Triumfetta cordifolia and Bridelia thermifolia are two shrubs from tropical region of Africa. Their gums are traditionally extracted from fresh barks and used in traditional recipes (thickening and aromatization of sa...Triumfetta cordifolia and Bridelia thermifolia are two shrubs from tropical region of Africa. Their gums are traditionally extracted from fresh barks and used in traditional recipes (thickening and aromatization of sauces, improvement of the swelling of maize and bean cakes) and in the process of decantation of traditional beer. In order to valorize these barks in dried form, study of the effect of drying temperature on the rheological properties of their gums was carried out. In this respect, the fresh barks were dried at 40℃, 50℃, 60℃, 70℃ and 80℃ and the viscosity of their extracts was measured. The drying kinetic of the barks showed two falling rate periods represented by two drying constants?k1 and k2. The absolute viscosity of the extracts decreased beyond drying temperatures higher than 70℃ and 80℃respectively for T cordifolia and B. Thermifolia. The decreasing viscosity is attributed mainly to a reorganization of polysaccharide chains. The temperatures range lower than 70℃ could be retained to dry the barks and to extract gums without deteriorating their properties.展开更多
From results obtained in the rheological characterization of a 4% dispersion of flamboyant gum with the HaakeRT20 viscometer, for different conditions of pH = 3.0 and 9.0, temperature 5°C, 25°C and 45°C...From results obtained in the rheological characterization of a 4% dispersion of flamboyant gum with the HaakeRT20 viscometer, for different conditions of pH = 3.0 and 9.0, temperature 5°C, 25°C and 45°C, the data of the rheological behavior of the gum dispersions were fitted to the power law model. To understand and predict the behavior of this gum, a model of Lattice Boltzmann D2Q9 was developed for the behavior, in addition to simulations for the conditions handled in the experiments performed with the HaakeRT20 viscometer.展开更多
The rheological properties of six mucilage solutions (Guar Gum, Locust Bean Gum, Tamarind Gum, Flaxseed Gum, Artemisia Sphaerocephala Krasch Gum and Cassia Gum) have been examined. It was found that all six gums could...The rheological properties of six mucilage solutions (Guar Gum, Locust Bean Gum, Tamarind Gum, Flaxseed Gum, Artemisia Sphaerocephala Krasch Gum and Cassia Gum) have been examined. It was found that all six gums could be classified into three different types according to the changes of viscosity with increasing shear rate. Steady shear viscous properties in a range of shear rate from 0.1 to 100 s-1 were investigated in the provision of mucilage concentration, pH, temperature and salts. A non-Newtonian shear-thinning behavior was observed. The data of viscosity-shear successfully correlated Power law model. Apparent viscosity was apparently dependent on mucilage concentration increasing significantly as mass fraction went up. A marked dependence of viscosity on temperature was also observed;as temperature increased, the viscosity decreased sharply. The value n of flaxseed gum is minimum, which means it behaves the greatest shear-thinning properties. Both Guar gum and Tamarind gum possessed better acid-proof and alkali-proof advantages. The flow activation energy of ASKG is 4.3 kcal which is higher than other gums so that the influence of temperature on characteristics of viscosity is stronger. The mechanical spectra in the linear viscoelasticity region were studied in the temperature range from 20°C to 90°C, at a frequency range from 0.1 to 10 Hz. It was observed that Both elastic modulus G' and viscous modulus G" behaviors were found to be dependent on temperature and frequency. What have been investigated in this work could provide guidance for practical application in the field of food industry.展开更多
The rheological properties of five gum solutions (Gum Shiraz, Karaya Gum, Ghatti Gum, Arabic Gum and Gum Tragacanth) have been examined. The five mucilage solutions exhibited non-Newtonian, shear-thinning with thixotr...The rheological properties of five gum solutions (Gum Shiraz, Karaya Gum, Ghatti Gum, Arabic Gum and Gum Tragacanth) have been examined. The five mucilage solutions exhibited non-Newtonian, shear-thinning with thixotropy at higher concentrations (0.5% - 1%, m/v). According to the change of viscosity with increasing temperature, all five gums could be defined as three types: gum tragacanth and gum shiraz have a good temperature stability;karaya gum is affected by temperature obviously;the remaining two gums have a general stability. The viscosity of mucilage solutions (Arabic Gum, Ghatti Gum and Karaya Gum) had an apparent dependence on temperature. The parameter n of Shiraz Gum is the minimum, which means it has the best flow properties. The flow activation energy of karaya gum is 2.683 kcal which is the highest than other gums so that it has a great influence on temperature. The gum solutions’ viscosity had different sensitive degree over tested pH range (pH 2 - 10). Shiraz gum and arabic gum possessed better acid-proof and alkali-proof respectively. The addition of salts (NaCl and CaCl2) led to the reduction of viscosity, which was more sensitive to Ca2+ than to Na+. Both storage modulus G’ and loss modulus G” of all five gums had a dependence on temperature and frequency. These results are potentially useful for the application in the field of food processing.展开更多
Fractional order calculus can represent systems with high-order dynamics and complex nonlinear phenomena using few coefficients, since the arbitrary order of the derivatives provides an additional degree of freedom to...Fractional order calculus can represent systems with high-order dynamics and complex nonlinear phenomena using few coefficients, since the arbitrary order of the derivatives provides an additional degree of freedom to fit a specific behavior. Numerous mathematicians have contributed to the history of fractional calculus by attempting to solve a fundamental problem to the best of their understanding. Each researcher sought a definition and therefore different approaches, which has led to various definitions of differentiation and anti-differentiation of non-integer orders that are proven equivalent. Although all these definitions may be equivalent, from one specific standpoint, i.e., for a specific application, some definitions seem more attractive. Furthermore, it is well known that food gums are complex carbohydrates that can suit for a wide variety of functions in the context of food engineering. The viscoelastic behavior of food gums is crucial for these applications and formulations of new or improved food products. Small progress has been made to understand the viscoelastic behavior of food gums and there are few studies in the literature about these models. In this paper, we applied the Riemann-Liouville approach and the Fourier transform in order to obtain numerical simulations results of a fractional derivative model based on previous literature that to make a quantitative description of the viscoelastic properties behavior for a food gum. The results reveal that the fractional model shows good simulation capability and can be an attractive means for predicting and to elucidate the dynamic viscoelastic behavior of food gums.展开更多
Most seed gums have been widely used in oral and topical pharmaceutical formulations, cosmetics, and food products because of their hydrophilic properties. Gums from Tamariudus indica and Cassia fistula seeds were che...Most seed gums have been widely used in oral and topical pharmaceutical formulations, cosmetics, and food products because of their hydrophilic properties. Gums from Tamariudus indica and Cassia fistula seeds were chemically modified by carboxymethylation to improve their functionalities. The objective of the present study was to characterize and evaluate crude and carboxymethylated gums from T. indica and C. fistula seeds to achieve the controlled-release of diclofenac sodium(DS) in matrix tablet form. Both crude and carboxymethylated gums were characterized by Fourier transform infrared spectroscopy, Xray diffraction, and scanning electron microscopy. The results revealed that the gums were successfully modified by carboxymethylation and that the modified gums were amorphous in structure and had better flow properties. The carboxymethylated gums from both plant seeds did not exhibit cytotoxicity at concentrations lower than 0.5 mg/ml. All gum samples used as polymeric controlled-release agents were formulated into DS matrix tablets. Hardness and thickness tests were conducted as in-process tests. Drug content estimation and in vitro drug release studies were carried out to evaluate the matrix tablets. Increasing the concentration of gums increased compression time and hardness while it reduced the thickness. Furthermore, the results fitted well with the Korsmeyer–Peppas model. Moreover, the DS tablets were found to release the drug by super case II transport(relaxation). In summary, the carboxymethylated gum from T. indica and C. fistula seeds is an excellent, naturally sourced gum with high physicochemical and functional qualities, and can potentially be used in pharmaceutical applications as a disintegrant, diluent, and drug release-controlling agent.展开更多
Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natura...Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry.The present study aimed to evaluate the effects of 0,0.3%,and 0.5%concentrations of plant gums including Basil and Balangu,compared to guar gum at 0.4%on the physicochemical properties such as specific volume,extensibility,hardness,and color parameter,as well as sensory properties of part baked frozen bread.The results indicated adding gums to bread decreased in hardness and increased in specific volume,extensibility,color parameter and sensory properties.Based on the comparison between plant gums and guar,Basil and Balangu could improve volume,porosity,and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread.The best results were obtained in the interaction between Basil and Balangu gums on 0.5%concentration.展开更多
The synergistic study of Acacia Senegal (arabic gum) and Anacardium occidentale (cashew gum) combination in corrosion inhibition of mild steel was carried out to determine the inhibition efficiency of their combinatio...The synergistic study of Acacia Senegal (arabic gum) and Anacardium occidentale (cashew gum) combination in corrosion inhibition of mild steel was carried out to determine the inhibition efficiency of their combination. The gums were purified using standard methods and the blend prepared using the method as described by Femi – Oyewo et al. The blend was then used for corrosion study at two temperatures (303 K and 333 K) and the corrosion rates calculated. The adsorption process was found to satisfy the Langmuir isotherm and hence the sorption study reveals that the interaction is a physical one since the free energy of adsorption (ΔG^(o) ads kJ/mol) is given as (−16.47 and −15.61) kJ/mol at temperature T = 303 K and 333K accordingly. The GCMS technique was used to characterize the blend, five chemical compounds and their area percentage [6-O-(1-L-maloyl)-alpha-,beta-D-Glcp (veracylglucan A) (22.11%), 6-Octadecanoic acid (55.76%), Methylhexadecanoate (3.97%), 1-Pentadecane carboxylic acid (10.78%) and 9, 12-Octadecadienoic acid (7.38%)] were identified and subjected to computation corrosion study, the binding energy for the constituents of the blend on Fe surface were computed using Accelrys Material Studio and the mean values were found to be −327.097 kJ/mol, −446.943 kJ/mol, −602.826 kJ/mol, −608.625 kJ/mol and −693.749 kJ/mol respectively.展开更多
Loess slopes in cold and arid regions are susceptible to shallow soil degradation,which may trigger severe environmental problems related to soil erosion.To address this environmental challenge,this study selected a c...Loess slopes in cold and arid regions are susceptible to shallow soil degradation,which may trigger severe environmental problems related to soil erosion.To address this environmental challenge,this study selected a compound ecological curing agent composed of gellan gum and guar gum for stabilizing shallow loess slopes.Triaxial compression and disintegration tests were employed to comparatively analyze the effects of compound gum content,mass mix ratio,and curing age on the mechanical and disintegration properties of solidified loess.The curing mechanism was analyzed using scanning electron microscopy(SEM),and the ecological protection effect was monitored for a 60-day period.The results indicate that gellan gum,guar gum,and the compound gum can enhance the mechanical and disintegration properties of loess,promote plant growth,and optimize the ecological environment.However,the combination of gellan gum and guar gum proves more effective than using either gellan gum or guar gum alone.Considering the effects on mechanical properties,disintegration performance,and material economy,the disintegration rate of loess decreases by 75.72%compared to plain loess when the compound glue content is 0.5%,the mixing ratio of gellan gum to guar gum is 3:7 and the curing age is 7 days.Meanwhile,the cohesion and internal friction angle increase by 118.06%and 10.97%,respectively.Moreover,the disintegration performance and mechanical properties of the samples first increase and then decrease with the increase in compound glue and the mix ratio and are basically stabilized after the curing age reaches 7d.展开更多
Understanding the sedimentation and simultaneous consolidation behavior of xanthan gum(XG)-biopolymer-treated soils remains a significant research gap in developing environmentally friendly ground-improvement techniqu...Understanding the sedimentation and simultaneous consolidation behavior of xanthan gum(XG)-biopolymer-treated soils remains a significant research gap in developing environmentally friendly ground-improvement techniques for geotechnical applications.This study addresses this gap by conducting laboratory experiments on kaolinite suspensions with varying XG-to-kaolinite mass ratios(mb/ms).The results showed that the XG treatment modified the sedimentation patterns by promoting larger floc formation and accelerated settling.Additionally,the XG treatment enhanced the shear stiffness and shear strength,particularly at shallow depths.At mb/ms ratios less than 1%,the volume compression was reduced by the XG;the coefficient of compressibility decreased by 49%at 1%mb/ms,and the consolidation was accelerated,as indicated by a 387%increase in the hydraulic conductivity at 0.5%mb/ms under the vertical effective stress of 40 kPa.Contrastingly,at mb/ms ratios greater than 1%,viscous XG hydrogels clogged pores,resulting in a 45%reduction in the coefficient of consolidation at 2%mb/ms under a vertical effective stress of 15 kPa and a 35%decrease in the hydraulic conductivity at 2%mb/ms under a vertical effective stress of 40 kPa.These findings underscore the potential of XG treatment in improving the sedimentation and consolidation processes,highlighting its applicability in geotechnical projects,such as dredging,landfilling,and artificial island construction.展开更多
This study aims to enhance the mechanical properties,disintegration,and dissolution rates of crosslinked carrageenan(CRG)capsule shells by shortening the long chains of CRG through a hydrolysis reaction with citric ac...This study aims to enhance the mechanical properties,disintegration,and dissolution rates of crosslinked carrageenan(CRG)capsule shells by shortening the long chains of CRG through a hydrolysis reaction with citric acid(CA).The hydrolysis of CRG was carried out using varying concentrations of CA,resulting in hydrolyzed CRG(HCRG).This was followed by cross-linking with xanthan gum(XG)and the addition of sorbitol(SOR)as a plasticizer.The results indicated that the optimal swelling capacity of HCRG-XG/SOR hard-shell capsules occurred at a CA concentration of 0.5%,achieving a maximum swelling rate of 445.39%after 15 min.Additionally,the best capsule hardness was alsomeasured at this CA concentration,reaching a hardness level of 480.157 g(F=4.67 N).FTIR analysis demonstrated that the presence of the acid group from CA altered the composition of the CRG chains.Furthermore,SEM-EDX mapping analysis revealed that the surface morphology of the synthesized capsules exhibited a relatively smooth texture with a limited number and size of pores,resulting in good capsule stability for drug delivery.Thein vitro disintegration and dissolution rates of theHCRG-XG/SOR capsuleswere observed to be the fastest and highest atpH1.2,respectively.The disintegration time was recorded at 20 min and 46 s,while the dissolution test indicated a drug release of 78.08%after 5min and 100%after 120 min.The drug delivery kinetics ofHCRG-XG/SOR followed the Ritger-Peppas model,indicating a complex release mechanism that involved swelling,diffusion,erosion,and capsule disintegration.展开更多
Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of ...Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of the 10.4 million deaths of children under five that take place in developing countries. The aim of this study was to evaluate the influence of gum Arabic (GA) and texturized soy protein (TSP) and their interactive effect on proximate, functional, and textural properties of the protein-rich snack stick produced from ground green maize, GA powder, and ground TSP. GA varied at 0%, 4%, 8%, and 12%, while TSP varied at 0%, 12%, 24% and 36%. The 5 cm long protein-rich snack sticks were made using a sausage stuffer and baked in an oven at 110˚C for 1 hr 30 minutes. The snack sticks were subjected to proximate, functional and textural analysis using the standard methods. Increasing GA resulted in a significant (p p < 0.05) increased the protein content (32.46%), Ash content (3.6%), fat (11.96%), and moisture content (16.25%) of protein-rich snack sticks. The interactive effect between GA and TSP led to a decrease in fibre and carbohydrates. Results from this study show GA and TSP significantly enhanced the physico-chemical properties of protein-rich snack sticks. A sample with 4% GA and 36% TSP is recommended for the best physico-chemical attributes of the protein-rich snack stick.展开更多
Finding appropriate flotation reagents to separate copper-nickel sulfide ores from various magnesium silicate gangue minerals has always been a challenge in the mineral processing industry.This study introduced xantha...Finding appropriate flotation reagents to separate copper-nickel sulfide ores from various magnesium silicate gangue minerals has always been a challenge in the mineral processing industry.This study introduced xanthan gum(XG)as a non-toxic and environmentally friendly depressant of talc,olivine,and serpentine.The effects and mechanisms of XG on the aggregation and flotation behavior of talc,olivine and serpentine were investigated by flotation tests,sedimentation tests,IC-FBRM particle size analysis tests,adsorption quantity tests,Fourier transform infrared spectroscopy(FTIR)tests,X-ray photoelectron spectroscopy(XPS)analysis tests and Zeta potential tests.The flotation results indicated that when the three minerals were mixed,XG caused the talc-serpentine aggregation in the solution to shift to olivine-serpentine aggregation,with the remaining XG adsorbing on talc to depress its flotation.In addition,combining XPS and zeta potential tests,the-OH(hydroxyl)groups in XG molecules preferentially adsorbed on Mg sites on the surface of olivine through chemical bonding.The surface potential of olivine significantly shifted to a more negative value,with the negative charge on the olivine surface far exceeding that on the talc surface.This resulted in an increased aggregation effect between positively charged serpentine and negatively charged olivine due to enhanced electrostatic forces.展开更多
The environment-friendly and efficient selective separation of chalcopyrite and molybdenite poses a challenge in mineral pro-cessing.In this study,gum Arabic(GA)was initially proposed as a novel depressant for the sel...The environment-friendly and efficient selective separation of chalcopyrite and molybdenite poses a challenge in mineral pro-cessing.In this study,gum Arabic(GA)was initially proposed as a novel depressant for the selective separation of molybdenite from chalcopyrite during flotation.Microflotation results indicated that the inhibitory capacity of GA was stronger toward molybdenite than chalcopyrite.At pH 8.0 with 20 mg/L GA addition,the recovery rate of chalcopyrite in the concentrate obtained from mixed mineral flota-tion was 67.49%higher than that of molybdenite.Furthermore,the mechanism of GA was systematically investigated by various surface characterization techniques.Contact angle tests indicated that after GA treatment,the hydrophobicity of the molybdenite surface signifi-cantly decreased,but that of the chalcopyrite surface showed no apparent change.Fourier transform-infrared spectroscopy and X-ray photoelectron spectroscopy revealed a weak interaction force between GA and chalcopyrite.By contrast,GA was primarily adsorbed onto the molybdenite surface through chemical chelation,with possible contributions from hydrogen bonding and hydrophobic interactions.Pre-adsorbed GA could prevent butyl xanthate from being adsorbed onto molybdenite.Scanning electron microscopy–energy-dispersive spectrometry further indicated that GA was primarily adsorbed onto the“face”of molybdenite rather than the“edge.”Therefore,GA could be a promising molybdenite depressant for the flotation separation of Cu–Mo.展开更多
文摘Triumfetta cordifolia and Bridelia thermifolia are two shrubs from tropical region of Africa. Their gums are traditionally extracted from fresh barks and used in traditional recipes (thickening and aromatization of sauces, improvement of the swelling of maize and bean cakes) and in the process of decantation of traditional beer. In order to valorize these barks in dried form, study of the effect of drying temperature on the rheological properties of their gums was carried out. In this respect, the fresh barks were dried at 40℃, 50℃, 60℃, 70℃ and 80℃ and the viscosity of their extracts was measured. The drying kinetic of the barks showed two falling rate periods represented by two drying constants?k1 and k2. The absolute viscosity of the extracts decreased beyond drying temperatures higher than 70℃ and 80℃respectively for T cordifolia and B. Thermifolia. The decreasing viscosity is attributed mainly to a reorganization of polysaccharide chains. The temperatures range lower than 70℃ could be retained to dry the barks and to extract gums without deteriorating their properties.
文摘From results obtained in the rheological characterization of a 4% dispersion of flamboyant gum with the HaakeRT20 viscometer, for different conditions of pH = 3.0 and 9.0, temperature 5°C, 25°C and 45°C, the data of the rheological behavior of the gum dispersions were fitted to the power law model. To understand and predict the behavior of this gum, a model of Lattice Boltzmann D2Q9 was developed for the behavior, in addition to simulations for the conditions handled in the experiments performed with the HaakeRT20 viscometer.
文摘The rheological properties of six mucilage solutions (Guar Gum, Locust Bean Gum, Tamarind Gum, Flaxseed Gum, Artemisia Sphaerocephala Krasch Gum and Cassia Gum) have been examined. It was found that all six gums could be classified into three different types according to the changes of viscosity with increasing shear rate. Steady shear viscous properties in a range of shear rate from 0.1 to 100 s-1 were investigated in the provision of mucilage concentration, pH, temperature and salts. A non-Newtonian shear-thinning behavior was observed. The data of viscosity-shear successfully correlated Power law model. Apparent viscosity was apparently dependent on mucilage concentration increasing significantly as mass fraction went up. A marked dependence of viscosity on temperature was also observed;as temperature increased, the viscosity decreased sharply. The value n of flaxseed gum is minimum, which means it behaves the greatest shear-thinning properties. Both Guar gum and Tamarind gum possessed better acid-proof and alkali-proof advantages. The flow activation energy of ASKG is 4.3 kcal which is higher than other gums so that the influence of temperature on characteristics of viscosity is stronger. The mechanical spectra in the linear viscoelasticity region were studied in the temperature range from 20°C to 90°C, at a frequency range from 0.1 to 10 Hz. It was observed that Both elastic modulus G' and viscous modulus G" behaviors were found to be dependent on temperature and frequency. What have been investigated in this work could provide guidance for practical application in the field of food industry.
文摘The rheological properties of five gum solutions (Gum Shiraz, Karaya Gum, Ghatti Gum, Arabic Gum and Gum Tragacanth) have been examined. The five mucilage solutions exhibited non-Newtonian, shear-thinning with thixotropy at higher concentrations (0.5% - 1%, m/v). According to the change of viscosity with increasing temperature, all five gums could be defined as three types: gum tragacanth and gum shiraz have a good temperature stability;karaya gum is affected by temperature obviously;the remaining two gums have a general stability. The viscosity of mucilage solutions (Arabic Gum, Ghatti Gum and Karaya Gum) had an apparent dependence on temperature. The parameter n of Shiraz Gum is the minimum, which means it has the best flow properties. The flow activation energy of karaya gum is 2.683 kcal which is the highest than other gums so that it has a great influence on temperature. The gum solutions’ viscosity had different sensitive degree over tested pH range (pH 2 - 10). Shiraz gum and arabic gum possessed better acid-proof and alkali-proof respectively. The addition of salts (NaCl and CaCl2) led to the reduction of viscosity, which was more sensitive to Ca2+ than to Na+. Both storage modulus G’ and loss modulus G” of all five gums had a dependence on temperature and frequency. These results are potentially useful for the application in the field of food processing.
文摘Fractional order calculus can represent systems with high-order dynamics and complex nonlinear phenomena using few coefficients, since the arbitrary order of the derivatives provides an additional degree of freedom to fit a specific behavior. Numerous mathematicians have contributed to the history of fractional calculus by attempting to solve a fundamental problem to the best of their understanding. Each researcher sought a definition and therefore different approaches, which has led to various definitions of differentiation and anti-differentiation of non-integer orders that are proven equivalent. Although all these definitions may be equivalent, from one specific standpoint, i.e., for a specific application, some definitions seem more attractive. Furthermore, it is well known that food gums are complex carbohydrates that can suit for a wide variety of functions in the context of food engineering. The viscoelastic behavior of food gums is crucial for these applications and formulations of new or improved food products. Small progress has been made to understand the viscoelastic behavior of food gums and there are few studies in the literature about these models. In this paper, we applied the Riemann-Liouville approach and the Fourier transform in order to obtain numerical simulations results of a fractional derivative model based on previous literature that to make a quantitative description of the viscoelastic properties behavior for a food gum. The results reveal that the fractional model shows good simulation capability and can be an attractive means for predicting and to elucidate the dynamic viscoelastic behavior of food gums.
基金the Higher Education Research Promotion-National Research Universities(HERP-NRU)for financial support under grant no.2559A10862013
文摘Most seed gums have been widely used in oral and topical pharmaceutical formulations, cosmetics, and food products because of their hydrophilic properties. Gums from Tamariudus indica and Cassia fistula seeds were chemically modified by carboxymethylation to improve their functionalities. The objective of the present study was to characterize and evaluate crude and carboxymethylated gums from T. indica and C. fistula seeds to achieve the controlled-release of diclofenac sodium(DS) in matrix tablet form. Both crude and carboxymethylated gums were characterized by Fourier transform infrared spectroscopy, Xray diffraction, and scanning electron microscopy. The results revealed that the gums were successfully modified by carboxymethylation and that the modified gums were amorphous in structure and had better flow properties. The carboxymethylated gums from both plant seeds did not exhibit cytotoxicity at concentrations lower than 0.5 mg/ml. All gum samples used as polymeric controlled-release agents were formulated into DS matrix tablets. Hardness and thickness tests were conducted as in-process tests. Drug content estimation and in vitro drug release studies were carried out to evaluate the matrix tablets. Increasing the concentration of gums increased compression time and hardness while it reduced the thickness. Furthermore, the results fitted well with the Korsmeyer–Peppas model. Moreover, the DS tablets were found to release the drug by super case II transport(relaxation). In summary, the carboxymethylated gum from T. indica and C. fistula seeds is an excellent, naturally sourced gum with high physicochemical and functional qualities, and can potentially be used in pharmaceutical applications as a disintegrant, diluent, and drug release-controlling agent.
文摘Part baking of bread and frozen storage as the new methods have attracted a lot of attention due to an increase in shelf life and the availability of fresh bread at any time.Replacing traditional additives with natural gums such as plant gum for producing bread with long shelf life is considered as a major technological challenge in bakery industry.The present study aimed to evaluate the effects of 0,0.3%,and 0.5%concentrations of plant gums including Basil and Balangu,compared to guar gum at 0.4%on the physicochemical properties such as specific volume,extensibility,hardness,and color parameter,as well as sensory properties of part baked frozen bread.The results indicated adding gums to bread decreased in hardness and increased in specific volume,extensibility,color parameter and sensory properties.Based on the comparison between plant gums and guar,Basil and Balangu could improve volume,porosity,and sensory score more than guar against the guar which was more effective on moisture content and firmness of Barbari bread.The best results were obtained in the interaction between Basil and Balangu gums on 0.5%concentration.
文摘The synergistic study of Acacia Senegal (arabic gum) and Anacardium occidentale (cashew gum) combination in corrosion inhibition of mild steel was carried out to determine the inhibition efficiency of their combination. The gums were purified using standard methods and the blend prepared using the method as described by Femi – Oyewo et al. The blend was then used for corrosion study at two temperatures (303 K and 333 K) and the corrosion rates calculated. The adsorption process was found to satisfy the Langmuir isotherm and hence the sorption study reveals that the interaction is a physical one since the free energy of adsorption (ΔG^(o) ads kJ/mol) is given as (−16.47 and −15.61) kJ/mol at temperature T = 303 K and 333K accordingly. The GCMS technique was used to characterize the blend, five chemical compounds and their area percentage [6-O-(1-L-maloyl)-alpha-,beta-D-Glcp (veracylglucan A) (22.11%), 6-Octadecanoic acid (55.76%), Methylhexadecanoate (3.97%), 1-Pentadecane carboxylic acid (10.78%) and 9, 12-Octadecadienoic acid (7.38%)] were identified and subjected to computation corrosion study, the binding energy for the constituents of the blend on Fe surface were computed using Accelrys Material Studio and the mean values were found to be −327.097 kJ/mol, −446.943 kJ/mol, −602.826 kJ/mol, −608.625 kJ/mol and −693.749 kJ/mol respectively.
基金funded by the Natural Science Foundation of Inner Mongolia Autonomous Region(2023JQ03,2023QN05014)the Youth Science and Technology Talents Project of Autonomous Region Colleges and Universities(NJYT22108)。
文摘Loess slopes in cold and arid regions are susceptible to shallow soil degradation,which may trigger severe environmental problems related to soil erosion.To address this environmental challenge,this study selected a compound ecological curing agent composed of gellan gum and guar gum for stabilizing shallow loess slopes.Triaxial compression and disintegration tests were employed to comparatively analyze the effects of compound gum content,mass mix ratio,and curing age on the mechanical and disintegration properties of solidified loess.The curing mechanism was analyzed using scanning electron microscopy(SEM),and the ecological protection effect was monitored for a 60-day period.The results indicate that gellan gum,guar gum,and the compound gum can enhance the mechanical and disintegration properties of loess,promote plant growth,and optimize the ecological environment.However,the combination of gellan gum and guar gum proves more effective than using either gellan gum or guar gum alone.Considering the effects on mechanical properties,disintegration performance,and material economy,the disintegration rate of loess decreases by 75.72%compared to plain loess when the compound glue content is 0.5%,the mixing ratio of gellan gum to guar gum is 3:7 and the curing age is 7 days.Meanwhile,the cohesion and internal friction angle increase by 118.06%and 10.97%,respectively.Moreover,the disintegration performance and mechanical properties of the samples first increase and then decrease with the increase in compound glue and the mix ratio and are basically stabilized after the curing age reaches 7d.
基金supported by the National Research Foundation of Korea(NRF)grant funded by the Korean government(MSIT)(Grant No.2022R1A2C2091517).
文摘Understanding the sedimentation and simultaneous consolidation behavior of xanthan gum(XG)-biopolymer-treated soils remains a significant research gap in developing environmentally friendly ground-improvement techniques for geotechnical applications.This study addresses this gap by conducting laboratory experiments on kaolinite suspensions with varying XG-to-kaolinite mass ratios(mb/ms).The results showed that the XG treatment modified the sedimentation patterns by promoting larger floc formation and accelerated settling.Additionally,the XG treatment enhanced the shear stiffness and shear strength,particularly at shallow depths.At mb/ms ratios less than 1%,the volume compression was reduced by the XG;the coefficient of compressibility decreased by 49%at 1%mb/ms,and the consolidation was accelerated,as indicated by a 387%increase in the hydraulic conductivity at 0.5%mb/ms under the vertical effective stress of 40 kPa.Contrastingly,at mb/ms ratios greater than 1%,viscous XG hydrogels clogged pores,resulting in a 45%reduction in the coefficient of consolidation at 2%mb/ms under a vertical effective stress of 15 kPa and a 35%decrease in the hydraulic conductivity at 2%mb/ms under a vertical effective stress of 40 kPa.These findings underscore the potential of XG treatment in improving the sedimentation and consolidation processes,highlighting its applicability in geotechnical projects,such as dredging,landfilling,and artificial island construction.
基金funded through the Penelitian Unggulan Halal,Airlangga University FY 2024 grant number:987/UN3/2024.
文摘This study aims to enhance the mechanical properties,disintegration,and dissolution rates of crosslinked carrageenan(CRG)capsule shells by shortening the long chains of CRG through a hydrolysis reaction with citric acid(CA).The hydrolysis of CRG was carried out using varying concentrations of CA,resulting in hydrolyzed CRG(HCRG).This was followed by cross-linking with xanthan gum(XG)and the addition of sorbitol(SOR)as a plasticizer.The results indicated that the optimal swelling capacity of HCRG-XG/SOR hard-shell capsules occurred at a CA concentration of 0.5%,achieving a maximum swelling rate of 445.39%after 15 min.Additionally,the best capsule hardness was alsomeasured at this CA concentration,reaching a hardness level of 480.157 g(F=4.67 N).FTIR analysis demonstrated that the presence of the acid group from CA altered the composition of the CRG chains.Furthermore,SEM-EDX mapping analysis revealed that the surface morphology of the synthesized capsules exhibited a relatively smooth texture with a limited number and size of pores,resulting in good capsule stability for drug delivery.Thein vitro disintegration and dissolution rates of theHCRG-XG/SOR capsuleswere observed to be the fastest and highest atpH1.2,respectively.The disintegration time was recorded at 20 min and 46 s,while the dissolution test indicated a drug release of 78.08%after 5min and 100%after 120 min.The drug delivery kinetics ofHCRG-XG/SOR followed the Ritger-Peppas model,indicating a complex release mechanism that involved swelling,diffusion,erosion,and capsule disintegration.
文摘Protein-energy malnutrition (PEM) as a result of poor nutrition, especially for deprived resourced households, is a big health concern in the world. According to the World Health Organisation, PEM accounts for 49% of the 10.4 million deaths of children under five that take place in developing countries. The aim of this study was to evaluate the influence of gum Arabic (GA) and texturized soy protein (TSP) and their interactive effect on proximate, functional, and textural properties of the protein-rich snack stick produced from ground green maize, GA powder, and ground TSP. GA varied at 0%, 4%, 8%, and 12%, while TSP varied at 0%, 12%, 24% and 36%. The 5 cm long protein-rich snack sticks were made using a sausage stuffer and baked in an oven at 110˚C for 1 hr 30 minutes. The snack sticks were subjected to proximate, functional and textural analysis using the standard methods. Increasing GA resulted in a significant (p p < 0.05) increased the protein content (32.46%), Ash content (3.6%), fat (11.96%), and moisture content (16.25%) of protein-rich snack sticks. The interactive effect between GA and TSP led to a decrease in fibre and carbohydrates. Results from this study show GA and TSP significantly enhanced the physico-chemical properties of protein-rich snack sticks. A sample with 4% GA and 36% TSP is recommended for the best physico-chemical attributes of the protein-rich snack stick.
基金Project(52264022)supported by the National Natural Science Foundation of ChinaProject(BGRIMM-KJSKL-2025-17)supported by the Open Foundation of State Key Laboratory of Mineral Processing,China。
文摘Finding appropriate flotation reagents to separate copper-nickel sulfide ores from various magnesium silicate gangue minerals has always been a challenge in the mineral processing industry.This study introduced xanthan gum(XG)as a non-toxic and environmentally friendly depressant of talc,olivine,and serpentine.The effects and mechanisms of XG on the aggregation and flotation behavior of talc,olivine and serpentine were investigated by flotation tests,sedimentation tests,IC-FBRM particle size analysis tests,adsorption quantity tests,Fourier transform infrared spectroscopy(FTIR)tests,X-ray photoelectron spectroscopy(XPS)analysis tests and Zeta potential tests.The flotation results indicated that when the three minerals were mixed,XG caused the talc-serpentine aggregation in the solution to shift to olivine-serpentine aggregation,with the remaining XG adsorbing on talc to depress its flotation.In addition,combining XPS and zeta potential tests,the-OH(hydroxyl)groups in XG molecules preferentially adsorbed on Mg sites on the surface of olivine through chemical bonding.The surface potential of olivine significantly shifted to a more negative value,with the negative charge on the olivine surface far exceeding that on the talc surface.This resulted in an increased aggregation effect between positively charged serpentine and negatively charged olivine due to enhanced electrostatic forces.
基金supported by the National Key Research and Development Program of China(Nos.2022YFC2904502 and 2022YFC2904501)the Major Science and Technology Projects in Yunnan Province,China(No.202202AB080012).
文摘The environment-friendly and efficient selective separation of chalcopyrite and molybdenite poses a challenge in mineral pro-cessing.In this study,gum Arabic(GA)was initially proposed as a novel depressant for the selective separation of molybdenite from chalcopyrite during flotation.Microflotation results indicated that the inhibitory capacity of GA was stronger toward molybdenite than chalcopyrite.At pH 8.0 with 20 mg/L GA addition,the recovery rate of chalcopyrite in the concentrate obtained from mixed mineral flota-tion was 67.49%higher than that of molybdenite.Furthermore,the mechanism of GA was systematically investigated by various surface characterization techniques.Contact angle tests indicated that after GA treatment,the hydrophobicity of the molybdenite surface signifi-cantly decreased,but that of the chalcopyrite surface showed no apparent change.Fourier transform-infrared spectroscopy and X-ray photoelectron spectroscopy revealed a weak interaction force between GA and chalcopyrite.By contrast,GA was primarily adsorbed onto the molybdenite surface through chemical chelation,with possible contributions from hydrogen bonding and hydrophobic interactions.Pre-adsorbed GA could prevent butyl xanthate from being adsorbed onto molybdenite.Scanning electron microscopy–energy-dispersive spectrometry further indicated that GA was primarily adsorbed onto the“face”of molybdenite rather than the“edge.”Therefore,GA could be a promising molybdenite depressant for the flotation separation of Cu–Mo.
