Different Degrees Of Substitution Research Articles

Influence of Sulfododecenylsuccinylation on the Adhesion to Fibers and Film Properties of Corn Starch for Warp Sizing

To improve the film brittleness and adhesion to fibers of dodecenylsuccinated starch (DSS), DSS samples were sulfonated with excess NaHSO3 to prepare a series of sulfododecenylsuccinated starch (SDSS) samples with different degrees of substitution (DS). Their adhesion to fibers, surface tensions, film tensile properties and crystallinities, and moisture regains were studied. The results showed that the SDSS was superior to DSS and acid-thinned starch (ATS) in the adhesion to cotton and polyester fibers and breaking elongation of film but was inferior to them in tensile strength and degree of crystallinity of film, which revealed that sulfododecenylsuccination could further improve the adhesion of ATS to both fibers and reduce its film brittleness compared to starch dodecenylsuccination. With the increase in the DS, the adhesion to both fibers and the film elongation of SDSS gradually increased and then decreased, while its film strength consistently decreased. Considering adhesion and film properties, the SDSS samples with a DS range of 0.024-0.030 were recommended.

A comparative study on the gel transition, structural changes, and emulsifying properties of anhydride-esterified agar with varied degrees of substitution and carbon chain lengths

In this study, agar was chemically modified with C12–C18 anhydrides. The effects of anhydrides with different degrees of substitution (DSs) and carbon chain lengths on the physicochemical and emulsifying properties of agar were investigated. The gel properties of the esterified agar decreased as the DS and carbon chain length increased. The addition of long hydrophobic chains and carboxyl groups led to good surface activity (surface tension of 29.1 mN/m, interfacial tension of 6.6 mN/m, and contact angle of 108.67°) and high negative charge (−20.23 mV) of the esterified agar. Fourier transform infrared spectral results showed that as the DS and carbon chain length increased, the carboxyl groups and long hydrophobic chains of anhydrides affected the intermolecular and intramolecular hydrogen bonds of agar. Scanning electron microscopy showed that the esterified agar had larger pores and looser network structure than native agar. Thermal stability showed that the esterified agar had strong electrostatic repulsion and chain flexibility, thereby reducing thermal stability. Appropriate hydrophobicity and electrostatic interaction of the long-chain anhydride-esterified agar resulted in the small particle size (60.533 μm), high emulsifying stability, and other properties of the prepared emulsion. In addition, increasing the DS and carbon chain length enhanced the emulsifying properties. The structural and amphiphilic properties of agars esterified by anhydrides with different chain lengths were investigated to stabilize the ability of agar-based emulsions.

Tartary Buckwheat Starch Modified with Octenyl Succinic Anhydride for Stabilization of Pickering Nanoemulsions.

In this study, Tartary buckwheat starch was modified to different degrees of substitution (DS) with octenyl succinate anhydride (OS-TBS) in order to explore its potential for stabilizing Pickering nanoemulsions. OS-TBS was prepared by reacting Tartary buckwheat starch with 3, 5 or 7% (w/v) octenyl succinate in an alkaline aqueous solution at pH 8.5. Fourier-transform infrared spectroscopy gave peaks at 1726 cm-1 (C=O) and 1573 cm-1 (RCOO-), indicating the formation of OS-TBS. We further studied the physicochemical properties of the modified starch as well as its emulsification capacity. As the DS with octenyl succinate anhydride increased, the amylose content and gelatinization temperature of the OS-TBS decreased, while its solubility increased. In contrast to the original Tartary buckwheat starch, OS-TBS showed higher surface hydrophobicity, and its particles were more uniform in size and its emulsification stability was better. Higher DS with octenyl succinate led to better emulsification. OS-TBS efficiently stabilized O/W Pickering nanoemulsions and the average particle size of the emulsion was maintained at 300-400 nm for nanodroplets. Taken together, these results suggest that OS-TBS might serve as an excellent stabilizer for nanoscale Pickering emulsions. This study may suggest and expand the use of Tartary buckwheat starch in nanoscale Pickering emulsions in various industrial processes.

Characterization of chestnut starch acetate with different degrees of substitution

Abstract Chestnut starch acetates (CSA) with different degrees of substitution (DS) were prepared. The structure and physicochemical properties of CSA were then determined, with scanning electron microscopy showing that most of the CSA granules were damaged and dented, and adhered with increased in DS. X-ray diffraction results indicated that the crystal form of CS and CSA was type C. Chemical structure analysis showed that the starch molecule was grafted with acetyl groups. The transparency, freeze–thaw stability, solubility and swelling power of CSA improved with an increase in DS. The viscosity and stability of CSA were significantly improved and pasting temperatures reduced compared with native CS. The cohesion, hardness, gumminess, chewiness and springiness of CSA decreased with an increase in DS, whereas adhesiveness increased. By comparing the properties of CSA with different DS, a new option was provided for the application of renewable natural polymer CSA in food fields.

Determination of the Emulsion Stabilization Mechanisms of Quaternized Glucan of Curdlan via Rheological and Interfacial Characterization

Interfacial-active quaternized glucan of curdlan (QCD) with different degrees of substitution (DS) was prepared and used as stabilizers of oil-in-water (O/W) emulsions at different concentrations. The adsorption behavior of QCDs, rheology of bulk emulsions and interfacial films, emulsion morphology, and stability were investigated. The emulsifying capacity of QCD was essentially related to the viscoelastic features of the interfacial film and the continuous phase and the electrostatic repulsion among oil droplets. QCD molecules with different DS form structurally different interfacial films. The high-DS QCD formed a viscously predominant interfacial film with certain hydrophobicity, whereas the low-DS QCD molecules formed an elastically predominant film characterized by hydrogen bonds among adsorbed chains. The structuralization of low-DS QCD molecules through physical cross-linking in bulk and interfacial films at high concentrations was conducive to emulsion stability. Excess QCD chains in the bulk formed a weak gel-like network, further hindering the movement of droplets in the emulsions. Relevant emulsification and stability mechanisms were proposed. Finally, the stability of curcumin encapsulated in O/W emulsions was evaluated.

Octenyl succinate anhydride debranched starch-based nanocarriers for curcumin with improved stability and antioxidant activity

Curcumin is a natural antioxidant with health benefits such as diabetes prevention. Curcumin is poorly soluble in water and sensitive to oxidation, preventing its absorption through the intestine and entry into blood circulation. In this study, nanoparticles composed of curcumin (CUR) and octenyl succinic anhydride-modified debranched starch (OSD) were prepared and characterized. OSD samples with three different degrees of substitution (DS) were selected as starch-based carriers for CUR. When the mass ratio of CUR:OSD was 1:40, particles formed by OSD and CUR exhibited smaller sizes (100–300 nm) and better encapsulation efficiencies and loading capacities than the other ratio of CUR:OSD. Hydrogen bonding and hydrophobic interactions between CUR and OSD were the major forces contributing to photochemical and thermal stability of CUR in the nanoparticles. Finally, stability and in vitro release experiments were conducted to examine the protective effect and applicability of OSD nanocarriers. The prepared nanoparticles showed sustained release of CUR with improved thermal stability, photostability, and antioxidant properties compared with free CUR. These nanoparticles may be useful as a CUR delivery system in the food industry. • Starch based Curcumin (CUR)-loaded nanoparticles were prepared. • Octenyl succinic anhydride debranched starch (OSD) were prepared as the carrier. • The encapsulation mechanism of CUR was speculated. • The starch-based carrier improved the stability of CUR.

Structural changes of butyrylated lotus seed starch and its impact on the gut microbiota of rat in vitro fermentation

Starch acylated with short-chain fatty acids (SCFAs), as type 4 resistant starch, can transport specific SCFAs to the colon and promote intestinal health. The objective was to investigate the effect of butyrylated lotus seed starches (LSBs) with different degrees of substitution (DS) on gut microbiota and butyrate production in vitro fermentation and to construct the relationship with its structural changes. The results of substrate structure change showed that the amorphous region of LSBs hydrolyzed firstly, the content of the subcrystalline region increased, and the molecular weight decreased. LSBs with higher DS had better fermentation characteristics, and more butyric acid production. A certain abundance of beneficial gut microbiota was significantly promoted. The Lotus seed resistant starch (LRS) group produced butyrate mainly by promoting the proliferation of Romboutsia. LSBs with low and medium DS mainly produced butyric acid by promoting Clostridium. LSBs with high DS produced butyric acid by promoting Lactobacillus, and Ruminococcaceae, by inhibiting Enterococcus, and Bacteroides. The study clarified the mechanism of butyric acid production was LSB's targeting the gut microbiota, which provided a scientific basis for the development of new prebiotics with high butyric acid production.

Encapsulating carboxymethyl substituted chitosan on LiNi0.5Mn1.5O4 cathode for enhanced charge/discharge performances

In this paper, two kinds of water-soluble carboxymethyl chitosan with different degrees of substitution (O-CCTS and O,N-CCTS) are synthesized for assembling high-performance cathode of lithium-nickel-manganate (LNMO) battery. The results show that the first round specific capacities of O-CCTS-LNMO, O,N-CCTS-LNMO and PVDF-LNMO are 123.2, 112.9 and 115.7 mAh∙g−1, respectively. Owing to abundant hydrogen bond in the water-soluble O-CCTS, the powder LiNi0.5Mn1.5O4 can be tightly wrapped by the linear polymer and uniformly coated on the electrode sheets. Meanwhile, the hydrogen bond and –NH2 can strongly chelate with transition metal ions (Mn2+, Ni2+), and suppress free direct entry into the electrolyte and thereby affect the migration of negative lithium particles. After 100 cycles at 0.2 C, the discharge capacity of O-CCTS-LNMO still reaches to 120.4mAh/g with 97.7% of the specific capacity retention rate, which is higher than that of the O,N-CCTS-LNMO (95.5%) and PVDF-LNMO (91.6%). Simultaneously, the impedance and cyclic performance of O-CCTS-LNMO cathode is significantly better than those of the latter two. Furthermore, the electrochemical performance improvement mechanism of these cathodes is discussed in details.

Rheological Properties of Sodium Carboxymethylcellulose Solutions in Dihydroxy Alcohol/Water Mixtures.

The aim of the research presented in this paper was to determine the effect of dihydroxy alcohols on the rheological properties of sodium carboxymethylcellulose (Na-CMC) solutions with different degrees of substitution and different average molecular masses. Rheological measurements were carried out with a rotational rheometer in continuous and oscillatory flows. Two dihydroxy alcohols were used in the study: butane-1,3-diol and propane-1,2-diol. The concentration of Na-CMC in the solutions was 1.6% and 2.2%, while the concentration of the dihydroxy alcohols ranged from 10% to 60%. The measurements show that the viscoelastic properties of Na-CMC solutions are strongly linked to the type of solvent used. The application of low-substituted high-molecular-mass Na-CMC makes it possible to obtain fluids with the properties of weak physical gels. On the other hand, the dissolution of Na-CMC with a high degree of substitution (>1) and low molecular mass in dihydroxy alcohol/water mixtures yields a viscoelastic fluid. Based on oscillatory measurements, increasing concentrations of polyhydroxy alcohols in Na-CMC solutions were found to induce an increase in the strength of the network structure. At the same concentrations of polyhydroxy alcohols in solutions containing butane-1,3-diol, a stronger network structure is formed compared to solutions containing propane-1,2-diol. The rheological measurement results presented in this paper may be useful in the formulation of drug carriers and cosmetics in which rheological properties are a significant factor.

A non-invasive diagnostic tool for cellulose acetate films using a portable miniaturized near infrared spectrometer

This article tests the suitability of a new method to monitor the degree of substitution of cellulose acetate films, by employing a compact and inexpensive near-infrared miniaturized spectrometer (908.1–1676.2 nm) that can be easily applied in situ. The present study compares the analytical performance of the proposed method against conventional diagnostic strategies based on benchtop micro-attenuated total reflectance Fourier transform Infrared (μATR -FTIR) measurements in the mid-infrared spectral range.The novel calibration function exploits the shifts in the first overtone of the hydroxyl stretching 2νOH band of probe materials and was created using a set of analytical standards with different degrees of substitution. The robustness of the method was assessed by application on a group of sixteen historical cinematographic films. The accurate condition assessment of these films was performed in situ, in a non-invasive manner. The proposed analytical procedure is quick and easy-to-implement, and therefore it constitutes a rapid method to guide conservation strategies regarding film storage and digitalization in cultural institutions, including museums and cinematheques. Potential applications on three-dimensional objects and industrial processes are possible.

Theoretical study of structures and charge distributions of 2-, 3- and 6-hydroxypropyl-β-cyclodextrin with different degrees of substitution

Hydroxypropyl-β-cyclodextrin (HPβCD) is a derivative of cyclodextrin extensively used in the pharmaceutical industry, since it improves the solubility of drugs, and widens their oral bioavailability and safety profile. Theoretical studies about HPβCD configurations are important so as to simulate by molecular mechanics and dynamics, the complex formation and enantiomeric separations of these cyclodextrins with other molecules. Twelve structures and charge distributions of 2-, 3- and 6-hydroxypropyl-β-cyclodextrin (2-, 3-, 6-HPβCD) with different degrees of substitution were obtained using ab initio methods. The atomic positions of glucose units, dihedral angles of hydroxypropyl groups (HPs), radius of gyration, and H-bonds formed were analysed in the structures. The 3-HPβCD configurations showed the greatest variations in their atomic positions, their HPs groups being slightly rotated towards the interior of the rim of cyclodextrin and hence narrowing its opening. The structures of 2-HPβCD are the least influenced by the degree of substitution and include fewer H-bonds. Different values for the partial atomic charges for each glucose unit in a molecule were obtained, as well as for all HPβCD configurations. This result, consequence of the ab initio methods used, is a new contribution that can be important to simulate processes in which small energy differences decisively influence the results. The electric potential due to the charge distribution of HPβCDs was calculated inside and outside the cavity. It was found that the changes at each position were mainly due to atomic configurations, since the differences in partial atomic charges are one or two orders of magnitude smaller than in atomic positions. Communicated by Ramaswamy H. Sarma

Carboxymethylated corn fiber gums efficiently improve the stability of native and acidified aqueous pea protein dispersions

The application of pea protein in beverages has been limited because of its poor solubility and stability in water. We previously revealed that corn fiber gum (CFG) could effectively improve the stability of pea protein dispersions (PPD) only at high CFG concentrations (>10%). In addition, the high viscosity of the resulting PPD might lead to a poor mouthfeel. This successive work aimed to prompt the stabilizing performance of CFG for low-viscosity PPD with a refreshing taste using carboxymethylated CFG (CMCFG). The stabilizing effects of CMCFG with different degrees of substitution (DS) were investigated at native pH (6.5–7.5) and acidified pH (ca. 3.5). Results showed that CMCFG with suitable DS could well stabilize PPD at a low concentration of 5% at native pH and 3% at pH 3.5. Concomitantly, the viscosities of the CMCFG-stabilized PPD were decreased by more than one order compared with those of PPD stabilized by CFG. Carboxymethylation of CFG enhanced the electrostatic repulsion and steric hindrance among protein/polysaccharide complexes, which contributed to the better stabilizing performance of CMCFG than that of native CFG. These findings indicated that CMCFG could be a potential stabilizer in pea protein-based beverage formulations. • Poor solubility and stability of pea protein limit its application in beverages. • Carboxymethylated corn fiber gum shows improved stabilization in protein dispersions. • The degree of substitution, concentration, and pH affect the dispersion stability. • Enhanced electrostatic repulsion and steric hindrance are the main contributions. • The weak viscosifying action benefits the refreshing taste of beverages.

Indole acetylated high-amylose maize starch: Synthesis, characterization and application for amelioration of colitis

Tryptophan metabolites such as indole-3-acetic acid (IAA) are critical for gut health, through their binding to the aryl hydrocarbon receptor (AhR), and may be useful for treatment of gastrointestinal diseases. Delivery of IAA to the colon is necessary, and one strategy is use of esterified starches which get digested in the colon by gut microbes. High amylose maize starch (HAMS) resists digestion in the upper gastrointestinal tract and is fermented by gut microbiota to release short-chain fatty acids (SCFAs), which are also beneficial to intestinal homeostasis. IAA esterified to HAMS (HAMSIAA) was synthesized with different degrees of substitution (DSs) by controlling the ratio of IAA vs HAMS. Successful incorporation of indole acetyl group was verified by NMR and FTIR spectra. XRD revealed that the crystalline type of HAMSIAA changed from B to V-type. SEM showed the destroyed surface of the starch granules. HAMSIAA with DS ~ 0.3 effectively increased IAA in the colon, to levels unachievable by oral IAA delivery. HAMSIAA increased pathways downstream of AhR activation, including CYP1A1 mRNA expression and IL-22 protein levels, and greatly improved DSS-induced colitis. HAMSIAA could serve as an ideal means for colon-targeted delivery of IAA and a promising nutraceutical for amelioration of inflammatory conditions.

High-performance corrosion resistance of chemically-reinforced chitosan as ecofriendly inhibitor for mild steel

Finding new cost-effective and environmentally friendly anti-corrosion materials is a never-ending task. The present study is to prepare a new formulation based on chitosan derivatives with different degrees of substitution (chitosan-5-HMF) as an efficient green corrosion inhibitor to protect mild steel against corrosion in 1 M HCl. The inhibition performance of chitosan-5-HMF was determined by electrochemical tests coupled with theoretical study like as molecular dynamics (MD) simulations to assess the reactivity and adsorption mechanisms between chitosan-5-HMF and Fe. The obtained results revealed that chitosan-5-HMF3 performs excellently inhibition performance where its inhibition efficiency reached 97.01% at 200 mg/L, and it acted as an anode-based mixed inhibitor. SEM and contact angle analysis showed the formation of compact chitosan-5-HMF film on the steel surface. Molecular dynamic simulations also manifested that chitosan-5-HMF was absorbed more strongly on the metal surface in a parallel mode.

Analytical enantioseparation of N-alkyl drugs by reversed-phase liquid chromatography with carboxymethyl-β-cyclodextrin as mobile phase additive.

Carboxymethyl-β-cyclodextrins (CM-β-CDs) with five kinds of degrees of substitution were synthesized and characterized. Analytical enantioseparation of six basic drugs containing N-alkyl groups, including pheniramine, chlorpheniramine, labetalol, propranolol, venlafaxine, and trans-paroxol, was achieved by reversed-phase high-performance liquid chromatography (RP-HPLC) using the synthesized CM-β-CD as chiral mobile phase additives. Key influence factors were optimized, including organic modifier, pH value, CM-β-CD with different degrees of substitution, and concentration of CM-β-CD. The mobile phase was composed of methanol and 10 mmol L-1 of phosphate buffer pH 4.0 containing 10 mmol L-1 of CM-β-CD. Peak resolution for six racemic drugs was gradually increased with an increasing degree of substitution of the synthesized CM-β-CD. The stoichiometric ratio and binding constants for the inclusion complex formed by CM-β-CD and enantiomer were determined, which showed that the stoichiometric ratio for each inclusion complex was 1:1.

Acetylation modification improved the physicochemical properties of xyloglucan from tamarind seeds

Acetylation modification was conducted to improve the water-solubility and solution properties of xyloglucan from tamarind seeds (TSX). Three acetylated TSX with different degree of substitution (DS) were successfully prepared, and their structure and molecular parameters were investigated by FT-IR, NMR, and high-performance size exclusion chromatography (HPSEC). Further, the effects of acetylation on the thermal stability, solubility, and rheological properties of TSX were studied. Results showed that acetyl groups were mainly substituted at the O-6 position of terminal galactose with DS of 0.2, 0.47, and 0.36 for AC-2, AC-5, and AC-10, respectively. HPSEC analysis indicated that molecular weight of acetylated derivatives decreased slightly, and the solution conformation became more flexible as the DS increase. By comparing with TSX, the thermal stability, water-solubility, solution transmittance, and ζ-potential of acetylated TSX were significantly improved as the DS increase. In addition, rheological studies demonstrated that acetylation reduced the shear viscosity, but high DS of acetylation could induce the weak gelling property of TSX. In conclusion, acetylation modification could be applied to improve the physicochemical properties of TSX and promote its further application in food and pharmaceutical industries.

OSA improved the stability and applicability of emulsions prepared with enzymatically hydrolyzed pomelo peel insoluble fiber

Insoluble fibers are not commonly used as emulsion stabilizers because of their compact physical structure and strong hydrophilicity. In this study, pomelo insoluble fibers (PISFs) prepared via cellulase hydrolysis and cellulase hydrolysis followed by octenyl succinic anhydride esterification were used as emulsifiers. The fabricated fibers are denoted as MPISF and OMPISFs, respectively. Unlike MPISF, the OMPISFs with different degrees of substitution (i.e., OMPISF(I) and (II)) increased in the ζ-potentials and contact angles but decreased in the oil-water interfacial tensions to different degrees. Furthermore, an 0.5 wt% OMPISF(II) content was required to prepare a stable non-creaming emulsion, whereas the corresponding MPISF and OMPISF(I) contents were 0.75 wt%. The OMPISF(II)-stabilized emulsions did not undergo creaming after three freeze-thaw treatment cycles. Therefore, the properties of the OMPISF(II)-stabilized emulsions were superior to those of the MPISF- and OMPISF(I)-stabilized emulsions. Additionally, the final amount of free fatty acids released by the OMPISF(II)-stabilized emulsion was 13.3% lower than that released by the MPISF-stabilized emulsion during simulated gastrointestinal digestion. During lipid oxidation processes, the amounts of lipid hydroperoxide and thiobarbituric acid reactive substance produced in the OMPISF(II)-stabilized emulsion were 41.3% and 40.0% lower, respectively, than those in the MPISF-stabilized emulsion. OMPISFs improved the emulsion properties by increasing the oil–water interface stability, forming more solid three-dimensional structures, and promoting electrostatic repulsion between emulsion droplets. These findings indicate that pomelo peel dietary fiber is a promising emulsifier with excellent application potential for the preparation of emulsion stabilizers. • Dual modification of OSA and cellulase endowed PISF an excellent emulsibility. • Freeze-thaw, digestion and oxidative stability of emulsions were improved by OSA. • Higher DS provide emulsions with higher stabilization and application properties. • Improved network, interface layer and electrostatic value were the main mechanism. • This study facilitates the development of utilization of pomelo peel as emulsifier.

Preparation of octenyl succinylated kappa-carrageenan; reaction optimization, characterization, and application in low-fat vegan mayonnaise

Kappa-carrageenan (KC) esterification reaction with octenyl succinic anhydride was optimized using response surface methodology, leading to the production of a food-based emulsifier. Modified kappa-carrageenan (KC-OSA) with different degrees of substitution (DS) (0.023 and 0.045) was produced, and their functional and structural properties were investigated. The results from FTIR and 1HNMR verified the successful occurrence of modification. The KC-OSA emulsions with both DS values were utterly stable after 30 days of storage, while KC failed to form emulsions. The viscosity, foaming properties, surface net charge, and gel opacity increased after modification and with an increase in its extent, while emulsion particle size and polydispersity index, gel melting temperature, and gel hardness decreased. Afterward, the KC-OSA (DS = 0.023) potential use was investigated as fat and egg yolk substitute in mayonnaise, which resulted in vegan mayonnaise samples with no phase separation after a month of storage at room temperature. Particle size measurements implied that the particle size of the mayonnaise sample was decreased with an increase in KC-OSA concentration. The results from the sensory evaluation showed that KC-OSA could be successfully implemented in low-fat vegan mayonnaise. The results from this study draw a bright horizon for the use of KC-OSA in the food industry.

Thermo-responsive behavior and gelation of curdlan alkyl-ethers prepared by homogeneous reaction

To resolve the major obstacles of poor water solubility and few functional derivatives in the practical utilization of curdlan, we prepared highly soluble and thermal-responsively alkylated curdlan with different degrees of substitution (DS) via homogeneous reaction. The properties of these derivatives were investigated by rheology, inline attenuated total reflective-Fourier transform infrared spectroscopy, Raman and fluorescence spectroscopy, micro-differential scanning calorimetry, dynamic light scattering, and in vitro cytotoxicity assay. The newly developed methylated and ethylated curdlan can form thermal reversible heat-set hydrogels accompanied by volume shrinkage due to syneresis. Their gelation temperatures depend strongly on the DS, size of hydrophobic groups, and the order of the Hofmeister series salts added. Experimental results indicated that the gel network was induced by the enhanced hydrophobic interaction among macromolecular chains and weakened hydrogen bonding between the polymer and water on heating, leading to phase separation and gelation.

Study of <i>D</i>-glucose influence on <i>L</i>-ascorbic acid destruction in aqueous-ethanolic media

The study of ascorbic acid transformation processes in aqueous - ethanolic systems is an important area of research in food chemistry, and therefore recently there has been an increased interest in studying the possibility of stabilizing ascorbic acid in the form of O -derivatives by the biologically active substances. The paper examines the behavior of ascorbic acid - D -glucose double systems in aqueous-ethanolic media of various compositions (96 % EtOH, 40 % EtOH) under thermal degradation conditions compared to systems without carbohydrate additives. It has been shown that in 40 % ethanol, degradation processes develop faster compared to reactions in 96 % ethanol; in dual systems, regardless of solvent composition, ascorbic acid reacts faster than carbohydrate-free systems. Based on electronic and vibrational spectroscopy data, the joint participation of ascorbic acid and monosaccharide in thermodestruction reactions has been established, which is accompanied by the sequential formation of dehydroascorbic acid derivatives. These derivatives are L -gulono-γ-lactones with different degrees of substitution, containing no endiol fragments of ascorbic acid, and as a result do not have antioxidant properties. As a result of the studies, the absence of ascorbic acid stabilization by D -glucose in the form of O -derivatives in the studied double systems is shown, which is probably due to the formation of thermodynamically stable of dehydroascorbic acid derivatives during the reactions, even in low-water systems. Further studies are planned in the direction of choosing the optimal conditions that allow isolating ascorbic acid derivatives (or molecular complexes) with reducing properties, which will make it possible to obtain products with antioxidant functionality.