Plantago Ovata Husk: An Investigation of Raw Aqueous Extracts. Osmotic, Hydrodynamic and Complex Rheological Characterisation.

The aim of the study was to characterize raw aqueous extracts from Plantago ovata husk in terms of molecular chain mass, osmotic, hydrodynamic, and rheological properties. The raw extracts used in this study have not been yet investigated in the indicated research area. Determination of the molecular weight of the chains present in the extract was performed by gel permeation chromatography (GPC). Osmotic properties were characterized using membrane osmometry. Rheological properties were investigated via classical rotational rheology with normal force measurements, as well as less common but equally important measurements of extensional viscosity. Two types of chains with an average molecular mass of 200 and 1780 kDa were found. The values of the first virial coefficient (B2) indicate the predominance of biopolymer-biopolymer interactions. The hydrodynamic radius established at 25 and 30 °C was 74 and 67 nm, respectively, and lower than at 40 °C (>600 nm). The first critical concentration was determined: c*=0.11 g·dL-1. The dominance of negative normal force values resulting from the formation of a pseudo-gel structure of the heteroxylates was demonstrated. Extensional viscosity measurement results revealed that the studied extracts cannot be treated as simple shear-thinning fluids, as indicated by shear flow, but should be considered as viscoelastic fluids.

The effect of biopolymer-water interaction on relaxation phenomena in blackcurrant pectin solutions.

Pectin is commonly used food additive. Depends on the source of the acquisition, its properties may vary significantly, therefore pectin obtained from different sources may be used for various purposes. Little information can be found about the properties of blackcurrant pectin. Therefore, the aim of this study was to investigate blackcurrant pectin properties, with particular emphasis on biopolymer behaviour in aqueous solutions. Applied water extraction resulted in a water-soluble fraction of pectin with Mw = 115.75 kg·mol-1. Aqueous solutions of obtained polysaccharides was tested with various methods (membrane osmometry, DLS, NMR, viscosity tests) that allowed for a comprehensive description of biopolymer-biopolymer and biopolymer-water interactions in both, dilute and semidilute regime. Blackcurrant pectin exhibits behaviour characteristic for polyelectrolytes. The analysis of the obtained results shows that, despite its low molecular weight, obtained pectin has a highly branched structure, which influences strong intermolecular interactions in solutions.

Rheological Properties of Industrial Hot Trub.

The boiling of beer wort with hops results in the formation of a hot trub, a sediment consisting mainly of water-insoluble tannin and protein conglomerates and hop residue. Hot trub is a waste product, removed in a clarifying tank and discarded. The use of barley malt substitutes in recipes for beer is associated with an increase in the amount of generated hot trub. In presented study, an analysis of the rheological properties of industrial hot trub was carried out. Samples varied with regard to the quantities of unmalted barley (0%, 35%, and 45%) and worts' extract (12.5, 14.1, 16.1, and 18.2 °Plato) in the recipe. The rheology of each type of sludge was determined using a hysteresis loop at four different temperatures. The results showed the shear-thinning and thixotropic properties of the hot trub. It was found that, regardless of the raw material and extract used, all samples exhibited the same rheological properties, but with different values. It was also proved that both raw material composition and temperature affected the hot trub's rheology. The highest values of viscosity were identified for malted barley, whereas the lowest apparent viscosity values were recorded for the hot trub with a 30% addition of unmalted barley. The Herschel-Bulkley model had the best fit to the experimental data.

Changes in the viscosity, textural properties, and water status in yogurt gel upon supplementation with green and Pu-erh teas.

The present research was established to study the effect of green tea and Pu-erh tea (PT) additives on the mechanical and hydration properties of yogurt gels using a combination of nuclear magnetic resonance, rheological, and textural studies. Tea infusions (0-15 mL/100 mL) were added to batch milk before fermentation with yogurt culture. Obtained dairy products were analyzed for the water mobility and organization, viscosity, and texture profile. Results of the rheological and nuclear magnetic resonance studies suggested that stabilization of the yogurt gel structure was achieved upon supplementation with tea infusions. Generally, green tea fortification produced yogurts with more consolidated gel structure, tighter interacting water, and less susceptibility to shearing and temperature changes than PT treatments. In contrast, PT yogurts were more viscous and characterized by 8 to 17% lower hardness values. This knowledge can be useful for developing novel dairy products with desired structure and consistency.

Effective tool for assessment of the quality of barrier creams - relationships between rheological, textural and sensory properties.

The efficiency of barier creams (BC) in the prevention of occupational skin diseases is closely related to their mechanical, rheological but also sensory properties. The measurement procedure we elaborated, which simulates the spreadability conditions on the skin and evaluation whether the structure reconstruction occurs (hysteresis loop test, shear rate dependence of normal force), allows the assessment of the effectivness of the BC in terms of mechanical resistance and its adhesion to the skin surface. In this thesis an effort was made to define the impact of the human factor - the product application on skin - on the efficiency of medical devices for cutaneous use. Creams' performance such as the spreadability or the feeling on the skin during and after application, which mostly determine users willingness to use them systematically and rigorously, have been linked to parameters obtained during the structure analysis and to rheological properties. Moreover an attempt has been made to correlate the values of basic textural properties with rheological parameters determined by viscoelasticity and classic flow analysis. Instrumental analysis of selected BC products demonstrated a good correlation with organoleptic tests carried out on probands. The applicability of our tool for quality evaluation of BC has been confirmed.

The effect of temperature on the colligative properties of food-grade konjac gum in water solutions.

This research paper presents the results of tests on the colligative properties of konjac gum chains in water solutions. For this purpose, the measurements of osmotic pressure and intrinsic viscosity of aqueous solutions, in the function of konjac gum concentration and temperature were carried out. The applied methods allowed for the determination of the second osmotic virial coefficients B2, which raised with the increase of temperature. It indicate that increase of temperature causes higher affinity of polysaccharide's chains to water. It was determined, that the osmotic average molecular mass of the konjac gum in non-purified solutions increases with temperature (1.07×105-3.80×105g×mol-1). Values of the reduced viscosity linearly increased in range 18-29dL×g for all temperatures. Received values of the Huggins constant (0.81-1.72) lead that water is poor solvent for konjac gum. The theta (θ) conditions were extrapolated for non-purified solutions - 325K (52°C), and interpolated for purified solutions - 307K (34°C). Based on the results of tests using the dynamic light scattering, the values of two main relaxation times (fast - 0.4-1.8ms and slow components - 4300-5500ms) were determined (the Kohlrausch-Williams-Watts). The obtained autocorrelation functions were characteristic for sol type systems or these which indicate a gel-like structure.

The effect of structural properties on rheological behaviour of starches in binary dimethyl sulfoxide-water solutions.

This research study analysed the rheological properties of potato amylose and potato amylopectin in binary solutions of the following water and dimethyl sulfoxide concentrations: 90% DMSO (1), 80% DMSO (2) and 50% DMSO (3), with preparation methodology involving the dissolution at the temperature of 98°C. The studies of dynamic light scattering on the biopolymer coils and the determination of main relaxation times of the solutions were carried out. For the amylose solutions, the fast relaxation phenomena are predominant. The results of the quality tests of the hysteresis loop showed, that the amylose solutions in the solvents (1) and (2) are rheologically stable and shear-thickened. The amylose solutions in solvents (3) reveal oscillatory alterations of viscosity in the time. Amylopectin solutions are characterized by 80% share of slow relaxation phenomena, very low diffusion coefficients and hydrodynamic radii in the range of 2000 nm. The amylopectin solutions are rheologically unstable.