0000000000285251
AUTHOR
M.j. Hernández
showing 20 related works from this author
Effect of carboxymethyl cellulose concentration on rheological behavior of milk and aqueous systems. A creep and recovery study
2009
Carboxymethyl cellulose (CMC) is an anionic polysaccharide used mainly as stabilizer and thickener agent. The purpose of this study was to investigate the effect of CMC concentration on viscoelasticity of dairy and aqueous model systems through the analysis of creep and recovery tests. The viscoelastic properties of different concentrations of CMC (0.75, 1.00, 1.25, and 1.50% w/w) in two milk systems (skimmed milk and whole milk) were compared with those of the same concentration of biopolymer in aqueous solution. Creep curves were fitted to a six parameter mechanical model (Burger + Kelvin-Voigt), whereas an empirical equation was used for recovery. The creep and recovery properties of sam…
Oscillatory measurements for salad dressings stabilized with modified starch, xanthan gum, and locust bean gum
2006
The rheological properties of low-oil-content food emulsions were analyzed with oscillatory tests within the linear viscoelastic region. The formulations of these salad dressings usually include modified starch because of its low cost and the special creamy texture that it affords. The combination of starch with other natural gums may improve the quality of the product. A reference emulsion containing 4% modified starch and four other formulations in which the starch was partially replaced by xanthan gum (0.4%), locust bean gum (0.4%), and synergistic blends of these gums (0.03 + 0.03% or 0.1 + 0.1%) were formulated. Gels before emulsification were studied for comparative purposes. All syst…
Thixotropic Behavior of Salad Dressings Stabilized with Modified Starch, Pectin, and Gellan Gum. Influence of Temperature
2008
The thixotropy of low‐oil salad dressing has been analyzed at different temperatures (8–26°C). The usual formulation containing modified starch (4%) was compared with others in which part of the starch had been substituted by pectin (0.5%) or different concentrations of gellan (0.1 and 0.5%). Up and down flow curves were measured, showing in all cases shear thinning behavior and fitting the Herschel‐Bulkley model. Thixotropic areas enclosed by the up curve and the corresponding different down curves, STh, were obtained. With the aim of establishing comparative results, and since the viscosities were quite different, the parameter considered was relative thixotropic area, SR (%)=100 (STh/Sup…
Physics demos for all UVEG degrees: a unique project in Spain
2016
Abstract The Physics Demo Project at the University of Valencia ( www.uv.es/fisicademos ) has developed a collection of physics demonstrations to be used during lectures. It consists of more than 130 experimental demos about different physics topics. More than 30 professors borrow them whenever they lecture on physics in any of our 40 courses in 17 different science or technical degrees, involving 246 ECTS and more than 3500 students. Each demo kit with a simple experimental set displays a particular physics phenomenon. An on-line user guide highlights the main physics principles involved, instructions on how to use it and advices of how to link it to the theoretical concepts or to technica…
Kinetic interpretation of influence of sodium chloride concentration and temperature on xanthan gum dispersion flow model
2001
The present study derives a fixed-concentration (0.4%) xanthan gum dispersion flow model for different molar concentrations of sodium chloride (0–0.25M) and different temperatures (20–70°C). The Ostwald–de Waele model is used in all cases. A temperature rise reduces the shear-thinning characteristics of the systems, although the power law index is much less sensitive to changes in temperature when NaCl is added, even in very small amounts. The lowest consistency values correspond to the dispersions formulated in the absence of salt, the highest values are observed for molar values of ≥0.15, and there are decreases in consistency upon raising the temperature in all cases. The viscous behavio…
Acyclovir Delivery Matrices Based on Poly(Ethylene Glycol)/Chitosan Semi-Interpenetrating Networks
2007
Abstract Chitosan matrix systems have been studied as potential vehicles for the prolonged release of acyclovir (ACV). The influence of chitosan concentration (from 0.83% to 1.67%) on viscoelastic properties of formulations with and without glyoxal was analyzed. For chitosan‐poly(ethylene glycol) 400 formulations loss modulus ( G ″) are greater than storage modulus ( G ′). This corresponds to the characteristic behavior of nonstructured systems. When glyoxal was added to the chitosan‐poly(ethylene glycol) 400 formulations, gelled matrix was obtained (i.e., G ′ is higher than G ″), except for the lowest chitosan concentration. ACV release rates for the both types of systems, with and without…
Reduction of saturated fat in chocolate by using sunflower oil-hydroxypropyl methylcellulose based oleogels
2021
The suitability of sunflower oil-hydroxypropyl methylcellulose (HPMC) based oleogel obtained by emulsion template approach as partial cocoa butter (CB) replacer in chocolates was investigated. A level of 50% CB replacement was optimum, as higher level of replacement affected the sensory appearance in comparison to the control chocolate (without added oleogel). Four levels of HPMC (0.5, 1, 1.5 and 2%) were considered. Textural and calorimetric properties, as well as sensory properties obtained by Free Choice Profile of the formulated chocolates were investigated. Partial replacement of CB by the sunflower-HPMC based oleogel reduced significantly the chocolate hardness. Higher HPMC concentrat…
A laboratory experiment on inferring Poiseuille's law for undergraduate students
2006
In this paper a laboratory experiment is proposed to infer Poiseuille's law. A simple set-up based on two flasks joined by a detachable tube allows one to measure using tubes of different radii and different lengths. One of the flasks is connected to a vacuum pump to control the pressure differential between the tube extremes. The influence on the flow of different radii, lengths, pressures and viscosities can be studied in a didactic way by measuring the flow rate for each of these variables. The experiment can be performed getting together the students in groups, so that each group concentrates on the effect on the flow of a specific variable, leaving the rest fixed. After putting togethe…
Mangiferin nanoemulsions in treatment of inflammatory disorders and skin regeneration
2018
Abstract In this paper mangiferin nanoemulsions were developed using hyaluronic acid of different molecular weight, in absence or presence of Transcutol-P. An extensive study was carried out on the physico-chemical properties of nanoemulsions. Nanosizer and transmission electron microscopy showed oil droplets average size 296 nm with monodisperses distribution (PI ≤ 0.30). The zeta potential was highly negative (−30 mV). FTIR analysis confirms the existence of physical interactions among compounds. Rheological measurements allowed to conclude that all formulations present a pseudoplastic behavior (s ∼ 0.4) in presence of the biopolymer. Moreover, mangiferin release depends on the molecular …
Chitosomes as drug delivery systems for C-phycocyanin: preparation and characterization.
2010
The aim of this work was to investigate chitosomes, i.e. liposomes coated by a polyelectrolyte complex between chitosan (CH) and xantan gum (XG), as potential delivery system for oral administration of the protein C-phycocyanin. To this purpose several CH-XG-microcomplexes were prepared in aqueous lactic acid at different chitosan-xanthan gum percent ratios and rheological properties of the microcomplexes were studied to analyse the contribution of chitosan and xanthan gum in the reaction of microcomplexation. After establishing the best microcomplexes, chitosomes were prepared by coating C-phycocyanin loaded liposomes with the CH-XG hydrogels using spray-drying or freeze-drying. The chitos…
Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan—Iocust bean gum— NaCMC mixtures Influencia de la velocid…
2000
A method is described that allows the development of an empirical approach to quantify synergistic interactions and their variations with shear rate. The approach is based on the definition of a viscous synergism index, Iv. The method is applied to xanthan-locust bean gum gels, and an equation is developed for relating the synergism index to shear rate, γ, and the locust bean gum/xanthan gum concentration ratio, z. The value of at which that function has a maximum, IMV, is calculated. This value of z provided an estimation of the proportion of gums at which maximum synergism occurs. A decreasing exponential dependence of these IMV on γ is shown. The influence of the addition of a fixed pro…
Creep–recovery and oscillatory rheology of flour-based systems
2023
The chapter reviews the application of creep-recovery and oscillatory rheological tests in flour based systems, including simple flour water systems, and more complex ones, such as bread, cookies and biscuits. A theoretical introduction about the fundaments and methods of linear viscoelastic rheology is presented, including general mathematical models and their application in flour based systems. A summary of experimental conditions to perform the rheological tests is covered. Functionality of flour based systems is extremely dependent on their viscoelastic properties. Processes like mixing, pumping, lamination, baking performance have been found to be strongly dependent on the system visco…
Cluster classification of dysphagia-oriented products considering flow, thixotropy and oscillatory testing
2011
Abstract The present paper proposes an objective classification of commercial thickened food widely used in patients with dysphagia. A total of 34 commercial enteral nutrition products were analyzed (beverages, main courses and desserts) corresponding to 6 different commercial brands. All these products contain different hydrocolloids (i.e., starch, xanthan gum, carrageenans, etc.) as thickeners, in order to get the desired texture. Joint consideration has been made of viscous behavior (flow and thixotropy) and viscoelastic behavior (oscillatory testing). Rheological measurements were fitted to different rheological and empirical mathematical models, and a total of 11 parameters were genera…
Creep and recovery experimental investigation of low oil content food emulsions
2008
Abstract Creep and recovery tests have been performed to study the viscoelastic behavior of low oil content food emulsions. Formulations of salad dressings usually include modified starch (MS) due to its low cost and the special creamy texture if affords. The combination of starch with other natural gums may improve the quality of the product. A reference emulsion containing 4% MS, and four other formulations in which the starch was partially replaced by xanthan gum (XG), locust bean gum (LBG) and two synergistic blends of these gums were formulated. Gels prior to emulsification were studied for comparative purposes. The viscoelastic behavior of all the systems was characterized by means of…
Influence of composition on mechanical properties of strawberry gels. Compression test and texture profile analysis / Influencia de la composición de…
1999
Fruit gels were prepared containing four levels (20, 40, 60 and 80%) of strawberry pulp, four levels (0.5, 0.7, 0.9 and 1.1 %) of hydrocolloids (kappa-carrageenan plus locust bean gum, 1:1) and two levels (0, 10%) of sucrose. Their mechanical properties were analyzed by compression (failure stress and failure strain) and by texture profile analysis, TPA (hardness, cohesiveness, springiness, adhesive ness, and chewiness). Addition of hydrocolloids produced expected increases in both stress and strain at failure. Sucrose increased failure stress but did not alter strain values. Increasing the pulp content from 20 to 80% resulted in a slight increase in stress and clearly lowered strain at fa…
Thixotropy of Highly Viscous Sodium (Carboxymethyl)cellulose Hydrogels
1997
A general method to quantify the thixotropic behavior of systems with very low thixotropy is proposed. The areas enclosed by the rheograms τ=fγ. must be fitted to functions with well-determined boundary conditions. From these equations the corresponding thixotropic areas are obtained, together with the theoretical area enclosed by the rheogram corresponding to the maximum rheodestruction. The proposed method is applied to high viscosity sodium (carboxymethyl)cellulose gels.
Influence of xanthan gum and locust bean gum upon flow and thixotropic behaviour of food emulsions containing modified starch
2007
Abstract Low oil content mayonnaises are food emulsions which exhibit shear thinning and thixotropic behaviour. They include generally modified starch in their formulation. In this work we study the effect of substituting part of this starch with other natural gums, such as xanthan gum or locust bean gum, upon the consistency and stability of the emulsions in relation to stirring. The gels prior to final emulsification have also been analyzed. Steady flow curves of all systems are well described by the Carreau model. The emulsions containing the greatest percentage of gums presented significantly higher viscosity than the reference emulsion and the emulsions containing the synergistic mixtu…
Rheological characterization of chitosan matrices: Influence of biopolymer concentration
2007
Viscoelastic properties of chitosan (CH), chitosan-poly(ethylene glycol) 400 (CH-PEG), and chitosan-poly(ethylene glycol) 400 with glyoxal as crosslinking agent (CH-PEG-Gly) systems were studied to analyze the effect of chitosan concentration (from 0.83 to 1.67%). Dynamic moduli increase as chitosan concentration increases for all systems. For CH and CH-PEG systems the loss modulus (G″) is greater than the storage modulus (G′) with predominance of the viscous over the elastic behavior. This corresponds to the characteristic behavior of solutions (nonstructured systems). The presence of PEG 400 induces a complementary reinforcement of the mechanical properties of the system. Except for the l…
Analysis of stability of food emulsions by Eyring's Theory: Influence of different biopolymers
2004
Eyring's kinetic theory of liquids was applied to the study of flow behavior of low oil content mayonnaises at different temperatures. These food emulsions were formulated with different biopolymers as stabilizers (polysaccharides such as modified starch, gellan gum, and pectin). The analysis of the values obtained for the parameters of the Eyring equation for viscosity determined the emulsion containing only starch as a stabilizer is the most unstable to stirring. Replacement of part of the starch with gellan gum or pectin enhances the stability of the emulsion. The results for activation energy are quite similar for high shear rates, which can be explained by the evolution of the average …
Viscous Synergism in Carrageenans (κ and λ) and Locust Bean Gum Mixtures: Influence of Adding Sodium Carboxymethylcellulose
2001
Se han estudiado las interacciones sinergicas entre la goma de garrofin (LBG) y dos tipos de carragenanos (kappa y lambda). Para cada mezcla se obtuvo el indice de sinergia viscosa, Iy, en funcion de la relacion de concentraciones, z =c'LBG/c'car, y de la velocidad de cizalla. Los valores de estos indices disminuyeron al aumentar la velocidad de cizalla en ambos sistemas binarios. En las mezclas de LBG + K, I, presento un maximo para una relacion de concentraciones z = 60/40, que puede considerarse como la optima proporcion de estas gomas en la mezcla. Sin embargo, en los sistemas LBG + A, I, aumento con z en todo el intervalo considerado, es decir, la mayor sinergia correspondio a las meno…