4.7 Article

Investigation of surface properties of quince seed extract as a novel polymeric surfactant

期刊

FOOD HYDROCOLLOIDS
卷 123, 期 -, 页码 -

出版社

ELSEVIER SCI LTD
DOI: 10.1016/j.foodhyd.2021.107185

关键词

Quince seed extract; Surface tension; Surface rheology; Hydrocolloids; Adsorption; Polymeric surfactant

资金

  1. Fulbright Turkey as part of the Ph.D.
  2. Dissertation Research Grant program

向作者/读者索取更多资源

Quince seed extract shows promising surface activity and thickening properties, with the ability to lower surface tension to a low level and provide strong surface coverage at relatively low concentrations. The study highlights the impact of varying concentrations, pH levels, and ionic strengths on the surface properties of the extract, demonstrating its potential as a natural alternative to synthetic surfactants and stabilizers in various industries.
In recent years, there is a growing trend from both academia and the industry towards the use of clean-labeled ingredients obtained from renewable resources. Proteins and polysaccharides, in particular, are becoming increasingly popular as alternatives to already well-established synthetic surfactants. Quince seeds are a relatively novel hydrocolloid source that has recently raised interest among researchers due to their strong surface activity and viscosity-enhancing properties. This study investigates quince seed extract's surface properties (dynamic surface tension and dilatational surface rheology) and how they differ with varying concentrations (between 0.01% and 1%), pH's (3, 7, 9, and 11), and ionic strengths (0.1, 0.3, 0.5 M NaCl). By QSE addition alone, equilibrium surface tension could be lowered to similar to 36 mN/m, which is lower than the lowest ST that can be achieved with many other surface active biopolymers. Critical aggregation concentration (CAC) was identified as 0.165% w/v, meaning a relatively low extract concentration was sufficient to provide complete surface coverage. Dynamic surface tension curves revealed almost instantaneous polymer adsorption for concentrations over 0.01% w/v, which demonstrates the strong potential of the gum as a foaming agent. As solution pHs get further from the isoelectric point of QSE proteins, the rate of adsorption of QSE molecules onto the interface and the equilibrium surface pressures increased. Surface properties were also significantly affected by the ionic strength of the medium, with eq. STs decreasing with increasing QSE concentration. pH and ionic strength induced conformational changes in the interfacial layer and also led to local minima and maxima in dilatational elastic and loss modulus within ranges studied. Considering these findings, QSE is a very promising natural alternative to other polymeric surfactants and stabilizers currently used in the food, cosmetic and pharmaceutical industries.

作者

我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。

评论

主要评分

4.7
评分不足

次要评分

新颖性
-
重要性
-
科学严谨性
-
评价这篇论文

推荐

暂无数据
暂无数据