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Ai T, Wan J, Yu X, Liu J, Yin C, Yang L, Liu H, Qin R. The Non-Denatured Processing of Brasenia schreberi Mucilage-Characteristics of Hydrodynamic Properties and the Effect on In Vivo Functions. Foods 2024; 13:1824. [PMID: 38928766 PMCID: PMC11203210 DOI: 10.3390/foods13121824] [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: 04/22/2024] [Revised: 05/29/2024] [Accepted: 06/07/2024] [Indexed: 06/28/2024] Open
Abstract
Food non-denatured processes, such as freeze-drying and grinding, are commonly applied to raw materials with good bioactive functions. Although the functional components are maintained, whether structural and physical changes impact the in vivo function is often ignored in practical situations. Brasenia schreberi mucilage (BSM) has a significant alleviation effect on DSS-induced colitis. This work focused on the influence of non-denatured manufacture on the colonic benefits of BSM-based products. First, three forms of products including fresh mucilage (FM), freeze-dried products (FS), and freeze-dried powder (FP) were prepared. Then, their in vitro physiochemical properties were compared, analyzing their influence on the gut inflammation degree, microbial composition, and SCFA production in mice. The results suggested that the water retention rate of FS and FP was decreased to 34.59 ± 3.85%, and 9.93 ± 1.76%. The viscosity of FM, FS, and FP was 20.14 Pa∙s, 4.92 Pa∙s, and 0.41 Pa∙s, respectively. The freeze-drying and grinding process also damaged the lamellar microstructure of BSM. Then, animal tests showed that colitis mice intervened with FM, FS, and FP had disease activity scores of 2.03, 3.95, and 4.62. Meanwhile, FM notably changed the gut microbial composition and significantly increased propionate and butyrate levels. It seemed that the distinct colitis alleviation efficacy of BSM-based products is attributed to different hydrodynamic properties in the gut. FM had relatively higher viscosity and correspondingly high nutritional density in the gut lumen, which stimulates Firmicutes growth and promotes butyrate production, and thereby exhibited the best efficiency on protecting from colitis.
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Affiliation(s)
- Tingyang Ai
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Jiawei Wan
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Xiujuan Yu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Jiao Liu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Cong Yin
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Lindong Yang
- Conservation and Comprehensive Utilization Engineering Center of Biological Resources in Southern Minority Areas, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China;
| | - Hong Liu
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
| | - Rui Qin
- Hubei Provincial Key Laboratory for Protection and Application of Special Plant Germplasm in Wuling Area of China, College of Life Sciences, South-Central MinZu University, Wuhan 430074, China; (T.A.); (J.W.); (X.Y.); (J.L.); (C.Y.); (H.L.)
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Wang K, Cheng Z, Qiao D, Xie F, Zhao S, Zhang B. Polysaccharide-dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38556920 DOI: 10.1080/10408398.2024.2330711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/02/2024]
Abstract
The global aging population has brought about a pressing health concern: dysphagia. To effectively address this issue, we must develop specialized diets, such as thickened fluids made with polysaccharide-dextrin (e.g., water, milk, juices, and soups), which are crucial for managing swallowing-related problems like aspiration and choking for people with dysphagia. Understanding the flow behaviors of these thickened fluids is paramount, and it enables us to establish methods for evaluating their suitability for individuals with dysphagia. This review focuses on the shear and extensional flow properties (e.g., viscosity, yield stress, and viscoelasticity) and tribology (e.g., coefficient of friction) of polysaccharide-dextrin-based thickened fluids and highlights how dextrin inclusion influences fluid flow behaviors considering molecular interactions and chain dynamics. The flow behaviors can be integrated into the development of diverse evaluation methods that assess aspects such as flow velocity, risk of aspiration, and remaining fluid volume. In this context, the key in-vivo (e.g., clinical examination and animal model), in-vitro (e.g., the Cambridge Throat), and in-silico (e.g., Hamiltonian moving particles semi-implicit) evaluation methods are summarized. In addition, we explore the potential for establishing realistic assessment methods to evaluate the swallowing performance of thickened fluids, offering promising prospects for the future.
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Affiliation(s)
- Kedu Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Zihang Cheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath, UK
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
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Wang M, Zhang C, Xu Y, Ma M, Yao T, Sui Z. Impact of Six Extraction Methods on Molecular Composition and Antioxidant Activity of Polysaccharides from Young Hulless Barley Leaves. Foods 2023; 12:3381. [PMID: 37761090 PMCID: PMC10527962 DOI: 10.3390/foods12183381] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2023] [Revised: 09/02/2023] [Accepted: 09/07/2023] [Indexed: 09/29/2023] Open
Abstract
Young hulless barley leaves are gaining recognition for potential health benefits, and the method of extracting polysaccharides from them is critical for potential food industry applications. This study delves into a comparative analysis of six distinct fiber extraction techniques: hot water extraction; high-pressure steam extraction; alkaline extraction; xylanase extraction; cellulase extraction; and combined xylanase and cellulase extraction. This analysis included a thorough comparison of polysaccharide-monosaccharide composition, structural properties, antioxidant activities (DPPH, ABTS, and FRAP), and rheological properties among fibers extracted using these methods. The results underscore that the combined enzymatic extraction method yielded the highest extraction yield (22.63%), while the rest of the methods yielded reasonable yields (~20%), except for hot water extraction (4.11%). Monosaccharide composition exhibited divergence across methods; alkaline extraction yielded a high abundance of xylose residues, whereas the three enzymatic methods demonstrated elevated galactose components. The extracted crude polysaccharides exhibited relatively low molecular weights, ranging from 5.919 × 104 Da to 3.773 × 105 Da across different extraction methods. Regarding antioxidant activities, alkaline extraction yielded the highest value in the ABTS assay, whereas enzymatically extracted polysaccharides, despite higher yield, demonstrated lower antioxidant capacity. In addition, enzymatically extracted polysaccharides exerted stronger shear thinning behavior and higher initial viscosity.
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Affiliation(s)
- Mingming Wang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
| | - Chuangchuang Zhang
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
| | - Yuting Xu
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
| | - Mengting Ma
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
| | - Tianming Yao
- Department of Food Science, Whistler Center for Carbohydrate Research, Purdue University, 745 Agriculture Mall Drive, West Lafayette, IN 47907, USA
| | - Zhongquan Sui
- Department of Food Science & Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai 200240, China; (M.W.); (C.Z.); (Y.X.); (M.M.)
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Gallegos C, Turcanu M, Assegehegn G, Brito-de la Fuente E. Rheological Issues on Oropharyngeal Dysphagia. Dysphagia 2023; 38:558-585. [PMID: 34216239 DOI: 10.1007/s00455-021-10337-w] [Citation(s) in RCA: 7] [Impact Index Per Article: 7.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2021] [Accepted: 06/23/2021] [Indexed: 10/20/2022]
Abstract
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).
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Affiliation(s)
- Crispulo Gallegos
- Product and Process Engineering Center, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352, Bad Homburg, Germany.
| | - Mihaela Turcanu
- Product and Process Engineering Center, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352, Bad Homburg, Germany
| | - Getachew Assegehegn
- Product and Process Engineering Center, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352, Bad Homburg, Germany
| | - Edmundo Brito-de la Fuente
- Product and Process Engineering Center, Fresenius Kabi Deutschland GmbH, Daimlerstrasse 22, 61352, Bad Homburg, Germany
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Martins D, Dourado F, Gama M. Effect of ionic strength, pH and temperature on the behaviour of re-dispersed BC:CMC - A comparative study with xanthan gum. Food Hydrocoll 2023. [DOI: 10.1016/j.foodhyd.2022.108163] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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6
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Environmental parameters-dependent rheological behaviors of whey protein fibril dispersions: Shear and extensional flow behaviors. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107974] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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7
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García-Abad L, Soriano-Jerez Y, Cerón-García MDC, Muñoz-Bonilla A, Fernández-García M, García-Camacho F, Molina-Grima E. Adsorption Analysis of Exopolymeric Substances as a Tool for the Materials Selection of Photobioreactors Manufacture. Int J Mol Sci 2022; 23:ijms232213924. [PMID: 36430401 PMCID: PMC9697444 DOI: 10.3390/ijms232213924] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2022] [Revised: 11/05/2022] [Accepted: 11/09/2022] [Indexed: 11/16/2022] Open
Abstract
An improved method that allows the robust characterization of surfaces is necessary to accurately predict the biofouling formation on construction materials of photobioreactors (PBR). Exopolymeric substances (EPS), such as proteins and polysaccharides, have been demonstrated to present a similar behavior to cells in terms of surface adhesion. In this work, these EPS were used to optimize parameters, such as EPS concentration or adsorption time, to evaluate accurately the adsorption capacity of surfaces and, with it, predict the biofouling formation in contact with microalgae cultures. Once the method was optimized, the characterization of seven commercial polymeric surfaces was submitted to different abrasive particles sizes, which modified the roughness of the samples, as well as protein and polysaccharide lawns, which were prepared and carried out in order to evaluate the characteristics of these substances. The characterization consisted of the determination of surface free energy, water adhesion tension, and critical tension determined from the measurement of the contact angle, roughness, surface zeta potential, and the EPS adhesion capacity of each material. This will be useful to understand the behavior of the surface in the function of its characteristics and the interaction with the solutions of EPS, concluding that the hydrophobic and smooth surfaces present good anti-biofouling characteristics.
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Affiliation(s)
- Lucía García-Abad
- Chemical Engineering Department, University of Almería, 04120 Almería, Spain
- Research Center in Agrifood Biotechnology (CIAMBITAL), University of Almería, 04120 Almería, Spain
| | - Yolanda Soriano-Jerez
- Chemical Engineering Department, University of Almería, 04120 Almería, Spain
- Research Center in Agrifood Biotechnology (CIAMBITAL), University of Almería, 04120 Almería, Spain
| | - María del Carmen Cerón-García
- Chemical Engineering Department, University of Almería, 04120 Almería, Spain
- Research Center in Agrifood Biotechnology (CIAMBITAL), University of Almería, 04120 Almería, Spain
- Correspondence: (M.d.C.C.-G.); (M.F.-G.)
| | | | - Marta Fernández-García
- Institute of Polymer Science and Technology (ICTP-CSIC), 28006 Madrid, Spain
- Correspondence: (M.d.C.C.-G.); (M.F.-G.)
| | - Francisco García-Camacho
- Chemical Engineering Department, University of Almería, 04120 Almería, Spain
- Research Center in Agrifood Biotechnology (CIAMBITAL), University of Almería, 04120 Almería, Spain
| | - Emilio Molina-Grima
- Chemical Engineering Department, University of Almería, 04120 Almería, Spain
- Research Center in Agrifood Biotechnology (CIAMBITAL), University of Almería, 04120 Almería, Spain
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Lu Y, Zhang F, Lu X, Jiang H, Hu W, Liu L, Gai L. Electrolytes with Micelle-Assisted Formation of Directional Ion Transport Channels for Aqueous Rechargeable Batteries with Impressive Performance. NANOMATERIALS 2022; 12:nano12111920. [PMID: 35683775 PMCID: PMC9182126 DOI: 10.3390/nano12111920] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 05/06/2022] [Revised: 05/26/2022] [Accepted: 05/27/2022] [Indexed: 11/24/2022]
Abstract
Low-cost and ecofriendly electrolytes with suppressed water reactivity and raised ionic conductivity are desirable for aqueous rechargeable batteries because it is a dilemma to decrease the water reactivity and increase the ionic conductivity at the same time. In this paper, Li2SO4–Na2SO4–sodium dodecyl sulfate (LN-SDS)-based aqueous electrolytes are designed, where: (i) Na+ ions dissociated from SDS increase the charge carrier concentration, (ii) DS−/SO42− anions and Li+/Na+ cations are capable of trapping water molecules through hydrogen bonding and/or hydration, resulting in a lowered melting point, (iii) Li+ ions reduce the Krafft temperature of LN-SDS, (iv) Na+ and SO42− ions increase the low-temperature electrolyte ionic conductivity, and (v) SDS micelle clusters are orderly aggregated to form directional ion transport channels, enabling the formation of quasi-continuous ion flows without (r.t.) and with (≤0 °C) applying voltage. The screened LN-SDS is featured with suppressed water reactivity and high ionic conductivity at temperatures ranging from room temperature to −15 °C. Additionally, NaTi2(PO4)3‖LiMn2O4 batteries operating with LN-SDS manifest impressive electrochemical performance at both room temperature and −15 °C, especially the cycling stability and low-temperature performance.
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Affiliation(s)
- Yanmin Lu
- Engineering & Technology Center of Electrochemistry, School of Chemistry and Chemical Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (Y.L.); (F.Z.); (H.J.); (L.L.)
| | - Fengxiang Zhang
- Engineering & Technology Center of Electrochemistry, School of Chemistry and Chemical Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (Y.L.); (F.Z.); (H.J.); (L.L.)
| | - Xifeng Lu
- School of Energy Materials, Shandong Polytechnic College, Jining 172000, China;
| | - Haihui Jiang
- Engineering & Technology Center of Electrochemistry, School of Chemistry and Chemical Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (Y.L.); (F.Z.); (H.J.); (L.L.)
| | - Wei Hu
- Engineering & Technology Center of Electrochemistry, School of Chemistry and Chemical Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (Y.L.); (F.Z.); (H.J.); (L.L.)
- Correspondence: (W.H.); (L.G.)
| | - Libin Liu
- Engineering & Technology Center of Electrochemistry, School of Chemistry and Chemical Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (Y.L.); (F.Z.); (H.J.); (L.L.)
| | - Ligang Gai
- Engineering & Technology Center of Electrochemistry, School of Chemistry and Chemical Engineering, Qilu University of Technology, Shandong Academy of Sciences, Jinan 250353, China; (Y.L.); (F.Z.); (H.J.); (L.L.)
- Correspondence: (W.H.); (L.G.)
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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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Terescenco D, Hadj Benali L, Canivet F, Benoit le Gelebart M, Hucher N, Gore E, Picard C. Bio-sourced polymers in cosmetic emulsions: a hidden potential of the alginates as thickeners and gelling agents. Int J Cosmet Sci 2021; 43:573-587. [PMID: 34403151 DOI: 10.1111/ics.12732] [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: 06/29/2021] [Revised: 08/09/2021] [Accepted: 08/15/2021] [Indexed: 11/29/2022]
Abstract
OBJECTIVE The present work aims to investigate the impact of the alginates on the texture properties of cosmetic emulsions. For this purpose, five systems were selected: a classical emulsion without polymer and four emulsions containing polymers, as texture modifiers, at the level of 1%. Two different grades of alginates were chosen: one rich in mannuronic acid and one rich in guluronic acid. The objective was also to evaluate the potential of in-situ gelation during formulation. The guluronic rich sample was gelled to evaluate the effect on the texture properties. Finally, alginates-based systems were compared to the xanthan gum as a bio-sourced polymer reference. METHODS The sensory profile of the systems was established through a combination of prediction models and sensory analysis. The emulsion residual films obtained with natural polymers, Alginates and Xanthan Gum used as thickeners, as well as with the gelled version, were similar. However, the structural differences between polymers intervene during the characterisation of the sensory properties "before" and "during" application. A multi-scale physicochemical analysis was used to explain these differences. RESULTS Due to a controlled formulation process, the use of the polymers did not affect the microstructure of the emulsion which remained similar to the control one. The main impact of the polymers was observed on the macroscopic level: both alginates showed their unique textural signature, different from the classical Xanthan Gum. Due to weak structural differences, mechanical and textural properties were very close between the mannuronic rich and guluronic rich samples, when not gelled, compared to other emulsions. However, the molar mass and the mannuronic/guluronic acids ratio were proved to be crucial for the stretching and consistency properties, showing that this structural difference may have an impact when products are handled in traction and compression. CONCLUSION Meanwhile, the viscoelastic properties and the dynamic viscosity were greatly increased for the emulsion containing the gelled version of the alginate when compared to the classical polymers. The emulsion was also more consistent as proved by the textural analysis, pointing at better stability and suspension potential of the gelled emulsion versus the classical one containing the usual natural thickening agents.
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Martínez Narváez CDV, Dinic J, Lu X, Wang C, Rock R, Sun H, Sharma V. Rheology and Pinching Dynamics of Associative Polysaccharide Solutions. Macromolecules 2021. [DOI: 10.1021/acs.macromol.0c02751] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023]
Affiliation(s)
| | - Jelena Dinic
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, Illinois 60608, United States
| | - Xinyu Lu
- Coatings Innovation Center, PPG Industries, Inc., 4325 Rosanna Drive, Allison Park, Pennsylvania 15101, United States
| | - Chao Wang
- Coatings Innovation Center, PPG Industries, Inc., 4325 Rosanna Drive, Allison Park, Pennsylvania 15101, United States
| | - Reza Rock
- Coatings Innovation Center, PPG Industries, Inc., 4325 Rosanna Drive, Allison Park, Pennsylvania 15101, United States
| | - Hao Sun
- Coatings Innovation Center, PPG Industries, Inc., 4325 Rosanna Drive, Allison Park, Pennsylvania 15101, United States
| | - Vivek Sharma
- Department of Chemical Engineering, University of Illinois at Chicago, Chicago, Illinois 60608, United States
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