Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (Tamarindus indica L.) Polymer

Abstract

The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature’s effect on the rheological behavior of the polymeric solution was studied. In addition to this, the temperature coefficient, viscosity, surface tension, activation energy, Gibbs free energy, Reynolds number, and entropy of fusion were calculated by using the Arrhenius, Gibbs–Helmholtz, Frenkel–Eyring, and Eotvos equations, respectively. The activation energy of the gum was found to be 20.46 ± 1.06 kJ/mol. Changes in entropy and enthalpy were found to be 23.66 ± 0.97 and −0.10 ± 0.01 kJ/mol, respectively. The calculated amount of entropy of fusion was found to be 0.88 kJ/mol. A considerable decrease in apparent viscosity and surface tension was produced when the temperature was raised. The present study concludes that the tamarind seed polymer solution is less sensitive to temperature change in comparison to Albzia lebbac gum, Ficus glumosa gum and A. marcocarpa gum. This study also concludes that the attainment of the transition state of viscous flow for tamarind seed gum is accompanied by bond breaking. The excellent physicochemical properties of tamarind seed polymers make them promising excipients for future drug formulation and make their application in the food and cosmetics industry possible.

Evaluation and Characterization of Tamarind Gum Polysaccharide: The Biopolymer

“…Aspect ratio = b l (7) where b = minimum diameter of the particles, and l = maximum diameter of the particles…”

“…Gums, also known as polysaccharides, are water-soluble complex carbohydrates that may be used to make gels and mucilages. Galactose, arabinose, rhamnose, xylose, and galacturonic acid are only a few of the sugars that may be used to make them [ 7 ]. They have gelling, thickening, moisture retention, emulsification, and stabilizing properties.…”

Characterization of Microwave-Controlled Polyacrylamide Graft Copolymer of Tamarind Seed Polysaccharide

“…Extraction of TSP: Extraction of TSP was carried out according to procedure followed by Malviya et al [23,24]. The required amount of tamarind seeds was dried at 40 • C for 10 min and the brown coatings were removed.…”

“…Grafting: to assess the efficiency of the grafting process, different grafting parameters, including grafting (%), grafting efficiency (%), and conversion (%), were determined using Equations ( 1)-( 3), respectively [24,[29][30][31].…”

A Review on medicinal plants in dentistry

“…In countries like India which are in the race of becoming a developed country no regulations and laws are made against the trade of Ayurveda medicines which use herbs and their extracts. People are drawn to such traders and start using herbal medicines under the notion of them being free from side effects 91,92 . However toxicities due to herbalism can be due to improper intake, self-treatment as they are easily available in the market, under qualified practitioners and intake of sub standard products.…”