Evaluating Natural Alternatives to Synthetic Acrylic Polymers: Rheological and Texture Analyses of Polymeric Water Dispersions

Tafuro, Giovanni; Costantini, Alessia; Baratto, Gianni; Francescato, Stefano; Semenzato, Alessandra

doi:10.1021/acsomega.0c01306

Cited by 14 publications

(17 citation statements)

References 23 publications

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“…The ability of FucoPol to form emulsion with olive oil was not affected, with the emulsions prepared with the sample recovered with the optimized procedure displaying the same E24 value (98%). Moreover, the resulting emulsions were characterized by a significantly higher apparent viscosity, a feature of relevance for FucoPol’s utilization in cosmetic, pharmaceutical or food products [ 1 , 2 , 5 , 8 , 9 , 55 , 56 , 57 ].…”

Section: Discussionmentioning

confidence: 99%

Extraction of the Bacterial Extracellular Polysaccharide FucoPol by Membrane-Based Methods: Efficiency and Impact on Biopolymer Properties

et al. 2022

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In this study, membrane-based methods were evaluated for the recovery of FucoPol, the fucose-rich exopolysaccharide (EPS) secreted by the bacterium Enterobacter A47, aiming at reducing the total water consumption and extraction time, while keeping a high product recovery, thus making the downstream procedure more sustainable and cost-effective. The optimized method involved ultrafiltration of the cell-free supernatant using a 30 kDa molecular weight cut-off (MWCO) membrane that allowed for a 37% reduction of the total water consumption and a 55% reduction of the extraction time, compared to the previously used method (diafiltration-ultrafiltration with a 100 kDa MWCO membrane). This change in the downstream procedure improved the product’s recovery (around 10% increase) and its purity, evidenced by the lower protein (8.2 wt%) and inorganic salts (4.0 wt%) contents of the samples (compared to 9.3 and 8.6 wt%, respectively, for the previously used method), without impacting FucoPol’s sugar and acyl groups composition, molecular mass distribution or thermal degradation profile. The biopolymer’s emulsion-forming and stabilizing capacity was also not affected (emulsification activity (EA) with olive oil, at a 2:3 ratio, of 98 ± 0% for all samples), while the rheological properties were improved (the zero-shear viscosity increased from 8.89 ± 0.62 Pa·s to 17.40 ± 0.04 Pa·s), which can be assigned to the higher purity degree of the extracted samples. These findings demonstrate a significant improvement in the downstream procedure raising FucoPol’s recovery, while reducing water consumption and operation time, key criteria in terms of process economic and environmental sustainability. Moreover, those changes improved the biopolymer’s rheological properties, known to significantly impact FucoPol’s utilization in cosmetic, pharmaceutical or food products.

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Section: Discussionmentioning

confidence: 99%

Extraction of the Bacterial Extracellular Polysaccharide FucoPol by Membrane-Based Methods: Efficiency and Impact on Biopolymer Properties

et al. 2022

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“…Stringiness is the distance (mm) to which the product hangs on the probe when the probe is withdrawn [10]. The naturally derived raw materials used in this work have been characterized using rheological and texture analyses in our previous study [12]. Carob gum (Ceratonia siliqua gum) dispersed in water formed viscoelastic and stringy solutions, with high spreadability and good pick-up properties.…”

Section: Methodsmentioning

confidence: 99%

“…In this work, rheological and texture analyses were conducted on a set of samples formulated by dispersing polysaccharidic associations in water and evaluating the influence of their concentrations on the physical-mechanical properties of the systems. The raw materials used in this study have been deeply characterized in our previous work [12]. We selected materials for which the rheological and texture characteristics make them suitable for the formulation design of a mucoadhesive gel.…”

Section: Introductionmentioning

confidence: 99%

Characterization of Polysaccharidic Associations for Cosmetic Use: Rheology and Texture Analysis

Tafuro¹,

Costantini²,

Baratto³

et al. 2021

Cosmetics

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As public attention on sustainability is increasing, the use of polysaccharides as rheological modifiers in skin-care products is becoming the first choice. Polysaccharide associations can be used to increase the spreading properties of products and to optimize their sensorial profile. Since the choice of natural raw materials for cosmetics is wide, instrumental methodologies are useful for formulators to easily characterize the materials and to create mixtures with specific applicative properties. In this work, we performed rheological and texture analyses on samples formulated with binary and ternary associations of polysaccharides to investigate their structural and mechanical features as a function of the concentration ratios. The rheological measurements were conducted under continuous and oscillatory flow conditions using a rotational rheometer. An immersion/de-immersion test conducted with a texture analyzer allowed us to measure some textural parameters. Sclerotium gum and iota-carrageenan imparted high viscosity, elasticity, and firmness in the system; carob gum and pectin influenced the viscoelastic properties and determined high adhesiveness and cohesiveness. The results indicated that these natural polymers combined in appropriate ratios can provide a wide range of different textures and that the use of these two complementary techniques represents a valid pre-screening tool for the formulation of green products.

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“…However, today, the interest in natural polymers is very high because of environmental issues and sustainability. So it is important to propose a natural alternative without losing the sensorial characteristics and the functional-stability aspects impaired by synthetic polymers, like polysaccharides [2][3][4], a well-known family of natural polymers.…”

Section: Introductionmentioning

confidence: 99%

“…Statistics of the final predictive model established for each sensory attribute (S) from[4], with the following collected parameters: Extr-A+: area under the curve force =f(time) corresponding to the work of extrusion; G'': viscous modulus in the LVD; τ95%G': relaxation time obtained during the first time sweep (time for which G′ reaches 95% of its final value at the end of the time sweep); %JE: elastic compliance in %; Pen-F max : maximum force at the end of the penetration into product; Comp-A + : area under the curve force =f(time) corresponding to the work of compression; Frict-A + : area under the curve force =f(time) corresponding to the work of friction Definitions and protocols used for the evaluation of the four attributesAttribute DefinitionGreasinessQuantity of thick, rich, unctuous residue on the skin Film glossiness Amount of reflected light from the film Stickiness Force needed to unstick the side of the hand pressed against the surface Slipperiness Facility to slide the finger over the skin do they affect the sensory attributes and residual film…”

mentioning

confidence: 99%

Bio‐sourced polymers in cosmetic emulsions: a hidden potential of the alginates as thickeners and gelling agents

Terescenco

Benali

Canivet³

et al. 2021

Intern J of Cosmetic Sci

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Objective The present work aims to investigate the impact of the alginates on the texture properties of cosmetic emulsions. For this purpose, five systems were selected: a classical emulsion without polymer and four emulsions containing polymers, as texture modifiers, at the level of 1%. Two different grades of alginates were chosen: one rich in mannuronic acid and one rich in guluronic acid. The objective was also to evaluate the potential of in‐situ gelation during formulation. The guluronic rich sample was gelled to evaluate the effect on the texture properties. Finally, alginates‐based systems were compared to the xanthan gum as a bio‐sourced polymer reference. Methods The sensory profile of the systems was established through a combination of prediction models and sensory analysis. The emulsion residual films obtained with natural polymers, Alginates and Xanthan Gum used as thickeners, as well as with the gelled version, were similar. However, the structural differences between polymers intervene during the characterisation of the sensory properties “before” and “during” application. A multi‐scale physicochemical analysis was used to explain these differences. Results Due to a controlled formulation process, the use of the polymers did not affect the microstructure of the emulsion which remained similar to the control one. The main impact of the polymers was observed on the macroscopic level: both alginates showed their unique textural signature, different from the classical Xanthan Gum. Due to weak structural differences, mechanical and textural properties were very close between the mannuronic rich and guluronic rich samples, when not gelled, compared to other emulsions. However, the molar mass and the mannuronic/guluronic acids ratio were proved to be crucial for the stretching and consistency properties, showing that this structural difference may have an impact when products are handled in traction and compression. Conclusion Meanwhile, the viscoelastic properties and the dynamic viscosity were greatly increased for the emulsion containing the gelled version of the alginate when compared to the classical polymers. The emulsion was also more consistent as proved by the textural analysis, pointing at better stability and suspension potential of the gelled emulsion versus the classical one containing the usual natural thickening agents.

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Evaluating Natural Alternatives to Synthetic Acrylic Polymers: Rheological and Texture Analyses of Polymeric Water Dispersions

Cited by 14 publications

References 23 publications

Extraction of the Bacterial Extracellular Polysaccharide FucoPol by Membrane-Based Methods: Efficiency and Impact on Biopolymer Properties

Extraction of the Bacterial Extracellular Polysaccharide FucoPol by Membrane-Based Methods: Efficiency and Impact on Biopolymer Properties

Characterization of Polysaccharidic Associations for Cosmetic Use: Rheology and Texture Analysis

Bio‐sourced polymers in cosmetic emulsions: a hidden potential of the alginates as thickeners and gelling agents

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