Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves

Vardhanabhuti, Bongkosh; Ikeda, Shinya

doi:10.1016/j.foodhyd.2005.09.002

Cited by 148 publications

(63 citation statements)

References 5 publications

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“…The flow behavior index of all samples was below 0.6, indicating the behavior of this hydrocolloid is strong psudoplastic. A high shear thinning behavior of polysaccharides allows liquid foods to be pumped easily and imparts a thinner consistency during swallowing (Vardhanabhuti and Ikeda 2006). Primary studies have correlated a higher degree of shear thinning with a lower degree of sliminess in the mouth produced by hydrocolloids (Szczesniak and Farkas 1962).…”

Section: Effect Of Thermal and Freezing Treatments On Rheological Promentioning

confidence: 99%

“…Primary studies have correlated a higher degree of shear thinning with a lower degree of sliminess in the mouth produced by hydrocolloids (Szczesniak and Farkas 1962). Consequently, the mouth feel features provided by basil seed gum may be even better than carboxymethyl cellulose (CMC), pectin, carrageenan or monoi hydrocolloid based on the higher shear-thinning properties (Marcotte et al 2001;Vardhanabhuti and Ikeda 2006). Glicksman (1982) reported a similar reduction in xanthan solutions in distilled water after heating (115°C-30 min) who also indicated that xanthan solution (1 %) containing 0.1 % NaCl has a viscosity loss of less than 10 %.…”

Section: Effect Of Thermal and Freezing Treatments On Rheological Promentioning

confidence: 99%

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Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

et al. 2014

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Hydrocolloids are macromolecular carbohydrates that are added to many foodstuffs to achieve the appropriate rheological and textural properties and to prevent synersis or to increase the viscosity and stability of foodstuffs. In this study the effect of different thermal treatments (25, 50, 75, 100 and 121°C for 20 min) and freezing treatments (−18 and −25°C for 24 h) on rheological, textural and color change of basil seed gum as a new source of hydrocolloids was investigated. The results demonstrated that basil seed gum solutions had desirable rheological and textural properties. Power law model well described non-newtonian pseudoplastic behavior of basil seed gum in all conditions. When the hydrocolloid samples were heated or frozen, increase in viscosity of basil seed gum solutions was observed. Hardness, adhesiveness and consistency of basil seed gel for control sample were 13.5 g, 16.79, 52.59 g.s, respectively and all increased after thermal treatments. The results revealed that basil seed gum has the excellent ability to stand against heat treatment and the highest hardness, adhesiveness and consistency value of gum gels were observed in sample treated at 121°C for 20 min. In addition this gum gel has the good ability to stand against freeze-thaw treatment and its textural properties improved after freezing. Therefore, basil seed gum can be employed as a textural and rheological modifier in formulation of foods exposed to thermal and freezing temperatures.

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Section: Effect Of Thermal and Freezing Treatments On Rheological Promentioning

confidence: 99%

Section: Effect Of Thermal and Freezing Treatments On Rheological Promentioning

confidence: 99%

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

et al. 2014

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“…& Sashidhar, 1998), Mesquite (Drozco-Villafuerte et al, 2003), Tragacanth (Balaghi et al, 2011), Ghatti (Kang et al, 2011) and Arabic gum (Gashua et al, 2015). Shear thinning behavior is mainly due to the breakdown of structural units of the gum and rearrangement of its chains in direction of hydrodynamic forces generated during shear (Vardhanabhuti & Ikeda, 2006). This behavior can give rise to less interaction among adjacent gum chains, leading to decrease of viscosity.…”

Section: Concentration and Temperature Dependencymentioning

confidence: 99%

Influence of temperature, pH and salts on rheological properties of bitter almond gum

et al. 2017

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This study focuses on the rheological properties of bitter almond gum (BAG) exudate at different shear rates, concentrations, temperatures, pH, and in the presence of various salts. Rheological data fitted with the Power law model revealed that BAG solutions exhibit non-Newtonian, shear thinning behavior without thixotropic effects at all tested concentrations and temperatures. Apparent viscosity of BAG solutions increased with the increasing gum concentrations and decreased with the increasing shear rate at a specified temperature. The viscosity reached a maximum value at pH 7 and it decreased at lower and higher pH values. Salts caused a reduction in viscosity. Comparatively, CaCl 2 had a more pronounced effect than NaCl at a similar concentration. All treatments had significant effects on rheological parameters.

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“…Los fluidos no newtonianos pueden subdividirse en dos grupos: dependientes e Independientes del tiempo; en este último grupo se encuentran los fluidos pseudoplástico y dilatantes, que son aquellos que siguen la ley de la potencia: σ = K* ‫ﻵ‬ n (donde K es el índice de consistencia y n es el índice de comportamiento del flujo). Si n es menor que uno el fluido es pseudoplástico, y la viscosidad aparente del mismo disminuye con el aumento del esfuerzo, si n es mayor que uno el fluido es dilatante, y su viscosidad aparente aumenta al aumentar el esfuerzo (Vardhanabhuti et al, 2006).En los fluidos pseudoplásticos, la viscosidad aparente decrece con el aumento de la velocidad de deformación; como se observa en la fig. 3, el sellador muestra este tipo de comportamiento Estudios recientes con soluciones de espina corona revelaron igual comportamiento pseudoplástico (Perduca et al, 2012) Fig.…”

Section: Comportamiento Reológicounclassified

Desarrollo de un Sellador Post-Ordeño con Goma Espina Corona

et al. 2013

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ResumenCon la finalidad de evitar infecciones por mastitis en el ganado vacuno, es recomendable utilizar sellador de pezones post ordeño. El objetivo del trabajo fue desarrollar un sellador post ordeño antiséptico y con estabilidad fisicoquímica, para evitar pérdidas del producto por escurrimiento. El sellador se formuló con la goma espina corona, que cumple la función de incrementar la viscosidad del producto. Se aplicó el diseño central compuesto rotable para obtener la formulación óptima. Se evaluó la viscosidad aparente, como variable de respuesta con un viscosímetro Brookfield DVII+LV2. Se determinó la fórmula óptima: espina corona (1,7%), agua desmineralizada (88.60%), glicerina (4,70%), solución de yodo y tensioactivo (3,00%) y solución buffer pH=50.3 (2,00%). El sellador mostró un comportamiento reológico del tipo pseudoplástico. Se concluye que la goma espina corona es apta para formular un sellador post ordeño, tiene estabilidad fisicoquímica adecuada y mantiene su principio activo como bactericida. Palabras clave: sellador post-ordeño, mastitis, goma espina corona, diseño central compuesto rotable Development of a Post-Milking Sealant with Espina Corona Gum AbstractTo prevent infection by mastitis in cattle, it is advisable to use post milking teat dip. The objective of this study was to develop a post milking antiseptic sealant with physicochemical stability, to avoid product losses by leakage. The sealant was formulated with the espina corona gum, which increases the viscosity of the product. A central composite rotatable design was applied to obtain the optimal formulation. The apparent viscosity was evaluated as the response variable with a Brookfield DVII + LV2. The optimal formula was determined as: espina corona gum (1.7%), dematerialized water (88.60%), glycerin (4.70%), iodine solution and surfactant (3.00%) and buffer solution pH = 50.3 (2.00%). The sealant showed a rheological behavior of the pseudoplastic type. It is concluded that the espina corona gum is suitable to formulate a post milking sealant with acceptable physicochemical stability and that also keeps its active principle as a bactericide.

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Isolation and characterization of hydrocolloids from monoi (Cissampelos pareira) leaves

Cited by 148 publications

References 5 publications

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Effect of thermal and freezing treatments on rheological, textural and color properties of basil seed gum

Influence of temperature, pH and salts on rheological properties of bitter almond gum

Desarrollo de un Sellador Post-Ordeño con Goma Espina Corona

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