Influence of viscosity on rutin crystallization in model brine solutions
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| Format: | Artículo científico |
| Sprache: | en |
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Universidad de Carabobo
2006
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| _version_ | 1876428964990287872 |
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| author | Ronald Buescher |
| author_facet | Ronald Buescher |
| contents | Influence of viscosity on rutin crystallization in model brine solutions Ronald Buescher Morela Barreto Alcoba Ingeniería Rutin pectin xanthan crystallization desupersaturation Rutin, the main flavonol in asparagus, precipitates on pickled asparagus surfaces. Information about rutincrystallization at different viscosities is limited, but in food systems crystallization may be controlled by increasing theviscosity. We determined the influence of pectin and xanthan as viscosity modifiers on rutin crystallization in acetatebuffer. Buffered acetate solutions (pH 3.7 with 3% NaCl) with different pectin and xanthan concentrations were made.Rutin stock solution was used to achieve different concentrations. Solutions were pasteurized to 74 °C, cooled, andstored at 25 °C. Samples were analyzed for rutin content periodically. The same treatment was made with acetatebuffer solution with 400 mg/L rutin without thickening agent. Desupersaturation of rutin shifted from fast, in acetatebuffer, to slow when the buffer solution viscosity was changed. Rutin crystallization was retarded by increasing thebuffer viscosity with pectin in solutions where rutin concentration was lower than 240 mg/L. 2006 artículo científico 1316-6832 https://www.redalyc.org/articulo.oa?id=70713105 en http://www.redalyc.org/revista.oa?id=707 Revista INGENIERÍA UC application/pdf Universidad de Carabobo Revista INGENIERÍA UC (República Bolivariana de Venezuela) Num.1 Vol.13 |
| format | Artículo científico |
| id | redalyc_70713105 |
| institution | Redalyc |
| language | en |
| publishDate | 2006 |
| publisher | Universidad de Carabobo |
| spellingShingle | Influence of viscosity on rutin crystallization in model brine solutions Ronald Buescher Ingeniería Rutin pectin xanthan crystallization desupersaturation Influence of viscosity on rutin crystallization in model brine solutions Ronald Buescher Morela Barreto Alcoba Ingeniería Rutin pectin xanthan crystallization desupersaturation Rutin, the main flavonol in asparagus, precipitates on pickled asparagus surfaces. Information about rutincrystallization at different viscosities is limited, but in food systems crystallization may be controlled by increasing theviscosity. We determined the influence of pectin and xanthan as viscosity modifiers on rutin crystallization in acetatebuffer. Buffered acetate solutions (pH 3.7 with 3% NaCl) with different pectin and xanthan concentrations were made.Rutin stock solution was used to achieve different concentrations. Solutions were pasteurized to 74 °C, cooled, andstored at 25 °C. Samples were analyzed for rutin content periodically. The same treatment was made with acetatebuffer solution with 400 mg/L rutin without thickening agent. Desupersaturation of rutin shifted from fast, in acetatebuffer, to slow when the buffer solution viscosity was changed. Rutin crystallization was retarded by increasing thebuffer viscosity with pectin in solutions where rutin concentration was lower than 240 mg/L. 2006 artículo científico 1316-6832 https://www.redalyc.org/articulo.oa?id=70713105 en http://www.redalyc.org/revista.oa?id=707 Revista INGENIERÍA UC application/pdf Universidad de Carabobo Revista INGENIERÍA UC (República Bolivariana de Venezuela) Num.1 Vol.13 |
| title | Influence of viscosity on rutin crystallization in model brine solutions |
| topic | Ingeniería Rutin pectin xanthan crystallization desupersaturation |
| url | https://www.redalyc.org/articulo.oa?id=70713105 |