Rheological and tribological properties of seaweed powders as thickeners for liquid foods

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dc.article.number110116
dc.catalogadoryvc
dc.contributor.authorCovacevich Flores, Leyla Francisca
dc.contributor.authorAguilera Radic, José Miguel
dc.contributor.authorMoreno Constenla, María Carolina
dc.contributor.authorBrossard Aravena, Natalia Daniela
dc.contributor.authorOsorio Lira, Fernando Alberto
dc.date.accessioned2024-04-24T21:09:05Z
dc.date.available2024-04-24T21:09:05Z
dc.date.issued2024
dc.description.abstractThickened liquid foods are particularly interesting in culinary applications and the management of swallowing disorders. Polysaccharide molecules and suspended soft particles play a major role in increasing viscosity and mouthfeel. In this work, tribo-rheological effects of finely ground particles (less than 75 microns) of Durvillaea antarctica seaweed (SP) as a minimally processed and natural alternative to commercial thickeners were studied. Shear viscosity (η), viscoelastic moduli (G’, G’’), and the coefficient of friction (CoF) were determined for SP dispersions, using as controls two commercial thickeners: modified maize starch-based (TE) and xanthan gum-based (TU). SP and SP dispersions were characterized microstructurally and evaluated at concentrations of 1.2%, 2.4%, and 4.8% w/v, with and without artificial saliva (AS). SP dispersions exhibited a pseudoplastic behavior in the range of shear rates 0.1-100 s-1 and viscoelasticity (G’>G”) in the 0.1-80 rad/s frequency range. The incorporation of AS had a dilution effect in SP and TU dispersions, but additionally, in the case of TE, a hydrolyzing effect decreased the values of the responses. In the tribology experiments, all samples followed a Stribeck curve. SP dispersions were more lubricating than AS and controls in the physiological range of velocities during oral processing and swallowing (e.g.,>100 mm/s). The thickening, viscoelastic, and lubrication behavior of SP dispersions were attributed to the soluble solids released from the SP (37%-51% d.w.) and interactions with ghosts of SP particles in the continuous aqueous phase. Fine seaweed particles may be a sustainable and low-cost alternative to commercial thickeners in some food applications
dc.fuente.origenORCID
dc.identifier.doi10.1016/j.foodhyd.2024.110116
dc.identifier.urihttps://doi.org/10.1016/j.foodhyd.2024.110116
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/85326
dc.information.autorucEscuela de Ingeniería; Covacevich Flores, Leyla Francisca; S/I; 1193811
dc.information.autorucEscuela de Ingeniería; Aguilera Radic, José Miguel; S/I; 29690
dc.information.autorucEscuela de Ingeniería; Moreno Constenla, María Carolina; S/I; 18031
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Brossard Aravena, Natalia Daniela; 0000-0001-7444-8869; 149592
dc.information.autorucFacultad de Agronomía e Ingenieria Forestal; Osorio Lira, Fernando Alberto; S/I; 1160633
dc.language.isoen
dc.nota.accesocontenido completo
dc.pagina.final30
dc.pagina.inicio1
dc.rightsacceso abierto
dc.subjectThickeners
dc.subjectSeaweed
dc.subjectFriction
dc.subjectRheological behavior
dc.subjectMicrostructure
dc.subject.ddc620
dc.subject.deweyIngenieríaes_ES
dc.titleRheological and tribological properties of seaweed powders as thickeners for liquid foods
dc.typeartículo
sipa.codpersvinculados1193811
sipa.codpersvinculados29690
sipa.codpersvinculados18031
sipa.codpersvinculados149592
sipa.codpersvinculados1160633
sipa.trazabilidadORCID;2024-04-22
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