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Zhang S, Liu Y, Sun T, Liu H, Wang D. The Effects of Tremella fuciformis Polysaccharide on the Physicochemical, Multiscale Structure and Digestive Properties of Cyperus esculentus Starch. Foods 2024; 13:1425. [PMID: 38731796 PMCID: PMC11083195 DOI: 10.3390/foods13091425] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2024] [Revised: 04/18/2024] [Accepted: 04/23/2024] [Indexed: 05/13/2024] Open
Abstract
In this study, we have investigated the effects of Tremella fuciformis polysaccharide (TP) on the pasting, rheological, structural and in vitro digestive properties of Cyperus esculentus starch (CS). The results showed that the addition of TP significantly changed the pasting characteristics of CS, increased the pasting temperature and pasting viscosity, inhibited pasting, reduced the exudation of straight-chain starch and was positively correlated with the amount of TP added. The addition of the appropriate amount of TP could increase its apparent viscosity and enhance its viscoelasticity. The composite system of CS/TP exhibited higher short-range ordered structure and solid dense structure, which protected the crystal structure of CS, but was related to the amount of TP added. In addition, the introduction of TP not only decreased the in vitro digestion rate of CS and increased the content of slow-digestible starch (SDS) and resistant starch (RS), but also reduced the degree of digestion. Correlation studies established that TP could improve the viscoelasticity, relative crystallinity and short-range order of the CS/TP composite gel, maintain the integrity of the starch granule and crystalline structure, reduce the degree of starch pasting and strengthen the gel network structure of CS, which could help to lower the digestibility of CS.
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Affiliation(s)
- Shanshan Zhang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Yingxu Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
| | - Tong Sun
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Scientific Research Base of Edible Mushroom Processing Technology Integration of Ministry of Agriculture and Rural Affairs, Changchun 130118, China
- Key Laboratory of Technological Innovations for Grain Deep-Processing and High-Effeciency Utilization of By-Products of Jilin Province, Changchun 130118, China
| | - Hongcheng Liu
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
| | - Dawei Wang
- School of Food Science and Engineering, Jilin Agricultural University, Changchun 130118, China; (S.Z.); (Y.L.); (T.S.); (H.L.)
- Engineering Research Center of Grain Deep-Processing and High-Effeciency Utilization of Jilin Province, Changchun 130118, China
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2
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Arab K, Ghanbarzadeh B, Karimi S, Ebrahimi B, Hosseini M. Gelling and rheological properties of a polysaccharide extracted from Ocimum album L. seed. Int J Biol Macromol 2023; 246:125603. [PMID: 37390999 DOI: 10.1016/j.ijbiomac.2023.125603] [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: 02/03/2023] [Revised: 06/04/2023] [Accepted: 06/21/2023] [Indexed: 07/02/2023]
Abstract
In this study, a new polysaccharide was isolated from Ocimum album L. seed (OA), and its physicochemical and rheological properties were investigated. Ocimum album polysaccharide (OAP) was an acidic heteropolysaccharide with a molecular weight of 1935 kDa, and it was composed of five types of sugars: mannose (32.95 %), glucose (27.57 %), galactose (19.29 %), rhamnose, (15.96 %) and galacturonic acid (4.23 %). According to the results obtained from Huggins and Kraemer equations, the intrinsic viscosity was 6.9 dL/g in distilled water. The OAP solutions at a concentration between 0.1 and 1.5 %, showed shear-thinning behavior, and the Herschel-Bulkley and Cross models exhibited a high ability to describe the flow behavior of OAP solutions. The apparent viscosity of 1 % OAP solution was decreased in the presence of different concentrations of NaCl (0.1, 0.3, and 0.5 M), at different pHs (3-11), and in temperatures between 5 and 100 °C. Also, the pseudoplastic behavior was observed in all samples. In OAP solutions (0.1-1.5 %), the up and down curves in the shear stress-shear rate diagram did not coincide, which indicated time-dependent (thixotropic) behavior. Although, the thixotropic properties of 1 % OAP solution were weakened with adding NaCl (0.1-0.5 M) and at different pH (3-11). The results obtained from the dynamic oscillatory test showed that the OAP solutions at concentrations higher than 0.1 % had a gel-like behavior, and the viscoelastic moduli (G' and G″) were weakened in the presence of salt and with a change in pH. Also, in the temperature sweep test, the 1 % solution showed the behavior of thermally irreversible gels.
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Affiliation(s)
- Khaled Arab
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Shafagh Karimi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Behzad Ebrahimi
- Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Mohammadyar Hosseini
- Department of Food Science and Hygiene, Faculty of Para-Veterinary, Ilam University, Ilam, Iran
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3
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Kang J, Yue H, Li X, He C, Li Q, Cheng L, Zhang J, Liu Y, Wang S, Guo Q. Structural, rheological and functional properties of ultrasonic treated xanthan gums. Int J Biol Macromol 2023; 246:125650. [PMID: 37399868 DOI: 10.1016/j.ijbiomac.2023.125650] [Citation(s) in RCA: 11] [Impact Index Per Article: 11.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2023] [Revised: 05/30/2023] [Accepted: 06/29/2023] [Indexed: 07/05/2023]
Abstract
Xanthan gum can improve the freeze-thaw stability of frozen foods. However, the high viscosity and long hydration time of xanthan gum limits its application. In this study, ultrasound was employed to reduce the viscosity of xanthan gum, and the effect of ultrasound on its physicochemical, structural, and rheological properties was investigated using High-performance size-exclusion chromatography (HPSEC), ion chromatograph, methylation analysis, 1H NMR, rheometer, etc.. The application of ultrasonic-treated xanthan gum was evaluated in frozen dough bread. Results showed that the molecular weight of xanthan gum was reduced significantly by ultrasonication (from 3.0 × 107 Da to 1.4 × 106 Da), and the monosaccharide compositions and linkage patterns of sugar residues were altered. Results revealed that ultrasonication treatment mainly broke the molecular backbone at a lower intensity, then mainly broke the side chains with increasing intensity, which significantly reduced the apparent viscosity and viscoelastic properties of xanthan gum. The results of specific volume and hardness showed that the bread containing low molecular weight xanthan gum was of better quality. Overall, this work offers a theoretical foundation for broadening the application of xanthan gum and improving its performance in frozen dough.
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Affiliation(s)
- Ji Kang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Hongxia Yue
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Xinxue Li
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Chao He
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Qin Li
- School of Food Science and Technology, Jiangsu Food and Pharmaceutical Science College, 4 Meicheng Road, Huai'an 223003, China
| | - Liting Cheng
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Jixiang Zhang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China
| | - Shujun Wang
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Engineering, Tianjin University of Science and Technology, Tianjin 300457, China.
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Kalaivendan RGT, Eazhumalai G, Annapure US. Impact of pin‐to‐plate cold plasma depolymerization on the gelation and functional attributes of guar galactomannan. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14340] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/05/2023]
Affiliation(s)
| | - Gunaseelan Eazhumalai
- Department of Food Engineering Technology Institute of Chemical Technology Mumbai Maharashtra India
| | - Uday S. Annapure
- Department of Food Engineering Technology Institute of Chemical Technology Mumbai Maharashtra India
- Institute of Chemical Technology Marathwada Campus Jalna Maharashtra India
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5
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Habibvand M, Yousefi M, Ahmed SA, Hassanzadeh H. Formulation of nanoemulsion carriers containing Pennyroyal (Mentha pulegium) and Gijavash (Froriepia subpinnata) essential oils for enriching Doogh (Iranian dairy drink). IET Nanobiotechnol 2023; 17:80-90. [PMID: 36478175 PMCID: PMC10116015 DOI: 10.1049/nbt2.12106] [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: 09/18/2022] [Revised: 10/31/2022] [Accepted: 11/10/2022] [Indexed: 12/12/2022] Open
Abstract
Today, the increasing use of chemical preservatives in foods is considered one of the main problems in food industries. This study aimed to produce the pasteurised Doogh (Iranian yogurt drink) containing a nanoemulsion of essential oil (EO) with appropriate quality. A factorial test based on a completely randomised design with two treatments in three levels, including EO type (pennyroyal, Gijavash, and their equal combination) and a control sample was applied to assess the physicochemical and sensory properties of Doogh. The highest negative zeta potential and antioxidant activity percentage were observed in the sample containing the nanoemulsion of pennyroyal and enriched with a combination of two essential oils. The microbial evaluation results indicated that the total microorganism count was minimised in the Doogh containing the nanoemulsion of Gijavash. The nanoemulsions of pennyroyal and Gijavash can be added into Doogh formulation to produce a new product with maximum sensory acceptability.
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Affiliation(s)
| | - Mahsa Yousefi
- Food Technology DivisionSchool of Industrial TechnologyUniversiti Sains MalaysiaPenangMalaysia
| | - Salar Ali Ahmed
- Department of Food TechnologyFaculty of Agricultural Engineering ScienceSalahaddin University‐ErbilErbilIraq
| | - Hamed Hassanzadeh
- Department of Food Science and HygieneFaculty of Para‐VeterinaryIlam UniversityIlamIran
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6
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Huang J, Yu M, Wang S, Shi X. Effects of jicama (Pachyrhizus erosus L.) non-starch polysaccharides with different molecular weights on structural and physiochemical properties of jicama starch. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2023.108502] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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7
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Hyaluronic Acid in Biomedical Fields: New Trends from Chemistry to Biomaterial Applications. Int J Mol Sci 2022; 23:ijms232214372. [PMID: 36430855 PMCID: PMC9695447 DOI: 10.3390/ijms232214372] [Citation(s) in RCA: 13] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2022] [Revised: 11/15/2022] [Accepted: 11/17/2022] [Indexed: 11/22/2022] Open
Abstract
The aim of this review is to give an updated perspective about the methods for chemical modifications of hyaluronic acid (HA) toward the development of new applications in medical devices and material engineering. After a brief introduction on chemical, structural and biological features of this important natural polysaccharide, the most important methods for chemical and physical modifications are disclosed, discussing both on the formation of new covalent bonds and the interaction with other natural polysaccharides. These strategies are of paramount importance in the production of new medical devices and materials with improved properties. In particular, the use of HA in the development of new materials by means of additive manufacturing techniques as electro fluid dynamics, i.e., electrospinning for micro to nanofibres, and three-dimensional bioprinting is also discussed.
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8
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Understanding the Relationship between Microstructure and Physicochemical Properties of Ultrafiltered Feta-Type Cheese Containing Saturea bachtiarica Leaf Extract. Foods 2022; 11:foods11121728. [PMID: 35741926 PMCID: PMC9222300 DOI: 10.3390/foods11121728] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2022] [Revised: 06/07/2022] [Accepted: 06/08/2022] [Indexed: 02/04/2023] Open
Abstract
Microwave-assisted extraction was optimized to prepare Satureja bachtiarica leaf (SBL) extract based on antimicrobial (IZD) and antioxidant activities (DPPH) and extraction yield (EY). At optimum condition, i.e., 800 W power and 8 min, the best extraction results with EY = 16%, IZD = 73.56 mm, and DPPH = 24.2% were obtained. To develop a novel Feta-cheese, the influence of SBL extract, rennet, and starter concentrations were evaluated in terms of rheological, textural, and sensorial properties. At the optimized condition, the acceptance, taste, the strength of the network (A), and the distance between sequential cross-linking points (ξ) were 8.13, 8.07, 34,036.12 Pa·s1/z, and 5.41 nm, respectively. At the 60th day of storage time, the lowest z value (the network extensity parameter) of the cheese samples was observed. SEM image texture indices showed a good correlation with the studied instrumental texture parameters during 60 days of storage. The mold and yeast counts and their growth rate in the SBL extract-added cheese were lower than those for control one; whereas, the former cheese showed a greater LAB population between the 80th and 120th days. The antimicrobial and antioxidant qualities of SBL extract showed a significant influence on cheese properties.
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9
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Interaction between Gelatin and Mulberry Leaf Polysaccharides in Miscible System: Physicochemical Characteristics and Rheological Behavior. Foods 2022; 11:foods11111571. [PMID: 35681321 PMCID: PMC9180381 DOI: 10.3390/foods11111571] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/22/2022] [Revised: 05/21/2022] [Accepted: 05/24/2022] [Indexed: 11/22/2022] Open
Abstract
In this study, the miscible system was formed by mixing gelatin (G) with mulberry leaf polysaccharides (MLPs) continuously extracted with a hot buffer (HBSS), a chelating agent (CHSS), a dilute alkali (DASS), and a concentrated alkali (CASS), and the zeta potential, turbidity, particle size, distribution, and rheological properties of the miscible systems were evaluated. Under acidic conditions, the miscible systems of four polysaccharides and gelatin were in a clear state; under alkaline conditions, G-HBSS and G-CHSS were clarified, and G-DASS and G-CASS changed from clarification to turbidity. The zeta potential changed from positive to negative with the increase in pH. When the pH was at 7, it increased with the increase in polysaccharide concentration but was still negative. The four miscible systems all showed polydispersity. The particle sizes of G-HBSS and G-CHSS decreased with the increase in pH, while the particle sizes of G-DASS and G-CASS were increased. The four miscible systems showed “shear thinning” behavior, and the addition of gelatin reduced the apparent viscosity of the four polysaccharide solutions. G-CHSS was highly stable, and G-CASS was more suitable as a stabilizer in the freezing process.
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10
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Bhagya Raj GVS, Hulle NRS, Dash KK. Rheological characteristics of reconstituted freeze dried dragon fruit pulp powder: Effect of concentration and temperature. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16696] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- G. V. S. Bhagya Raj
- Department of Food Engineering and Technology Tezpur University Tezpur, Assam 784028 India
| | - Nishant R. Swami Hulle
- Department of Food Engineering and Technology Tezpur University Tezpur, Assam 784028 India
| | - Kshirod K. Dash
- Department of Food Engineering and Technology Tezpur University Tezpur, Assam 784028 India
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology (GKCIET) Malda, West Bengal, 732141 India
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11
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Modeling the Release of Betaine Extracted from Sugar Beet Molasses in the Structure of Fast-Dissolving Electrospun Fibers of Plantago ovata Seed Gum. FOOD BIOPHYS 2022. [DOI: 10.1007/s11483-022-09733-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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12
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Zhou R, Wang Y, Wang Z, Liu K, Wang Q, Bao H. Effects of Auricularia auricula-judae polysaccharide on pasting, gelatinization, rheology, structural properties and in vitro digestibility of kidney bean starch. Int J Biol Macromol 2021; 191:1105-1113. [PMID: 34560153 DOI: 10.1016/j.ijbiomac.2021.09.110] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2021] [Accepted: 09/16/2021] [Indexed: 12/30/2022]
Abstract
Auricularia auricula-judae polysaccharide (AP) has unique molecular structures and multiple bioactivities with excellent gel-forming property and thermal tolerance. However, few researches focus on the interactions between AP and legume starches. In this study, the effects of AP on the pasting, gelatinization, rheology, microstructure, and in vitro digestibility of kidney bean starch (KBST) were evaluated. The pasting, gelling and structural properties of AP-KBST mixtures were characterized by rapid visco analyzer, rheometry, texture analyzer, laser particle analyzer, low-field nuclear magnetic resonance, Fourier transform infrared spectroscopy and scanning electron microscopy, respectively. And an in vitro method was employed to measure the digestibility of AP-KBST composites. The pasting viscosity, swelling degree of starch granules, viscoelasticity, gel strength, cold storage stability and water-retention capacity of KBST were enhanced with increasing AP concentration. The combination of AP and KBST exhibited a higher short-range ordered and a firmer and denser structure than that of KBST alone. Moreover, AP increased the contents of resistant starch and slowly digestible starch, which were positively correlated with the storage modulus and the degree of order, thereby suggesting that the formation of strong and ordered gel network structure by synergistic interactions between AP and KBST was responsible for the reduced starch digestibility.
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Affiliation(s)
- Rui Zhou
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Yijun Wang
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Zaixu Wang
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Ke Liu
- Hubei Key Laboratory of Low Dimensional Optoelectronic Material and Devices, Hubei University of Arts and Science, Xiangyang 441053, China
| | - Qi Wang
- Guelph Food Research Centre, Agriculture and Agri-Food Canada, 93 Stone Road W., Guelph, Ontario N1G 5C9, Canada
| | - Honghui Bao
- College of Food Science and Technology, Hubei University of Arts and Science, Xiangyang 441053, China.
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13
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Ahmed J. Effect of pressure, concentration and temperature on the oscillatory rheology of guar gum dispersions: Response surface methodology approach. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106554] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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14
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Impact of sage seed gum and whey protein concentrate on the functional properties and retrogradation behavior of native wheat starch gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106261] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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15
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Razavi SMA, Alghooneh A. Understanding the physics of hydrocolloids interaction using rheological, thermodynamic and functional properties: A case study on xanthan gum-cress seed gum blend. Int J Biol Macromol 2020; 151:1139-1153. [PMID: 31747568 DOI: 10.1016/j.ijbiomac.2019.10.158] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2019] [Revised: 10/04/2019] [Accepted: 10/17/2019] [Indexed: 11/30/2022]
Abstract
Some rheological, thermodynamic and functional properties of selected hydrocolloids (xanthan gum-cress seed gum (XG-CSG)) blends at different ratios (1-0, 3-1, 1-1, 1-3, 0-1) were characterized to understand physically the biopolymers interaction and networks. XG showed a greater rigidity (elastic modulus, G'LVE = 58.60 Pa), total structural strength (complex modulus, G*LVE = 70.69 Pa), yield stress (limiting value of stress, τL = 7.58 Pa), emulsion capacity (EC = 6.78%) and foam stability (FC = 18.92%) than CSG (G'LVE = 7.05 Pa, G*LVE = 8.53 Pa, τL = 1.44 Pa, EC = 86.48% and FC = 14.98%), respectively. Among blends, 3-1 XG-CSG showed the highest G*LVE, foaming stability (FS) and the extent of recovery (Rr%). The results were summarized using the clustering technique and principal component analyses. The coefficient of the interaction of some parameters, Cole-Cole plots and Gibbs free energy changes (ΔG) of predisturbed and intact networks were investigated. In samples with an intact network, greater compatibility directly related to the extent of synergistic interaction, while in predisturbed samples, the lower compatibility directly related to the extent of synergistic interaction. Although all blends were highly incompatible with antagonistic behavior, 1-1 XG-CSG showed the lowest incompatibility (ΔG = 8028.60 J/mol) among samples with intact structure, while at disrupted state, 1-3 XG-CSG showed the lowest incompatibility (ΔG = 158.6 J/mol).
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Affiliation(s)
- Seyed M A Razavi
- Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran.
| | - Ali Alghooneh
- Food Hydrocolloids Research Centre, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), PO Box: 91775-1163, Mashhad, Iran
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16
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Behrouzain F, Razavi SM. Structure-rheology relationship of basil seed gum-whey protein isolate mixture: Effect of thermal treatment and biopolymer ratio. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2019.105608] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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17
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Mechanisms of whey protein isolate interaction with basil seed gum: Influence of pH and protein-polysaccharide ratio. Carbohydr Polym 2020; 232:115775. [PMID: 31952586 DOI: 10.1016/j.carbpol.2019.115775] [Citation(s) in RCA: 40] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/18/2019] [Revised: 12/19/2019] [Accepted: 12/19/2019] [Indexed: 11/22/2022]
Abstract
In the present work, we determined the structure-function relationships of basil seed gum (BSG) and whey protein isolate (WPI) mixtures at the start of soluble complex formation, maximum soluble complex formation and predominant thermodynamic incompatibility to understand BSG:WPI blends interaction behavior. Accordingly, turbidity and zeta potential were analyzed in the pH range of 2.0-7.0 and BSG:WPI ratios of 1:4, 1:6.6 and 1:9. Dynamic rheometry was used to evaluate samples at three different pHs. Additionally, dilute solution properties of BSG, WPI and their blends were studied at pH = 7.0. Independent of mixture ratio, all dispersions showed maximum interaction at pH = 5.0, the start of soluble complex formation around pH = 6.0 and thermodynamic incompatibility interaction behavior at pH = 7.0. Cole-Cole plots based on dynamic rheometry supported the Gibbs free energy change of mixtures based on intrinsic viscosity data. These results are important to create new structures from mixtures of proteins and polysaccharides.
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18
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Martin AA, Sassaki GL, Sierakowski MR. Effect of adding galactomannans on some physical and chemical properties of hyaluronic acid. Int J Biol Macromol 2020; 144:527-535. [DOI: 10.1016/j.ijbiomac.2019.12.114] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 12/02/2019] [Accepted: 12/14/2019] [Indexed: 12/12/2022]
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19
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Wu Y, Niu M, Xu H. Pasting behaviors, gel rheological properties, and freeze-thaw stability of rice flour and starch modified by green tea polyphenols. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2019.108796] [Citation(s) in RCA: 28] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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20
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Junqueira LA, da Silva VM, Amaral TN, Prado MET, de Resende JV. Effects of temperature and concentration on the rheological properties of mucilage extracted from Pereskia aculeata Miller. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00175-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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21
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Razi SM, Motamedzadegan A, Matia-Merino L, Shahidi SA, Rashidinejad A. The effect of pH and high-pressure processing (HPP) on the rheological properties of egg white albumin and basil seed gum mixtures. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.03.029] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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22
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Alghooneh A, Razavi SMA, Kasapis S. Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties. J Texture Stud 2019; 50:520-538. [PMID: 31226217 DOI: 10.1111/jtxs.12459] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2019] [Revised: 05/01/2019] [Accepted: 06/12/2019] [Indexed: 11/27/2022]
Abstract
Dynamic rheological and mechanical properties of seven commercial (xanthan [XG], guar [GG], high methoxylated pectin [HMP], κ-carrageenan [κ-Car], agar [AG], alginate [ALG], and carboxymethylcellulose [CMC]) and four emerging hydrocolloids (basil seed gum [BSG], sage seed gum [SSG], Balangu-Shirazi seed gum [BSSG], and cress seed gum [CSG]) were investigated and the classification of the hydrocolloids were carried out based on them. AG belonged to the first class with 0.81 membership function (MF), κ-Car and HMP grouped in the second class with 0.68 and 0.71 MFs, respectively, XG, BSG, and SSG were depended to the third class with 0.61-0.70 MFs, finally, CMC, GG, BSSG, ALG, and CSG related to the fourth class, as the most populated class, with MF > 0.61. The first class contained the highest amount of hardness parameter (43.40 ± 2.76 g), the second class included the highest pseudoplasticity parameter (shear-thinning ratio = -0.54 ± 0.03) and relaxation time (66.25 ± 2.61 s) and the fourth cluster comprised the highest frequency dependency of viscous modulus (exponent of power-law model for viscous modulus vs. frequency = 0.30 ± 0.05). In addition, the results of this study showed that there was a distinct relationship between nonlinear harmonics in the stress wave and fundamental characteristics of hydrogel networks. The investigation of the rheo-mechanical properties of biopolymers in large deformation under shear and normal forces can have an important role in the prediction of the behavior of the material in real processes and application conditions, especially in the food industry. Due to the inconvenience of large deformation mechanical tests, such as Weissenberg effect, the complication of the results analyzing and sampling difficulty of semi-dilute samples; herein, we determined the correlation between large deformation (LAOS and texture analysis) and small deformation (SAOS) tests properties. The studied rheo-mechanical parameters showed high correlation with the four mentioned network parameters (more than 65% similarity index). Using these results, other scientists could rationally design the experiments and avoid experiments with similar parameters.
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Affiliation(s)
- Ali Alghooneh
- Division of Food Physics and Engineering, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Seyed M A Razavi
- Division of Food Physics and Engineering, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Stefan Kasapis
- School of Science, RMIT University, Bundoora West Campus, Melbourne, Victoria, Australia
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23
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Pirzada T, Farias BVD, Chu HMA, Khan SA. Fabrication of Guar-Only Electrospun Nanofibers by Exploiting a High- and Low-Molecular Weight Blend. ACS OMEGA 2019; 4:10767-10774. [PMID: 31460174 PMCID: PMC6648985 DOI: 10.1021/acsomega.9b00902] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/01/2019] [Accepted: 06/07/2019] [Indexed: 06/10/2023]
Abstract
We present a facile approach to electrospin nanofibers of guar galactomannan by blending high- and low-molecular weights (MWs) of guar. We discover that while neither native high MW guar nor hydrolyzed low MW guar is electrospinnable on its own, their combination leads to synergism in producing defect-free nanofibers. Such an approach of fabricating nanofibers from blending multiple MWs of the same polymer may provide an easy route to produce nanofibers of biopolymers which are typically hard to electrospin. Rheological studies reveal that a limiting amount of native guar is needed for electrospinnability, and for those systems that have the proportionate amount of native guar, there is a critical total concentration above which fibers form. Interestingly, a plot of blend viscosity versus guar concentration reveals two power-law regimes with an inflection point, above which fiber formation can be achieved akin to the behavior observed for pure (i.e., nonblend) polymers.
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Affiliation(s)
| | | | | | - Saad A. Khan
- E-mail: . Phone: 919-515-4519. Fax: 919-515-3465
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24
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Alghooneh A, Razavi SMA, Behrouzian F. Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties. J Texture Stud 2019; 50:493-507. [PMID: 31172527 DOI: 10.1111/jtxs.12453] [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: 11/29/2018] [Revised: 05/26/2019] [Accepted: 05/30/2019] [Indexed: 11/28/2022]
Abstract
Herein, oscillatory rheological measurements were performed to study the interaction behavior of xanthan gum-sage seed gum blends at different ratios (SSG-XG: 1-0, 3-1, 1-1, 1-3, 0-1), from the dynamic viscosity behavior, relaxation spectrum, fracture properties, network parameters, and thermodynamic points of view at the temperature range of 10-90°C. Then, the coefficient of the interaction of four parameters, which were obtained from the clustering technique and Han curves, were used to investigate the interaction behavior quantitatively. At 90°C, SSG showed 2.01 extent of loss modulus overshoot, which was the highest value among different gum dispersions at different temperatures, while XG showed strain softening behavior. At 10 and 90°C, SSG and 1-1 SSG-XG showed the highest spreadability reflected by the slope of loss tangent after flow point stress (tan δAF ) of 0.52 and 0.40, respectively. The high values of ψ parameter, which represented the Gibbs free energy change, of both 1-3 and 3-1 SSG-XG blends and the lowest entropy value of 1-3 SSG-XG, suggested that the role of entropy change in incompatibility behavior of 1-3 SSG-XG was higher than that of 3-1 SSG-XG blend. With the increase in temperature from 10 to 70°C, the XG Euclidean distance from SSG decreased, while it increased from 70 to 90°C and showed the highest Euclidean distance with XG at 10°C (3.92) and 90°C (4.05). Interaction coefficients and Han curves results showed that all blends were incompatible with the lowest antagonistic behavior for 1-1 SSG-XG dispersion at 50°C. Often, a mixture of hydrocolloids, especially xanthan gum and a galactomannan, are employed in processed foods to modify their rheological properties and cut the cost. The synergistic/non-synergistic effect of biopolymers mixture, which is invaluable from the practical and economical points of view, seems to be mainly induced by their thermodynamic status of interaction. Our former study showed that the thermodynamic indices of mixing could be probed by mechanical parameters. On the other hands, we found that the mechanical properties of materials are highly temperature dependent. Therefore, in this study, to better investigate the effect of temperature on the biopolymers interaction, first we classified all the thermodynamic and mechanical properties (relaxation spectrum, fracture properties, and network parameters) of hydrocolloids into four classes, then one parameter was selected randomly from each class. The selected parameters were employed to investigate the synergistic/non-synergistic effect at all temperature ranges by determining the interaction coefficient and decide on the best interaction temperature.
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Affiliation(s)
- Ali Alghooneh
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Seyed M A Razavi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Fataneh Behrouzian
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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25
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Sardarodiyan M, Arianfar A, Mohamadi San A, Naji-Tabasi S. INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i2.1398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In this study, the influence of molecular weight (MW) was measured on functional characteristics of Balangu seed (Lallemantia royleana) gum (BSG) fractions. Firstly, BSG fractionated by precipitation method using ethanol basis on MW. Two fractions called precipitate (PER) Balangu and supernatant (SUPER) Balangu were obtained as the highest and lowest MW fractions, respectively. Then the physicochemical properties (uronic acid, protein and molecular weight) were investigated for BSG and fractions. Moreover, the rheological characteristics of BSG and fractions emulsions were determined. The results showed, the value of MW for Balangu, PER-Balangu and SUPER-BSG were 3120 kDa, 6130 kDa and 2050 kDa, respectively. All the emulsions established shear-thinning behavior (1%, w/w). SUPER- Balangu was obtained lower storage moduli (G') and loss moduli (G''), which showed as the best uniform emulsion. The present of high uronic acid content (20.35%) and protein content (10.8%) of SUPER-Balangu led its increase emulsifying activity. PER-Balangu emulsion contains more poly-dispersed oil droplets with larger size which may be due to low protein content (6.03%). According to the results the most uniform emulsion related to SUPER-Balangu which can be a replacement for some of the plant hydrocolloids used in food products.
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26
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Sardarodiyan M, Arianfar A, Sani AM, Naji-Tabasi S. Antioxidant and antimicrobial activities of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum. J Anal Sci Technol 2019. [DOI: 10.1186/s40543-019-0174-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022] Open
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27
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Matia-Merino L, Prieto M, Roman L, Gómez M. The impact of basil seed gum on native and pregelatinized corn flour and starch gel properties. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.10.005] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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28
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Physicochemical, rheological and thermal properties of Mesona chinensis polysaccharides obtained by sodium carbonate assisted and cellulase assisted extraction. Int J Biol Macromol 2019; 126:30-36. [DOI: 10.1016/j.ijbiomac.2018.12.211] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 12/18/2018] [Accepted: 12/21/2018] [Indexed: 11/19/2022]
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29
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Delonix regia galactomannan hydrolysates: Rheological behavior and physicochemical characterization. Carbohydr Polym 2019; 206:573-582. [DOI: 10.1016/j.carbpol.2018.11.028] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2018] [Revised: 11/08/2018] [Accepted: 11/09/2018] [Indexed: 11/20/2022]
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30
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Rheological properties and effects of in vitro gastrointestinal digestion on functional components and antioxidant activities of cooked yam flour. Food Sci Biotechnol 2019; 28:991-1001. [PMID: 31275699 DOI: 10.1007/s10068-018-00542-z] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 12/12/2018] [Accepted: 12/14/2018] [Indexed: 12/12/2022] Open
Abstract
There is dearth of documented information on rheological behavior, bioaccessibility and antioxidant potential of cooked yam flour (CY). This study was carried out to evaluate rheological properties and effects of in vitro gastrointestinal digestion (GID) on functional compositions and antioxidant activities of CY. CY displayed enhanced pseudoplastic and ''gel-like" characteristics with incremental concentration (4.5-9.0%). After GID, contents of total polyphenols, flavonoids, sugar (TS), acidic polysaccharides (AP) and free amino acids (FAAs) significantly increased with maximal increment of 3.51-fold for TS followed by AP (3.05-fold), and DPPH, ABTS, FRAP and FIC assays pointed to a significant increase in antioxidant activity. Sixteen FAAs including 7 essential amino acids were detected with highest content of 9.81 mg/g for arginine. Large block remnants with a micro-porous structure were confirmed by scanning electron microscopy. Results indicate that CY with favourable swallowing performance can serve as a reliable source of bioaccessible and bioactive compounds with antioxidation.
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31
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Flow behavior, viscoelastic, textural and foaming characterization of whipped cream: Influence of Lallemantia royleana seed, Salvia macrosiphon seed and carrageenan gums. Int J Biol Macromol 2019; 121:609-615. [DOI: 10.1016/j.ijbiomac.2018.09.163] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2018] [Revised: 09/08/2018] [Accepted: 09/25/2018] [Indexed: 11/21/2022]
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32
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Zhou R, Kang YH. Synergistic interaction of Auricularia auricula- judae polysaccharide with yam starch: effects on physicochemical properties and in vitro starch digestibility. Food Sci Biotechnol 2018; 27:1579-1588. [PMID: 30483421 PMCID: PMC6233405 DOI: 10.1007/s10068-018-0419-9] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/20/2018] [Revised: 06/06/2018] [Accepted: 06/11/2018] [Indexed: 11/30/2022] Open
Abstract
Thermal stable polysaccharides from Auricularia auricula-judae (AP) have unique molecularstructures and multiple bioactivities. The effects of AP on the physicochemical properties and in vitro starch digestibility of yam starch (YS) were studied. The addition of AP induced a significant increase in the swelling power, solubility, mean volume diameter and adhesiveness as well as a dramatic decrease in the hardness and gumminess (p < 0.05). AP showed a strong suppressive effect on in vitro starch digestibility. Higher modulus (G', G″) and stiffness parameters (Aα), and lower order of relaxation function (α), were observed in oscillatory rheological measurements, indicating that the gels were more elastic-like and had higher pseudoplasticity in the presence of AP. Furthermore, AP remarkably decreased the syneresis and storage modulus (G'), and also retarded the retrogradation process of YS gel at 4°C, revealing a synergistic interaction between AP and YS, which could also be demonstrated by scanning electron microscopy.
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Affiliation(s)
- Rui Zhou
- College of Food Science, Heilongjiang Bayi Agricultural University, Heilongjiang, 163319 China
- Department of Food Science, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Korea
| | - Yoon-Han Kang
- Department of Food Science, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Korea
- Department of Food Processing and Distribution, Gangneung-Wonju National University, Gangneung, Gangwon 25457 Korea
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33
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Alghooneh A, Razavi SMA, Kasapis S. Hydrocolloid clustering based on their rheological properties. J Texture Stud 2018; 49:619-638. [PMID: 30246503 DOI: 10.1111/jtxs.12368] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2018] [Revised: 08/18/2018] [Accepted: 08/23/2018] [Indexed: 12/01/2022]
Abstract
In this study, we proposed an objective classification of seven commercial hydrocolloids and four novel hydrocolloids. Total of 74 rheological parameters was generated by steady (flow behavior, hysteresis loop, single shear decay, in-shear structural recovery experiments), dynamic (strain sweep and frequency sweep tests), and transient (creep/recovery and stress relaxation) shear measurements. Subsequently, the parameters were classified into seven categories with more than 60% similarity indexes in each group using agglomerative hierarchical clustering based on those properties related to the number of linkage, strength of linkage, distance of linkage, rupture and flow, rate of destruction, the extent of destruction, and the state of destructured samples in the absence of flow field. Fuzzy c-means classifier used to extract patterns for each class. Our results correspond to four different classes; κ-carrageenan and agar gum were categorized in the first class, high methoxyl pectin, xanthan, sage seed gum and basil seed gum in the second class, alginate gum and Balangu-Shirazi seed gum in the third class, and guar gum, cress seed gum and carboxymethyl cellulose in the fourth class. Using this classification technique, complete rheological patterns can be extracted for each class. This classification provides a map for other researchers to rationally design the best test type which could describe adequately different properties of materials and avoid experiments with a similar type of parameters. The main reason for the frequent use of hydrocolloids in various industries is their ability to modify the rheology. A lot of works have been done to study the rheological behavior of many hydrocolloids in model and food systems. As there is still demand for new sources of hydrocolloids with more specific functionality in foods, probing the similarities among commercial and emerging hydrocolloids could help us to rationally design structural features in different formulations, besides gives insight into the structure-function relationship between them. This object could be attained by clustering, a part of the pattern recognition theory. Contrary to the traditional clustering methods, in which the membership of a product is exclusive for only a class, in constraint clustering by fuzzy logic methods, a partial membership can be shared by two or more classes. In this way, using the fuzzy logic clustering method, we clustered a number of commercial and novel hydrocolloids based on the steady, transient, and dynamic shear rheological properties and found a specific pattern among them. PRACTICAL APPLICATIONS: The main reason for the frequent use of hydrocolloids in various industries is their ability to modify the rheology. A lot of works have been done to study the rheological behavior of many hydrocolloids in model and food systems. As there is still demand for new sources of hydrocolloids with more specific functionality in foods, probing the similarities among commercial and emerging hydrocolloids could help us to rationally design structural features in different formulations, besides gives insight into the structure-function relationship between them. This object could be attained by clustering, a part of the pattern recognition theory. Contrary to the traditional clustering methods, in which the membership of a product is exclusive for only a class, in constraint clustering by fuzzy logic methods, a partial membership can be shared by two or more classes. In this way, using the fuzzy logic clustering method, we clustered a number of commercial and novel hydrocolloids based on the steady, transient, and dynamic shear rheological properties and found a specific pattern among them.
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Affiliation(s)
- Ali Alghooneh
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Seyed M A Razavi
- Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran
| | - Stefan Kasapis
- School of Science, RMIT University, Melbourne, Victoria, Australia
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34
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Niknam R, Ghanbarzadeh B, Ayaseh A, Rezagholi F. The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil-in-water emulsions. J Texture Stud 2018; 49:536-547. [PMID: 29975418 DOI: 10.1111/jtxs.12352] [Citation(s) in RCA: 25] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 06/10/2018] [Accepted: 06/26/2018] [Indexed: 12/18/2022]
Abstract
The effects of Plantago major seed (PMS) gum on the rheological properties of the sunflower oil-based emulsions (steady shear flow and dynamic oscillatory rheology) were investigated. The results of steady shear flow experiments showed that the shear stress-shear rate, apparent viscosity-shear rate, and shear stress-time data were well fitted with Herschel-Bulkley, Carreau, and Tiu-Bogar models, respectively, and showed the highest R2 and the lower root mean square error within different models. The strain and frequency sweep data indicated that all emulsions showed weak gel-like behavior, which showed stable interactions and entanglements in the emulsion structure. CoX-Merz rule was applied to investigate the relationship between complex viscosity (η*) and apparent viscosity (ηa ). In all emulsions containing PMS gum, η* > η a and they did not obey from this rule. PRACTICAL APPLICATIONS The rheological properties of emulsion are critical features in stabilization of emulsion based products. The PMS gum can potentially be used in producing and stabilization of emulsion based products and effects of this gum on in oil in water emulsion can be useful in development of plant originated hydrocolloids in foods.
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Affiliation(s)
- Rasoul Niknam
- Faculty of Agriculture, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Faculty of Agriculture, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran.,Faculty of Engineering, Department of Food Engineering, Near East University, Mersin, Turkey
| | - Ali Ayaseh
- Faculty of Agriculture, Department of Food Science and Technology, University of Tabriz, Tabriz, Iran
| | - Fatemeh Rezagholi
- Faculty of Engineering, Department of Food Engineering, Near East University, Mersin, Turkey
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35
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Sharma G, Kumar A, Devi K, Sharma S, Naushad M, Ghfar AA, Ahamad T, Stadler FJ. Guar gum-crosslinked-Soya lecithin nanohydrogel sheets as effective adsorbent for the removal of thiophanate methyl fungicide. Int J Biol Macromol 2018; 114:295-305. [PMID: 29572143 DOI: 10.1016/j.ijbiomac.2018.03.093] [Citation(s) in RCA: 58] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/10/2018] [Revised: 03/11/2018] [Accepted: 03/19/2018] [Indexed: 11/15/2022]
Abstract
Rapid increase in use of fungicides for the agricultural and industrial purposes has marked the deterioration of water resources which ultimately affects the human life. Accordingly, various attempts have been made in the removal of these noxious compounds. In the same context, we are presenting biopolymers based nanohydrogel sheets; guar gum-crosslinked-Soya lecithin nanohydrogel sheets (GG-crosslinked-SY NHS) used for the effective removal of a fungicide; thiophanate methyl from aqueous solution. Guar gum and soya lecithin were employed as the biopolymers in the fabrication of nanohydrogel sheets due to their non- toxic nature, easy availability, cheapness and significant properties. Due to the presence of highly reactive functional groups onto the surface of GG-crosslinked-SY NHS, good adsorption results have been obtained. Maximum adsorption capacity of 59.205mg/g was observed with 20mg GG-crosslinked-SY NHS and 25ppm thiophanate methyl solution concentration as calculated from the Langmuir isotherm. Results showed that neutral pH favoured the adsorption process. Kinetics results were indicative of the physical interactions between the thiophanate methyl and GG-crosslinked-SY NHS surface. Thermodynamic results have shown the spontaneous and endothermic adsorption process.
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Affiliation(s)
- Gaurav Sharma
- College of Materials Science and Engineering, Shenzhen Key Laboratory of Polymer Science and Technology, Guangdong Research Center for Interfacial Engineering of Functional Materials, Nanshan District Key Lab. for Biopolymers and Safety Evaluation, Shenzhen University, Shenzhen 518060, PR China; Key Laboratory of Optoelectronic Devices and Systems of Ministry of Education and Guangdong Province, College of Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, PR China; School of Chemistry, Shoolini University, Solan 173212, Himachal Pradesh, India.
| | - Amit Kumar
- College of Materials Science and Engineering, Shenzhen Key Laboratory of Polymer Science and Technology, Guangdong Research Center for Interfacial Engineering of Functional Materials, Nanshan District Key Lab. for Biopolymers and Safety Evaluation, Shenzhen University, Shenzhen 518060, PR China; Key Laboratory of Optoelectronic Devices and Systems of Ministry of Education and Guangdong Province, College of Optoelectronic Engineering, Shenzhen University, Shenzhen 518060, PR China; School of Chemistry, Shoolini University, Solan 173212, Himachal Pradesh, India
| | - Kunjana Devi
- School of Chemistry, Shoolini University, Solan 173212, Himachal Pradesh, India
| | - Shweta Sharma
- School of Chemistry, Shoolini University, Solan 173212, Himachal Pradesh, India
| | - Mu Naushad
- Department of Chemistry, College of Science, Bld.#5, King Saud University, Riyadh 11451, Saudi Arabia
| | - Ayman A Ghfar
- Department of Chemistry, College of Science, Bld.#5, King Saud University, Riyadh 11451, Saudi Arabia
| | - Tansir Ahamad
- Department of Chemistry, College of Science, Bld.#5, King Saud University, Riyadh 11451, Saudi Arabia
| | - Florian J Stadler
- College of Materials Science and Engineering, Shenzhen Key Laboratory of Polymer Science and Technology, Guangdong Research Center for Interfacial Engineering of Functional Materials, Nanshan District Key Lab. for Biopolymers and Safety Evaluation, Shenzhen University, Shenzhen 518060, PR China.
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36
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Jo W, Bak JH, Yoo B. Rheological characterizations of concentrated binary gum mixtures with xanthan gum and galactomannans. Int J Biol Macromol 2018; 114:263-269. [DOI: 10.1016/j.ijbiomac.2018.03.105] [Citation(s) in RCA: 40] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2017] [Revised: 01/30/2018] [Accepted: 03/19/2018] [Indexed: 11/25/2022]
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37
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Intrinsic viscosity of binary gum mixtures with xanthan gum and guar gum: Effect of NaCl, sucrose, and pH. Int J Biol Macromol 2018; 111:77-81. [DOI: 10.1016/j.ijbiomac.2017.12.144] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2017] [Revised: 11/30/2017] [Accepted: 12/27/2017] [Indexed: 11/18/2022]
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38
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A comprehensive review of polysaccharide biopolymers for enhanced oil recovery (EOR) from flask to field. J IND ENG CHEM 2018. [DOI: 10.1016/j.jiec.2017.12.034] [Citation(s) in RCA: 75] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/06/2023]
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39
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Razavi SM, Alghooneh A, Behrouzian F. Thermo-rheology and thermodynamic analysis of binary biopolymer blend: A case study on sage seed gum-xanthan gum blends. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.10.007] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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40
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Razavi SMA, Alghooneh A, Behrouzian F. Influence of temperature on sage seed gum (Salvia macrosiphon) rheology in dilute and concentrated regimes. J DISPER SCI TECHNOL 2017. [DOI: 10.1080/01932691.2017.1379020] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Affiliation(s)
- Seyed M. A. Razavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Ali Alghooneh
- Department of Food Science and Technology, Food Hydrocolloids Research Center, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
| | - Fataneh Behrouzian
- Department of Food Science and Technology, Food Hydrocolloids Research Center, Ferdowsi University of Mashhad (FUM), Mashhad, Iran
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41
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Moreira R, Chenlo F, Silva C, Torres MD. Rheological behaviour of aqueous methylcellulose systems: Effect of concentration, temperature and presence of tragacanth. Lebensm Wiss Technol 2017. [DOI: 10.1016/j.lwt.2017.06.050] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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42
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Yousefi AR, Zahedi Y, Razavi SMA, Ghasemian N. Influence of sage seed gum on some physicochemical and rheological properties of wheat starch. STARCH-STARKE 2017. [DOI: 10.1002/star.201600356] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
Affiliation(s)
- Ali Reza Yousefi
- Faculty of Engineering, Department of Chemical Engineering; University of Bonab; Bonab Iran
| | - Younes Zahedi
- Faculty of Agriculture and Natural Resources, Department of Food Science and Technology; University of Mohaghegh Ardabili; Ardabil Iran
| | - Seyed M. A. Razavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - Naser Ghasemian
- Faculty of Engineering, Department of Polymer Science and Engineering; University of Bonab; Bonab Iran
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Silva C, Torres M, Chenlo F, Moreira R. Rheology of aqueous mixtures of tragacanth and guar gums: Effects of temperature and polymer ratio. Food Hydrocoll 2017. [DOI: 10.1016/j.foodhyd.2017.02.018] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Li Q, Wang W, Jia H, Zhang Y. Molecular structural properties of a polysaccharide isolated and purified from Sophora japonica pods and its relationship to their rheology. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1255897] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Qian Li
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Wenhang Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Hongjiao Jia
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
| | - Yi Zhang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin University of Science and Technology, Tianjin, China
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Razavi SMA, Behrouzian F, Alghooneh A. Temperature dependency of the interaction between xanthan gum and sage seed gum: An interpretation of dynamic rheology and thixotropy based on creep test. J Texture Stud 2017; 48:470-484. [DOI: 10.1111/jtxs.12257] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/12/2016] [Revised: 01/21/2017] [Accepted: 01/26/2017] [Indexed: 11/29/2022]
Affiliation(s)
- Seyed M. A. Razavi
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - Fataneh Behrouzian
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); Mashhad Iran
| | - Ali Alghooneh
- Department of Food Science and Technology, Food Hydrocolloids Research Center; Ferdowsi University of Mashhad (FUM); Mashhad Iran
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Khoshakhlagh K, Koocheki A, Mohebbi M, Allafchian A. Development and characterization of electrosprayed Alyssum homolocarpum seed gum nanoparticles for encapsulation of d-limonene. J Colloid Interface Sci 2017; 490:562-575. [DOI: 10.1016/j.jcis.2016.11.067] [Citation(s) in RCA: 54] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Revised: 11/13/2016] [Accepted: 11/19/2016] [Indexed: 10/20/2022]
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