Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid–sucrose model system: simplex lattice mixture design approach

Ozgur, Aylin; Doğan, Mahmut; Karaman, Safa

doi:10.1007/s00217-016-2809-7

Cited by 10 publications

(10 citation statements)

References 32 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In other words, by adding 0.2% pectin and 0.2% xanthan, an OC with a density of 1.255 g/cm 3 was obtained. Furthermore, the mixing temperature had a significant effect on the change in density ( p < 0.05), probably because dispersion and dissolution of hydrocolloids are directly related to temperature [ 24 , 41 , 42 ]. Thus, a more homogeneous solution is obtained at higher temperatures, and the measured density was lower at a mixing temperature of 4°C.…”

Section: Resultsmentioning

confidence: 99%

Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids

Mohammadi,

Mahdavi-Yekta,

Reihani

et al. 2024

International Journal of Food Science

View full text Add to dashboard Cite

Orange concentrate (OC) is one of the main raw materials in the nonalcoholic beverage industry. Considering the difference in orange varieties, preserving its natural quality is essential to yield a product with favorable attributes and physical stability. Thus, the present study is aimed at assessing the effect of pectin, xanthan, and carboxymethyl cellulose (CMC) in a concentration range of 0–0.2% (w/v) along with mixing temperature on Brix, pH, acidity, density, turbidity, and viscosity of OC and at calculating the model equation for each attribute. The results showed that, except for CMC, the influence of concentration, type, and amount of hydrocolloid on pH changes was insignificant. Adding each hydrocolloid individually, in pairs, or threes reduced the density, and the measured density was lower at a mixing temperature of 4°C. Also, it was observed that mixing temperature was the only factor influencing turbidity, and the values were significantly lower at 80°C compared to 4°C. A significant interaction effect of xanthan concentration and mixing temperature on the Brix was observed. Adding hydrocolloids, except pectin, resulted in a significant (p<0.05) increase in viscosity, and xanthan had the greatest effect on the viscosity. A suitable model was designed using pectin and xanthan, pectin and CMC, and all three gums, resulting in a final OC product with high stability and improved physical and chemical attributes. The optimized values for Brix, pH, acidity, density, turbidity, and OC viscosity were achieved using 0.08% pectin, 0.19% xanthan, and 0.08% CMC at 80°C mixing temperature.

show abstract

Section: Resultsmentioning

confidence: 99%

Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids

Mohammadi,

Mahdavi-Yekta,

Reihani

et al. 2024

International Journal of Food Science

View full text Add to dashboard Cite

show abstract

“…These compounds, which have a high molecular weight, are water-soluble (soluble in cold water) and can exhibit an extremely high viscosity even at low concentrations. The materials hydrate in cold water to yield a viscous solution with pseudo-plastic flow behavior [ 28 , 29 ].…”

Section: Discussionmentioning

confidence: 99%

Reduction of aerosols and splatter generated during ultrasonic scaling by adding food-grade thickeners to coolants: an in-vitro study

et al. 2021

View full text Add to dashboard Cite

“…Stress sweep tests were performed in the stress range of 0.1–10 Pa and a constant frequency (0.1 Hz) to identify the linear viscoelastic region (LVR). Using the data from the frequency sweep test performed from 0.1 to 10 Hz at a constant stress of 0.2 Pa (within the LVR), the average values for the storage modulus ( G ′), viscous modulus ( G ″), and LT (tan δ ) of the foams were automatically calculated by RheoWin Data Manager (RheoWin Pro V 4.0, HAAKE, Karlsruhe, Germany) using the following equations: (Ozgur et al, 2017).

G^{'} goodbreak= \frac{σ_{0}}{ϵ_{0}} * \cos δ

G^{''} goodbreak= \frac{σ_{0}}{ϵ_{0}} * \sin δ

\tan δ goodbreak= \frac{G^{''}}{G^{'}}

…”

Section: Methodsmentioning

confidence: 99%

“…Finally, the foam sample was poured into the mixing bowl and all foams were mixed until they reached a specific density (0.5 g/ml). Germany) using the following equations: (Ozgur et al, 2017).…”

Section: Overrun (%) Measurementmentioning

confidence: 99%

Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis

Güldane

Doğan

2022

Food Processing Preservation

Self Cite

View full text Add to dashboard Cite

Foam is a two‐phase system in which continuous liquid and discontinuous gas phases interact. Maintaining equilibrium between these phases can only be achieved by optimizing the properties of the foam. The aim of the current research is to optimize process parameters (PPs) such as protein type, hydrocolloid concentration, hydrocolloid type, and mixing temperature in the preparation of model foam using the Taguchi method (TM) and gray relational analysis (GRA) in conjunction with principal component analysis (PCA). The experiments were performed using the Taguchi orthogonal array (L16) and then the effects of PPs on the overrun (OR), bubble size (BS), and loss tangent (LT) were investigated. The results showed that GRA‐PCA performed better than TM in optimizing the multiple responses. Consequently, the foam optimized for OR, LT, and BS could be prepared by whipping a sugar‐containing solution with saponin (0.096%), whey protein concentrate (0.5%) and pectin (0.05%) at 80°C. Practical applications There is a need for alternative foaming agents for foam production in the food industry. For this purpose, optimization methods such as Taguchi method (TM) and gray relational analysis (GRA)‐ principal component analysis (PCA) were used to determine better foaming properties (higher foamability and more elasticity) of the test sample with a combination of Gypsophila saponin, milk proteins, and hydrocolloids. As a result, it was found that GRA‐PCA is a more effective optimization method than TM in multi‐response optimization of food foams.

show abstract

Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid–sucrose model system: simplex lattice mixture design approach

Cited by 10 publications

References 32 publications

Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids

Assessment of Physicochemical Properties of Orange Juice Concentrate Formulated with Pectin, Xanthan, and CMC Hydrocolloids

Reduction of aerosols and splatter generated during ultrasonic scaling by adding food-grade thickeners to coolants: an in-vitro study

Multi‐response optimization of process parameters of saponin‐based model foam using Taguchi method and gray relational analysis coupled with principal component analysis

Contact Info

Product

Resources

About