Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum

Silva, Diego Aires da; Pena, Rosinelson da Silva

doi:10.1590/fst.02917

Cited by 5 publications

(7 citation statements)

References 32 publications

(48 reference statements)

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“…The range of RMSE and P values was calculated to be 5.27-10.04% and 0.026-0.073% in karaya gum for the GAB model. Similar results have also been presented by Torres et al (2012) for carboxymethyl cellulose, guar, locust bean, tragacanth and xanthan gums and Silva and Pena (2018) for Buriti tree gum. The comparison of experimental and predicted EMC obtained from the GAB model at four experimental temperatures within the water activity range is depicted in error bar graph (Fig.…”

Section: Modeling Of Sorption Isothermsupporting

confidence: 87%

“…The value of EMC increased with the increase in water activity at constant temperature, which may be due to the hydrophilic nature of the starch present in the karaya gum. Similar findings have also been obtained by Silva and Pena (2018) for buriti tree gum and Wani and Kumar (2016) for extrudate developed from corn-and rice-based composite mix incorporated with green pea and fenugreek powder.…”

Section: Moisture Sorption Characteristics Of Karaya Gumsupporting

confidence: 82%

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Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

et al. 2022

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Background Karaya gum is heavily acetylated polysaccharide and used for medicinal purposes as a bulk-forming laxative. It is also used in the paper and textile industries as well as food stabilizer. So its moisture sorption behavior study is important. The moisture sorption isotherms of karaya gum were investigated at four experimental temperatures (30, 40, 50 and 60 °C) under the water activities range from 0.10 to 0.95 using static gravimetric method. Results Maximum value of equilibrium moisture content (EMC) of karaya gum (39.7%, db) was noted with the set of highest water activity (0.92) at lowest temperature (30 °C) and minimum value of EMC (2.5%, db) with lowest water activity (0.11) at highest temperature (60 °C). The sorption data were fitted with GAB, Iglesias and Chirife, Caurie, Halsey and BET models. The adequacy of the sorption isotherm models were observed statistically using goodness of fit parameters. The well-known GAB model best interpreted the equilibrium data in a satisfactory manner in the test gum. The monolayer moisture content, estimated using GAB model, was found to be 12.66 g/100 g and 7.4 g/100 g gum at 30 °C and 60 °C, respectively. The isosteric heat of sorption was found to be maximum (36.24 kJ/mol) at 5% moisture content (db) of karaya gum. Conclusion Moisture sorption behavior of karaya gum was found to be temperature dependent. EMC decreases with the increase in temperature at particular water activity. The sorption behavior of the test gum expressed the typical type-II sigmoid-shaped curve. Isosteric heat of sorption of karaya gum was decreased with the increase in moisture content.

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Section: Modeling Of Sorption Isothermsupporting

confidence: 87%

Section: Moisture Sorption Characteristics Of Karaya Gumsupporting

confidence: 82%

Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

et al. 2022

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“…The equilibrium condition was set when three successive measures were below 0.05% (dm/dt%), where dm/dt is the ratio between mass variation and time variation, in percentage, between successive measurements. At the end of the process, the dry matter of the sample was determined at 105 °C [ 67 ].…”

Section: Methodsmentioning

confidence: 99%

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Chaves

Araújo

Pena

2022

Plants

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This study evaluated the effect of convective drying on the degradation of color and phenolic compounds of purple basil (Ocimum basilicum L.) leaves, and the hygroscopic behavior of dried leaves. The fresh leaves underwent drying at 40 °C, 50 °C, 60 °C, and 70 °C. Degradation of chlorophyll, flavonoids, and phenolic compounds were evaluated during drying and the hygroscopicity was evaluated through the moisture sorption isotherms. The drying mathematical modeling and the moisture sorption data were performed. The effective diffusivity for the drying increased from 4.93 × 10−10 m2/s at 40 °C to 18.96 × 10−10 m2/s at 70 °C, and the activation energy value (39.30 kJ/mol) showed that the leaves present temperature sensibility. The leaves dried at 40 °C had less degradation of phenolic compounds and color variation, but the drying process was too slow for practical purposes. Modified Page, Diffusion Approximation, and Verna models had excellent accuracy in drying kinetics. The isotherms showed that, in environments with relative humidity above 50%, the purple basil leaves are more susceptible to water gain, and at 8.83 g H2O/100 g db moisture, it guarantees the microbiological stability of the dried leaves. The Oswin model was the most suitable for estimating the moisture sorption isotherms of the dried leaves.

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“…The buriti ( Mauritia flexuosa L.), which belongs to the Arecaceae family, is an abundant palm in the mesoregion of Baixo Tocantins, in the State of Pará-Brazil, and is very important for economic extraction and subsistence, due to the use of its fruits and leaves [ 5 ]. The buriti trunk produces a gum exudate, which protects the palm from threats and microbial attacks [ 2 , 6 , 7 ]. Materials such as this contain polysaccharides with complex molecular structures, whose origin, size, types of chemical bonds, number of branches and side chains, and spatial conformation govern interactions with water molecules and other molecules [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa)

et al. 2023

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A polysaccharide was isolated from the exudate of a buriti tree trunk (Mauritia flexuosa). The molecular structure, thermal stability, morphology, crystallinity, and elemental composition of the product were investigated through spectroscopic techniques, such as Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR 1H and 13C), and energy-dispersive X-ray spectroscopy (EDS); thermogravimetric analysis (TG), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and X-ray diffraction (XRD). In addition to NMR molecular modeling studies, were performed to confirm the 1H and 13C chemical shifts to Gal and Xyl conformers. Buriti tree gum (BG) is an arabinogalactan, containing Rha, Ara, Xyl, and Gal, and degrades almost completely (98.5%) at 550 °C and has a maximum degradation peak at 291.97 °C, with a mass loss of 56.33%. In the temperature range of 255–290 °C, the energy involved in the BG degradation process was approximately 17 J/g. DSC indicated a glass transition temperature of 27.2 °C for BG, which had an irregular and heterogeneous morphology, with smooth or crumbling scaly regions, demonstrating the amorphous nature of BG that was confirmed by the XRD standard. EDS revealed the presence of carbon and oxygen, as well as calcium, magnesium, aluminum, silicon, chlorine, and potassium, in the BG composition.

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Thermodynamic properties of Buriti (Mauritia flexuosa) tree gum

Cited by 5 publications

References 32 publications

Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

Study on equilibrium moisture sorption characteristics and modeling of Karaya (Sterculia urens Roxb.) gum

Convective Drying of Purple Basil (Ocimum basilicum L.) Leaves and Stability of Chlorophyll and Phenolic Compounds during the Process

Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa)

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