Intensification of depolymerization of aqueous guar gum using hydrodynamic cavitation

Prajapat, Amrutlal L.; Gogate, Parag R.

doi:10.1016/j.cep.2015.04.002

Cited by 51 publications

(24 citation statements)

References 34 publications

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“…Guar gum (GG) finds its application in food processing, pharmaceuticals, personal care, and biomedicals, due to its low cost, biodegradability, and nontoxic properties [33]. The HC-assisted depolymerization of GG was investigated by Prajapat et al [34], and under optimum conditions (inlet pressure: 4 bar, temperature: 32 • C), a decline of 70% in the intrinsic viscosity was observed, indicating the depolymerization of GG. However, with the addition of potassium persulfate (KPS) during the HC process, a 96% reduction in the viscosity was observed following 1 g/L loading of KPS.…”

Section: Food Processingmentioning

confidence: 99%

Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing

2020

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The 20th century has witnessed a remarkable enhancement in the demand for varieties of consumer products, ranging from food, pharmaceutical, cosmetics, to other industries. To enhance the quality of the product and to reduce the production cost, industries are gradually inclined towards greener processing technologies. Cavitation-based technologies are gaining interest among processing technologies due to their cost effectiveness in operation, minimization of toxic solvent usage, and ability to obtain superior processed products compared to conventional methods. Also, following the recent advancements, cavitation technology with large-scale processing applicability is only denoted to the hydrodynamic cavitation (HC)-based method. This review includes a general overview of hydrodynamic cavitation-based processing technologies and a detailed discussion regarding the process effectiveness. HC has demonstrated its usefulness in food processing, extraction of valuable products, biofuel synthesis, emulsification, and waste remediation, including broad-spectrum contaminants such as pharmaceuticals, bacteria, dyes, and organic pollutants of concern. Following the requirement of a specific process, HC has been implemented either alone or in combination with other process-intensifying steps, for example, catalyst, surfactant, ultraviolet (UV), hydrogen peroxide (H2O2), and ozone (O3), for better performance. The reactor set-up of HC includes orifice, slit venturi, rotor-stator, and sonolator type constrictions that initiate and control the formation of bubbles. Moreover, the future directions have also been pointed out with careful consideration of specific drawbacks.

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Section: Food Processingmentioning

confidence: 99%

Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing

2020

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“…However, to the best of our knowledge, there is no specific study on the effect of blending guar gum on mechanical and barrier properties of pea starch edible films. Guar gum is derived from the endosperm of an annual legume plant Cyamopsis tetragonoloba , which is grown mainly in India and Pakistan and to a smaller extent in Australia, Africa, and United States, is a type of galactomannan . Seed galactomannans from various legume plants have some common structural properties, though they vary noticeably in their molecular weight, ratio of the component sugars (mannose‐to‐galactose ratio, or M:G), the specific location of single galactose residues on the linear mannose backbone in their molecule, and their functional characteristics .…”

Section: Introductionmentioning

confidence: 99%

“…Guar gum is a linear galactomannan, the molecule of which is composed of a β (1 → 4)‐linked mannopyranose backbone, with several its branch points (grafts) from the C‐6 position of mannopyranose, linked by α (1 → 6) bond to a single d ‐galactopyranose sugar . It has many applications owing to low cost and many distinctive characteristics including biodegradability, biocompatibility, and non‐toxicity . Owing to long polymeric chain, high molecular weight, and wide availability of guar gum, it is a potential alternative for the development of a renewable source‐based biodegradable packaging material as in comparison with other biopolymers .…”

Section: Introductionmentioning

confidence: 99%

Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum

Saberi¹,

Thakur²,

Bhuyan³

et al. 2016

Starch Stärke

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The individual and interactive impacts of guar gum and glycerol on the pea-starch-based edible film characteristics were examined using three factors with three-level Box-Behnken response surface design (BBD). The results showed that density and elongation at break were only significantly (p < 0.05) affected by pea starch and guar gum in a positive linear fashion. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on thickness, density, puncture force, water vapor permeability, and tensile strength, while tensile strength and Young's modulus were affected by the quadratic regression coefficient of glycerol and guar gum, respectively. The results were analyzed using Pareto analysis of variance (ANOVA) and the developed predictive equations for each response variable presented reliable and satisfactory fit with high coefficient of determination (R 2 ) values (!0.96). The optimized conditions with the goal of maximizing mechanical properties and minimizing water vapor permeability were 2.5 g pea starch, 0.3 g guar gum, and 25% w/w glycerol based on the dry film matter in 100 mL of distilled water.

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“…In addition, after the completion of initial laboratory scale optimization studies, scale up studies have been performed to check the effectiveness of the degradation approaches at large scale operation. The extent of degradation has been quantified in terms of the change in the intrinsic viscosity of the polymer solution, which is an easy method for monitoring the rate of degradation [8,9,19,24]. Further, Fouriertransform infrared (FTIR) spectra for untreated and treated guar gum solution were also analyzed to check the possible changes in the chemical structure.…”

Section: àmentioning

confidence: 99%

Intensification of degradation of guar gum: Comparison of approaches based on ozone, ultraviolet and ultrasonic irradiations

Prajapat

Gogate

2015

Chemical Engineering and Processing: Process Intensification

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Intensification of depolymerization of aqueous guar gum using hydrodynamic cavitation

Cited by 51 publications

References 34 publications

Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing

Controlled Hydrodynamic Cavitation: A Review of Recent Advances and Perspectives for Greener Processing

Development of edible blend films with good mechanical and barrier properties from pea starch and guar gum

Intensification of degradation of guar gum: Comparison of approaches based on ozone, ultraviolet and ultrasonic irradiations

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