Viscosities of Pectin Solutions

Owens, H. S.; Lotzkar, H.; Merrill, Reynold C.; Peterson, Michael

doi:10.1021/ja01235a035

Cited by 45 publications

(23 citation statements)

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“…Dougherty and Nelson (120), however, did not observe this phenomenon in whole tomato juice. Many authors (121)(122)(123) have reported that addition of NaCl decreases the viscosity of dilute pectic substances. NaCl decreases the charge on the pectin molecule, thus allowing formation of parallel dimers and trimers as well as increases in molecular folds in pectin molecules.…”

Section: Electrolytesmentioning

confidence: 99%

Quality attributes of processed tomato products: A review

Thakur

Singh

Nelson

1996

Food Reviews International

150

120

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Tomato is the second largest vegetable crop in dollar value in the United States and other parts of the world. World production of tomatoes for processing stands over 20 million tons per annum, with more than 50% in the United States. Processed tomato products are an important source of minerals and vitamins in the diet of U.S. consumers. An American consumes over 12 kg of processed tomatoes per year excluding tomato ketchup and sauce. In addition to nutritive value, the color, consistency, and flavor are the major quality attributes of processed tomato products which influence the buying behavior of the consumer. These attributes are highly variable and change with changes in fruit cultivar, growing conditions, and/or processing parameters. This paper reviews the quality factors of processed tomato products along with the factors that affect them.

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Section: Electrolytesmentioning

confidence: 99%

Quality attributes of processed tomato products: A review

Thakur

Singh

Nelson

1996

Food Reviews International

150

120

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“…15,16 A change in every parameter affects another parameter. 18 For these reasons, in order to design an effective drug delivery system, the influences of all critical parameters on the performance of the system should be investigated together with their synergic effects. 17 It is very well known for almost 75 years that pectin concentration of the solution is very effective on viscosity of pectin solution, and viscosity of pectin solution controls gel formation.…”

Section: Introductionmentioning

confidence: 99%

Theophylline‐loaded pectin‐based hydrogels. II. Effect of concentration of initial pectin solution, crosslinker type and cation concentration of external solution on drug release profile

Sarioglu

Kocaaga

Turan

et al. 2019

J of Applied Polymer Sci

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A series of drug-loaded pectin hydrogels were prepared by mixing method in two ion types, Ca +2 or Zn +2 , for wound dressing applications and their drug release performances were investigated at pH 6.4 in four different calcium ion concentrations of external solution. Pectin hydrogels were synthesized in three different concentrations of initial pectin solution and theophylline was used as a model drug. Fourier transform infrared spectroscopy, scanning electron microscopy, and atomic force microscopy were used for hydrogel characterization. Additionally, fluid handling capacity, swelling behavior, dehydration rate, dispersion characteristic, dressing pH determination, water vapor permeability, oxygen permeability, surface contact angle, flexibility, mass per unit area, and thickness were determined for selected hydrogels. One of the most valuable contributions of our study is that the concentration of initial pectin solution and calcium ion concentration of external solution are very important parameters to obtain an effective drug release. After evaluating all data, we have shown that flexible and transparent pectin-based wound dressings can be synthesized as a controlled drug release system. Zinc-containing hydrogel was antibacterial against Staphylococcus aureus and Escherichia coli but not suitable for cell migration. On the other hand, calcium-based hydrogel was nontoxic on the fibroblast cells and it had no negative effect on cell migration.

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“…It has been reported that pectin molecules in solution exist in a high state of aggregation in solutions >0.1%, as a result of suppressed ionization of carboxyl groups (17). It was found through titration and pH versus viscosity studies of 2% solutions a t 45' that some carboxyl groups are not readily ionizable until pH 7.5, above which such solutions show a sharp decrease in viscosity, which can be attributed t o increased repulsive forces tending to further lower the degree of aggregation.…”

Section: Resultsmentioning

confidence: 99%