Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature

Cengiz, Ebubekir; Doğan, Mahmut; Karaman, Safa

doi:10.1016/j.foodhyd.2013.01.018

Cited by 21 publications

(8 citation statements)

References 53 publications

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“…The use of natural polymers or water-soluble gums, also known as hydrocolloids, in the gel systems affects the physicochemical properties such as texture and rheological properties to a larger extent. 7 Gum acacia or gum arabic is an anionic branched polysaccharide. The major sources of this gum are the stems and branches of Acacia senegal.…”

Section: Introductionmentioning

confidence: 99%

“…The amount of each component added to the formulation may affect the physicochemical and electrical properties to a larger extent. The use of natural polymers or water‐soluble gums, also known as hydrocolloids, in the gel systems affects the physicochemical properties such as texture and rheological properties to a larger extent . Gum acacia or gum arabic is an anionic branched polysaccharide.…”

Section: Introductionmentioning

confidence: 99%

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Rheological and Viscoelastic Properties of Novel Sunflower Oil‐Span 40‐Biopolymer–Based Bigels and Their Role as a Functional Material in the Delivery of Antimicrobial Agents

et al. 2014

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ABSTRACT:In this paper, the mechanical properties of sunflower oil-span 40-natural gum bigels were evaluated. The bigels were prepared by mixing the oleogels of sunflower oil-span 40 and the hydrogels of natural gums. The types of molecular interactions occurring were studied by FTIR spectroscopy. Rheological and textural behavior of the bigels was determined by dynamic rheological studies and a static mechanical tester. The Peleg and Normand equation was used to determine the viscoelastic behavior of the bigels. The efficiency of these food-grade bigels as carriers for the delivery of metronidazole (model drug) was studied. In vitro drug release was carried out under physiological conditions. The antimicrobial efficiency of the bigels was checked against Escherichia coli. FTIR studies showed hydrogen bonding within the bigels as the major molecular interaction. The rheological and mechanical studies showed that the bigels exhibited pseudoplastic flow behavior. The bigels were viscoelastic in nature. Diffusion mediated drug release was observed. All the bigels showed an equal antimicrobial efficacy in comparison to the available marketed formulation. C 2014 Wiley Periodicals, Inc. Adv Polym Technol 2015, 34, 21488; View this article online at wileyonlinelibrary.com.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Rheological and Viscoelastic Properties of Novel Sunflower Oil‐Span 40‐Biopolymer–Based Bigels and Their Role as a Functional Material in the Delivery of Antimicrobial Agents

et al. 2014

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“…The thixotropic features of samples were measured by applying hysteresis tests. σ (Pa)– γ (s −1 ) consequences were analyzed by various models comprising Power law (Cengiz, Dogan, & Karaman, ), Herschel–Bulkley (Naji‐Tabasi & Razavi, ), Bingham (Khalili Garakani et al, ), Casson (Razmkhah, Razavi, & Mohammadifar, ), Heinz (Song, Kim, & Chang, ), and Mizrahi–Berk models (Mizrahi & Berk, ) as follows:

σ = k {(γ^{.})}^{n_{normalp}}

σ = k_{H} {(γ^{.})}^{n_{normalH}} + σ_{0 normalH} .

σ = k_{B} γ^{.} + {σ_{0 B}}^{.}

σ^{0.5} = k_{C} {(γ^{.})}^{0.5} + {σ_{0}}^{0.5} .

σ^{\frac{2}{3}} = k_{H} {(γ .)}^{\frac{2}{3}} + {σ_{0}}^{\frac{2}{3}} .

σ^{0.5} = k_{M} {(γ .)}^{n_{normalM}} + {σ_{0}}^{0.5} .

where k is the consistency coefficient (Pa s n ), σ 0 is the yield stress (Pa), and n is flow behavior index (dimensionless) (Chaharlang & Samavati, ).…”

Section: Methodsmentioning

confidence: 99%

“…This behavior in the present study was calculated in the γ range of 0.01-300 s −1 at 25 C. The thixotropic features of samples were measured by applying hysteresis tests. σ (Pa)-γ (s −1 ) consequences were analyzed by various models comprising Power law (Cengiz, Dogan, & Karaman, 2013), Herschel-Bulkley (Naji-Tabasi & Razavi, 2015), Bingham (Khalili Garakani et al, 2011), Casson , Heinz (Song, Kim, & Chang, 2006), and Mizrahi-Berk models (Mizrahi & Berk, 1972) as follows:…”

Section: Steady Shear Flow Calculations Shear Stress-shear Rate Relmentioning

confidence: 99%

Comprehensive study of intrinsic viscosity, steady and oscillatory shear rheology of Barhang seed hydrocolloid in aqueous dispersions

Niknam

Ghanbarzadeh

Ayaseh

et al. 2019

J Food Process Engineering

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Barhang seed (Plantago major seed [PMS]) is rich of gum and can be potentially used as a new hydrocolloid in foodstuffs for different purposes. Rheological behaviors of hydrocolloids are the most important features of them in food applications. For this reason, the different rheological behaviors of the PMS gum in aqueous solutions were determined. The PMS gum solutions showed shear thinning and thixotropic behaviors depend on concentrations. The resulted data from steady shear flow tests demonstrated that the stress–shear rate, apparent viscosity–shear rate, and stress–time data were well fitted in Herschel–Bulkley, Carraeu, and Figuni–Shoemaker models with high R2 and lower RMSE values. In strain and frequency sweep experiments, the PMS solutions with 0.1 and 0.5% wt/vol concentration indicated viscous‐like behavior which related to lack of strong interactions in the structure however, the samples with 1 and 2% wt/vol showed gel‐like behavior which was attributed to more stable interactions between polysaccharide chains. Intrinsic viscosity of this hydrocolloid was in the range of 19.211–19.683 dL/g, which indicates random coil structure of PMS gum in solution. Practical applications The most important functional property of hydrocolloids is thickening features, which are related to their ability in enhancing of viscosity and formation of gel structure at relatively low concentration. Thickening and viscoelastic properties of hydrocolloids have critical role in consumer acceptance and stability of different food products such as fruit juices, sauces, ready jells, and desserts. Hence, identification and determination of properties of new food hydrocolloids are interested in food industries.

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“…Water holding capacity (WHC) and oil holding capacity (OHC) of samples were determined at room temperature (25 ± 2 C) according to the procedure described by Cengiz, Do gan, and Karaman (2013) with some modifications. For this purpose, 0.25 g sample was suspended with 10 ml of distilled water or 10 ml of corn oil (Ülker, Turkey).…”

Section: Determination Of Technological Properties Of Pmbwmentioning

confidence: 99%

Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

Yüksel

Karaman

2015

LWT - Food Science and Technology

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Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: Effect of hydration temperature

Cited by 21 publications

References 53 publications

Rheological and Viscoelastic Properties of Novel Sunflower Oil‐Span 40‐Biopolymer–Based Bigels and Their Role as a Functional Material in the Delivery of Antimicrobial Agents

Rheological and Viscoelastic Properties of Novel Sunflower Oil‐Span 40‐Biopolymer–Based Bigels and Their Role as a Functional Material in the Delivery of Antimicrobial Agents

Comprehensive study of intrinsic viscosity, steady and oscillatory shear rheology of Barhang seed hydrocolloid in aqueous dispersions

Utilization of macaroni by-product as a new food ingredient: Powder of macaroni boiling water

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