallization, kinetics, porosity, solubility, X ray diffraction, Flavoring Agents, X-Ray Diffraction
National Category
Natural Sciences
Identifiers
URN: urn:nbn:se:ri:diva-30987DOI: 10.1039/c6fo01579dScopus ID: 2-s2.0-85018795620OAI: oai:DiVA.org:ri-30987DiVA: diva2:1138026
Available from: 2017-09-04 Created: 2017-09-04 Last updated: 2017-09-05Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full textScopus
By organisation
Chemistry, Materials and SurfacesProcess och Pharmaceuticals Development
In the same journal
Food & Function
Natural Sciences

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
v. 2.27.0