High-pressure induced thermo-viscoelasticity and dynamic rheology of gum Arabic and chitosan aqueous dispersions

Vatankhah, Hamed; Taherian, Ali R.; Ramaswamy, Hosahalli S.

doi:10.1016/j.lwt.2017.10.059

Cited by 19 publications

(7 citation statements)

References 20 publications

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“…High pressure processing is also called high hydrostatic pressure (HHP), ultra‐high pressure processing, pascalization, or cold pasteurization (Daher, Le Gourrierec, & Pérez‐Lamela, 2017). It has been widely explored and has indicated a major potential for various type of food processing applications in recent years (Vatankhah, Taherian, & Ramaswamy, 2018). It is a food processing technology which employs high pressure to solid or liquid foods to improve their safety and, in some cases, organoleptic properties and quality (Daher et al., 2017).…”

Section: Introductionmentioning

confidence: 99%

“…High pressure is a rather useful tool by which the texture of foodstuff can be manipulated (Ledward, 1995). Several studies have represented the impacts of HHP on the rheological and functional properties of macromolecules associated with various food matrices (Ahmed, Ramaswamy, Ayad, Alli, & Alvarez, 2007; Laneuville, Turgeon, & Paquin, 2013; Panteloglou, Bell, & Ma, 2010; Vatankhah et al., 2018; Xue et al., 2018).…”

Section: Introductionmentioning

confidence: 99%

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Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum

Ghaderi

Hesarinejad²,

Shekarforoush

et al. 2020

Food Science & Nutrition

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High pressure processing is also called high hydrostatic pressure (HHP), ultra-high pressure processing, pascalization, or cold pasteurization (Daher, Le Gourrierec, & Pérez-Lamela, 2017). It has been widely explored and has indicated a major potential for various type of food processing applications in recent years (Vatankhah, Taherian, & Ramaswamy, 2018). It is a food processing technology which employs high pressure to solid or liquid foods to improve their safety and, in some cases, organoleptic properties and quality (Daher et al., 2017). HHP has been successfully proven to be used as an alternative to conventional heat treat

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum

Ghaderi

Hesarinejad²,

Shekarforoush

et al. 2020

Food Science & Nutrition

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show abstract

“…Therefore, the GA significantly reduced sedimentation, stabilizing the juice. By its emulsifying and stabilizing power, GA increases the juice viscosity, reducing the mobility and coalescence of the juice particles (Vatankhah et al, ). The addition of hydrocolloids (xanthan gum and gellan gum) reduced the separation of carrot juice (Liang et al, ).…”

Section: Resultsmentioning

confidence: 99%

“…It is a complex blend of natural polysaccharides composed of three fractions that vary in their molecular weight and protein content: 90%–99% arabinogalactan, 1%–10% arabinogalactan protein, and 1% glycoprotein (Arepally & Goswami, ). The wide use of GA is due to its low viscosity and high solubility compared to other polysaccharides, its good emulsifying characteristics and its nontoxic nature (Singh, Geveke, & Yadav, ; Vatankhah, Taherian, & Ramaswamy, ).…”

Section: Introductionmentioning

confidence: 99%

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Silva

Gomes

Castro

et al. 2019

J Food Process Preserv

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The influence of ultrasound (US)‐assisted homogenization and gum Arabic (GA) on the colloidal stability of cupuaçu juice has been studied. The experimental design was a complete factorial with two levels for US (750 and 1,000 J/cm3) and GA (0.5 and 1% w/w). The increase in energy density and GA concentration increased the viscosity of the juice, reducing its sedimentation. Increased energy density occurs to increased bioavailability of vitamin C in cupuaçu juice serum. The two levels of energy density of US were effective in the denaturation of the polyphenol oxidase and peroxidase enzymes. The use of US and GA may be a good alternative for the food industry to maintain the physicochemical properties of cupuaçu juice during storage. Practical applications Cupuaçu is a fruit with great economic importance for the region of the Amazon Rainforest. Due to their physical characteristics, the juices present a rapid phase separation and it can compromise their processing and sensorial acceptance. The use of the ultrasonic homogenization process and the addition of natural hydrocolloids (GA) can improve the physical juice quality because the US reduces the particles size and the hydrocolloid increases the viscosity of the serum, reducing the separation of the phases of the juice. Also, the study is interesting due to the use of nonthermal technologies and natural additives, maintaining the nutritional juices quality.

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“…In solutions based on biopolymers, it is essential to conduct a study of these solutions' flow behavior, which can affect the spreadability, thickness, layer uniformity, and application in fruit (Chen et al., 2009). The rheological behavior of liquid food systems is critical due to its direct effect on processing conditions, such as efficiency and the final product (Vatankhah et al., 2018). Fluid viscosity is dependent on intermolecular forces and solute–solvent interactions because of intermolecular spacing and the binding force between the molecules (Kumar et al., 2015).…”

Section: Introductionmentioning

confidence: 99%

Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava

Pereira

Oliveira

et al. 2021

J. Food Process. Preserv.

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This work aimed at evaluating the rheological behavior and the application of coatings of lyophilized fish myofibrillar proteins (LMP), cornstarch (CS), and gum arabic (GA) in fruit during storage. The rheological behavior of the LMP, CS, and GA solutions was carried out at the concentrations of 1 g of proteins, 3 g of corn starch, and 1 g of gum arabic, respectively. The solutions were applied to the guavas with peel and the parameters of color, weight loss, pH, total acidity (TA), total soluble solids (SST), SST/TA ratio, and firmness were evaluated. They were then stored at a temperature of 24 ± 0.21°C and relative humidity of 64 ± 1.15% RH in polyethylene trays. The CS filmogenic solution showed higher viscosity, followed by LMP and GA. Herschel–Bulkley model showed the best fit for all solutions, with dilating behavior for LMP, GA, and pseudoplastic for CS. The LMP and CS delayed the fruit's ripening when compared to the control and GA, checked by the color. The loss of mass and firmness with LMP and CS showed a lower percentage in the storage. LMP and CS will contribute positively to the slowdown mature of guavas. Practical applications We believe our findings may be of interest to readers, as they bring a new and exciting approach in the use of renewable raw materials at a low economic cost, and also exploring the potential of waste from the Fishing Industry, as well as natural plant products (starch and gum), considered biodegradable and biocompatible. Moreover, this study can be applied for a lot of fruit and vegetables, in order to reduce postharvest losses and complement the economic benefits, in a process considered environmentally friendly.

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High-pressure induced thermo-viscoelasticity and dynamic rheology of gum Arabic and chitosan aqueous dispersions

Cited by 19 publications

References 20 publications

Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum

Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum

Ultrasound‐assisted homogenization and gum Arabic combined to physicochemical quality of cupuaçu juice

Rheological characterization and influence of different biodegradable and edible coatings on postharvest quality of guava

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