Influence Of Carboxymethylcellulose Research Articles

Influence of Carboxymethyl Cellulose as a Thickening Agent for Glauber's Salt-Based Low Temperature PCM.

This work is focused on a novel, promising low temperature phase change material (PCM), based on the eutectic Glauber's salt composition. To allow phase transition within the refrigeration range of temperatures of +5 °C to +12 °C, combined with a high repeatability of melting-freezing processes, and minimized subcooling, the application of three variants of sodium carboxymethyl cellulose (Na-CMC) with distinct molecular weights (700,000, 250,000, and 90,000) is considered. The primary objective is to optimize the stabilization of this eutectic PCM formulation, while maintaining the desired enthalpy level. Preparation methods are refined to ensure repeatability in mixing components, thereby optimizing performance and stability. Additionally, the influence of Na-CMC molecular weight on stabilization is examined through differential scanning calorimetry (DSC), T-history, and rheology tests. The PCM formulation of interest builds upon prior research in which borax, ammonium chloride, and potassium chloride were used as additives to sodium sulfate decahydrate (Glauber's salt), prioritizing environmentally responsible materials. The results reveal that CMC with molecular weights of 250 kg/mol and 90 kg/mol effectively stabilize the PCM without phase separation issues, slowing crystallization kinetics. Conversely, CMC of 700 kg/mol proved ineffective due to the disruption of gel formation at its low gel point, hindering higher concentrations. Calculations of ionic concentration indicate higher Na ion content in PCM stabilized with 90 kg/mol CMC, suggesting increased ionic interactions and gel strength. A tradeoff is discovered between the faster crystallization in lower molecular weight CMC and the higher concentration required, which increases the amount of inert material that does not participate in the phase transition. After thermal cycling, the best formulation had a latent heat of 130 J/g with no supercooling, demonstrating excellent performance. This work advances PCM's reliability as a thermal energy storage solution for diverse applications and highlights the complex relationship between Na-CMC molecular weight and PCM stabilization.

Influence of carboxymethyl cellulose on the stability, rheology, and curcumin bioaccessibility of high internal phase Pickering emulsions

Recently, there has been a focus on using biopolymer-based particles to stabilize high internal phase Pickering emulsions (HIPPEs) due to the notable advances in biocompatibility and biodegradability. In this work, the complex particles of peanut protein isolate and carboxymethyl cellulose (CMC) with various substitution degrees (DS; 0.7 and 0.9) and weight average molecular weights (Mw; 90, 250, and 700 kDa) were prepared and characterized as novel stabilizers. For the obtained four types of morphologically distinct particles, the complex particles formed by CMC (0.9 DS and 250 kDa) showed cluster structures with an average size of 1.271 μm, equally biphasic wettability with three-phase contact angles of 91.5°, and the highest diffusion rate at the oil-water interface. HIPPEs stabilized by these particles exhibited more elastic behavior due to the smaller tanδ and higher viscosity, as well as excellent thixotropic recovery properties and stability against heating, storage, and freeze-thawing. Furthermore, confocal laser scanning microscopy verified that these particles formed a dense interfacial layer around the oil droplets, which could resist flocculation and coalescence between oil droplets during in vitro digestion. The improved bioaccessibility of curcumin-loaded HIPPEs made these delivery systems potentially apply in functional foods.

Influence of Carboxymethyl Cellulose on the Green Synthesis of Gold Nanoparticles Using Gliricidia sepium and Petiveria alliacea Extracts: Surface-Enhanced Raman Scattering Effect Evaluation.

Gold nanoparticles (AuNPs) were synthesized and stabilized using ecological strategies: the extracts of the leaves of the plants Gliricidia sepium (GS) and Petiveria alliacea (PA) reduced the metallic Au ions to AuNPs. The AuNPs were analyzed as surface-enhanced Raman scattering (SERS) substrates for pyridoxine detection (vitamin B6). UV-vis spectroscopy was carried out to assess the stability of the AuNPs. As a result, absorption bands around 530 and 540 nm were obtained for AuNPs-PA and AuNPs-GS, respectively. Both cases associated it with localized surface plasmon resonance (LSPR). In the final stage of the synthesis, to stabilize the AuNPs, carboxymethyl cellulose (CMC) was added; however, LSPR bands do not exhibit bathochromic or hypsochromic shifts with the addition of CMC. Transmission electron microscopy (TEM) micrographs show relatively spherical morphologies; the particle diameters were detected around 7.7 and 12.7 nm for AuNPs-PA and AuNPs-GS, respectively. The nanomaterials were evaluated as SERS substrates on pyridoxine, revealing an intensification in the vibrational mode centered at 688 cm-1 associated with the pyridinic ring. Complementarily, different density functional theory functionals were included to obtain molecular descriptors on the Aun-cluster-pyridoxine interaction to study the SERS behavior.

The influence of carboxymethyl cellulose and hydroxypropyl methylcellulose on physicochemical, texture, and sensory characteristics of gluten-free pancake.

In this study, gluten-free pancakes were prepared using rice flour and potato starch at a ratio of 50:50. Due to a lack of gluten networks in these ingredients, the hydrocolloid gums including carboxymethyl cellulose (CMC) at 0.5%, 1%, and 1.5% and hydroxypropyl methylcellulose (HPMC) at 1%, 2%, and 3% were added to improve the quality of the final products. The effects of these hydrocolloid gums on the physicochemical, textural, and sensory properties of the gluten-free pancakes were evaluated. Pancakes prepared with wheat flour were used as a control sample. The results showed that the addition of both gums decreased the hardness and chewiness of the gluten-free pancakes while increasing the springiness and their moisture content. Increasing the concentration of the gums resulted in an L* value (lightness) reduction, which produced a darker crust on the pancakes. Moreover, the gluten-free pancakes containing CMC and HPMC had higher specific volumes than the gluten-free samples made without CMC and HPMC. From a sensory point of view, the samples containing 2%, 3% HPMC and 1% CMC received the highest overall acceptance score. Thus, CMC and HPMC can be used as improvers in gluten-free pancakes.

Effect of chitosan-based bio coating on mechanical, structural and physical characteristics of microfiber based paper packaging: An alternative to wood pulp/plastic packaging

Limnocharis flava is a noxious aquatic weed that poses a threat to paddy cultivation. The high cellulose and low lignin contents in this plant make it a potential raw material for papermaking. Against this backdrop, this study was taken up to develop Limnocharis flava (LF) based sheets containing natural fibres from Banana (B), Pineapple (P), and Rice Straw (RS) as reinforcing agents. The influence of carboxymethyl cellulose (CMC) as a binder on the LF-based sheets was also studied. To enhance the mechanical and moisture resistance properties, a chitosan coating was provided to the sheets. Analytical tests for mechanical properties, water barrier properties, functional groups, structure and microstructure, thermal properties and biodegradability were performed. Among the samples, LF + B showed the highest tensile strength (34.86 Mpa) and bursting strength (13.055 kg/cm2), while LF + R had higher puncture and tearing strengths. Chitosan coating was found to enhance the sheets and improve the water barrier properties mechanically. The contact angle of LF + B increased from 91.6° to 110.65°, while the water vapour transmission rate of LF reduced from 532.18 to 404.47 on providing chitosan coating. The significant interactions of reinforcing agents were confirmed by the results of FTIR and that of the coating by the SEM micrographs. The LF-based sheets were also found to have decent thermal stability. The high value of the crystallinity index in LF + R samples supported their remarkable mechanical properties. This study proclaims the notable suitability of Limnocharis flava in manufacturing paper for packaging applications.

Influence of carboxy methyl cellulose (CMC) colloid on irrigation frequency of planting material with a closed root system

This article discusses the impact of different amounts of carboxymethyl cellulose (CMC) colloid on the frequency of watering seedlings with a closed root system in containers. The study found that increasing the CMC dose from 0.05% to 2.0% of the dry soil mass resulted in a decrease in the number of irrigations per month during summer from 5-6 to 2-3, an increase in the frequency from 5-6 to 11-16 days, and a reduction in the volume of irrigation water per container from 3700 cm3 to 2250 cm3 during the growing season. However, it should be noted that doses higher than 0.4% resulted in the formation of a thick soil crust in the containers, which negatively affected seed germination and plant growth.

Influence of Carboxymethyl Cellulose on the Stability, Rheological Property, and in-vitro Digestion of Soy Protein Isolate (SPI)-Stabilized Rice Bran Oil Emulsion.

In this study, carboxymethyl cellulose (CMC) was added to soybean protein isolate (SPI)-stabilized rice bran oil (RBO) emulsion to improve its physicochemical stability and free fatty acid (FFA) release characteristics. RBO emulsions stabilized by SPI and various contents of CMC were prepared and assessed by measuring zeta potential, particle size, transmission, and microstructure, the rheological properties were analyzed by dynamic shear rheometer. In addition, its chemical stability was characterized by a storage experiment, and the FFA release was explored by a simulated gastrointestinal tract (GIT) model. It showed that the negative charge of the droplets of RBO emulsion was increased with increasing CMC content. The decrease in transmission of SPI-stabilized RBO emulsion with increasing CMC content was due to the droplets not being free to move by the special network interaction and an increase in the viscosity. According to the determination of the reactive substances of lipid hydroperoxide and thiobarbituric acid during 30 days storage at 37°C, the chemical stability of the emulsion added with CMC was enhanced compared with the SPI-stabilized RBO emulsion. In-vitro digestion studies not only evaluated the structural changes of RBO emulsions at different stages, but also found that RBO emulsion with CMC showed a higher level of free fatty acids release in comparison with that without CMC. It indicated that the utilization of CMC can improve the bioavailability of RBO emulsions.

Influence of CMC on the electrical and heating performance of carbon papers planar heating elements under low power

Carbon-based planar heating elements, such as carbon papers (CP), are advantageous over conventional metal-based heating systems because of their performance in terms of conductivity, thermal and mechanical properties, and cost. In this study, we optimized manufacturing of CP, to ensure uniform dispersion, according to the carboxymethylcellulose (CMC) concentration using a wet-laid process for an electric heating system with 6 mm length chopped polyacrylonitrile (PAN)-based carbon fibers (CF), polyvinyl alcohol (PVA) fibers, and CMC, and examined the electrical, thermal, and mechanical properties of the CP.

Effect of Hydrocolloid Carboxymethyl Cellulose (CMC) on Clarification of Bottle Gourd Juice and Its Physicochemical Properties

Effectiveness of the Hydrocolloid Carboxymethyl Cellulose (CMC) on Bottle Gourd Juice was investigated in this study. The influence of carboxymethyl cellulose (CMC) on the colloidal stability of cloudy Bottle Gourd juice has been studied. Concentrations of CMC from 0.1–0.4% completely inhibited juice clarification. Juices with CMC were more stable.Characterization of rheology is important for clarification of the product and storage.Use of hydrocolloid was only to enhance viscosity and creating gel structure of juice.Temperatures ranging from 5-35ºC were used in carrying out the experiments . The purpose of this research was to study the clarification, quality improvement and shelf life of Bottle gourd juice.

Influence of carboxymethylcellulose on the interaction between ovalbumin and tannic acid via noncovalent bonds and its effects on emulsifying properties

Ovalbumin (OVA) is widely used in the food industry due to its good emulsifying properties. However, polyphenols and polysaccharides in food may influence the interfacial properties of OVA. In our work, carboxymethylcellulose (CMC) and tannic acid (TA) were mixed with OVA at pH 4.0 and 7.0. The results indicated that there was noncovalent binding among OVA, CMC and TA, which affected the spatial structures of OVA. The emulsifying ability of OVA stabilized emulsions decreased after binding with CMC and/or TA, due to the reduction in interfacial activities. Additionally, TA reduced the emulsion stability. However, the stability of the emulsions with and without TA could be improved by CMC, especially at pH 4.0. CMC reduced the binding affinity of OVA and TA and increased the electrostatic repulsion of the continuous phase, resulting in increased stability against creaming. Our study was conducted to provide a reference for OVA use in the food industry.

Influence of carboxy methylcellulose, chitosan and beeswax coatings on cold storage life and quality of Kinnow mandarin fruit

Edible coatings are safer for human health and environment compared to synthetic waxes. The aim of this study was to assess the influence of different edible coatings on extending cold storage life and maintaining fruit quality of ‘Kinnow’ mandarin (Citrus nobilis L. x Citrus deliciosa L.). Kinnow fruit coating treatments included 1.0, 1.5 and 2.0 g L−1 carboxy methylcellulose (CMC), 0.5, 1.0 and 1.5 g L−1 chitosan and 5, 10 and 15 g L−1 beeswax were contrasted to the uncoated (control) fruit. The coated and uncoated fruit were kept under cold storage conditions (5–7 °C and 90–95% RH) up to 75 days. The fruit were sampled following 30, 45, 60 and 75 days cold storage and evaluated for different quality parameters and scanning electron microscopy of the peel surface. The results indicate variability among the different polymer coatings for weight loss, spoilage loss, juice content, firmness, pectin content, the activity of pectin methylesterase and cellulase, soluble solids concentration (SSC), titratable acidity (TA), ascorbic acid content, total carotenoids content and organoleptic sensory attributes. Improved fruit gloss was observed in all coatings treatments, however, with the extension of the cold storage period, the fruit coated with chitosan and beeswax showed outward ruptures on the rind. Amongst all, the coatings tested, CMC (2.0 g L-1) coating was the most effective in maintaining various fruit quality parameters such as SSC, TA, vitamin C, sensory attributes and retarding the activities of cell wall degrading enzymes such as pectin methylesterase and cellulase up to 60 days in cold storage.

Karakteristik Mutu Sirup Bit dengan Penambahan Carboxymethyl Cellulose

This research aimed to study the influence of addition of carboxymethyl cellulose (CMC) and to get the best CMC concentration in making of beet syrup. The research was conducted with five treatments and three replications. The treatments in this study were CMC addition of 0.3%, 0.6%, 0.9%, 1.2%, and 1.5%. Data were statistically analyzed by using analysis of variance and followed by duncan new multiple range test at level 5%. The result of analysis of variance showed that the influence of CMC had significantly affected pH, total dissolved solid, sucrose level, and viscosity. The treatment also significantly effected aroma and hedonic test, but didn’t significantly affected colour and flavor of beet syrup. Based on this research, the best treatment was syrup with 0.9% CMC addition which had pH 5.75, total dissolved solids 71.16°brix, viscosity 351.56 cP, and sucrose level 69.68%. Characteristics of best treatment syrup based on descriptive test were red purple colour, beet root flavor, sweet taste, thick, and on hedonic test was favored by panelists.Keywords: Syrup, beet root, carboxymethyl cellulose (CMC)

Influence of carboxymethylcellulose (NaCMC) on the aggregation and micellization behaviors in aqueous cethylpyridinium chloride solutions: Thermodynamic study and effect of polymer concentration

In the present work, we applied Dynamic Light Scattering (DLS), conductivity and rheological measurements in order to assess the most important characteristics of the interaction between sodium carboxymethylcellulose (NaCMC) and cethylpyridinium chloride (CPCl). We evaluate the effect of temperature and weight-percentage concentration of added NaCMC on critical aggregation (cac) and CPCl-critical micellization concentrations (cmc*) for mixtures NaCMC/CPCl in aqueous solutions. Careful energetic analyses showed that micellization of CPCl in water is entropically driven and exothermic in presence of NaCMC, while for NaCMC/CPCl aggregation, enthalpic and entropic terms are both important. The process of forming micelle-decorated NaCMC skeletons at the cac is more favored by heating and less favored when we add more quantities of NaCMC at fixed temperature. DLS measurements allowed us to imagine a possible scenario of the aggregates shape-size evolution upon adding CPCl. We think that aggregates or “clusters” constructed by several micelle-decorated polymers linked by hydrophobic interaction are responsible of the hydrodynamic radius bump situated at the cac. These entities reach several hundreds of nm and are mainly monodisperse. Moreover, viscosity results showed that these aggregates interconnect by hydrophobic zones that form upon adding more CPCl which leads to a kind of network and probably explains the viscosity bump appearing just after that of hydrodynamic radius. We draw attention however to the role of shearing in the formation of this structure.

The influence of carboxymethylcellulose (CMC) on the reactivity of Fe NPs toward decabrominated diphenyl ether: The Ni doping, temperature, pH, and anion effects

Polybrominated diphenyl ethers (PBDEs) are commonly used brominated flame retardants in many products. They have accumulated in the environment and become widely dispersed. In this study, carboxymethylcellulose (CMC) was applied to modify nanoscale zerovalent iron (NZVI) and bimetallic Ni/Fe nanoparticles (NPs) to prevent NP aggregation. In this study the removal kinetics of the decabrominated diphenyl ethers (DBDE) with CMC-stabilized Fe NPs were evaluated. CMC-stabilized Ni/Fe NPs with an average size of 86.7nm contained metallic Fe0 and reduced Ni. The colloidal stability decreased with a decrease in pH, which was further accompanied by a change in the removal rate of DBDE. Our results showed that anions do not change the removal rates of DBDE, with the exception of 10mM NO3−, which induced the formation of Fe (hydro)oxides on the Fe NP surface, which could further coagulate with DBDE. This study provides important information for our understanding of the influence of CMC coatings on the reactivity of Fe NPs. Because CMC coatings prevent the passivation of Fe in the presence of anions, CMC-coated Fe NPs show potential for the in-situ remediation of PBDEs in the environment.

Influence of carboxy methyl cellulose (CMC) and pectin on rheological, physical stability and sensory properties of milk and concentrated jujuba mixture

As a functional component, jujuba concentrate can be added to foods with the aim of promoting nutritional value. This study was done to evaluate the rheological, physical stability and sensory properties of milk–jujuba concentrate (MJC) mixture. The rheological properties of MJC mixture affected by different concentrations of pectin and carboxy methyl cellulose (CMC) were investigated by rheometer and zetasizer. According to the results, the best rheological model to describe flow behavior of the samples was “power law” with the predominant behavior in most samples being Newtonian and some samples pseudo plastic. Treatment containing pectin-CMC and 2 % jujuba concentrate showed significantly higher qualitative properties (p < 0.01). Viscosity increased as the amount of concentrate and hydrocolloid increased. Stabilized samples showed decreased ζ-potential compared to the control (without hydrocolloid).

Storage Stability of Kinnow Fruit (Citrus reticulata) as Affected by CMC and Guar Gum-Based Silver Nanoparticle Coatings.

The influence of carboxy methyl cellulose (CMC) and guargum-based coatings containing silver nanoparticles was studied on the postharvest storage stability of the kinnow mandarin (Citrus reticulata cv. Blanco) for a period of 120 days (85%–90% relative humidity) at 4 °C and 10 °C. Physicochemical and microbiological qualities were monitored after every 15 days of storage. Overall results revealed an increase in total soluble solid (TSS), total sugars, reducing sugars and weight loss but this increase was comparatively less significant in coated fruits stored at 4 °C. Ascorbic acid, total phenolics, and antioxidant activity was significantly enhanced in coated fruits stored at 4 °C. Titratable acidity significantly decreased during storage except for coated kinnow stored at 4 °C. In control samples stored at 10 °C, high intensity of fruit rotting and no chilling injury was observed. Total aerobic psychrotrophic bacteria and yeast and molds were noticed in all treatments during storage but the growth was not significant in coated fruits at 4 °C. Kinnow fruit can be kept in good quality after coating for four months at 4 °C and for 2 months at 10 °C.

Influence of carboxymethyl cellulose and sodium alginate on sweetness intensity of Aspartame

Sensory evaluation of Aspartame in the presence of sodium carboxymethyl cellulose (CMC-L) and sodium alginate (SA) revealed that only CMC-L showed a suppression effect, while SA did not. By using an artificial taste receptor model, we found that the presence of SA or CMC-L resulted in a decrease in association constants. Further investigation of CMC-L solution revealed that the decrease in water mobility and diffusion also contribute to the suppression effect. In the case of SA, the decreased viscosity and comparatively higher amount of free water facilitated the diffusion of sweetener, which might compensate for the decreased binding constant between Aspartame and receptor. This may suppress the impact of SA on sweetness intensity. The results suggest that exploring the binding affinity of taste molecules with the receptor, along with water mobility and diffusion in hydrocolloidal structures, provide sufficient information for understanding the mechanism behind the effect of macromolecular hydrocolloids on taste.

The Influence of Carboxy Methyl Cellulose (CMC) and Solution pH on Carbon Fiber Dispersion in White Cement Matrix

Dispersion of carbon fiber in cement matrix is one of main challenges for fabricating carbon fiber reinforced cement based materials. In this study, the dispersion of carbon fiber was improved by pre-dispersion of carbon fiber in basic aqueous solution using different concentrations of CMC. The relationships of CMC concentration and pH solution toward carbon fiber dispersion in aqueous solution was evaluated by UVvis spectroscopy. In order to understand how carbon fiber is dispersed in cement matrix, morphology fiber carbon reinforced composite was examined. Experimental results show that aqueous solution of CMC is effective to disperse carbon fiber. In addition, dispersion of carbon fiber increases with increasing of pH of CMC solution.

EFEITOS DE ADITIVOS POLIMÉRICOS NAS PROPRIEDADES REOLÓGICAS E DE FILTRAÇÃO DE FLUIDOS DE PERFURAÇÃO

The influence of carboxymethylcellulose, CMC (filtrate reducer) and xanthan gum (viscosifier) in plastic and apparent viscosity at yield strength and the volume of filtrate in the composition of drilling fluids based on water was investigated based on statistical design. Five formulations consist of a range of concentrations used commercially were utilized in the design of the experiment. The formulations were prepared in accordance with company standards Petrobras. Regression models were calculated and correlated with the properties of the compositions. The relevance and validation of the models were confirmed by statistical analysis. The design can be applied to statistically optimize the mud properties considering the addition of CMC and xanthan gum, and to provide a better understanding of the influence of additives on the properties of polymer-based fluid system water. From the study it was observed that the values of the rheological properties vary with the concentration of additives, increasing with increasing concentration of the same, and that the concentration of the additives caused a decline of parameter values filtration

Influence of carboxymethylcellulose on the physicochemical, rheological and sensory attributes of a low‐fat Domiati cheese

The physicochemical, rheological and sensory attributes of a low‐fat Domiati cheese produced using carboxymethylcellulose (CMC), a hydrocolloid, at 0.4, 0.6, 0.8 and 1% (w⁄w) were examined during the ripening period. Results indicated that, as the carboxymethylcellulose content of cheese milk increased, cheese yield and moisture of low‐fat Domiati cheese significantly increased but the protein, salt and fat values significantly decreased. Rheological parameters were significantly lower in cheeses made with CMC. With regard to the sensory properties of the cheeses, low‐fat Domiati cheese made with 1% (w⁄w) CMC recorded the highest scores for sensory attributes.