Thermal hysteresis phenomena in aqueous xanthan gum solutions

Nsengiyumva, Emmanuel M.; Heitz, Mark P.; Alexandridis, Paschalis

doi:10.1016/j.foodhyd.2023.108973

Cited by 11 publications

(3 citation statements)

References 64 publications

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“…A possible explanation for these results could be the ability of XG chains to penetrate into the PL micellar network and to improve both the viscous and the elastic response, even in conditions of high applied strains. The XG concentration considerably influenced its viscosity and thermal history in aqueous solutions [ 66 ]. The addition of different amounts of XG to PL aqueous solutions (samples 6, 9–11) influenced the gelation temperature and rheological characteristics of the hydrogels ( Table 1 ).…”

Section: Resultsmentioning

confidence: 99%

Self-Healing of Pluronic® F127 Hydrogels in the Presence of Various Polysaccharides

Lupu,

Gradinaru,

Rusu

et al. 2023

Gels

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Thermoresponsive Pluronic® F127 (PL) gels in water were investigated through rheological tests in different shear conditions. The gel strength was tuned with the addition of 1% polysaccharide solution. In the presence of xanthan gum (XG), the viscoelastic behavior of PL-based hydrogels was improved in aqueous environment, but the rheological behavior was less changed with the addition of XG in PBS solutions, whereas in the presence of 0.1 M NaCl, the viscoelastic parameters decreased. PL micellar networks exhibited a self-healing ability, recovering their initial structure after applying cycles of high strain. The rheological characteristics of the PL hydrogel changed with the addition of 1% polysaccharides (xanthan gum, alginate, κ-carrageenan, gellan, or chitosan). PL/polysaccharide systems form temperature-responsive hydrogels with shear thinning behavior, yield stress, and self-healing ability, being considered a versatile platform for injectable biomaterials or bioinks. Thus, in the presence of xanthan gum in aqueous medium, the gel strength was improved after applying a high strain (the values of elastic modulus increased). The other investigated natural polymers induced specific self-healing behaviors. Good performances were observed with the addition of gellan gum, alginate, and κ-carrageenan, but for high values of strain, the ability to recover the initial structure decreased. A modest self-healing behavior was observed in the presence of chitosan and xanthan gum dissolved in NaCl solution.

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Section: Resultsmentioning

confidence: 99%

Self-Healing of Pluronic® F127 Hydrogels in the Presence of Various Polysaccharides

Lupu,

Gradinaru,

Rusu

et al. 2023

Gels

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show abstract

“…Reports in the XG literature have suggested that temperature can induce a structural transition from a helical structure to one where XG adopts a more flexible, disordered conformation that leads to an increase in solution viscosity [ 13 , 32 , 34 , 35 ]. Intrinsic viscosity is a convenient representation that can be used to track this type of transition.…”

Section: Resultsmentioning

confidence: 99%

Salt and Temperature Effects on Xanthan Gum Polysaccharide in Aqueous Solutions

Nsengiyumva,

Heitz,

Alexandridis

2023

IJMS

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Xanthan gum (XG) is a carbohydrate polymer with anionic properties that is widely used as a rheology modifier in various applications, including foods and petroleum extraction. The aim was to investigate the effect of Na+, K+, and Ca2+ on the physicochemical properties of XG in an aqueous solution as a function of temperature. Huggins, Kraemer, and Rao models were applied to determine intrinsic viscosity, [η], by fitting the relative viscosity (ηrel) or specific viscosity (ηsp) of XG/water and XG/salt/water solutions. With increasing temperature in water, Rao 1 gave [η] the closest to the Huggins and Kraemer values. In water, [η] was more sensitive to temperature increase (~30% increase in [η], 20–50 °C) compared to salt solutions (~15–25% increase). At a constant temperature, salt counterions screened the XG side-chain-charged groups and decreased [η] by up to 60% over 0.05–100 mM salt. Overall, Ca2+ was much more effective than the monovalent cations in screening charge. As the salt valency and concentration increased, the XG coil radius decreased, making evident the effect of shielding the intramolecular and intermolecular XG anionic charge. The reduction in repulsive forces caused XG structural contraction. Further, higher temperatures led to chain expansion that facilitated increased intermolecular interactions, which worked against the salt effect.

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“…Xanthan gum has good thickening, pseudoplastic rheology, water solubility, suspension, emulsion stability, acid and alkali resistance, salt resistance, temperature resistance, excellent compatibility, and other properties. It is widely used in the food industry [30]. Secondly, carrageenan also has good solubility.…”

Section: Optimization Of Pre-treatment Methods 1 Selection Of Purific...mentioning

confidence: 99%

A Green Bridge: Enhancing a Multi-Pesticide Test for Food by Phase-Transfer Sample Treatment Coupled with LC/MS

Jin,

Shen,

Liu

et al. 2023

Molecules

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The preparation and treatment of the sample has become an important part of the determination process, which directly affects the accuracy of detection. The preparation of the sample for final detection is actually a process of separation and transfer of the target to be tested from the sample matrix. The phase-transfer process of analysis and detection is the process of transferring the target substance to be measured from a complex multiphase system to a simple homogeneous system. This study shows a new phase-transfer process for food sample pretreatment in the determination of carbamate pesticides. Edible gum, xanthan gum, carrageenan, and gelatin were selected for purification testing from the perspective of eco-friendliness and safety. Phase-transfer purification process research was carried out on spinach and other foods. Compared with the commonly used QuEChERS method, the LC/MS results indicate that the straightforward carrageenan treatment process can significantly diminish the detection matrix effect and yield similarly superior detection parameters. The phase-transfer purification method with carrageenan has similar sensitivity and systematic error. The limits of detection and limits of quantitation of each pesticide compound in six plant sample substrates were 0.02–0.36 μg/kg and 0.06–1.9 μg/kg, respectively, which were lower than the residue limits here and abroad. Supplemental recoveries in six blank samples at 5, 20, and 100 μg/kg with the phase-transfer process method were better than those for the QuEChERS method. Positive determination results of actual samples using carrageenan phase-transfer purification proved that this method can be used for related detection from a practical point of view.

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Thermal hysteresis phenomena in aqueous xanthan gum solutions

Cited by 11 publications

References 64 publications

Self-Healing of Pluronic® F127 Hydrogels in the Presence of Various Polysaccharides

Self-Healing of Pluronic® F127 Hydrogels in the Presence of Various Polysaccharides

Salt and Temperature Effects on Xanthan Gum Polysaccharide in Aqueous Solutions

A Green Bridge: Enhancing a Multi-Pesticide Test for Food by Phase-Transfer Sample Treatment Coupled with LC/MS

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