Impact of Polymer Physicochemical Features on the Amorphization and Crystallization of Citric Acid in Solid Dispersions.

ABSTRACT: The amorphization and crystallization of citric acid in the presence of a variety of polymers were investigated. Polymers were chosen for their different physicochemical features, including hygroscopicity, glass transition temperature (T_g), and functional groups capable of forming intermolecular non-covalent interactions with citric acid. Citric acid solutions with varying amounts of pectin (PEC), guar gum (GG), κ-carrageenan (KG), gelatin (GEL), (hydroxypropyl)methylcellulose (HPMC), and carboxymethylcellulose sodium (CMC-Na) were lyophilized. Dispersions were stored for up to 6 months in controlled temperature and relative humidity environments and periodically monitored using powder X-ray diffraction, differential scanning calorimetry, and Fourier transform infrared spectrosc

SUBMITTER: Arioglu-Tuncil S 

PROVIDER: S-EPMC11820854 | biostudies-literature | 2025 Jan

REPOSITORIES: biostudies-literature