Levels Of Carboxymethylcellulose Research Articles

Blends of Carboxymethyl Cellulose and Cottonseed Protein as Biodegradable Films.

With the increasing awareness of plastic pollution in the environment and the accumulation of microplastics in water, a significant amount of research and development is ongoing to replace the synthetic plastics in packaging and coatings. In this work, we explored the blends of carboxymethyl cellulose (CMC) and washed cottonseed meal (CSM, consisting mostly of cottonseed protein) as agro-based, biodegradable, and sustainable alternatives to plastics. Glycerol was found to be a suitable plasticizer for these blends. The blends of CMC/CSM were produced as single-layer films from 50 to 90 μm in thickness, consisting of different proportions of the components and plasticizer. The evaluated properties included opacity, water vapor permeability, mechanical properties, thermogravimetric analysis, moisture sorption analysis, and water swelling test. Higher percentages of CSM in the blend resulted in higher opacity and lower water vapor permeation rates. The mechanical strength waned with lower levels of CMC. Possible applications for these blends include their use as water-soluble food packaging and coatings and as dissolvable bags and pouches for detergents and agrochemicals.

Production of foam-mat dried chili shrimp paste and its properties

Chili shrimp paste (CSP) powder was developed by foam mat drying technique using egg albumen (100 g) as a foaming agent and carboxymethylcellulose (CMC) as a stabilizing agent. Suitable CSP (30, 40, 50 and 60 g) and CMC (0.25, 0.50 and 0.75 g) levels for foam mat dried-CSP (FM-CSP) production were selected based on physicochemical and sensorial properties. Physicochemical properties included CSP-foam (foam density, rate of drainage and overrun) and FM-CSP (rendement, moisture content, water activity, pH value, browning index; BI, water solubility index; WSI and hygroscopicity) properties. Sensorial properties included color, smell, appearance, texture, taste and overall likings of reconstituted FM-CSP. An increase in CSP level elevated physicochemical parameters excluding overrun, pH value and WSI. An increase in CMC level improved CSP-foam properties by reducing foam density and rate of drainage and enhancing overrun. Although an increase in CMC level did not affect rendement and pH value, it decreased moisture content, water activity and hygroscopicity. Results showed that 50 g-CSP and 0.75 g-CMC were suitable for FM-CSP production, providing FM-CSP with sensorial liking scores ranging from 6.74-7.63 (moderately like). This study demonstrated the possibility of dried CSP production using the foam mat drying technique with the aid of foaming and stabilizing agents.

Physicochemical Properties and Stability of Emulsions Containing Carotenoid-Rich Pumpkin Extract, Whey Protein Concentrate and Carboxymethylcellulose

A response surface methodology with a central composite design was employed to investigate the effects of Carotenoid-Rich Pumpkin Extract (CE), Whey Protein Concentrate (WPC), and Carboxymethyl Cellulose (CMC) on the physicochemical properties and stability of emulsions. The WPC-CMC synergism resulted in the formation of a thick layer around the droplets, thus improving the emulsion system. The optimum levels of CE, WPC, and CMC were determined to be 6.00, 2.00, and 0.87%, respectively, to provide the desired emulsion with a pH of 4.18, a carotenoid degradation stability index of 0.88, a peroxide formation stability index of 0.77, and an apparent viscosity of 0.61 Pa.s.

Dipyridamole cocrystal tablets with enhanced solubility and dissolution at intestinal pH

The aim of the study was to prepare dipyridamole(DPM) cocrystals to alter itsphysicochemical properties as it ispoorly soluble in water, 6.8 pHbuffer and belongs to BCS class II. Cocrystals were prepared usingneat grinding method.
 Initial screening of cocrystals was done with melting point determination indicating formation of nine cocrystals. Based upon interference studies nine cocrystalswere finalized for solubility and dissolution studies. DPM-citric acid, DPM-hippuric acid, DPM-tartaric acid and DPM-oxalic acid cocrystalsshowed the significant enhancement in solubility and dissolution in 6.8 pH buffer.Further confirmation was done by DSC and PXRD studies. DPM-hippuric acid cocrystalshave shownpromising results for formation of cocrystals and considered for tablet formulation. DPM-hippuric acid cocrystal tablets were prepared by using various levels of carboxymethyl cellulose and microcrystalline cellulose. These tablets showed acceptable physical characteristics with subsequent rapid dissolution.

Optimization of sauce formulation from sea grape (Caulerpa racemosa) protein hydrolysate using response surface methodology

Sea grape (Caulerpa racemosa) is an edible green alga which contains a high amount of protein with a seafood flavor, which can be released via protein hydrolysis. Our present work was designed to determine the optimal concentration of palm sugar and carboxymethylcellulose (CMC) in sea grape protein hydrolysate sauce. The process optimization was performed to evaluate multiple parameters such as viscosity, color properties, and hedonic score. Five different levels of palm sugar and CMC were designed using a central composite design to yield sauce with a maximum hedonic score. We developed different mathematical models in this work, where viscosity, color properties (L*, a*, b*), and hedonic score were modeled using 2FI (two-factor interaction), quadratic, and linear models, respectively. The numerical optimization revealed that the predicted optimal solution was palm sugar and CMC concentration with generated viscosity, L*, a*, b*, and hedonic score of 0.893 poise, 23.296, 7.300, 19.565, and 3.522, respectively, and a desirability value of 0.839. GC-MS data associated with referred information represented that sea grape sauce had four compounds with a typical seafood flavor, namely, nonanal, hexanal, (E)-2-octenal, and octanoic acid; some native palm sugar flavors; and Maillard reaction products (MRP). Our study suggests that sauce is a potential value-added product from sea grape protein hydrolysate.

Temperature-induced interaction with carboxymethyl cellulose affected the rheological properties and structure of wheat gluten

Carboxymethyl cellulose (CMC) is commonly used as a hydrocolloid in wheat breadmaking to improve the technological and sensory quality. The experiment focuses on effects of the interactions between different levels (0.5% and 1.0% gluten basis) of CMC and gluten on the structure and rheological properties during heating process using fourier transform infrared spectroscopy (FTIR), dynamic oscillatory rheology, confocal laser scanning microscopy (CLSM) and isothermal titration calorimetry (ITC). The results showed that the presence of 0.5% CMC could reduce the aggregation extent and reinforce the cross-linked network through the formation of protein-polysaccharide conjugates during heating process, which could increase the viscoelastic properties of gluten. Structural studies showed that 0.5% CMC-gluten mixtures have higher contents of β-structures (46.12%) compared with control (36.81%). On the contrary, more open and heterogeneous microstructures of gluten were observed with 1.0% CMC, which led to the decreased viscoelastic properties. Structural studies showed there was a decrease in antiparallel β-sheets (6.99%) and β-turns (9.34%) accompanied an increase by intermolecular β-sheets (9.75%) and α-helices (9.32%) for the 1.0% CMC-gluten mixture during the heating process. The analyses of ITC showed that the protein-polysaccharide conjugates formed through Maillard-type reaction during heating.

Addition of hydrocolidics in gluten-free bread and replacement of rice flour for sweet potato flour

Abstract The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.

Mixture design approach for the development of reduced fat lamb patties with carboxymethyl cellulose and inulin.

Fat replacement by carboxymethyl cellulose (CMC) and inulin (IN) for the manufacture of low‐fat lamb patties was investigated utilizing mixture design. The effect of fat, CMC, and IN levels on texture, color, weight loss, patty diameter reduction, and sensory characteristics was investigated. The presence of CMC decreased hardness (p < 0.05). While CMC and IN also decreased springiness, cohesiveness, gumminess, and chewiness (p < 0.05), no effect on adhesiveness was observed (p > 0.05). CMC increased L* (lightness), a* (redness), and b* (yellowness) values in raw patties, whereas IN and fat contributed to a decrease on these parameters. Higher contents of CMC resulted in products with lower weight loss (p < 0.05) with no significative diameter reduction (p > 0.05). Nonetheless, higher levels of CMC affected the sensory acceptance resulting on products described as crumbly and with residual flavor by check‐all‐that‐apply questions. CMC and IN can be used as fat replacers in lamb patties; however, the content of each ingredient must be carefully considered. In this study, it was observed that contents of CMC higher than 1% (w/w) negatively affected the product, whereas IN levels were not capable to decrease weight loss and diameter reduction in lamb patties.

Compressive Strength of Fired Pellets Using Organic Binder: Response Surface Approach for Analyzing the Performance

In the present investigation, boric acid was used in the ball formation of iron ore fines to improve the compressive strength (CS) of fired pellet. Boric acid was used in combination with carboxymethyl cellulose (CMC) and saw dust and the pellets were fired at different firing temperatures from 1000 to 1300 °C. Box–Behnken statistical design was followed for analyzing the CS at different levels of boric acid, CMC and firing temperature. Results were discussed using 2D surface plots. Response function predictions determined by the regression analysis showed coefficient of correlation (R2) for CS as 0.96. Highest CS of 450 kg/pellet was obtained with addition of 1% boric acid, 0.1% CMC and a temperature of 1300 °C within the range of parameters under investigation.

Nutritional and storage stability of wheat-based crackers incorporated with brown rice flour and carboxymethyl cellulose (CMC)

ABSTRACTA study was conducted to develop brown rice flour (BRF) incorporated wheat-based crackers. Central composite rotatable design with three independent variables – BRF (10–40%), carboxymethyl cellulose (CMC) (1–3%), and shortening (5–12%) – produced 20 different combinations. Response surface methodology was used to study the effect of different levels of BRF, CMC, and shortenings on product characteristics like spread ratio, volume index, density, width, thickness, and puffiness. All the three independent variables significantly (p < 0.05) affected the product characteristics. However, BRF had more pronounced effect on product characteristics than other two independent variables. The optimum level of ingredients obtained by numerical optimization for development of crackers was – BRF to wheat flour ratio (10:90), CMC (1.8%), and shortening (5%). The optimized product packed in cellophane bags was found shelf stable for a period of 3 months under ambient conditions. The present study, therefore, confirms the feasibility of BRF incorporation (10%) in development of wheat-based crackers.

Effect of CMC levels on amount of oil uptake of potato French fries

The objective of this study was to apply coating on potato at levels 1.5 % of carboxy methyl cellulose (CMC) in order to reduce oil uptake in fried potato strips. With increase of consumer conscious, demand for low fat products has been increased. Concentration aqueous suspension of CMC with 1 and 1.5% were provided with batch number OC445231401 with code RG20 6 NE, UK. It was tested to select appropriate formulation for coating application. Potato varieties of local Greek were coated and uncoated samples were fried in temperature 180 °C for 10 minute with local sunflower oil. The obtained results showed that: 1) The effect of coating with CMC due to their barrier properties, lead to decrease in potato weight loss of strips during frying and by respect to the % oil uptake at coated samples with 1.5% CMC were less than blank sample and CMC 1%. Percentage of weight loss potato was 24 and 12% for CMC 1% and CMC 1.5%. Thermal conductivity coefficients were 552 and 560 watt/mk for above levels of CMC. But this different were not significant, while, Crust of thickness was siginificant and 4) the best coating were 1.5% CMC for low fat french fries potato production.

Effect of Starch and Carboxymethtyl Cellulose on Physico-Chemical Properties of Tomato Juice

This study was conducted to evaluate the effect of carboxymethyl cellulose (CMC) and starch used as thickening agents on physicochemical properties of tomato juice. The pulp was extracted from ripe and sound tomatoes and subsequently used for preparation of tomato juice with the addition of different levels of starch and CMC including other ingredients. The CMC was used at the rate of 0.1-0.3% while starch was 0.3 -1% in the prepared juice. The moisture content of juice was increased adding of both the thickening agents. The ash content and acidity of tomato juice were decreased gradually with the increasing level of starch and CMC. The highest ash content and acidity were found in juice without added starch and CMC. The lowest ash and acid content was found in the juice incorporated with 1% and 0.3% starch and CMC respectively. Ascorbic acid was decreased with the increase of both thickening agents. The prepared juice was remained unchanged within two months. After two months, colour and flavour were changed and various bacterial load was increased.DOI: http://dx.doi.org/10.3329/pa.v18i2.18245 Progress. Agric. 18(2): 235 - 240, 2007

Effects of carboxy methyl cellulose and thymol + carvacrol on performance, digesta viscosity and some blood metabolites of broilers

This study was conducted to evaluate the effects of thymol + carvacrol as plant essential oils on performance, digesta viscosity and some blood metabolites of broilers fed diets supplemented with carboxy methyl cellulose (CMC) and/or thymol+carvacrol. In a completely randomized design with a 2×3 factorial arrangement, two levels of CMC (0% and 2%) and three levels of thymol+carvacrol (0, 100 and 200mg/kg) were used. Each of the six dietary treatments was fed to five replicate pens of 12 birds each from 0 to 42days of age. Body weight gain (BWG), feed intake, feed conversion ratio (FCR), intestinal digesta viscosity and pH, plasma lipids and some blood metabolites were recorded. The inclusion of 2% CMC decreased (p<0.05) BWG by 2.2% and increased FCR by 2.3% at 42days of age. Carboxy methyl cellulose significantly increased the digesta viscosity and decreased serum total cholesterol, but had no significant effect on triglyceride, pH, HDL, LDL and other blood metabolites measured in this experiment. Thymol+carvacrol had no effect on feed intake, but significantly increased (p<0.05) BWG from 1 to 42days of age and improved FCR (p<0.05) by the addition of 100 and 200mg/kg thymol+carvacrol respectively. Inclusion of thymol+carvacrol at levels of 100 and 200mg/kg in the diets decreased digesta viscosity and serum total cholesterol (p<0.05) and also increased AST at a 200mg/kg thymol+carvacrol without any effect on creatine kinase (CK). Thymol+carvacrol significantly increased total protein (TP), albumin and globulin (p<0.05). In conclusion, CMC at an inclusion level of 2% of diet increased digesta viscosity and reduced growth performance. However, thymol+carvacrol decreased digesta viscosity and consequently improved the performance of broilers fed the CMC-based diet. Therefore, thymol+carvacrol addition to viscose-based diets might be helpful to alleviate the negative effects of viscous compounds in poultry diets.

Sodium caseinate/carboxymethylcellulose interactions at oil–water interface: Relationship to emulsion stability

The effect of carboxymethylcellulose (CMC) on the properties of oil-in-water emulsions prepared with sodium caseinate (CN) was studied at different pHs (4–7). At pH 7, the surface protein coverage increased gradually with increasing CMC concentration, followed by a preferential adsorption of β-casein. While at pH 4, a sharp decrease in surface protein coverage was noted between 0 and 0.3wt.% CMC, and no obvious difference in protein composition was observed. ζ-Potential measurements indicated that CMC adsorbed onto the CN-coated droplets at pH 4–5, but not at pH 6–7. As a result, the excess of non-adsorbed CMC induced depletion flocculation in the neutral emulsions. However, the acidic emulsions containing high levels of CMC (>0.3wt.%) remained stable after 60days of storage due to the formation of multilayer structures. At pH 4, CMC desorbed from the droplet surfaces at high NaCl concentrations, leading to lower emulsion stability.

A new combinational statistical approach for cellulase optimization in Aspergillus nidulans

The enhancement of the cellulase activity of Aspergillus nidulans by combinational optimization technique was investigated. The strain isolated from decayed, dry leaf of Ficus caricus was compared for the first time for its ability to produce cellulolytic enzyme in submerged fermentation (SmF). The medium ingredients enhancing the cellulase production were optimized by combinational statistical approach by one factor at a time methodology (OFAT), Plackett Burmann methodology (PB) and response surface methodology (RSM). A four-factor-five-level central composite design (CCD) was employed to determine the maximum activity of cellulase at optimum levels of carboxy methyl cellulose (CMC), ammonium nitrate and potassium dihydrogen phosphate at varying pH values. The optimum fermentation parameters were found to be 1.2 g/l CMC, 0.9 mg/l ammonium nitrate and 0.75 mg/l potassium dihydrogen phosphate at pH 6. The optimization of medium by combinational statistical approach led to the fine tuning of the cellulase production thereby enhancing the cellulase activity from 4.91 U/ml to 39.56 U/ml. The predicted results were in agreement with the actual experimental values. The cellulase activity obtained with this strain may be one of the best obtained in Aspergillus nidulans .

Optimization of cellulase production by Aspergillus nidulans: application in the biosoftening of cotton fibers

The enhancement of the cellulase activity of Aspergillus nidulans by combinational optimization technique and the usage of cellulase for the biofinishing of cotton fibers were investigated in this study. The strain isolated from decayed, outer shell of Arachis hypogaea was compared for the first time for its ability to produce cellulolytic enzyme in shaken cultures using the optimized media formulated by combinational statistical approach using one factor at a time methodology (OFAT), Plackett Burmann Methodology (PB) and response surface methodology (RSM). A four-factor-five-level central composite design (CCD) was employed to determine the maximum activity of cellulase at optimum levels of carboxy methyl cellulose (CMC), ammonium nitrate and potassium dihydrogen phosphate at varying pH values. The cellulase activity is the best so far obtained with this strain of Aspergillus nidulans. The optimum values of the parameters studied were found to be 0.75 mg/l, 1.5 mg/l, 0.01 mg/l, and 2.15 g/l for KH2PO4, NH4NO3, Thiamine HCl and CMC, respectively at pH 6.0. This optimization led to the fine tuning of the cellulase production, thereby enhancing the cellulase activity from 4.91 to 60.54 U/ml. This cellulase of higher activity was employed in the biofinishing of the cotton fibers. The results of the scanning electron microscope (SEM) analysis after the treatment favored the fact that maximum surface finishing was achieved at a cotton fiber concentration of 15% (w/v) at 45°C and pH 5.0 using cellulase (60.54 U/ml) at 16th hour of the treatment. A probable mechanism of enzymatic finishing of cotton fibers has also been represented.

Hydroxypropylcellulose controlled release tablet matrix prepared by wet granulation: effect of powder properties and polymer composition

The aim of this study was to attain 100% drug release of caffeine after 24 h from hydroxypropylcellulose (HPC) tablet matrices and to investigate the effect of co-excipient. Physical properties of the powders were evaluated and suggested for a wet granulation process. The tablet containing caffeine was formulated by different weight ratios of hydrophilic polymers. The results of polymer evaluation confirmed that the increase of HPC level with the same drug content significantly decreased the rate of drug release. The presence of co-polymer excipients carboxymethylcellulose (CMC) and polyvinylpyrrolidone (PVP) in the tablet matrix was also investigated. The release rate was also controlled by low levels of CMC (&lt;10%) while PVP did not show any considerably effect. The best fit release rate 100% at 24 h was obtained when 10% of α-lactose monohydrate was added to the formulation.

Effects of methylcellulose, xanthan gum and carboxymethylcellulose on thermal properties of batter systems formulated with different flour combinations

The functionalities of hydrocolloid–flour mixtures in terms of the thermal properties of their resulting batter systems were investigated, and the effects of different thermal processes such as cooking–freezing–thawing (CFT) and freezing–cooking (FC) on thermal properties of the various batter systems were determined in this study. Differential scanning calorimetry (DSC) was used to determine thermal property parameters including gelatinization temperature ( T G), total enthalpies of gelatinization (Δ H G), glass transition temperature ( T g), melting peak temperature ( T m), and total melting enthalpies (Δ H m). The different thermal processes did not significantly affect either T G or Δ H G of batter systems, but they influenced the glass transition behavior and the Δ H m of batter systems. The thermal processes also showed different effects on the batter systems containing different hydrocolloids such as methylcellulose (MC), carboxymethylcellulose (CMC), and xanthan gum (XG). The hydrocolloids shifted T G upwards, depressed T g, and increased T m of batters. The effect of these hydrocolloids on glass transition temperature was more pronounced in raw samples (FC process) than in cooked samples and increased with increasing levels of CMC and MC used in the formulations. Batters with MC showed increased Δ H m for all the thermal processes. CMC only showed significant effect on Δ H m for cooked samples (CFT process). MC and CMC showed more pronounced effects on T g for raw uncooked rice- and corn flour-based batters than on raw uncooked wheat flour-based batters. However, this special effect was not obvious in the batters containing 0.2% XG.

Sweet potato‐based pasta product: optimization of ingredient levels using response surface methodology

SummarySweet potato flour was used for the development of a pasta product. The system known as response surface methodology was used to analyse the effect of sweet potato flour, soyflour, water, Arabic gum and carboxy methyl cellulose (CMC) on quality responses (sensory, solids loss and hardness) of the pasta product. A rotatable central‐composite design was used to develop models for the responses. Responses were affected most by changes in soyflour and gum levels and to a lesser extent by sweet potato flour and water levels. Individual contour plots of the different responses were superimposed and regions meeting the maximum sensory score (33.8), minimum solids loss (16.6%) and maximum texture hardness (5616 g) were identified at 674 g kg−1 sweet potato flour, 195 g kg−1 water, 110 g kg−1 soyflour, 10.6 g kg−1 Arabic gum and 10.1 g kg−1 CMC levels.

Effect of sodium citrate, carboxymethyl cellulose and carrageenan levels on quality characteristics of low-salt and low-fat bologna type sausages

Quality characteristics of low-salt bologna-type sausage manufactured with sodium citrate (NAC), carboxymethyl cellulose (CMC) and carrageenan (CAR) were examined. Three levels of salt, NAC, CMC and CAR, and two levels of fat were used. Batter and sausage pH values were measured and the frying loss of sausages was analysed by frying slices in an electric grill. Firmness, juiciness, saltiness and flavour intensity of the sausages were sensorically evaluated. Altogether 20 separate sausage batches were prepared. In low-salt sausages containing less than 1.4% NaCl, the use of NAC, CAR and CMC decreased frying loss and increased saltiness. NAC and CAR also increased flavour intensity, but CMC did not. Furthermore, NAC, CAR and CMC increased the firmness of the low-salt sausage, while only NAC increased juiciness when the NaCl content was below 1.4%. NAC increases, however, the sodium content of the product. Therefore, it can be concluded that in low-salt sausages no additive alone is suitable. A mixture of NAC and CAR appears to be the best combination.