Analysis of pectin biopolymer phase states using acoustic emissions

Zheng, Yifan; Pierce, Aidan; Wagner, Willi L.; Scheller, Henrik Vibe; Mohnen, Debra; Tsuda, Akira; Ackermann, Maximilian; Mentzer, Steven J.

doi:10.1016/j.carbpol.2019.115282

Cited by 7 publications

(6 citation statements)

References 32 publications

(28 reference statements)

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“…Briefly, the dissolution of pectin was achieved by a high-shear 10,000 rpm rotor-stator mixer (L5M-A, Silverson, East Longmeadow, MA USA). The dissolved pectin was poured into molds standardized for subsequent studies [33].…”

Section: Pectin Dissolution In Watermentioning

confidence: 99%

The Effect of Calcium on the Cohesive Strength and Flexural Properties of Low-Methoxyl Pectin Biopolymers

et al. 2019

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Pectin binds the mesothelial glycocalyx of visceral organs, suggesting its potential role as a mesothelial sealant. To assess the mechanical properties of pectin films, we compared pectin films with a less than 50% degree of methyl esterification (low-methoxyl pectin, LMP) to films with greater than 50% methyl esterification (high-methoxyl pectin, HMP). LMP and HMP polymers were prepared by step-wise dissolution and high-shear mixing. Both LMP and HMP films demonstrated a comparable clear appearance. Fracture mechanics demonstrated that the LMP films had a lower burst strength than HMP films at a variety of calcium concentrations and hydration states. The water content also influenced the extensibility of the LMP films with increased extensibility (probe distance) with an increasing water content. Similar to the burst strength, the extensibility of the LMP films was less than that of HMP films. Flexural properties, demonstrated with the 3-point bend test, showed that the force required to displace the LMP films increased with an increased calcium concentration (p < 0.01). Toughness, here reflecting deformability (ductility), was variable, but increased with an increased calcium concentration. Similarly, titrations of calcium concentrations demonstrated LMP films with a decreased cohesive strength and increased stiffness. We conclude that LMP films, particularly with the addition of calcium up to 10 mM concentrations, demonstrate lower strength and toughness than comparable HMP films. These physical properties suggest that HMP has superior physical properties to LMP for selected biomedical applications.

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Section: Pectin Dissolution In Watermentioning

confidence: 99%

The Effect of Calcium on the Cohesive Strength and Flexural Properties of Low-Methoxyl Pectin Biopolymers

et al. 2019

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“…The acoustic methods of food texture testing use the registration of elastic waves that result from dynamic, local changes in the structure of the analyzed product. Waves that form inside or outside of the tested material are caused by mechanical stress [2,33,34].…”

Section: Introductionmentioning

confidence: 99%

Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Marzec

Kowalska

et al. 2020

Molecules

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In this study, the impacts of two different pear cultivars, “Conference” and “Alexander Lucas”, on the kinetics and the final quality of samples dried by convection (CD) and microwave-convection (MCD) methods, were investigated. The quality of dried material was evaluated by the analysis of water activity, porosity, color, acoustic emission (AE) and mechanical and sensory properties. The required drying time to obtain 0.2 kg H2O/kg dry solid (d.s.) was longer for “Conference” than “Alexander Lucas” and was 20 min by CD and 5 min by MCD. The pear cultivar, in conjunction with the drying method (CD or MCD), affected the number of AE events and the work of breaking. The CD pear of the “Conference” cultivar was characterized by higher force, higher breaking work and stronger AE relative to the CD pear of the “Alexander Lucas” cultivar. There were no differences in taste or overall quality, but the hardness was higher for the CD “Conference” pear. A principal component analysis showed that panelists preferred dried fruit with good taste and overall quality but lower hardness. A positive correlation was found between the number of acoustic events and sensory hardness; thus, an acoustic method can be useful for effectively evaluating the texture of dried pears. These results show that the dried pear slices that generated fewer AE events upon breaking were perceived as better by the panelists.

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“…A custom designed 5.7 L translucent polycarbonate humidification chamber was used to maintain stable humidity during prolonged testing as previously described [29]. Humidification was produced by an ultrasonic humidifier or manual aerosol device.…”

Section: Humidification Chambermentioning

confidence: 99%

Water-Dependent Blending of Pectin Films: The Mechanics of Conjoined Biopolymers

et al. 2020

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Biodegradable pectin polymers have been recommended for a variety of biomedical applications, ranging from the delivery of oral drugs to the repair of injured visceral organs. A promising approach to regulate pectin biostability is the blending of pectin films. To investigate the development of conjoined films, we examined the physical properties of high-methoxyl pectin polymer-polymer (homopolymer) interactions at the adhesive interface. Pectin polymers were tested in glass phase (10–13% w/w water content) and gel phase (38–41% w/w water content). The tensile strength of polymer-polymer adhesion was measured after variable development time and compressive force. Regardless of pretest parameters, the adhesive strength of two glass phase films was negligible. In contrast, adhesion testing of two gel phase films resulted in significant tensile adhesion strength (p < 0.01). Adhesion was also observed between glass phase and gel phase films—likely reflecting the diffusion of water from the gel phase to the glass phase films. In studies of the interaction between two gel phase films, the polymer-polymer adhesive strength increased linearly with increasing compressive force (range 10–80 N) (R2 = 0.956). In contrast, adhesive strength increased logarithmically with time (range 10–10,000 s) (R2 = 0.913); most of the adhesive strength was observed within minutes of contact. Fracture mechanics demonstrated that the adhesion of two gel phase films resulted in a conjoined film with distinctive physical properties including increased extensibility, decreased stiffness and a 30% increase in the work of cohesion relative to native polymers (p < 0.01). Scanning electron microscopy of the conjoined films demonstrated cross-grain adhesion at the interface between the adhesive homopolymers. These structural and functional data suggest that blended pectin films have emergent physical properties resulting from the cross-grain intermingling of interfacial pectin chains.

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Analysis of pectin biopolymer phase states using acoustic emissions

Cited by 7 publications

References 32 publications

The Effect of Calcium on the Cohesive Strength and Flexural Properties of Low-Methoxyl Pectin Biopolymers

The Effect of Calcium on the Cohesive Strength and Flexural Properties of Low-Methoxyl Pectin Biopolymers

Influence of Pear Variety and Drying Methods on the Quality of Dried Fruit

Water-Dependent Blending of Pectin Films: The Mechanics of Conjoined Biopolymers

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