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Effects of Adding Pectin to Milk in Varying Amounts on the Rheological Properties of Milk

Year 2024, Volume: 39 Issue: 2, 407 - 414, 11.07.2024
https://doi.org/10.21605/cukurovaumfd.1514414

Abstract

Pectin, which is used as an additive in the food, cosmetics, pharmaceutical, and health sectors due to its safety, non-toxicity, low production cost, and high availability, is used as a thickener, gelling agent, brightener, stabilizer, emulsifier, and fat and sugar replacer in low-calorie foods. It is also used in milk and dairy products as a stabilizer to prevent proteins from clumping. In this study, the rheological properties of pectin and milk mixtures with pectin/milk powder (w/w) ratios of 0.1, 0.25, 0.5, 0.75, 1 and 1.5 were examined. First, a flow curve test was applied in the range of 0,01-1000 s-1 to obtain the viscosity curves and yield stress values of the samples. Then, an amplitude sweep test was performed at a fixed frequency of 10 rad/s and in the strain range of 0.01-100% to determine the linear viscoelastic range (LVR) of the samples and the solid and liquid structure of the samples. To determine the time-dependent behavior of the samples in non-destructive deformation, frequency sweep tests were performed at constant strain (0.01%) in the LVR range obtained from the amplitude sweep test and in the range of 0.1-100 rad/s. Finally, three interval thixotropy tests (3ITT) were performed to observe the structural recovery of the samples. As a result of rheological tests, it was determined that pectin-free milk showed Newtonian properties, other samples showed shear thinning properties, and viscosity values increased as the pectin rate increased. While all samples are solid at low strains, the liquid feature becomes dominant at high strains. It has been observed that as the pectin ratio in milk increases, the strain values at the yield point, where the liquid feature becomes dominant, also increase. Except for the sample with the highest pectin content, it was observed that the dominance of the storage modulus over the loss modulus was greater at low frequencies than at high frequencies. As a result of 3ITT, it was determined that the percentage of recovery at the 600th second increased as the pectin rate increased.

References

  • 1. Mishra, S. K., Agrawal, D., 2012. Introduction A Concise Manual of Pathogenic Microbiology, 1-7.
  • 2. Ciriminna, R., Fidalgo, A., Delisi, R., Ilharco, L.M., Pagliaro, M., 2016. A Pectin Production and Global Market. Agro Food Industry Hi Tech, 27(5), 17-20.
  • 3. Willats, W.G.T., Knox, J.P., Mikkelsen, J.D., 2006. Pectin: New insights Into an Old Polymer are Starting to Gel. Trends Food Sci Technol, 17, 97-104.
  • 4. Martau, G.A., Mihai, M., Vodnar, D.C., 2019. The use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector-biocompatibility, Bioadhesiveness, and Biodegradability Polymers, 11, 1837.
  • 5. Gunness, P., Gidley, M.J., 2010. Mechanisms Underlying the Cholesterol-lowering Properties of Soluble Dietary Fibre Polysaccharides. Food Funct, 1, 149-155.
  • 6. Cheewatanakornkool, K., Niratisai, S., Dass, C.R., Sriamornsak, P., 2018. Redox-responsive Microbeads Containing Thiolated Pectin-doxorubicin Conjugate Inhibit Tumor Growth and Metastasis: An in Vitro and in Vivo Study. Int J Pharm, 545, 1-9.
  • 7. Lara-Espinoza, C., Carvajal-Millán, E., Balandrán-Quintana, R., López-Franco, Y. Rascón-Chu, A., 2018. Pectin and Pectin-based Composite Materials: Beyond Food Texture. Molecules, 23(4), 942.
  • 8. Prado, S.B.R., do Santos, G.R.C., Mourão, P.A.S., Fabi, J.P., 2019. Chelate-soluble Pectin Fraction from Papaya Pulp Interacts with Galectin-3 and Inhibits Colon Cancer Cell Proliferation. Int J Biol Macromol, 126, 170-178.
  • 9. Keizman, D., Frenkel, M., Peer, A., Kushnir, I., Rosenbaum, E., Sarid, D., Leibovitch, I., Mano, R., Yossepowitch, O., Margel, D., Wolf, I., Geva, R., Dresler, H., Rouvinov, K., Rapoport, N., Eliaz, I., 2021. Modified Citrus Pectin Treatment in Non-metastatic Biochemically Relapsed Prostate Cancer: Results of a Prospective Phase II Study. Nutrients, 13(12), 4295.
  • 10. He, F., Zhang, S., Li, Y., Chen, X., Du, Z., Shao, C., Ding, K., 2021. The Structure Elucidation of Novel Arabinogalactan LRP1-S2 Against Pancreatic Cancer Cells Growth in Vitro and in Vivo. Carbohydr Polym, 267, 118172.
  • 11. Delphi, L., Sepehri, H., 2016. Apple Pectin: A Natural Source for Cancer Suppression in 4T1 Breast Cancer Cells in Vitro and Express p53 in Mouse Bearing 4T1 Cancer Tumors, in Vivo. Biomedicine & Pharmacotherapy, 84, 637-644.
  • 12. Braun, D.D., Rosen, M.R., 2000. Rheology Modifiers Handbook-Practical use and Applilcation, New York.
  • 13. Freitas, C.M.P., Coimbra, J.S.R., Souza, V.G.L., Sousa, R.C.S., 2021. Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review. Coatings, 11(8), 922.
  • 14. Ozbolat, V., Dey, M., Ayan, B., Ozbolat, I.T., 2019. Extrusion-based Printing of Sacrificial Carbopol Ink for Fabrication of Microfluidic Devices. Biofabrication, 11(3), 034101.

Değişen Miktarlarda Pektinin Süte Eklenmesinin Sütün Reolojik Özelliklerine Etkisi

Year 2024, Volume: 39 Issue: 2, 407 - 414, 11.07.2024
https://doi.org/10.21605/cukurovaumfd.1514414

Abstract

Güvenli olması, toksik olmaması, düşük üretim maliyeti ve yüksek bulunabilirliği ile gıda, kozmetik, ilaç ve sağlık sektörlerinde katkı maddesi olarak kullanılan pektin; bu alanlarda kıvamlaştırcı, jelleştirici, parlatıcı, stabilizatör, emülgatör olarak ve düşük kalorili gıdalarda yağ ve şeker ikamesi olarak kullanılmaktadır. Süt ve süt ürünlerinde kıvam arttırcı olarak kullanılmasının yanında proteinlerin topaklanmasını önlemek amacıyla stabilizatör olarak da kullanımı mevcuttur. Bu çalışmada, pektin/süt tozu (a/a) oranı 0,1, 0,25, 0,5, 0,75, 1 ve 1,5 olan pektin ve süt karışımların reolojik özellikleri incelenmiştir. İlk olarak, numunelerin viskozite eğrilerini ve akma gerilmesi değerlerini elde etmek için 0,01-1000 s-1 aralığında akış eğrisi testi uygulanmıştır. Daha sonra, numunelerin doğrusal viskoelastik aralığını (LVR) ve numunelerin katı ve sıvı yapısınını belirlemek için 10 rad/s sabit frekansta ve %0.01-100 gerinim aralığında genlik tarama testi yapılmıştır. Numunelerin tahribatsız deformasyonda zamana bağlı davranışını belirlemek için genlik tarama testinden elde edilen LVR aralığındaki sabit gerinimde (%0.01) ve 0.1-100 rad/s aralığında frekans tarama testleri yapılmıştır. Son olarak, numunelerin yapısal yenilenmesini gözlemlemek amacıyla üç aralıklı tiksotropi testi (3ITT) yapılmıştır. Reolojik testler sonucunda pektin içermeyen sütün Newtonian özellik gösterdiği, diğer örneklerin kesme incelmesi özelliği gösterdiği ve pektin oranı arttıkça viskozite değerlerinin artığı belirlenmiştir. Tüm örnekler düşük gerinimlerde katı özellikte iken, yüksek gerinimlerde sıvı özellik baskın hale gelmektedir. Sütteki pektin oranı artıkça sıvı özelliğin baskın hale geçtiği akma noktasındaki gerinim değerlerinin de yükseldiği görülmüştür. Pektin oranı en yüksek örnek hariç diğer örneklerde depolama modülünün kayıp modülene baskınlığının düşük frekanslarda yüksek frekanslara göre daha fazla olduğu gözlemlenmiştir. 3ITT sonucunda, 600. saniyedeki yapısal yenilenmenin pektin oranı artıkça artığı belirlenmiştir.

References

  • 1. Mishra, S. K., Agrawal, D., 2012. Introduction A Concise Manual of Pathogenic Microbiology, 1-7.
  • 2. Ciriminna, R., Fidalgo, A., Delisi, R., Ilharco, L.M., Pagliaro, M., 2016. A Pectin Production and Global Market. Agro Food Industry Hi Tech, 27(5), 17-20.
  • 3. Willats, W.G.T., Knox, J.P., Mikkelsen, J.D., 2006. Pectin: New insights Into an Old Polymer are Starting to Gel. Trends Food Sci Technol, 17, 97-104.
  • 4. Martau, G.A., Mihai, M., Vodnar, D.C., 2019. The use of Chitosan, Alginate, and Pectin in the Biomedical and Food Sector-biocompatibility, Bioadhesiveness, and Biodegradability Polymers, 11, 1837.
  • 5. Gunness, P., Gidley, M.J., 2010. Mechanisms Underlying the Cholesterol-lowering Properties of Soluble Dietary Fibre Polysaccharides. Food Funct, 1, 149-155.
  • 6. Cheewatanakornkool, K., Niratisai, S., Dass, C.R., Sriamornsak, P., 2018. Redox-responsive Microbeads Containing Thiolated Pectin-doxorubicin Conjugate Inhibit Tumor Growth and Metastasis: An in Vitro and in Vivo Study. Int J Pharm, 545, 1-9.
  • 7. Lara-Espinoza, C., Carvajal-Millán, E., Balandrán-Quintana, R., López-Franco, Y. Rascón-Chu, A., 2018. Pectin and Pectin-based Composite Materials: Beyond Food Texture. Molecules, 23(4), 942.
  • 8. Prado, S.B.R., do Santos, G.R.C., Mourão, P.A.S., Fabi, J.P., 2019. Chelate-soluble Pectin Fraction from Papaya Pulp Interacts with Galectin-3 and Inhibits Colon Cancer Cell Proliferation. Int J Biol Macromol, 126, 170-178.
  • 9. Keizman, D., Frenkel, M., Peer, A., Kushnir, I., Rosenbaum, E., Sarid, D., Leibovitch, I., Mano, R., Yossepowitch, O., Margel, D., Wolf, I., Geva, R., Dresler, H., Rouvinov, K., Rapoport, N., Eliaz, I., 2021. Modified Citrus Pectin Treatment in Non-metastatic Biochemically Relapsed Prostate Cancer: Results of a Prospective Phase II Study. Nutrients, 13(12), 4295.
  • 10. He, F., Zhang, S., Li, Y., Chen, X., Du, Z., Shao, C., Ding, K., 2021. The Structure Elucidation of Novel Arabinogalactan LRP1-S2 Against Pancreatic Cancer Cells Growth in Vitro and in Vivo. Carbohydr Polym, 267, 118172.
  • 11. Delphi, L., Sepehri, H., 2016. Apple Pectin: A Natural Source for Cancer Suppression in 4T1 Breast Cancer Cells in Vitro and Express p53 in Mouse Bearing 4T1 Cancer Tumors, in Vivo. Biomedicine & Pharmacotherapy, 84, 637-644.
  • 12. Braun, D.D., Rosen, M.R., 2000. Rheology Modifiers Handbook-Practical use and Applilcation, New York.
  • 13. Freitas, C.M.P., Coimbra, J.S.R., Souza, V.G.L., Sousa, R.C.S., 2021. Structure and Applications of Pectin in Food, Biomedical, and Pharmaceutical Industry: A Review. Coatings, 11(8), 922.
  • 14. Ozbolat, V., Dey, M., Ayan, B., Ozbolat, I.T., 2019. Extrusion-based Printing of Sacrificial Carbopol Ink for Fabrication of Microfluidic Devices. Biofabrication, 11(3), 034101.
There are 14 citations in total.

Details

Primary Language English
Subjects Mechanical Engineering (Other)
Journal Section Articles
Authors

Veli Özbolat 0000-0002-1757-3054

Publication Date July 11, 2024
Submission Date January 9, 2024
Acceptance Date June 27, 2024
Published in Issue Year 2024 Volume: 39 Issue: 2

Cite

APA Özbolat, V. (2024). Effects of Adding Pectin to Milk in Varying Amounts on the Rheological Properties of Milk. Çukurova Üniversitesi Mühendislik Fakültesi Dergisi, 39(2), 407-414. https://doi.org/10.21605/cukurovaumfd.1514414