Goma xantana: produção, recuperação, propriedades e aplicação

Luvielmo, Márcia de Mello; Scamparini, Adilma Regina Pippa

doi:10.4013/ete.2009.51.04

Cited by 26 publications

(28 citation statements)

References 33 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The flasks were incubated at 180 rpm and 26ºC± 0.1ºC (Luvielmo & Scamparini, 2009). All replicates of each experiment were made at the same time.…”

Section: Production Of Xanthan Gummentioning

confidence: 99%

“…Xanthan gum is composed of pentasaccharide units that present in their main chain units of D-glucose and trisaccharide side chains containing glucuronic acid between two mannose units (Borges & Vendruscolo, 2008). Other sugars have been reported in this composition, such as rhamnose, depending on the microbial strain (Luvielmo & Scamparini, 2009).…”

Section: Characterization Of Xanthan Gummentioning

confidence: 99%

“…Xanthan gum is a commercial gum that has special rheological characteristics compared to other gums, like high viscosity at low concentrations, pseudoplasticity and stability over a wide range of pH. Therefore, it is used as a thickener, stabilizer and emulsifier in the pharmaceutical, food and oil industries (Luvielmo & Scamparini, 2009;Palaniraj & Jayaraman, 2011). Brazil is a large importer of xanthan gum, spending a lot to acquire the product.…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Xanthan gum production by <i>Xanthomonas axonopodis pv. mangiferaeindicae</i> from glycerin of biodiesel in different media and addition of glucose

Gondim

Pereira

Fiaux

2019

Acta Sci. Biol. Sci.

View full text Add to dashboard Cite

Biodiesel production has been increasing yearly in Brazil. A large amount of glycerin is generated in this process and needs a correct destination. One possible use of this glycerin in crude form is in biotechnological processes. Xanthan gum is a commercial gum used primarily in the pharmaceutical and food industries as thickener, emulsifier and stabilizer. It is synthetized by species of the bacterium Xanthomonas generally from glucose. However, current research shows that species of this bacterium have the capacity to grow and synthesize the gum using glycerin from biodiesel. The aim of this study was to produce xanthan gum using glycerin from biodiesel production in medium with different nitrogen content, named complex and simple media. The kinetics of fermentation in simple medium showed a two-fold increase in gum production (3.16 kg.m-3) compared to the one in complex medium (1.46 kg.m-3) after 120 hours. The gum generated in this study showed chemical and rheological characteristics of xanthan gum. Glucose supplementation did not show an increase in xanthan production but did increase the consistency index and the behavioral index of solutions of this gum.

show abstract

“…The flasks were incubated at 180 rpm and 26ºC± 0.1ºC (Luvielmo & Scamparini, 2009). All replicates of each experiment were made at the same time.…”

Section: Production Of Xanthan Gummentioning

confidence: 99%

Section: Characterization Of Xanthan Gummentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Xanthan gum production by <i>Xanthomonas axonopodis pv. mangiferaeindicae</i> from glycerin of biodiesel in different media and addition of glucose

Gondim

Pereira

Fiaux

2019

Acta Sci. Biol. Sci.

View full text Add to dashboard Cite

show abstract

“…As soluções poliméricas colocam-se como alternativa para contornar alguns desafios impostos pelo processo de explotação http://dx.doi.org/10.4322/tmm.2014.010 xantana é também estável em ampla faixa de temperatura (10°C a 90°C) [20][21][22].…”

Section: Introductionunclassified

Efeitos De Aditivos Poliméricos Nas Propriedades Reológicas E De Filtração De Fluidos De Perfuração

Lucena¹,

Lira²,

Amorim³

2014

TMM

View full text Add to dashboard Cite

ResumoA influência da carboximetilcelulose, CMC, (redutor de filtrado) e da goma xantana (viscosificante), nas viscosidades aparente e plástica, no limite de escoamento e no volume de filtrado na composição de fluidos de perfuração à base de água foi investigada com base no delineamento estatístico. Cinco formulações compostas por uma faixa de concentração utilizada comercialmente foram utilizadas na concepção da experiência. As formulações foram preparadas de acordo com os padrões da empresa Petrobras. Foram calculados modelos de regressão, correlacionando as propriedades com as composições. A importância e a validação dos modelos foram confirmadas pela análise estatística. O desenho estatístico pode ser aplicado para otimizar as propriedades da lama considerando adição de CMC e da goma xantana, e para obter um melhor entendimento sobre a influência de aditivos sobre as propriedades de polímeros de sistemas de fluidos de base água. A partir do estudo observou-se que os valores das propriedades reológicas variaram com a concentração dos aditivos, aumentando com o aumento da concentração dos mesmos, e que o aumento da concentração dos aditivos promoveu uma diminuição dos valores dos parâmetros de filtração. Palavras-chaves: Fluidos poliméricos; Viscosificante; Redutor de filtrado; Delineamento estatístico. EFFECTS OF PROPERTIES POLYMERIC ADDITIVES IN RHEOLOGIC AND DRILLING FLUIDS AbstractThe influence of carboxymethylcellulose, CMC (filtrate reducer) and xanthan gum (viscosifier) in plastic and apparent viscosity at yield strength and the volume of filtrate in the composition of drilling fluids based on water was investigated based on statistical design. Five formulations consist of a range of concentrations used commercially were utilized in the design of the experiment. The formulations were prepared in accordance with company standards Petrobras. Regression models were calculated and correlated with the properties of the compositions. The relevance and validation of the models were confirmed by statistical analysis. The design can be applied to statistically optimize the mud properties considering the addition of CMC and xanthan gum, and to provide a better understanding of the influence of additives on the properties of polymer-based fluid system water. From the study it was observed that the values of the rheological properties vary with the concentration of additives, increasing with increasing concentration of the same, and that the concentration of the additives caused a decline of parameter values filtration. Keywords: Polymeric fluids; Viscosifier; Filtrate reducer; Statistical design. INTRODUÇÃOA incorporação de polímeros como componentes de fluidos de perfuração figura atualmente como uma das principais alternativas para adequação das propriedades que o fluido deve apresentar na atividade de perfuração de poços de petróleo [1].Os fluidos de perfuração apresentam várias propriedades físico-químicas que devem ser levadas em consideração durante sua aplicação [2]. As soluções poliméricas colocam-se como ...

show abstract

“…In particular, maltodextrin DE-10 has been previously applied, to successfully encapsulate anthocyanins and phenolic compounds (Ahmed, Akter, Lee, & Eun, 2010;Tonon, Brabet, & Hubinger, 2008). Thus, in this study, maltodextrin DE-10 was used as the encapsulating agent, alone and in combination with a small concentration of xanthan gum, a polysaccharide that exhibits good stability over a wide range of pH and temperature (Luvielmo & Scamparini, 2009).…”

mentioning

confidence: 99%

Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

Rodrigues

Santos

Bergamasco

et al. 2017

J Food Process Engineering

View full text Add to dashboard Cite

The study aimed to microencapsulate jaboticaba byproduct extract by lyophilization, followed by the characterization, pH stability and food application of the prepared microcapsules. The products were visualized by scanning electron microscopy and the yield, encapsulation efficiency (EE%), and bioactive compounds (high‐performance liquid chromatography) were determined. The major compounds found (in all samples) were cyanidin‐3‐glucoside, acids ellagic and gallic, and quercetin. The EE% was 80.0% and yield 67.2%. The capsules presented smooth surfaces and varied morphologies, such as broken glass of irregular sizes. The extracts revealed brighter and lighter‐colored solutions in low pH buffers, while microencapsulation protected the monomeric anthocyanins and phenolic compounds, particularly at pH 6.5. At 4 °C, maria‐mole desserts produced with the extract, showed a higher color variation (ΔE) than the product prepared with the microcapsules. Thus, microencapsulation may be an alternative to maintain the stability of the jaboticaba extract, as a way to reuse the agroindustrial byproduct. Practical applications The nutritional and functional properties of a vast biodiversity of plants (and their byproducts) have not yet been fully studied. Jaboticaba byproduct has great potential for economic exploitation and could be a valuable source of natural antioxidants, however, more studies of this byproduct, are required. Moreover, protecting the antioxidants during the fruit extraction process and storage, can improve the utilization and application of bioactives in food products. In this study, the extraction and microencapsulation of jaboticaba byproduct were realized. The results showed microencapsulation may be a feasible alternative to maintain the stability of the jaboticaba extract and provide a way to reuse the agroindustrial byproduct, as an ingredient in the food and, potentially, cosmetics and pharmaceutical industries.

show abstract

Goma xantana: produção, recuperação, propriedades e aplicação

Cited by 26 publications

References 33 publications

Xanthan gum production by <i>Xanthomonas axonopodis pv. mangiferaeindicae</i> from glycerin of biodiesel in different media and addition of glucose

Xanthan gum production by <i>Xanthomonas axonopodis pv. mangiferaeindicae</i> from glycerin of biodiesel in different media and addition of glucose

Efeitos De Aditivos Poliméricos Nas Propriedades Reológicas E De Filtração De Fluidos De Perfuração

Jaboticaba byproduct encapsulation by lyophilization: pH and food application stability

Contact Info

Product

Resources

About