Comparing rheological, tribological and sensory properties of microfibrillated cellulose dispersions and xanthan gum solutions

Fed-batch treatment attenuates diffusional limitation while preparing high solid microfibrillated cellulose from Gelidium amansii

This study investigates the effects of fed-batch treatment on the fibrillation degree and properties of Gelidium amansii-derived microfibrillated cellulose (MFC). Fed-batch milling was conducted with the initial solid loading of 1 % w/v followed by three stages of feeding to obtain a final solid concentration of 5 % w/v. This process provides a high-solid MFC of around 10 %, while batch milling only provides the maximum solid loading of 4 %. It also reduces approximately 83 % power consumption of batch milling at the same solid loading (4 %). The obtained MFC 5 % has lower fibrils length (14.9 µm) and width (16.46 nm), but higher consistency index (>250 Pa.s) than MFC 1 % (22 µm, 21 nm, 5.88 Pa.s). The crystallinity and maximum decomposition temperatures of both MFCs are comparable, varying at 49-53 % and 318 °C-320 °C. In summary, fed-batch treatment is promising for the techno-economic development of MFC production by lowering energy and maintaining product quality.

Enhancing the dispersibility of Gelidium amansii-derived microfibrillated cellulose through centrifugal fractionation

Hydrothermal pretreatment is useful for microfibrillated cellulose (MFC) preparation due to its safety, but the remaining hemicellulose might affect MFC properties. This study aimed to investigate the effect of centrifugation time on hemicellulose removal and the physicochemical properties of MFC obtained after hydrothermal pretreatment and micro-fibrillation. In this study, centrifugation was applied to the MFC suspension at varying duration times. Composition analysis and Fourier transform infrared spectra indicated that fractionated MFC has no hemicellulose content after 10, 20, and 30 min centrifugation. It also showed an approximately 5 times higher than 0.5 % g/g of initial solid concentration, indicated by a lower gel concentration point, than unfractionated MFC. Scanning electron microscope images of the fractionated MFC for 30 min (MFC2C) presented thin, long cellulose fibrils of 517 nm in average diameter and 635-10,000 nm in length that induced a slower sedimentation rate. MFC2C dispersion was also improved by autoclave sterilization by regulating cellulose structure, rheology, and crystallinity. As a result, MFC dispersibility can be enhanced by removing hemicellulose through simple centrifugation.

Effect of in-situ biochemical modification on the synthesis, structure, and function of xanthan gum based bacterial cellulose generated from Tieguanyin oolong tea residue hydrolysate

The effect of in-situ biochemical modification on the synthesis, structure, and function of xanthan gum based bacterial cellulose generated from Tieguanyin oolong tea residue hydrolysate was evaluated for the first time. This modification could overcome the inhibitory effect of the hydrolysate and the bacterial cellulose yield with 0.6% xanthan gum addition increased by 260.8% compared with that without xanthan gum addition. Bacterial cellulose and xanthan gum were combined by the in-situ modification and the alteration of fermentation medium rheological properties by xanthan gum addition might be beneficial for their combination. The average diameter of the bacterial cellulose microfibrils was increased by the modification, and it had a great influence on the crystalline structure of the bacterial cellulose. Additionally, both the water absorption and texture properties of the bacterial cellulose was strengthened by the modification. Overall, this modification showed great potential for efficient and effective xanthan gum based bacterial cellulose production.

Contact forces and motion behavior of non-Newtonian fluid-solid food by coupled SPH-FEM method

The non-Newtonian fluid-solid interaction food has complex physical properties and complicated contact force, which brings the greater technical challenge to improving the food fetching rate. In this work, we used the smooth particle hydrodynamics and finite element coupling method for a node-to-surface penalty function contact to characterize the contact forces between non-Newtonian fluid food and solid foods. The shear rheological properties and density of non-Newtonian fluid food, including xanthan gum (XG) and guar gum (GG), were investigated by a viscometer and densitometer, respectively. The results showed that the shear viscosity of non-Newtonian fluid food depends to some extent on the mass ratio of the thickening gums. We investigated the effects of the end-effector with different fetching velocities and different inclination angles, and the nut root powder paste (NRPP) food with different ratios of XG and GG, on the fetching rate, stress-strain, and motion behavior. The results showed that the stress increased with increasing v₁ and w; however, the v₂ had less effect on the stress. The sparseness of the distribution of solid food was related to the v₁ and w, whereas it was less influenced by the v₂ . The distribution of solid food became denser in the X-Z plane and sparser in the X-Y plane with increasing inclination angle. The motion behavior of viscoelastic solid foods depended on the mass ratio of XG to GG dissolved in NRPP. The present work can provide a theoretical foundation for meal-assisting robots and robots in the field of food engineering with the task of improving the food fetching rate.

Role of Flaxseed Gum and Whey Protein Microparticles in Formulating Low-Fat Model Mayonnaises

Flaxseed gum (FG) and whey protein microparticles (WPMs) were used to substitute fats in model mayonnaises. WPMs were prepared by grinding the heat-set whey protein gel containing 10 mM CaCl₂ into small particles (10–20 µm). Then, 3 × 4 low-fat model mayonnaises were prepared by varying FG (0.3, 0.6, 0.9 wt%) and WPM (0, 8, 16, 24 wt%) concentrations. The effect of the addition of FG and WPMs on rheology, instrumental texture and sensory texture and their correlations were investigated. The results showed that all samples exhibited shear thinning behavior and ‘weak gel’ properties. Although both FG and WPMs enhanced rheological (e.g., viscosity and storage modulus) and textural properties (e.g., hardness, consistency, adhesiveness, cohesiveness) and kinetic stability, this enhancement was dominated by FG. FG and WPMs affected bulk properties through different mechanisms, (i.e., active filler and entangled polysaccharide networks). Panellists evaluated sensory texture in three stages: extra-oral, intra-oral and after-feel. Likewise, FG dominated sensory texture of model mayonnaises. With increasing FG concentration, sensory scores for creaminess and mouth-coating increased, whereas those of firmness, fluidity and spreadability decreased. Creaminess had a linear negative correlation with firmness, fluidity and spreadability (R² > 0.985), while it had a linear positive correlation with mouth-coating (R² > 0.97). A linear positive correlation (R² > 0.975) was established between creaminess and viscosity at different shear rates/instrumental texture parameters. This study highlights the synergistic role of FG and WPMs in developing low-fat mayonnaises.

Predicting thickness perception of liquid food products from their non-Newtonian rheology

The "mouthfeel" of food products is a key factor in our perception of food quality and in our appreciation of food products. Extensive research has been performed on what determines mouthfeel, and how it can be linked to laboratory measurements and eventually predicted. This was mainly done on the basis of simple models that do not accurately take the rheology of the food products into account. Here, we show that the subjectively perceived "thickness" of liquid foods, or the force needed to make the sample flow or deform in the mouth, can be directly related to their non-Newtonian rheology. Measuring the shear-thinning rheology and modeling the squeeze flow between the tongue and the palate in the oral cavity allows to predict how a panel perceives soup "thickness". This is done for various liquid bouillons with viscosities ranging from that of water to low-viscous soups and for high-viscous xanthan gum solutions. Our findings show that our tongues, just like our eyes and ears, are logarithmic measuring instruments in agreement with the Weber-Fechner law that predicts a logarithmic relation between stimulus amplitude and perceived strength. Our results pave the way for more accurate prediction of mouthfeel characteristics of liquid food products.