Rheological characterization and activation energy values of binary mixtures of gellan

González-Cuello, Rafael; Ramos-Ramírez, Emma Gloria; Cruz‐Orea, A.; Salazar-Montoya, Juan Alfredo

doi:10.1007/s00217-011-1626-2

Cited by 16 publications

(9 citation statements)

References 38 publications

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“…These time scales allow polymer chains to come out of the entanglements that cause tension in the chain segments between the coupling points, and hence, the viscoelastic behavior dominates. The length of the rubbery plateau region relates to the MW of the polymer and its concentration (Arruda et al, 2015;Albuquerque et al, 2014;González-Cuello, Ramos-Ramírez, Cruz-Orea & Salazar-Montoya, 2012).…”

Section: Viscoelastic Behaviormentioning

confidence: 99%

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

Morales

Maldonado-Astudillo

Jiménez‐Hernández

et al. 2018

CyTA - Journal of Food

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The aim of this work was to isolate pulp (PH) and seed hydrocolloids (SH) of the fruit of Hymenaea corbaril L. and determinate chemical, functional and rheological properties, as a proposal of a new attractive product for functional applications in food systems. Both hydrocolloids have a high content of carbohydrates, minerals and fiber. The solubility of PH was higher 94.1%. The emulsifying capacity of SH, PH and GG increases with the hydrocolloid concentration. The emulsions showing a good stabilization stability with drop sizes of 5-20 μm. The emulsions PH and SH at 1% were higher stability than guar gum (GG), due to slower down the cremation index after 3 days of storage at 35 and 40°C. The hydrocolloids exhibited a pseudoplastic behavior at concentrations of 0.5-2%. The elastic behavior suggests its application to edible films, while the viscous behavior suggests its incorporation in food systems.

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Section: Viscoelastic Behaviormentioning

confidence: 99%

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

Morales

Maldonado-Astudillo

Jiménez‐Hernández

et al. 2018

CyTA - Journal of Food

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“…It is available in two forms: High acyl gellan (HAG) and low acyl gellan (LAG). When HAG is exposed to strong alkali treatment at high temperature, the acyl groups are hydrolyzed, and LAG is obtained [4]. Whey protein is an attractive material to produce environmental-friendly packaging.…”

Section: Introductionmentioning

confidence: 99%

Effect of Lactobacillus acidophilus addition on mechanical and barrier properties of binary films during storage

González-Cuello¹,

Ortega‐Toro²,

Zapateiro³

2018

ces

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This study aimed at determining the effect Lactobacillus. acidophilus inclusion on mechanical and barrier properties of films based on low acyl gellan (LAG) gum and whey protein concentrate (WPC) storage for 30 days. The counting of probiotic bacteria indicated that WPC facilitates the microbial growth. This behavior may lead to a breaking structure of the films resulting in changes to the barrier and mechanical properties of films. Considering those as mentioned above it seems no convenient used WPC as a probiotic carrier. Thus, the microbial addition on film made from LAG could be viewed as an alternative in the production of active films.

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“…where η is material's viscosity (Pa s), T is temperature (K), A is the pre-exponential factor, Ef is the flow activation energy, and R is the universal gas constant (8.3149 10 -3 kJ/mol K) [6] [8] by plotting ln (η) versus 1/T, a straight line is obtained with the slope Ef /R. Viscosity values were determined at different temperatures (35, 45, 55, and 65 °C).…”

Section: Activation Energy Determinationmentioning

confidence: 99%

“…Gellan gum is the most recent addition to the class of gelling agents commercially available for food applications. Gellan gum is a linear anionic heteropolysaccharide secreted by the bacterium Sphingomonas paucimobilis and consists of repeating units of a tetrasaccharide (1,3-β-D-glucose; 1,4-β-D-glucuronic acid; 1,4 β-Dglucose; and 1,4-α-L-rhamnose) [6]. Native gellan is called as high acyl gellan (HAG) because it presents two acyl groups, an acetate group (C6) and a glycerate group (C2) located in its glucose residue [14].…”

Section: Introductionmentioning

confidence: 99%

Effect of high acyl gellan addition on activation energy values and flow behavior of film forming solutions

Pena-Florez¹,

González-Cuello²,

Quintana-Martinez³

2018

ces

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Polysaccharides such as gellan gum have been used in the alimentary industry in order to produce functional foods. The estimation of the activation energy of biopolymers materials provides important information for adequate selection and application of these materials, which are utilized in processes such as active film production. This study aims to determine the flow behavior and activation energy of film forming solution (FFS) based on carboxymethylcellulose (CMC) and xanthan gum (XG) formulated with various concentrations (0.1, 0.5 and 0.7 % p/v) of high acyl gellan (HAG). The flow behavior of the dispersions was determined at 25°C with a controlled stress rheometer (HAAKE MARS 60) whereas the activation energy values were established through modeling the relationship between viscosity and temperature employing the Arrhenius equation. All the studied FFS showed non-Newtonian shear-thinning behavior with an adequate 630 Ricardo Peña-Flórez et al. adjustment to the Ostwald de Waele model. With respect to the activation energy values, the highest concentration of HAG yielded, the highest activation energy values (37 to 48 kJ/mol); whereas dispersions without HAG showed the lowest activation energy values (1.27 kJ/mol). These findings indicated that activation energy is proportional to HAG concentration. These results are promising and suggest the possibility of developing heat resistant active films based on HAG.

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Rheological characterization and activation energy values of binary mixtures of gellan

Cited by 16 publications

References 38 publications

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

Physicochemical and rheological properties of gum seed and pulp from Hymenaea courbaril L.

Effect of Lactobacillus acidophilus addition on mechanical and barrier properties of binary films during storage

Effect of high acyl gellan addition on activation energy values and flow behavior of film forming solutions

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