Thermal and spectroscopic analyses of guar gum degradation submitted to turbulent flow

Motta, Marcus Vinícius Lisboa; Castro, Eustáquio Vinícius Ribeiro de; Muri, Emanuel José Bassani; Loureiro, Bruno Venturini; Costalonga, Michell Luiz; Filgueiras, Paulo R.

doi:10.1016/j.ijbiomac.2019.03.037

Cited by 20 publications

(9 citation statements)

References 26 publications

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“…In good agreement with this, the endothermic peak at lower temperatures has been previously assigned to the breakage of the β-1,4-glycosidic bonds between 1,3-linked β-d-galactosyl units and α-l-galactosyl 6-sulfate units of porphyran main chains [35]. The second corresponds to the activation energy for the onset of oxidative decomposition [34].In the produced materials, glycosidic breakage onset was detected between 167 and 185 • C, depending on composition. In PorphSR-, PorphSR_PcT-, and PorphSR_AL-based materials, the onset temperature was similar without and with glycerol (decreasing below 2.5%) (Figure 7i).…”

Section: Thermal Propertiessupporting

confidence: 73%

“…The first corresponds to glass transition, indicating that cooperative movement of polymer chains was still possible and underlining that the produced films were not fully cross-linked [33]. Glass transition onset (Figure 7i) ranged from approximately 45 The endothermal peaks are expected to correspond to the decomposition of the porphyran polysaccharide [34]. Polysaccharide pyrolysis begins by the random breaking of glycosidic bonds, followed by further decomposition.…”

Section: Thermal Propertiesmentioning

confidence: 99%

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Morphological and Mechanical Characterization of Films Incorporating Porphyran Extracted from Porphyra Dioica

et al. 2022

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This paper studies the effects of glycerol plasticizers and/or alginate, pectin, and carboxymethylcellulose polysaccharides on the mechanical and physical properties of porphyran-based films to evaluate the films’ ability to be used as food packaging. Films were characterized in terms of their composition, microstructural and morphological features, thermal properties, water interaction, and mechanical performance. All films are homogeneous, transparent, and slightly brownish in color. The structures are amorphous and crosslinked, showing the films’ thermoset nature. Moisture content and water solubility depend on the second polysaccharide added to the porphyran, but they both increase with the addition of glycerol to the formulations; water vapor permeability is strongly affected by the second polysaccharide in the formulation. The films display stiff and brittle mechanical behavior, but ductility increases significantly in formulations containing glycerol plasticizers. The barrier and mechanical performance values of the materials produced were found to be lower than those reported for commercial food packaging. The formulations containing glycerol displayed lower water vapor permeability values, ranging from 2.98 for porphyran/carboxymethylcellulose/glycerol to 6.65 mm·g·d−1·m−2·kPa−1 for porphyran/alginate/glycerol films. All films, except porphyran/glycerol and porphyran/alginate/glycerol, had ultimate tensile strengths above 10 MPa—the threshold value that ensures that a package is ductile enough to withstand handling and forming operations. Furthermore, the porphyran/pectin/glycerol and porphyran/carboxymethylcellulose/glycerol films displayed sufficiently high ductility values of 2.94 and 3.10%, respectively. These results indicate that the studied porphyran/pectin/glycerol and porphyran/carboxymethylcellulose/glycerol formulations have a combination of physical and mechanical properties that ensure adequate film integrity and function through the complete food packaging supply chain. The results here reported represent an opportunity to extend the scope of porphyran films to applications in the dry food packaging industry.

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Section: Thermal Propertiessupporting

confidence: 73%

Section: Thermal Propertiesmentioning

confidence: 99%

Morphological and Mechanical Characterization of Films Incorporating Porphyran Extracted from Porphyra Dioica

et al. 2022

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“…The peel extracts exhibited different peak splitting, suggesting the presence of compounds with different thermal sensitivity. Polysaccharide pyrolysis begins with the random break of glycosidic bonds, followed by further decomposition at 200 to 300 °C [ 77 ]. The main broad peak decomposition of the powder extract occurred between 300 and 367 °C, with an approximate mass loss of 62 to 74%.…”

Section: Resultsmentioning

confidence: 99%

Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product

Marsiglia-Fuentes,

Chiralt,

García-Zapateiro

2023

Foods

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This study investigated the potential uses of discarded mango peel and seed parts by analyzing their water sorption behavior, hydration kinetics, and stability when converted into extract powders at pH 3 and 10. The results revealed that peel extracts had a higher water adsorption capacity compared with seed extracts due to differences in their composition. Peel extracts were primarily composed of carbohydrates (approximately 75%) with a low protein content, while seed extracts contained fewer carbohydrates (less than 30%) but higher levels of proteins (more than 30%) and lipids. The critical water content for maintaining the glassy state of peel extract powders during storage was found to be 0.025 and 0.032 g of water/g for extracts obtained at pH 3 and 10, respectively. In contrast, the Tg values of seed extracts remained relatively unchanged across different water content levels, suggesting that proteins and lipids inhibited the water’s plasticizing effect in the solid matrix. These findings indicate that both mango waste fractions exhibit distinct hygroscopic behaviors, necessitating different approaches to processing and utilization. These extracts hold potential applications for various food products such as beverages, gels, sauces, or emulsions, contributing to the reduction in waste and the creation of value-added products from mango residues.

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“…Figure 5 a depicts the DSC curve of natural GG and generated nanoemulsion ( Figure 5 b,c), revealing that both materials exhibited an endothermic peak below 100 °C due to moisture loss [ 30 ]. In the case of GG, an exothermic peak at around 275 °C was seen, indicating that the polysaccharide structure was being degraded, and the succeeding products, such as CO, CO 2 and CH 4 , were more stable as compared to polysaccharides.…”

Section: Resultsmentioning

confidence: 99%

Evaluation of Cytotoxicity, Release Behavior and Phytopathogens Control by Mancozeb-Loaded Guar Gum Nanoemulsions for Sustainable Agriculture

Kumar

Nehra

Kumar

et al. 2023

JoX

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Chemical fungicides are the backbone of modern agriculture, but an alternative formulation is necessary for sustainable crop production to address human health issues and soil/water environmental pollution. So, a green chemistry approach was used to form guar gum nanoemulsions (NEs) of 186.5–394.1 nm containing the chemical fungicide mancozeb and was characterized using various physio-chemical techniques. An 84.5% inhibition was shown by 1.5 mg/mL mancozeb-loaded NEs (GG-1.5) against A. alternata, comparable to commercial mancozeb (86.5 ± 0.7%). The highest mycelial inhibition was exhibited against S. lycopersici and S. sclerotiorum. In tomatoes and potatoes, NEs showed superior antifungal efficacy in pot conditions besides plant growth parameters (germination percentage, root/shoot ratio and dry biomass). About 98% of the commercial mancozeb was released in just two h, while only about 43% of mancozeb was released from nanoemulsions (0.5, 1.0 and 1.5) for the same time. The most significant results for cell viability were seen at 1.0 mg/mL concentration of treatment, where wide gaps in cell viability were observed for commercial mancozeb (21.67%) and NEs treatments (63.83–71.88%). Thus, this study may help to combat the soil and water pollution menace of harmful chemical pesticides besides protecting vegetable crops.

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Thermal and spectroscopic analyses of guar gum degradation submitted to turbulent flow

Cited by 20 publications

References 26 publications

Morphological and Mechanical Characterization of Films Incorporating Porphyran Extracted from Porphyra Dioica

Morphological and Mechanical Characterization of Films Incorporating Porphyran Extracted from Porphyra Dioica

Investigating the Water Relations in Aqueous Extract Powders of Mango (Mangifera indica) Peel and Seed Waste for Their Use in Food Matrices as a Value-Added By-Product

Evaluation of Cytotoxicity, Release Behavior and Phytopathogens Control by Mancozeb-Loaded Guar Gum Nanoemulsions for Sustainable Agriculture

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