The effect of hydrocolloids on the stability and viscosity of cloudy apple juices

Genovese, Diego Bautista; Lozano, Jorge

doi:10.1016/s0268-005x(00)00053-9

Cited by 92 publications

(74 citation statements)

References 15 publications

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“…The shear thinning behavior of the guar and xanthan dispersions was greater than for the pulp with sucrose and for the raw pulp. The pseudoplasticity increased, i.e, the flow behavior index (n) decreased, with an increase in the concentration of the biopolymers, as reported by other authors (Genoveze and Lozano;Tiban et al, 2003;Sopade et al, 2008). The fitting of the Cross model corroborated these findings, since the parameter 'm' was related to the flow index (n), and m values tending to zero are associated with Newtonian behavior.…”

Section: Steady Shear Rheologysupporting

confidence: 83%

Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa)

Moraes

Fasolin

Cunha

et al. 2011

Braz. J. Chem. Eng.

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-Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the addition of hydrocolloids. For this purpose, xanthan and guar gum [0.3, 0.7 and 1.0% (w/w)] were added to yellow passion fruit pulp and the changes in the dynamic and steady-shear rheological behavior evaluated. Xanthan dispersions showed a more pronounced pseudoplasticity and the presence of yield stress, which was not observed in the guar gum dispersions. Cross model fitting to flow curves showed that the xanthan suspensions also had higher zero shear viscosity than the guar suspensions, and, for both gums, an increase in temperature led to lower values for this parameter. The gums showed different behavior as a function of temperature in the range of 5-35 o C. The activation energy of the apparent viscosity was dependent on the shear rate and gum concentration for guar, whereas for xanthan these values only varied with the concentration. The mechanical spectra were well described by the generalized Maxwell model and the xanthan dispersions showed a more elastic character than the guar dispersions, with higher values for the relaxation time. Xanthan was characterized as a weak gel, while guar presented a concentrated solution behavior. The simultaneous evaluation of temperature and concentration showed a stronger influence of the polysaccharide concentration on the apparent viscosity and the G' and G" moduli than the variation in temperature.

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Section: Steady Shear Rheologysupporting

confidence: 83%

Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa)

Moraes

Fasolin

Cunha

et al. 2011

Braz. J. Chem. Eng.

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“…In contrast, beverages formulated with CMC, XG and AV showed values of flow index (n) varying from 0.5-0.9, indicating shear-thinning behavior. This shows that the addition of hydrocolloids significantly affects the rheological behavior of beverages, as demonstrated in previous studies [4,7,[26][27][28]. Additionally, it has been found that the XG, CMC, and AV confer shear-thinning flow, and XG confers high viscosities at low rates of deformation, features that contribute to the stability of suspended particles [3,[29][30][31][32].…”

Section: Rotational Testsupporting

confidence: 73%

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

Contreras-Lozano¹,

Velásquez²,

Márquez-Cardozo³

2018

DYNA

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Las propiedades reológicas de las suspensiones alimenticias pueden modificarse añadiendo hidrocoloides para mejorar la estabilidad. En este trabajo se evaluó el efecto de la goma xantana (XG) (0,025-0,075% p/p), carboximetilcelulosa sódica (CMC) (0,025-0,075% p/p) y gel de aloe vera (AV) (0,5-1,5% p/p) sobre las propiedades reológicas de una bebida formulada con maíz dulce. Se realizaron ensayos rotacionales y oscilatorios a temperaturas entre 10 y 50 °C. Los productos formulados con hidrocoloides y AV mostraron un flujo seudoplástico con un coeficiente de consistencia de 0,0036 a 0,2070 Pa.sn y un índice de comportamiento de flujo de 0,5 a 0,9, donde la viscosidad aparente disminuyó con la temperatura. El comportamiento viscoelástico de la bebida fue característico de un gel débil en un amplio rango de frecuencias, en el que el módulo de almacenamiento (G') predominaba sobre el módulo de pérdida (G''). La adición de altas concentraciones de goma (≥ 0,05% p/p) y bajas concentraciones de AV (≤1% p/p) fueron adecuadas para mantener la estabilidad a baja deformación.

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“…In the second step, the simultaneous influence of the concentrations of SPI, CaCl 2 , (GENOVESE; LOZANO, 2001). Pectin, or its combination with alginate or xanthan, is widely used as a protein stabilizer in soy beverages (EDGEBERT, 2004), but new sources of protein stabilizer have been studied; amongst these hydrocolloids, the polysaccharides obtained from soybeans could be an interesting alternative, especially for soy beverages.…”

Section: Beverages Preparationmentioning

confidence: 99%

Soursop juice stabilized with soy fractions: a rheologial approach

Fasolin

Cunha

2012

Food Sci. Technol

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The potential use of soybean soluble polysaccharide (SSPS) as a stabilizer in acidic beverages was evaluated using rheological and stability studies. For this purpose, soy-based beverages were formulated with soy protein isolate (SPI) and soursop juice due to the low stability of this kind of dispersion. The influences of the concentrations of soybean soluble polysaccharide, calcium chloride, and soy protein isolate on the stability and rheology of soursop juice were evaluated using a factorial experimental design. Interactions between the concentrations of soybean soluble polysaccharide and soy protein isolate exerted a positive effect on the maximum Newtonian viscosity. The stability was positively influenced by the soybean soluble polysaccharide and soy protein isolate concentrations, but the interactions between soy protein isolate and CaCl2 also affected the sedimentation index. These results suggest that soybean soluble polysaccharide is effective in stabilizing fibers and proteins in acidic suspensions due to the increase in viscosity and steric effect caused by the formation of complexes between the soybean soluble polysaccharide and soy protein isolate.

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The effect of hydrocolloids on the stability and viscosity of cloudy apple juices

Cited by 92 publications

References 15 publications

Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa)

Dynamic and steady: shear rheological properties of xanthan and guar gums dispersed in yellow passion fruit pulp (Passiflora edulis f. flavicarpa)

Effect of the addition of hydrocolloids and aloe vera gel (Aloe barbadensis Miller) on the rheological properties of a beverage of sweet corn (Zea mays var. saccharata)

Soursop juice stabilized with soy fractions: a rheologial approach

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