Thermodynamics of a food macromolecular assembly

the case of okra mucilage

Maria Dimopoulou, Ioannis Tsivintzelis, Christos Ritzoulis, Costas Panayiotou

Research output: Contribution to journalArticle

7 Citations (Scopus)

Abstract

This is a comprehensive characterization of the bulk and interface thermodynamics of a model macromolecular hydrocolloid of interest in food, cosmetics and pharmaceutics, namely okra mucilage. Inverse gas chromatography (IGC) has been used to probe the affinity of 20 different compounds at infinite dilution to the hydrocolloid. Extensive surface characterization was conducted at three temperatures (40, 50, 60°C) for the assessment of the surface energy, the free energy of adsorption, and the related enthalpic and entropic components. Okra extract matrix is shown to be Lewis amphoteric with predominantly basic character. Bulk thermodynamic parameters such as the Flory-Huggins interaction parameter, the weight fraction activity coefficient and the total and partial solubility parameters were determined at 90, 100, 110°C. The above can form a background for the interpretation of many aspects of the hydrocolloid's structural and functional behavior.

Original languageEnglish
Pages (from-to)20916-20925
Number of pages10
JournalRSC Advances
Volume6
Issue number25
DOIs
Publication statusPublished - 12 Feb 2016
Externally publishedYes

Fingerprint

Colloids
Thermodynamics
Cosmetics
Activity coefficients
Interfacial energy
Gas chromatography
Free energy
Dilution
Solubility
Adsorption
Pharmaceutical Preparations
Temperature

Cite this

Dimopoulou, M., Tsivintzelis, I., Ritzoulis, C., & Panayiotou, C. (2016). Thermodynamics of a food macromolecular assembly: the case of okra mucilage. RSC Advances, 6(25), 20916-20925. https://doi.org/10.1039/c5ra27785j
Dimopoulou, Maria ; Tsivintzelis, Ioannis ; Ritzoulis, Christos ; Panayiotou, Costas. / Thermodynamics of a food macromolecular assembly : the case of okra mucilage. In: RSC Advances. 2016 ; Vol. 6, No. 25. pp. 20916-20925.
@article{fd90c721f62e4af9b641ede48199f97b,
title = "Thermodynamics of a food macromolecular assembly: the case of okra mucilage",
abstract = "This is a comprehensive characterization of the bulk and interface thermodynamics of a model macromolecular hydrocolloid of interest in food, cosmetics and pharmaceutics, namely okra mucilage. Inverse gas chromatography (IGC) has been used to probe the affinity of 20 different compounds at infinite dilution to the hydrocolloid. Extensive surface characterization was conducted at three temperatures (40, 50, 60°C) for the assessment of the surface energy, the free energy of adsorption, and the related enthalpic and entropic components. Okra extract matrix is shown to be Lewis amphoteric with predominantly basic character. Bulk thermodynamic parameters such as the Flory-Huggins interaction parameter, the weight fraction activity coefficient and the total and partial solubility parameters were determined at 90, 100, 110°C. The above can form a background for the interpretation of many aspects of the hydrocolloid's structural and functional behavior.",
author = "Maria Dimopoulou and Ioannis Tsivintzelis and Christos Ritzoulis and Costas Panayiotou",
year = "2016",
month = "2",
day = "12",
doi = "10.1039/c5ra27785j",
language = "English",
volume = "6",
pages = "20916--20925",
journal = "RSC Advances",
issn = "2046-2069",
publisher = "Royal Society of Chemistry",
number = "25",

}

Dimopoulou, M, Tsivintzelis, I, Ritzoulis, C & Panayiotou, C 2016, 'Thermodynamics of a food macromolecular assembly: the case of okra mucilage', RSC Advances, vol. 6, no. 25, pp. 20916-20925. https://doi.org/10.1039/c5ra27785j

Thermodynamics of a food macromolecular assembly : the case of okra mucilage. / Dimopoulou, Maria; Tsivintzelis, Ioannis; Ritzoulis, Christos; Panayiotou, Costas.

In: RSC Advances, Vol. 6, No. 25, 12.02.2016, p. 20916-20925.

Research output: Contribution to journalArticle

TY - JOUR

T1 - Thermodynamics of a food macromolecular assembly

T2 - the case of okra mucilage

AU - Dimopoulou, Maria

AU - Tsivintzelis, Ioannis

AU - Ritzoulis, Christos

AU - Panayiotou, Costas

PY - 2016/2/12

Y1 - 2016/2/12

N2 - This is a comprehensive characterization of the bulk and interface thermodynamics of a model macromolecular hydrocolloid of interest in food, cosmetics and pharmaceutics, namely okra mucilage. Inverse gas chromatography (IGC) has been used to probe the affinity of 20 different compounds at infinite dilution to the hydrocolloid. Extensive surface characterization was conducted at three temperatures (40, 50, 60°C) for the assessment of the surface energy, the free energy of adsorption, and the related enthalpic and entropic components. Okra extract matrix is shown to be Lewis amphoteric with predominantly basic character. Bulk thermodynamic parameters such as the Flory-Huggins interaction parameter, the weight fraction activity coefficient and the total and partial solubility parameters were determined at 90, 100, 110°C. The above can form a background for the interpretation of many aspects of the hydrocolloid's structural and functional behavior.

AB - This is a comprehensive characterization of the bulk and interface thermodynamics of a model macromolecular hydrocolloid of interest in food, cosmetics and pharmaceutics, namely okra mucilage. Inverse gas chromatography (IGC) has been used to probe the affinity of 20 different compounds at infinite dilution to the hydrocolloid. Extensive surface characterization was conducted at three temperatures (40, 50, 60°C) for the assessment of the surface energy, the free energy of adsorption, and the related enthalpic and entropic components. Okra extract matrix is shown to be Lewis amphoteric with predominantly basic character. Bulk thermodynamic parameters such as the Flory-Huggins interaction parameter, the weight fraction activity coefficient and the total and partial solubility parameters were determined at 90, 100, 110°C. The above can form a background for the interpretation of many aspects of the hydrocolloid's structural and functional behavior.

UR - http://www.scopus.com/inward/record.url?scp=84959081174&partnerID=8YFLogxK

U2 - 10.1039/c5ra27785j

DO - 10.1039/c5ra27785j

M3 - Article

VL - 6

SP - 20916

EP - 20925

JO - RSC Advances

JF - RSC Advances

SN - 2046-2069

IS - 25

ER -

Dimopoulou M, Tsivintzelis I, Ritzoulis C, Panayiotou C. Thermodynamics of a food macromolecular assembly: the case of okra mucilage. RSC Advances. 2016 Feb 12;6(25):20916-20925. https://doi.org/10.1039/c5ra27785j