Effect of NaCl on physicochemical properties of xanthan gum – Water chestnut starch complexes

Lutfi, Zubala; Alam, Firoz; Nawab, Anjum; Haq, Muhammad Abdul; Hasnain, Abid

doi:10.1016/j.ijbiomac.2019.03.052

Cited by 26 publications

(17 citation statements)

References 31 publications

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“…Xanthan conformational structure is dependent on the electrostatic forces of repulsion or attraction that can change with the presence of salts. [ 46–48 ] The higher the PW ratio in the culture medium, the higher the salts content and hence there is an increase in the electrostatic repulsion caused by the ions in the xanthan gum molecules. Consequently, the xanthan gum collapses to a small conformational structure, having a reduction in the interaction forces to other xanthan molecules and then reducing the viscosity of the solutions.…”

Section: Resultsmentioning

confidence: 99%

“…It is such a change that alters the rheological behavior of these hydrocolloids. [ 48,83 ] Furthermore, Cho et al ., [ 84 ] reported a significant reduction in rheological parameters when NaCl concentrations greater than 0.3% are present. In such a case, salt concentration shields the ionic groups in the xanthan gum side chains resulting in a reduction of its individual molecular volume.…”

Section: Resultsmentioning

confidence: 99%

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Up‐recycling oil produced water as the media‐base for the production of xanthan gum

et al. 2022

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Up‐recycling oil produced water as the media‐base for the production of xanthan gum

et al. 2022

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“…Chloride and formate potassium brines not only increase the viscosity of the solution but also extend the shear thinning behavior to temperatures near 200 °C, however, the ordered conformation still dominates the rheological behavior [30]. The water absorption of XG/WCS (water chestnut starch) solution was improved drastically by the addition of NaCl [31]. It illustrates that xanthan gum with bivalent salt, which is easy to absorb and permeates with low viscosity, is more suitable for the pretreatment of inkjet printing.…”

Section: Resultsmentioning

confidence: 99%

Application of Xanthan Gum as a Pre-Treatment and Sharpness Evaluation for Inkjet Printing on Polyester

Cao

Yang

et al. 2019

Polymers

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Inkjet printing on polyester fabric displays versatile environmental advantages. One of the significant benefits of inkjet printing is a dramatic enhancement of the printing quality. In this study, xanthan gum—a bio-based thickening agent accompanied by several salts—was adopted for the pretreatment of polyester fabric aiming at improving the sharpness and color depth of inkjet printed patterns. The influences of four metal salts (NaCl, KCl, CaCl2 and MgCl2) on inkjet printing performance were studied. More importantly, a quantitative method for evaluating the sharpness of an inkjet printed pattern was established according to the characteristics of anisotropy and isotropy of diffusion and adsorption of ink droplets on a fiber surface. Results showed that xanthan gum along with a low dosage of bivalent salts can significantly improve the color depth (K/S value) and sharpness of the printed polyester fabrics. It is feasible to evaluate the sharpness of inkjet printed polyester fabrics using a five-stage system, selecting the inkjet ellipse coefficient (T) and inkjet ellipse area (S), which can provide a quantitative and rapid evaluation method for defining inkjet printing.

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“…Salt is a common additive in starch-based products, such as chestnuts. Salt improves the organoleptic properties and modifies the rheological properties of the product where it is used [ 57 , 58 ]. The most common salt additives are sodium chloride and calcium chloride [ 58 ].…”

Section: Chestnut Sensory Pleasantnessmentioning

confidence: 99%

“…The most common salt additives are sodium chloride and calcium chloride [ 58 ]. Taste depends not only on the concentration added but also on the type of salt used [ 57 ].…”

Section: Chestnut Sensory Pleasantnessmentioning

confidence: 99%

Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

Santos

Pinto

Vilela

2022

Foods

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The European chestnut (Castanea sativa Mill.), is an environmentally and economically important species in Europe, mainly for fruit production. The chestnut fruit is well-known for its nutritional properties, namely its high concentration of carbohydrates (starch) and its low-fat content, as well as being one of the few fruits that do not contain gluten. Due to its chemical and nutritional characteristics beneficial to health, the sweet chestnut is a food recommended at different levels. The biochemistry of the mouth and nose of a human being is very complex. However, understanding the different interactions between the biochemistry of our sensory organs and food helps us to comprehend certain concepts, such as flavor and how it is involved in the sensory evaluation of the chestnuts. For the selection of high-quality products, it is necessary to develop reliable methods both from a qualitative and sensory point of view, and chestnut is a fruit with unique sensory characteristics that can be used in various gastronomic dishes, from main courses to desserts.

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Effect of NaCl on physicochemical properties of xanthan gum – Water chestnut starch complexes

Cited by 26 publications

References 31 publications

Up‐recycling oil produced water as the media‐base for the production of xanthan gum

Up‐recycling oil produced water as the media‐base for the production of xanthan gum

Application of Xanthan Gum as a Pre-Treatment and Sharpness Evaluation for Inkjet Printing on Polyester

Sweet Chestnut (Castanea sativa Mill.) Nutritional and Phenolic Composition Interactions with Chestnut Flavor Physiology

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