Dataset Information

Locust bean gum adsorption onto softwood kraft pulp fibres: isotherms, kinetics and paper strength

ABSTRACT: Graphic abstract The adsorption of locust bean gum (LBG) onto Northern Bleached Softwood Kraft (NBSK) pulp improved paper tensile and burst strength and lowered refining energy by strengthening inter-fibre bonding. Adsorption kinetics and isotherms were investigated to develop a fundamental understanding of the adsorption mechanism. The adsorption rate followed pseudo-second-order kinetics and the activation energy was 99.34 kJ·mol−1, suggesting chemisorption. The adsorption rate constant increased rapidly with temperature from 25 to 45 °C (k = 1.93 to 24.03 g·mg−1·min−1), but the amount adsorbed at equilibrium decreased (qe = 1.91 to 0.48 mg·g−1 o.d. fibre). LBG adsorption to NBSK at 25 °C was consistent with the Langmuir adsorption model for LBG < 2.1 wt% of o.d. fibre, suggesting reversible, homogenous adsorption to a finite number of sites on the fibre surface. Refining to 3000 rev increased the heterogeneity of the NBSK pulp surface leading to multi-layer Freundlich adsorption with adsorption constant n = 5.00, and the equilibrium constant Kf = 2.57 mg·g−1·(mg·L−1)−1/n at 25 °C. Favorable adsorption conditions for negatively charged LBG were identified: 25 °C for 10 min, low dosage level (< 2 wt%), lightly refined (< 3000 rev) NBSK pulp at low fibre consistency (< 0.5 wt%), high agitation rate (> 150 r.p.m.), acidic or neutral conditions (pH 2–7) without salt addition.

Supplementary Information

The online version contains supplementary material available at 10.1007/s10570-021-04133-w.

SUBMITTER: Chen J

PROVIDER: S-EPMC8570309 | biostudies-literature |

REPOSITORIES: biostudies-literature

ACCESS DATA

Similar Datasets

Project description:Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially hazardous chemicals and long extraction times. In this study, three red seaweed species (Chondrus crispus, Gelidium Corneum, and Gracilaria gracilis) commercialized as food ingredients by local companies were chosen for their native gelling biopolymers, which were extracted using water-based methodologies (i.e., (1) hydration at room temperature; (2) stirring at 90 °C; and (3) centrifugation at 40 °C) for production of sustainable food gels. The potential use of these extracts as bioinks was assessed employing an extrusion-based 3D printer. The present work aimed to study the gelation process, taken place during printing, and assess the effectiveness of the selected green extraction method in producing gels. To improve the definition of the printed gel, two critical printing parameters were investigated: the addition of locust bean gum (LBG) at different concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and printing temperature (30, 40, 60, and 80 °C). Rheological results from a controlled-stress rheometer indicated that gels derived from G. corneum and G. gracilis exhibited a lower gel strength (lower G' and G″) and excessive material spreading during deposition (lower viscosity) than C. crispus. Thus, G' was around 5 and 70 times higher for C. crispus gels than for G. corneum and G. gracilis, respectively. When increasing LBG concentration (0.5 to 2.5% w/w) and lowering the printing temperature (80 to 30 °C), an enhanced gel matrix definition for G. corneum and G. gracilis gels was found. In contrast, gels from C. crispus demonstrated greater stability and were less influenced by these parameters, showcasing the potential of the seaweed to develop sustainable clean label food gels. Eventually, these results highlight the feasibility of using algal-based extracts obtained through a green procedure as bioinks where LBG was employed as a synergic ingredient.

Dataset Information

Locust bean gum adsorption onto softwood kraft pulp fibres: isotherms, kinetics and paper strength

Supplementary Information

Similar Datasets

OmicsDI is part of the ELIXIR infrastructure

Tweets