Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses

Lupi, Francesca R.; Gabriele, Domenico; Seta, Lucia; Baldino, Noemi; Cindio, Bruno de; Marino, Rosanna

doi:10.1007/s00397-014-0809-8

Cited by 56 publications

(35 citation statements)

References 53 publications

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“…Pectin has been widely used as thickening, gelling, and stabilizing agents. [2] Numerous studies have discovered pectin and nutritional values of agricultural wastes such as reported by Ghafar et al [3] in Moringa oleifera seed, Vriesmann et al [4] in cacao pod husk, Morales-Contreras et al [5] in tomato husks, and Serna-Cock et al [6] derived pectin oligosaccharides from mango peels. Similarly, pectin is also rich in banana peels which contain approximately 9-22% and has possibilities for jelly making.…”

Section: Introductionmentioning

confidence: 99%

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rasidek

Nordin

Rahman

et al. 2018

International Journal of Food Properties

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In the present study, peel pectin jellies (PPJ) were isolated from banana peel Musa acuminata Colla (AAA, cv 'Berangan') varieties using water bath extraction; five jellies were produced, namely, PPJ_68%, PPJ_70%, PPJ_71%, PPJ_72%, and PPJ_76%. The effect of sugar content on the rheology of the PPJ and commercial fruit jelly was conducted at 25°C within 0.05-100 s −1 shear rate. Flow behaviour was evaluated on the test dispersions while frequency sweeps (E a) to obtain the viscoelastic (G' and G") were performed on the jellies. PPJ dispersion showed shear thinning flow behaviour, a good fit to the Casson model. Sugar concentration does not affect Casson parameters (K c , K oc , ɳ ca, and σ oc). Frequency sweep decreased as viscosity increased which revealed high dependence for both G' and G". Tan δ for PPJ was more than unity which showed that jelly has less elastic properties. PPJ with the lowest sugar concentration, PPJ_68%, conducted at a high shear rate showed it was compatible with validation of the Cox-Merz rule.

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Section: Introductionmentioning

confidence: 99%

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rasidek

Nordin

Rahman

et al. 2018

International Journal of Food Properties

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“…Rheology was also used to investigate the bigel stability with dynamic temperature ramp tests [2] evidencing for all samples satisfying results probably because of the starch hydrogel characteristics.…”

Section: Discussionmentioning

confidence: 99%

“…This rheological behaviour can be attributed to the presence of the starch gel that is not thermoreversible [47] and on heating becomes only softer without melting. As a consequence, it can be speculated that the increase in temperature is not causing the rupture of the two-phase system (that is observed when the structured dispersing phase melts [2,48]) or other macroscopic instabilities.…”

Section: Rheological Characterisationmentioning

confidence: 97%

“…Recently, temperature ramp tests were proposed as a valid method to simulate the forced accelerated destabilisation of cosmetic emulsions, if compared with the common accelerated aging tests [2], and a constant trend of both moduli with temperature can be attributed to a more stable system. Fig.…”

Section: Rheological Characterisationmentioning

confidence: 99%

“…Different systems can be obtained, according to the structure level of the single phases. When only the continuous phase is structured these systems are, usually, named ''emulgels" or ''filled gels" to take into account both the emulsion-like behaviour of these materials and the relevant role played by the solid-like dispersing phase [1][2][3][4][5]. When only the internal phase is gelled they behave mainly like suspensions made of soft (and deformable) particles with a maximum packing fraction according to the particle rheological properties [6].…”

Section: Introductionmentioning

confidence: 99%

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Polycyclic Aromatic Hydrocarbon‐based Soft Materials: Applications in Fluorescent Detection, Gelation, AIEE and Mechanochromism

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The present review discusses selected compounds based on polycyclic aromatic hydrocarbons (PAHs); mainly those containing naphthalene, anthracene, fluorene, pyrene, triphenylene and perylene rings. The focus has been placed to highlight both properties and applications of such PAHcontaining compounds in gelation, aggregation-induced enhanced emission (AIEE) and mechanochromism as well as in fluorescence sensing of assorted analytes.

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Rheological investigation of pectin-based emulsion gels for pharmaceutical and cosmetic uses

Cited by 56 publications

References 53 publications

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Rheological flow models of banana peel pectin jellies as affected by sugar concentration

Olive oil and hyperthermal water bigels for cosmetic uses

Polycyclic Aromatic Hydrocarbon‐based Soft Materials: Applications in Fluorescent Detection, Gelation, AIEE and Mechanochromism

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