Evaluating the 3D printability of pearl millet flour with banana pulp blends.

BACKGROUND: Three-dimensional (3D) food printing is a promising method for developing nutritious snack foods with complex and customized structures. In this study, to develop a pearl millet-based snack formulation, the printability of pearl millet flour (PMF) was assessed, without and with the addition of banana pulp (BP), a natural taste and flavor enhancer, at five different levels (PMF:BP of 100:0, 80:20, 60:40, 40:60, 20:80 and 0:100). RESULTS: The water activity significantly decreased with increases in the proportion of BP; higher water activity was exhibited at 100:0 (0.99). The BP proportion influences all the color values (redness: 2-11; yellowness: 17-31.87; total color difference: 2-17). All formulations exhibited shear-thinning behavior (n = 0.02-0.49) and higher hardness (0.2-0.4 N), but not all were printable. A significant decrease in adhesiveness (-0.2 to -0.03 N s) and higher storage modulus (2000-6000 Pa) occurred with an increased proportion of BP. Findings from detailed rheological behavior assessment (static, dynamic and three-interval thixotropy tests) better correlated with trends observed during 3D extrusion printing. The highest yield stress was attained (80 Pa) in the 100:0 formulation. From the thixotropy test, more deformation (>80%) and recovery (>100%) were attained by three of the formulations (100:0, 80:20, 60:40). Overall, the best constructs were obtained (based on the visual sensory characteristics) for the 60:40 formulation printed at 600 mm min-1 printing speed and 240 rpm extrusion motor speed through a 1.22 mm nozzle. CONCLUSION: The findings of this work will provide valuable insights into the development of novel millet-based 3D printed foods. © 2024 Society of Chemical Industry.

Hydrogel Formulations of Antibacterial Pyrazoles Using a Synthesized Polystyrene-Based Cationic Resin as a Gelling Agent.

Here, to develop new topical antibacterial formulations to treat staphylococcal infections, two pyrazoles (3c and 4b) previously reported as antibacterial agents, especially against staphylococci, were formulated as hydrogels (R1-HG-3c and R1HG-4b) using a cationic polystyrene-based resin (R1) and here synthetized and characterized as gelling agents. Thanks to the high hydrophilicity, high-level porosity, and excellent swelling capabilities of R1, R1HG-3c and R1HG-4b were achieved with an equilibrium degree of swelling (EDS) of 765% (R1HG-3c) and 675% (R1HG-4b) and equilibrium water content (EWC) of 88% and 87%, respectively. The chemical structure of soaked and dried gels was investigated by PCA-assisted attenuated total reflectance (ATR) Fourier transform infrared (FTIR) spectroscopy, while their morphology was investigated by optical microscopy. Weight loss studies were carried out with R1HG-3c and R1HG-4b to investigate their water release profiles and the related kinetics, while their stability was evaluated over time both by monitoring their inversion properties to detect possible impairments of the 3D network and by PCA-assisted ATR-FTIR spectroscopy to detect possible structural changes. The flow and dynamic rheological characterization of the gels was assessed by determining their viscosity vs. shear rate, applying the Cross rheological equation to achieve the curves of shear stress vs. shear rate, and carrying out amplitude and frequency sweep experiments. Finally, their content in NH3+ groups was determined by potentiometric titrations. Due to their favorable physicochemical characteristic and the antibacterial effects of 3c and 4b possibly improved by the cationic R1, the pyrazole-enriched gels reported here could represent new weapons to treat severe skin and wound infections sustained by MDR bacteria of staphylococcal species.

Hydrophobically Associating Polyacrylamide "Water-in-Water" Emulsion Prepared by Aqueous Dispersion Polymerization: Synthesis, Characterization and Rheological Behavior.

The hydrophobically associating polyacrylamide (HAPAM) is an important kind of water-soluble polymer, which is widely used as a rheology modifier in many fields. However, HAPAM products prepared in a traditional method show disadvantages including poor water solubility and the need for hydrocarbon solvents and appropriate surfactants, which lead to environmental pollution and increased costs. To solve these problems, we reported a novel kind of HAPAM "water-in-water" (w/w) emulsion and its solution properties. In this work, a series of cationic hydrophobic monomers with different alkyl chain lengths were synthesized and characterized. Then, HAPAM w/w emulsions were prepared by the aqueous dispersion polymerization of acrylamide, 2-methylacryloylxyethyl trimethyl ammonium chloride and a hydrophobic monomer. All these emulsions can be stored more than 6 months, showing excellent stability. An optical microscopy observation showed that the particle morphology and the particle size of the HAPAM emulsion were more regular and bigger than the emulsion without the hydrophobic monomer. The solubility tests showed that such HAPAM w/w emulsions have excellent solubility, which took no more than 180 s to dilute and achieve a homogeneous and clear solution. The rheology measurements showed that the HAPAM association increases with a hydrophobe concentration or the length of hydrophobic alkyl chains, resulting in better shear and temperature resistances. The total reduced viscosity was 124.42 mPa·s for cw101, 69.81 mPa·s for cw6-1, 55.38 mPa·s for cw8-0.25, 48.95 mPa·s for cw12-0.25 and 28 mPa·s for cw16-0.25 when the temperature increased from 30 °C to 90 °C. The cw8-2.0 that contains a 2 mol% hydrophobe monomer has the lowest value at 19.12 mPa·s due to the best association. Based on the excellent stability, solubility and rheological properties, we believe that these HAPAM w/w emulsions could find widespread applications.

Crystallinity, Rheology, and Mechanical Properties of Low-/High-Molecular-Weight PLA Blended Systems.

As semi-crystalline polyester (lactic acid) (PLA) is combined with other reinforcing materials, challenges such as phase separation, environmental pollution, and manufacturing difficulties could hinder the benefits of PLA, including complete biodegradability and strong mechanical properties. In the present investigation, melt blending is utilized to establish a mixture of low- and high-molecular-weight polylactic acids (LPLA and HPLA). The crystallinity, rheology, and mechanical properties of the combination were analyzed using rotational rheometry, differential scanning calorimetry, X-ray diffraction, polarized optical microscopy, scanning electron microscopy, and universal testing equipment. The results demonstrate compatibility between LPLA and HPLA. Moreover, an increase in LPLA concentration leads to a decrease in the crystallization rate, spherulite size, fractional crystallinity, and XRD peak intensity during isothermal crystallization. LPLA acts as a diluent during isothermal crystallization, whereas HPLA functions as a nucleating agent in the non-isothermal crystallization process, promoting the growth of LPLA crystals and leading to co-crystallization. The blended system with a 5% LPLA mass fraction exhibits the highest tensile strength and enhances rheological characteristics. By effectively leveraging the relationship between various molecular weights of PLA's mechanical, rheological, and crystallization behavior, this scrutiny improves the physical and mechanical characteristics of the material, opening up new opportunities.

Storage impact on egg white powder's physical and functional properties.

BACKGROUND: Changes in storage temperature and time alter the functional properties of egg white powder (EWP) and determine its quality and shelf-life, finally affecting the consumer acceptance of the products made from EWP. In the present study, the EWP samples were stored at four different temperatures (-20, 4, 25 and 37 °C) for 60 days, and then the protein structural, physical and functional properties of EWP were measured and assessed further for correlation with storage conditions using heatmap. RESULTS: The viscosity of the EWP solution increased after 30 days. Foaming ability and rheological properties increased first and then decreased compared to untreated samples with the prolonged storage time. Correlation analysis results indicated that the gel hardness, water holding capacity, foaming ability, emulsifying ability, particle size, dispersibility and viscosity of EWP were significantly related to storage time (P < 0.05). Only the gelation properties of EWP stored at 37 °C for 60 days changed significantly and were negatively related to its moisture content (P < 0.05). Additionally, the random coil content of EWP was positively correlated with particle size, moisture content, solubility and gel properties, whereas ß-sheet was negatively correlated with them. CONCLUSION: Compared to other temperatures, the functional properties of EWP were relatively stable under 4 °C. Therefore, the low temperature (4 °C) was selected as the most suitable storage temperature for EWP. The results of the present study could provide a theoretical basis for the shelf-life extension of EWP. © 2022 Society of Chemical Industry.

Preparation and Performance of Thickened Liquids for Patients with Konjac Glucomannan-Mediated Dysphagia.

The present study sought to characterize the rheological and thickening properties of Konjac glucomannan (KGM) and prepare thickening components for special medical purposes using KGM and maltodextrin as the primary raw materials and guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and carrageenan (KC) as the supplemented materials. The formulation and preparation processes were optimized through single factor experiments taking sensory evaluation as an indicator. The results confirm that KGM had excellent thickening performance, reaching about 90 times its own mass. The optimal formulation process of the thickening components based on KGM was as follows: the mass concentration of the compound thickener (KGM/GG/XG/LBG/KC = 13:2:2:2:1) was 5.0-7.0 mg/mL; the maltodextrin concentration was 10.0 mg/mL; the brewing temperature of the thickening component was 60 °C with no restriction on consumption time. The rheology test results revealed that the thickening components had shear thinning characteristics, which could provide three different thickening effects of nectar-thick level (350 mPa·s), honey-thick level (1250 mPa·s), and pudding-thick level (1810 mPa·s) suitable for people with different degrees of chewing disorders. Overall, this study provides a theoretical basis and technical reference for KGM as a dietary nutrition support for patients with dysphagia.

Turbulent Drag Reduction with an Ultra-High-Molecular-Weight Water-Soluble Polymer in Slick-Water Hydrofracking.

Water-soluble polymers as drag reducers have been widely utilized in slick-water for fracturing shale oil and gas reservoirs. However, the low viscosity characteristics, high operating costs, and freshwater consumption of conventional friction reducers limit their practical use in deeper oil and gas reservoirs. Therefore, a high viscosity water-soluble friction reducer (HVFR), poly-(acrylamide-co-acrylic acid-co-2-acrylamido-2-methylpropanesulphonic acid), was synthesized via free radical polymerization in aqueous solution. The molecular weight, solubility, rheological behavior, and drag reduction performance of HVFR were thoroughly investigated. The results showed that the viscosity-average molecular weight of HVFR is 23.2 × 106 g⋅mol-1. The HVFR powder could be quickly dissolved in water within 240 s under 700 rpm. The storage modulus (G') and loss modulus (G″) as well as viscosity of the solutions increased with an increase in polymer concentration. At a concentration of 1700 mg⋅L-1, HVFR solution shows 67% viscosity retention rate after heating from 30 to 90 °C, and the viscosity retention rate of HVFR solution when increasing CNaCl to 21,000 mg⋅L-1 is 66%. HVFR exhibits significant drag reduction performance for both low viscosity and high viscosity. A maximum drag reduction of 80.2% is attained from HVFR at 400 mg⋅L-1 with 5.0 mPa⋅s, and drag reduction of HVFR is 75.1% at 1700 mg⋅L-1 with 30.2 mPa⋅s. These findings not only indicate the prospective use of HVFR in slick-water hydrofracking, but also shed light on the design of novel friction reducers utilized in the oil and gas industry.

Upcycling Rocha do Oeste Pear Pomace as a Sustainable Food Ingredient: Composition, Rheological Behavior and Microstructure Alone and Combined with Yeast Protein Extract.

This work explores the potential of Rocha do Oeste pear pomace to be used as a sustainable and healthy food ingredient. Moreover, the enrichment with yeast protein extract (YPE) may be useful to design innovative food products. The main goals of this study were to assess pear pomace concerning: (i) chemical composition and antioxidant capacity; (ii) rheology, texture, and microstructure characterization (alone or enriched with YPE), before and after heating. The results showed that pear pomace was a rich source of dietary fibers (74.5% DW), with phenolic compounds (3.9 mg chlorogenic acid equivalents/g dry weight), also presenting antiradical activity (3.90 µmol Trolox equivalents/g DW). Pear pomace showed a shear thinning behavior and a typical soft-gel behavior, which was not affected by YPE enrichment, thus suggesting that YPE did not affect pear pomace technological properties. Thermal treatment also did not alter pear pomace rheological properties. YPE addition induced a decrease in the apparent viscosity and a destabilizing effect, compared to the samples that were subjected to thermal processing. These results highlight the importance of pear pomace and the use of YPE for protein enrichment, opening new opportunities for their exploitation.

Structure-function relationship of licorice (Glycyrrhiza glabra) root extract-xanthan/guar gum mixture in a high sugar content system.

BACKGROUND: Foam-gels are one of the most important multicomponent-model systems in aerated confectionery, and an investigation of their microstructure is desirable. In this research, the structure-function relationship of xanthan gum/guar gum (XG/GG) and licorice (Glycyrrhiza glabra) root extract powder (LEP) was investigated in a high-sugar medium. Foam-gel systems were prepared at 4:10% to 8:20% ratios of LEP to biopolymer. RESULTS: The results show that increasing the LEP content reduced both the melting point and enthalpy, probably due to higher overrun and weaker junctions. Boosting the XG/GG ratio led the enhancement of mechanical properties, whereas increasing the LEP concentration weakened all textural parameters, which could be due to the poor structure of the network in the presence of the foaming agent, increased moisture content and overrun. In the whipped mixture samples containing 10 g kg-1 XG/GG, higher foaming capacity was observed. By increasing the level of biopolymers, smaller and more uniform air cells were formed according to a scanning electron microscopical study. At higher concentration of LEP, smaller bubbles and increased porosity were seen, which could be attributed to the availability of surfactant in the interfacial layer. CONCLUSION: Maximum structural strength was achieved at a 4:20 ratio of LEP to XG/GG. In rheological experiments, pseudoplastic behavior was seen in all samples. Generally, this model system can be simulated for other herbal extracts containing natural surfactants such as saponins. Achieving a more detailed understanding of these structures and their interactions could help in formulating novel food products. © 2021 Society of Chemical Industry.

Agarose Stearate-Carbomer940 as Stabilizer and Rheology Modifier for Surfactant-Free Cosmetic Formulations.

Some commonly used surfactants in cosmetic products raise concerns due to their skin-irritating effects and environmental contamination. Multifunctional, high-performance polymers are good alternatives to overcome these problems. In this study, agarose stearate (AS) with emulsifying, thickening, and gel properties was synthesized. Surfactant-free cosmetic formulations were successfully prepared from AS and carbomer940 (CBM940) mixed systems. The correlation of rheological parameter with skin feeling was determined to study the usability of the mixed systems in cosmetics. Based on rheological analysis, the surfactant-free cosmetic cream (SFC) stabilized by AS-carbomer940 showed shear-thinning behavior and strongly synergistic action. The SFC exhibited a gel-like behavior and had rheological properties similar to commercial cosmetic creams. Scanning electron microscope images proved that the AS-CBM940 network played an important role in SFC's stability. Oil content could reinforce the elastic characteristics of the AS-CBM940 matrix. The SFCs showed a good appearance and sensation during and after rubbing into skin. The knowledge gained from this study may be useful for designing surfactant-free cosmetic cream with rheological properties that can be tailored for particular commercial cosmetic applications. They may also be useful for producing medicine products with highly viscous or gel-like textures, such as some ointments and wound dressings.

Hyaluronan Hydrogels for Injection in Superficial Dermal Layers: An In Vitro Characterization to Compare Performance and Unravel the Scientific Basis of Their Indication.

BACKGROUND: Skinboosters represent the latest category of hyaluronan (HA) hydrogels released for aesthetic purposes. Different from originally developed gels, they are intended for more superficial injections, claiming a skin rejuvenation effect through hydration and possibly prompting biochemical effects in place of the conventional volumetric action. Here, three commercial skinboosters were characterized to unravel the scientific basis for such indication and to compare their performances. METHODS: Gels were evaluated for water-soluble/insoluble-HA composition, rheology, hydration, cohesivity, stability and effect, in vitro, on human dermal fibroblasts towards the production of extracellular matrix components. RESULTS: Marked differences in the insoluble-hydrogel amount and in the hydrodynamic parameters for water-soluble-HA chains were evidenced among the gels. Hydration, rigidity and cohesivity also varied over a wide range. Sensitivity to hyaluronidases and Reactive Oxygen Species was demonstrated allowing a stability ranking. Slight differences were found in gels' ability to prompt elastin expression and in ColIV/ColI ratio. CONCLUSIONS: A wide panel of biophysical and biochemical parameters for skinboosters was provided, supporting clinicians in the conscious tuning of their use. Data revealed great variability in gels' behavior notwithstanding the same clinical indication and unexpected similarities to the volumetric formulations. Data may be useful to improve customization of gel design toward specific uses.

Viscoelasticity and Solution Stability of Cyanoethylcellulose with Different Molecular Weights in Aqueous Solution.

Water-soluble cellulose ethers are widely used as stabilizers, thickeners, and viscosity modifiers in many industries. Understanding rheological behavior of the polymers is of great significance to the effective control of their applications. In this work, a series of cyanoethylcellulose (CEC) samples with different molecular weights were prepared with cellulose and acrylonitrile in NaOH/urea aqueous solution under the homogeneous reaction. The rheological properties of water-soluble CECs as a function of concentration and molecular weight were investigated using shear viscosity and dynamic rheological measurements. Viscoelastic behaviors have been successfully described by the Carreau model, the Ostwald-de-Waele equation, and the Cox-Merz rule. The entanglement concentrations were determined to be 0.6, 0.85, and 1.5 wt% for CEC-11, CEC-7, and CEC-3, respectively. All of the solutions exhibited viscous behavior rather than a clear sol-gel transition in all tested concentrations. The heterogeneous nature of CEC in an aqueous solution was determined from the Cox-Merz rule due to the coexistence of single chain complexes and aggregates. In addition, the CEC aqueous solutions showed good thermal and time stability, and the transition with temperature was reversible.

Viscosity and Rheological Properties of Graphene Nanopowders Nanofluids.

The dynamic viscosity and rheological properties of two different non-aqueous graphene nano-plates-based nanofluids are experimentally investigated in this paper, focusing on the effects of solid volume fraction and shear rate. For each nanofluid, four solid volume fractions have been considered ranging from 0.1% to 1%. The rheological characterization of the suspensions was performed at 20 ∘C, with shear rates ranging from 10-1s-1 to 103s-1, using a cone-plate rheometer. The Carreau-Yasuda model has been successfully applied to fit most of the rheological measurements. Although it is very common to observe an increase of the viscosity with the solid volume fraction, we still found here that the addition of nanoparticles produces lubrication effects in some cases. Such a result could be very helpful in the domain of heat extraction applications. The dependence of dynamic viscosity with graphene volume fraction was analyzed using the model of Vallejo et al.

Interpenetrating Hydrogel Networks Enhance Mechanical Stability, Rheological Properties, Release Behavior and Adhesiveness of Platelet-Rich Plasma.

Platelet-rich plasma (PRP) has attracted much attention for the treatment of articular cartilage defects or wounds due to its intrinsic content of growth factors relevant for tissue repair. However, the short residence time of PRP in vivo, due to the action of lytic enzymes, its weak mechanical properties and the consequent short-term release of bioactive factors has restricted its application and efficacy. The present work aimed at designing new formulation strategies for PRP, based on the use of platelet concentrate (PC)-loaded hydrogels or interpenetrating polymer networks, directed at improving mechanical stability and sustaining the release of bioactive growth factors over a prolonged time-span. The interpenetrating hydrogels comprised two polymer networks interlaced on a molecular scale: (a) a first covalent network of thermosensitive and biodegradable vinyl sulfone bearing p(hydroxypropyl methacrylamide-lacate)-polyethylene glycol triblock copolymers, tandem cross-linked by thermal gelation and Michael addition when combined with thiolated hyaluronic acid, and (b) a second network composed of cross-linked fibrin. The PC-loaded hydrogels, instead, was formed only by network (a). All the designed and successfully synthesized formulations greatly increased the stability of PRP in vitro, leading to significant increase in degradation time and storage modulus of PRP gel. The resulting viscoelastic networks showed the ability to controllably release platelet derived growth factor and transforming growth factr ß1, and to improve the tissue adhesiveness of PRP. The newly developed hydrogels show great potential for application in the field of wound healing, cartilage repair and beyond.

Development of Photoprotective Formulations Containing Nanostructured Lipid Carriers: Sun Protection Factor, Physical-Mechanical and Sensorial Properties.

The effects of ultraviolet (UV) radiation emitted by the sun are cumulative and can result in chemical changes such as the generation of reactive oxygen species (ROS), leading to the regular use of sunscreen. As an alternative, the use of antioxidants, such as quercetin, into sunscreen can control these effects and provide additional skin photoprotection. However, quercetin presents low stability and poor permeation, alternatively, the encapsulation in nanoparticles can improve the stability and skin permeation. Thus, this study aimed to develop photoprotective formulations containing nanoencapsulated quercetin, characterize the physical-mechanical and sensorial properties, and evaluate the influence of nanocarriers on sun protection factor (SPF) and the immediate clinical effects. Sunscreen formulations with or without antioxidants in a free form or loaded in nanostructured lipid carriers (NLCs) were developed. After the stability, rheological behavior, texture profile, and in vivo SPF (sun protector factor) evaluation, sixty female participants, aged between 20 and 35 years, were enclosed to evaluate the sensorial properties and immediate clinical effects of the formulation in the skin hydration using biophysical and skin imaging techniques. The correlation of rheological behavior, texture profile, and sensory properties enabled the correct choice of formulation ingredients. In addition, the use of NLCs with quercetin significantly improved the SPF in vivo of the developed photoprotective formulation, without increasing the amount of UV filters. Finally, the association of NLCs in the photoprotective formulation showed synergistic effects in the SPF and an improvement in the skin barrier function and hydration.

Rheological and physicochemical stability of hydrolyzed jackfruit juice (Artocarpus heterophyllus L.) processed by spray drying.

Spray drying represents a viable alternative for the stabilization of juice and extract of a great diversity of plant in tropical zones, such as jackfruit from Nayarit, Mexico. The jackfruit powder allows physicochemical and microbiological stability for storage, transportation, and marketing. In addition, this allows expansion of consumption and use of these exotic tropical fruits. The aim of this work was to find the best enzymatic hydrolysis and spray drying treatment for obtaining jackfruit pulp and juice in powder without affecting its rheological and physicochemical properties. Jackfruit pulp was treated with three commercial enzymes and their mixtures, and the best treatment was then optimized by Response Surface Methodology. The jackfruit pulp and the hydrolyzed juice were spray dried using maltodextrin as a carrier agent. The best hydrolysis was obtained with Celluzyme® and Pectinex Ultra Pulp® and the optimal conditions were 1% of enzyme concentration, during 3 h at 37 °C (p = 0.92), that leads reducing sugar of 78.50 ± 1.93 mg mL-1 and viscosity of 7.94 ± 0.82 cps (94.7% reduction). The enzyme concentration is a direct function of reducing sugars content, while incubation time is an inverse function of viscosity. The spray drying treatment with the highest yield (74%) without affecting rheological and physicochemical properties compared to the fresh hydrolyzed juice was the treatment with 50% (TSS/weight) maltodextrin.

Effects of Molecular Weight and Guluronic Acid/Mannuronic Acid Ratio on the Rheological Behavior and Stabilizing Property of Sodium Alginate.

The aim of this study was to prepare sodium alginates (SAs) with different molecular weight and G/M ratio, and characterize their rheological behaviors and emulsifying properties. The result of Fourier transform infrared (FTIR) showed that the chemical bonds among the ß-d-mannuronic acid- (M-), α-l-guluronic acid- (G-), and MG-sequential blocks in the SA chains were not changed significantly by acid treatment. Meanwhile, the molecular weight and G/M ratio of the SA exhibited drastic variation after acid modification. The result of rheological analysis suggesting that the apparent viscosity of SA reduced from 30 to 16.4 mPa.s with the increase of shear rate, reveals that SA solution belongs to pseudoplastic liquid. Also, the apparent viscosity of acid-modified SA solution dropped rapidly with the decrease of the molecular weight. The properties of emulsions stabilized by SA, SA-Ms, and commercial SAs were evaluated via the interface tensiometry and determination of the zeta potential, droplet size, creaming index (CI), and Turbiscan stability index (TSI). Compared with the SA-stabilized emulsion, the interfacial tension of the emulsion stabilized by SA-M increased with the decrease of the molecular weight reduced at the similar M/G ratio. The decrease in zeta potential and the increase in TSI of the emulsion were observed with the decrease of molecular weight, indicating that molecular weight plays an important role on the emulsifying ability of SA. In addition, the SA with low G/M ratio can form emulsions with stable and fine droplets.

Study on the Emulsifying Properties of Pomegranate Peel Pectin from Different Cultivation Areas.

Pomegranate peel pectin is an important acidic anionic plant polysaccharide which can be used as a natural emulsifier. In order to study its emulsifying properties, this paper systematically analyses pomegranate peel pectin samples from Chinese Xinjiang, Sichuan and Yunnan provinces, through rheometer, interfacial rheometer, Zetasizer Nano-ZS and mastersizer. It is shown that pomegranate peel pectin can effectively reduce the oil-water interfacial tension, reaching an emulsion droplet size of only 0.507 µm, 0.669 µm and 0.569 µm, respectively, while the pectin concentration is 1.5% and the oil phase (MCT) is 10%. It has also shown that the extreme conditions of pH and ion strength can not significantly change its emulsion stability. However, freeze-thaw cycles can cause the pomegranate peel pectin emulsion to become less stable. Furthermore, the effects of decolourization, protein removal and dialysis on the emulsifying properties of pomegranate peel pectin are investigated using mastersizer rheometer and interfacial rheometer. It is found that the protein and pigment in pomegranate peel pectin have little effect on its emulsifying properties, while the results from dialyzed pectin show that the small molecule substances can reduce the emulsion particle size and increase the emulsion stability. The research outcomes of this study provide technical support for the further application of pomegranate peel pectin in the food industry.

Eco-friendly extraction and physicochemical properties of pectin from jackfruit peel waste with subcritical water.

BACKGROUND: Water is generally considered to be a safe and green solvent suitable for use in natural product extraction. In this study, an eco-friendly subcritical water method was used to extract pectin from waste jackfruit peel (JFP-S), which was compared with pectin obtained by the traditional citric acid method (JFP-C). RESULTS: The extraction process was optimized using response surface methodology (RSM), and the optimum process parameters were as follows: extraction temperature 138 °C, extraction time 9.15 min, liquid / solid (L/S) ratio 17.03 mL g-1 . Under these conditions, the pectin yield was 149.6 g kg-1 (dry basis). Pectin obtained from the two extraction methods displayed a high degree of esterification and the monosaccharide composition was consistent. The galacturonic acid content of JFP-S and JFP-C was 52.27% and 56.99%, respectively. JFP-S had more hairy regions and side chains than JFP-C. The molecular weight of JFP-S was 113.3 kDa, which was significantly lower than that of JFP-C (174.3 kDa). Fourier-transform infrared spectroscopy (FTIR) indicated that two samples had similar pectin typical absorption peaks. According to differential scanning calorimetry (DSC), both JFP-S and JFP-C had relatively good thermal stability. JFP-S demonstrated lower apparent viscosity and elasticity than JFP-C. Meanwhile, the G' and G'' moduli of JFP-S were lower, which found expression in the gel textural characterization of the samples. CONCLUSION: This work showed that the subcritical water method is an efficient, time-saving, and eco-friendly technology for the extraction of pectin from jackfruit peel compared with the traditional citric acid method. The physicochemical properties of pectin could be changed during subcritical water extraction. © 2019 Society of Chemical Industry.

Characterizations and rheological study of the purified polysaccharide extracted from quince seeds.

BACKGROUND: The functional characteristics of hydrocolloids are mainly dependent on their physicochemical properties. Thus, it is essential to characterize the new sources of hydrocolloids. RESULTS: Quince seed gum (QSG) is a high-molecular-weight polysaccharide (9.61 × 106 g mol-1 ) composed of 85.04 ± 2.87% carbohydrate (6.39% l-arabinose, 40.43% d-xylose, 5.60% d-galactose, 5.75% d-glucose and 31.11% d-mannose), 13.16 ± 1.73% uronic acid, 5.77 ± 0.83% moisture, 2.78 ± 0.21% protein, 5.64 ± 0.21% ash, and 0.75 ± 0.09% fat. Our findings indicated that this gum could be introduced as a value-added by-product in the food and pharmaceutical industries. Carbon-13 nuclear magnetic resonance and Fourier transform infrared spectroscopy suggested a highly substituted xylan structure for QSG. In the dilute regime, an increase in the ion concentration was accompanied by a decrease in intrinsic viscosity of QSG. When the salt concentration increased from 0 to 50 mmol L-1 , the consistency coefficient (as a measure of apparent viscosity) declined. On the other hand, with further increasing of salt concentration, the consistency coefficient (as a measure of apparent viscosity) values increased. Similarly, the G' and G″ values for 10 and 50 mmol L-1 calcium chloride concentrations were less than in control samples. CONCLUSION: The rheological behavior of the QSG studied in this paper can provide insight into its potential application in food and pharmaceutical industries. © 2018 Society of Chemical Industry.