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Pu C, Luo Y, Sun Y, Zhang J, Cui H, Li M, Sun Q, Tang W. Water in water emulsion stabilized by liposomes developed from whey protein isolate and xanthan gum: Environmental stability and photoprotection effect for riboflavin. Int J Biol Macromol 2024; 262:130036. [PMID: 38354924 DOI: 10.1016/j.ijbiomac.2024.130036] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/21/2023] [Revised: 02/01/2024] [Accepted: 02/05/2024] [Indexed: 02/16/2024]
Abstract
The purpose of this work is to explore the feasibility of water in water (W/W) emulsion stabilized with liposomes as a water-soluble nutraceutical carrier. A W/W emulsion system composed of xanthan gum (XG) and whey protein isolate (WPI) with different amount (0.2 %, 0.4 %, and 0.6 %) of liposomes as stabilizer was constructed. Fast green staining observation showed that XG was the internal phase and WPI was the continuous phase respectively. Confocal laser scanning microscopy revealed that with the increase of liposomes concentration from 0.4 % to 0.6 %, the interface thickness of the W/W emulsions was approximately twice that of the 0.2 % liposome-stabilized emulsion.The emulsions remained stable under neutral and weakly alkaline conditions. The droplet sizes of the emulsions were little affected by ionic strength. The binding constant (Ka) for XG to riboflavin (12.22) was approximately 5 times that for WPI to riboflavin (2.46), suggesting that riboflavin had a stronger binding affinity for the XG molecule compared to WPI. The fluorescence spectra of riboflavin showed that 0.4 % and 0.6 % liposome stabilized emulsions could effectively retard the photodegradation of riboflavin under ultraviolet irradiation. The successful construction of liposomes stabilized W/W emulsion provides a novel strategy for delivering water-soluble bioactive substances.
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Affiliation(s)
- Chuanfen Pu
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
| | - Yongxue Luo
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Yue Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Jie Zhang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Hanwen Cui
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Man Li
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Qingjie Sun
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Wenting Tang
- School of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China.
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Park S, Shin Y, Jung S. Structural, rheological properties and antioxidant activities analysis of the exopolysaccharide produced by Rhizobium leguminosarum bv. viciae VF39. Int J Biol Macromol 2024; 257:128811. [PMID: 38101683 DOI: 10.1016/j.ijbiomac.2023.128811] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2023] [Revised: 11/27/2023] [Accepted: 12/12/2023] [Indexed: 12/17/2023]
Abstract
Microbial exopolysaccharide is an eco-friendly and non-toxic biopolymeric materials widely used in various industrial fields such as pharmaceutical, food and cosmetics based on its structural, rheological and physiochemical properties. A microbial exopolysaccharide (VF39-EPS) was directly isolated from Rhizobium leguminosarum bv. viciae VF39. Structural analysis using FTIR and 2D NMR spectroscopy confirmed the complete chemical structures of VF39-EPS as 3-hydroxybutanoylglycan with octasaccharide repeating units containing two pyruvyl, two acetyl, and one 3-hydroxybutanoyl group. VF39-EPS exhibited thermal stability up to 275 °C and showed characteristic rheological behaviors of structural fluid with weak gel-like properties above 4 % the aqueous solution, suggesting VF39-EPS as a potential effective thickener or hydrogel scaffolder. Flow behavior tests validated broad stability at a wide range of both pHs from 2 to 12 and temperatures from 25 to 75 °C, and even in the presence of various salts. Furthermore, VF39-EPS showed excellent antioxidant effects of 78.5 and 62.4 % (n = 3, p < 0.001) in DPPH scavenging activity and hydroxyl radical scavenging activity, respectively. Therefore, those structural, rheological and antioxidant properties suggest that VF39-EPS could be one of the excellent biomaterial candidates for cosmetic, food and pharmaceutical industries based on its characteristic rheological behaviors in various condition and excellent antioxidant activity.
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Affiliation(s)
- Sohyun Park
- Department of Bioscience and Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, South Korea
| | - Younghyun Shin
- Department of Bioscience and Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, South Korea
| | - Seunho Jung
- Department of Bioscience and Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, South Korea; Department of System Biotechnology, Microbial Carbohydrate Resource Bank (MCRB), Konkuk University, 120 Neungdong-ro, Gwangjin-gu, Seoul 05029, South Korea.
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Zhan W, Zhong H, Liu G, Liu X. Rheological behavior of xanthan gum suspensions with Fe-based nanoparticles: the effect of nanoparticles and the mechanism. SOFT MATTER 2023; 19:7684-7690. [PMID: 37791910 DOI: 10.1039/d3sm00769c] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/05/2023]
Abstract
The rheological behavior of a xanthan gum (XG) suspension with Fe-based nanoparticles (Fe-NPs), e.g., nanoparticles of zerovalent iron (nZVI) and Fe3O4 (nFe3O4), needs to be understood for better injection of Fe-NPs for groundwater remediation. In this study, the rheological behavior of a XG suspension of nZVI and nFe3O4 was investigated at different particle concentrations. The Ostwald, Sisko, Williamson, and Cross models were employed to fit the rheological behavior of the suspensions for quantitatively describing the effect of the particles. The results showed that the viscosity of the XG solutions decreased with increasing particle concentrations and they maintained shear thinning properties. The Cross model was the best among the four models to describe the shear thinning behavior of the XG solution in the presence of the particles. According to Cross model analysis, increasing particle concentrations increased the degree of shear thinning behavior, as indicated by the increase of the power index (n). Also, the relaxation time (λ) decreased with increasing particle concentrations, which indicated an increase of molecule movement of XG. Compared with nFe3O4, nZVI resulted in a larger decrease in viscosity and a larger increase in the degree of shear thinning behavior. There was a good linear relation between n and λ for the suspensions (R2 = 0.85), which indicated that increasing molecule movement of XG was an important mechanism for the particles to intensify the shear thinning rheological behavior of the XG suspension of Fe-NPs. This study added insight into the knowledge of the rheological properties of the XG suspension of Fe-NPs, which is of importance for the field injection effort.
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Affiliation(s)
- Weiyong Zhan
- State Key Laboratory of Water Resources Engineering and Management, Wuhan University, Wuhan 430072, China.
| | - Hua Zhong
- State Key Laboratory of Water Resources Engineering and Management, Wuhan University, Wuhan 430072, China.
- Eastern Institute for Advanced Study, Ningbo 315200, China
| | - Guansheng Liu
- State Key Laboratory of Water Resources Engineering and Management, Wuhan University, Wuhan 430072, China.
| | - Xianli Liu
- School of Environmental Science and Engineering, Hubei Polytechnic University, Huangshi 435003, China
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Wang L, Tian H, Zhang W, Li C, Xiang D. Insights into interaction mechanism between xanthan gum and galactomannan based on density functional theory and rheological properties. Food Chem 2023; 418:135990. [PMID: 37003202 DOI: 10.1016/j.foodchem.2023.135990] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/21/2022] [Revised: 03/08/2023] [Accepted: 03/17/2023] [Indexed: 03/30/2023]
Abstract
To explore the interaction sites and energies of ordered and disordered xanthan gum with locust bean gum (LBG), we prepared xanthan with different conformations and used it to form synergistic complexes with LBG. The interaction strength between xanthan and LBG was analyzed by analog computation using the density functional theory (DFT) method. Furthermore, the viscoelastic changes of the xanthan-LBG complex in different solutions were analyzed to verify the DFT results. The results showed that the ordered xanthan interacted with LBG through the side chains, with an interaction energy (EInt) of -479.450 kcal/mol. On the other hand, the disordered xanthan and LBG formed gels through backbone-to-backbone interactions, with an EInt of -262.290 kcal/mol. Overall, the study provides insights into xanthan-galactomannan gel formation and a theoretical basis for the broader application of xanthan.
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Meng Y, Gantier M, Nguyen TH, Nicolai T, Nicol E. Poly(ethylene oxide)/Gelatin-Based Biphasic Photocrosslinkable Hydrogels of Tunable Morphology for Hepatic Progenitor Cell Encapsulation. Biomacromolecules 2023; 24:789-796. [PMID: 36655630 DOI: 10.1021/acs.biomac.2c01250] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Abstract
Macroporous hydrogels have great potential for biomedical applications. Liquid or gel-like pores were created in a photopolymerizable hydrogel by forming water-in-water emulsions upon mixing aqueous solutions of gelatin and a poly(ethylene oxide) (PEO)-based triblock copolymer. The copolymer constituted the continuous matrix, which dominated the mechanical properties of the hydrogel once photopolymerized. The gelatin constituted the dispersed phase, which created macropores in the hydrogel. The microstructures of the porous hydrogel were determined by the volume fraction of the gelatin phase. When volume fractions were close to 50 v%, free-standing hydrogels with interpenetrated morphology can be obtained thanks to the addition of a small amount of xanthan. The hydrogels displayed Young's moduli ranging from 5 to 30 kPa. They have been found to be non-swellable and non-degradable in physiological conditions. Preliminary viability tests with hepatic progenitor cells embedded in monophasic PEO-based hydrogels showed rapid mortality of the cells, whereas encouraging viability was observed in PEO-based triblock copolymer/gelatin macroporous hydrogels. The latter has the potential to be used in cell therapy.
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Affiliation(s)
- Yuwen Meng
- IMMM, UMR-CNRS 6283, Le Mans Université, Le Mans Cedex 9 72085, France
| | - Malika Gantier
- GoLiver Therapeutics, IRSUN, 8 quai Moncousu - BP 70721, Nantes Cedex 44007, France.,Center for Research in Transplantation and Translational Immunology, UMR 1064, INSERM, Nantes Université, NantesF-44000, France
| | - Tuan Huy Nguyen
- GoLiver Therapeutics, IRSUN, 8 quai Moncousu - BP 70721, Nantes Cedex 44007, France
| | - Taco Nicolai
- IMMM, UMR-CNRS 6283, Le Mans Université, Le Mans Cedex 9 72085, France
| | - Erwan Nicol
- IMMM, UMR-CNRS 6283, Le Mans Université, Le Mans Cedex 9 72085, France
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Martins D, Dourado F, Gama M. Effect of ionic strength, pH and temperature on the behaviour of re-dispersed BC:CMC - A comparative study with xanthan gum. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Yang Q, Li Y, Cao Z, Miao J, Feng J, Xi Q, Lu W. Structure-property relationship in the evaluation of xanthan gum functionality for oral suspensions and tablets. Int J Biol Macromol 2023; 226:525-534. [PMID: 36513178 DOI: 10.1016/j.ijbiomac.2022.12.081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The functional properties of xanthan gum (XG) in pharmaceutical preparations depend on its rheological properties, which inevitably rely on its molecular structure. Hence, this work investigated the relationship between the molecular structure of XG and its rheological properties and functional characteristics, and revealed the structural factors influencing the XG functionalities in oral suspensions and matrix tablets. Primarily, the molecular structures of four commercial XG products were characterized by infrared spectroscopy, differential scanning calorimetry and measuring the monosaccharide composition, average molecular weight, and pyruvate and acetyl contents. Furthermore, the flow behavior and viscoelasticity of XG solutions, the viscoelasticity of XG hydrogels, and XG combinations (XGC, aqueous solution containing XG, liquid glucose, and glycerin) were investigated. Finally, the dissolution time of XGC and the swelling and erosion properties of the XG matrix were studied to evaluate XG functionality in oral suspensions and matrix tablets, respectively. Results showed that the polydispersity of molecular weight and the pyruvate content affected the functionality and performance of XG in suspension and tablet forms. The higher polydispersity and pyruvate content of XG improved the hydrogel strength, which led to a longer dissolution time of XGC and a higher swelling extent of the XG matrix but a slower erosion rate.
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Affiliation(s)
- Qiuxia Yang
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Ying Li
- Shanghai Skin Disease Hospital, School of Medicine, Tongji University, Shanghai 200443, China
| | - Zhen Cao
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China; Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing 210009, China
| | - Jiaying Miao
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Jiaqi Feng
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Quan Xi
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China.
| | - Weigen Lu
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China.
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Intrinsic and rheological properties of hydrophobically modified xanthan synthesized under green conditions. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108461] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
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9
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Valente ÉC, Polêto MD, de Oliveira TV, Soares LDS, dos Reis Coimbra JS, Guimarães AP, de Oliveira EB. Effects of the Cations Li+, Na+, K+, Mg2+, or Ca2+ on Physicochemical Properties of Xanthan Gum in Aqueous Medium – A view from Computational Molecular Dynamics Calculations. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09773-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
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10
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Xanthan gum in aqueous solutions: Fundamentals and applications. Int J Biol Macromol 2022; 216:583-604. [DOI: 10.1016/j.ijbiomac.2022.06.189] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/24/2022] [Revised: 06/24/2022] [Accepted: 06/28/2022] [Indexed: 11/24/2022]
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Meng Y, Nicolai T, Benyahia L, Nicol E. Utilization of xanthan to stabilize water in water emulsions and modulate their viscosity. Carbohydr Polym 2022; 277:118812. [PMID: 34893229 DOI: 10.1016/j.carbpol.2021.118812] [Citation(s) in RCA: 16] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2021] [Revised: 10/22/2021] [Accepted: 10/24/2021] [Indexed: 11/25/2022]
Abstract
Water in water emulsions were prepared by mixing aqueous solutions of dextran and poly(ethylene oxide) at three volume fractions. The xanthan was added to the emulsions up to 0.5 wt%. The stability of the emulsions was probed by measuring the time dependence of the transmission profiles at different centrifugal forces. At lower concentrations, xanthan partitioned to the dextran phase and strong shear-thinning was observed at higher concentrations. At lower concentrations, destabilization was caused by a combination of coalescence and creaming or sedimentation. Above 0.1 wt%, xanthan strongly increased the viscosity of the emulsions and stabilized them under gravity for at least one week. The time evolution of the emulsion microstructure was observed using confocal scanning laser microscopy. The effect of shear on the microstructure was investigated using a specific rheo-optical device. It showed the formation of thin strands that broke up into small drops after stopping the flow.
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Affiliation(s)
- Yuwen Meng
- Le Mans Université, IMMM UMR-CNRS 6283, 72085, cedex 9, Le Mans, France
| | - Taco Nicolai
- Le Mans Université, IMMM UMR-CNRS 6283, 72085, cedex 9, Le Mans, France.
| | - Lazhar Benyahia
- Le Mans Université, IMMM UMR-CNRS 6283, 72085, cedex 9, Le Mans, France.
| | - Erwan Nicol
- Le Mans Université, IMMM UMR-CNRS 6283, 72085, cedex 9, Le Mans, France
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Tomofuji Y, Matsuo K, Terao K. Kinetics of denaturation and renaturation processes of double-stranded helical polysaccharide, xanthan in aqueous sodium chloride. Carbohydr Polym 2022; 275:118681. [PMID: 34742411 DOI: 10.1016/j.carbpol.2021.118681] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/30/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 11/02/2022]
Abstract
Circular dichroism (CD) and small-angle X-ray scattering (SAXS) measurements were made for three xanthan samples, a double helical polysaccharide, in 5 or 10 mM aqueous NaCl after rapid temperature change to investigate the kinetics of the conformational change between the ordered and disordered states. After the rapid heating, the CD signal mainly reflecting the carbonyl groups on the side chains quickly changed (<150 s) while the scattering intensity from SAXS around q (magnitude of the scattering vector) = 1 nm-1 changed more gradually, reflecting the main-chain conformation. The difference between CD and SAXS implies us the intermediate conformation which can be regarded as a loose double helix. The SAXS profile in the rapid cooling process showed that the loose double helical structure was constructed within 150 s, but the CD signal slowly changed with around 2 days to recover the native tight double helix.
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Affiliation(s)
- Yu Tomofuji
- Department of Macromolecular Science, Graduate School of Science, Osaka University, 1-1, Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan.
| | - Koichi Matsuo
- Hiroshiema Synchrotron Radiation Center, Hiroshima University, Kagamiyama, Higashi-hiroshima, Hiroshima 739-0046, Japan.
| | - Ken Terao
- Department of Macromolecular Science, Graduate School of Science, Osaka University, 1-1, Machikaneyama-cho, Toyonaka, Osaka 560-0043, Japan.
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Wang L, Xiang D, Li C, Zhang W, Bai X. Effects of deacetylation on properties and conformation of xanthan gum. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2021.117009] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/22/2022]
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14
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Ahmed J. Optimization of high-pressure-assisted xanthan gum dispersions for the maximization of rheological moduli: Application of time-pressure/ temperature superposition principle. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107080] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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15
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Morphology, pasting, and structural characteristics of potato starch/xanthan gum blend by critical melting and freeze-thawing treatment. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2021.107035] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
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16
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Hellebois T, Fortuin J, Xu X, Shaplov AS, Gaiani C, Soukoulis C. Structure conformation, physicochemical and rheological properties of flaxseed gums extracted under alkaline and acidic conditions. Int J Biol Macromol 2021; 192:1217-1230. [PMID: 34666134 DOI: 10.1016/j.ijbiomac.2021.10.087] [Citation(s) in RCA: 13] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/28/2021] [Revised: 08/02/2021] [Accepted: 10/12/2021] [Indexed: 11/17/2022]
Abstract
The present work aimed at investigating an extraction protocol based on consecutive steps of isoelectric point (pH ~ 4.25) mediated gum swelling and deproteinisation as an alternative method to produce flaxseed gum extracts of enhanced techno-functional characteristics. The osidic and proximate composition, structure conformation, flow behaviour, dynamic rheological and thermal properties of gums isolated from brown and golden flaxseeds were assessed. Gum extraction under near-to-isoelectric point conditions did not impair the extraction yield, residual protein and ash content, whilst it resulted in minor changes in the sugar composition of the flaxseed gum extracts. The deconvolution of the GPC/SEC chromatographs revealed the presence of four major polysaccharidic populations corresponding to arabinoxylans, rhamnogalacturonan-I and two AX-RG-I composite fractions. The latter appeared to minimise the intra- and interchain polymer non-covalent interactions (hydrogen bonding) leading to a better solvation affinity in water and lyotropic solvents. Golden flaxseed gums exerted higher molecular weight (Mw = 1.34-1.15 × 106 Da) and intrinsic viscosities (6.63-5.13 dL g-1) as well as better thickening and viscoelastic performance than the brown flaxseed gum exemplars. Golden flaxseed gums exhibited a better thermal stability compared to the brown flaxseed counterparts and therefore, they are suitable for product applications involving severe heat treatments.
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Affiliation(s)
- Thierry Hellebois
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg; Université de Lorraine, LIBio, Nancy, France
| | - Jennyfer Fortuin
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg; Trier University of Applied Sciences, Department of Food Technology, Schneidershof, 54293 Trier, Germany
| | - Xuan Xu
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg
| | - Alexander S Shaplov
- Materials Research and Technology (MRT) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, L4362 Esch-sur-Alzette, Luxembourg
| | - Claire Gaiani
- Université de Lorraine, LIBio, Nancy, France; Institut Universitaire de France (IUF), France
| | - Christos Soukoulis
- Environmental Research and Innovation (ERIN) Department, Luxembourg Institute of Science and Technology (LIST), 5 avenue des Hauts-Fourneaux, Esch-sur-Alzette L4362, Luxembourg.
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17
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Costello KM, Velliou E, Gutierrez-Merino J, Smet C, Kadri HE, Impe JFV, Bussemaker M. The effect of ultrasound treatment in combination with nisin on the inactivation of Listeria innocua and Escherichia coli. ULTRASONICS SONOCHEMISTRY 2021; 79:105776. [PMID: 34662803 PMCID: PMC8560821 DOI: 10.1016/j.ultsonch.2021.105776] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/02/2021] [Revised: 09/27/2021] [Accepted: 09/29/2021] [Indexed: 05/21/2023]
Abstract
Ultrasound, alone or in combination with natural antimicrobials, is a novel food processing technology of interest to replace traditional food decontamination methods, as it is milder than classical sterilisation (heat treatment) and maintains desirable sensory characteristics. However, ultrasound efficacy can be affected by food structure/composition, as well as the order in which combined treatments are applied. More specifically, treatments which target different cell components could result in enhanced inactivation if applied in the appropriate order. The microbial properties i.e. Gram positive/Gram negative can also impact the treatment efficacy. This work presents a systematic study of the combined effect of ultrasound and nisin on the inactivation of the bacteria Listeria innocua (Gram positive) and Escherichia coli (Gram negative), at a range of cavitation conditions (44, 500, 1000 kHz). The order of treatment application was varied, and the impact of system structure was also investigated by varying the concentration of Xanthan gum used to create the food model systems (0 - 0.5% w/v). Microbial inactivation kinetics were monitored, and advanced microscopy and flow cytometry techniques were utilised to quantify the impact of treatment on a cellular level. Ultrasound was shown to be effective against E. coli at 500 kHz only, with L. innocua demonstrating resistance to all frequencies studied. Enhanced inactivation of E. coli was observed for the combination of nisin and ultrasound at 500 kHz, but only when nisin was applied before ultrasound treatment. The system structure negatively impacted the inactivation efficacy. The combined effect of ultrasound and nisin on E. coli was attributed to short-lived destabilisation of the outer membrane as a result of sonication, allowing nisin to penetrate the cytoplasmic membrane and facilitate cell inactivation.
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Affiliation(s)
- Katherine M Costello
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
| | - Eirini Velliou
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK; Centre for 3D Models of Health and Disease, Division of Surgery and Interventional Science, University College London, London W1W 7TY, UK
| | | | - Cindy Smet
- BioTeC+ Chemical and Biochemical Process Technology and Control, KU Leuven Campus Gent, Gent, Belgium
| | - Hani El Kadri
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Jan F Van Impe
- BioTeC+ Chemical and Biochemical Process Technology and Control, KU Leuven Campus Gent, Gent, Belgium
| | - Madeleine Bussemaker
- Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK.
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Influence of Formate Concentration on the Rheology and Thermal Degradation of Xanthan Gum. Polymers (Basel) 2021; 13:polym13193378. [PMID: 34641193 PMCID: PMC8512866 DOI: 10.3390/polym13193378] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Revised: 09/24/2021] [Accepted: 09/26/2021] [Indexed: 11/17/2022] Open
Abstract
Xanthan gum solutions have gained increasing interest for their use as environmentally friendly chemicals in the oil industry. Xanthan is compatible with most concentrate brines used for controlling formation damage and fluid loss. Particularly, formate brines reinforce the ordered structure of the biopolymer in solution, gel strength, and the specific gravity of the resulting fluid. In this paper, we studied the effect of thermal aging on the rheological behavior of xanthan solutions as a function of the concentration in potassium formate. Ionic strength below a threshold concentration does not prevent the degradation of the structure of xanthan after being submitted to aging at 165 °C. Aged solutions show an important loss of strength in their mechanical properties, lower pH, and higher content in furfural and hydroxymethylfurfural. Highly concentrated formate brines are necessary to maintain the strength of the rheological properties after exposure to high-temperature environments.
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Rheological and water binding properties of xanthan, guar and ultra-finely milled oatmeal in white birch sap: Influence of sap minor constituents. Food Res Int 2021; 147:110478. [PMID: 34399474 DOI: 10.1016/j.foodres.2021.110478] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2021] [Revised: 05/20/2021] [Accepted: 05/23/2021] [Indexed: 01/04/2023]
Abstract
White Birch Sap (WBS) contains appreciable amounts of mineral ions and phenolic compounds and can be used as alternate solvent for food applications. In this study, the effect of the mineral and phenolic composition of WBS was evaluated on the physical properties of xanthan gum, guar gum, ultra-finely milled oatmeal and their combinations in solution. Solutions were formulated with WBS and with solvents mimicking WBS without phenolic compounds and WBS without phenolics nor mineral ions. The influence of solvent composition was evaluated on flow properties and water mobility of the solutions. From WBS without mineral ions nor phenolics, the addition of mineral ions led to increased pseudo-plasticity and decreased flow consistency, and decreased water mobility. Addition of phenolic compounds through WBS led to opposite effects possibly due to phenolic-driven aggregation of the hydrocolloids which also seemed to inhibit guar/xanthan interactions.
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20
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Wu M, Shi Z, Ming Y, Wang C, Qiu X, Li G, Ma T. Thermostable and rheological properties of natural and genetically engineered xanthan gums in different solutions at high temperature. Int J Biol Macromol 2021; 182:1208-1217. [PMID: 33989686 DOI: 10.1016/j.ijbiomac.2021.05.008] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2021] [Revised: 04/19/2021] [Accepted: 05/03/2021] [Indexed: 11/18/2022]
Abstract
Thermostability is an important indicator to evaluate xanthan applied in the oilfield industry. Besides reductive agents, salts, and pH, the inherent primary structure is also an important determinant of thermostability. In this work, the thermal conformational transition and degradation of natural xanthan XG and variants XG-A0, XG-AA, and XG-0P dissolved in different solvents were compared. Acetylated XG-A0 and XG-AA both showed the highest initial conformational transition temperature (Tm0) in distilled water, NaCl, and CaCl2 brines. Additionally, the variant XG-A0 dissolved in water was more thermostable although its acetyl group was hydrolyzed easily after a hot-rolling test at 110 °C. Thermostability could be reinforced by adding antioxidant Na2SO3 and saturated NaCl through improving Tm0 value or inhibiting degradation of the molecular chain and acyl groups. Furthermore, pyruvyl-rich XG-0P dissolved in saturated NaCl showing multi-stranded helix structure was also stable after a hot-rolling process. Therefore, xanthan variants, as biological products, will have broader application potential in the oilfield industry.
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Affiliation(s)
- Mengmeng Wu
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Zhuangzhuang Shi
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China
| | - Yue Ming
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.
| | - Chunxia Wang
- Research & Service Center of Fracturing & Acidizing Technology, Research Institute of Petroleum Exploration and Development, PetroChina, Beijing, China.
| | - Xiaohui Qiu
- Research & Service Center of Fracturing & Acidizing Technology, Research Institute of Petroleum Exploration and Development, PetroChina, Beijing, China
| | - Guoqiang Li
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.
| | - Ting Ma
- Key Laboratory of Molecular Microbiology and Technology, Ministry of Education, College of Life Sciences, Nankai University, Tianjin, China.
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Chami S, Joly N, Bocchetta P, Martin P, Aliouche D. Polyacrylamide Grafted Xanthan: Microwave-Assisted Synthesis and Rheological Behavior for Polymer Flooding. Polymers (Basel) 2021; 13:polym13091484. [PMID: 34063011 PMCID: PMC8124169 DOI: 10.3390/polym13091484] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/28/2021] [Revised: 04/30/2021] [Accepted: 05/01/2021] [Indexed: 11/16/2022] Open
Abstract
Application of polymer-flooding systems in secondary and tertiary oil recovery represents a real challenge for oil industry. In this work, our main objective is to explore possibilities of making use of xanthan-g-polyacrylamide for polymer flooding in a particular Devonian oilfield of medium salinity. The graft polymer was synthesized by using microwave-assisted graft copolymerization reaction of acrylamide on xanthan. The synthesized copolymer with optimized grafting parameters has been characterized by Infrared Spectroscopy and Thermal Analysis (DSC). Rheological analysis by steady shear and oscillatory flow experiments have been subsequently performed for xanthan and grafted xanthan under reservoir conditions. In steady shear, as expected the grafted polymer solutions flow as shear-thinning materials and apparent viscosity showed good fits with Cross's model. The viscosity losses due to salinity or temperature are more controlled for the grafted xanthan compared to pristine xanthan. When the grafted polymer concentration is increased to 2000 ppm the losses were halved. In oscillatory shear, the copolymer solutions followed a global behavior of semi-dilute entangled systems; furthermore, all dynamic properties were influenced by the brine salinity. Compared to xanthan, the elastic properties of xanthan-g-polyacrylamide solutions have been significantly improved in saline media and the losses in elasticity of grafted polymer solutions are lower.
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Affiliation(s)
- Souheyla Chami
- Laboratory of Polymers Treatment & Forming, Faculty of Technology, M’Hamed Bougara University, Boumerdes 35000, Algeria; (S.C.); (D.A.)
| | - Nicolas Joly
- Univ Artois, UniLaSalle, Unité Transformations & Agroressources, ULR7519, F-62408 Béthune, France;
| | - Patrizia Bocchetta
- Department of Innovation Engineering, University of Salento, Via per Monteroni, 73100 Lecce, Italy;
| | - Patrick Martin
- Univ Artois, UniLaSalle, Unité Transformations & Agroressources, ULR7519, F-62408 Béthune, France;
- Correspondence:
| | - Djamel Aliouche
- Laboratory of Polymers Treatment & Forming, Faculty of Technology, M’Hamed Bougara University, Boumerdes 35000, Algeria; (S.C.); (D.A.)
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22
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Model representation of flow patterns in the displacement of non-Newtonian products from spiral-wound membranes. J Memb Sci 2021. [DOI: 10.1016/j.memsci.2020.118983] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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23
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Zhang C, Lim ST. Physical modification of various starches by partial gelatinization and freeze-thawing with xanthan gum. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106210] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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24
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Vieira J, Andrade C, Santos T, Okuro P, Garcia S, Rodrigues M, Vicente A, Cunha R. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106257] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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25
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Silva Batalha L, Pardini Gontijo MT, Vianna Novaes de Carvalho Teixeira A, Meireles Gouvêa Boggione D, Soto Lopez ME, Renon Eller M, Santos Mendonça RC. Encapsulation in alginate-polymers improves stability and allows controlled release of the UFV-AREG1 bacteriophage. Food Res Int 2020; 139:109947. [PMID: 33509500 DOI: 10.1016/j.foodres.2020.109947] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/04/2020] [Revised: 08/21/2020] [Accepted: 11/28/2020] [Indexed: 11/16/2022]
Abstract
The bacteriophage UFV-AREG1 was used as a model organism to evaluate the encapsulation via extrusion using different hydrocolloids. Pure alginate [0.75%, 1.0%, 1.5% and 2.0% (m/v)] and mixtures of alginate [0.75% or 1.0% (m/v)] with carrageenan [1.25% (m/v)], chitosan [0.5% (m/v)], or whey protein [1.5% (m/v)] were used to produce bacteriophage-loaded beads. The encapsulating solutions presented flow behavior of non-Newtonian pseudoplastic fluids and the concentration of hydrocolloid did not influence (p > 0.05) the morphology of the beads, except for alginate-chitosan solutions, which presented the higher flow consistency index (K) and the lower flow behavior index (n). The encapsulation efficiency was about 99% and the confocal photomicrography of the encapsulated bacteriophages labeled with fluorescein isothiocyanate showed homogenous distribution of the viral particles within the beads. The phages remained viable in the beads of alginate-whey protein even when submitted to pH 2.5 for 2 h. Beads incubated directly in simulated intestinal fluid (pH 6.8) resulted in a minimal of 50% release of the UFV-AREG1 phages after 5 min, even when previously submitted to the simulated gastric fluid (pH 2.5). Encapsulation enabled phages to remain viable under refrigeration for five months. Encapsulated UFV-AREG1 phages were sensitive to dehydration, suggesting the need for protective agents. In this study, for the first-time bacteriophages were encapsulated in alginate-carrageenan beads, as well as alginate-chitosan as a bead-forming hydrocolloid. In addition, a novel procedure for encapsulating bacteriophages in alginate-whey protein was proposed. The assembled system showed efficiency in the encapsulation of UFV-AREG1 bacteriophages using different hydrocolloids and has potential to be used for the entrapment of a variety of bioactive compounds.
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Affiliation(s)
- Laís Silva Batalha
- Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil
| | - Marco Túlio Pardini Gontijo
- Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil; Department of Genetics, Evolution, Microbiology and Immunology, Universidade Estadual de Campinas (UNICAMP), Campinas, 13083-970, São Paulo, Brazil
| | | | | | - Maryoris Elisa Soto Lopez
- Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil; Department of Food Engineering, Universidad de Córdoba (UNICORDOBA), Montería 230002, Colombia
| | - Monique Renon Eller
- Department of Food Technology, Universidade Federal de Viçosa (UFV), Viçosa, 36570-900 Minas Gerais, Brazil.
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26
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De A, Malpani D, Das B, Mitra D, Samanta A. Characterization of an arabinogalactan isolated from gum exudate of Odina wodier Roxb.: Rheology, AFM, Raman and CD spectroscopy. Carbohydr Polym 2020; 250:116950. [DOI: 10.1016/j.carbpol.2020.116950] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2020] [Revised: 08/12/2020] [Accepted: 08/13/2020] [Indexed: 02/09/2023]
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27
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Potier M, Tea L, Benyahia L, Nicolai T, Renou F. Viscosity of Aqueous Polysaccharide Solutions and Selected Homogeneous Binary Mixtures. Macromolecules 2020. [DOI: 10.1021/acs.macromol.0c02157] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Mathieu Potier
- Le Mans Université, IMMM UMR-CNRS 6283, 72085 Le Mans Cedex 9, France
| | - Lingsam Tea
- Le Mans Université, IMMM UMR-CNRS 6283, 72085 Le Mans Cedex 9, France
| | - Lazhar Benyahia
- Le Mans Université, IMMM UMR-CNRS 6283, 72085 Le Mans Cedex 9, France
| | - Taco Nicolai
- Le Mans Université, IMMM UMR-CNRS 6283, 72085 Le Mans Cedex 9, France
| | - Frederic Renou
- Le Mans Université, IMMM UMR-CNRS 6283, 72085 Le Mans Cedex 9, France
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28
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Ji S, Li H, Wang G, Lu T, Ma W, Wang J, Zhu H, Xu H. Rheological behaviors of a novel exopolysaccharide produced by Sphingomonas WG and the potential application in enhanced oil recovery. Int J Biol Macromol 2020; 162:1816-1824. [PMID: 32810534 DOI: 10.1016/j.ijbiomac.2020.08.114] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2019] [Revised: 08/09/2020] [Accepted: 08/12/2020] [Indexed: 11/18/2022]
Abstract
A novel exopolysaccharide, named WL gum, was obtained from the fermentation broth of Sphingomonas sp. WG. The effects of temperature and salinity on the rheological properties of WL gum solution and fermentation broth (WL-Fer) were systematically investigated and compared with another exopolysaccharide, welan gum (WG). The results showed that the network structures formed in WL solution were more compact than those of WG. WL solution and WL-Fer were not sensitive to high temperatures (80-120 °C) and only weakly affected by the cations (Na+, K+, and Ca2+). Moreover, Fe2+ and high temperature (100 °C) even enhanced the viscosity of WL-Fer. The results of flooding experiments demonstrated that the enhanced displacement efficiency of WL gum (14.55%) was similar to that of partially hydrolyzed polyacrylamide (HPAM, 13.36%) at 65 °C. And the enhanced displacement efficiency of WL-Fer was as high as 23.31%. It can be concluded that WL gum is a kind of potential and environmentally benign polymer that could be used in EOR, and the fermentation broth could be used directly after dilution.
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Affiliation(s)
- Sixue Ji
- State Key Laboratory of Heavy Oil Processing & Centre for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao, 266580, China
| | - Hui Li
- State Key Laboratory of Heavy Oil Processing & Centre for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao, 266580, China
| | - GuanHua Wang
- Production Optimization Division, China Oilfield Services Limited, Tianjin 300459, China
| | - Teng Lu
- State Key Laboratory of Heavy Oil Processing & Centre for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao, 266580, China
| | - Wenzhe Ma
- Department of Science and Technology of Shandong Province, Jinan 250100, China.
| | - Jiqian Wang
- State Key Laboratory of Heavy Oil Processing & Centre for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao, 266580, China.
| | - Hu Zhu
- State Key Laboratory of Heavy Oil Processing & Centre for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao, 266580, China; Fujian Provincial University Engineering Research Center of Industrial Biocatalysis, College of Chemistry and Materials Science, Fujian Normal University, 32 Shangsan Road, Fuzhou 350007, China.
| | - Hai Xu
- State Key Laboratory of Heavy Oil Processing & Centre for Bioengineering and Biotechnology, China University of Petroleum (East China), Qingdao, 266580, China
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29
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Alves L, Medronho B, Filipe A, Romano A, Rasteiro MG, Lindman B, Topgaard D, Davidovich I, Talmon Y. Revisiting the dissolution of cellulose in H 3PO 4(aq) through cryo-TEM, PTssNMR and DWS. Carbohydr Polym 2020; 252:117122. [PMID: 33183588 DOI: 10.1016/j.carbpol.2020.117122] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/25/2020] [Revised: 07/06/2020] [Accepted: 09/15/2020] [Indexed: 10/23/2022]
Abstract
Cellulose can be dissolved in concentrated acidic aqueous solvents forming extremely viscous solutions, and, in some cases, liquid crystalline phases. In this work, the concentrated phosphoric acid aqueous solvent is revisited implementing a set of advanced techniques, such as cryo-transmission electronic microscopy (cryo-TEM), polarization transfer solid-state nuclear magnetic resonance (PTssNMR), and diffusing wave spectroscopy (DWS). Cryo-TEM images confirm that this solvent system is capable to efficiently dissolve cellulose. No cellulose particles, fibrils, or aggregates are visible. Conversely, PTssNMR revealed a dominant CP signal at 25 °C, characteristic of C-H bond reorientation with correlation time longer than 100 ns and/or order parameter above 0.5, which was ascribed to a transient gel-like network or an anisotropic liquid crystalline phase. Increasing the temperature leads to a gradual transition from CP to INEPT-dominant signal and a loss of birefringence in optical microscopy, suggesting an anisotropic-to-isotropic phase transition. Finally, an excellent agreement between optical microrheology and conventional mechanical rheometry was also obtained.
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Affiliation(s)
- Luís Alves
- CIEPQPF, Department of Chemical Engineering, University of Coimbra, Pólo II - R. Silvio Lima, 3030-790 Coimbra, Portugal.
| | - Bruno Medronho
- MED - Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, Faculty of Sciences and Technology, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal; FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden
| | - Alexandra Filipe
- CIEPQPF, Department of Chemical Engineering, University of Coimbra, Pólo II - R. Silvio Lima, 3030-790 Coimbra, Portugal
| | - Anabela Romano
- MED - Mediterranean Institute for Agriculture, Environment and Development, University of Algarve, Faculty of Sciences and Technology, Campus de Gambelas, Ed. 8, 8005-139 Faro, Portugal
| | - Maria G Rasteiro
- CIEPQPF, Department of Chemical Engineering, University of Coimbra, Pólo II - R. Silvio Lima, 3030-790 Coimbra, Portugal
| | - Björn Lindman
- FSCN, Surface and Colloid Engineering, Mid Sweden University, SE-851 70 Sundsvall, Sweden; Division of Physical Chemistry, Department of Chemistry, Center for Chemistry and Chemical Engineering, Lund University, SE-221 00 Lund, Sweden
| | - Daniel Topgaard
- Division of Physical Chemistry, Department of Chemistry, Center for Chemistry and Chemical Engineering, Lund University, SE-221 00 Lund, Sweden
| | - Irina Davidovich
- Chemical Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
| | - Yeshayahu Talmon
- Chemical Engineering, Technion-Israel Institute of Technology, Haifa 3200003, Israel
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Shibaev AV, Muravlev DA, Muravleva AK, Matveev VV, Chalykh AE, Philippova OE. pH-Dependent Gelation of a Stiff Anionic Polysaccharide in the Presence of Metal Ions. Polymers (Basel) 2020; 12:polym12040868. [PMID: 32290178 PMCID: PMC7240365 DOI: 10.3390/polym12040868] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2020] [Revised: 04/05/2020] [Accepted: 04/07/2020] [Indexed: 11/16/2022] Open
Abstract
Cross-linking of polysaccharides by metal ions provides polymer gels highly required by industrial applications. In this article, we study the rheological properties and microstructure of solutions of a stiff anionic polysaccharide xanthan cross-linked by chromium (III) ions, and we demonstrate that their properties are highly sensitive to the preparation pH. Stable gels are obtained in a wide range of pH from 2.4 to 7.8. The maximum elastic modulus is observed for the gels made at pH 6.3, and by freeze-fracture transmission electron microscopy it is shown that they are characterized by the most dense network structure. However, out of this pH interval, no gelation is observed. At low pH (< 2.4) it is due to high protonation of carboxylic groups of xanthan preventing their interaction with chromium ions, and to the disappearance of oligomeric ions, which are effective in cross-linking. At high pH (> 7.8) the absence of gelation is caused by the transformation of reactive chromium ions into insoluble chromium hydroxide. At the same time, for the gels initially formed at pH 6.3, subsequent change of pH to strongly acidic (1.4) or basic (8.9) medium does not affect appreciably their properties, meaning that chromium cross-links are stable once they are formed. These observations open a reliable route to produce polysaccharide gels with required mechanical properties in a wide pH range where they initially cannot be prepared. It is also shown that the increase of pH to 6.3 of the initially ungelled solution prepared at pH 1.5 results in gelation. This effect offers a facile way for delayed gelation of polysaccharides, which is especially required by oil industry.
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Affiliation(s)
- Andrey V. Shibaev
- Physics Department, Lomonosov Moscow State University, 119991 Moscow, Russia;
- Correspondence:
| | - Dmitry A. Muravlev
- Department of Gas Chemistry, Gubkin Russian State University of Oil and Gas, 119991 Moscow, Russia; (D.A.M.)
| | - Aleksandra K. Muravleva
- Department of Gas Chemistry, Gubkin Russian State University of Oil and Gas, 119991 Moscow, Russia; (D.A.M.)
| | - Vladimir V. Matveev
- Frumkin Institute of Physical Chemistry and Electrochemistry, Russian Academy of Sciences, 119071 Moscow, Russia (A.E.C.)
| | - Anatoly E. Chalykh
- Frumkin Institute of Physical Chemistry and Electrochemistry, Russian Academy of Sciences, 119071 Moscow, Russia (A.E.C.)
| | - Olga E. Philippova
- Physics Department, Lomonosov Moscow State University, 119991 Moscow, Russia;
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31
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Synergy of microbial polysaccharides and branched-preformed particle gel on thickening and enhanced oil recovery. Chem Eng Sci 2019. [DOI: 10.1016/j.ces.2019.07.056] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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32
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Xu L, Qiu Z, Gong H, Zhu C, Li Z, Li Y, Dong M. Rheological behaviors of microbial polysaccharides with different substituents in aqueous solutions: Effects of concentration, temperature, inorganic salt and surfactant. Carbohydr Polym 2019; 219:162-171. [DOI: 10.1016/j.carbpol.2019.05.032] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2019] [Revised: 04/30/2019] [Accepted: 05/08/2019] [Indexed: 11/17/2022]
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33
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Fantou C, Comesse S, Renou F, Grisel M. Impact of backbone stiffness and hydrophobic chain length of modified xanthan on oil in water emulsion stabilization. Carbohydr Polym 2019; 216:352-359. [DOI: 10.1016/j.carbpol.2019.03.079] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2018] [Revised: 02/27/2019] [Accepted: 03/23/2019] [Indexed: 10/27/2022]
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34
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Gbadamosi AO, Junin R, Manan MA, Agi A, Yusuff AS. An overview of chemical enhanced oil recovery: recent advances and prospects. INTERNATIONAL NANO LETTERS 2019. [DOI: 10.1007/s40089-019-0272-8] [Citation(s) in RCA: 194] [Impact Index Per Article: 38.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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35
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Ikeda S, Murayama D, Tsurumaki A, Sato S, Urashima T, Fukuda K. Rheological characteristics and supramolecular structure of the exopolysaccharide produced by Lactobacillus fermentum MTCC 25067. Carbohydr Polym 2019; 218:226-233. [PMID: 31221325 DOI: 10.1016/j.carbpol.2019.04.076] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2019] [Revised: 04/17/2019] [Accepted: 04/24/2019] [Indexed: 11/30/2022]
Abstract
Rheological properties and supramolecular structure of the exopolysaccharide (EPS) secreted by Lactobacillus fermentum MTCC 25067 were investigated. The critical concentration representing the lower-limit of the semi-dilute regime was estimated to be 0.71 g/L from the concentration dependence of zero-shear specific viscosity. The storage modulus (G') of a 20 g/L EPS solution was greater than the loss modulus (G″) at 0.1-25 Hz. Approximately linear increases in G' and G″ determined at a frequency of 1 Hz and a strain of 0.01 during cooling from 80 to 25 °C were an indication that the EPS did not undergo thermally-induced cooperative conformational transitions typical of gelling polysaccharides. Atomic force microscopy images revealed that EPS molecules were not completely dissociated into individual molecules in an aqueous solution but remained to form three-dimensional networks. The gel-like dynamic viscoelasticity of the 20 g/L EPS solution was thus attributed to the existence of supramolecular assemblies resulting from significant degrees of intermolecular association of the EPS in the solution.
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Affiliation(s)
- Shinya Ikeda
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA.
| | - Daiki Murayama
- Department of Food Science, University of Wisconsin-Madison, Madison, WI 53706, USA.
| | - Akane Tsurumaki
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
| | - Shoya Sato
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
| | - Tadasu Urashima
- Department of Life and Food Sciences, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
| | - Kenji Fukuda
- Research Center for Global Agromedicine, Obihiro University of Agriculture and Veterinary Medicine, Obihiro, Hokkaido 080-8555, Japan.
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36
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Machale J, Majumder SK, Ghosh P, Sen TK. Role of chemical additives and their rheological properties in enhanced oil recovery. REV CHEM ENG 2019. [DOI: 10.1515/revce-2018-0033] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Abstract
Abstract
A significant amount of oil (i.e. 60–70%) remains trapped in reservoirs after the conventional primary and secondary methods of oil recovery. Enhanced oil recovery (EOR) methods are therefore necessary to recover the major fraction of unrecovered trapped oil from reservoirs to meet the present-day energy demands. The chemical EOR method is one of the promising methods where various chemical additives, such as alkalis, surfactants, polymer, and the combination of all alkali–surfactant–polymer (ASP) or surfactant–polymer (SP) solutions, are injected into the reservoir to improve the displacement and sweep efficiency. Every oil field has different conditions, which imposes new challenges toward alternative but more effective EOR techniques. Among such attractive alternative additives are polymeric surfactants, natural surfactants, nanoparticles, and self-assembled polymer systems for EOR. In this paper, water-soluble chemical additives such as alkalis, surfactants, polymer, and ASP or SP solution for chemical EOR are highlighted. This review also discusses the concepts and techniques related to the chemical methods of EOR, and highlights the rheological properties of the chemicals involved in the efficiency of EOR methods.
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Affiliation(s)
- Jinesh Machale
- Department of Chemical Engineering , Indian Institute of Technology Guwahati , Guwahati 781039, Assam , India
| | - Subrata Kumar Majumder
- Department of Chemical Engineering , Indian Institute of Technology Guwahati , Guwahati 781039, Assam , India
| | - Pallab Ghosh
- Department of Chemical Engineering , Indian Institute of Technology Guwahati , Guwahati 781039, Assam , India
| | - Tushar Kanti Sen
- Department of Chemical Engineering , Curtin University , GPO Box U1987 , Perth, WA 6845 , Australia
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Shao H, Zhang H, Tian Y, Song Z, Lai PFH, Ai L. Composition and Rheological Properties of Polysaccharide Extracted from Tamarind ( Tamarindus indica L.) Seed. Molecules 2019; 24:molecules24071218. [PMID: 30925745 PMCID: PMC6480175 DOI: 10.3390/molecules24071218] [Citation(s) in RCA: 29] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2019] [Revised: 03/25/2019] [Accepted: 03/25/2019] [Indexed: 11/23/2022] Open
Abstract
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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Affiliation(s)
- Huimin Shao
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Yanjun Tian
- Shandong Food Ferment Industry Research & Design Institute, Jinan 250013, China.
| | - Zibo Song
- Yunnan Maodouli Group Food Co., Ltd., Yuxi 653100, China.
| | - Phoency F H Lai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
| | - Lianzhong Ai
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai 200093, China.
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Hydrophobically modified xanthan: Thickening and surface active agent for highly stable oil in water emulsions. Carbohydr Polym 2019; 205:362-370. [DOI: 10.1016/j.carbpol.2018.10.052] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/07/2018] [Revised: 10/14/2018] [Accepted: 10/17/2018] [Indexed: 11/20/2022]
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Reinoso D, Martín-Alfonso M, Luckham P, Martínez-Boza F. Rheological characterisation of xanthan gum in brine solutions at high temperature. Carbohydr Polym 2019; 203:103-109. [DOI: 10.1016/j.carbpol.2018.09.034] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2018] [Revised: 09/01/2018] [Accepted: 09/17/2018] [Indexed: 10/28/2022]
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40
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Fagioli L, Pavoni L, Logrippo S, Pelucchini C, Rampoldi L, Cespi M, Bonacucina G, Casettari L. Linear Viscoelastic Properties of Selected Polysaccharide Gums as Function of Concentration, pH, and Temperature. J Food Sci 2018; 84:65-72. [PMID: 30548856 DOI: 10.1111/1750-3841.14407] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/22/2018] [Revised: 10/23/2018] [Accepted: 11/04/2018] [Indexed: 12/01/2022]
Abstract
Hydrocolloids have been intensively investigated due to their ability to modify the rheology of the system where they are employed. They find application as thickening and gelling agents in many food, cosmetic, and pharmaceutical preparations, due to their biocompatibility and biodegradability. The present study aims to provide an exhaustive and comprehensive viscoelastic characterization of a series of hydrocolloid formulations, as function of concentration, pH, and temperature. Glucomannan, xanthan gum, tara gum, guar gum, konjac gum, and gellan gum have been analyzed at two concentrations (0.5% w/w and 1.5% w/w), using three different pH conditions (pH 1.2, 5.5, and 6.8). Their viscoelastic properties have been monitored measuring the main rheological parameters, namely, storage modulus G' and loss modulus G'' as function of frequency, time, and temperature. The results obtained show a clear dependence of the linear viscoelastic properties of the systems on concentration and pH, while the temperature was not a critical factor. Glucomannan, xanthan gum, tara gum, and guar gum samples prepared in phosphate buffer (pH 6.8) at the final concentration of 1.5% (w/w) have been selected as the most promising systems for further investigations, exploring the possibility of combinations to improve the rheological properties. PRACTICAL APPLICATION: Glucomannan, xanthan gum, tara gum, guar gum, konjac gum, and gellan gum have been chosen among the most common thickening agents derived from plants to perform a systematic investigation of the influence of pH, concentration, and temperature on the rheological properties of their water dispersions. The data obtained may be useful for further application of these hydrogels in the nutraceutical field as thickeners, texture modifiers, emulsifiers, stabilizers, and gelling agents.
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Affiliation(s)
- Laura Fagioli
- Dept. of Biomolecular Sciences, School of Pharmacy, Univ. of Urbino, Piazza del Rinascimento, 6, 61029, Urbino (PU), Italy
| | - Lucia Pavoni
- School of Pharmacy, Univ. of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy
| | - Serena Logrippo
- School of Pharmacy, Univ. of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy
| | - Caroline Pelucchini
- Aboca s.p.a. Società Agricola, Località Aboca, 20, 52037, Sansepolcro (AR), Italy
| | - Luca Rampoldi
- Aboca s.p.a. Società Agricola, Località Aboca, 20, 52037, Sansepolcro (AR), Italy
| | - Marco Cespi
- School of Pharmacy, Univ. of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy
| | - Giulia Bonacucina
- School of Pharmacy, Univ. of Camerino, via Gentile III da Varano, 62032, Camerino, MC, Italy
| | - Luca Casettari
- Dept. of Biomolecular Sciences, School of Pharmacy, Univ. of Urbino, Piazza del Rinascimento, 6, 61029, Urbino (PU), Italy
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Gutiérrez-Sosa C, Merino-González A, Sánchez R, Kozina A, Díaz-Leyva P. Microscopic Viscoelasticity of Polymer Solutions and Gels Observed from Translation and Rotation of Anisotropic Colloid Probes. Macromolecules 2018. [DOI: 10.1021/acs.macromol.8b01005] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Carlos Gutiérrez-Sosa
- Departamento de Física, Universidad Autónoma Metropolitana Iztapalapa, San Rafael Atlixco 186, 09340 Mexico City, Mexico
| | - Arturo Merino-González
- Instituto de Química, Universidad Nacional Autónoma de México, P.O.
Box 70-213, 04510 Mexico City, Mexico
| | - Rodrigo Sánchez
- Departamento de Física, Universidad Autónoma Metropolitana Iztapalapa, San Rafael Atlixco 186, 09340 Mexico City, Mexico
| | - Anna Kozina
- Instituto de Química, Universidad Nacional Autónoma de México, P.O.
Box 70-213, 04510 Mexico City, Mexico
| | - Pedro Díaz-Leyva
- Departamento de Física, Universidad Autónoma Metropolitana Iztapalapa, San Rafael Atlixco 186, 09340 Mexico City, Mexico
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Baccile N, Van Renterghem L, Le Griel P, Ducouret G, Brennich M, Cristiglio V, Roelants SLKW, Soetaert W. Bio-based glyco-bolaamphiphile forms a temperature-responsive hydrogel with tunable elastic properties. SOFT MATTER 2018; 14:7859-7872. [PMID: 30211424 DOI: 10.1039/c8sm01167b] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
A bio-based glycolipid bolaamphiphile (glyco-bolaamphiphile) has recently been produced (Van Renterghem et al., Biotechnol. Bioeng., 2018, 115, 1195-1206) on a gram scale by using the genetically-engineered S. bombicola strain Δat Δsble Δfao1. The glyco-bolaamphiphile bears two symmetrical sophorose headgroups at the extremities of a C16:0 (ω-1 hydroxylated palmitic alcohol) spacer. Its atypical structure has been obtained by redesigning the S. bombicola strain Δat Δsble, producing non-symmetrical glyco-bolaamphiphile, with an additional knock out (Δfao1) and feeding this new strain with fatty alcohols. The molecular structure of the glyco-bolaamphiphile is obtained by feeding the new strain a saturated C16 substrate (palmitic alcohol), which enables the biosynthesis of bolaform glycolipids. In this work, we show that the bio-based glyco-bolaamphiphile readily forms a hydrogel in water at room temperature, and that the hydrogel formation depends on the formation of self-assembled fibers. Above 28 °C, the molecules undergo a gel-to-sol transition, which is due to a fiber-to-micelle phase change. We provide a quantitative description of the Self-Assembled Fibrillar Network (SAFiN) hydrogel formed by the glyco-bolaampiphile. We identify the sol-gel transition temperature, the gelling time, and the minimal gel concentration; additionally, we explore the fibrillation mechanism as a function of time and temperature and determine the activation energy of the micelle-to-fiber phase transition. These parameters allow control of the elastic properties of the glyco-bolaamphiphile hydrogel: at 3 wt% and 25 °C, the elastic modulus G' is above the kPa range, while at 5 °C, G' can be tuned between 100 Pa and 20 kPa, by controlling the undercooling protocol.
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Affiliation(s)
- Niki Baccile
- Sorbonne Université, Centre National de la Recherche Scientifique, Laboratoire de Chimie de la Matière Condensée de Paris, LCMCP, F-75005 Paris, France.
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Carmen García M, Trujillo LA, Carmona JA, Muñoz J, Carmen Alfaro M. Flow, dynamic viscoelastic and creep properties of a biological polymer produced by Sphingomonas sp. as affected by concentration. Int J Biol Macromol 2018; 125:1242-1247. [PMID: 30248425 DOI: 10.1016/j.ijbiomac.2018.09.100] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/24/2018] [Revised: 09/11/2018] [Accepted: 09/16/2018] [Indexed: 10/28/2022]
Abstract
In this work, the influence of the concentration on the flow behaviour, dynamic viscoelastic and creep properties of diutan gum in aqueous solution was investigated. Diutan gum is a biopolymer which belongs to the sphingans group. To know its rheological properties and its microstructure as a function of the concentration is directly related to the current and future applications of this biological polymer. Mechanical spectra showed a crossover point between G' and G″ which changed as a function of diutan gum concentration. A master curve for the frequency dependence on the η* was obtained. The creep compliance results made it possible to deduce the yield stress value and they were fitted to Burgers model. A shear-thinning behaviour was exhibited by diutan gum aqueous solutions, which was fitted to the Carreau-Yasuda model. Higher G', G″, τ0 and η0 values and lower ωc, Je0, γ̇c and n values were obtained by increasing the gum concentration, it is being possible to modulate the viscoelasticity, viscosity and shear resistance as a function of concentration. A more complex structure with stronger entanglements between macromolecules of diutan was obtained when the concentration of diutan increases.
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Affiliation(s)
- M Carmen García
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/ Profesor García González, s/n, 41012 Sevilla, Spain
| | - Luis A Trujillo
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/ Profesor García González, s/n, 41012 Sevilla, Spain
| | - José A Carmona
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/ Profesor García González, s/n, 41012 Sevilla, Spain
| | - José Muñoz
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/ Profesor García González, s/n, 41012 Sevilla, Spain
| | - M Carmen Alfaro
- Departamento de Ingeniería Química, Facultad de Química, Universidad de Sevilla, C/ Profesor García González, s/n, 41012 Sevilla, Spain.
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Costello KM, Gutierrez-Merino J, Bussemaker M, Ramaioli M, Baka M, Van Impe JF, Velliou EG. Modelling the microbial dynamics and antimicrobial resistance development of Listeria in viscoelastic food model systems of various structural complexities. Int J Food Microbiol 2018; 286:15-30. [PMID: 30031225 DOI: 10.1016/j.ijfoodmicro.2018.07.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/14/2018] [Revised: 06/01/2018] [Accepted: 07/10/2018] [Indexed: 12/27/2022]
Abstract
Minimal processing for microbial decontamination, such as the use of natural antimicrobials, is gaining interest in the food industry as these methods are generally milder than conventional processing, therefore better maintaining the nutritional content and sensory characteristics of food products. The aim of this study was to quantify the impact of (i) structural composition and complexity, (ii) growth location and morphology, and (iii) the natural antimicrobial nisin, on the microbial dynamics of Listeria innocua. More specifically, viscoelastic food model systems of various compositions and internal structure were developed and characterised, i.e. monophasic Xanthan gum-based and biphasic Xanthan gum/Whey protein-based viscoelastic systems. The microbial dynamics of L. innocua at 10 °C, 30 °C and 37 °C were monitored and compared for planktonic growth in liquid, or in/on (immersed or surface colony growth) the developed viscoelastic systems, with or without a sublethal concentration of nisin. Microscopy imaging was used to determine the bacterial colony size and spatial organisation in/on the viscoelastic systems. Selective growth of L. innocua on the protein phase of the developed biphasic system was observed for the first time. Additionally, significant differences were observed in the colony size and distribution in the monophasic Xanthan gum-based systems depending on (i) the type of growth (surface/immersed) and (ii) the Xanthan gum concentration. Furthermore, the system viscosity in monophasic Xanthan gum-based systems had a protective role against the effects of nisin for immersed growth, and a further inhibitory effect for surface growth at a suboptimal temperature (10 °C). These findings give a systematic quantitative insight on the impact of nisin as an environmental challenge on the growth and spatial organisation of L. innocua, in viscoelastic food model systems of various structural compositions/complexities. This study highlights the importance of accounting for system structural composition/complexity when designing minimal food processing methods with natural antimicrobials.
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Affiliation(s)
- Katherine M Costello
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | | | - Madeleine Bussemaker
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Marco Ramaioli
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK
| | - Maria Baka
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Campuses Ghent & Aalst, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Jan F Van Impe
- Chemical and Biochemical Process Technology and Control Laboratory (BioTeC+), KU Leuven, Sustainable Chemical Process Technology, Campuses Ghent & Aalst, Gebroeders De Smetstraat 1, 9000 Ghent, Belgium
| | - Eirini G Velliou
- Bioprocess and Biochemical Engineering Group (BioProChem), Department of Chemical and Process Engineering, University of Surrey, Guildford GU2 7XH, UK..
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Molar mass dependence of structure of xanthan thermally denatured and renatured in dilute solution. Polym J 2018. [DOI: 10.1038/s41428-018-0098-7] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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46
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A systematical rheological study of polysaccharide from Sophora alopecuroides L. seeds. Carbohydr Polym 2018; 180:63-71. [DOI: 10.1016/j.carbpol.2017.10.007] [Citation(s) in RCA: 41] [Impact Index Per Article: 6.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2017] [Revised: 09/16/2017] [Accepted: 10/02/2017] [Indexed: 01/05/2023]
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47
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Fantou C, Roy AN, Dé E, Comesse S, Grisel M, Renou F. Chemical modification of xanthan in the ordered and disordered states: An open route for tuning the physico-chemical properties. Carbohydr Polym 2017; 178:115-122. [DOI: 10.1016/j.carbpol.2017.09.039] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2017] [Revised: 09/07/2017] [Accepted: 09/11/2017] [Indexed: 01/12/2023]
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48
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Martín-Alfonso JE, Cuadri AA, Berta M, Stading M. Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions. Carbohydr Polym 2017; 181:63-70. [PMID: 29254016 DOI: 10.1016/j.carbpol.2017.10.057] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2017] [Revised: 10/10/2017] [Accepted: 10/16/2017] [Indexed: 10/18/2022]
Abstract
The influence of concentration on the shear and extensional rheology properties of aqueous solutions of xanthan and guar gums was studied in this work. Shear rheology involved small amplitude oscillatory shear (SAOS), flow curves and transient flow, while the extensional rheology was analyzed using hyperbolic contraction flow. In addition, the mechanical properties during solutions manufacture were monitored in situ through the evolution of torque with processing time by mixing rheometry. The results showed that the hydrocolloids exert a great influence on the process rheokinetics and on the resulting rheological response. SAOS tests showed that the xanthan gum solutions behaved as weak gels, whereas guar gum solutions suggest the presence of entanglement and the formation of a viscoelastic, gel-like structure. All the systems exhibited shear-thinning behaviour. Guar gum solutions obeyed the Cox-Merz rule, with some divergence at high rates for the more concentrated solutions, while the Cox-Merz rule was not followed for xanthan gum in the range of concentration studied. The extensional viscosity exhibited an extensional-thinning behaviour within the strain range used and all solutions were characterized by a high Trouton ratio.
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Affiliation(s)
- J E Martín-Alfonso
- Department of Chemical Engineering and Material Science, Campus de El Carmen, University of Huelva, Chemical Product and Process Technology Research Center (Pro2TecS), 21071 Huelva, Spain.
| | - A A Cuadri
- Department of Chemical Engineering and Material Science, Campus de El Carmen, University of Huelva, Chemical Product and Process Technology Research Center (Pro2TecS), 21071 Huelva, Spain
| | - M Berta
- Research Institutes of Sweden, Bioscience and Materials, Product Design and Perception, 402 29 Gothenburg, Sweden
| | - M Stading
- Research Institutes of Sweden, Bioscience and Materials, Product Design and Perception, 402 29 Gothenburg, Sweden; Chalmers University of Technology, Department of Industrial and Materials Science, 412 96 Gothenburg, Sweden
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Papagiannopoulos A, Sotiropoulos K, Pispas S. Particle tracking microrheology of the power-law viscoelasticity of xanthan solutions. Food Hydrocoll 2016. [DOI: 10.1016/j.foodhyd.2016.05.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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