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Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva
Extensional and shear viscosities were studied for mixtures comprising artificial saliva and okra mucilage, the latter acting as a model thick-liquid food. These experiments aimed to obtain information on the flow-behavior information of the systems, underpinning the texture sensation of foods as pe...
Autores principales: | , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Nature Publishing Group UK
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550210/ https://www.ncbi.nlm.nih.gov/pubmed/31304270 http://dx.doi.org/10.1038/s41538-018-0029-1 |
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author | Yuan, Bo Ritzoulis, Christos Chen, Jianshe |
author_facet | Yuan, Bo Ritzoulis, Christos Chen, Jianshe |
author_sort | Yuan, Bo |
collection | PubMed |
description | Extensional and shear viscosities were studied for mixtures comprising artificial saliva and okra mucilage, the latter acting as a model thick-liquid food. These experiments aimed to obtain information on the flow-behavior information of the systems, underpinning the texture sensation of foods as perceived by dysphagic and xerostomic populations. Mixing okra mucilage with artificial saliva dramatically increases the shear viscosity of artificial saliva throughout the studied ranges of concentrations and deformation rates. Particle tracking does not suggest direct interactions between the components of artificial saliva and of okra mucilage. The rheology of the okra polymer (OP)–artificial saliva (AS) mixture is dominated by its extensional viscosity: Trouton ratios are in the order of tens to hundreds, while they decrease with increasing okra-mucilage concentration; this highlighs the dominance of the extensional rheology and the increasing importance of the shear mechanics with increasing okra content. The relaxation times and extensional moduli are also reported for the systems under study. Extensional and shear flows are of equal importance concerning the elastic behavior. |
format | Online Article Text |
id | pubmed-6550210 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | Nature Publishing Group UK |
record_format | MEDLINE/PubMed |
spelling | pubmed-65502102019-07-12 Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva Yuan, Bo Ritzoulis, Christos Chen, Jianshe NPJ Sci Food Article Extensional and shear viscosities were studied for mixtures comprising artificial saliva and okra mucilage, the latter acting as a model thick-liquid food. These experiments aimed to obtain information on the flow-behavior information of the systems, underpinning the texture sensation of foods as perceived by dysphagic and xerostomic populations. Mixing okra mucilage with artificial saliva dramatically increases the shear viscosity of artificial saliva throughout the studied ranges of concentrations and deformation rates. Particle tracking does not suggest direct interactions between the components of artificial saliva and of okra mucilage. The rheology of the okra polymer (OP)–artificial saliva (AS) mixture is dominated by its extensional viscosity: Trouton ratios are in the order of tens to hundreds, while they decrease with increasing okra-mucilage concentration; this highlighs the dominance of the extensional rheology and the increasing importance of the shear mechanics with increasing okra content. The relaxation times and extensional moduli are also reported for the systems under study. Extensional and shear flows are of equal importance concerning the elastic behavior. Nature Publishing Group UK 2018-11-20 /pmc/articles/PMC6550210/ /pubmed/31304270 http://dx.doi.org/10.1038/s41538-018-0029-1 Text en © The Author(s) 2018 Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/. |
spellingShingle | Article Yuan, Bo Ritzoulis, Christos Chen, Jianshe Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva |
title | Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva |
title_full | Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva |
title_fullStr | Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva |
title_full_unstemmed | Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva |
title_short | Extensional and shear rheology of okra polysaccharides in the presence of artificial saliva |
title_sort | extensional and shear rheology of okra polysaccharides in the presence of artificial saliva |
topic | Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6550210/ https://www.ncbi.nlm.nih.gov/pubmed/31304270 http://dx.doi.org/10.1038/s41538-018-0029-1 |
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