Intrinsic viscosity and viscoelastic properties of xanthan/guar mixtures in dilute solutions: Effect of salt concentration on the polymer interactions

A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion

A goal of this study is to explore the difference in rheological properties of xanthan gum (XG)-based mixtures with gum arabic (GA) or GA-based emulsion (GAE). The stability of GAE was improved by thickening with XG. The intrinsic viscosity of all mixtures decreased as GA concentration increased, implying an XG conformational transition from the disordered to the ordered form. All mixtures except for an XG-GA mixture at 6.0 % GA attained a higher consistency index value than XG alone, indicating synergistic interactions between the components. At a high GA concentration (>3.0 %), the XG-GAE mixture showed higher relative apparent viscosity values than the XG-GA mixture. All mixtures except for an XG-GA mixture at 6.0 % GA showed higher elastic modulus and lower viscous modulus values than XG alone. Consequently, all mixtures showed lower tan δ values (0.26-0.30) than XG alone (0.31). Moreover, with a high GA concentration (>1.5 %), the XG-GAE mixtures achieved lower relative tan δ values than XG-GA mixture. These results indicate that XG formed a higher weak gel-like network with GAE than GA. Overall, the findings demonstrate that the interaction between XG and GA is influenced by conformational changes in the latter in both aqueous and emulsion systems.

Carboxymethyl hydroxypropyl guar gum physicochemical properties in dilute aqueous media

We investigate carboxymethyl hydroxypropyl guar gum (CMHPG) solution properties in water and NaCl, KCl, and CaCl2 aqueous solutions. The Huggins, Kraemer, and Rao models were applied by fitting specific and relative viscosity of CMHPG/water and CMHPG/salt/water to determine the intrinsic viscosity [η]. The Rao models yielded better results (R2 = 0.779-0.999) than Huggins and Kraemer equations. [η] decreased up to 84% in salt solution over the range 0.9-100 mM compared to water. Salt effects screened the CMHPG charged side groups chains leading to a compacted structure. In 0.9 mM NaCl(aq), the hydrodynamic coil radius (Rcoil) was 28% smaller and 45% smaller in 100 mM NaCl solution relative to water. Similar decreases were seen in KCl and CaCl2 solutions. KCl and CaCl2 were more effective than NaCl. CMHPG is salt-tolerant and shows comparatively less viscosity change than native guar gum, with modest reduced viscosity increases with CMHPG dilution at all salt concentrations. The electrostatic interactions were effective up to 100 mM salt. The activation energy of viscous flow for CMHPG solutions was computed and compared to measured xanthan gum and several literature values. These data show that the barrier to CMHPG flow is higher than for xanthan gum.

Xanthan: enzymatic degradation and novel perspectives of applications

The extracellular heteropolysaccharide xanthan, synthesized by bacteria of the genus Xanthomonas, is widely used as a thickening and stabilizing agent across the food, cosmetic, and pharmaceutical sectors. Expanding the scope of its application, current efforts target the use of xanthan to develop innovative functional materials and products, such as edible films, eco-friendly oil surfactants, and biocompatible composites for tissue engineering. Xanthan-derived oligosaccharides are useful as nutritional supplements and plant defense elicitors. Development and processing of such new functional materials and products often necessitate tuning of xanthan properties through targeted structural modification. This task can be effectively carried out with the help of xanthan-specific enzymes. However, the complex molecular structure and intricate conformational behavior of xanthan create problems with its enzymatic hydrolysis or modification. This review summarizes and analyzes data concerning xanthan-degrading enzymes originating from microorganisms and microbial consortia, with a particular focus on the dependence of enzymatic activity on the structure and conformation of xanthan. Through a comparative study of xanthan-degrading pathways found within various bacterial classes, different microbial enzyme systems for xanthan utilization have been identified. The characterization of these new enzymes opens new perspectives for modifying xanthan structure and developing innovative xanthan-based applications. KEY POINTS: • The structure and conformation of xanthan affect enzymatic degradation. • Microorganisms use diverse multienzyme systems for xanthan degradation. • Xanthan-specific enzymes can be used to develop xanthan variants for novel applications.

Preparation and Characteristics of Building Dust Suppressants with Strong Resistance to Harsh Environments

Most dust suppressants used for buildings currently lack sufficient resistance to harsh conditions, such as high temperatures and wind erosion. To solve this problem, it is necessary to develop a new type of dust suppressant. In this study, the guar gum molecule was chemically modified to remove the active hydroxyl group in order to significantly improve the stability and adhesion of guar gum. Eventually, a composite dust suppressant was synthesized by incorporating a surfactant and an absorbent agent into modified guar gum. The functional groups of the reaction products were analyzed via infrared experiments, thus confirming the success of the modification. Wind erosion resistance and scanning electron microscopy experiments confirmed the improved bonding capabilities of the composite dust suppressant with dust particles. In experiments on wind erosion resistance, the dust fixation rate exceeded 50% after the application of the composite dust suppressant. The results of the thermogravimetric tests showed that the maximum mass loss rate of the samples with modified guar gum dust suppressants was 6.0% and 28% lower than those of the samples with unmodified guar gum dust suppressants and water, respectively. Furthermore, the tests conducted on pH value and corrosion resistance indicated that the pH value of this dust suppressant was comparable to that of tap water and demonstrated a similar rate of metal corrosion. The practical significance of this study is to improve the dust suppressant used in buildings, to improve the performance of dust suppressant and resistance to harsh environment, and to help to continuously improve the health of personnel and environmental protection during construction. The practical significance of this study is to improve the dust suppressant used in buildings, to improve the performance of dust suppressant and resistance to harsh environments, and to help to continuously improve the health of personnel and environmental protection during construction, which has positive practical significance for the building industry and related fields.

Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature

Our goal was to investigate the effects of various conditions of media (NaCl, sucrose, pH, and temperature) on the steady and dynamic shear rheological properties of a concentrated ternary gum mixture system (1.0 wt%) containing xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC). Regardless of the media conditions, all gum mixtures exhibited a high shear-thinning behavior with a low flow behavior index (<0.30). NaCl addition resulted in a decrease in the consistency index (K, 32.8-16.1 Pa·sn) and apparent viscosity at 50 s-1 (ηa,50, 1.00-0.75 Pa·s), as well as the elastic modulus (G') and viscous modulus (G″) due to the charge screening effect. Similar result was observed with an increase in acidity of media. The presence of sucrose also induced the decrease in the ηa,50, K, G', and G″ values of the ternary gum, but tan δ (G″/G') decreased, indicative of higher weak gel-like properties. No effect of NaCl or sucrose addition on the temperature dependence of G' values was observed, whereas pH adjustment was impacted. These results demonstrated that the presence of co-solute, the acidity of media, and temperature influenced the rheological properties of ternary gum, and in particular acid condition gave a great impact.

Development of an Antiviral Ion-Activated In Situ Gel Containing 18β-Glycyrrhetinic Acid: A Promising Alternative against Respiratory Syncytial Virus

The human respiratory syncytial virus (hRSV) is a major cause of serious lower respiratory infections and poses a considerable risk to public health globally. Only a few treatments are currently used to treat RSV infections, and there is no RSV vaccination. Therefore, the need for clinically applicable, affordable, and safe RSV prevention and treatment solutions is urgent. In this study, an ion-activated in situ gelling formulation containing the broad-spectrum antiviral 18β-glycyrrhetinic acid (GA) was developed for its antiviral effect on RSV. In this context, pH, mechanical characteristics, ex vivo mucoadhesive strength, in vitro drug release pattern, sprayability, drug content, and stability were all examined. Rheological characteristics were also tested using in vitro gelation capacity and rheological synergism tests. Finally, the cytotoxic and antiviral activities of the optimized in situ gelling formulation on RSV cultured in the human laryngeal epidermoid carcinoma (HEp-2) cell line were evaluated. In conclusion, the optimized formulation prepared with a combination of 0.5% w/w gellan gum and 0.5% w/w sodium carboxymethylcellulose demonstrated good gelation capacity and sprayability (weight deviation between the first day of the experiment (T0) and the last day of the experiment (T14) was 0.34%), desired rheological synergism (mucoadhesive force (Fb): 9.53 Pa), mechanical characteristics (adhesiveness: 0.300 ± 0.05 mJ), ex vivo bioadhesion force (19.67 ± 1.90 g), drug content uniformity (RSD%: 0.494), and sustained drug release over a period of 6 h (24.56% ± 0.49). The optimized formulation demonstrated strong anti-hRSV activity (simultaneous half maximal effective concentration (EC50) = 0.05 µg/mL; selectivity index (SI) = 306; pre-infection EC50 = 0.154 µg/mL; SI = 100), which was significantly higher than that of ribavirin (EC50 = 4.189 µg/mL; SI = 28) used as a positive control against hRSV, according to the results of the antiviral activity test. In conclusion, this study showed that nasal in situ gelling spray can prevent viral infection and replication by directly inhibiting viral entry or modulating viral replication.

Silica Nanoparticles in Xanthan Gum Solutions: Oil Recovery Efficiency in Core Flooding Tests

Polymer flooding is one of the enhanced oil recovery (EOR) methods that increase the macroscopic efficiency of the flooding process and enhanced crude oil recovery. In this study, the effect of silica nanoparticles (NP-SiO₂) in xanthan gum (XG) solutions was investigated through the analysis of efficiency in core flooding tests. First, the viscosity profiles of two polymer solutions, XG biopolymer and synthetic hydrolyzed polyacrylamide (HPAM) polymer, were characterized individually through rheological measurements, with and without salt (NaCl). Both polymer solutions were found suitable for oil recovery at limited temperatures and salinities. Then, nanofluids composed of XG and dispersed NP-SiO₂ were studied through rheological tests. The addition of nanoparticles was shown to produce a slight effect on the viscosity of the fluids, which was more remarkable over time. Interfacial tension tests were measured in water-mineral oil systems, without finding an effect on the interfacial properties with the addition of polymer or nanoparticles in the aqueous phase. Finally, three core flooding experiments were conducted using sandstone core plugs and mineral oil. The polymers solutions (XG and HPAM) with 3% NaCl recovered 6.6% and 7.5% of the residual oil from the core, respectively. In contrast, the nanofluid formulation recovered about 13% of the residual oil, which was almost double that of the original XG solution. The nanofluid was therefore more effective at boosting oil recovery in the sandstone core.

Novel Liquor-Based Hot Sauce: Physicochemical Attributes, Volatile Compounds, Sensory Evaluation, Consumer Perception, Emotions, and Purchase Intent

Hot sauces are popular peppery condiments used to add flavor and sensory excitement to gastronomical preparations. While hot sauce occupies a retail category well over a century old, a novel production method using liquor as the base preservative rather than traditional vinegar is now commercially available, and its uniqueness begs study. Hot sauces produced with tequila, rum, vodka, and bourbon were compared to traditional vinegar-based hot sauces concerning physicochemical properties, volatile compounds, microbiological quality, sensory scores, emotions, and purchase intent (PI). Under accelerated conditions, pH, titratable acidity (TA), water activity (Aw), viscosity, and color were analyzed weekly for 20 weeks, whereas rheological properties, coliforms and yeasts and molds were examined on weeks 1 and 20. Hexyl n-valerate, butanoic acid, 3-methyl-, hexyl ester, and 4-methylpentyl 3-methylbutanoate were found in high concentrations in the pepper mix as well as the hot sauce produced with vinegar. When compared to vinegar-based hot sauces, liquor-based hot sauces had similar Aw (p > 0.05), higher pH, viscosity, and L* values and lower TA, a*, and b* values (p < 0.05). Samples formulated with liquors increased the relaxation exponent derived from G’ values having a greater paste formation when compared to vinegar-based hot sauces. The sensory evaluation was carried out in Honduras. The liquor-based hot sauces had a significant (p < 0.05) impact on emotion and wellness terms. Bourbon and tequila samples had higher ratings than control samples in several wellness and emotion responses (active, energetic, enthusiastic, good, curious, pleased, stimulated, and wild). Adventurous, joyful, free, worried, refreshed, and healthy scores were not significantly (p > 0.05) different among treatments.

Deacetylation and Desuccinylation of the Fucose-Rich Polysaccharide Fucopol: Impact on Biopolymer Physical and Chemical Properties

FucoPol is an acylated polysaccharide with demonstrated valuable functional properties that include a shear thinning fluid behaviour, a film-forming capacity, and an emulsion forming and stabilizing capacity. In this study, the different conditions (concentration, temperature, and time) for alkaline treatment were investigated to deacylate FucoPol. Complete deacetylation and desuccinylation was achieved with 0.02 M NaOH, at 60 °C for 15 min, with no significant impact on the biopolymer’s sugar composition, pyruvate content, and molecular mass distribution. FucoPol depyruvylation by acid hydrolysis was attempted, but it resulted in a very low polymer recovery. The effect of the ionic strength, pH, and temperature on the deacetylated/desuccinylated polysaccharide, d-FucoPol, was evaluated, as well as its emulsion and film-forming capacity. d-FucoPol aqueous solutions maintained the shear thinning behaviour characteristic of FucoPol, but the apparent viscosity decreased significantly. Moreover, contrary to FucoPol, whose solutions were not affected by the media’s ionic strength, the d-FucoPol solutions had a significantly higher apparent viscosity for a higher ionic strength. On the other hand, the d-FucoPol solutions were not affected by the pH in the range of 3.6–11.5, while FucoPol had a decreased viscosity for acidic pH values and for a pH above 10.5. Although d-FucoPol displayed an emulsification activity for olive oil similar to that of FucoPol (98 ± 0%) for an oil-to-water ratio of 2:3, the emulsions were less viscous. The d-FucoPol films were flexible, with a higher Young′s modulus (798 ± 152 MPa), a stress at the break (22.5 ± 2.5 MPa), and an elongation at the break (9.3 ± 0.7%) than FucoPol (458 ± 32 MPa, 15.5 ± 0.3 MPa and 8.1 ± 1.0%, respectively). Given these findings, d-FucoPol arises as a promising novel biopolymer, with distinctive properties that may render it useful for utilization as a suspending or emulsifier agent, and as a barrier in coatings and packaging films.

Effect of Silica Nanoparticles in Xanthan Gum Solutions: Evolution of Viscosity over Time

The effect of silica nanoparticles (NP-SiO₂) in xanthan gum (XG) solutions was investigated through the analysis of viscosity profiles. First, hydrocolloid XG solutions and hydrophilic NP-SiO₂ suspensions were characterized individually through rheological measurements, with and without salt (NaCl). Then, nanofluids composed of XG and NP-SiO₂ dispersed in water and brine were studied through two different aging tests. The addition of nanoparticles was shown to produce a slight effect on the viscosity of the fresh fluids (initial time), while a more remarkable effect was observed over time. In particular, it appears that the presence of NP-SiO₂ stabilizes the polymer solution by maintaining its viscosity level in time, due to a delay in the movement of the molecule. Finally, characterization techniques such as confocal microscopy, capillary rheometry, and Zeta potential were implemented to analyze the XG/NP-SiO₂ interaction. Intrinsic viscosity and relative viscosity were calculated to understand the molecular interactions. The presence of NP-SiO₂ increases the hydrodynamic radius of the polymer, indicating attractive forces between these two components. Furthermore, dispersion of the nanoparticles in the polymeric solutions leads to aggregates of an average size smaller than 300 nm with a good colloidal stability due to the electrostatic attraction between XG and NP-SIO₂. This study proves the existence of interactions between XG and NP-SiO₂ in solution.

Spray drying of non-chemically prepared nanofibrillated cellulose: Improving water redispersibility of the dried product

Despite increasing interest in using nanofibrillated cellulose (NFC) as food thickener and emulsifier, poor water redispersibility of dried NFC, which is form suitable for practical utilization, significantly limits such applications. Studies are lacking on preparation of dried NFC with superior redispersibility. The present study therefore proposed and examined strategies to improve water redispersibility of spray dried NFC via the use of selected co-carriers, i.e., gum Arabic with/without xanthan gum, carboxymethyl cellulose or pectin. Synergistic interactions between NFC and co-carriers, as confirmed by X-ray diffraction (XRD) patterns and Fourier transform infrared (FTIR) spectra, helped prevent NFC agglomeration during spray drying. All reconstituted spray-dried NFC/co-carriers suspensions exhibited shear-thinning and gel-like behaviors, thus supporting the use of such suspensions as thickener and emulsifier. Spray-dried NFC with 80% gum Arabic and 20% xanthan gum (SD-NFC/GA20XG) resulted in suspension with highest viscosity; the suspension also performed best at recovering viscous characteristics of NFC. Water thickened by SD-NFC/GA20XG had strongest shear-thinning behavior, indicating that SD-NFC/GA20XG suspension resulted in smoothest mouth feel and easiest swallowing. Such observations were supported by XRD patterns of SD-NFC/GA20XG, which suggested that its relative crystallinity was the lowest. Its FTIR spectra also showed the highest intensity of -OH bending and carbonyl bands, which are directly related to water adsorption capability of NFC. Use of reconstituted SD-NFC/GA20XG as emulsifier also resulted in highest stability for oil-in-water (O/W) Pickering emulsion during storage for up to 30 days.

Rheological Properties of Corn Starch Gels With the Addition of Hydroxypropyl Methylcellulose of Different Viscosities

The objective of this study is to determine the effect of the addition of hydroxypropyl methylcellulose (HPMC) (from 0.5 to 2.0% w/w, starch basis) with three different viscosities (40–60, 80–120, and 2,600–5,600 mPa⋅s) to corn starch (30% w/w, total basis) gels. Average viscosimetric molecular weights (M_v) of tested HPMC were determined (from 27.2 × 10³ to 82.7 × 10³ g/mol). Water retention capacity of HPMC varied linearly with M_v. The formation and curation of gels were monitored by rheology employing consecutive steps such as heating ramp (25–90°C), time sweep (90°C), cooling ramp (90–25°C), time sweep (25°C), and frequency sweep. Additionally, creep-recovery tests were performed. HPMC above 1.5% w/w delayed the range of gelatinization temperature of starch up to 2°C. Viscoelasticity and stiffness of corn starch gels with HPMC depend on both the amount of polymer added and M_v of the HPMC. Finally, to achieve corn gels with mimetic viscoelastic properties to wheat gel (with constant total solids), HPMC with relatively low viscosity (low M_v) is necessary to be added at certain content.

Rheological properties of Sesbania cannabina galactomannan as a new source of thickening agent

The present study evaluated the rheological properties of galactomannan from Sesbania cannabina. The intrinsic viscosity of galactomannan was determined to be 8.63 ± 0.06 dl/g. Moreover, the onset of galactomannan coil overlap occurred at 5.12 ± 0.13 g/L. With increasing concentration, galactomannan showed a more distinct shear-thinning behavior, which was well characterized by the Cross model. Notably, the viscosity of polysaccharide showed a negative relationship with the temperature, while the activation energy decreased with increasing polysaccharide concentration. Furthermore, at high concentrations, the galactomannan solution showed stability after heating or freezing, as well as over the wide pH range of 5.0-9.0. Dynamic viscoelasticity measurements reveal a gradual transition from viscous to elastic behavior of galactomannans with an increasing frequency. It is anticipated that S. cannabina galactomannan will find interesting applications as a natural thickener due to the comprehensive description of its rheological properties presented herein. PRACTICAL APPLICATION: The investigated S. cannabina galactomannan has shown a higher viscosity and heat stability at high concentration, as well as a good stability at the pH range of 5-9. The S. cannabina galactomannan may be employed as stabilizers in the food field.

Structure-function relationship of licorice (Glycyrrhiza glabra) root extract-xanthan/guar gum mixture in a high sugar content system

BACKGROUND

Foam-gels are one of the most important multicomponent-model systems in aerated confectionery, and an investigation of their microstructure is desirable. In this research, the structure-function relationship of xanthan gum/guar gum (XG/GG) and licorice (Glycyrrhiza glabra) root extract powder (LEP) was investigated in a high-sugar medium. Foam-gel systems were prepared at 4:10% to 8:20% ratios of LEP to biopolymer.

RESULTS

The results show that increasing the LEP content reduced both the melting point and enthalpy, probably due to higher overrun and weaker junctions. Boosting the XG/GG ratio led the enhancement of mechanical properties, whereas increasing the LEP concentration weakened all textural parameters, which could be due to the poor structure of the network in the presence of the foaming agent, increased moisture content and overrun. In the whipped mixture samples containing 10 g kg^-1 XG/GG, higher foaming capacity was observed. By increasing the level of biopolymers, smaller and more uniform air cells were formed according to a scanning electron microscopical study. At higher concentration of LEP, smaller bubbles and increased porosity were seen, which could be attributed to the availability of surfactant in the interfacial layer.

CONCLUSION

Maximum structural strength was achieved at a 4:20 ratio of LEP to XG/GG. In rheological experiments, pseudoplastic behavior was seen in all samples. Generally, this model system can be simulated for other herbal extracts containing natural surfactants such as saponins. Achieving a more detailed understanding of these structures and their interactions could help in formulating novel food products. © 2021 Society of Chemical Industry.

Nano-hydroxyapatite incorporated quince seed mucilage bioscaffolds for osteogenic differentiation of human adipose-derived mesenchymal stem cells

In this study, the therapeutic hydrocolloid quince seed mucilage (QSM) from Cydonia oblonga Miller fruit is enriched with needle-like nano-hydroxyapatite (nHAp) crystals to fabricate a novel biomimetic osteogenic bioscaffold. The molecular weight (M_w) of water-based extracted QSM was measured with GPC (8.67 × 10⁵ g/mol), and the composite blend was prepared at a ratio of 1:1 (w/w) QSM_aq and nHAp. The porous bioscaffolds were manufactured by the freeze-drying method, and evaluated in-depth with advanced analyses. The XRD, ATR-FTIR, SEM-EDX, and elemental mapping analyses revealed a uniform coated semi-crystalline structure with no covalent bindings between QSM and nHAp. Moreover, due to the hydrocolloid backbone, a supreme swelling ratio (w/w, 6523 ± 190%) with suitable pore size (208.12 ± 99.22 μm) for osteogenic development was obtained. Further, the cytocompatible bioscaffolds were evaluated for osteogenic differentiation in vitro using human adipose-derived mesenchymal stem cells (hAMSCs). The immuno/histochemical (I/HC) staining revealed that the cells with the spherical morphology invaded the pores of the prepared bioscaffolds. Also, relatively early up-regulated osteogenic markers were observed by the qRT-PCR analyses. Overall, it is believed that the QSM-nHAp bioscaffolds might be favorable in non-load bearing applications, especially in the cranio-maxillofacial region, due to their regenerative, bendable, and durable features.

Glucuronoxylan-based quince seed hydrogel: A promising scaffold for tissue engineering applications

Natural gums and mucilages from plant-derived polysaccharides are potential candidates for a tissue-engineering scaffold by their ability of gelation and biocompatibility. Herein, we utilized Glucuronoxylan-based quince seed hydrogel (QSH) as a scaffold for tissue engineering applications. Optimization of QSH gelation was conducted by varying QSH and crosslinker glutaraldehyde (GTA) concentrations. Structural characterization of QSH was done by Fourier Transform Infrared Spectroscopy (FTIR). Furthermore, morphological and mechanical investigation of QSH was performed by Scanning Electron Microscopy (SEM) and Atomic Force Microscopy (AFM). The protein adsorption test revealed the suitability of QSH for cell attachment. Biocompatibility of QSH was confirmed by culturing NIH-3T3 mouse fibroblast cells on it. Cell viability and proliferation results revealed that optimum parameters for cell viability were 2 mg mL^-1 of QSH and 0.03 M GTA. SEM and DAPI staining results indicated the formation of spheroids with a diameter of approximately 300 μm. Furthermore, formation of extracellular matrix (ECM) microenvironment was confirmed with the Collagen Type-I staining. Here, it was demonstrated that the fabricated QSH is a promising scaffold for 3D cell culture and tissue engineering applications provided by its highly porous structure, remarkable swelling capacity and high biocompatibility.

Vitamin D3 cress seed mucilage -β-lactoglobulin nanocomplexes: Synthesis, characterization, encapsulation and simulated intestinal fluid in vitro release

Vitamin D₃ (VD₃) as an essential lipid-soluble active ingredient with numerous applications in food and pharmaceutical sectors; however, poor water solubility reduces its bioavailability significantly. Application of protein-polysaccharide complexes as a promising way to protect and trigger programmed release of bioactive molecules has established an optimal window in nutraceutical delivery systems. In this study, complexes of β-lactoglobulin (Blg) and cress seed mucilage (CSM) were used to retain VD₃ at undesirable circumstances, such as acidic pH values. The interaction of CSM-Blg was studied by rheological tests and the best formulation was chosen for encapsulation of VD₃ via crosslinking with calcium ions (2-10 mM). The results demonstrated that complexation protect VD₃ at low pH values with the maximum encapsulation efficiency of 84.2 %. The in vitro study indicated that Blg-CSM-VD₃ was more stable in simulated gastric fluid, and in turn VD₃ was released in simulated intestinal fluid; the complexes treated with calcium ions had a slower release rate than normal complexes. The release trend of VD₃ followed the diffusion-Fickian law and the principal interactions included hydrophobic, electrostatic and hydrogen bonding. The results indicated that Blg-CSM complexes can retain VD₃ at acidic environment and induce sustained release, which brings about practical advantages for vitamin delivery in the food and pharmaceutical sectors.

Rheological behaviors of a novel exopolysaccharide produced by Sphingomonas WG and the potential application in enhanced oil recovery

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.

Characterization of Novel Edible Films and Coatings for Food Preservation Based on Gum Cordia

As a pharmaceutical component, gum Cordia has been applied to improve crop resistance against many diseases. A large amount of gum appears around the fruit after soaking in an aqueous system. The mucilage possesses outstanding technofunctional properties as an emulsifier, thickening agent, and binding and stabilizing component in food and drug industries. The backbone of gum Cordia is composed of (1-2)-linked L-arabinofuranosyl and (1–6)-linked D-glucopyranosyl residues. This manuscript reviews the technofunctional properties and applications of gum Cordia in food systems. Particularly, our focus has been given to its application as a natural source for the formation of edible films and coatings for increasing the shelf life of food products and for the food preservation as a potential ingredient in formulation. The future research perspectives are also highlighted.

Effect of sucrose on rheological properties of xanthan gum-locust bean gum mixtures

The effect of sucrose (0, 10, 20, 30, and 40%) on flow and dynamic rheological properties of xanthan gum (XG) mixed with locust bean gum (LBG) at different mixing ratios (100/0, 75/25, 50/50, and 0/100) were evaluated. The addition of sucrose significantly changed the flow behavior index (n), consistency index (K), storage modulus (G'), and loss modulus (G″) of XG, LBG, and XG-LBG mixtures. When XG and LBG were mixed, there was a synergistic effect on K and G' values, and 50XG/50LBG mixture exhibited stronger synergy than 75XG/25LBG mixtures. However, the addition of sucrose reduced the magnitude of the synergistic effects, indicating that the presence of sucrose in XG-LBG mixtures negatively affected the synergistic interaction between gum molecules. Sucrose may competitively inhibit the binding of gum polymers to water molecules. The rheological properties of XG, LBG, and XG-LBG mixtures were affected by the addition of sucrose in a concentration-dependent manner.

A synergistic analysis of drag reduction on binary polymer mixtures containing guar gum

Drag reduction by the addition of polymer additives has been widely studied. However, there are only a few studies on binary polymer mixtures, here named blends. In this work, xanthan gum, polyacrylamide and poly(ethylene oxide) were associated with guar gum and drag reduction was used as a parameter to determine the synergistic interaction between polymers. The aim was to verify the relation of the synergy with the rigidity of the polymeric chains, the molecular weights and the magnitude of the molecular interactions between the studied polymers. To that end, several ratios of mixtures were tested at different Reynolds numbers in a rotational rheometer with double-gap concentric cylinders geometry. Finally, experiments were done to verify the behaviour of the blends over time at a fixed Reynolds number. From all these tests, it was documented that blends containing rigid chain polymers show positive synergism in the interaction in at least one of the ratios and that this interaction is more pronounced when the molecular weights are closer and intermolecular forces are stronger. It was also noted that, in general, blends are great substitutes for solutions containing only one type of polymer.

Biopolymers interaction elaborating using viscoelastic relaxation spectra, network parameters, and thermodynamic properties

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 δ_AF ) 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.

New Type of Sodium Alginate-g-acrylamide Polyelectrolyte Obtained by Electron Beam Irradiation: Characterization and Study of Flocculation Efficacy and Heavy Metal Removal Capacity

The goals of the paper were first the obtainment and characterization of sodium alginate-g-acrylamide polyelectrolytes by electron beam irradiation in the range of 0.5 to 2 kGy, and second, the evaluation of flocculation efficacy and heavy metal removal capacity from aqueous solutions of known concentrations. Based on sodium alginate concentration, two types of grafted polymers were obtained. Physical, chemical, and structural investigations were performed. Flocculation studies under different stirring conditions on 0.5, 0.1 and 0.2% kaolin suspension were done. The removal capacity of Cu2+ and Cr6+ ions was also investigated. The acrylamide grafting ratio on sodium alginate backbone was found up to 2000% for samples containing 1% sodium alginate and up to 500% for samples containing 2% sodium alginate. Transmittances between 98 and 100% were obtained using, in the flocculation studies, polyelectrolytes containing 2% sodium alginate in concentrations of 0.5 and 1 ppm on kaolin suspension of 0.1 wt %. The polymer concentration was found critical for kaolin suspension of 0.05 and 0.1 wt %. Polymers containing 1% sodium alginate were efficient in Cr6+ ion removal, while those containing 2% in Cu2+ ion removal.

Characterizations and rheological study of the purified polysaccharide extracted from quince seeds

BACKGROUND

The functional characteristics of hydrocolloids are mainly dependent on their physicochemical properties. Thus, it is essential to characterize the new sources of hydrocolloids.

RESULTS

Quince seed gum (QSG) is a high-molecular-weight polysaccharide (9.61 × 10⁶  g mol^-1 ) composed of 85.04 ± 2.87% carbohydrate (6.39% l-arabinose, 40.43% d-xylose, 5.60% d-galactose, 5.75% d-glucose and 31.11% d-mannose), 13.16 ± 1.73% uronic acid, 5.77 ± 0.83% moisture, 2.78 ± 0.21% protein, 5.64 ± 0.21% ash, and 0.75 ± 0.09% fat. Our findings indicated that this gum could be introduced as a value-added by-product in the food and pharmaceutical industries. Carbon-13 nuclear magnetic resonance and Fourier transform infrared spectroscopy suggested a highly substituted xylan structure for QSG. In the dilute regime, an increase in the ion concentration was accompanied by a decrease in intrinsic viscosity of QSG. When the salt concentration increased from 0 to 50 mmol L^-1 , the consistency coefficient (as a measure of apparent viscosity) declined. On the other hand, with further increasing of salt concentration, the consistency coefficient (as a measure of apparent viscosity) values increased. Similarly, the G' and G″ values for 10 and 50 mmol L^-1 calcium chloride concentrations were less than in control samples.

CONCLUSION

The rheological behavior of the QSG studied in this paper can provide insight into its potential application in food and pharmaceutical industries. © 2018 Society of Chemical Industry.

Characterization of soluble soybean (SSPS) polysaccharide and development of eco-friendly SSPS/TiO2 nanoparticle bionanocomposites

This research aims to characterization of soluble soybean polysaccharide (SSPS) and development of a biodegradable SSPS nanocomposites prepared using various concentrations of TiO2 nanoparticles. 13C NMR suggested that backbone of SSPS is rhamnogalacturonan [1→4)-α-GalAp-(1/2)-α Rhap(1→]. Weight average molecular weight, number average molecular weight (Mn) and polydispersity index (PDI) of SSPS were found to be 2.54×106g/mol, 5.54×106g/mol, and 4.5, respectively. The intrinsic viscosity of SSPS (0.33) was lower than most of hydrocolloids. With increasing TiO2 concentration, the water solubility, moisture content and water-vapor permeability (WVP) of SSPS-based nanocomposite films decreased. TiO2 addition led to an increase in the melting temperature to a maximum of 132°C for the SSPS nanocomposite with 5wt% TiO2. With increasing TiO2 concentrations from 5 to 15wt%, the melting temperature declined from 24 to 19°C. There were no significant agglomerates when the TiO2 concentrations were increased to 5wt%; however, when the concentration reached 15wt%, agglomerations were observed. With addition of TiO2 nanoparticles, tensile strength increased but elongation at break decreased. SSPS-based nanocomposite films demonstrated a promising range of antimicrobial activity. The current research clearly introduces a new antimicrobial composite which is potentially useful to prevent and treat infections.