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dc.contributor.authorPagire, Sudhir K.
dc.contributor.authorSeaton, Colin C.
dc.contributor.authorParadkar, Anant R.
dc.date.accessioned2020-07-01T11:45:23Z
dc.date.accessioned2020-08-06T13:53:30Z
dc.date.available2020-07-01T11:45:23Z
dc.date.available2020-08-06T13:53:30Z
dc.date.issued2020-07-01
dc.identifier.citationPagire 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.en_US
dc.identifier.urihttp://hdl.handle.net/10454/17936
dc.descriptionYesen_US
dc.description.abstractThe 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.en_US
dc.language.isoenen_US
dc.publisherACS
dc.relation.isreferencedbyhttps://doi.org/10.1021/acs.cgd.0c00616en_US
dc.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.
dc.subjectCo-crystalsen_US
dc.subjectEffervescent productsen_US
dc.subjectStabilisationen_US
dc.subjectMoistureen_US
dc.subjectDynamic vapour sorptionen_US
dc.titleImproving Stability of Effervescent Products by Co-Crystal Formation: A Novel Application of Crystal Engineered Citric Aciden_US
dc.status.refereedYesen_US
dc.date.Accepted2020-06-09
dc.typeArticleen_US
dc.date.EndofEmbargo2021-06-10
dc.type.versionAccepted manuscripten_US
dc.description.publicnotesThe full-text of this article will be released for public view at the end of the publisher embargo on 10 Jun 2021.
dc.date.updated2020-07-01T10:45:24Z
refterms.dateFOA2020-08-13T14:03:57Z


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