Rheological behavior and physical properties of aqueous solutions of carrageenan and acacia gum

Bárbara Louise Lemos Drumond Silva,Angélica Ribeiro Da Costa,José Adilson De Castro,Bernardo De Sá Costa,Edwin Elard Garcia-Rojas

doi:10.3895/rebrapa.v9n3.8999

Bárbara Louise Lemos Drumond Silva, Angélica Ribeiro Da Costa + Show 3 more

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https://doi.org/10.3895/rebrapa.v9n3.8999

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Abstract

Polysaccharides are widely used as thickening, stabilizing, and gelling agents for the control of the texture, flavor, microstructure, and shelf-life of foods. This work contributes to the study of the physical properties and rheological behavior of binary and ternary solutions of carrageenan and acacia gum. Experiments were performed to determine properties such as density, refractive index, and viscosity. The results showed that those properties studied increased with increasing biopolymer concentration and decreased with increasing temperature. Experimental data were modeled to describe the combined effects of temperature and biopolymer concentration on the density, refractive index, and dynamic viscosity of these solutions. The properties were measured in the temperature range from 298.15 to 308.15 K. Suitable polynomial functions were successfully fitted to the experimental data. Classical rheological models (Bingham, power law, Casson, and Herschel-Bulkley) were tested for binary and ternary aqueous solutions containing carrageenan. Pseudoplastic behavior was observed, and the solutions were accurately modeled through a power-law model.

Highlights

Physical properties have been reported for polysaccharide-containing solutions (GUIMARÃES; JÚNIOR; ROJAS, 2005, ASSIS et al, 2010, RAMOS; GARCIAROJAS; GIRALDO-ZUNIGA, 2013, COSTA et al, 2014)
Acacia gum is mainly applied in the confectionery industry, where it is used in a wide variety of products including gums, tablets, candies, and marshmallows (GLICKSMAN, 1987, VERBEKEN; DIERCKX; DEWETTINCK, 2003, PHILLIPS; WILLIANS, 2009, LOPEZTORREZ et al, 2015)
Carrageenan and acacia gum are currently used in the food industry and the knowledge of their physical properties is very important for the study and design of industrial processes

Summary

Introduction

Physical properties have been reported for polysaccharide-containing solutions (GUIMARÃES; JÚNIOR; ROJAS, 2005, ASSIS et al, 2010, RAMOS; GARCIAROJAS; GIRALDO-ZUNIGA, 2013, COSTA et al, 2014). The highly branched structure, arabinogalactan-proteins (AGP), of gum from A. senegal gives rise to compact molecules with relatively small hydrodynamic volumes (GLICKSMAN, 1987, PHILLIPS; WILLIANS, 2009, LOPEZ-TORREZ et al, 2015). These gum solutions become viscous only at high concentrations. In non-food applications, it is used as a suspending agent, emulsifier, adhesive, and binder in tabletting and in demulcent syrup in the pharmaceutical industry In cosmetics, it functions as a stabilizer in lotions and protective creams. It is still used as a dispersant in paints and insecticidal emulsions (VERBEKEN; DIERCKX; DEWETTINCK, 2003)

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