Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) Polymer
The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature’s effect on the rheological behavior of th...
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doaj-878580333127469bb353c284d2ceaa5f2021-02-19T00:02:22ZengMDPI AGPolymers2073-43602021-02-011361061010.3390/polym13040610Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) PolymerRishabha Malviya0Sheetal Jha1Neeraj Kumar Fuloria2Vetriselvan Subramaniyan3Srikumar Chakravarthi4Kathiresan Sathasivam5Usha Kumari6Dhanalekshmi Unnikrishnan Meenakshi7Omji Porwal8Akanksha Sharma9Darnal Hari Kumar10Shivkanya Fuloria11Department of Pharmacy, SMAS, Galgotias University, Greater Noida, Gautam Buddh Nagar 201310, IndiaDepartment of Pharmacy, SMAS, Galgotias University, Greater Noida, Gautam Buddh Nagar 201310, IndiaFaculty of Pharmacy, AIMST University, Kedah 08100, MalaysiaFaculty of Medicine, Bioscience and Nursing, MAHSA University, Kuala Lumpur 42610, MalaysiaFaculty of Medicine, Bioscience and Nursing, MAHSA University, Kuala Lumpur 42610, MalaysiaFaculty of Applied Science, AIMST University, Kedah, Bedong 08100, MalaysiaFaculty of Medicine, AIMST University, Kedah 08100, MalaysiaCollege of Pharmacy, University of Science and Technology, Muscat 130, OmanDepartment of Pharmacognosy, Tishk International University, Erbil 44001, IraqDepartment of Pharmacy, SMAS, Galgotias University, Greater Noida, Gautam Buddh Nagar 201310, IndiaJeffrey Cheshire School of Medicine & Health Sciences, Monash University, Selangor 47500, MalaysiaFaculty of Pharmacy, AIMST University, Kedah 08100, MalaysiaThe rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature’s effect on the rheological behavior of the polymeric solution was studied. In addition to this, the temperature coefficient, viscosity, surface tension, activation energy, Gibbs free energy, Reynolds number, and entropy of fusion were calculated by using the Arrhenius, Gibbs–Helmholtz, Frenkel–Eyring, and Eotvos equations, respectively. The activation energy of the gum was found to be 20.46 ± 1.06 kJ/mol. Changes in entropy and enthalpy were found to be 23.66 ± 0.97 and −0.10 ± 0.01 kJ/mol, respectively. The calculated amount of entropy of fusion was found to be 0.88 kJ/mol. A considerable decrease in apparent viscosity and surface tension was produced when the temperature was raised. The present study concludes that the tamarind seed polymer solution is less sensitive to temperature change in comparison to <i>Albzia lebbac</i> gum, <i>Ficus glumosa</i> gum and <i>A. marcocarpa</i> gum. This study also concludes that the attainment of the transition state of viscous flow for tamarind seed gum is accompanied by bond breaking. The excellent physicochemical properties of tamarind seed polymers make them promising excipients for future drug formulation and make their application in the food and cosmetics industry possible.https://www.mdpi.com/2073-4360/13/4/610tamarind seed polymerviscositytemperaturesurface tensionpolysaccharide |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Rishabha Malviya Sheetal Jha Neeraj Kumar Fuloria Vetriselvan Subramaniyan Srikumar Chakravarthi Kathiresan Sathasivam Usha Kumari Dhanalekshmi Unnikrishnan Meenakshi Omji Porwal Akanksha Sharma Darnal Hari Kumar Shivkanya Fuloria |
spellingShingle |
Rishabha Malviya Sheetal Jha Neeraj Kumar Fuloria Vetriselvan Subramaniyan Srikumar Chakravarthi Kathiresan Sathasivam Usha Kumari Dhanalekshmi Unnikrishnan Meenakshi Omji Porwal Akanksha Sharma Darnal Hari Kumar Shivkanya Fuloria Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) Polymer Polymers tamarind seed polymer viscosity temperature surface tension polysaccharide |
author_facet |
Rishabha Malviya Sheetal Jha Neeraj Kumar Fuloria Vetriselvan Subramaniyan Srikumar Chakravarthi Kathiresan Sathasivam Usha Kumari Dhanalekshmi Unnikrishnan Meenakshi Omji Porwal Akanksha Sharma Darnal Hari Kumar Shivkanya Fuloria |
author_sort |
Rishabha Malviya |
title |
Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) Polymer |
title_short |
Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) Polymer |
title_full |
Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) Polymer |
title_fullStr |
Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) Polymer |
title_full_unstemmed |
Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension of Tamarind Seeds (<i>Tamarindus indica</i> L.) Polymer |
title_sort |
determination of temperature-dependent coefficients of viscosity and surface tension of tamarind seeds (<i>tamarindus indica</i> l.) polymer |
publisher |
MDPI AG |
series |
Polymers |
issn |
2073-4360 |
publishDate |
2021-02-01 |
description |
The rheological properties of tamarind seed polymer are characterized for its possible commercialization in the food and pharmaceutical industry. Seed polymer was extracted using water as a solvent and ethyl alcohol as a precipitating agent. The temperature’s effect on the rheological behavior of the polymeric solution was studied. In addition to this, the temperature coefficient, viscosity, surface tension, activation energy, Gibbs free energy, Reynolds number, and entropy of fusion were calculated by using the Arrhenius, Gibbs–Helmholtz, Frenkel–Eyring, and Eotvos equations, respectively. The activation energy of the gum was found to be 20.46 ± 1.06 kJ/mol. Changes in entropy and enthalpy were found to be 23.66 ± 0.97 and −0.10 ± 0.01 kJ/mol, respectively. The calculated amount of entropy of fusion was found to be 0.88 kJ/mol. A considerable decrease in apparent viscosity and surface tension was produced when the temperature was raised. The present study concludes that the tamarind seed polymer solution is less sensitive to temperature change in comparison to <i>Albzia lebbac</i> gum, <i>Ficus glumosa</i> gum and <i>A. marcocarpa</i> gum. This study also concludes that the attainment of the transition state of viscous flow for tamarind seed gum is accompanied by bond breaking. The excellent physicochemical properties of tamarind seed polymers make them promising excipients for future drug formulation and make their application in the food and cosmetics industry possible. |
topic |
tamarind seed polymer viscosity temperature surface tension polysaccharide |
url |
https://www.mdpi.com/2073-4360/13/4/610 |
work_keys_str_mv |
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