Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

Effect of Concentration and Temperature on the Rheological Flow Behavior and Dynamic Oscillatory Properties of purified Alooche Exudate Gum

Document Type : Original Article

Authors
Akbar Zarein 1
reza farahmandfar 2
Jafar Milani 1
Hannaneh Moniri 1
Zeinab Qazanfarzadeh 3
1 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari, Iran
2 Department of Food Science and Technology, Sari Agricultural Sciences and Natural Resources University, Sari
3 Department of Life Sciences, Chalmers University of Technology, Gothenburg, Sweden
10.48311/fsct.2026.116750.82879
Abstract
The Rosaceae family includes numerous species such as peach, apricot, plum, cherry, and almond, which are well known for producing natural gums. Prunus cerasifera is one of the gum-producing species, and its exudate is a clear, mucilaginous liquid with a light-yellow color. In the present study, the rheological properties of raw and purified Prunus cerasifera gum were evaluated at concentrations of 4%, 6%, and 8% and at temperatures of 5°C and 85°C. Flow behavior, strain sweep, and frequency sweep tests were performed to investigate the mechanical behavior of the samples. Furthermore, FTIR spectroscopy was used to identify functional groups, along with zeta potential measurements and color analysis. The results showed that all samples exhibited pseudoplastic (shear-thinning) behavior. Among the rheological models applied, the Herschel–Bulkley, Power-law, and Sisko models provided the best fit with the highest coefficients of determination (R²). Increasing the gum concentration from 4% to 8% led to an increase in both storage and loss moduli, while increasing the temperature resulted in a decrease in these moduli. FTIR findings confirmed the presence of carbohydrate-related functional groups and the characteristic fingerprint region of cherry plum gum.
Keywords
Gum
Rheology
FTIR
Zeta potential
Color evaluation
Subjects

[1] Rastabi, J. A., & Nasirpour, A. (2017). Comparison of some physicochemical and functional properties of Farsi gum and other Rosaceae plant gum exudates. Journal of Science and Engineering Elites, 2(1), 110-118.

 [2] Bouaziz, F., Koubaa, M., Ghorbel, R. E., & Chaabouni, S. E. (2016). Recent advances in Rosaceae gum exudates: From synthesis to food and non-food applications. International Journal of biological macromolecules, 86, 535-545.

[3] Malsawmtluangi, C., Thanzami, K., Lalhlenmawia, H., Selvan, V., Palanisamy, S., Kandasamy, R., & Pachuau, L. (2014). Physicochemical characteristics and antioxidant activity of Prunus cerasoides D. Don gum exudates. International Journal of Biological Macromolecules, 69, 192-199.

[4] Esmaeili‐Kaliji, H., Farahmandfar, R., Motamedzadegan, A., & Asnaashari, M. (2025). Comparison of the physicochemical, rheological and functional properties of chicken feet gelatin extracted by acidic and microwave methods and commercial bovine gelatin. Food Science & Nutrition, 13(7), e70651.

[5] Farahmandfar, R., & Naji-Tabasi, S. (2020). Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum. International Journal of Biological Macromolecules, 149, 101-107.

[6] Shi, Z., Jia, C., Wang, D., Deng, J., Xu, G., Wu, C., ... & Guo, Z. (2019). Synthesis and characterization of porous tree gum grafted copolymer derived from Prunus cerasifera gum polysaccharide. International journal of biological macromolecules, 133, 964-970.

[7] Narwal, J., Yadav, R. B., & Yadav, B. S. (2024). Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum). European Food Research and Technology, 250(7), 2025-2038.

 [8] Serrano-Lotina, A., Portela, R., Baeza, P., Alcolea-Rodríguez, V., Villarroel, M., & Ávila, P. J. C. T. (2023). Zeta potential as a tool for functional materials development. Catalysis Today, 423, 113862.

[9] Nepovinnykh, N. V., & Petrova, O. N. (2025). Food hydrocolloids: Classification, functional properties and applications. Food systems, 8(1), 66-72.

 [10] Clogston, J. D., & Patri, A. K. (2010). Zeta potential measurement. In Characterization of nanoparticles intended for drug delivery (pp. 63-70). Totowa, NJ: Humana press.

[11] Fathi, M., Mohebbi, M., & Koocheki, A. (2016a). Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties. Food Hydrocolloids, 61, 946-955.

[12] Fathi, M., Mohebbi, M., & Koocheki, A. (2016b). Some physico-chemical properties of Prunus armeniaca L. gum exudates. International journal of biological macromolecules, 82, 744-750.

[13] Boruczkowska, H., Boruczkowski, T., Bronkowska, M., Prajzner, M., & Rytel, E. (2025). Comparison of Colour Measurement Methods in the Food Industry. Processes, 13(5), 1268.

 [14] Koocheki, A., Taherian, A. R., & Bostan, A. (2013). Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International, 50(1), 446-456.

[15] Marcotte, M., Hoshahili, A. R. T., & Ramaswamy, H. S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34(8), 695-703.

[16] Karazhiyan, H., Razavi, S. M., Phillips, G. O., Fang, Y., Al-Assaf, S., Nishinari, K., & Farhoosh, R. (2009). Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food hydrocolloids, 23(8), 2062-2068.

[17] Hesarinejad, M. A., Koocheki, A., & Razavi, S. M. A. (2014). Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate. Food Hydrocolloids, 35, 583-589.

[18] Mandala, I. G., Savvas, T. P., & Kostaropoulos, A. E. (2004). Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering, 64(3), 335-342.

 

 



 

 

 

 

[1] Rastabi, J. A., & Nasirpour, A. (2017). Comparison of some physicochemical and functional properties of Farsi gum and other Rosaceae plant gum exudates. Journal of Science and Engineering Elites, 2(1), 110-118.
 [2] Bouaziz, F., Koubaa, M., Ghorbel, R. E., & Chaabouni, S. E. (2016). Recent advances in Rosaceae gum exudates: From synthesis to food and non-food applications. International Journal of biological macromolecules, 86, 535-545.
[3] Malsawmtluangi, C., Thanzami, K., Lalhlenmawia, H., Selvan, V., Palanisamy, S., Kandasamy, R., & Pachuau, L. (2014). Physicochemical characteristics and antioxidant activity of Prunus cerasoides D. Don gum exudates. International Journal of Biological Macromolecules, 69, 192-199.
[4] Esmaeili‐Kaliji, H., Farahmandfar, R., Motamedzadegan, A., & Asnaashari, M. (2025). Comparison of the physicochemical, rheological and functional properties of chicken feet gelatin extracted by acidic and microwave methods and commercial bovine gelatin. Food Science & Nutrition, 13(7), e70651.
[5] Farahmandfar, R., & Naji-Tabasi, S. (2020). Influence of different salts on rheological and functional properties of basil (Ocimum bacilicum L.) seed gum. International Journal of Biological Macromolecules, 149, 101-107.
[6] Shi, Z., Jia, C., Wang, D., Deng, J., Xu, G., Wu, C., ... & Guo, Z. (2019). Synthesis and characterization of porous tree gum grafted copolymer derived from Prunus cerasifera gum polysaccharide. International journal of biological macromolecules, 133, 964-970.
[7] Narwal, J., Yadav, R. B., & Yadav, B. S. (2024). Physicochemical, rheological and structural properties of selected cultivars of wheat (T. aestivum). European Food Research and Technology, 250(7), 2025-2038.
 [8] Serrano-Lotina, A., Portela, R., Baeza, P., Alcolea-Rodríguez, V., Villarroel, M., & Ávila, P. J. C. T. (2023). Zeta potential as a tool for functional materials development. Catalysis Today, 423, 113862.
[9] Nepovinnykh, N. V., & Petrova, O. N. (2025). Food hydrocolloids: Classification, functional properties and applications. Food systems, 8(1), 66-72.
 [10] Clogston, J. D., & Patri, A. K. (2010). Zeta potential measurement. In Characterization of nanoparticles intended for drug delivery (pp. 63-70). Totowa, NJ: Humana press.
[11] Fathi, M., Mohebbi, M., & Koocheki, A. (2016a). Introducing Prunus cerasus gum exudates: Chemical structure, molecular weight, and rheological properties. Food Hydrocolloids, 61, 946-955.
[12] Fathi, M., Mohebbi, M., & Koocheki, A. (2016b). Some physico-chemical properties of Prunus armeniaca L. gum exudates. International journal of biological macromolecules, 82, 744-750.
[13] Boruczkowska, H., Boruczkowski, T., Bronkowska, M., Prajzner, M., & Rytel, E. (2025). Comparison of Colour Measurement Methods in the Food Industry. Processes, 13(5), 1268.
 [14] Koocheki, A., Taherian, A. R., & Bostan, A. (2013). Studies on the steady shear flow behavior and functional properties of Lepidium perfoliatum seed gum. Food Research International, 50(1), 446-456.
[15] Marcotte, M., Hoshahili, A. R. T., & Ramaswamy, H. S. (2001). Rheological properties of selected hydrocolloids as a function of concentration and temperature. Food Research International, 34(8), 695-703.
[16] Karazhiyan, H., Razavi, S. M., Phillips, G. O., Fang, Y., Al-Assaf, S., Nishinari, K., & Farhoosh, R. (2009). Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food hydrocolloids, 23(8), 2062-2068.
[17] Hesarinejad, M. A., Koocheki, A., & Razavi, S. M. A. (2014). Dynamic rheological properties of Lepidium perfoliatum seed gum: Effect of concentration, temperature and heating/cooling rate. Food Hydrocolloids, 35, 583-589.
[18] Mandala, I. G., Savvas, T. P., & Kostaropoulos, A. E. (2004). Xanthan and locust bean gum influence on the rheology and structure of a white model-sauce. Journal of Food Engineering, 64(3), 335-342.