The effect of different storage temperatures on the physical properties of pectin solutions and gels

Gordon A. Morris, Jonathan Castile, Alan Smith, Gary G. Adams, Stephen E. Harding

Research output: Contribution to journalArticle

13 Citations (Scopus)

Abstract

The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4 °C, 25 °C and 40 °C) have been investigated using a "rolling ball" viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k). Pectin storage conditions and particularly temperature have an influence on depolymerisation, particularly elevated storage temperatures, but whether or not this will be detrimental to its intended application will depend on the functional significance of the changes that occur. In this case based on the previous diffusion studies on a model drug (paracetamol) we conclude that the decreases in viscosity and gel strength within the range observed have no detrimental effect on the drug release properties.

Original languageEnglish
Pages (from-to)2670-2673
Number of pages4
JournalPolymer Degradation and Stability
Volume95
Issue number12
Early online date30 Jul 2010
DOIs
Publication statusPublished - Dec 2010
Externally publishedYes

Fingerprint

Gels
Physical properties
physical properties
gels
Viscosity
viscosity
depolymerization
Depolymerization
Temperature
temperature
drugs
viscometers
Viscometers
Acetaminophen
Pharmaceutical Preparations
pectin
balls
textures
Textures

Cite this

Morris, Gordon A. ; Castile, Jonathan ; Smith, Alan ; Adams, Gary G. ; Harding, Stephen E. / The effect of different storage temperatures on the physical properties of pectin solutions and gels. In: Polymer Degradation and Stability. 2010 ; Vol. 95, No. 12. pp. 2670-2673.
@article{0476dd62ec3c437dace5879a40f56845,
title = "The effect of different storage temperatures on the physical properties of pectin solutions and gels",
abstract = "The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4 °C, 25 °C and 40 °C) have been investigated using a {"}rolling ball{"} viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k). Pectin storage conditions and particularly temperature have an influence on depolymerisation, particularly elevated storage temperatures, but whether or not this will be detrimental to its intended application will depend on the functional significance of the changes that occur. In this case based on the previous diffusion studies on a model drug (paracetamol) we conclude that the decreases in viscosity and gel strength within the range observed have no detrimental effect on the drug release properties.",
keywords = "Drug release, Gel strength, Intrinsic viscosity, Molar mass, Pectin, Stability",
author = "Morris, {Gordon A.} and Jonathan Castile and Alan Smith and Adams, {Gary G.} and Harding, {Stephen E.}",
year = "2010",
month = "12",
doi = "10.1016/j.polymdegradstab.2010.07.013",
language = "English",
volume = "95",
pages = "2670--2673",
journal = "Polymer Degradation and Stability",
issn = "0141-3910",
publisher = "Elsevier Limited",
number = "12",

}

The effect of different storage temperatures on the physical properties of pectin solutions and gels. / Morris, Gordon A.; Castile, Jonathan; Smith, Alan; Adams, Gary G.; Harding, Stephen E.

In: Polymer Degradation and Stability, Vol. 95, No. 12, 12.2010, p. 2670-2673.

Research output: Contribution to journalArticle

TY - JOUR

T1 - The effect of different storage temperatures on the physical properties of pectin solutions and gels

AU - Morris, Gordon A.

AU - Castile, Jonathan

AU - Smith, Alan

AU - Adams, Gary G.

AU - Harding, Stephen E.

PY - 2010/12

Y1 - 2010/12

N2 - The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4 °C, 25 °C and 40 °C) have been investigated using a "rolling ball" viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k). Pectin storage conditions and particularly temperature have an influence on depolymerisation, particularly elevated storage temperatures, but whether or not this will be detrimental to its intended application will depend on the functional significance of the changes that occur. In this case based on the previous diffusion studies on a model drug (paracetamol) we conclude that the decreases in viscosity and gel strength within the range observed have no detrimental effect on the drug release properties.

AB - The stability (in terms of viscosity and gel strength) of pectin solutions and gels potentially plays an important role in their behaviour and functional properties in a wide range of applications and therefore any changes over time must be understood. The gel strength of pectin gels and intrinsic viscosity of pectin solutions at different temperatures (4 °C, 25 °C and 40 °C) have been investigated using a "rolling ball" viscometer and a texture analyser respectively. Both the intrinsic viscosity ([η]) and gel strength decrease with increased storage time, although this more pronounced at elevated temperatures. The changes in intrinsic viscosity with storage time and temperature were used to determine the depolymerisation constant (k). Pectin storage conditions and particularly temperature have an influence on depolymerisation, particularly elevated storage temperatures, but whether or not this will be detrimental to its intended application will depend on the functional significance of the changes that occur. In this case based on the previous diffusion studies on a model drug (paracetamol) we conclude that the decreases in viscosity and gel strength within the range observed have no detrimental effect on the drug release properties.

KW - Drug release

KW - Gel strength

KW - Intrinsic viscosity

KW - Molar mass

KW - Pectin

KW - Stability

UR - http://www.scopus.com/inward/record.url?scp=78649444198&partnerID=8YFLogxK

UR - https://www.journals.elsevier.com/polymer-degradation-and-stability

U2 - 10.1016/j.polymdegradstab.2010.07.013

DO - 10.1016/j.polymdegradstab.2010.07.013

M3 - Article

VL - 95

SP - 2670

EP - 2673

JO - Polymer Degradation and Stability

JF - Polymer Degradation and Stability

SN - 0141-3910

IS - 12

ER -