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image of Characterization of Tragacanth Gum as Biomedical and Food Adjuvant: Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension

Abstract

Introduction

Gum tragacanth is used as a substance to increase viscosity, stabilize, emulsify, and suspend other substances. In recent years, it has emerged as a promising therapeutic agent for tissue engineering, regenerative medicine, cosmetics, and food adjuvants. Therefore, characterizing its temperature-dependent viscosity is crucial for its pilot-scale applications. Therefore, the main objective of the present work is the characterization of the temperature dependent coefficient of viscosity and surface tension of gum tragacanth to establish it as an alternative source of natural gums for commercial applications.

Method

The effect of temperature on the rheological behaviours of the polymeric solution was studied. Furthermore, the Arrhenius, Gibbs–Helmholtz, Frenkel–Eyring, and Eotvos equations were utilized to compute the temperature coefficient, viscosity, surface tension, activation energy, Gibbs free energy, Reynolds number, and entropy of fusion, respectively.

Results

It was determined that the activation energy of gum tragacanth was 1559.70 kJ/mol. Changes in entropy and enthalpy were found to be 56.34 and 1122.80 kJ/mol, respectively. The Reynold number's computed value was 0.0053.

Discussion: As the temperature increased, there was a noticeable decrease in both surface tension as well as apparent viscosity. In contrast to Albizia lebbac gum, the current study found that solutions made from Gum Tragacanth seed polymers had a smaller impact by changes in temperature.

Conclusion

Gum tragacanth polymer's exceptional physicochemical qualities make it a promising excipient for drug formulation in the years to come, paving the way for its widespread use in food, cosmetics, and pharmaceutical industries.

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2025-05-15
2025-09-08

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Characterization of Tragacanth Gum as Biomedical and Food Adjuvant: Determination of Temperature-Dependent Coefficients of Viscosity and Surface Tension
Bentham Science Publishers ; https://doi.org/10.2174/0115734110375432250512093313
/content/journals/cac/10.2174/0115734110375432250512093313
/content/journals/cac/10.2174/0115734110375432250512093313
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  • Article Type:     Research Article
Keywords: pharmaceutical excipient ; temperature ; Gum tragacanth ; polysaccharide ; surface tension ; viscosity

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