Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal
In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15–45 °Bx) and temperature (30–70 °C). Response Surface Methodology was used to understand the relationships between the param...
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| Format: | Article |
| Language: | English |
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MDPI AG
2020-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/9/12/1872 |
| _version_ | 1827699969395523584 |
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| author | Laleh Nasiri Mohsen Gavahian Mahsa Majzoobi Asgar Farahnaky |
| author_facet | Laleh Nasiri Mohsen Gavahian Mahsa Majzoobi Asgar Farahnaky |
| author_sort | Laleh Nasiri |
| collection | DOAJ |
| description | In the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15–45 °Bx) and temperature (30–70 °C). Response Surface Methodology was used to understand the relationships between the parameters. The experimental data were then fit into mathematical models. The results, for the first time, revealed that the licorice solutions had non-Newtonian shear-thinning behaviors with flow behavior indexes of 0.24 to 0.91, depending on the licorice extract samples, temperature, and °Bx. These observations were different from those reported in the literature and the present study elaborated on reasons for such observations. Further, the shear-thinning behavior generally increased by increasing the °Bx and decreasing the temperature. In addition, the power-law model was found to be suitable for predicting the experimental data. The newly revealed information can be particularly important in designing the unit operations for licorice extract processing. |
| first_indexed | 2024-03-10T14:02:50Z |
| format | Article |
| id | doaj.art-4dcb1b0dc91d4b3c9d8d9f947d684f9c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T14:02:50Z |
| publishDate | 2020-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-4dcb1b0dc91d4b3c9d8d9f947d684f9c2023-11-21T00:56:23ZengMDPI AGFoods2304-81582020-12-01912187210.3390/foods9121872Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical ReappraisalLaleh Nasiri0Mohsen Gavahian1Mahsa Majzoobi2Asgar Farahnaky3Department of Food Science and Technology, College of Agriculture, Shiraz University, Shiraz 71444-65186, IranDepartment of Food Science, National Pingtung University of Science and Technology, Pingtung 91201, TaiwanBiosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, VIC 3083, AustraliaBiosciences and Food Technology, School of Science, RMIT University, Bundoora West Campus, Melbourne, VIC 3083, AustraliaIn the present study, rheological properties of twelve different licorice root extracts were evaluated using a rotational viscometer as a function of soluble solids content (15–45 °Bx) and temperature (30–70 °C). Response Surface Methodology was used to understand the relationships between the parameters. The experimental data were then fit into mathematical models. The results, for the first time, revealed that the licorice solutions had non-Newtonian shear-thinning behaviors with flow behavior indexes of 0.24 to 0.91, depending on the licorice extract samples, temperature, and °Bx. These observations were different from those reported in the literature and the present study elaborated on reasons for such observations. Further, the shear-thinning behavior generally increased by increasing the °Bx and decreasing the temperature. In addition, the power-law model was found to be suitable for predicting the experimental data. The newly revealed information can be particularly important in designing the unit operations for licorice extract processing.https://www.mdpi.com/2304-8158/9/12/1872food rheologynon-Newtonian behaviorshear-thinningplant extractphysical propertiesfood processing |
| spellingShingle | Laleh Nasiri Mohsen Gavahian Mahsa Majzoobi Asgar Farahnaky Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal Foods food rheology non-Newtonian behavior shear-thinning plant extract physical properties food processing |
| title | Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal |
| title_full | Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal |
| title_fullStr | Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal |
| title_full_unstemmed | Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal |
| title_short | Rheological Behavior of <i>Glycyrrhiza glabra</i> (Licorice) Extract as a Function of Concentration and Temperature: A Critical Reappraisal |
| title_sort | rheological behavior of i glycyrrhiza glabra i licorice extract as a function of concentration and temperature a critical reappraisal |
| topic | food rheology non-Newtonian behavior shear-thinning plant extract physical properties food processing |
| url | https://www.mdpi.com/2304-8158/9/12/1872 |
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