Evidence map›Paper›PMID 39897864›Full record

ArticleHeliyon2025

Bi-polymeric structured system (xanthan gum-carboxymethyl cellulose) for developing instant powder with the ability to suspend flixweed seeds in beverages: Effect of pH and sweetener type.

Sara Naji-Tabasi, Bahareh Emadzadeh, Seyedeh Fatemeh Mousavi, Saeedeh Shahbazizadeh, Zahra Damavandi

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Article in Heliyon, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

0numbers the graph read from it
0cells of the map it votes in
1citing papers in PubMed
–field-weighted citation impact
1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

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4 · The record

Corrections and comments

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5 · Who and what money

Authors and funding

5 authors.

Sara Naji-TabasiDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Bahareh EmadzadehDepartment of Food Physics, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Seyedeh Fatemeh MousaviDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Saeedeh ShahbazizadehDepartment of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran.
Zahra DamavandiKhoshnam Zafaran Damavand Company, Takestan, Iran.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Creating innovation in the production of beverage products has always been one of the goals of this industry. This investigation studied the fabrication of an instant biopolymeric structured powder to suspend flixweed seeds in a beverage. A mixture of carboxymethyl cellulose (CMC) and xanthan (XG) hydrocolloids in different ratios (CMC at 0.17-0.20 and xanthan XG at 0-0.03) and pH (4.0, 6.5, and 9.0) with sucrose sugar were used to create the instant structured system. Then, the best-structured system in neutral pH was studied along with different sweetener (sucrose, stevia and xylitol). The suspending environment had shear thinning behavior. The viscosity and yield stress of the samples increased by increasing xanthan concentration. pH of the environment had no significant effect on the rheological properties of the solutions (P > 0.05). However, it affected the formation time of the suspending system. The highest percentage of stable suspended seeds and the lowest fractal dimension change during storage time confirmed the samples containing 0.17 % CMC-0.03 % XG had the highest stability. The sensory results also confirmed that increasing the level of XG increased appearance attractiveness score. The low-calorie sweeteners significantly affected the rheological behavior and stability of the suspension system (p < 0.05). The shortest formation time of the structured system was observed in the presence of sucrose. The xylitol samples had the lowest stability and overall acceptance. The results of this study confirm the suitability of the CMC-XG suspending system to be applied for the rapid suspension of various particles.

Indexed as

Carboxymethyl celluloseFractal dimensionLow calorie sweetenerXanthanYield stress

Identifiers

PMID39897864
PMCPMC11786818

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.