By a News Reporter-Staff News Editor at Food Weekly News -- Current study results on Food Science have been published. According to news originating from Vienna, Austria, by VerticalNews correspondents, research stated, "Time and energy consuming centrifugation and purification steps have been reported as the main challenges for isolation of high quality hydrocolloids from mucilaginous seeds in commercial production. Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds as an innovative technology was performed successfully."
Our news journalists obtained a quote from the research from BOKU University, "After determination of optimum swelling condition, mucilaginous hydrocolloids samples were isolated using ultrasonic system under different ultrasound conditions (i.e., time, 1-20 min, temperature, 5-60 degrees C and ultrasound power (30-150 W)) and their physicochemical characteristics were studied in terms of yield, lightness, chemical composition, rheological properties and intrinsic viscosity in comparison with the conventional method. Ultrasound method increased yield, lightness and purity, in particular protein content, of the isolated hydrocolloids. Rheological measurements showed that increase of the intensity of ultrasound causes a decrease in consistency coefficient and an increase in the flow behavior index and thus hydrocolloid solutions tend to show more Newtonian behavior. The critical concentrations of S. macrosiphon seed gum isolated with the conventional method and the strongest ultrasonic treatment were 0.06 and 02 g/dl, respectively. Ultrasound showed to be a suitable method to isolate hydrocolloids from S. macrosiphon seeds. Industrial relevance: Isolation of mucilaginous hydrocolloids from seeds is a major challenge for commercializing these promising hydrocolloids. Using power ultrasound, isolation of hydrocolloid from S. macrosiphon mucilaginous seeds was performed, successfully. Ultrasound is able to scrape swelled mucilage layers of the seeds layer by layer. In the conventional method during high shear application some parts of the seed cores are crushed that would require extra separation steps such as high speed centrifugation."
According to the news editors, the research concluded: "However, with ultrasound method seed cores are not broken down, therefore no centrifugation step is needed."
For more information on this research see: Ultrasound-assisted isolation of mucilaginous hydrocolloids from Salvia macrosiphon seeds and studying their functional properties. Innovative Food Science & Emerging Technologies, 2013;20():182-190. Innovative Food Science & Emerging Technologies can be contacted at: Elsevier Sci Ltd, The Boulevard, Langford Lane, Kidlington, Oxford OX5 1GB, Oxon, England. (Elsevier - www.elsevier.com; Innovative Food Science & Emerging Technologies - www.elsevier.com/wps/product/cws_home/620381)
The news correspondents report that additional information may be obtained from A. Farahnaky, BOKU Univ Nat Resources & Life Sci, Dept. of Food Sci & Technol, A-1190 Vienna, Austria. Additional authors for this research include S. Bakhshizadeh-Shirazi, G. Mesbahi, M. Majzoobi, E. Rezvani and G. Schleining.
Keywords for this news article include: Vienna, Europe, Austria, Food Science
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