20 research outputs found
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Assessment of the performance of several novel approaches to improve physical properties of guar gum based biopolymer films
Biopolymer-based films are natural, renewable, nontoxic and biodegradable alternatives to plastic packaging. Despite years of ongoing research, biopolymer films still lag much behind plastic films in mechanical and barrier properties. In this study, guar gum (GG) based films were prepared to evaluate the potential of some novel applications in enhancing films physical properties. For this purpose, GG and glycerol based films were prepared with varying amounts of orange peel oil (1%, 2% v/v), and/or reinforced with halloysite nanotubes (HNT), and crosslinked with sodium trimetaphosphate (STMP). Oil incorporation, despite weakening filmsâ mechanical strength, increased film hydrophobicity and enhanced its water barrier properties. Crosslinking, decreased filmsâ relatively high solubility while also improving other film properties. Orange peel oil preserved its antimicrobial activity and HNT stabilized GG films provided controlled release of volatile essential oil. Findings indicated the possibility of improving physical properties of GG films with the methods employed
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Examination of interfacial properties of quince seed extract on a sunflower oil-water interface
Seeds of the plant quince are a natural hydrocolloid source whose extract has shown promising results in stabilizing emulsions. The study aims to discover how quince seed extract's interfacial properties (dynamic surface tension and dilatational surface rheology) on an oilâwater interface change with varying concentrations (between 0.01% and 1%), pH's (3, 7, and 11), and ionic strengths (0.1, 0.3, 0.5 M NaCl). The lowest concentration that yielded a statistically significant drop in interfacial was found as 0.02 % w/v. QSE dropped interfacial tension down to 16 mN/m at the highest concentration examined (1% w/v). Critical aggregation concentration (CAC) was identified as 0.23 % w/v, which is relatively low compared to hydrocolloids of similar nature. In the end, QSE was demonstrated to be an effective emulsion stabilizer and possesses some unique properties that help it distinguish itself from other macromolecular emulsifiers commonly employed in the food, chemical, and pharmaceutical industries
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Investigation of surface properties of quince seed extract as a novel polymeric surfactant
In recent years, there is a growing trend from both academia and the industry towards the use of âclean-labeledâ ingredients obtained from renewable resources. Proteins and polysaccharides, in particular, are becoming increasingly popular as alternatives to already well-established synthetic surfactants. Quince seeds are a relatively novel hydrocolloid source that has recently raised interest among researchers due to their strong surface activity and viscosity-enhancing properties. This study investigates quince seed extract's surface properties (dynamic surface tension and dilatational surface rheology) and how they differ with varying concentrations (between 0.01% and 1%), pH's (3, 7, 9, and 11), and ionic strengths (0.1, 0.3, 0.5 M NaCl). By QSE addition alone, equilibrium surface tension could be lowered to âŒ36 mN/m, which is lower than the lowest ST that can be achieved with many other surface active biopolymers. Critical aggregation concentration (CAC) was identified as 0.165% w/v, meaning a relatively low extract concentration was sufficient to provide complete surface coverage. Dynamic surface tension curves revealed almost instantaneous polymer adsorption for concentrations over 0.01% w/v, which demonstrates the strong potential of the gum as a foaming agent. As solution pHs get further from the isoelectric point of QSE proteins, the rate of adsorption of QSE molecules onto the interface and the equilibrium surface pressures increased. Surface properties were also significantly affected by the ionic strength of the medium, with eq. STs decreasing with increasing QSE concentration. pH and ionic strength induced conformational changes in the interfacial layer and also led to local minima and maxima in dilatational elastic and loss modulus within ranges studied. Considering these findings, QSE is a very promising natural alternative to other polymeric surfactants and stabilizers currently used in the food, cosmetic and pharmaceutical industries