Effects of Concentration and Heating/Cooling Rate on Rheological Behavior of Sesamum indicum Seed Hydrocolloid

Abstract

Hydrocolloids are known as natural hydrophilic biopolymers that can contribute viscosity and gelation in solution, as well as nutritional benefits, thus, they are widely used in the food industry. In our work, hydrocolloid was isolated by aqueous extraction of Sesamum indicum seed at 80 °C and pH 8.0. The chemical composition and functional properties of Sesamum indicum seed hydrocolloid (SISH) were characterized, and the effects of concentration including 1%, 2%, and 3% as well as heating/cooling rate (1, 5, and 10 °C/min) on the rheological behavior of SISH dispersions in aqueous solution were investigated. The viscoelastic properties of SISH dispersions were characterized by small-amplitude oscillatory shear measurement. The resultant SISH consisted of 60.95% carbohydrate and 23.32% protein, and was thus endowed with a relatively high water-holding capacity, solubility, appropriate emulsifying and foaming properties. Rheological results revealed that the aqueous dispersion of SISH exhibited a non-Newtonian shear-thinning flow behavior. The viscoelastic moduli changes were found to be dependent on SISH concentration, temperature, and heating/cooling rate. Increasing SISH concentrations from 1% to 3% promoted the development of stronger cross-link network. The mechanical spectra derived from strain and frequency sweep measurements showed that the storage moduli were always higher than the loss moduli, and the loss tangent was calculated to be above 0.1 and below 1.0. Furthermore, both moduli had slight frequency dependency, and the complex viscosity exhibited an almost linear reduction with the increase of frequency. Therefore, SISH dispersion behaved as a weak gel-like system. The hysteresis of viscoelastic moduli during heating and cooling reduced with decreasing the heating-cooling rates from 10 to 1 °C/min, suggesting that SISH molecules had enough time to develop a stable and thermally irreversible network. Overall, SISH can be regarded as an acceptable hydrocolloid for generating natural food components with intriguing functional and rheological qualities in the formulation of microstructured goods.

Mucilage from Yellow Pitahaya (Selenicereus megalanthus) Fruit Peel: Extraction, Proximal Analysis, and Molecular Characterization

“…The full ultra-high-performance liquid chromatogram (UPLC) for the aqueous solution of the mucilage extracted from pitaya fruit peels is presented in Figure 3 . The overall profile of this chromatogram was very similar to the UPLC chromatogram we recently reported for the mucilage powder extracted from Opuntia ficus-indica (OFI) fruit peels [ 8 ], where both chromatograms are characterized by three predominant signals located at retention times (r.t) of 0.6–0.7, 11, and 16 min. These three signals are also observed in the chromatograms of the pitaya peel mucilage sample dissolved in water:acetonitrile (50:50) and water:methanol (50:50), see Figures S1 and S2 in the supporting information , but with a much simpler profile (i.e., fewer peeks) than that presented in the sample dissolved in water.…”

“…As in the case of the OFI fruit peel mucilage [ 8 ], the main peak at r.t of 15.6 min for pitahaya mucilage was related to an [M + H] + m/z ratio equal to 290.5 Da (see ESI-MS spectrum in Figure S3 in supporting information ) and could correspond to a catechin type metabolite. Likewise, the peak at r.t 11.0 min ([M + H] + = 679.8 Da) was assigned to a hitherto undetermined betacyanin derivative, with an ESI-MS fragmentation pattern ( Figure S4 in supporting information ) at m/z ratios of 452.5 ([M + H] + − 227), 343.4 ([M + H] + − 336), 336.5 ([M + H] + − 343), 226.4 (([M + H] + − 452), 210.2 (base peak), and 100.2.…”

“…Mucilage is a water-soluble biopolymer rich in oligosaccharides of an anionic polyelectrolytic nature due to the presence of carboxyl and hydroxyl groups [ 7 ], which exhibited a non-Newtonian shear-thinning flow behavior [ 8 ]. The mucilage polysaccharide is composed mainly of monosaccharide units such as L-arabinose, D-xylose, L-rhamnose, D-galactose, mannose, glucose, arabinose, and uronic acids (D-galacturonic acid) in various proportions [ 9 ].…”

“…This natural hydrocolloid is a rich source of dietary fiber with a powerful antioxidant action due to its high content of polyphenolic compounds [ 1 , 10 ]. This hydrocolloid presents a high water-holding capacity, solubility, and appropriate emulsifying and foaming properties [ 8 ].…”

pH and Sugar Content of Honey Pineapple Jam (Ananas comosus L Merr) with Addition of Carrageenan

“…Namun, karagenan sendiri tidak memiliki kemampuan signifikan untuk mengubah pH secara substansial. Karagenan berperan sebagai pengental dan pengikat air dalam selai, sehingga fokus utamanya adalah pada tekstur dan viskositas (Rafe et al, 2022). Karagenan dapat membentuk jaringan gel yang mengikat air, tetapi pengaruhnya terhadap tingkat keasaman terbatas.…”