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Degradation of L-Ascorbic Acid in the Amorphous Solid State.

Juan O Sanchez1, Yahya Ismail1, Belinda Christina1

  • 1Dept. of Food Science, Purdue Univ., 745 Agriculture Mall Drive, West Lafayette, IN 47907, U.S.A.

Journal of Food Science
|February 7, 2018
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Summary
This summary is machine-generated.

Amorphous vitamin C (ascorbic acid) degrades faster than crystalline vitamin C, especially at higher temperatures and low concentrations. This impacts vitamin stability in food products.

Keywords:
amorphouscrystallineglass transitionlyophilizationmoisture sorptionvitamin degradation

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Area of Science:

  • Material Science
  • Food Chemistry
  • Pharmaceutical Science

Background:

  • Ascorbic acid (vitamin C) is highly unstable in food matrices.
  • Understanding factors influencing vitamin C stability is crucial for product development.
  • Amorphous solid dispersions are used to improve drug solubility and stability.

Purpose of the Study:

  • To compare the degradation of ascorbic acid in amorphous versus crystalline states.
  • To investigate the influence of polymer type and ratio on ascorbic acid stability.
  • To evaluate the impact of storage conditions on ascorbic acid degradation in solid dispersions.

Main Methods:

  • Preparation of physical blends and lyophilized solid dispersions of ascorbic acid with pectin and polyvinylpyrrolidone (PVP).
  • Storage of samples under controlled temperature and humidity (25–60 °C, 0–23% RH) for 1 month.
  • Analysis of physical appearance, moisture content, physical state (XRD, PLM), and vitamin loss (HPLC).

Main Results:

  • Amorphous ascorbic acid was more labile than crystalline ascorbic acid at high temperatures (60 °C) in certain formulations.
  • Lyophiles with high ascorbic acid content (≥70% ascorbic acid:PVP) showed no significant difference in vitamin loss compared to controls.
  • Amorphous ascorbic acid lyophiles (≤60% ascorbic acid:PVP) exhibited significantly higher vitamin loss at 60 °C, increasing over time and at lower vitamin concentrations.

Conclusions:

  • Amorphous ascorbic acid is less stable than crystalline ascorbic acid under specific environmental conditions, particularly elevated temperatures and short storage durations.
  • Vitamin C degradation is exacerbated at lower concentrations in amorphous forms, mimicking conditions in many food products.
  • Material science properties, such as the amorphous state, significantly influence vitamin C stability, impacting its practical application in foods.