Optimization of synthesis conditions for carboxymethyl cellulose from pineapple leaf waste using microwave-assisted heating and its application as a food thickener

Pineapple leaf waste, with its high cellulose content, can serve as alternative starting material for the production of carboxymethyl cellulose (CMC). In this study, synthesis conditions of CMC from pineapple leaves via the use of microwave heating were optimized. Box-Behnken design and response surface methodology were applied to schedule the experiments and to optimize the synthesis condition, respectively. Preparation of CMC was investigated by varying three factors, namely, sodium hydroxide (NaOH) concentration, monochloroacetic acid (MCA) dose, and etherification time. The process of carboxymethylation was optimized to produce CMC with high degree of substitution (DS). Optimal condition for CMC synthesis was noted to be 50% (w/v) NaOH solution, 8 g of MCA/g cellulose, and etherification time of 16 min; such optimal condition resulted in the maximum DS of 0.78. Synthesized CMC was utilized as a thickener for liquid foods (water, orange juice, milk, and mushroom cream soup) where 2% (w/v) as-synthesized CMC increased the viscosity of the foods and changed their characteristics from thin to nectar-like liquids.

Optimization of synthesis conditions for carboxymethyl cellulose from pineapple leaf waste using microwave-assisted heating and its application as a food thickener

Pineapple leaf waste, with its high cellulose content, can serve as alternative starting material for the production of carboxymethyl cellulose (CMC). In this study, synthesis conditions of CMC from pineapple leaves via the use of microwave heating were optimized. Box-Behnken design and response surface methodology were applied to schedule the experiments and to optimize the synthesis condition, respectively. Preparation of CMC was investigated by varying three factors, namely, sodium hydroxide (NaOH) concentration, monochloroacetic acid (MCA) dose, and etherification time. The process of carboxymethylation was optimized to produce CMC with high degree of substitution (DS). Optimal condition for CMC synthesis was noted to be 50% (w/v) NaOH solution, 8 g of MCA/g cellulose, and etherification time of 16 min; such optimal condition resulted in the maximum DS of 0.78. Synthesized CMC was utilized as a thickener for liquid foods (water, orange juice, milk, and mushroom cream soup) where 2% (w/v) as-synthesized CMC increased the viscosity of the foods and changed their characteristics from thin to nectar-like liquids.

Psyllium: A Source of Dietary Fiber

Dietary fiber is commonly known as roughage. Fibers are mostly present in vegetables, whole grain, nuts, legumes, and fruits. This is an indigestible part of the food obtained by plants. It includes polysaccharides such as cellulose, hemicellulose, pectic substances, mucilages, gums and lignin as well. Dietary fiber has beneficial physiological effect on health, so it is included in daily diet to decrease occurrence of several diseases. In this sequence, this chapter describes about the dietary fiber, psyllium commonly known as Isabgol which is prepared from the seed of the Plantago ovata Forsk (Psyllium ispaghula). Psyllium is hydrophilic mucilloid, has the capacity to absorb water and increases in volume while absorbing water. Psyllium consists of mixed viscous polysaccharide in which about 35% soluble and 65% insoluble polysaccharides (cellulose, hemicellulose, and lignin) are present. This can be used as gelling, food thickener, emulsifying and stabilizing agents in some food products. Psyllium is a natural biopolymer which has high quantity of hemicelluloses consist of xylan backbone connected with arabinose, galacturonic acid and rhamnose units. Since last many years it is being used as therapeutic agent in several diseases like chronic constipation, inflammation of mucous membrane of GIT tract, duodenal ulcers, piles or diarrohoea etc. It may be source of renewable and biodegradable polymer.

Relationship between Syringe Flow Measurements and Viscosity of Nectar-Thick Beverages for Dysphagia Management

Commercial cold beverages thickened with a xanthan gum (XG)-based food thickener were examined at different thickness levels by using the simple, cost-effective syringe flow test (SFT) developed by the International Dysphagia Diet Standardization Initiative (IDDSI). We prepared cold thickened beverage (CTB) samples with different thickener concentrations and measured them by extrapolating the viscosity range (51–350 mPa·s) for nectar-like consistency. CTBs were also measured via the line-spread test (LST), and the flow distance value (cm) by LST and the volume remaining (mL) in the syringe by SFT was correlated with the apparent viscosity (ηa,50). Plots comparing ηa,50 with SFT or LST values showed good exponential relationships between the measurements. The SFT showed a better relationship (R2 = 0.928) than LST (R2 = 0.825), indicating that the former can predict the viscosity better in the range for nectar-like consistency. In particular, the SFT showed a significant difference (R2 = 0.964) compared to the LST (R2 = 0.709) for thickened protein-based beverages. These results suggest that the SFT using the IDDSI methodology is a more suitable instrument than the LST for accurately evaluating the viscosity of XG-based CTBs with nectar-like consistency.

Effect of Yogurt as a Deglutition Aid on the Disintegration and Dissolution of Oral Tablets

With an aging society, the number of people with dysphagia has increased. Patients with dysphagia not only find it difficult to eat and drink, but also to take oral medications. Swallowing aid foods, such as deglutition aid jellies and food thickeners are often used to help patients take oral medications. However, the inappropriate use of swallowing aids can decrease the pharmacological activity of the medications. Yogurt is nutritious and easy for patients with dysphagia to eat. Although yogurt is sometimes used to help take medications, its influence on them is poorly understood. In this study, we compared the physical properties and the effects of yogurt on disintegration and dissolution profiles of various oral tablets with those of deglutition aid jelly and xanthan gum-based food thickener. Yogurt and food thickener were found to extend the disintegration time of several tablets, but it remained within a few minutes. Although dissolution of magnesium oxide tablets decreased by 6%, 14%, and 25% after immersion in deglutition aid jelly, food thickener, and yogurt, respectively at 15 min, this decrease reduced with time. Rheological measurements showed that yogurt and food thickeners exhibited a weak gel structure and therefore had better fluidity than deglutition aid jelly. The viscosity and adhesiveness of yogurt were higher than those of food thickener, which delayed tablet disintegration and reduced the dissolution rate. However, these effects were not large. Yogurt may be a useful swallowing aid for patients with dysphagia taking oral medications.

Perbedaan NaOH Terhadap Kualitas Gracilaria verrucosa, Greville, 1830 (Florideophyceae : Gracilariaceae)

Gracilaria verrucosa merupakan salah satu jenis rumput laut yang berpotensi sebagai penghasil agar bernilai tinggi. Senyawa ini banyak digunakan sebagai pengental atau penstabil makanan dalam industri makanan. Jenis ini umumnya ditemukan di alam maupun dibudidayakan di tambak. Faktor fisik lingkungan dan parameter perairan dapat mempengaruhi kualitas agar yang dihasilkan. Informasi tentang kualitas agar dari rumput laut yang tumbuh di laut masih sedikit ditemukan, sehingga diperlukan penelitian. Tujuan penelitian ini untuk mengetahui pengaruh variasi konsentrasi NaOH terhadap kualitas agar G. verrucosa. Metode ekstraksi dilakukan dengan merendam sampel dalam larutan alkali (NaOH) hingga didapatkan agar, kemudian dikeringkan dan ditepung. Semua data dianalisis secara statistik yaitu normalitas, homogenitas dan two way ANOVA. Hasil ekstraksi agar didapatkan rendemen sebesar 18,44-20,35%, kadar air 13,22-15,06%, kadar abu 2,65-6,78% serta kekuatan gel 55,18-210,26 g/cm2. Hasil FTIR menunjukkan gugus galaktosa yaitu 3,6-anhidro-L-galaktosa yang menandakan sampel mengandung komposisi agar. Hasil menunjukkan bahwa konsentrasi NaOH berpengaruh nyata terhadap rendemen, kadar abu dan kekuatan gel (p<0,05) kecuali kadar air. Semakin tinggi konsentrasi NaOH maka rendemen, kadar air, kadar abu dan kekuatan gel akan semakin tinggi. Gracilaria verrucosa is one type of seaweed that has the potential to produce of high-value agar. This compound is much used as a food thickener or stabilizer in the food industry. This species is generally found in nature and cultivated in ponds. Factor of physical environmental and water parameter can affect the quality of produced agar. Information about quality of agar from seaweed that grows in the sea still rarely found, so research is needed. The purpose of this study was to determine the effect of different NaOH concentrations on the quality of agar G. verrucosa. The extraction method is done by soaking seaweed in an alkaline solution (NaOH) to obtain agar, then dried and turned into flour. All data were analyzed statistically with normality, homogenity and two way ANOVA. The results extraction of agar obtained yields 18,44-20,35%, water content 13,22-15,06%, ash content 2,65-6,78% and gel strength 55,18-210,26 g/cm2. FTIR results showed a galactose group of 3,6-anhydro-L-galactose which indicated the sample contained agar composition. The results showed that NaOH concentration significantly affected yield, ash content and gel strength (p<0,05) except water content. The higher concentration of NaOH therefore the yield, water content, ash content and gel strength would be higher.