A green and efficient remedial strategy to solve infrared spectrum fluctuation of solid-state food additives

Abstract

Solid food additives often encounter infrared fluctuations during the industrial processes of manufacturing, storage, and usage, which can impact product quality and safety. Producing high-quality products with good stability is fundamental to resolving this problem. However, complete avoidance in large-scale production is challenging due to the complexities of the actual production process, particularly when preparing nucleotides. This study takes a case study approach using 5′-adenosine monophosphate (5′-AMP), where we systematically investigated the causes of infrared spectrum fluctuations and provided insights into the crystal structure features of different solid forms that result in these fluctuations. The critical factors that affect crystal structure transformation, regulation methods, and phase transition mechanisms were further investigated. In addition, we developed a green and efficient remedial strategy suitable for industrial applications that is based on pure water-mediated molecular self-assembly and avoids traditional fussy recrystallization, thereby solving the issues caused by crystal impurity during actual production.