Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of <i>Alyssum homolocarpum</i> seed gum

Ghaderi, Sajad; Hesarinejad, Mohammad Ali; Shekarforoush, Elhamalsadat; Mirzababaee, Seyyed Mahdi; Karimpour, Farzad

doi:10.1002/fsn3.1834

Cited by 10 publications

(4 citation statements)

References 46 publications

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“…Regardless of SISH concentration, the viscosities of SISH dispersions almost reduced logarithmically with increasing shear rate from 0.1 to 100 s −1 , which revealed that SISH dispersion was a Non-Newtonian fluid with a shear-thinning (pseudoplastic) behavior. The finding was consistent with aqueous dispersions of Alyssum homolocarpum seed gum [ 39 ], nettle seed gum [ 40 ], Chia seed mucilage [ 41 ], Tamarindus indica seed mucilage [ 42 ], Plantago lanceolata seed mucilage [ 19 ], etc. It was observed that the viscosity of SISH dispersion decreased sharply at low shear rate (0.1–1.0 s −1 ), followed by the slow decrease at high shear rate (1.0–100 s −1 ).…”

Section: Resultssupporting

confidence: 78%

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

Rafe¹,

Shadordizadeh

Hesarinejad³

et al. 2022

Foods

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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.

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Section: Resultssupporting

confidence: 78%

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

Rafe¹,

Shadordizadeh

Hesarinejad³

et al. 2022

Foods

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“…Seed gums are plant-derived polysaccharides that are utilized in the food industry as thickening, stabilizing, gelling, and emulsifying agents [1,2]. The rheological characteristics of hydrocolloids are extremely important because of the structural and textural properties of food products [3,4].…”

Section: Introductionmentioning

confidence: 99%

Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts

Koocheki

Hesarinejad²,

Mozafari

2022

Chem. Biol. Technol. Agric.

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Background In the present study, the effects of NaCl and CaCl2 (0–200 mM) on the rheological properties of Lepidium perfoliatum seed gum (LPSG) as a novel potential source of hydrocolloid were investigated. Sugar composition and FTIR analysis were measured to supply more structural information. Results The results illustrated that LPSG had small amounts of uronic acids (6.65%) and it is likely an arabinoxylan-type polysaccharide (it has 44.66% and 31.99% xylose and arabinose, respectively). The FTIR spectra also revealed that LPSG behaved like a typical polyelectrolyte due to the presence of carboxyl and hydroxyl groups. It was observed that the gum solutions exhibited viscoelastic properties in the presence of NaCl and CaCl2 salts. The tan δ values for all samples were less than 1 but greater than 0.1, exposing the weak gel-like behavior at different ion types and ionic strengths. With increasing salts concentrations, the limiting values of strain mostly increased due to the interchain interactions (from 1.46 to 4.61 and from 0.99 to 2.13 for NaCl and CaCl2, respectively). Therefore, the addition of salts increased the stiffness of mucilage solutions in the concentrated regime. The results of frequency sweep tests revealed that storage and loss moduli were increased with increasing ion concentration. This effect was more pronounced for LPSG solutions containing Ca2+. Among various models, the model of Higiro1 showed a higher efficiency to evaluate the intrinsic viscosity of LPSG for all co-solutes (R2 ≥ 0.98). With increasing the concentration of salts, the intrinsic viscosity of LPSG decreased. Calcium ions had a more diminution effect on intrinsic viscosity than sodium ions. Conclusions Trying to adjust the salt concentration could modify the rheological properties of food products. Because food contains a variety of additives, further research should look into the rheological properties of LPSG at different pHs, as well as the presence of other salts and sugars often employed in the food industry. LPSG has the potential to be used in biomedical, pharmaceutical, food industries, tissue engineering, and cosmetic applications due to its biocompatibility, rheological properties, and antioxidant activities. Graphical Abstract

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“…HHP is a physical process where food is pressurized evenly across all directions [ 2 ]. It has many applications in the production of various food ingredients such as starch and hydrocolloids, and food products such as sauces, jellies, fruit jams, juices, cooked ham as an alternative to the thermal process, but there are not commercial HHP-treated dairy products, yet [ [3] , [4] , [5] , [6] ]. Functional properties of proteins, especially milk proteins might be modified after exposing to HHP which causes a change in technological properties and the final quality of dairy products [ 7 ].…”

Section: Introductionmentioning

confidence: 99%

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

Mirarab Razi,

Mohebbi,

Mirzababaee

et al. 2024

Heliyon

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Effects of high hydrostatic pressure on the rheological properties and foams/emulsions stability of Alyssum homolocarpum seed gum

Cited by 10 publications

References 46 publications

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

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

Lepidium perfoliatum seed gum: investigation of monosaccharide composition, antioxidant activity and rheological behavior in presence of salts

The effect of high hydrostatic pressure on the structure of whey proteins-guar gum mixture

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