Rheological Evidence for the Silica-Mediated Gelation of Xanthan Gum

Rheological Properties of Gel Foam Co-Stabilized with Nanoparticles, Xanthan Gum, and Multiple Surfactants

Gel foam has the advantages of gel and foam and shows good prospects for applications in the fields of fire prevention and extinguishing. Rheology has a significant impact on the application of gel foam, but there is little related research. In the present study, hydrophilic silica nanoparticles (NPs) and water-soluble polymer xanthan gum (XG) were combined with fluorocarbon surfactant (FS-50) and hydrocarbon surfactant (APG0810) to create gel foam. The foaming ability and foam drainage were evaluated. The gel foam's rheology, including its flow behavior and viscoelasticity, was systematically investigated. The results show that the foaming of the FS-50/APG0810 mixture decreases but the foam drainage increases in the presence of NPs and/or XG. All of the foams belong to the category of non-Newtonian fluids with shear thinning behavior. The flow curves of the foams are consistent with the Cross model. The presence of XG/NPs enhanced the foam viscoelasticity of the FS-50/APG0810 mixture. The silica NPs showed a better ability to enhance foam viscoelasticity but a worse ability to stabilize the foam compared to XG. This research can offer theoretical support for the industrial usage of gel foam.

Physicochemical properties and in vitro digestion behavior of a new bioactive Tremella fuciformis gum

A new easy-dissolved Tremella fuciformis gum (TFG) from fruiting body was investigated in detail from three aspects: physicochemical characteristics, rheological behavior and in vitro digestion behavior. The results showed that TFG consisted of 73.9% polysaccharides, exhibiting easy solubility in water and good colloidal characteristics and stability. The physical and chemical treatments could decrease the apparent viscosity of TFG solution. The antioxidation activity of TFG remained constant at each static in vitro digestion phase, revealing that this gum could be used as a potential food thickener and antioxidant. The digestion behavior of TFG was also determined using a dynamic in vitro digestive system, DIVRS-II. The results demonstrated that the digestion behavior of TFG should be attributed to the morphology of digestive tracts, continuous secreting and continuous emptying. The antitussive effect of TFG was related to the increase in serum IL-10 content.

A review of the enzymatic, physical, and chemical modification techniques of xanthan gum

Xanthan gum (XG), a bacterial polysaccharide has numerous valuable characteristics in the food, biomedical, pharmaceuticals, and agriculture sector. However, XG has also its particular limitations such as its vulnerability to microbial contamination, inadequate mechanical and thermal stability, unusable viscosity, and poor water solubility. Therefore, XG's structure and conformation need to be modified enzymatically, chemically, or physically to improve its optimistic features and decrease the formation of crystals, increase antioxidant ability, and radical scavenging activity. We have found out different means to modify XG and elaborate the importance and significance of the modified structure of XG. In this review, different enzymes are reviewed for XG degradation, which modifies their structure from different points (main chain or side chain). This article also reviews various physical methods (ultrasound, shear, pressure, sonication, annealing, and heat treatments) based on prevailing publications to alter XG conformation and produce low molecular weight (LMW) and less viscous end-product. Moreover, some chemical means are also discussed that result in modified XG through crosslinking, grafting, acetylation, pyruvation, as well as by applying different chemical agents. Overall, the current progress on XG degradation is very auspicious to develop a new molecule with considerable uses, in various industries with future assessments.

Effects of Sodium Chloride on the Physical and Oxidative Stability of Filled Hydrogel Particles Fabricated with Phase Separation Behavior

The objective of this study was to investigate the influence of sodium chloride (NaCl) concentration (0-500 mM) on the physical and oxidative stabilities of filled hydrogel that were stabilized using heat-denatured whey protein concentrate and high methoxy pectin. Our results showed that with an increase in NaCl concentration, the particle sizes, zeta-potentials, and interfacial layer thickness of filled hydrogels significantly increased and the lightness and whiteness gradually decreased (p < 0.05). Moreover, rheological characterization revealed that the apparent viscosity and viscoelastic behavior gradually decreased at higher NaCl concentration, which was mainly ascribed to the influence of NaCl on the electrostatic repulsion between droplets, thereby adversely impacting the physical stability of filled hydrogels. Furthermore, the result of cryo-scanning electron microscopy also verified the abovementioned results. Notably, higher NaCl concentration significantly promoted the oxidation of lipids and proteins (p < 0.05), thereby decreasing the oxidative stabilities of filled hydrogels. Our results indicated that filled hydrogels prepared under different ionic strength conditions can provide the theoretical basis for their future application in emulsion-based foods.

A strategy for the synthesis of low-molecular-weight welan gum by eliminating capsule form of Sphingomonas strains

Welan gum is widely used in food, concrete additives, and oil recovery. Here we changed the capsule form of Sphingomonas strains by knocked out the sortase gene (srtW). The obtained welan gum was mainly composed of mannose, glucose, rhamnose, and glucuronic acid at a molar ratio of 4.0:5.8:1.6:1, respectively. Meanwhile, the molecular weight of welan gum decreased sharply (about 68 kDa). Moreover, the low molecular weight (LMW) welan gum was characterized by FT-IR and NMR spectroscopy. The rheological results revealed that the LMW welan gum solution is a pseudoplastic fluid with a lower apparent viscosity. Furthermore, the oscillation test illustrated stable dynamic viscoelasticity within the temperature range of 5-68 °C and frequency range of 0.01-15 rad/s. To the best of our knowledge, this is the first report of LMW welan gum production and characterization. These results provide references for LMW welan gum applications, and likely applicable for other biopolymers production.

New gellan gum-graft-poly(d,l-lactide-co-glycolide) copolymers as promising bioinks: Synthesis and characterization

This research focused on the aim of tackling the urgent demand of printable biomaterials, hence we synthetized and characterized three gellan gum-graft-poly(d,l-lactide-co-glycolide) copolymers (GGm-PLGA a, b and c) which differed in the graft substitution degree. We investigated the effect of the polyester chain grafted onto hydrophilic backbone of gellan gum in terms of physicochemical properties and the ability of the system to print 3D cell laden constructs. In particular, we evaluated thermo-rheological, ionotropic crosslinking, shear thinning, swelling and stability properties of these copolymers and their derived biomaterials and findings related to the degree of functionalization. Moreover, the optimization of the 3D process parameters and the effect of different water/DPBS mixtures was investigated, demonstrating the feasibility of the system to print 3D constructs. Finally, biological tests revealed that fibroblasts and chondrocytes remained viable after printing and over a culture period of seven days into scaffolds.

Microemulsion Rheological Analysis of Alkaline, Surfactant, and Polymer in Oil-Water Interface

Injection of alkaline (A), polymer (P), and surfactant (S) chemicals in enhanced oil recovery (cEOR) processes increases output by changing the properties of the injected fluid. In this work, micellar fluid interactions were studied via microemulsion rheological analysis. Crude oil and stimulated brine with ASP or SP was used for bottle testing. The results revealed that no microemulsion was produced when ASP (Alkaline, Surfactant, and Polymer) or SP (Surfactant and Polymer) was left out during the bottle testing phase. The addition of ASP and SP led to the formation of microemulsions—up to 29% for 50% water cut (WC) ASP, and 36% for 40% WC SP. This shows that the addition of ASP and SP can be applied to flooding applications. The results of the rheological analysis show that the microemulsions behaved as a shear-thinning micellar fluid by decreasing viscosity with increase in shear rate. As per the power-law equation, the ASP micellar fluid viscoelastic behavior shows better shear-thinning compared to SP, suggesting more efficiency in fluid mobility and sweep efficiency. Most of the microemulsions exhibited viscoelastic fluid behavior (G’ = G”) at angular frequency of 10 to 60 rad s−1, and stable elastic fluid behavior (G’ > G’’) below 10 rad s−1 angular frequency. The viscosity of microemulsion fluids decreases as temperature increases; this indicates that the crude oil (i.e., alkanes) was solubilized in core micelles, leading to radial growth in the cylindrical part of the wormlike micelles, and resulting in a drop in end-cap energy and micelle length. No significant difference was found in the analysis of viscoelasticity evaluation and viscosity analysis for both ASP and SP microemulsions. The microemulsion tendency test and rheology test show that the addition of ASP and SP in the oil-water interface yields excellent viscoelastic properties.

A review of polymer nanohybrids for oil recovery

As oil fields go into their final stage of production, new technologies are necessary to sustain production and increase the recovery of the hydrocarbon. Chemical injection is an enhanced recovery technique, which focuses on increasing the effectiveness of waterfloods. However, the use of chemical flooding has been hampered by its relatively high cost and the adsorption of the injected chemicals onto the reservoir rocks. In recent years, nanofluids have been launched as an overall less expensive and more efficient alternative to other chemical agents. Nanoparticle inclusion is also proposed to mitigate polymer flooding performance limitations under harsh reservoir conditions. This review presents a comprehensive discussion of the most recent developments of polymer nanohybrids for oil recovery. First, the preparation methods of polymer nanohybrids are summarized and explained. Then, an explanation of the different mechanisms leading to improved oil recovery are highlighted. Finally, the current challenges and opportunities for future development and application of polymer nanohybrids for chemical flooding are identified.

Composition and Rheological Properties of Polysaccharide Extracted from Tamarind (Tamarindus indica L.) Seed

A polysaccharide was extracted in high yield from tamarind (Tamarindus indica L.) seed (TSP) by acidic hot water extraction and ethanol precipitation. It was composed of 86.2% neutral polysaccharide, 5.4% uronic acid and 1.3% protein. The molecular weight of TSP was estimated to be about 1735 kDa, with glucose, xylose, and galactose in a molar ratio of 2.9:1.8:1.0 as the major monosaccharides. The steady shear and viscoelastic properties of TSP aqueous solutions were investigated by dynamic rheometry. Results revealed that TSP aqueous solution at a concentration above 0.5% (w/v) exhibited non-Newtonian shear-thinning behavior. Dynamic oscillatory analysis revealed that 10% (w/v) TSP showed as a “weak gel” structure. Apparent viscosities and viscoelastic parameters of TSP solutions decreased drastically in an alkaline solution of pH > 10, but slightly influenced by acidic solution, high temperature and the presence of salt ions and sucrose. These results indicated that TSP possessed excellent pH-resistance and thermo-stability, which might be suitable for applications in acidic beverages and high-temperature processed foodstuffs.