Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties

Yousefi, Alireza; Eivazlou, Razieh; Razavi, Seyed Mohammad Ali

doi:10.1016/j.ijbiomac.2016.06.046

Cited by 19 publications

(10 citation statements)

References 35 publications

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“…Compared with the oligomeric results obtained by HPSEC, it seems that mild processing conditions involved oligomeric fractions with higher average molecular weights and higher viscous and elastic features of the corresponding gelling matrices. Overall, these outcomes support the hypothesis that the interplay between biopolymers and oligomers-OH groups, create more stable junction zones that are promoted in the presence of high molecular weight oligomers [ 30 ].…”

Section: Resultssupporting

confidence: 76%

Valorization of Arnica montana Wastes after Extraction of the Ethanol Tincture: Application in Polymer-Based Matrices

Flórez‐Fernández¹,

Ferreira-Anta²,

Torres³

et al. 2021

Polymers

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The waste solids remaining after the ethanolic extraction of arnica were proposed as raw material for the recovery of the remaining phenolic fraction. Greener processes based on intensification extraction, with microwave (MHG) and ultrasound (UAE) assistance and pressurized hot water extraction under subcritical conditions (AH), were studied. The entire process provided approximately 28% of phenolics for the sequence when MHG was used, 22% in the sequence where AH was employed, and the extracts showed up to 60% the ABTS radical scavenging capacity of Trolox. However, the cytotoxic effects on the cell growth of tumoral cells were only moderate. Therefore, considering a possible external topical application, extracts containing selected arnica extracts were further used to develop polymer-based gelled matrices formulated with either chitosan or polyvinyl alcohol. Rheological testing indicated that all proposed matrices exhibited relatively high mechanical features, even better than those determined with matrices prepared with their counterpart commercial arnica tinctures. Overall, the shear-thinning behavior of gelled matrices loaded with arnica extracts obtained by MHG or AH stages was enhanced compared to those containing ethanolic extracts, whereas the viscoelastic features became smoother for polymeric matrices incorporated with arnica extracts recovered at the highest MHG irradiation powers or at the highest set point temperatures of AH treatments.

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Section: Resultssupporting

confidence: 76%

Valorization of Arnica montana Wastes after Extraction of the Ethanol Tincture: Application in Polymer-Based Matrices

Flórez‐Fernández¹,

Ferreira-Anta²,

Torres³

et al. 2021

Polymers

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“…The enhanced viscosity exhibited a maximum around the same values of shear rate in the presence of glucose. Analysing the data sets in terms of moles of sugar by gram of tragacanth to compare T‐S2 (~0.23 mol g −1 ) to T‐G1 (~0.22 mol g −1 ) and T‐S3 (~0.46 mol g −1 ) to T‐G2 (~0.44 mol g −1 ), the outcomes suggest that the interactions between the polymer and sugars are favoured at low shear rates (<10 s −1 ) in the presence of sugars with low molecular size, which is consistent with those results for other hydrocolloids as dextran (Mazurkiewicz et al ., ) or sage seed gum affected by various sugars (Yousefi et al ., ). Latter authors indicated that the highest viscosity increase at low shear rates in the presence of low molecular size sugars is related to increasing the number of junction zones.…”

Section: Resultsmentioning

confidence: 97%

Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars

Torres

Moreira

Chenlo

2017

Int J of Food Sci Tech

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Flow curves of aqueous dispersions of tragacanth gum (T) with sucrose and glucose at different temperatures were determined using a controlled-stress rheometer. The effect of sodium chloride without or with sucrose (at the highest content) on the rheology of T dispersions was evaluated. The presence of sucrose and glucose promoted a noticeable enhancement impact on the apparent viscosity of aqueous T dispersions, which depended on sugar type/content, shear rate and temperature. In all cases, the glucose addition led to the largest enhanced viscosities at low shear rates (<10 s À1 ) and temperature. The joint action of sugar and salt exhibited a notable effect on apparent viscosity at low shear rates, softening the strong shear-thinning behaviour of T samples. Flow curves of T in the presence of sugars were satisfactorily described by the Cross-Williamson model, being semi-empirical correlations of the model parameters with ingredients content and temperature stablished.

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“…Firstly, the experimental shear stress ( τ )‐shear rate (

true \overset{γ}{true}

) data were collected and fitted with different models, to ascertain the best equation to relate shear rate to shear stress data. For this purpose, four different viscous flow models were used to fit the experimental flow curves of the NWS and NWS–SSG mixtures as follows : Ostwald–de Waele's (or Power law) model:

τ = k_{normalp} {true \overset{γ}{true}}^{n_{normalp}}

where, k p (Pa/s n ) and n p are the Ostwald–de Waele consistency coefficient and flow behavior index, respectively. Bingham's model:

τ = τ_{0 B} + μ_{normalB} \dot{γ}

where, μ B (Pa/s) and τ 0B are the Bingham plastic viscosity and yield stress (Pa), respectively. Herschel–Bulkley's model:

τ = τ_{0 H} + k_{normalH} {true \overset{γ}{true}}^{n_{normalH}}

where, τ 0H is the yield stress (Pa), k H is the consistency coefficient (Pa/s n ) and n H is the flow behavior index of Herschel–Bulkley model. Sisko's model:

τ = η_{normal∞} + k_{normalS} {true \overset{γ}{true}}^{n_{normalS} - 1}

where, η (Pa/s), k S (Pa/s n ), n s and η ∞ (Pa/s) are the apparent viscosity, consistency coefficient, and flow behavior index and limiting viscosity at high shear rate, respectively. …”

Section: Methodsmentioning

confidence: 99%

“…SSG also represents weak gel properties, so that it can be used as an alternative to most of the non‐gelling gums for food applications . The rheological properties of SSG have been recently studied, including investigation on dilute solution , steady shear , and dynamic shear behaviors. Razavi et al found that the SSG solutions (0.5–2% w/w) at different temperatures (20–50°C) exhibit strong pseudoplastic behavior, which was even more remarkable than commercial hydrocolloids.…”

Section: Introductionmentioning

confidence: 99%

Influence of sage seed gum on some physicochemical and rheological properties of wheat starch

et al. 2017

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The effect of sage seed gum at different concentrations (0, 0.1, 0.25, and 0.5% w/w) on swelling power, solubility index, paste clarity, and steady shear flow behavior of wheat starch dispersion (2%, w/w) was evaluated. Sage seed gum addition enhanced the swelling power at all temperatures chosen (50–90°C). It also increased leakage of starch polymers at temperatures <80°C. In contrast, this addition decreased the activation energy needed for swelling (up to 34.17%) and solubilization (up to 30.85%). The paste clarity of wheat starch significantly decreased in the presence of SSG (p < 0.05). The apparent viscosity increased with the increasing SSG concentration and all the samples exhibited shear thinning flow behavior. Among the rheological model used, Sisko's model fitted well to the experimental data (R2 = 0.988–0.999, RMSE = 0.001–0.0018). Accordingly, addition of sage seed gum up to 0.5% resulted in an approximately twofold increase in η∞, 251‐fold in ks, but a 19% decrease in ns values of wheat starch dispersion. The concentration dependence of the apparent viscosity at a shear rate range of 10–100 s−1 was also analyzed using well‐defined models.

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Steady shear flow behavior of sage seed gum affected by various salts and sugars: Time-independent properties

Cited by 19 publications

References 35 publications

Valorization of Arnica montana Wastes after Extraction of the Ethanol Tincture: Application in Polymer-Based Matrices

Valorization of Arnica montana Wastes after Extraction of the Ethanol Tincture: Application in Polymer-Based Matrices

Enhancement effect on apparent viscosity of aqueous tragacanth gum dispersions promoted by sugars

Influence of sage seed gum on some physicochemical and rheological properties of wheat starch

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