Issue 25, 2016

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.

Graphical abstract: Thermodynamics of a food macromolecular assembly: the case of okra mucilage

Supplementary files

Article information

Article type
Paper
Submitted
26 Dec 2015
Accepted
11 Feb 2016
First published
12 Feb 2016

RSC Adv., 2016,6, 20916-20925

Thermodynamics of a food macromolecular assembly: the case of okra mucilage

M. Dimopoulou, I. Tsivintzelis, C. Ritzoulis and C. Panayiotou, RSC Adv., 2016, 6, 20916 DOI: 10.1039/C5RA27785J

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