Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa)

Moraes, Izabel Cristina Freitas; Fasolin, Luiz Henrique; Cunha, Rosiane L.; Menegalli, Florência Cecília

doi:10.1590/s0104-66322011000300014

Cited by 41 publications

(30 citation statements)

References 37 publications

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“…According to Table , G 1 and λ 1 of SSG increased as temperature increased, except at 30 °C which showed higher G 1 and λ 1 than at 50 °C. The increase in relaxation time could be associated with the formation of intermolecular aggregates, which is facilitated by temperature for SSG. On the contrary, the increase of temperature led to a gradual shifting of the relaxation time to lower value for XG.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

Behrouzian

Razavi

Alghooneh

2016

J of Applied Polymer Sci

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Herein, a robust scheme is defined to elaborate interaction behavior of biopolymers and the effect of temperature on it using dynamic rheological measurements. As a case study, sage seed gum‐xanthan gum (SSG‐XG) interaction at different ratios (1‐0, 3‐1, 1‐1, 1‐3, 0‐1) and temperatures (10, 30, 50, 70, and 90 °C) were experimentally evaluated. SSG‐XG of 3‐1 showed the highest temperature tolerance of almost all rheological parameters and relaxation time in amplitude sweep and frequency sweep measurements, respectively. Higher elastic component and higher extent of temperature dependency of this parameter were observed with increasing SSG fraction. At high temperature, XG molecules in aqueous solution illustrated an ordered (helix) –disordered (coil) conformational transformation while SSG exhibited more rigidity at higher temperature. Only 3‐1 and 1‐1 SSG‐XG at 50 °C showed synergistic interaction of Aa (stiffness parameter) among all blends, which suggested the use of 3‐1 SSG‐XG blend in systems where enhanced structure at high temperature is desirable. © 2016 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2017, 134, 44414.

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Section: Resultsmentioning

confidence: 99%

Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

Behrouzian

Razavi

Alghooneh

2016

J of Applied Polymer Sci

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“…This showed that the elastic response predominated over viscous flow (G′ > G″) in papaya pulp (Moraes et al . ). Similar results were observed for yellow potato puree (Fasina et al .…”

Section: Resultsmentioning

confidence: 97%

Effect of Ohmic Heating on the Electrical Conductivity, Biochemical and Rheological Properties of Papaya Pulp

Gomathy

Thangavel

Balakrishnan

et al. 2015

J Food Process Engineering

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A laboratory scale static ohmic heating unit of 1 L capacity was designed and fabricated for conducting the study. The electrical conductivity of the pulp was measured over a temperature range of 35–95C. Ohmic heating was conducted at three voltage gradients (6.66, 13.33 and 20 V/cm) and holding times (1, 2 and 3 min). Voltage gradient of 13.33 V/cm with a holding time of 2 min was optimized statistically for the pasteurization of papaya pulp based on the microbial analysis. The ohmic heated pulp was compared with fresh pulp with respect to the biochemical and rheological properties. Ohmic heated pulp retained 86.44% lycopene, 87.13% β‐carotene and 85.23% ascorbic acid. Rheologically, papaya pulp exhibited a non‐Newtonian (n < 1) and pseudoplastic behavior with yield stress following Herschel–Bulkley model (R2 0.99). The frequency sweep curve established the resemblance of ohmic heated pulp to that of the fresh pulp without any structural breakdown upon processing. Practical Applications Papaya fruit possesses high nutritional and medicinal properties which are recommended for infants and adults. But owing to its faster rate of deterioration, about 50% of the fruit harvest suffers heavy postharvest losses. A thermal processing technology is required in order to prevent the postharvest losses and make the pulp suitable for infant formulations. Novel thermal processing technology, such as ohmic heating, could preserve the pulp for a long period without compromising on the microbial stability and quality of the product. Hence, this research was planned to concentrate on understanding the suitability of ohmic heating for the pasteurization of papaya pulp. The research finding would contribute toward the growth of pulp processing and infant formulating industries.

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“…Relaxation time constant represents the time scale at which the material structure is relaxed to a steady state (Steffe, ). The higher relaxation time of HMP indicated a higher mean lifetime of the junction zones of the entanglements for this biopolymer (Moraes, Fasolin, Cunha, & Menegalli, ), and could be associated with the formation of intermolecular aggregates due to the rigid conformation of the biopolymer. Zero‐shear viscosity was the highest for AG followed by HMP, which suggested the strong entanglement and the large network of these hydrocolloids and could be attributed to the same chain backbone and homogenous sugar structure of these hydrocolloids (Razavi, Taheri, & Sunchez, ).…”

Section: Resultsmentioning

confidence: 99%

Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties

Alghooneh

Razavi

Kasapis

2019

Journal of Texture Studies

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Dynamic rheological and mechanical properties of seven commercial (xanthan [XG], guar [GG], high methoxylated pectin [HMP], κ‐carrageenan [κ‐Car], agar [AG], alginate [ALG], and carboxymethylcellulose [CMC]) and four emerging hydrocolloids (basil seed gum [BSG], sage seed gum [SSG], Balangu‐Shirazi seed gum [BSSG], and cress seed gum [CSG]) were investigated and the classification of the hydrocolloids were carried out based on them. AG belonged to the first class with 0.81 membership function (MF), κ‐Car and HMP grouped in the second class with 0.68 and 0.71 MFs, respectively, XG, BSG, and SSG were depended to the third class with 0.61–0.70 MFs, finally, CMC, GG, BSSG, ALG, and CSG related to the fourth class, as the most populated class, with MF > 0.61. The first class contained the highest amount of hardness parameter (43.40 ± 2.76 g), the second class included the highest pseudoplasticity parameter (shear‐thinning ratio = −0.54 ± 0.03) and relaxation time (66.25 ± 2.61 s) and the fourth cluster comprised the highest frequency dependency of viscous modulus (exponent of power‐law model for viscous modulus vs. frequency = 0.30 ± 0.05). In addition, the results of this study showed that there was a distinct relationship between nonlinear harmonics in the stress wave and fundamental characteristics of hydrogel networks. The investigation of the rheo‐mechanical properties of biopolymers in large deformation under shear and normal forces can have an important role in the prediction of the behavior of the material in real processes and application conditions, especially in the food industry. Due to the inconvenience of large deformation mechanical tests, such as Weissenberg effect, the complication of the results analyzing and sampling difficulty of semi‐dilute samples; herein, we determined the correlation between large deformation (LAOS and texture analysis) and small deformation (SAOS) tests properties. The studied rheo‐mechanical parameters showed high correlation with the four mentioned network parameters (more than 65% similarity index). Using these results, other scientists could rationally design the experiments and avoid experiments with similar parameters.

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Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa)

Cited by 41 publications

References 37 publications

Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

Evaluation of interactions of biopolymers using dynamic rheological measurements: Effect of temperature and blend ratios

Effect of Ohmic Heating on the Electrical Conductivity, Biochemical and Rheological Properties of Papaya Pulp

Classification of hydrocolloids based on small amplitude oscillatory shear, large amplitude oscillatory shear, and textural properties

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