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    Improving Stability of Effervescent Products by Co-Crystal Formation: A Novel Application of Crystal Engineered Citric Acid

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    Publication date
    2020-07-01
    Author
    Pagire, Sudhir K.
    Seaton, Colin C.
    Paradkar, Anant R.
    Keyword
    Co-crystals
    Effervescent products
    Stabilisation
    Moisture
    Dynamic vapour sorption
    Rights
    (c) 2020 American Chemical Society. This document is the Accepted Manuscript version of a Published Work that appeared in final form in Crystal Growth and Design, copyright © American Chemical Society after peer-review and technical editing by the publisher. To access the final edited and published work see https://doi.org/10.1021/acs.cgd.0c00616.
    Peer-Reviewed
    Yes
    
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    Abstract
    The major concern of the physical and chemical instability of effervescent products during manufacturing and storage is addressed through a co-crystallization strategy. Citric acid (CA) and sodium bicarbonate (SBC) are the essential components of effervescent products. CA is hygroscopic and led to an uncontrollable autocatalytic chain reaction with SBC in the presence of a small amount of moisture, causing product instability. The acid···amide dimer bond and layered structure of the citric acid-nicotinamide co-crystal restricts interaction of moisture with CA, making it nonhygroscopic, and improves the stability of effervescent products. The comparative study of effervescent products containing CA in its free form and as a co-crystal suggests a significant advantage of the use of co-crystal in effervescent products. This finding is supported by the mechanistic understanding developed through GAB and Y&N models obtained from moisture sorption data along with the computational investigations into moisture interactions with different crystal surfaces.
    URI
    http://hdl.handle.net/10454/17936
    Version
    Accepted manuscript
    Citation
    Pagire SK, Seaton CC and Paradkar AR (2020) Improving Stability of Effervescent Products by Co-Crystal Formation: A Novel Application of Crystal Engineered Citric Acid. Crystal Growth and Design. 20(7): 4839-4844.
    Link to publisher’s version
    https://doi.org/10.1021/acs.cgd.0c00616
    Type
    Article
    Collections
    Engineering and Informatics Publications

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