Determination of the Critical Micelle Concentration of Gelatin, ι-Carrageenan, Pectin, Gellan Gum and Xanthan Gum by Mid Infrared Spectroscopy Among Other Techniques
2025
Koko, Joel Henri Konan Kouakou | Tia, Vama Etienne | Karamoko, Gaoussou | Karoui, Romdhane | BioEcoAgro - Equipe 9 - Structure-function relationship at the service of the reasoned formulation of food and ingredients ; BioEcoAgro - UMR transfrontalière INRAe - UMRT1158 ; Université d'Artois (UA)-Université de Liège = University of Liège = Universiteit van Luik = Universität Lüttich (ULiège)-Université de Picardie Jules Verne (UPJV)-Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-JUNIA (JUNIA) ; Université catholique de Lille (UCL)-Université catholique de Lille (UCL)-Université d'Artois (UA)-Université de Liège = University of Liège = Universiteit van Luik = Universität Lüttich (ULiège)-Université de Picardie Jules Verne (UPJV)-Université du Littoral Côte d'Opale (ULCO)-Université de Lille-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-JUNIA (JUNIA) ; Université catholique de Lille (UCL)-Université catholique de Lille (UCL)
International audience
اظهر المزيد [+] اقل [-]إنجليزي. Critical micelle concentration (CMC) is the main physico-chemical parameter to be determined for surfactants due to its impact on surface activity and self-assembled aggregation. The aim of the present study is to determine CMC at 40 °C of gelatin, ι-carrageenan, pectin, gellan gum and xanthan gum by using different analytical techniques, particularly mid-infrared (MIR) spectroscopy as a rapid technique. The CMC values obtained for each hydrocolloid were relatively identical regardless of the applied technique: rheometer, conductimetry and automatic drop tensiometer (tracker). Indeed, CMC values of 55.16 g/L, 14 g/L, 6.04 g/L, 7 g/L and 3.48 g/L were obtained, respectively, for gelatin, ι-carrageenan, pectin, gellan gum and xanthan gum by using the surface tension method (tracker). Similar results were obtained for MIR spectroscopy since CMC values of 70 g/L, 15 g/L, 7 g/L, 5 g/L and 6 g/L were observed, respectively, for gelatin, ι-carrageenan, pectin, gellan gum and xanthan gum. The results presented here clearly demonstrate that it is possible to use MIR spectroscopy as a rapid analytical technique for the CMC determination of the investigated hydrocolloids.
اظهر المزيد [+] اقل [-]المعلومات البيبليوغرافية
تم تزويد هذا السجل من قبل Institut national de la recherche agronomique