Stability and plasticizing and crystallization effects of vitamins in amorphous sugar systems

Increased molecular mobility and structural changes resulting from water plasticization of glassy solids may lead to loss of the entrapped compounds from encapsulant systems. In the present study, the stability of water-soluble vitamins, vitamin B(1) (vB(1), thiamin hydrochloride) and vitamin C (vC, ascorbic acid), in freeze-dried lactose and trehalose at various water activities was studied. Water sorption of lactose-vB(1), lactose-vC, trehalose-vB(1), and trehalose-vC systems was determined gravimetrically. Glass transition and crystallization of anhydrous and plasticized sugar-vitamin systems were determined using thermal analysis. Critical water activity was calculated using water sorption and glass transition data. The retention of the vitamins was measured spectrophotometrically. The results showed that the amorphous structure protected the entrapped vitamins at low a(w). Crystallization of lactose accelerated vitamin degradation, whereas trehalose retained much higher amounts of the vitamins. Glass transition and critical water activity of solids and crystallization of component sugars should be considered in the stabilization of sensitive components.