Skip to main content
SpringerLink
Log in

Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid–sucrose model system: simplex lattice mixture design approach

  • Original Paper
  • Published:
European Food Research and Technology Aims and scope Submit manuscript

Abstract

In this study, flow properties of ternary hydrocolloid systems were investigated in organic acid–sucrose model systems. For this purpose, xanthan gum, pectin and carboxymethyl cellulose (CMC) that commonly used in food industry as a structure developer were incorporated in organic acid (citric acid or tartaric acid)–sucrose systems depending on a constructed mixture design and some physicochemical characteristics, steady shear and dynamic shear rheological properties of final solutions were investigated. And, optimization was performed to find the maximum and minimum values for each studied parameters using desirability function. Among the hydrocolloids, CMC showed the highest consistency coefficient (K) in citric acid–sucrose and tartaric acid–sucrose model systems compared to xanthan gum and pectin. All mixture components showed significant effect on the studied parameters. The pectin generally decreased the values of steady shear and dynamic oscillatory shear parameters, and it was observed that pectin was the most effective component on the acidity increase in the model systems. Regression models were constructed for each parameter which could be used effectively for the estimation of parameter value in the out of the studied range. It could be said that the CMC may be used instead of the pectin in organic acid–sucrose model systems.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2
Fig. 3
Fig. 4
Fig. 5
Fig. 6

Similar content being viewed by others

References

  1. Mirhosseini H, Amid BT (2012) A review study on chemical composition and molecular structure of newly plant gum exudates and seed gums. Food Res Int 46:387–398

    Article  CAS  Google Scholar 

  2. Gómez-Díaz D, Navaza JM (2003) Comments about rheological effects of food hydrocolloids addition. Food Agric Environ 1(2):98–102

    Google Scholar 

  3. Hayati IN, Ching CW, Rozaini MZH (2016) Flow properties of o/w emulsions as affected by xanthan gum, guar gum and carboxymethyl cellulose interactions studied by a mixture regression modeling. Food Hydrocoll 53:199–208

    Article  Google Scholar 

  4. Dogan M, Kayacier A, Ic E (2007) Rheological characteristics of some food hydrocolloids processed with gamma irradiation. Food Hydrocoll 21:392–396

    Article  CAS  Google Scholar 

  5. Toker OS, Dogan M, Caniyilmaz E, Ersöz NB, Kaya Y (2013) The effects of different gums and their interactions on the rheological properties of a dairy dessert: a mixture design approach. Food Bioprocess Technol 6(4):896–908

    Article  CAS  Google Scholar 

  6. Krumel KL, Sarkar N (1975) Flow properties of gums useful to the food industry. Food Technol 29:36–44

    CAS  Google Scholar 

  7. Speers RA, Tung MA (1986) Concentration and temperature dependence of flow behavior of xanthan gum dispersions. J Food Sci 51:96–98

    Article  CAS  Google Scholar 

  8. Kayacier A, Dogan M (2006) Rheological properties of some gums-salep mixed solutions. J Food Eng 72:261–265

    Article  CAS  Google Scholar 

  9. Koocheki A, Mortazavi SA, Shahidi F, Razavi SMA, Taherian AR (2009) Rheological properties of mucilage extracted from Alyssum homolocarpum seed as a new source of thickening agent. J Food Eng 91:490–496

    Article  CAS  Google Scholar 

  10. Marcotte M, Hoshahili ART, Ramaswamy HS (2001) Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Res Int 34(8):695–703

    Article  CAS  Google Scholar 

  11. Walkenström P, Kidman S, Hermansson A, Rasmussen PB, Hoegh L (2003) Microstructure and rheological behaviour of xanthan/pectin mixed gels. Food Hydrocoll 17:593–603

    Article  Google Scholar 

  12. Dogan M, Toker OS, Aktar T, Goksel M (2013) Optimization of gum combination in prebiotic ınstant hot chocolate beverage model system in terms of rheological aspect: mixture design approach. Food Bioprocess Technol 6(3):783–794

    Article  CAS  Google Scholar 

  13. Ahmed J, Ramaswamyb HS, Ngadi MO (2005) Rheological characteristics of arabic gum in combination with guar and xanthan gum using response surface methodology: effect of temperature and concentration. Int J Food Prop 8(2):179–192

    Article  CAS  Google Scholar 

  14. Bayarri S, Gonzales-Tomas L, Costell E (2009) Viscoelastic properties of aqueous and milk systems with carboxymethyl cellulose. Food Hydrocoll 23(2):441–450

    Article  CAS  Google Scholar 

  15. Beaulieua M, Turgeona SL, Doublier JL (2001) Rheology, texture and microstructure of whey proteins/low methoxyl pectins mixed gels with added calcium. Int Dairy J 11:961–967

    Article  Google Scholar 

  16. AOAC (2000) Official methods of analysis, 17th edn. Association of Official Analytical Chemists Inc., Arlington

    Google Scholar 

  17. American Association of Cereal Chemist (AACC) (1995) Approved methods of the AACC, 9th edn. The Association, St Paul.

    Google Scholar 

  18. Ahmed J, Ramaswamy HS (2004) Effect of high-hydrostatic pressure and concentration on rheological characteristics of xanthan gum. Food Hydrocoll 18:367–373

    Article  CAS  Google Scholar 

  19. Steffe JF (1996) Rheological methods in food process engineering, vol 33. Freeman Press, East Lansing, pp 358–360

    Google Scholar 

  20. Gunasekaran S, Ak MM (2000) Dynamic oscillatory shear testing of foods—selected applications. Trends Food Sci Technol 11(3):115–127

    Article  CAS  Google Scholar 

  21. Evageliou V, Richardson RK, Morris ER (2000) Effect of pH, sucrose type and thermal annealing on high-methoxy pectin gels. Carbohydr Polym 42:245–259

    Article  CAS  Google Scholar 

  22. Cengiz E, Doğan M, Karaman S (2013) Characterization of rheological interactions of Gleditsia triacanthos gum with some hydrocolloids: effect of hydration temperature. Food Hydrocoll 32:453–462

    Article  CAS  Google Scholar 

  23. Mirhosseini H, Tan CP, Hamid NSA, Yusof S (2008) Optimization of the contents of Arabic gum, xanthan gum and orange oil affecting turbidity, average particle size, polydispersity index and density in orange beverage emulsion. Food Hydrocoll 22(7):1212–1223

    Article  CAS  Google Scholar 

  24. Bryant CM, McClements DJ (2000) Influence of xanthan gum on physical characteristics of heat-denatured whey protein solutions and gels. Food Hydrocoll 14(4):383–390

    Article  CAS  Google Scholar 

  25. Kermani ZJ, Shpigelman A, Pham HTT, Van Loey AM, Hendrickx ME (2015) Functional properties of citric acid extracted mango peel pectin as related to its chemical structure. Food Hydrocoll 44:424–434

    Article  Google Scholar 

  26. Bourne MC (2002) Physics and texture. Food texture and viscosity. Concept and measurement. Academic Press, Harcourt Place, London, pp 59–106 Chapter 3

    Book  Google Scholar 

  27. de Castro RJS, Sato HH (2014) Functional properties and growth promotion of bifidobacteria and lactic acid bacteria strains by protein hydrolysate susing a statistical mixture design. Food Biosci 7:19–30

    Article  Google Scholar 

  28. Ouedrhiri W, Balouiri M, Bouhdid S, Moja S, Chahdi FO, Taleb M, Greche H (2016) Mixture design of Origanum compactum, Origanum majorana and Thymus serpyllum essential oils: optimization of their antibacterial effect. Ind Crops Prod 89:1–9

    Article  CAS  Google Scholar 

  29. Dogan M, Aktar T, Toker OS, Tatlisu NB (2015) Combination of the simple additive (saw) approach and mixture design to determine optimum cocoa combination of the hot chocolate beverage. Int J Food Prop 18:1677–1692

    Article  CAS  Google Scholar 

  30. Dogan M, Ersoz NB, Toker OS, Kaya Y, Caniyilmaz E (2014) Optimization of gum combination for instant pudding based on creep and recovery parameters by mixture design approach. Eur Food Res Technol 238:47–58

    Article  CAS  Google Scholar 

  31. Yilmaz MT, Yildiz O, Yurt B, Toker OS, Karaman S, Bastürk A (2015) A mixture design study to determine interaction effects of wheat, buckwheat, and rice flours in an aqueous model system. LWT—Food Sci Technol 61:583–589

    CAS  Google Scholar 

  32. Karaman S, Yilmaz MT, Kayacier A (2011) Simplex lattice mixture design approach on the rheological behavior of glucomannan based salep-honey drink mixtures: an optimization study based on the sensory properties. Food Hydrocoll 25:1319–1326

    Article  CAS  Google Scholar 

  33. Kayacier A, Yüksel F, Karaman S (2014) Simplex lattice mixture design approach on physicochemical and sensory properties of wheat chips enriched with different legume flours: an optimization study based on sensory properties. LWT-Food Sci Technol 58(2):639–648

    Article  CAS  Google Scholar 

  34. Abid M, Cheikhrouhou S, Renard CM, Bureau S, Cuvelier G, Attia H, Ayadi MA (2017) Characterization of pectins extracted from pomegranate peel and their gelling properties. Food chem 215:318–325

    Article  CAS  Google Scholar 

  35. MacDougall AJ, Ring SG (2004) Pectic Polysaccharides. In: Tomasik P (ed) Chemical and functional properties of food saccharides. CRC Press, Boca Raton, London, New York, Washington, DC, pp 181–196 Chapter 12

    Google Scholar 

  36. Yang XH, Zhu WL (2007) Viscosity properties of sodium carboxymethylcellulose solutions. Cellulose 14(5):409–417

    Article  CAS  Google Scholar 

  37. Giannouli P, Morris ER (2003) Cryogelation of xanthan. Food Hydrocoll 17(4):495–501

    Article  CAS  Google Scholar 

  38. Lii C, Liaw SC, Lai VMF, Tomasik P (2002) Xanthan gum–gelatin complexes. Eur Polym J 38:1377–1381

    Article  CAS  Google Scholar 

Download references

Acknowledgements

This study was supported by Erciyes University Scientific Research and Project Unit as master thesis project. (Code: FYL-2013-4389).

Author information

Authors and Affiliations

  1. Food Engineering Department, Engineering Faculty, Erciyes University, 38039, Kayseri, Turkey

    Aylin Ozgur, Mahmut Dogan & Safa Karaman

Authors
  1. Aylin Ozgur
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Mahmut Dogan
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Safa Karaman
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Mahmut Dogan.

Ethics declarations

Conflict of interest

The authors declare that they have no conflict of interest.

Compliance with ethics requirements

This article does not contain any studies with human or animal subjects.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Ozgur, A., Dogan, M. & Karaman, S. Rheological interactions of the xanthan gum and carboxymethyl cellulose as alternative to pectin in organic acid–sucrose model system: simplex lattice mixture design approach. Eur Food Res Technol 243, 1041–1056 (2017). https://doi.org/10.1007/s00217-016-2809-7

Download citation

  • Received:

  • Revised:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s00217-016-2809-7

Keywords

Search

Navigation