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The analysis of crude and purified locust bean gum: A comparison of samples from different carob tree populations in Tunisia
Abstract
The crude and purified locust bean gum (LBG) from seven areas of the north and centre of Tunisia (Bouarada, Bargou, Kessra, Haffouz, Borj Toumi, Ben Arous and INRGREF) were analyzed for moisture, ash, protein, acid-insoluble matter and mannose/galactose ratio. The purified samples exhibited higher mannose/galactose ratios and lower amounts of ash, protein and acid-insoluble matter than the crude gum. The purified LBG from different regions had 3.43–6.99% moisture, 0.87–2.06% ash, 0.61–2.46% protein, 0.00–1.20% acid-insoluble matter and 3.55–4.32 mannose/galactose ratios. Statistical analysis revealed that purification significantly affected (P < 0.05) moisture, ash, protein, insoluble matter contents and mannose/galactose ratios of the crude LBG and purified LBG for all samples from different areas. The rheological properties of the different carob gum samples were determined, the best rheological properties are those of spontaneous carob trees of Bargou, Bouarada and Kessra areas. The climatic and geographic origin of carob and the cultivation mode influence the chemical and rheological properties. The purification of crude galactomannan samples by precipitation with isopropanol gave a clear and more stable solution, due to the elimination of impurities and endogenous enzymes.
... After boiling in a water bath for 20 min, the mixture was cooled and treated with BaCO 3 and adjusted with NaOH to pH 7, filtered and evaporated (30°C and 50°C) to obtain crystalline residue or syrup. The precipitate was dissolved in 2 mL of deionized water and analysed by HPLC using an Agilent HP chromatograph, series 1100 with Waters differential refraction detector and equipped with a Pb 2+ column at 80°C (Bouzouita et al., 2007). ...
... The solubilized galactomannan was precipitated from crude LBG solution by pouring into a two-volume excess of isopropanol. The precipitate was collected by filtration and lyophilisated for 5 h at 40°C, 3 h at 5°C and for 3 days at 20°C, respectively (Garcia and Casas, 1992;Bouzouita et al., 2007). 3. Viscosity determination. ...
... The rheological properties of locust bean gum did not depend only upon protein, but the most important factor was the galactomannan. The purification of crude locust gum samples eliminated practically all fat and fibre; the ash and protein contents may drastically be reduced (Bouzouita et al., 2007). ...
... The polysaccharide extraction of carob seeds was performed with ethanol and distilled water as previously described (Bouzouita et al. 2007). ...
... The isolated polysaccharide from carob seeds (100 mg) was hydrolyzed with 3 ml 1 M H 2 SO 4 at 100°C for 2 h (Bouzouita et al. 2007). High-performance liquid chromatography analyses of monosaccharides composition were performed on a Shodex Ò Sugar SP0810 (300 mm 9 8.0 mm i.d.) with Pb 2? and a Shodex SP-G guard column (5 lm, 6 9 50 mm) at 85°C with mobile phase distilled water at a flow rate of 0.5 ml/min (Petkova et al. 2017). ...
... polysaccharide from carob seeds after purification with acetone. Carob seed galactomannans differ in their mannose/glucose ratio, depending on the origin, the variety and age of the plant (tree), the growing conditions (climate, soil), and the method used for extraction of the polysaccharide in terms of purification of crude gum (Dakia et al. 2008). Bouzouita et al. (2007 presented 3.55-4.32 mannose/galactose ratios that are in agreement with our results. The average degree of substitution of galactose is an important characteristic of the molecular structure of the galactomannan polysaccharide family. In our case, galactose was near to previously reported carob galactomannan (assumed as galactose 0.2-0. ...
The interest in carob pod as an ingredient of functional foods is constantly increasing due to its beneficial health effect and functional properties. The aim of this study was to evaluate the chemical composition and antioxidant potential of carob seeds, as well as the functional properties of its isolated galactomannan fraction. The lipid, protein, carbohydrate and phenolic composition were analysed. The obtained results demonstrated that the main detected fatty acids were oleic (45.0%), linoleic (32.4%), and palmitic (16.6%) acid. The primary tocopherol in the tested tocopherol fraction was γ-tocopherol (53.1%). It was established that β-sitosterol (74.2%) and stigmasterol (12.8%) predominated in the sterol fraction. Carob seed was characterized by high protein (25.7%) content, while mannose and galactose were the dominating monosaccharides. Moreover, the isolated galactomannan from carob seed demonstrated good swelling properties—30.1 ml per g sample and oil-holding capacity (27.9 g/g sample). The total polyphenolic and flavonoids content of carob seeds was 1.76 mg Gallic acid equivalent/g dry weight and 0.30 mg quercetin equivalents/g dry weight, respectively. The carob seeds showed the highest antioxidant potential by cupper reduction assay—15.71 mM Trolox® equivalent/g dry weight. The mineral composition was also defined as the macroelements Ca and Mg were the predominant minerals in the seed. The obtained results showed that carob seeds were a valuable source not only of phenolic compounds and antioxidants, but also of proteins, lipids, galactomannan with functional properties that could improve the nutritional value of foods in which are incorporated.
... The M:G ratio can be modified in vitro by changing the GDP-mannose concentration [31] along the synthesis process, or by removing galactosyl units during hydrolysis thanks to α-galactosidase [32]. It is also modified by the culture conditions and depends on the seed origin and the gum fabrication process [14,33,34]. ...
... Azero et al. studied different purification techniques and their impact on the physicochemical properties of the formed gum, and they showed better inter-and intramolecular associations for LBG for the one filtered over the centrifuged product [43]. Isopropanol decreases the content of ashes and proteins and produces a more stable solution due to the elimination of enzymes and impurities [33]. Dakia et al. compared two types of processes: the first one using water, removing the different seed layers by letting the seed swell in boiling water, and the germ removed after drying the seed; the second one by an acidic extraction. ...
Locust bean gum (LBG), a vegetable galactomannan extracted from carob tree seeds, is extensively used in the food industry as a thickening agent (E410). Its molecular conformation in aqueous solutions determines its solubility and rheological performance. LBG is an interesting polysaccharide also because of its synergistic behavior with other biopolymers (xanthan gum, carrageenan, etc.). In addition, this hydrocolloid is easily modified by derivatization or crosslinking. These LBG-related products, besides their applications in the food industry, can be used as encapsulation and drug delivery devices, packaging materials, batteries, and catalyst supports, among other biopharmaceutical and industrial uses. As the new derivatized or crosslinked polymers based on LBG are mainly biodegradable and non-toxic, the use of this polysaccharide (by itself or combined with other biopolymers) will contribute to generating greener products, considering the origin of raw materials used, the modification procedures selected and the final destination of the products.
... Topics in Conservation Biology 28 (McCleary & Matheson, 1976) or barium complexes (Kapoor, 1972) has also been used; isopropanol is the best method for industrial processes (Bouzouita et al., 2007). ...
... Carob tree Ceratonia siliqua L. has been included in a national list of priority forest genetic resources for conservation and management in Tunisia (Bouzouita et al., 2007). The reduction of the biochemical diversity of this species in this region is a real risk. ...
... Pulp concentrations of cations (K+, Ca 2+ , Mg 2+ and Na + ) and anions (NO 3 − , PO 4 3− and SO 4 2− ) were analyzed as previously described in detail by Rouphael et al. (2017) [21]. The cations were separated on an ion chromatograph (ICS-3000, Dionex, Sunnyvale, CA, USA) using a Dionex IonPac CS12A (4 × 250 mm) analytical column connected to a Dionex IonPac CG12A (4 × 50 mm) guard column. ...
... Pulp concentrations of cations (K+, Ca 2+ , Mg 2+ and Na + ) and anions (NO 3 − , PO 4 3− and SO 4 2− ) were analyzed as previously described in detail by Rouphael et al. (2017) [21]. The cations were separated on an ion chromatograph (ICS-3000, Dionex, Sunnyvale, CA, USA) using a Dionex IonPac CS12A (4 × 250 mm) analytical column connected to a Dionex IonPac CG12A (4 × 50 mm) guard column. ...
Six critical stages corresponding to major morphophysiological events in carob fruit ripening were defined, and changes in the primary and secondary metabolome and in vitro antioxidant capacity were examined in two genotypes collected at low (15 m) and high (510 m) altitudes from genetically identified and georeferenced trees. Soluble carbohydrates were analyzed by HPLC-RI, macro-minerals by ion chromatography coupled to conductivity detection and polyphenols by UHPLC-Q-Orbitrap-HRMS. spectroscopy facilitated assays for condensed tannins and in vitro free-radical scavenging capacity of 1,1-diphenyl-2-picrylhydrazyl (DPPH) and ferric-reducing antioxidant power (FRAP). The fruit respiration rate and moisture content declined sharply during the transition from the breaker to green pedicel stage. Sugar accumulation spiked at the onset of fruit coloration and culminated at 498.7 ± 8.4 mg g−1 dry weight (dw) in the late ripe stage, while the ratio of reducing sugars to sucrose decreased from 3.45 ± 0.32 to 0.41 ± 0.02. The total phenolic compounds and condensed tannins declined with ripening, particularly during the transition from the breaker to green pedicel stage. Eighteen polyphenols were identified and quantitated, with catechins and hydrolyzable tannins being dominant until the onset of fruit coloration. The transition to the green pedicel stage signaled a precipitous decline (90.9%) in catechins, hydrolyzable tannins (60.2%) and flavonol glycosides (52.1%) concomitant to the rise in gallic acid, which was putatively fueled by the enzymatic hydrolysis of gallotannins in immature fruit. Catechins, hydrolyzable tannins and flavone glycosides were more abundant at higher altitudes and gallic acid at lower altitudes. An antioxidant capacity was also favored by higher elevations and declined with ripening, particularly after the breaker stage. Correlations with FRAP and DPPH assays were significant for the total phenolic content, condensed tannins, catechins and hydrolyzable tannins. The highest correlation factors were obtained for epigallocatechin-gallate (r = 0.920 and r = 0.900; p < 0.01). Although the sharp drop in hydrolyzable and nonhydrolyzable tannins and catechins compromised the in vitro antioxidant capacity at physiological maturity, it also reduced the astringency and configured a palatable organoleptic fruit profile. These changes unraveled significant episodes in the ripening-related secondary metabolism of the carob fruit. They further highlighted the value of immature carob as a potent source of gallotannins, with putative in vivo anti-inflammatory action, and of catechins beneficial in preventing and protecting against diseases caused by oxidative stress.
... Several authors have extensively reported about the extraction and purification procedure of galactomannan for industrial scale which can be used at laboratory scale with slight modifications (Dey 1978;Andrade et al. 1999;Bouzouita et al. 2007;Liyanage et al. 2015; Kontogiorgos 2017 and many more). Srivastava and Kapoor (2005) described the Figure 5. Biochemical routes involved in the galactomannan mobilization and utilization of released products by the developing embryo (adapted from Buckeridge, Dietrich, and De Lima 2000). ...
... This crude gum is a mixture of impurities (protein, pectin, phytin, pentosan, ash and acid insoluble residue) and hence, subjected to purification process in order to improve its physicochemical properties. Several approaches can be used for the purification of crude gum powder but precipitation using ethanol is the most acceptable one while others using methyl alcohol, copper or barium complexes have also been reported (Bouzouita et al. 2007). Generally, gum powder is dissolved in water and can be precipitated fractionally using polar solvents and also can be purified with dialysis and membrane filtration (Srivastava and Kapoor 2005). ...
Abstract
Galactomannans are neutral hemicellulose biopolymers that strengthen the plant cell walls by interacting with cellulose in the form of storage polysaccharides. They are abundant in nature and are majorly present in the secondary walls of flowering plants. They are primarily extracted from the leguminous seed endosperms and display a wide variation at the structural and abundance level amongst different plant species. Over the last few decades, galactomannans have attracted huge attention due to their unique functional, solution and rheological properties, generally defined by their molar mass and the degree of substitution by galactosyl side chain, which differs between plants. Further, they are nontoxic, originate from renewable sources, fairly inexpensive, and are amenable to both chemical and biochemical modification. Moreover, excellent thickening, stabilizing and gelling abilities of these biopolymers have found extensive use in food, pharmaceutical, biomedical and cosmetic industries. Significant progress has been made to identify and characterize the genes responsible for biosynthesis of galactomannan along with the elucidation of controlling networks by using genetic, bioinformatics and biochemical approaches. This is the first comprehensive coverage on galactomannans which combines detailed structural and physicochemical properties as well as biology associated with the metabolism of galactomannans. It also focuses on different leguminous sources leading to various food and non-food applications of galactomannans.
... This plant polysaccharide also possesses several other synonyms reported in the literature like carob flour, carob bean gum, carob seed gum, or even Ceratonia (Rowe et al., 2006). Ceratonia siliqua seeds represent roughly 10% of the weight of Ceratonia siliqua fruit processed industrially by hull cracking, sifting, followed by milling operations to isolate and grind the endosperms, and then sold as crude flour (Bouzouita et al., 2007;Dakia et al., 2008). These seeds of Ceratonia siliqua principally contain galactomannan, which covers around 80%, the rest 20% are proteins and impurities (Andrade et al., 1999). ...
... In LBG, the protein content was reported, which comprises around 32% albumin and globulin, whereas the rest 68% correspond to glutelin (Smith et al., 2010). Ash and insoluble acid materials are the main impurities (Bouzouita et al., 2007). After the processing of seeds, raw galactomannan may further deposited for a number of processes like enzymatic or alkaline hydrolysis, precipitation by ethanol or isopropanol, and purification with the help of methanol, or by complexes of copper or barium to remove the protein content as well as the impurities (Andrade et al., 1999;Bresolin et al., 1999). ...
... The addition of locust bean gum to wheat flour suspension decreases the pasting temperature and increases the peak viscosity, trough viscosity, breakdown, and final viscosity and setback values. Water absorption capacity and dough development time of wheat flour dough also increases on addition of locust bean gum [8]. Locust bean gum can also be used as binding agent as a substitute for gluten in gluten-free bread formulations based on corn starch with improved loaf volume and crumb structure [9][10]. ...
... The seed-to-pulp weight ratio in mature carob pods ranges from 5 to 15, with higher ratios observed in wild genotypes [2]. The carob seed endosperm is the source of the Locust Bean Gum (LBG), a natural food gelling agent consisting chiefly of galactomannan polymers, the demand for which has soared in recent years [4]. However, the kibbled pulp has recently attracted growing market demand as well, though formerly it was regarded chiefly as a low-cost by-product of the milling process destined for livestock feed. ...
Chromatic variation was examined for its association with flour composition and quality. Carob samples from variable altitudes and genetic backgrounds were milled and assessed for col-orimetric parameter L* (lightness) and analyzed for phenols, tannins, antioxidant capacity, soluble carbohydrates (HPLC-RID), organic acids and protein (IC-CD), and volatile organic compounds (VOCs; HS-SPME/GC-MS). Higher altitudes and grafted genotypes yielded lighter-colored flours of higher antioxidant potential, phenols, tannins, sucrose, and malic acid concentrations. VOCs were mainly acids, esters, aldehydes, ketones, and alcohols. Acids were the most abundant and correlated negatively with L*, though correlation for many individual acids was non-significant, including 2-methyl-propanoic acid, widely considered the carob signature aroma (cheesy acidic buttery). The compositional and quality indexing potential of L* is more robust for grafted than non-grafted material, owing putatively to a narrower genetic basis. Antioxidant capacity and concentrations of phenolics, tannins and sucrose correlated positively with L*, indicating increased levels in carob flours sourced from grafted trees at higher altitudes. These flours also have a lower content of reducing sugars, the implication of which in the darkening of carob flour warrants further investigation. Overall, L* constitutes a reliable index for ranking carob flours for key compositional attributes and may be further reinforced by multiple-year data.
... Its application for bakery purposes results in higher baked product yields; it improves the final texture and adds viscosity in dough. Addition of guar gum in cookies dough improves the machinability of the dough which helps in the better handling of dough with minimum requirement of energy and time [9]. Locust bean gum is also used to increase volume and to retard the aging of bakery products [10]. ...
Locust bean pods were utilized as cattle feed for a very long time but now its seed endosperm powder is utilized as locust bean gum in various industries such as food, cosmetic, pharmaceutical, textile, paint, mining, oil drilling and construction industries for its thickening and stabilizing properties. In pharmaceutical industries, locust bean gum is used in the production of solid monolithic matrix systems, films, beads, micro-particles, nano-particles, inhalable and injectable systems, as well as in viscous liquid and gel formulations. Locust bean gum is used as an additive in food industry due to its thickening and stabilizing property. Its application for bakery purposes results in higher baked product yields; it improves the final texture and adds viscosity in dough. Addition of guar gum in cookies dough improves the machinability of the dough which helps in the better handling of dough with minimum requirement of energy and time.
... Elle est également ajoutée dans les tartines au fromage à la crème, la confiserie, la boulangerie (Tsatsaragkou & al., 2014), les produits laitiers, la viande et les produits à base de viande, les boissons et les sauces, les condiments, les vinaigrettes, la mayonnaise, le ketchup, les confitures d'oranges, les bonbons, les potages, la diététique, aux aliments pour animaux domestiques etc) et est particulièrement utile pour prévenir la synérèse dans divers produits alimentaires tels que les yaourts. L'analyse de la gomme, brute et épurée, de sept populations issues du Nord et du Centre de la Tunisie (humidité, cendre, protéine, matière non soluble dans l'acide et le rapport de mannose/galactose) a montré que l'origine climatique et géographique de la caroube et le mode de culture ont une grande influence sur les propriétés chimiques et rhéologiques de la gomme (Bouzouita & al. 2007 Importance économique et commercialisation ...
Biologie, écologie, techniques culturales, biens et services, importance économique, analyse de la chaine de valeur et éléments de réflexion pour l’élaboration d'un plan stratégique de développement du caroubier.
... Currently, only the carob seeds (10% of the whole pod) are applied industrially for producing a natural additive (E410) added as flavoring, stabiliser and thickener in food products (Bouzouita et al., 2007;Goulas et al., 2016); while the pulp, representing 90% of the pod, could be considered as by-product susceptible of valorization (Roseiro et al., 2013). Carob pulp contains high amounts of carbohydrates (40-60 mg/100g DM), dietary fibers (around 45 mg/100g DM), minerals (calcium, phosphorus and potassium) and low amounts of fat (0.5-1 mg/100g DM) and protein (3-4 mg/100g DM) (Tous et al., 2013;Goulas et al., 2016). ...
In the present study, Tunisian carob (Ceratonia siliqua L.) pulp samples harvested from ten different geographic regions (Bizerte, Beja, Ariana, Ben Arous, Jendouba, Siliana, Zeghouan, Nabeul, Sousse, Kairouan) were analyzed for their bioactive phytochemical content and antioxidant activities. Total phenolics (TPC), flavonoids (TFC), condensed tannins (CT) were determined using Folin-Ciocalteau, aluminium trichloride (AlCl3) and vanillin assays, respectively. Significant variations (p < 0.05) in total polyphenols (TPC), flavonoids (TFC) and condensed tannins (CT) contents were observed between the analyzed provenances. The highest levels of TPC (23.11 mg GAE/g DR) and TFC (10.58 mg CE/g DR) were detected in Kairouan site, whereas Beja sample exhibited the higher amount of CT (3.75 mg CE/g DR). Reversed phase RP-HPLC analysis revealed that gallic acid (501.26–1628.46 mg/kg), ellagic acid (398.85–940.53 mg/kg) and isoquercetin (264.79–817.61 mg/kg) were the major phenolics in all studied extracts, with concentrations varying significantly according to the geographical origin. Using total antioxidant capacity, DPPH, ABTS and FRAP assays, carob pulp extracts were found to have substantial antioxidant activities, which were correlated to their phenolic contents. Multivariate statistical analysis (PCA) performed on phenolic profiles and antioxidant activities revealed three distinctive groups of samples. It was concluded that Ceratonia siliqua L.. pulp from lower semi-arid and upper arid regions of Tunisia presented appreciable amount of phenolic compounds and high antioxidant capacities. This resource deserves further attention mainly for its high potential in culinar, pharmaceutical and cosmetic utilisations.
... The ethanol was decanted, and the precipitated galactomannans were dried and stored in a desiccator until use. In the second method (Bouzouita et al., 2007), 1.3 g of crude endosperm was added to 100 mL of distilled water, stirred gently for 2 h at room temperature, and stored overnight at 4°C. Then, the solutions were heated to 80°C in a water bath (30 min, continuous stirring). ...
For the first time, this study presents the use of raw locust bean gum (LBG) as a prebiotic with one probiotic strain in synbiotic fermented milk or combined with Na-alginate as a biopolymer for a targeted release of bacteria under colon-like conditions. For this purpose, the fermentative characteristics (biomass, pH), bacterial survival, and developed viscosities of the stored fermented milks were determined. The survival rates of microencapsulated bacteria using the emulsion technique under simulated gastrointestinal conditions (stomach: pH 2 + 0.3% pepsin; colon: pH 6.5 + 1% pancreatin + 0.3% bile) were also evaluated. The results obtained show that all the bacteria analyzed maintain better biomass and acidifying activities in the presence of LBG, especially at 2%. During cold storage, the viscosities of the LBG-fermented milks were regulated and better appreciated, especially at 2%. Lactobacillus rhamnosus LbRE-LSAS, and Bifidobacterium animalis subsp. lactis Bb12 microencapsulated separately in Ca-alginate-raw carob gum, maintained good survival rates (51-66%) compared to free cells (21-59%) under simulated digestive conditions, and were released under colon-like conditions. Therefore, the formulation of LBG-enriched fermented milks containing probiotic bacteria could represent a very good candidate for industrial application. Ca-alginate-raw LBG beads for the specific release of probiotics in the colon could benefit consumers with celiac disease or other digestive disorders because LBG is naturally gluten-free.
... The ethanol was decanted, and the precipitated galactomannans were dried and stored in a desiccator until use. In the second method (Bouzouita et al., 2007), 1.3 g of crude endosperm was added to 100 mL of distilled water, stirred gently for 2 h at room temperature, and stored overnight at 4°C. Then, the solutions were heated to 80°C in a water bath (30 min, continuous stirring). ...
For the first time, this study presented the use of raw locust bean gum (LBG) as a prebiotic, with one probiotic strain in synbiotic fermented milk or combined with Na-alginate as a biopolymer, for a targeted release of bacteria under colon-like conditions. For this purpose, the fermentative characteristics (biomass, pH), bacterial survival, and developed viscosities of the stored fermented milks were determined. The survival rates of microencapsulated bacteria using the emulsion technique under simulated gastrointestinal conditions (stomach: pH 2 + 0.3% pepsin; colon: pH 6.5 + 1% pancreatin + 0.3% bile) were also evaluated. Results showed that all the tested bacteria maintained better biomass and acidifying activities in the presence of LBG, especially at 2%. During cold storage, the viscosities of the LBG-fermented milks were regulated and better appreciated, especially at 2%. Lactobacillus rhamnosus LbRE-LSAS and Bifidobacterium animalis subsp. lactis Bb12 microencapsulated separately in Ca-alginate-raw carob gum maintained good survival rates (51 - 66%) as compared to free cells (21 - 59%) under simulated digestive conditions, and were released under colon-like conditions. Therefore, the formulation of LBG-enriched fermented milks containing probiotic bacteria could represent a very good candidate for industrial application. Ca-alginate-raw LBG beads for the specific release of probiotics in the colon could benefit consumers with celiac disease or other digestive disorders because LBG is naturally gluten-free.
... Carob gum, also called Locust Bean Gum (LBG), is the ground endosperm of the seeds. It is widely used as food additive (E410) to improve the texture of foods [2][3][4][5]. Carob molasses, also called carob syrup, is a juice concentrate (60-80°Brix) prepared by water extraction from the pod or the pulp and then concentration. It is widely consumed especially during the cold periods of the year as an energetic food rich in sugars [6][7][8][9][10][11][12][13]. ...
The by-product generated from carob molasses processing is considered as an excellent source of dietary fiber and may be used as a functional ingredient in food industry. However, it presents a high value of water activity (~ 0.98) which facilitates its microbiological contamination and rapid deterioration. So that, this study provides a solution for the valorization of this by-product and suggests the incorporation of the dried carob by-product into Halva to produce an added value product (Halva with carob powder). Thus, the present work focused on the characterization of carob powder and the optimisation of incorporation percentage of carob powder into Halva formulation. The characterization showed the absence of caffein in carob powder compared to cocoa’s one. Besides, carob and cocoa powders had both a brown color. The former had lower fat and higher sugar contents compared to the latter. The optimization promoted the addition of 5% carob powder into Halva formulation according to the evaluation of hardness, sensory quality and exudative stability. Therefore, the new confectionary product could be considered as a promising nutritious and healthy foodstuff to consumers.
... Filtration was used to collect the precipitated galactomannans which were then washed twice with acetone and diethyl ether. The nit was dried at 30 °C, and crushed to fine powder [11,12]. ...
Low-fat and non-fat yoghurts have some rheological changes particularly in syneresis and viscosity. Hydrocolloids such as galactomannans (locust bean gum: LBG) can act as fat replacers and can improve the rheological properties of low and non-fat yoghurts. The present study investigates the effect of carob galactomannans on both the viability of starter cultures and textural properties of non-fat yoghurt during cold storage period (4 °C). Carob galactomannans were extracted from carob seeds. Yoghurt was made from skimmed milk powder with the addition of starter culture and locust bean gum at different concentrations (0.01, 0.02, 0.05 and 0.1% W/V). The yoghurt was stored for 28 days at 4°C. Changes in starter microorganisms' viability, pH, viscosity and syneresis were measured after 24h of manufacturing than every 7 days. Results showed that starter culture microorganisms (Streptococcus thermophilus and Lactobacilus bulgaricus) showed better (P<0.05) retention of viability in yoghurt supplemented with galactomannans (0.05 and 0.1%) in comparison with control. LBG did not showed a significant (P<0.05) effect on pH changes during refrigerated storage of yoghurt. However its hydrocolloid improved (P<0.05) the viscosity and prevented the defect of syneresis during storage at 4°C. Additionally, panelists preferred yoghurt sample with 0.05% LBG. This suggests that these polysaccharides can be used as fat replacers to reduce the problems associated with elimination of fat in fermented dairy products.
... When comparing these results to treated carob flours by seed removal, the greatest differences are in carbohydrate and fiber content, being higher for total fiber content in carob pulp [8,38]. As for carob germ flour and carob bean gums, obtained by seed extraction and purification, the results suggest a similar nutritional profile in regard to moisture, ash, protein and lipids but can noticeably depend on the treatment applied, such as heat or acid treatments and water or acid extractions [39][40][41][42]. The very low starch content determined is similar to previously characterized carob flours [43]. ...
Carob fruit is native to the Mediterranean region and produced mainly in Portugal, Italy, Morocco and Turkey. The production of the carob fruit in Portugal is highly extensive and sustainable. Currently, carob flour (CF) production is mainly achieved after pulp separation, despite it having been demonstrated that the seeds improve the extraction efficiency of bioactive compounds such as polyphenols, promoting human health. This study aimed to produce an integral CF through an innovative process and assess its physicochemical and bioactive properties at different particle sizes throughout simulated gastrointestinal tract (GIT) digestion. The sugar content profile obtained throughout GIT digestion indicated that sucrose, the sugar present at the highest concentration in undigested CF, was digested and broken down into simple sugars, namely glucose and fructose. The total phenolic content (TPC) and antioxidant activity obtained for the ≤100 µm fraction were in accordance and gastric digestion promoted an increase in the TPC value compared to the undigested sample. The >100 µm fractions displayed a distinct profile from the ≤100 µm fraction. This study showed that the particle size affects the sugar, antioxidant and total phenolic content of CFs and also their gastrointestinal tract digestion. The ≤100 µm fraction demonstrated the most suitable profile as a functional food ingredient.
... The CLBG powder was stored in an airtight test tube at room temperature (Farahnaky et al., 2014). To get the pure Locust Bean Gum (PLBG), the method of Bouzouita et al. (2007) was carried out. 1.3 g of CLBG powder was gradually added to 100 mL of distilled water under stirring for 1 h at room temperature. ...
The development of biodegradable edible films/food packaging is in the core of the new management strategies of food handling. The great challenge facing the food industry today is innovation in terms of ecological and effec-tive edible coatings, with improved mechanical and sensory qualities but at lower cost. The current study intends to develop and characterize edible films by combining crude and pure Opuntia cladode mucilage and Locust Bean Gum (LBG), then evaluate their coating effect on stored strawberry fruits. The films were formulated using the two polymers at the same con-centration (2% mucilage / 2% LBG) and glycerol as plasticizer, and they were compared for their physicochemical and mechanical properties like thick-ness, moisture content, water vapor transmission and transparency. The pH, weight loss and sensorial qualities of coated strawberries stored at 4°C were assessed during 14 days. The obtained results have shown that for the crude composite films CM-CLBG the thickness, moisture and water solubility were higher compared to those of PM-PLBG where water vapor permeability (WVP), transparency and surface contact angle (hydrophobicity) displayed the highest values. Weight loss and drop in pH of strawberries soaked in the CM-CLBG and PM-PLBG coating solutions and stored at 4°C were less signifi-cant than those of uncoated strawberries. Otherwise, coated fruits pre-served a marketable visual appearance and texture, but lost their redness and gloss after the storage period. Despite the promising potential of Opun-tia mucilage/LBG formulated films, some improvements are still needed to solve the problem of fruit appearance and meet marketing standards.
... The mature carob pod is comprised of two parts: the pulp and the seeds in roughly 90/10 ratio w/w (Goulas et al., 2016). Carob seeds are exploited industrially for the production of carob bean gum (Locust Bean Gum-LBG), a widely used natural food thickening agent (Bouzouita et al., 2007). Recently, researchers have focused on carob pulp which is a low-cost byproduct of the milling process. ...
... The revived interest in carob cultivation observed in recent years is driven by its low input requirements, its resilience to marginal soils and abiotic stress factors (1), and the particular sensory profile and multiple functional properties of the carob fruit (pod) that benefit human health (2). The carob pod is a multipurpose foodstuff consisting of a sugar-dense pulp (90% w/w) and the seeds (10% w/w), the latter being considered industrially most valuable as the source of the locust bean gum (LBG) food stabilizer (3). The kibbled carob pulp is a low-cost byproduct of the pod milling process that is utilized by the food industry to produce various high value functional products such as molasses (carob syrup), carob juice and powder (flour and fiber). ...
Carob powder is increasingly valued as a substitute for cocoa and as a flavor-enhancing component of processed foods. However, little is known about the impact of preharvest factors such as fruit maturity, genotype and altitude on its volatile organic compounds (VOCs) composition. The current study examined the VOCs composition of powder milled from pods of two genotypes cultivated at 15 and 510 m altitude and harvested at six progressive stages of maturity, ranging from fully developed immature green (RS1) to late ripe (RS6). Fifty-six VOCs categorized into acids, esters, aldehydes, ketones, alcohols, furans, and alkanes were identified through HS-SPME GC-MS analysis. Maturity was the most influential factor, followed by altitude and least by genotype. Aldehydes and alcohols correlated positively ( r = 0.789; p < 0.001), both accumulated in immature carobs and decreased with progressive ripening, resulting in the attenuation of green grassy aroma. Conversely, acids increased with ripening and dominated the carob volatilome at full maturity, correlating negatively with aldehydes and alcohols ( r = −0.835 and r = −0.950, respectively; p < 0.001). The most abundant VOC throughout ripening (17.3-57.7%) was isobutyric acid, responsible for the characteristic cheesy-acidic-buttery aroma of carob powder. The pleasurable aroma detected at the immature stages (RS2 and RS3) was traced to isobutyrate and methyl isobutyrate esters, rendering unripe green carob powder a potential admixture component for improving the aroma of novel food products. Lower altitude favored the accumulation of acids linked to less pleasant aroma, whereas isobutyric acid was more abundant at higher altitude. This constitutes a significant indication that higher altitude enhances the characteristic carob-like aroma and sensory quality of carob powder.
... LBGs can differ in their G:M ratio, chemical composition, and physicochemical properties such as solubility, molecular size and dynamic viscosity. Those depend on the origin, variety and age of the carob tree, growth conditions (e.g., climate and soil) and polysaccharide extraction method used for crude gum purification (Bouzouita et al., 2007;Haddarah et al., 2014;Smith et al., 2008). LBG is widely used as a thickener and stabiliser with numerous applications in the food, pharmaceutical, cosmetic, and biotechnology industries (EFSA Panel on Food Additives Nutrient Sources added to Food et al., 2017). ...
Background
Carob (Ceratonia siliqua L.) is an evergreen tree that belongs to the Leguminosae family and is typical of the Mediterranean basin. It is well known for its valuable locust bean gum obtained from carob seeds. However, the food industry can obtain different carob products from carob fruit after processing. Carob products are good sources of dietary fibre, sugars, and a range of bioactive compounds such as polyphenols and D-pinitol.
Scope and approach
Bioactive compounds present in carob fruit and its derived products help control many health problems such as diabetes, heart diseases, and gastrointestinal disorders due to their anti-hyperglycaemic, antioxidant, and anti-inflammatory activities. So, carob products have a great potential to be used as a functional food ingredient.
Key findings and conclusions
This article focuses on carob characteristics and processing, chemical composition, health benefits, and applications in food formulations to explore the potential of carob in developing a wide variety of health-beneficial food products.
... Bouzouita, et al. [60] demonstrated that the seed was poor in minerals, in fibers and in proteins but contains an appreciable quantity of lipids. Non roasted carob seeds contain 5.8-6.8% according to Naila [55]. ...
Research on the development of carob and oak acorn recovery processes is very well developed today. Our research has resulted in the implementation of technologies for transforming carob and oak into various by-products such as; coffee production from carob beans and oak acorns. We have studied the physicochemical characteristics, nutritional, microbiological, biological activity and caffeine analysis of our samples of coffees produced from locust bean and oak acorn. Subsequently, these two coffees were integrated into the production of an organic biscuit in order to develop an innovative product with high added value. The results obtained show us that the sensory analysis has shown that the cookies have satisfactory organoleptic characteristics. The sensory analysis showed that the biscuit with the mixture of the two coffees has the highest percentage of appreciation by the tasting panel. Microbiological analysis showed that the cookies are free from coliforms, yeasts and molds. They contain a low level of total flora. Cookies can therefore be stored for a long time and could be sold as an important bio product for human health.
... It is also grown in different parts of South America and Asia (Barak & Mudgil, 2014). Carob seeds consist of about 80% galactomannan, the rest are proteins, and other components (Bouzouita et al., 2007;Bengoechea et al., 2008) and carob polysaccharides are widely used in different therapeutic foods. The ground of endosperm is used to produce CBG, as a food additive that is coded E-410. ...
In recent years, since excess adiposity is thought to be responsible for the development of chronic diseases, many ingredients have been developed for the specific purpose of fat replacement in functional dairy foods. Carob bean gum (CBG) is widely used in food systems to modify quality attributes and shelf-life as thickening and gelling agents. Objective of this study was to develop reduced fat (12%) and low fat (6%) yoghurt using CBG as a carbohydrate based fat replacer. The results revealed that the addition of CBG increased the textural and sensory attributes of reduced fat yoghurts. In this present study, the textural properties such as firmness, and stickiness of yoghurt samples were significantly higher in the low fat yoghurt (6%, T5) with CBG, and yellowness index was increased in low fat (6%, T3 and T5) yoghurts. The addition of CBG to reduced fat and low fat yoghurts (T4, T5) improved the sensory properties and acceptance index.
... Indeed, the edible portion of C. siliqua was transformed every year into waste [20]. Besides, at the national level, the information interested on this plant tissue are particularly scarce [21][22][23][24][25][26]. As well as, a few number of research studies were performed on the application of carob in different fields, such as food industries [20,27] and medicinal field [28][29][30]. ...
Ceratonia siliqua L. pods have been classically used in Mediterranean folk medicine as a potential source of natural antibacterial and antioxidant agents. The in vitro antiradical, immunostimulant, antibacterial and cytotoxic properties, as well as phytochemical composition of the ethanolic and aqueous extracts obtained from carob pods harvested at three ripening stages were assessed. Fructose, glucose, and sucrose, as quantified in both extracts, showed varied yields according to the ripening stage and solvent type. Likewise, significant differences were shown in bioactive compounds content depending on extraction solvent and ripening stage. Moreover, gilthead seabream (Sparus aurata L.) leucocyte viability and functions were not altered after being incubated for 24 h with the extracts of carob pods. On the other hand, the ethanolic extracts (0.75 and 1 mg mL⁻¹), exhibited an interesting cytotoxic effect on a tumoricidal fish cell line (PLHC-1 cell). Besides, the ethanolic extract (1 mg mL⁻¹) displayed a moderate bactericidal activity against different examined bacteria. Photobacterium damselae was found to be the most sensitive to different carob pod extracts, except for the aqueous extract obtained from ripened pods. While Vibrio harveyi and Vibrio anguillarum exhibited a strong resistance against the aqueous extracts. Our data indicate that the carob pods are an excellent source of natural bioactive molecules that would be used to prevent and treat several marine animal diseases.
Graphical Abstract
... The mature carob pod is comprised of two parts: the pulp and the seeds in roughly 90/10 ratio w/w (Goulas et al., 2016). Carob seeds are exploited industrially for the production of carob bean gum (Locust Bean Gum-LBG), a widely used natural food thickening agent (Bouzouita et al., 2007). Recently, researchers have focused on carob pulp which is a low-cost byproduct of the milling process. ...
Carob is a predominantly rainfed tree crop of high nutritive value and a long history of adaptation to the edaphoclimatic stress conditions of the Mediterranean. However, declining attention to the carob tree in recent decades has aggravated genetic erosion. The extant in situ germplasm varies both in terms of pod morphology and composition, reflecting the genetic and physiological divide chiefly among grafted and non-grafted material, and possibly the impact of variable agro-environments. Accordingly, the present study aimed to establish a systematic categorization of the genetic and phenotypic diversity encountered across carob germplasm identified in situ throughout Cyprus, a historical center of production and genetic diversity for the species. Linking pod morphology, primary and secondary metabolite profiles with genotyped source material originating in different agro-environments and crop seasons would provide a framework for interpreting (a) the interaction of these factors in configuring carob pod physicochemical constitution, and (b) the relative stability of phenotypic traits against environmental and seasonal variation. Microsatellite analysis discriminated 36 genotypes out of the 124 trees located in nine traditional agro-environmental zones and revealed low genetic diversity within the grafted germplasm. Two landraces were identified: "Tillyria," which is widespread and predominant, and "Kountourka," which is mainly localized to the northeastern peninsula of Karpasia. Morphological traits, such as seeds-to-pod weight ratio, pod width and thickness were principally under genetic control. Contrarily, compositional traits, particularly total phenolic content-including condensed tannins, in vitro antioxidant capacity and to a lesser extent gallic acid, organic acids and minerals were under agro-environmental control. Agro-environmental zone also modulated principally fructose and glucose; sucrose was modulated equally by genotype and agro-environment, while total sugars were under genetic control. Statistically significant differences between seasons were detected for all traits except for the seeds-to-pod weight ratio, pod length and width. Hierarchical cluster analysis corroborates that Cyprus may be divided into two major agro-environmental zones Frontiers in Plant Science | www.frontiersin.org 1 January 2021 | Volume 11 | Article 612376 Kyratzis et al. Carob Pod Morphology and Metabolite Profile modulating the compositional properties of the carob pulp. The present study provides a comprehensive insight into the extant carob genetic resources of Cyprus and advances our understanding of how genetic, agro-environmental and seasonal factors interact in shaping carob pod morphology and composition.
... The carob fruit is a pod consisting of about 90% pulp and 10% seeds by weight at full maturity [3]. Carob seeds are in fact considered the most valuable part of the pods exploited industrially for the production of carob bean gum (locust bean gum, LBG), a widely used natural food additive [4]. Separation of the seeds from the pod by milling also delivers carob pulp kibbles as a low-cost by-product. ...
Aqueous extraction of carob kibbles is the fundamental step in the production of carob juice and carob molasses. Improving the theoretical yield in sugars during organic solvent-free aqueous extraction is of prime interest to the food industry. Collateral extraction of phenolics, however, must be monitored as it influences the sensory and functional profile of carob juice. We presently examined the impact of source material, kibble size, temperature, and duration on the efficiency of extracting sugars and phenolics aqueously by conventional heat-assisted (HAE) and ultrasound-assisted (UAE) methods. Source material was the most influential factor determining the concentration of phenolics extracted by either method. Source material also influenced the relative proportions of sucrose, glucose, and fructose, which may impact the perceived sweetness of the juice. Kibble size (medium size M = 9-13 mm; powder size P = 1-4 mm) was more influential with UAE than HAE for both sugars and phenolics but was rendered less influential with prolonged UAE duration. Increasing HAE temperature (from 25 • C to 75 • C) favored the extraction of phenolics over sugars; however, prolonging extraction at 25 • C improved sugar yield without excessive yield in phenolics. Disproportionate extraction of phenolics over sugars limits the use of heat-assisted extraction to improve sugar yield in carob juice production and may shift the product's sensory profile toward astringency. Prolonged extraction at near ambient temperature can, however, improve sugar yield, keeping collateral extraction of phenolics low. Ultrasound agitation constitutes an effective means of extracting sugars from powder-size kibbles. Industrial application of both methodologies depends on the targeted functional and sensory properties of carob juice.
... To control the microbiological of the unpurified powder, it was washed withacetone and ethanol using a sintered (no.3) [13]. Then, 1.3g of unpurified powder wassolubilized in 100 ml of distilled water at room temperaturefor 2 h under gently stirring [14] and kept at 252 K for overnight. Afterward, the solutions were heated at 353 K in water bath for 30 min with continuous agitation. ...
The aim of this study is to evaluate the impact of a bio-sourced polymer as a corrosion inhibitor against iron corrosion in a 1 M HCl solution. Galactomannan was obtained from the carob plant (Ceratonia Siliqua L) and its structure was verified by infrared spectroscopy (FTIR) and elemental analysis. The inhibitor concentration effects and immersion time on the resistance of the iron surface against corrosion are evaluated using impedance and polarization electrochemical measurements, UV-visible analysis and theoretical study. The results show that the galactomannan is a mixed type inhibitor act by physisorption and chemisorption on the metal surface. In addition, the efficiency of these compounds increases with increasing the concentration of the inhibitor and reaches a value of 87.72% at a concentration of 1 g/l. The electrode surface was characterized by SEM surface analysis method coupled with EDS.
... Les galactomannanes sont constitués d'une chaîne principale de type β-(1→4)-D-mannane substituée variablement en C-6 par des résidus galactose. Le rapport M/G d'un galactomannane ainsi que la taille des chaînes macromoléculaires peuvent varier au sein d'une même espèce végétale en fonction des conditions climatiques, de la composition du sol, et de l'espèce (Bouzouita et al., 2007 ;Dakia, 2009;McCleary, 1980 ;Moreira et al., 2008). Les glucomannanes sont constitués d'une alternance de résidus Dmannopyranoses et D-glucopyranoses liés en β-(1→4). ...
Astragalus gombo Bunge (Fabaceae) est une plante bien représentée dans le Sahara Septentrional Est Algérien (région de Ouargla, Algérie) et couramment utilisée comme fourrage pour les animaux ou en médecine traditionnelle. Malgré de nombreuses publications sur la richesse en polysaccharides d’autres espèces appartenant au genre Astragalus et la description de leurs propriétés biologiques putatives ou avérées, aucune étude ne s’est intéressée à l’espèce gombo. L’objectif de ce travail de thèse a donc été de réaliser des investigations sur plusieurs parties de cette plante en vue d’extraire, identifier et caractériser son contenu en polysaccharides. Dans un second temps les propriétés biologiques et rhéologiques de ces polymères ont été étudiées afin d’identifier d’éventuelles voies de valorisation. Les résultats obtenus ont permis de détecter la présence de composés pectiques et hémicellulosiques dans la tige d’Astragalus gombo et celle d’un galactomannane dans les graines. Le galactomannane est de haute masse moléculaire (1,1x106 Da) et est constitué d’une chaine principale de β-(1→4)-D-mannane ramifiée en α-(1→6) par des résidus Dgalactopyranoses avec un rapport M/G de 1,7. La caractérisation de ses propriétés rhéologiques a révélé un comportement typique rhéofluidifiant et des propriétés viscoélastiques. L’étude des activités biologiques associées à ce biopolymère a révélé son potentiel comme prébiotique et antioxydant.
... (Loullis and Pinakoulaki 2018;Dakia et al. 2007;Battle and Tous 1997). LBG purification process by precipitation of impurities and endogenous enzymes using isopropanol recorded higher mannose/ galactose ratios than crude ones which enhances its rheological properties (Bouzouita et al. 2007). ...
Ceratonia siliqua (Carob); is a Mediterranean legume globally recognized for its commercial value, being used as a cold beverage, in bakery and confectionary products. It is widely used as a Cocoa substitute not only due to its richness in sugar but rather the absence of caffeine and theobromine stimulant action. Both fruit pulp and seeds are of potential nutritive and medicinal values. The pulp comprises a high sugar content dominantly sucrose as well as polyphenols viz. phenolic acids, flavonoids and tannins. Seeds potential usage is attributed to its locust bean gum (LBG), commercially and pharmaceutically used as gelling and stiffening agent. Carob syrup is a traditional product native to the Mediterranean region, enriched in D-pinitol sugar of anti-diabetic effect. Considering the diversity of carob active constituents’ classes, a myriad of biological effects is recorded to include antioxidant, anticancer, antimicrobial and anti-hyperlipidemic effects. This book chapter presents up to date information on carob usage and chemistry while providing insight on research questions or applications yet to be addressed.
... Carob bean gum is a galactomannan polysaccharide obtained from carob bean by extraction of the seeds with water or aqueous alkaline solutions [20,21]. The content of galactomannan in the seeds can reach 85% [22,23]. The ratio of protein, crude fiber, fat and galactomannan in carob bean gum powder was 5.0%:1.0%:0.5%:80-85% ...
Abstract Polysaccharides in carob fruit, including carob bean gum (also known as carob gum, locust bean gum) and carob fiber, are widely used in industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Carob bean gum is a galactomannan obtained from the seed endosperm of carob tree and the fiber is obtained by removing most of soluble carbohydrates in carob pulp by water extraction. Both the gum and fiber are beneficial to health for many diseases such as diabetes, bowel movements, heart disease and colon cancer. This article reviewed the composition, properties, food applications and health benefits of polysaccharides from carob fruit.
... (10)(11)(12)(13). GM contents are insignificant in cereal grains (14) and at most 1% for the endospermic legumes, chickpeas, lentils, green beans and soybeans (15, 16, Note 2). ...
Seed gums in petfood Gums derived from guar, carob, cassia or tara seeds may be found in wet dog and cat food. Those gums furnish galactomannans, carbohydrates composed of chains of mannose units with galactose side groups. The ratio of the two building blocks, which are akin to glucose, is variable. Galactomannans in processed wet, human or pet foods act as thickeners for optimum fluid stickiness and particle distribution. Some dog treats and dry foods contain whole carob seed, also known as locust bean and Saint John's bread, or galactomannan-rich, fenugreek seed. The inclusion levels of single or mixed seed gums in wet petfood range from 0.01 to 0.5%. Adding 0.5% guar gum, as sole thickener, reduces net intestinal uptake of protein in dogs and cats. The indigestible, gel-forming gum interferes with protein digestion. Then, upon reaching the hindgut, guar gum stimulates growth of resident bacteria and water holding, thereby increasing fecal excretion of bacterial protein and water. Mixing 0.5% guar gum into commercial wet food slightly softens and enlarges stool, but does not jeopardize protein supply or intestinal health. A brand of cat food purports that its guar gum constituent reduces blood cholesterol and glucose, and also effectively achieves satiety (1). The gum can lower dogs' blood cholesterol, but there is no known health benefit (2). In dogs, blood glucose after eating was inconsistently influenced by dietary guar gum. In the research literature there is no support for the satiety claim. A few petfoods make a "no guar gum" claim. That implies the gum is bad (3). Guar gum is belittled by stating that it is highly processed, has no nutritional value (4), causes loose stools and impairs protein digestion (5). Only the latter point is valid, but it has no adverse effects at the protein and guar-gum levels in commercial, wet petfoods. Legislation European legislation designates guar, carob and cassia gums as technological additives in feedingstuffs, falling within the subclass of emulsifying and stabilizing agents, thickeners and gelling agents (6-8, Note 1). Guar meal, carob and fenugreek seed are listed in the catalogue of feed materials (9). Galactomannans Seed galactomannans (GM) act as energy storage for germination in the endosperm. Their β-1,4-linked mannan backbones have single galactose units in α-1,6 linkages. The mannose:galactose ratio typifies gums, but also varies within kinds. The ratio is roughly 1 to 5 for GM from fenugreek, guar, tara, carob and cassia seeds. Since galactose imparts hydrophilicity to GM, through inhibiting inter-chain association, water solubility is higher for lower mannose:galactose ratios. To obtain GM-rich gums from seeds, the isolated endosperm is dissolved in water, followed by addition of alcohol as precipitation step. Whole seeds of the five gum sources contain 21-33% GM
... 9% and 10% resp.). Additionally, carob contains about 18% cellulose and hemicellulose (Bouzouita et al., 2007;Jambi 2015b;Sebai et al., 2013). In the field of sweet bakery products, studies have been carried out to replace part of the fat and/or suger with B-glucan concentrates prepared from barley and oats. ...
... Le genre Ceratonia Siliqua, typiquement méditerranéen, se développe dans des climats chauds. Cet arbre est lent de croissance, en particulier au début, et vit longtemps jusqu'à 500 ans (Biner et al., 2007) ; (Bouzouita et al., 2007). Il peut atteindre une taille de 15 à 17 mètres de hauteur (EL KAHKAHI et al., 2016a). ...
La présente thèse traite, au travers d’une analyse fondamentale et expérimentale, l’effet de texturation par détente instantanée contrôlée (DIC) sur les phénomènes de transfert au cours des processus de séchage, d’extraction mécanique et de comportement rhéologique. Les produits concernés ont été les graines de caroube (gomme et germe) et deux variétés de graines de tournesol (linoléique et oléique). La texturation DIC permet d’agir sur la cinétique de séchage par flux d’air ce qui conduit à une intensification des processus de séchage par flux d’air tout en assurant une bonne préservation de la qualité nutritionnelle du produit fini. L’étude expérimentale a été couplée à une analyse phénoménologique de la cinétique à travers une modélisation de type CWD (coupled Washing/Diffusion). Cette dernière étude conduit à une évaluation de l’impact de la texturation sur la diffusivité effective Deff et l’accessibilité initiale δWs. D’autre part, l’étude expérimentale en vue de l’optimisation de l’opération a été réalisée à travers la méthode des plans d’expériences. La modification des paramètres opératoires fonctionnels de la DIC, à savoir la pression absolue de vapeur d’eau saturée sèche (P), et le temps de traitement thermique (t), ainsi que le nombre des cycles (c) sur l’ensemble des performances de l’opération a été établie sur le comportement rhéologique de la gomme de caroube. Une deuxième partie de la thèse a été consacrée à l’étude fondamentale et expérimentale des procédés d’extraction d’huile de tournesol des deux variétés de graines linoléiques et oléiques. Le traitement thermomécanique par détente instantanée contrôlée (DIC) permet, à travers une modification contrôlée de la structure de la matière première, d’agir sur l’extraction mécanique par presse à froid des huiles de tournesol, ainsi que sur l’extraction par solvant de l’huile à partir du tourteau résiduel. Un complément à cette opération a consisté en l’extraction par solvant (n-hexane) opérée sur l’ensemble des graines de tournesol. La texturation DIC a conduit à une grande augmentation du rendement en huile pour les variétés linoléique et oléique. La préservation de la qualité de l’huile et du tourteau prouve l’adéquation de la DIC avec l’absence pratique de la dégradation chimique. Notre étude a également concerné la définition d’un nouveau procédé de désodorisation. Il s’agit de l’utilisation de l’Autovaporisation Multi-Flash MFA sur le raffinage de l’huile de tournesol. Cette technologie innovante de désodorisation se distingue par son faible niveau de température assurant ainsi une sévérité nettement inférieure à celle des méthodes conventionnelles à haute température.
... The mannose to galactose ratio of Retama reatam galactomannan is similar to values found for galactomannans extracted from other Brazilian seeds, and is the M/G value closest to that of guar gum [26]. Conspicuously, galactomannan's mannose to galactose ratio depends on various factors, such as the harvesting season, the degree of maturity, the geographic and environmental factors as well as the method used for extraction of galactomannans in terms of purification of crude gum [22,[27][28][29]. Nevertheless, there are no significant differences between Retama reatam and guar galactomannans in terms of intrinsic viscosity (p N 0.05). ...
Abstract
In this study, physicochemical, interfacial and emulsifying properties of Retama reatam and guar galactomannans were comparatively investigated. The results showed that Retama reatam galactomannan is mainly composed of total carbohydrates (95.52%) and lower protein contents (0.87%). The sugars identified were mannose (Man) and galactose (Gal), with a Man:Gal ratio of 1.85 compared to guar gum (1.83). The results of thermal properties indicated were transition temperature (Tg) and melting temperature (Tm) very similar to those of the guar gum. Moreover, results also revealed that there is no significant difference in terms of equilibrium interfacial tension of Retama reatam gum at 10 and 20 °C. Moreover, preliminary tests show that stable oil-in-water nanoemulsions may be formulated using Retama reatam gum. Therefore, measurement of mean oil droplet diameter d (Wu et al., 2009; Huang et al., 2001) after heating at 80 °C, shows that stable nanoemulsions may be formulated using Retama reatam galactomannan. Further in vivo experiments confirmed that Retama reatam gum can reduce the glycemic index of starchy foods and inhibit the surge of postprandial blood glucose level.
... To produce purified LBG solution, the crude LBG was purified according to the procedure of (Bouzouita et al., 2007) with some modifications. Briefly, LBG solution (include 1 g LBG/100 ml distilled water) was prepared and heated at 80°C in a water bath for 30 minutes. ...
ocust bean gum (LBG) is used as a thickener, stabilizer, emulsifier and gelling agent in the food industry, and is approved in most areas of the world. The aim of this study was the production of carob dibis, separate and purification of LBG from seeds then investigate the effect of addition of carob dibis at the rate of 10% and LBG (0.00, 0.02, 0.04, 0.06 and 0.08% w/v) on the pH, total solids (T.S), water holding capacity (WHC), mineral content, rheological properties, microbiological analyses and sensory evaluation of set-type yoghurts. It was found that carob dibis is a rich source of sugars and contains high concentrations of minerals. The use of LBG in the yoghurt processing affected the pH. It was found that the water holding capacity of samples ranged from 20.15% to 23.95% during storage period. Dibis and LBG addition did not influence the counts of bacteria. The use of LBG as a stabilizer at concentration of 0.04% LBG+10% dibis in yoghurt manufacture was the best treatment that improved the sensory and rheological properties compared with the yoghurt from the other treatments.
... To produce purified LBG solution, the crude LBG was purified according to the procedure of (Bouzouita et al., 2007) with some modifications. Briefly, LBG solution (include 1 g LBG/100 ml distilled water) was prepared and heated at 80°C in a water bath for 30 minutes. ...
ocust bean gum (LBG) is used as a thickener, stabilizer, emulsifier and gelling agent in the food industry, and is approved in most areas of the world. The aim of this study was the production of carob dibis, separate and purification of LBG from seeds then investigate the effect of addition of carob dibis at the rate of 10% and LBG (0.00, 0.02, 0.04, 0.06 and 0.08% w/v) on the pH, total solids (T.S), water holding capacity (WHC), mineral content, rheological properties, microbiological analyses and sensory evaluation of set-type yoghurts. It was found that carob dibis is a rich source of sugars and contains high concentrations of minerals. The use of LBG in the yoghurt processing affected the pH. It was found that the water holding capacity of samples ranged from 20.15% to 23.95% during storage period. Dibis and LBG addition did not influence the counts of bacteria. The use of LBG as a stabilizer at concentration of 0.04% LBG+10% dibis in yoghurt manufacture was the best treatment that improved the sensory and rheological properties compared with the yoghurt from the other treatments.
Non-starch polysaccharides (NSPs) are biopolymers included in the fiber of cereal grains and seeds. Among NSPs, arabinoxylans and β-glucans are considered to play the most important role in breadmaking. In the literature to date, there is a lack of studies that summarize the current information on the properties and role of NSPs in this process. This review summarizes the up-to-date knowledge concerning the properties and functionality of the most common cereal NSPs in bread baking. In studies conducted to date, it has been shown that the addition of both arabinoxylans and β-glucans in amounts up to about 6% causes an increase in the water absorption of flour, and as a consequence, it forces the use of a larger addition of water to achieve the desired consistency of the dough. Even a small addition of NSPs can have a positive effect on the dough yield; making more bread from the same amount of flour and such bread is less caloric since neither NSPs nor water contributes to additional calories. Moreover, it has been shown that even a small addition of arabinoxylans or β-glucans has a positive effect on bread volume, moisture, and texture of the bread crumb as well as the preservation of bread freshness. The knowledge concerning cereal NSPs, especially modified ones and of defined structure, is incomplete and further research is needed to characterize their functionality in breadmaking.
Locust bean gum is derived from the seed endosperm of the Ceratonia siliqua carob tree and is known as locust bean or carob gum. Food, medicines, paper, textile, oil drilling, and cosmetic sectors all use it as an ingredient. Hydrogen bonding with water molecules makes locust bean gum useful in industrial settings. In addition, its dietary fibre activity helps regulate numerous health issues, including diabetes, bowel motions, heart disease and colon cancer. Locust bean gum production, processing, composition, characteristics, culinary applications, and health advantages are the subject of this article.
Le caroubier est un arbre méditerranéen qui est très utilisé en médecine traditionnelle et en alimentation pour son
fruit et ses graines. Les feuilles et les écorces constituent donc des sous-produits mais elles ne sont pas très
valorisées. L’objectif principal de cette étude est de distinguer les différents éléments botaniques de la feuille et
de l’écorce puis d’étudier qualitativement et quantitativement leurs composants chimiques. Il s’agit donc d’une
étude descriptive comparative par une étude macroscopique et microscopique de la coupe transversale et de la
poudre suivie d’un screening tri-phytochimique et d’un dosage spectrophotométrique des polyphénols et des
flavonoïdes de la feuille et de l’écorce du caroubier. Ces deux parties renferment des poils tecteurs et des fibres
scléreuses péricycliques mais seule l’écorce contient des cellules scléreuses, le screening phytochimique a
confirmé la présence des stérols des saponosides ainsi que des polyphénols avec 37,32 mg/g dont 24,20 mg/g de
flavonoïdes dans les feuilles et de 28,54mg/g dont 5,76mg/g de flavonoïdes dans l’écorce. Ces résultats très
encourageants doivent être complétés par des études chimiques, biologiques et cliniques plus approfondies afin de
permettre un sage thérapeutique.
Locust bean gum (LBG) is a galactomannan-based natural biopolymer. LBG is extensively used commercially in food and other industries. Besides being a high value additive that brings about desired functional attributes upon usage, it is reported to have several health benefits as well. Processing of seed coat is required to separate the gum from germ and hull so as to access the gum portion of carob (locust) seeds. To obtain high-quality gum from seed, it is crucial to minimize impurities. Upon hydration, LBG forms a gel-like structure, being soluble in warm water. This and other changes associated with the solubility of LBG result in high demand for such products. This chapter is created to provide a basic intuitive overview of locust bean gum and various aspects related to it.
La producción y consumo de aguacate ha venido creciendo en los últimos años, al igual que su industrialización, lo que ha generado una gran producción de residuos, los cuales dan lugar a un aumento en la contaminación ambiental, aparición de plagas y costos adicionales para su eliminación. A pesar de ser considerados residuos, se ha demostrado que la semilla y cáscara de aguacate presentan una gran variedad y cantidad de compuestos bioactivos y otros componentes de interés tecnológico. Dentro de estos compuestos se pueden citar grandes cantidades de compuestos fenólicos, minerales, almidón y fibra, los cuales pueden tener gran aplicación en la industria alimentaria, farmacéutica y cosmética, entre otras. En la presente revisión se presentan la composición química de la semilla y la cáscara de aguacate, el contenido de compuestos bioactivos y algunas aplicaciones biológicas, en salud y tecnologías, en donde se demuestra el potencial de estos residuos, los cuales pueden contribuir al
cuidado del medio ambiente y a la valorización de los mismos.
Un paso importante en el desarrollo de ingredientes funcionales naturales es el diseño de sistemas de estabilización de los componentes activos que facilitan además su efectiva absorción en el tracto intestinal (1). En general, los medios en que se conservan son congelados o deshidratados, habitualmente formando vidrios. Los componentes de estos sistemas se encuentran en un estado que no corresponde a su condición de estabilidad termodinámica, y exhiben muchos cambios dependientes del tiempo, que afectan significativamente la estabilidad. Su estado físico es extremadamente sensible a la humedad, la temperatura y el tiempo, y los cambios en la composición o en alguna de estas variables provocan transiciones de fase o estado. Por lo tanto, para el desarrollo adecuado de dichos ingredientes es necesario contar con datos de las características de los componentes bioactivos y excipientes y de las transformaciones dinámicas que pueden producirse durante el proceso de elaboración y/o almacenamiento.
Los principales cambios en los sistemas estabilizados se producen por cambios de estado (transición vítrea) y de fase (cristalización, fusión, gelatinización y retrogradación de almidón, desnaturalización y agregación de proteínas) y se pueden determinar mediante análisis térmico. El análisis térmico, comprende el estudio de la evolución de las propiedades de una muestra cuando se somete a cambios de temperatura a una velocidad determinada o bien a una temperatura constante durante un cierto tiempo. Se puede medir el cambio de distintas propiedades, como: masa (termogravimetría, TGA), temperatura (análisis térmico diferencial, DTA), flujo de calor (calorimetría diferencial de barrido, DSC), mecánicas (análisis termo-mecánico, DMA), el cambio de dimensiones (termodilatometría), entre otras (2,3). En este capítulo se tratarán las aplicaciones de la calorimetría diferencial de barrido para la caracterización y análisis de genuinidad, calidad y estabilidad de ingredientes de origen natural y de algunos biomateriales obtenidos a partir de residuos agroindustriales, obtenidos por procesos de fermentación.
The impact of roasting temperatures (100, 120, 150 and 180° for 25 min) on the bioactive compounds, sensory and physicochemical properties of carob pods powder as well as the polycyclic aromatic hydrocarbons content (PAHs) were studied. The study also investigated whether roasting the dried carob pods (PO) or dried carob powder (CPW) is better used in the food industry. Increasing roasting temperatures resulted in several changes in the chemical composition of carob pods powder, as evidenced by significantly lower water content, protein, fat, total sugar and pH values. This increase also was accompanied by a significant increase in ash, fibers, total polyphenols, total flavonoids, and condensed tannins contents. Raw carob powder and roasted powder at 180°C showed the least acceptable organoleptic properties while roasting powders at 120 and 150°C showed the best results in terms of taste, color, odor, texture, and overall acceptability. PAHs ranged from 3.37 to 22.59 µg/kg, and carcinogenic PAHs ranged from 1.38 to 10.16 µg/kg of roasted carob powder. The difference among the detected levels in different roasting degrees was significant (P ≤ 0.5). Carob powder roasted at 180°C had a total PAHs content higher than other samples roasted at lower temperatures. Roasting at higher temperatures was not acceptable and not applicable due to the occurred partial carbonization and undesired sensorial characteristics formation.
Abstract
Natural polymers have been used in the formulation of novel drug delivery systems because of their ideal
properties such as biodegradability, biocompatibility, and ease of availability. Locust bean gum (LBG) is a
natural polymer, which has been used as an excipient in the conventional dosage forms because of its gelling
and thickening properties. LBG is a nonstarch polysaccharide made up of galactose and mannose moieties and
thus, it is known as galactomannan. LBG depicts synergistic effects with several other polysaccharides such as
Κ-carrageenan and xanthan gum. It is utilized in the development of several drug delivery systems such as
tablets, capsules, beads, microspheres, gel, and polymeric films. LBG-based preparations exhibit a sustained
release pattern, and LBG also imparts mucoadhesion in few formulations. This chapter deals with different
applications of LBG in various types of drug delivery systems
This chapter reviews fractionation and the effect of purification methods on the physicochemical, rheological, and functional properties of some new gums, such as durian seed gum, chia seed gum, basil seed gum (BSG), and cress seed gum (CSG). The rheological and functional properties of gums depend on their chemical composition and are key factors for finding the applications areas and acceptability of a hydrocolloid. The intrinsic viscosity and chain flexibility of CSG were enhanced after purification with different methods. The water‐holding capacity (WHC) of durian seed gum increased significantly after purification with four different methods due to the elimination of impurities. Crude, purified, and protein‐depleted BSG demonstrated the capability to lower the surface tension of pure water. Crude durian seed gum exhibited higher oil‐holding capacity (OHC) than the purified gums, because of the presence of non‐polar side chains and hydrophobic fractions.
Carob tree ( Ceratonia siliqua L.) is one of the most widespread medicinal plants in the Mediterranean area. Traditionally, it was cultivated for its ethnopharmacological benefits and, more especially, for the seeds, which served as unit of measurement of jewelers “carat.” Hence, in the last half-century, numerous studies reported a wide range of phytoconstituents contained in all parts of Ceratonia siliqua such as phenolic compounds, flavonoids, tannins, anthocyanins, alkaloids, glycosides, proteins and minerals. This review article unveils the phytochemical constituents, bioactivity and pharmacological studies of Ceratonia siliqua . Recent studies have shown that the extracts of this plant exhibit an antioxidant, antidiarrheal, antibacterial, antifungal, anti-inflammatory, antidiabetic activities and also hepatoprotective and antiproliferative effects. In this review, we provide a summary of the most interesting data related to bioactivity and therapeutic potential of Ceratonia siliqua in a way to suggest possible future studies that may use Ceratonia siliqua as an undeniable natural alternative for neurodegenerative diseases treatment.
Le caroubier est considéré comme l'un des arbres fruitiers et forestiers qui présente le plus grand potentiel de valorisation puisque toutes les parties de cette plante sont utilisables dans plusieurs applications industriels. Le caroubier est cultivé dans plusieurs régions du Liban mais peu d'études sont disponibles sur les voies de valorisation et sur les propriétés fonctionnelles et structurales des graines et des gousses. Ainsi, dans le cadre d'une démarche qui vise à promouvoir et contribuer à une meilleure valorisation et gestion de cette ressource renouvelable, nous avons entrepris dans cette thèse des travaux consacrés à la caractérisation et à l'évaluation de la valeur nutritive et fonctionnelle des gousses de caroube issues de plusieurs régions libanaise. Ces travaux ont porté notamment sur la caractérisation morphologique et physico-chimique des gousses et sur la purification des gommes extraits des graines. Ces gommes ont fait l'objet d'une étude approfondie portant sur leur comportement rhéologique et la relation entre ce comportement, la variété et le lieu géographique. Nous avons aussi déterminé les isothermes de sorption de ces gommes pour prédire les conditions idéales de leur conservation. Les résultats obtenus à l'issue de cette étude ont démontré clairement la présence des corrélations morphologie, composition chimique et coordonnées géographiques de différents cultivars étudiés. De même, les études structurales et rhéologiques ont montré des différences significatives entre les gommes purifiées. Cette différence semble être liée à une variation du rapport galactose/mannose et de la masse molaire observée selon les variétés. Par ailleurs, les études des isothermes de sorption ont permis de fournir des informations complémentaires sur leurs hygroscopicités et par conséquence sur les conditions idéales de leur conservation
Carob pod, germ, and seed were analyzed for moisture, ash, protein, fat, carbohydrates, and particularly for their tannin content. Recovery of tannins as affected by various solvent extraction systems was investigated. Carob pod meal contained high levels of carbohydrates (45%), appreciable amounts of protein (3%), and low levels of fat (0.6%). Germ and seed meal contained more fat and less carbohydrates compared to the carob pod. Seventy percent acetone was the most effective solvent for the extraction and recovery of tannins. Carob pod contains a mean value of 19 mg of total polyphenols/g, 2.75 mg of condensed tannins (proanthocyanidins)/g, 0.95 mg of hydrolysable tannins (gallo- and ellagitannins)/g. Germ contained higher concentration of total polyphenols (40.8 mg/g) and tannins (16.2 mg of condensed tannins/g and 2.98 mg of hydrolysable tannins/g) while only traces of these compounds were detected in carob seed.
The possibility of processing roasted carob powder using different time–temperature combinations has been studied. The physical and chemical characteristics of the prepared carob powders were also examined. The most acceptable roasted carob powder was obtained by roasting kibbled carob at 150°C for 60 min. The roasted carob powder contained 9.00, 5.82, 2.84 and 0.74% moisture, protein, ash and fat, respectively. The carob powder had 38.7% total sugar, 7.24% fiber and 3.75% tannins. The powder had a pH of 4.81, its water activity was 0.33 and its particle size was 150 μm.
The properties of dispersions of fine cellulose particles in water are uniquely different from most other hydrocolloids and provide effective stabilisation in a variety of food products. The unusual properties of microcrystalline cellulose as a potential stabiliser and fat mimetic were first studied by Dr Battista at the American Viscose Corporation in 1957 (Alexander, 1979). The powdered grades, first marketed in 1961, were originally used as sources of fibre in low-calorie foods but later found wide acceptance within the pharmaceutical industry for use in direct compression tablets. More recently, fine particle grades of this insoluble material have found application in very low moisture cookie fillings and coatings (Izzo, 1995). The range has been further extended with coprocessed micro-crystalline cellulose and guar gum aggregates (McGinley and Tuason, 1993). In water, these aggregrates hydrate to form soft, spherical particles which are physically very similar to fat globules but have mouthfeel properties to match full-fat products and have no calorific values.
A series of galactomannans with varying degrees of galactose substitution have been extracted from the endosperms of legume seeds with water and alkali and the amount of substitution required for water solubility has been determined. Some were heterogeneous with respect to the degree of galactose substitution. The structural requirements for hydrolysis by plant β-mannanase have been studied using the relative rates and extents of hydrolysis of these galactomannans. A more detailed examination of the products of hydrolysis of carob galactomannan has been made. At least two contiguous anhydromannose units appear to be needed for scission. This is similar to the requirement for hydrolysis by microbial enzymes. Judas tree (Cercis siliquastrum) endosperm contained a polysaccharide with a unique composition for a legume seed reserve. Gel chromatography and electrophoresis on cellulose acetate indicated homogeneity. Hydrolysis with a mixture of β-mannanase and α-galactosidase gave a glucose-mannose disaccharide and acetolysis gave a galactose-mannose. These results, as well as the pattern of hydrolysis by β-mannanase were consistent with a galactoglucomannan structure.
Germinating seeds of lucerne, guar, carob and soybean initially depleted raffinose series oligosaccharides and then galactomannan. This depletion was accompanied by a rapid increase and then a decrease in α-galactosidase levels. Lucerne and guar contained two α-galactosidase activities, carob three and soybean four. One of these in each plant, from its location in the endosperm, time of appearance and kinetic behaviour, appeared to be primarily involved in galactomannan hydrolysis. This enzyme in lucerne had MW of 23 000 and could not be separated from β-mannanase by (NH4)2SO4 fractionation, DEAE, CM or SE-cellulose chromatography or gel filtration, but only by polyacrylamide gel electrophoresis. In guar, carob and soybean, it could be separated by ion-exchange chromatography and gel filtration. In lucerne, carob and guar most of the total increase in activity was due to this enzyme. The other α-galactosidases had MWs of about 35 000 and could be separated from β-mannanase by dissection, ion exchange cellulose chromatography and gel filtration. They were located in the cotyledon-embryo and appeared to be primarily involved in galactosylsucrose oligosaccharide hydrolysis.
This chapter discusses the interaction of galactomannans with other polysaccharides. The general chemistry of the galactomannans has been reviewed by Whistler and Smart and others. The chapter discusses the uses of guar and locust-bean gums in various industrial applications and investigates the structural chemistry of galactomannans, especially as revealed by enzymic studies. Mixtures of locust-bean gum with the non-gelling polysaccharide from Xanthomonas campestris have been shown to interact synergistically to give firm, rubbery gels, whereas the use of the galactomannan from C yamopsis tetragonolobus (guar gum) results only in viscosity enhancement. These interactions are important in many of the industrial applications of galactomannans, and a study of them may also help provide an understanding of the associations among polysaccharide chains, contributing to biological cohesion and texture. The two main groups of galactomannan polysaccharides are those derived from (1) the endosperm of plant seeds, the vast majority of which originate in the Leguminoseae, and (2) microbial sources, in particular, the yeasts and other fungi. D-Mannose and D galactose are also found in numerous other plant polysaccharides—for example, glucomannansm, mannans, and galactans.
The mucilages of certain organs of plants abundant in Egypt viz: seeds of Ceratonia siliqua L., Trigonella foenum-graecum L., Corchorus olitorius L., corms of Colocasia esculenta Schott. and fruits of Cordia myxa L. were studied.
Each plant organ was pretreated to remove interfering substances and the extracted mucilage (by cold and hot methods) was also purified from contaminants.
The chemical composition of the mucilages was studied by analysing the hydrolysates quantitatively and qualitatively by thin layer and gas chromatography. Their relative viscosities were also determined.
Guar gum is a polysaccharide consisting of pyranose units of D-mannose (2 parts approx.) and D-galactose (1 part approx.) mutually joined by glycosidic bonds. Cleavage of the methylated gum yields approximately equimolecular amounts of 2,3,4,6-tetramethyl-D-galactose, 2,3,6-trimethyl-D-mannose, and 2,3-dimethyl-D-mannose. Each of these fragments has been characterized by the formation of crystalline derivatives. The gum molecule, built of a large number of repeating units containing one D-galactose and two D-mannose residues is highly branched and all side chains are terminated by a D-galactose residue. Four possible structures are postulated for the repeating unit of guar gum.
Determination of the tannins, pectins, hemicellulose, cellulose, nitrogen, mineral elements, total and reducing sugars and fat contents was carried out on carob pods from Mallorca, Spain. The results are compared with data from the literature. A survey of papers on the composition and practical applications of carob pods is included.
A galactomannan composed of d-galactose (1 mol) and d-mannose (2 mol) was isolated from the seed of Delonix regia. Hydrolysis of methylated galactomannan yielded 2,3,4,6-tetra-O-methyl-d-galactose (1·02 mol), 2,3,6-tri-O-methyl-d-mannose (1·05 mol) and 2,3-di-O-methyl-d-mannose (1 mol). The periodate consumption was 1·30 mol for each hexose unit with concomitant liberation of 0·31 mol of formic acid. Hydrolysis of the reduced oxopolysaccharide gave only glycerol (1 mol) and erythritol (1·04 mol). It is established that galactomannan is a highly branched polysaccharide consisting of the main chain of mannose united linked through β (1→4) and side chain of single galactose units linked through α (1→6).
A commercial sample of locust bean gum was dissolved in hot water, centrifuged, and the supernatant and the sediment were recovered. Part of the supernatant was freeze-dried and the rest was poured into isopropanol to yield a precipitate of purified gum. This precipitate was recovered and a part of it was subjected to a second purification with isopropanol; an almost pure galactomannan sample was obtained. Another sample of the crude gum was fractionated on the basis of its solubility in water at different temperatures. Five fractions were obtained with mannose to galactose ratios (M/G) increasing with the temperature of fractionation. The purified samples exhibited higher M/G ratios and number average molecular weights (Mn) than the crude gum, whereas the opposite was observed with the freeze-dried sample. The polydispersity index decreased quite significantly in purified samples, meaning that they were more homogeneous than the original sample. Intrinsic viscosities were lower for the purified samplesv The flow behaviour of aqueous solutions of the gums was studied in the concentration range 0.6–1.2 g/dl: the solutions of the crude gum had higher viscosities than those of the purified and the freeze-dried gums at similar concentrations, throughout the shear rate range.
Galactose and mannose, released on hydrolysis of galactomannan in the endosperm of germinating seeds of carob, guar, honey locust and lucerne were absorbed by the cotyledons and further metabolized. In guar, the distribution of 14C from [U-14C]-d-glucose, d-mannose and D-galactose into various cotyledon fractions did not provide evidence for preferential channelling of d-galactose into cell wall fractions and d-mannose into glycolysis. Phosphomannoisomerase, which has previously been reported in animals and microorganisms was detected in a number of legume seeds. In honey locust it was located in the cotyledons and its level declined after galactomannan was depleted. This enzyme from lucerne was purified until free of phosphoglucoisomerase and some of its properties are described.
Nitrogen conversion factors for gum arabic (Acacia senegal (L.) Willd.), gum tragacanth (Asiatic Astragalus spp.), gum karaya (Sterculia spp.), guar gum (Cyamopsis spp.), locust bean (carob) gum (Ceratonia spp.), tara gum (Caesalpinia spp.), and xanthan gum (Xanthomonas campestris) have been calculated from data for the amino acid compositions of their proteinaceous components. The factors derived differ from the arbitrary values (5.7 or 6.25) at present specified by international regulatory authorities for some emulsifiers, stabilizers and thickeners.
The galactomannans from the seeds of Caesalpinia pulcherrima and Cassia javanica were extracted from the milled seeds in water at room temperature. Both products, as well as a commercial sample of locust bean gum (LBG), were purified by precipitation in isopropyl alcohol. The intrinsic viscosity determined for LBG, [eta] = 15.2 dl/g, was slightly higher than those for the other two galactomannans. The dependence of the specific viscosity at zero shear rate on the coil overlap parameter, C[eta], revealed a similar behaviour for the three galactomannans. A master curve was obtained with a critical concentration, C*, at C*[eta] = 3.3. The slope of the curve in the concentrated regime is higher than the values in the range of 3.9-6.6, obtained for the generalized behaviour of several random coil polysaccharides. Dynamic experiments showed that, at the concentrations studied, the behaviour of the galactomannans was typical of systems with predominant entanglement networks in the region between the terminal and plateau zones of frequency response. The correlation between dynamic and steady shear properties (Cox Merz rule) was satisfactory for the three galactomannans.
A polymerase chain reaction (PCR) was developed to differentiate the thickening agents locust bean gum (LBG) and the cheaper guar gum in finished food products. Universal primers for amplification of the intergenic spacer region between trnL 3' (UAA) exon and trnF (GAA) gene in the chloroplast (cp) genome and subsequent restriction analysis were applied to differentiate guar gum and LBG. The presence of <5% (w/w) guar gum powder added to LBG powder was detectable. Based on data obtained from sequencing this intergenic spacer region, a second PCR method for the specific detection of guar gum DNA was also developed. This assay detected guar gum powder in LBG in amounts as low as 1% (w/w). Both methods successfully detected guar gum and/or LBG in ice cream stabilizers and in foodstuffs, such as dairy products, ice cream, dry seasoning mixes, a finished roasting sauce, and a fruit jelly product, but not in products with highly degraded DNA, such as tomato ketchup and sterilized chocolate cream. Both methods detected guar gum and LBG in ice cream and fresh cheese at levels <0.1%.
Propriété rhé et caracté macro-molé des solutions aqueuses de galactomannanes
- J L Doublier
Doublier, J. L. (1975). Propriété rhé et caracté macro-molé des solutions aqueuses de galactomannanes, PhD thesis, Université Paris VI, France. Egli, W. (1969).
Flow curves of purified LBG samples (concentration 2% at 23 °C). 1514 N
- Fig
Fig. 5. Flow curves of purified LBG samples (concentration 2% at 23 °C). 1514 N. Bouzouita et al. / Food Chemistry 101 (2007) 1508–1515
Toasted carob powder. Confectionery Manufacture and Marketing
- D E Blenford
Blenford, D. E. (1979). Toasted carob powder. Confectionery Manufacture
and Marketing, 16, 15-19.
Propriétés rhéologiques et caractéristiques macromoléculaires des solutions aqueuses de galactomannanes
- J L Doublier
Doublier, J. L. (1975). Propriétés rhéologiques et caractéristiques macromoléculaires des solutions aqueuses de galactomannanes, PhD thesis,
Université Paris VI, France.
Origin,characteristics, and possible applications of plant hydrocolloids, particularly galactomannan
- W Egli
Egli, W. (1969). Origin,characteristics, and possible applications of plant
hydrocolloids, particularly galactomannan. Schweizerusche Zeitschrift
fuer Obst-und Weinbau, 105, 470-477.