Influence of temperature, ion type, and ionic strength on dynamic viscoelastic, steady‐state, and dilute‐solution behavior of Melissa officinalis seed gum

Abstract

In this study, the rheological properties of Melissa officinalis seed gum (MOSG) as a function of temperature (25, 35, 45, 55, and 65°C) and salt concentrations (10, 50, 100, and 200 ppm NaCl and CaCl2) were investigated. The power law and Herschel‐Bulkley models could describe the rheological behavior of gum dispersions. The results showed that the intrinsic viscosity of the samples significantly decreased with increasing temperature and salt concentration. Steady‐state analysis of the samples revealed a non‐Newtonian, shear‐thinning behavior at tested temperatures and concentrations. The apparent viscosity increased with increasing salt concentrations and decreasing temperature. The results obtained from the frequency sweep test showed that the loss modulus (G″) values were higher than storage modulus (G′) in the concentrations of 0.25% to 0.5%, but beyond these concentrations, G′ values were greater than G″. The elasticity and viscosity of the gum samples increased with increasing concentration. The results of this study confirmed that MOSG has good rheological properties and can be used in food and pharmaceutical systems. Practical Applications The rheological behavior is the most important functional property of natural colloids. This property is related to the capacity of hydrocolloids in improving viscosity and the formation of gel structure at low concentrations. The thickening property of hydrocolloids has a determinant role in consumer acceptance. Furthermore, the consumer acceptance of different food products such as fruit juices, sauces, ready jells, and desserts is mainly dependent on rheological behavior. Therefore, investigation of rheological properties of the new source of food hydrocolloids is interested in food industries.

Optimization of a drink with cacao Theobroma cacao L. CCN51 exudate and lactic serum using surface response

“…Se han introducido varias áreas nuevas de mediciones reológicas y conceptos que incluyen cizalladura oscilatoria de gran amplitud (LAOS), reología extensional, reometría de transformación de Fourier, principios de superposición de tiempo-temperatura (TTSP), reología de gel y se prevé un gran impacto de estas mediciones (Wang & Selomulya, 2022). El comportamiento reológico es la propiedad funcional más importante de los coloides naturales, esta propiedad está relacionada con la capacidad de los hidrocoloides para mejorar la viscosidad y la formación estructural del gel a bajas concentraciones; la propiedad espesante de los hidrocoloides tiene una función determinante en la aceptación por parte del consumidor; además, la aceptación por parte del consumidor de diferentes productos alimenticios como jugos de frutas, salsas, jaleas preparadas y postres depende principalmente del comportamiento reológico (Jafari et al, 2023). En la actualidad se están alejando del uso de compuestos sintéticos en favor del descubrimiento de nuevas fuentes de componentes naturales que les permitirán crear productos que sean saludables, respetuosos con el medio ambiente, sostenibles y rentables.…”