Physico-chemical studies on some saccharides in aqueous cellulose solutions at different temperatures – Acoustical and FTIR analysis

Punitha, S.; Uvarani, R.; Panneerselvam, Arunkumar; Nithiyanantham, S.

doi:10.1016/j.jscs.2014.01.008

Cited by 31 publications

(19 citation statements)

References 16 publications

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“…The addition of sugar may have led to symmetric bending of the methoxy group in the HPMC matrix, increasing the hydrophobic interactions between their contact surfaces (Joshi, ). This tendency was observed in a previous study by Punitha, Uvarani, Panneerselvam, and Nithiyanantham (), in which the viscosity of a HPMC solution increased from 0.908 mPa·s to 0.949 mPa·s when 1% sucrose was added. Based on these results, the rheological properties of inks will depend on the hydrocolloid type and composition of the vegetable powder.…”

Section: Resultssupporting

confidence: 80%

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Kim

Lee

Park

et al. 2018

Journal of Food Science

112

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In food ink systems in which the particles are dispersed in a hydrocolloid matrix, the source of the particles and the particle content are the main factors affecting the printability and rheological properties of the system. In this study, different contents (10% and 30% w/w) of vegetable (broccoli, spinach, or carrot) powders were added to hydrocolloid matrices with different hydration properties, and their influence on the printability and rheological properties was investigated. At low powder contents (10%), slight differences in the printability and rheological values were observed between the different vegetable sources in all hydrocolloids. When the powder content was increased to 30%, the hydrocolloid with the lowest water hydration capacity, hydroxypropyl methylcellulose, showed the greatest differences in rheology and printability when different vegetable sources were used. Xanthan gum, with its higher water hydration capacity, inhibited the swelling of the particles, thus minimizing the increase in the rheological values at high volume fractions of powder and reducing the differences in printability between different vegetable sources. Confocal laser scanning microscopy analysis of the vegetable inks showed that xanthan gum inhibited swelling of the particles regardless of the vegetable powder source. The mixtures using xanthan gum could be smoothly extruded from the nozzle due to their low extruded hardness (2.96 ± 0.23 to 3.46 ± 0.16 kg), and the resulting objects showed high resolution without collapse over time.Practical Application: The powder-based texturization technology introduced in this study provides a standardized method of preparing food ink that can be universally applied to all food materials that can be powdered. In addition, the present invention can be applied to a 3D printing technique in which a powder and a hydrocolloid matrix are independently stored and mixed immediately before printing. This technique can minimize the inherent rheological differences between formulations with different food sources and compositions.

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Section: Resultssupporting

confidence: 80%

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Kim

Lee

Park

et al. 2018

Journal of Food Science

112

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“…The mechanism of interaction appears to be closely linked to sugar structure [ 45 ]. Punitha et al (2014) found there were strong molecular interactions between the studied sugars (sucrose, fructose and lactose) and 0.4 M HPMC solutions and that the strength of the interaction was related to the sugar concentration. FTIR studies showed lactose formed the strongest bonds with HPMC due to reduced steric hindrance compared to other sugars allowing strong hydrogen bond formation.…”

Section: Interactions Between Sugars and Hydrophilic Carrier Materialsmentioning

confidence: 86%

Hydrophilic Matrix Tablets for Oral Controlled Release

Timmins¹,

Pygall²,

Melia³

2014

AAPS Advances in the Pharmaceutical Sciences Series

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“…As alcohol are having permanent dipoles, when they are added to the medium, they influence heavily than the induced dipoles of m-xylene and so structural deformation takes place. As ternary structure occupy much more space than binary structure, decrease in π i is sharp and large at lower mole fraction aniline and is maximum if aniline is absent [33]. Figure 2d shows the trend of excess internal pressure.…”

Section: Discussionmentioning

confidence: 99%

Physico-chemical Studies of Isomeric Butanols in Aniline with m-Xylene

Palaniappan

Nithiyanantham²,

Murugesan

2020

Chemistry Africa

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The values of sound velocity, density and viscosity have been measured at 303 K in the ternary systems of aniline + m-xylene + n, sec, tert and iso-butanols. From these data, acoustical parameters such as molar volume, adiabatic compressibility, free length, free volume and internal pressure have been estimated using the standard relations. The results are interpreted in terms of molecular interaction between the components of the mixtures. The presence of weak dipoleinduced dipole interactions of larger magnitude is confirmed in the ternary systems. Of all the isomeric butanols, 1-ol, and especially 2-ol are found to be good structure makers that make the ternary complexes. In addition the possible interactions between the components are further confirmed by their excess values.

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Physico-chemical studies on some saccharides in aqueous cellulose solutions at different temperatures – Acoustical and FTIR analysis

Cited by 31 publications

References 16 publications

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Effect of Hydrocolloids on Rheological Properties and Printability of Vegetable Inks for 3D Food Printing

Hydrophilic Matrix Tablets for Oral Controlled Release

Physico-chemical Studies of Isomeric Butanols in Aniline with m-Xylene

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