Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties

Innovative Food Science and Emerging Technologies

Volumn 20, Issue , 2013, Pages 182-190

  Farahnaky, A ^a   Bakhshizadeh Shirazi, Sh ^a   Mesbahi, Gh ^a   Majzoobi, M ^a   Rezvani, E ^b   Schleining, G ^b  

^a SHIRAZ UNIVERSITY   (Iran)

^b UNIVERSITY OF NATURAL RESOURCES AND LIFE SCIENCES   (Austria)

Author keywords

Isolation; Physicochemical properties; Salvia macrosiphon; Seed mucilage; Ultrasound

Indexed keywords

COMMERCIAL PRODUCTIONS; CONSISTENCY COEFFICIENT; CRITICAL CONCENTRATION; ISOLATION; PHYSICOCHEMICAL CHARACTERISTICS; PHYSICOCHEMICAL PROPERTY; RHEOLOGICAL MEASUREMENTS; SALVIA MACROSIPHON;

ADHESIVES; CENTRIFUGATION; COLLOIDS; RHEOLOGY;

ULTRASONICS;

MACROSIPHUM; SALVIA;

EID: 84889086718     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2013.06.003     Document Type: Article

References (23)

1. H. Afshari-Jouybari, and A. Farahnaky Evaluation of Photoshop software potential for food colorimetry Journal of Food Engineering 106 2011 170 175
2. AOAC Association of Official Analytical Chemists, official methods of analysis 14th ed. 1984 (Washington DC)
3. H. Bagherian, F.Z. Ashtiani, A. Fouladitajar, and M. Mohtashamy Comparisons between conventional, microwave and ultrasound-assisted methods for extraction of pectin from grapefruit Chemical Engineering and Processing: Process Intensification 50 2011 1237 1243
4. S. Baxter, S. Zivanovic, and J. Weiss Molecular weight and degree of acetylation of high-intensity ultrasonicated chitosan Food Hydrocolloids 19 2005 821 830
5. A. Bostan, S.M.A. Razavi, and R. Farhoosh Optimization of hydrocolloid extraction from wild sage seed (Salvia macrosiphon) using response surface methodology International Journal of Food Properties 13 2010 1380 1392
6. Z.J. Dolatowski, J. Stadnik, and D. Stasiak Application of ultrasound in food technology ACTA Scientiarum Polonorum Technologia Alimentaria 6 3 2007 89 99
7. A. Farahnaky, H. Askari, M. Majzoobi, and Gh. Mesbahi The impact of concentration, temperature and pH on dynamic rheology of psyllium gels Journal of Food Engineering 100 2 2010 294 301
8. S.E. Harding The intrinsic viscosity of biological macromolecules Progress in measurement, interpretation and application to structure in diluted solution 1997 Elsevier UK 207 262
9. C. Ibanez, and C. Ferrero Extraction and characterization of the hydrocolloid from Prosopis flexuosa DC seeds Food Research International 36 2003 455 460
10. H. Karazhiyan, and S.M.A. Razavi Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology Food Hydrocolloids 24 2010 1 6
11. A. Koocheki, S.A. Mortazavi, F. Shahidi, S.M.A. Razavi, and A.R. Taherian Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent Journal of Food Engineering 91 2009 490 496
12. A. Koocheki, A.R. Taherian, S.M.A. Razavi, and A. Bostan Response surface methodology for optimization of extraction yield, viscosity, hue and emulsion stability of mucilage extracted from Lepidium perfoliatum seeds Food Hydrocolloids 23 2009 2369 2379
13. A.V. Mohod, and P.R. Gogate Ultrasonic degradation of polymers: Effect of operating parameters and intensification using additives for carboxymethyl cellulose (CMC) and polyvinyl alcohol (PVA) Ultrasonics Sonochemistry 18 2011 727 734
14. I.N. Panchev, N.A. Kirtchev, and C.G. Kratchanov On the production of low esterified pectins by acid maceration of pectic raw materials with ultrasound treatment Food Hydrocolloids 8 1 1994 9 17
15. G. Price Applications of high intensity ultrasound in polymer chemistry Chemistry and Industry 3 1993 75 78
16. S.M.A. Razavi, S.A. Mortazavi, L. Matia-Merino, S.H. Hosseini-Parvar, A. Motamedzadegan, and E. Khanipour Optimisation study of gum extraction from Basil seeds (Ocimum basilicum L.) International Journal of Food Science and Technology 44 2009 1755 1762
17. S.M.A. Razavi, H. Taheri, and L. Quinchia Steady shear flow properties of wild sage (Salvia macrosiphon) seed gum as a function of concentration and temperature Food Hydrocolloids 25 2011 451 458
18. L.N. Sadar Rheological and texture characteristics of copolymerized hydrocolloidal solutions containing curdlan gum (MSc Thesis) 2004 Faculty of the Graduated School of the University of Maryland College Park, Maryland
19. R. Seshadri, J. Weiss, G.J. Hulbert, and J. Mount Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions Food Hydrocolloids 17 2003 191 197
20. A.C. Soria, and M. Villamiel Effect of ultrasound on the technological properties and bioactivity of food: A review Trends in Food Science & Technology 21 2010 323 331
21. B.K. Tiwari, K. Muthukumarappan, C.P. O'Donnell, and P.J. Cullen Rheological properties of sonicated guar, xanthan and pectin dispersions International Journal of Food Properties 13 2010 223 233
22. K. Vilkhu, R. Mawson, L. Simons, and D. Bates Applications and opportunities for ultrasound assisted extraction in the food industry Innovative Food Science and Emerging Technologies 9 2008 161 169
23. S. Wong, S. Kasapis, and Y.M. Tan Bacterial and plant cellulose modification using ultrasound irradiation Carbohydrate Polymers 77 2009 280 287