Extensional Properties of Hydroxypropyl Ether Guar Gum Solutions

The bubbly life and death of animal and plant milk foams

Milk foams are fragile objects, readily prepared for frothy cappuccinos and lattes using bovine milk. However, evolving consumer preferences driven by health, climate change, veganism, and sustainability have created a substantial demand for creating frothy beverages using plant-based milk alternatives or plant milks. In this contribution, we characterize maximum foam volume and half-lifetime as metrics for foamability and foam stability and drainage kinetics of two animal milks (cow and goat) and compared them to those of the six most popular, commercially available plant milks: almond, oat, soy, pea, coconut, and rice. We used three set-ups: an electric frother with cold (10 °C) and hot (65 °C) settings to emulate the real-life application of creating foam for cappuccinos, a commercial device called a dynamic foam analyzer or DFA and fizzics-scope, a bespoke device we built. Fizzics-scope visualizes foam creation, evolution, and destruction using an extended prism-based imaging system facilitating the capture of spatiotemporal variation in foam microstructure over a broader range of heights and liquid fractions. Among the chosen eight milks, oat produces the longest-lasting foams, and rice has the lowest amount and stability of foam. Using the hot settings, animal milks produce more foam volume using an electric frother than the top three plant milks in terms of foamability (oat, pea, and soy). Using the cold settings, oat, soy, and almond outperform cow milk in terms of foam volume and lifetime for foams made with the frother and sparging. Most plant milks have higher viscosity due to added polysaccharide thickeners, and in some, lecithin and saponin can supplement globular proteins as emulsifiers. Our studies combining foam creation by frothing or sparging with imaging protocols to track global foam volume and local bubble size changes present opportunities for contrasting the physicochemical properties and functional attributes of animal and plant-based milk and ingredients for engineering better alternatives.

Does harvesting age matter? Changes in structure and rheology of a shear-thickening polysaccharide from Cyathea medullaris as a function of age

A shear-thickening polysaccharide from the New Zealand Black tree fern (Cyathea medullaris, commonly known as mamaku) extracted from different age fronds (stage 1: young, stage 2: fully grown and stage 3: old) was characterised in terms of structure and rheological properties. Constituent sugar analysis and 1H and 13C NMR revealed a repeating backbone of -4)-β-D-GlcpA-(1 → 2)-α-D-Manp-(1→, for all mamaku polysaccharide (MP) samples from different age fronds without any alterations in molecular structure. However, the molecular weight (Mw) was reduced with increasing age, from ~4.1 × 106 to ~2.1 × 106 Da from stage 1 to stage 3, respectively. This decrease in Mw (and size) consequently reduced the shear viscosity (ηs-Stage 1 > ηs-Stage 2 > ηs-Stage 3). However, the extent of shear-thickening and uniaxial extensional viscosity of MP stage 2 was greater than MP stage 1, which was attributed to a greater intermolecular interaction occurring in the former. Shear-thickening behaviour was not observed in MP stage 3.

Microrheological characterisation of Cyanoflan in human blood plasma

Naturally occurring polysaccharidic biopolymers released by marine cyanobacteria are of great interest for numerous biomedical applications, such as wound healing and drug delivery. Such polymers generally exhibit high molecular weight and an entangled structure that impact the rheology of biological fluids. However, biocompatibility tests focus not so much on rheological properties as on immune response. In the present study, the rheological behaviour of native blood plasma as a function of the concentration of a cyanobacterium biopolymer is investigated via multiple particle tracking microrheology, which measures the Brownian motion of probes embedded in a sample, and cryogenic scanning electron microscope microstructural characterisation. We use Cyanoflan as the biopolymer of choice, and profit from our knowledge of its chemical structure and its exciting potential for biotechnological applications. A sol-gel transition is identified using time-concentration superposition and the power-law behaviour of the incipient network's viscoelastic response is observed in a variety of microrheological data. Our results point to rheology-based principles for blood compatibility tests by facilitating the assignment of quantitative values to specific properties, as opposed to more heuristic approaches.

Rheology and dispensing of real and vegan mayo: the chickpea or egg problem

The rheology, stability, texture, and taste of mayonnaise, a dense oil-in-water (O/W) emulsion, are determined by interfacially active egg lipids and proteins. Often mayonnaise is presented as a challenging example of an egg-based food material that is hard to emulate using plant-based or vegan ingredients. In this contribution, we characterize the flow behavior of animal-based and plant-based mayo emulsions, seeking to decipher the signatures that make the real mayonnaise into such an appetizing complex fluid. We find that commercially available vegan mayos can emulate the apparent yield stress and shear thinning of yolk-based mayonnaise by the combined influence of plant-based proteins (like those extracted from chickpeas) and polysaccharide thickeners. However, we show that the dispensing and dipping behavior of egg-based and vegan mayos display striking differences in neck shape, sharpness, and length. The ratio of apparent extensional to shear yield stress value is found to be larger than the theoretically predicted square root of three for all mayo emulsions. The analysis of neck radius evolution of these extension thinning yield stress fluids reveals that even when the power law exponent governing the intermediate pinching dynamics is similar to the exponent obtained from the shear flow curve, the terminal pinching dynamics show strong local effects, possibly influenced by interstitial fluid properties, finite drop size and deformations, and capillarity.

Rheological Issues on Oropharyngeal Dysphagia

There is an increasing proof of the relevance of rheology on the design of fluids for the diagnosis and management of dysphagia. In this sense, different authors have reported clinical evidence that support the conclusion that an increase in bolus viscosity reduces the risks of airway penetration during swallowing. However, this clinical evidence has not been associated yet to the definition of objective viscosity levels that may help to predict a safe swallowing process. In addition, more recent reports highlight the potential contribution of bolus extensional viscosity, as elongational flows also develops during the swallowing process. Based on this background, the aim of this review paper is to introduce the lecturer (experts in Dysphagia) into the relevance of Rheology for the diagnosis and management of oropharyngeal dysphagia (OD). In this sense, this paper starts with the definition of some basic concepts on Rheology, complemented by a more extended vision on the concepts of shear viscosity and elongational viscosity. This is followed by a short overview of shear and elongational rheometrical techniques relevant for the characterization of dysphagia-oriented fluids, and, finally, an in-depth analysis of the current knowledge concerning the role of shear and elongational viscosities in the diagnosis and management of OD (shear and elongational behaviors of different categories of dysphagia-oriented products and contrast fluids for dysphagia assessment, as well as the relevance of saliva influence on bolus rheological behavior during the swallowing process).

Investigation and prediction the extensional viscosity of okra mucilage using Giesekus model

BACKGROUND: Okra is a vegetable that is widely grown around the world. Okra mucilage contains a high mucus concentration that can be useful for supporting the swallowing process. Although the extensional rheology of okra mucilage is essential to its flow, its extensional viscosity has not received much attention. OBJECTIVE: Using a filament stretching rheometer, the extensional viscosity of the mucilage in okra was examined. The Giesekus model is also used to predict this parameter. METHODS: The okra mucilage with different concentrations was extracted from fresh okra. The extensional viscosity was measured using a filament breakup apparatus. The diameter of the liquid bridge was measured by a laser micrometer and it was also observed by a high-speed camera. A rotational rheometer was used to measure the shear viscosity. In addition, the master curves for the shear viscosity were plotted to eliminate the influence of solvent and shear rate and evaluate the influence of concentration on the elasticity of okra mucilage. The okra mucilage shear and extensional viscosity were predicted using the Giesekus model. RESULTS: Every sample of okra mucilage exhibits shear thinning behavior. Additionally to having a high extensional viscosity that is hundreds of times higher than its shear viscosity, okra mucilage also exhibits stretching phenomena. The master curves demonstrated that the pseudoplasticity of the okra mucilage increased along with the concentration. The rheological behavior of the mucilage in okra can be explained by the Giesekus model. CONCLUSIONS: Okra mucilage’s shear viscosity exhibited shear thinning behavior and a strong extensional viscosity that was significantly higher than its shear viscosity. The shear and extensional viscosity of okra mucilage can be described and predicted using the Giesekus model.

Correlation of human perception in swallowing with extension rheological and tribological characteristics in comparison with shear rheology

Correlation was investigated between instrumental characteristics obtained by extension rheological or tribological measurements and human perception while swallowing using aqueous solutions of xanthan gum and locust bean gum. Extension viscosity and the friction coefficient were measured using a capillary breakup rheometer and a rotation tribometer, respectively, as in our previous study. Results were compared with shear viscosity to clarify novelty and advantage of these mechanical parameters. It was indicated that perceived cohesiveness correlated the highest with the maximum extension viscosity immediately after the onset of extensional flow, perceived spinnability correlated with extension viscosity in high Hencky strain region, and perceived sliminess correlated with the friction coefficient at the critical point between the boundary lubrication and the mixed lubrication. These correlations were discussed and tried to validate considering biomechanics of human swallowing and food-human interactions.

Instrumental characteristics from extensional rheology and tribology of polysaccharide solutions

Instrumental characteristics from extensional rheology and tribology for aqueous xanthan gum (XG) and locust bean gum (LBG) solutions were studied in the presence or absence of simulated saliva. Extensional viscosity was calculated from the filament shrinkage behavior using a capillary breakup extensional rheometer, whereas the friction coefficient was measured using a set-up consisting of polydimethylsiloxane substrate and a glass ball bearing on a rotational rheometer. Increase in extensional viscosity was detected immediately after initiation of extensional flow, particularly XG, and also immediately before the filament rupture, particularly LBG. Extensional viscosity tended to decrease with increased addition of simulated saliva for XG, while to increase for LBG. In both cases, effect of cations in the saliva was greater than that of mucin. From the shape of the Stribeck curve (i.e., dependence of the friction coefficient on the entrainment speed) and comparison of the friction coefficient itself, lubricity of XG was greater than that of LBG. Simulated saliva added decreased the friction coefficient for each polysaccharide through functions of cations rather than mucin. Extensional viscosity and tribological measurements revealed mechanical properties of polysaccharide solutions which cannot be determined or quantified by shear viscosity alone.

Incorporation of Tannic Acid in Food-Grade Guar Gum Fibrous Mats by Electrospinning Technique

The use of polysaccharides to produce functional micro- or nanoscale fibrous mats has attracted growing interest for their food-grade applications. In this study, the characterization and electro-spinnability of guar gum (GG) solutions loaded with tannic acid (TA) was demonstrated. Food-grade antioxidant materials were successfully produced by electrospinning while incorporating different loads of TA into GG fibers. Bead-free GG-TA fibers could be fabricated from GG solution (2 wt %) with 10 wt % TA. Increasing the amount of TA led to fibers with defects and larger diameter sizes. Fourier Transformed Infrared Spectroscopy and X-ray Diffraction of neat GG and TA loaded GG fibrous mats suggested that inclusion of TA interrupted the hydrogen bonding and that a higher density of the ordered junction zones formed with the increased TA. The high TA incorporation efficiency and retained antioxidant activity of the fibrous mats afford a potential application in active edible film or drug delivery system.

Extensional Flow Behavior of Methylcellulose Solutions Containing Fibrils

The extensional properties of semidilute aqueous methylcellulose (MC) solutions have been characterized. Pure aqueous MC solutions are shear-thinning liquids at room temperature. With the addition of 8 wt % NaCl, a fraction of MC self-assembles into long fibrils, which modify the rheological properties of the original MC solution. Capillary Breakup Extensional Rheometry (CaBER) was used to characterize salt-free and 8 wt % NaCl solutions of MC at room temperature. The salt-free solutions exhibit only power-law behavior whereas solutions with NaCl exhibit both power-law and elastic regimes. As MC concentration increases, the extensional relaxation time also increases strongly, from 0.04 s at 0.5 wt % to 4 s at 1 wt %. In addition, the apparent extensional viscosity rapidly increases as a function of increasing MC concentration, from 40 Pa·s at 0.5 wt % to 1300 Pa·s at 1 wt %. This behavior is attributed to the presence of fibrils in the MC solutions containing NaCl.

Relation between concentration and shear-extensional rheology properties of xanthan and guar gum solutions

The influence of concentration on the shear and extensional rheology properties of aqueous solutions of xanthan and guar gums was studied in this work. Shear rheology involved small amplitude oscillatory shear (SAOS), flow curves and transient flow, while the extensional rheology was analyzed using hyperbolic contraction flow. In addition, the mechanical properties during solutions manufacture were monitored in situ through the evolution of torque with processing time by mixing rheometry. The results showed that the hydrocolloids exert a great influence on the process rheokinetics and on the resulting rheological response. SAOS tests showed that the xanthan gum solutions behaved as weak gels, whereas guar gum solutions suggest the presence of entanglement and the formation of a viscoelastic, gel-like structure. All the systems exhibited shear-thinning behaviour. Guar gum solutions obeyed the Cox-Merz rule, with some divergence at high rates for the more concentrated solutions, while the Cox-Merz rule was not followed for xanthan gum in the range of concentration studied. The extensional viscosity exhibited an extensional-thinning behaviour within the strain range used and all solutions were characterized by a high Trouton ratio.

Micro-scale extensional rheometry using hyperbolic converging/diverging channels and jet breakup

Understanding the elongational rheology of dilute polymer solutions plays an important role in many biological and industrial applications ranging from microfluidic lab-on-a-chip diagnostics to phenomena such as fuel atomization and combustion. Making quantitative measurements of the extensional viscosity for dilute viscoelastic fluids is a long-standing challenge and it motivates developments in microfluidic fabrication techniques and high speed/strobe imaging of millifluidic capillary phenomena in order to develop new classes of instruments. In this paper, we study the elongational rheology of a family of dilute polymeric solutions in two devices: first, steady pressure-driven flow through a hyperbolic microfluidic contraction/expansion and, second, the capillary driven breakup of a thin filament formed from a small diameter jet ([Formula: see text]). The small length scale of the device allows very large deformation rates to be achieved. Our results show that in certain limits of low viscosity and elasticity, jet breakup studies offer significant advantages over the hyperbolic channel measurements despite the more complex implementation. Using our results, together with scaling estimates of the competing viscous, elastic, inertial and capillary timescales that control the dynamics, we construct a dimensionless map or nomogram summarizing the operating space for each instrument.

Extensional flow behavior of aqueous guar gum derivative solutions by capillary breakup elongational rheometry (CaBER)

The extensional rheological properties of aqueous ionic carboxymethyl hydroxypropyl guar gum (CMHPG) and non-ionic hydroxypropyl guar gum (HPG) solutions between the semi-dilute solution state and the concentrated network solution state were investigated by capillary breakup elongational rheometry (CaBER). Carboxymethylated guar gum derivatives show an instable filament formation in deionized water. The ratio of elongational relaxation time λE over the shear relaxation time λS follows a power law of λE/λS∼(c · [η])(-2). The difference of the relaxation times in shear and elongation can be related to the loss of entanglements and superstructures in elongational flows at higher strains.

The rheology of aqueous solutions of ethyl hydroxy-ethyl cellulose (EHEC) and its hydrophobically modified analogue (hmEHEC): extensional flow response in capillary break-up, jetting (ROJER) and in a cross-slot extensional rheometer

Cellulose derivatives containing associating hydrophobic groups along their hydrophilic backbone are used as rheology modifiers in the formulation of water-based spray paints, medicinal sprays, cosmetics and printable inks. Jetting and spraying applications of these materials involve progressive thinning and break-up of a fluid column or sheet into drops. Strong extensional kinematics develop in the thinning fluid neck. In viscous Newtonian fluids, inertial and viscous stresses oppose the surface tension-driven instability. In aqueous solutions of polymers such as Ethyl Hydroxy-Ethyl Cellulose (EHEC), chain elongation provides additional elastic stresses that can delay the capillary-driven pinch-off, influencing the sprayability or jettability of the complex fluid. In this study, we quantify the transient response of thinning filaments of cellulose ether solutions to extensional flows in a Capillary Break-up Extensional Rheometer (CaBER) and in a forced jet undergoing break-up using Rayleigh Ohnesorge Jetting Extensional Rheometry (ROJER). We also characterize the steady state molecular deformations using measurements of the flow-induced birefringence and excess pressure drop in an extensional stagnation point flow using a Cross-Slot Extensional Rheometer (CSER). We show that under the high extension rates encountered in jetting and spraying, the semi-dilute solutions of hydrophobically modified ethyl hydroxy-ethyl cellulose (hmEHEC) exhibit extensional thinning, while the unmodified bare chains of EHEC display an increase in extensional viscosity, up to a plateau value. For both EHEC and hmEHEC dispersions, the low extensibility of the cellulose derivatives limits the Trouton ratio observed at the highest extension rates attained (close to 10(5) s(-1)) to around 10-20. The reduction in extensional viscosity with increasing extension rate for the hydrophobically modified cellulose ether is primarily caused by the disruption of a transient elastic network that is initially formed by intermolecular association of hydrophobic stickers. This extensional thinning behavior, in conjunction with the low extensibility of the hydrophobically modified cellulose ether additives, makes these rheology modifiers ideal for controlling the extensional rheology in formulations that require jetting or spraying, with minimal residual stringiness or stranding.

Stretching properties of xanthan and hydroxypropyl guar in aqueous solutions and in cosmetic emulsions

Filament stretchability of xanthan gum (XG) and hydroxypropyl guar (HPG) was investigated in aqueous solutions (0.125, 0.25, 0.5, 1, 1.2 and 1.5% w/w) and in O/W emulsions using a texture analyzer. Additionally, rheological characterizations were carried out on the systems and shear and oscillation parameters were used to interpret stretching properties. XG solutions exhibited a solid-like behavior with rheological parameters much higher than for HPG one whatever the concentration. Filament stretching values of XG solutions were superior to HPG for concentration below 1% w/w and then became comparable for higher concentrations. No meaningful relationship was found between rheological and stretching values. Synergy was observed for all XG/HPG mixtures at 0.125, 0.25 and 0.5% influencing both the rheological and the filament stretching values. The 25/75 XG/HPG ratio showed the maximum synergistic effect at all concentrations while the filament stretchability was enhanced in a wider range of ratios. XG and HPG did not present the same behavior in emulsions. No clear synergistic effect was observed and XG markedly influenced the emulsion filament stretching.

Shear and extensional rheology of cellulose/ionic liquid solutions

In this study, we characterize the shear and extensional rheology of dilute to semidilute solutions of cellulose in the ionic liquid 1-ethyl-3-methylimidazolium acetate (EMIAc). In steady shear flow, the semidilute solutions exhibit shear thinning, and the high-frequency complex modulus measured in small amplitude oscillatory shear flow exhibits the characteristic scaling expected for solutions of semiflexible chains. Flow curves of the steady shear viscosity plotted against shear rate closely follow the frequency dependence of the complex viscosity acquired using oscillatory shear, thus satisfying the empirical Cox-Merz rule. We use capillary thinning rheometry (CaBER) to characterize the relaxation times and apparent extensional viscosities of the semidilute cellulose solutions in a uniaxial extensional flow that mimics the dynamics encountered in the spin-line during fiber spinning processes. The apparent extensional viscosity and characteristic relaxation times of the semidilute cellulose/EMIAc solutions increase dramatically as the solutions enter the entangled concentration regime at which fiber spinning becomes viable.

Continuous flow structuring of anisotropic biopolymer particles

We review concepts and provide examples for the controlled structuring of biopolymer particles in hydrodynamic flow fields. The structuring concepts are grouped by the physical mechanisms governing drop deformation and shaping: (i) capillary structuring, (ii) shear and elongational structuring and (iii) confined flow methods. Non-spherical drops can be permanently structured if a solidification process, such as gelation or glass formation in the bulk or at the interface, is superimposed to the flow field. The physical and engineering properties of these processes critically depend on an elaborate balance between capillary phenomena, rheology, gel or glass formation kinetics, and bulk heat, mass and momentum transfer in multiphase fluids. This overview is motivated by the potential of non-spherical suspension particles, in particular those formed from 'natural' and 'sustainable' biopolymers, as rheology modifiers in food materials, consumer products, cosmetics or pharmaceuticals.