Rheological properties of tamarind (Tamarindus indica L.) seed mucilage obtained by spray-drying as a novel source of hydrocolloid

Alpizar-Reyes, Erik; Román‐Guerrero, Angélica; Gallardo‐Rivera, Raquel; Varela-Guerrero, Víctor; Cruz-Olivares, J.; Pérez‐Alonso, C.

doi:10.1016/j.ijbiomac.2017.09.048

Cited by 37 publications

(23 citation statements)

References 48 publications

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“…It was perceivable that TSP solutions were stable in acidic and weakly alkaline environments. This is in contrast to Alpizar-Reyes’s [27] research, in which the apparent viscosity of TSP decreased with the decreasing pH. The decreasing viscosity may be due to an increase in charge density [42], which promotes a contraction of the TSP molecules.…”

Section: Resultsmentioning

confidence: 60%

“…At low shear rates, the stretching macromolecules of TSP would intertwine to form aggregates, resulting in increased flow resistance and high viscosity. At high shear rates, the shear thinning behavior of the system was related to the orientation of polysaccharide macromolecules along the streamline of the flow [26], as they gradually align themselves in the shear flow direction to reduce the resistance [27]. The polysaccharide aggregates formed at high concentrations may partially break at a high shear rate and strengthen the shear thinning behavior to a certain extent.…”

Section: Resultsmentioning

confidence: 99%

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Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed

et al. 2019

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A polysaccharide was extracted in high yield from tamarind (Tamarindus indica L.) seed (TSP) by acidic hot water extraction and ethanol precipitation. It was composed of 86.2% neutral polysaccharide, 5.4% uronic acid and 1.3% protein. The molecular weight of TSP was estimated to be about 1735 kDa, with glucose, xylose, and galactose in a molar ratio of 2.9:1.8:1.0 as the major monosaccharides. The steady shear and viscoelastic properties of TSP aqueous solutions were investigated by dynamic rheometry. Results revealed that TSP aqueous solution at a concentration above 0.5% (w/v) exhibited non-Newtonian shear-thinning behavior. Dynamic oscillatory analysis revealed that 10% (w/v) TSP showed as a “weak gel” structure. Apparent viscosities and viscoelastic parameters of TSP solutions decreased drastically in an alkaline solution of pH > 10, but slightly influenced by acidic solution, high temperature and the presence of salt ions and sucrose. These results indicated that TSP possessed excellent pH-resistance and thermo-stability, which might be suitable for applications in acidic beverages and high-temperature processed foodstuffs.

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Section: Resultsmentioning

confidence: 60%

Section: Resultsmentioning

confidence: 99%

Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed

et al. 2019

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“…The viscosity was recorded in triplicates using 23–24 mL of dispersion in measuring cup at 1 to 100 s −1 shear rate at 25 ± 0.1°C. Similarly the effect of temperature and pH was also measured at temperatures of 20, 30, 40, 60, and 80 ± 0.1°C, and 4, 7, and 10 pH, respectively, maintaining at measuring temperature for 5 min (Alpizar‐Reyes et al, ; Xiu, Zhou, Zhu, Wang, & Zhang, ). The consistency index ( k ) and flow behavior index ( n ) values were measured using power law model or Ostwald‐de‐Waele (Equation 5):

normalη = {kγ}^{n - 1}

where, γ ‐ shear rate (s −1 ), k is the consistency coefficient (Pa s n ), n is the flow behavior index (dimensionless), η apparent viscosity (Pa s), given by relation

normalη = \frac{τ}{γ}

.…”

Section: Methodsmentioning

confidence: 99%

“…followed by overnight stirring at 300 rpm in ambient temperature and 24 h tempering at 4 ± 1 C. Rheological parameters were measured using the rheometer of Anton paar modular compact model(MCR 52 Anton Paar Co. Ltd., Austria). The viscosity was recorded in triplicates using 23-24 mL of dispersion in measuring cup at 1 to 100 s −1 shear rate at 25 ± 0.1 C. Similarly the effect of temperature and pH was also measured at temperatures of 20, 30, 40, 60, and 80 ± 0.1 C, and 4, 7, and 10 pH, respectively, maintaining at measuring temperature for 5 min(Alpizar-Reyes et al, 2018;Xiu, Zhou, Zhu, Wang, & Zhang, 2011). The consistency index (k) and flow behavior index (n) values were measured using power law model or Ostwald-de-Waele (Equation 5):…”

mentioning

confidence: 99%

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Khushbu

Sunil

Chidanand

et al. 2019

J Food Process Engineering

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Influence of three particle size (<180, 180, and 250 μm) of shallot flour on compositional, structural, rheological, and thermal properties were studied. Carbohydrate, starch, fiber, amylose, amylopectin, color, and other functional properties showed the indirect effect with an increase in particle size and were found to be higher in lowest particle size, whereas, protein, bulk, true density were lower and ash, fat, moisture, aw, was unaffected by particle size. Rheological properties at concentration (0.5, 1.0, 1.5, and 2.0% [w/w]), temperature (20, 30, 40, 60, and 80°C) and pH (4, 7, and 10) revealed Non‐Newtonian, shear thinning behavior of all samples with flow behavior index (n) <1 and coefficient of determination (R2) >0.90, using power law model. Examined pasting property showed higher viscosity values, holding strength and lower peak time and temperature for sample with lower particle size. Thermal parameters (T o, T p, and T c) and change of enthalpy ( ΔH) values increased with increase in particle size. Practical application A comprehensive study of rheological, thermal, and structural properties concludes application of shallot flour as a thickener in various food products. The particle size of shallot flour (<180 μm) was found to be most suitable for their application as a thickener, evident from proximate, physiochemical, functional, rheological, pasting, and thermal parameters. SEM results also reveal the application of shallot flour (<180 μm) as a thickener. Shallot flour can not only improve the texture of the food products as natural thickener but can also enhance the flavor profile.

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“…Tamarind seed mucilage dispersions presented a non‐Newtonian shear thinning behavior, but temperature, pH, and salts strongly affected their viscosity and pseudoplasticity. As such, tamarind seed mucilage could be applied in the production of foods that require additives with thickening capacity (Alpizar‐Reyes et al., ). The presence of carbohydrates also resulted in the production of emulsion films of sesame seed oil with sonication.…”

Section: Wastes and Byproducts From Tropical Fruits And Their Currentmentioning

confidence: 99%

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

Villacís-Chiriboga

Elst

Camp

et al. 2020

Comp Rev Food Sci Food Safe

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Tropical fruits represent one of the most important crops in the world. The continuously growing global market for the main tropical fruits is currently estimated at 84 million tons, of which approximately half is lost or wasted throughout the whole processing chain. Developing novel processes for the conversion of these byproducts into value‐added products could provide a viable way to manage this waste problem, aiming at the same time to create a sustainable economic growth within a bio‐economy perspective. Given the ever‐increasing concern about sustainability, complete valorization through a bio‐refinery approach, that is, zero waste concept, as well as the use of green techniques is therefore of utmost importance. This paper aims to report the status on the valorization of tropical fruit byproducts within a bio‐refinery frame, via the application of traditional methodologies, and with specific attention to the extraction of phenolics and carotenoids as bioactive compounds. The different types of byproducts, and their content of bioactives is reviewed, with a special emphasis on the lesser‐known tropical fruits. Moreover, the bioactivity of the different types of extracts and their possible application as a resource for different sectors (food, pharmaceutical, and environmental sciences) is discussed. Consequently, this review presents the concepts of tropical fruit biorefineries, and the potential applications of the isolated fractions.

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Rheological properties of tamarind (Tamarindus indica L.) seed mucilage obtained by spray-drying as a novel source of hydrocolloid

Cited by 37 publications

References 48 publications

Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed

Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed

Effect of particle size on compositional, structural, rheological, and thermal properties of shallot flour as a source of thickening agent

Valorization of byproducts from tropical fruits: Extraction methodologies, applications, environmental, and economic assessment: A review (Part 1: General overview of the byproducts, traditional biorefinery practices, and possible applications)

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