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<p>This study investigated the molecular interactions between vitamin B compounds (thiamine and biotin) and lactobionic acid in aqueous solutions. Thermodynamic and acoustic parameters, including apparent molar volume, partial molar volume, and isentropic compressibility, were employed to characterize solute–solvent interactions. Transfer properties and interaction coefficients (pair and triplet), along with partial molar expansibility and its temperature derivative, were used to probe structural behavior. The variation in expansibility and isobaric thermal expansion coefficients reflected changes in solution structure due to molecular associations. Systems exhibiting higher transfer volumes and specific volumes indicated stronger solute–solvent interactions. The most prominent interactions were observed in ternary combinations that showed significantly positive expansibility, suggesting hydrogen bond-driven association. These insights contribute to understanding the structure-making or structure-breaking nature of solutes in complex aqueous&#xa0;environments. However, these findings reveal important solute–solvent interactions and structural changes, benefiting material science and biophysics. Thiamine showed stronger interaction coefficients and greater apparent molar volumes than biotin, suggesting a higher affinity for lactobionic acid, which provides valuable thermodynamic benchmarks for optimizing vitamin–acid combinations in pharmaceutical and cosmetic formulations.</p>

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Temperature-Dependent Acoustic and Thermodynamic Study of Vitamin B Compounds in Lactobionic Acid Solutions

  • 期刊论文

  • 发表日期：

    2025年11月18日

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  • Rupavalli Talabattula,
  • Nabaparna Chakraborty,
  • Kailash Chandra Juglan,
  • Raman Kamboj

摘要

This study investigated the molecular interactions between vitamin B compounds (thiamine and biotin) and lactobionic acid in aqueous solutions. Thermodynamic and acoustic parameters, including apparent molar volume, partial molar volume, and isentropic compressibility, were employed to characterize solute–solvent interactions. Transfer properties and interaction coefficients (pair and triplet), along with partial molar expansibility and its temperature derivative, were used to probe structural behavior. The variation in expansibility and isobaric thermal expansion coefficients reflected changes in solution structure due to molecular associations. Systems exhibiting higher transfer volumes and specific volumes indicated stronger solute–solvent interactions. The most prominent interactions were observed in ternary combinations that showed significantly positive expansibility, suggesting hydrogen bond-driven association. These insights contribute to understanding the structure-making or structure-breaking nature of solutes in complex aqueous environments. However, these findings reveal important solute–solvent interactions and structural changes, benefiting material science and biophysics. Thiamine showed stronger interaction coefficients and greater apparent molar volumes than biotin, suggesting a higher affinity for lactobionic acid, which provides valuable thermodynamic benchmarks for optimizing vitamin–acid combinations in pharmaceutical and cosmetic formulations.