The effect of hydrocolloids on the stability and viscosity of cloudy apple juices

Autores
Genovese, Diego Bautista; Lozano, Jorge Enrique
Año de publicación
2001
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The influence of xanthan gum (XG) and carboxymethylcellulose (CMC) on the colloidal stability of cloudy apple juice has been studied. Concentrations from 0.4-0.5% completely inhibited juice clarification. At lower gum concentrations, juices with CMC were more stable. Z-potential (ζ) was measured by laser doppler electrophoresis. As expected, cloudiness in apple juice increased its stability with |ζ| (the more electro-negative, the more stable) following a behavior common to both food gums. Therefore, stability of cloudy juices with food gums could be predicted only in terms of ζ. Log-log plot of apparent viscosity (ηa) vs (γ̇), showed a typical shear thinning behavior, with a transition from dilute to concentrated solution at some critical concentration. At low shear rates, XG was more viscous than CMC, demonstrating that the greater stabilizing effect of CMC was basically due to its electro-negativity. © 2001 Elsevier Science Ltd.
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Materia
Cloudy Apple Juice
Food Gums
Viscosity
Z-Potential
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/40127
Acceder
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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling The effect of hydrocolloids on the stability and viscosity of cloudy apple juicesGenovese, Diego BautistaLozano, Jorge EnriqueCloudy Apple JuiceFood GumsViscosityZ-Potentialhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The influence of xanthan gum (XG) and carboxymethylcellulose (CMC) on the colloidal stability of cloudy apple juice has been studied. Concentrations from 0.4-0.5% completely inhibited juice clarification. At lower gum concentrations, juices with CMC were more stable. Z-potential (ζ) was measured by laser doppler electrophoresis. As expected, cloudiness in apple juice increased its stability with |ζ| (the more electro-negative, the more stable) following a behavior common to both food gums. Therefore, stability of cloudy juices with food gums could be predicted only in terms of ζ. Log-log plot of apparent viscosity (ηa) vs (γ̇), showed a typical shear thinning behavior, with a transition from dilute to concentrated solution at some critical concentration. At low shear rates, XG was more viscous than CMC, demonstrating that the greater stabilizing effect of CMC was basically due to its electro-negativity. © 2001 Elsevier Science Ltd.Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaFil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; ArgentinaElsevier2001-12info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/40127Genovese, Diego Bautista; Lozano, Jorge Enrique; The effect of hydrocolloids on the stability and viscosity of cloudy apple juices; Elsevier; Food Hydrocolloids; 15; 1; 12-2001; 1-70268-005XCONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/S0268-005X(00)00053-9info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X00000539info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:08:39Zoai:ri.conicet.gov.ar:11336/40127instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:08:39.603CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
title The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
spellingShingle The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
Genovese, Diego Bautista
Cloudy Apple Juice
Food Gums
Viscosity
Z-Potential
title_short The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
title_full The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
title_fullStr The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
title_full_unstemmed The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
title_sort The effect of hydrocolloids on the stability and viscosity of cloudy apple juices
dc.creator.none.fl_str_mv Genovese, Diego Bautista
Lozano, Jorge Enrique
author Genovese, Diego Bautista
author_facet Genovese, Diego Bautista
Lozano, Jorge Enrique
author_role author
author2 Lozano, Jorge Enrique
author2_role author
dc.subject.none.fl_str_mv Cloudy Apple Juice
Food Gums
Viscosity
Z-Potential
topic Cloudy Apple Juice
Food Gums
Viscosity
Z-Potential
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The influence of xanthan gum (XG) and carboxymethylcellulose (CMC) on the colloidal stability of cloudy apple juice has been studied. Concentrations from 0.4-0.5% completely inhibited juice clarification. At lower gum concentrations, juices with CMC were more stable. Z-potential (ζ) was measured by laser doppler electrophoresis. As expected, cloudiness in apple juice increased its stability with |ζ| (the more electro-negative, the more stable) following a behavior common to both food gums. Therefore, stability of cloudy juices with food gums could be predicted only in terms of ζ. Log-log plot of apparent viscosity (ηa) vs (γ̇), showed a typical shear thinning behavior, with a transition from dilute to concentrated solution at some critical concentration. At low shear rates, XG was more viscous than CMC, demonstrating that the greater stabilizing effect of CMC was basically due to its electro-negativity. © 2001 Elsevier Science Ltd.
Fil: Genovese, Diego Bautista. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
Fil: Lozano, Jorge Enrique. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Bahía Blanca. Planta Piloto de Ingeniería Química. Universidad Nacional del Sur. Planta Piloto de Ingeniería Química; Argentina
description The influence of xanthan gum (XG) and carboxymethylcellulose (CMC) on the colloidal stability of cloudy apple juice has been studied. Concentrations from 0.4-0.5% completely inhibited juice clarification. At lower gum concentrations, juices with CMC were more stable. Z-potential (ζ) was measured by laser doppler electrophoresis. As expected, cloudiness in apple juice increased its stability with |ζ| (the more electro-negative, the more stable) following a behavior common to both food gums. Therefore, stability of cloudy juices with food gums could be predicted only in terms of ζ. Log-log plot of apparent viscosity (ηa) vs (γ̇), showed a typical shear thinning behavior, with a transition from dilute to concentrated solution at some critical concentration. At low shear rates, XG was more viscous than CMC, demonstrating that the greater stabilizing effect of CMC was basically due to its electro-negativity. © 2001 Elsevier Science Ltd.
publishDate 2001
dc.date.none.fl_str_mv 2001-12
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/40127
Genovese, Diego Bautista; Lozano, Jorge Enrique; The effect of hydrocolloids on the stability and viscosity of cloudy apple juices; Elsevier; Food Hydrocolloids; 15; 1; 12-2001; 1-7
0268-005X
CONICET Digital
CONICET
url http://hdl.handle.net/11336/40127
identifier_str_mv Genovese, Diego Bautista; Lozano, Jorge Enrique; The effect of hydrocolloids on the stability and viscosity of cloudy apple juices; Elsevier; Food Hydrocolloids; 15; 1; 12-2001; 1-7
0268-005X
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/S0268-005X(00)00053-9
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0268005X00000539
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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