ArticleFrontiers in chemistry2019
Molecular Basis of Water Activity in Glycerol-Water Mixtures.
Article in Frontiers in chemistry, 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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20 citing papers in PubMed.
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- Formulation of Sustainable Materials from Agar/Glycerol/Water Gels: An Alternative to Polyurethane Foams in Single-Use Applications.Gels (Basel, Switzerland) · 2025Article
- Oral Biofilm Composition, Dissemination to Keratinocytes, and Inflammatory Attenuation Depend on Probiotic and Synbiotic Strain Specificity.Probiotics and antimicrobial proteins · 2025Article
- Thermodynamic Water Activity Explains the Unusual Electrochemical Stability of Aqueous Deep Eutectic Solvents.Chemistry (Weinheim an der Bergstrasse, Germany) · 2025Article
- Spontaneous nanosized liposome formation from crude dried lecithin upon addition of glycerol.Scientific reports · 2024Article
- Development of Novel Honey- and Oat-Based Cocoa Beverages-A Comprehensive Analysis of the Impact of Drying Temperature and Mixture Composition on Physical, Chemical and Sensory Properties.Molecules (Basel, Switzerland) · 2024Article
- Self-Assembling Anti-Freezing Lamellar Nanostructures in Subzero Temperatures.Advanced science (Weinheim, Baden-Wurttemberg, Germany) · 2024Article
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- Oil-Based Sanitization in Low-Moisture Environments: Delivery of Acetic Acid with Water-in-Oil Emulsions.Microbiology spectrum · 2023Article
- On the bioprotective effects of 3-hydroxybutyrate: Thermodynamic study of binary 3HB-water systems.Biophysical journal · 2023Article
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- Efficacy of acidified water-in-oil emulsions against desiccatedFrontiers in microbiology · 2023Article
- Isolation and characterization of a salt-tolerant γ-glutamyl transpeptidase from xerophilic3 Biotech · 2022Article
- Assessment of the Influence of the Selected Range of Visible Light Radiation on the Durability of the Gel with Ascorbic Acid and Its Derivative.International journal of molecular sciences · 2022Article
- Interplay of vitrification and ice formation in a cryoprotectant aqueous solution at low temperature.Proceedings of the National Academy of Sciences of the United States of America · 2022Article
- Electrosprayed Ethyl Cellulose Core-Shell Microcapsules for the Encapsulation of Probiotics.Pharmaceutics · 2021Article
- Protein hydration and its freezing phenomena: Toward the application for cell freezing and frozen food storage.Biophysics and physicobiology · 2021Article
- Ab Initio Molecular Dynamics Simulations of the Interaction between Organic Phosphates and Goethite.Molecules (Basel, Switzerland) · 2020Article
- Electrohydrodynamic Processing of Potato Protein into Particles and Fibers.Molecules (Basel, Switzerland) · 2020Article
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Abstract
Water activity (Aw) is a reliable indication of the microbial growth, enzymatic activity, preservation, and quality of foods. However, a molecular basis of Aw is still under debate in multiple related disciplines. Glycerol-water mixtures can provide a variation of Aws by controlling the ratio of glycerol and water. In this study, the molecular basis of Aw was examined by using differential scanning calorimetry (DSC), attenuated total reflection Fourier-transform infrared spectroscopy (ATR-IR), and incoherent quasi-elastic neutron scattering (IQENS) based on moisture sorption isotherms of glycerol-water mixtures. Three regions were identified and classified based on DSC results. DSC showed that bulk-like water existed at Aw > ≈ 0.7 at 27°C. Hydrogen bonding related molecular vibrations were analyzed by ATR-IR, which indicated that the OH stretching in water molecules is significantly different for Aw > ≈ 0.7. Translational diffusive and/or rotational motions in time and space analyzed by IQENS appeared when Aw > ≈ 0.7, and are correlated with hydrogen bonding related local vibrational dynamics in the glycerol-water mixtures. More importantly, Aw values of glycerol-water mixtures can be explained by the hydrogen bonding network and molecular dynamics of water in the solution. We discuss the implications of Aw in the preservation of food at the molecular level.
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