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Locust Bean Gum: Processing, Properties and Food Applications -A Review.
Abstract
Locust bean gum or carob gum is a galactomannan obtained from seed endosperm of carob tree i.e. Ceratonia siliqua. It is widely utilized as an additive in various industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Industrial applications of locust bean gum are due to its ability to form hydrogen bonding with water molecule. It is also beneficial in the control of many health problems like diabetes, bowel movements, heart disease and colon cancer due to its dietary fiber action. This article focuses on production, processing, composition, properties, food applications and health benefits of locust bean gum.
Supplementary resource (1)
... Meanwhile, the carob seed contains three major components: gum, polyphenols, and proteins [4]. Te initial stage in the production of carob gum is to remove the shell from the seed using thermomechanical or chemical methods [19]. After the separation process, the endosperm is subjected to grinding and sieving to initiate the production of locust bean gum (LBG). ...
... Comprised of galactose (G) and mannose (M) in a ratio of approximately 1 : 3.1-1 : 3.9 [4], the main component of CSE is galactomannan, which accounts for about 80% of the endosperm mass, with proteins and impurities contributing to the remaining 20% [20]. Te protein content of LBG consists of albumin and globulin (32%), with the remaining percentage attributed to glutelin [19]. Te impurities comprise ashes and acid-insoluble substances [34]. ...
... In contrast, LBG is soluble in hot water, making it a viable option for beverage applications since most beverage manufacturing processes involve heat treatment. Tis property allows LBG to extend the shelf life of beverages by attenuating phase separation and contributing to thickening properties [19]. A recent study has shown that the use of stabilizers such as pectin, LBG, and GG helps to maintain the turbidity of fruit juices during storage while enhancing the natural appearance of the product, aligning with the concept of "clean labelling" [53]. ...
Carob (Ceratonia siliqua L.) is a tree species native to the Mediterranean region and belongs to the Fabaceae family. Te tree is well-known for its sweet and nutritious fruits, which have been used for long time as a nutritious food. In addition to the edible fruits, the carob tree also produces seeds that are highly prized for their ability to produce carob gum (locust bean gum). Te carob seed consists of three main components: the shell, the endosperm, and the embryo. Te shell is the outermost layer of the seed, followed by the endosperm, which is the largest part of the seed and contains high levels of carbohydrates and proteins. Te embryo is the smallest part of the seed and is rich on bioactive compounds. Carob seed constituents have attracted considerable attention due to their exceptional nutritional and therapeutic properties in various industries, including food, medicine, pharmaceuticals, cosmetics, and textiles. Te high content of bioactive compounds in carob seeds, such as polyphenols, tannins, and favonoids, is believed to be responsible for their antioxidant and anti-infammatory properties. Te use of carob seed constituents in the food industry is mainly due to their ability to act as thickeners and stabilizers in various foods. Tey are used as a substitute for other thickening agents such as guar gum and carrageenan, due to their superior properties. In the pharmaceutical industry, carob seeds have been found to have antidiabetic, antihyperlipidemic, and anticancer properties, among others. Te cosmetics industry is also interested in the ingredients of carob seed, as they can improve hydration and elasticity of the skin. Tey are also used as a natural alternative to synthetic thickeners in cosmetic formulations. Te textile industry has also recognized the potential of carob seed constituents, as they can be used as a natural dye and as a sizing agent to improve the strength and durability of textiles. In summary, carob seed constituents ofer a wide range of applications in various industries, owing to their high content of bioactive compounds, excellent nutritional and therapeutic profle, and ability to act as thickeners, stabilizers, and antioxidants. Tis review has highlighted the latest fndings on the chemical composition, applications, and health benefts of carob seed constituents.
... Locust bean gum or carob bean gum is a neutral galactomannan extracted from the seed endosperm of the carob tree known as Ceratonia silique Linn. It is composed of the linear chain of β-(1-4)-D-mannan on which there are side branches of α-(1-6) linked galactoses (Barak & Mudgil, 2014;Sousa & Gonçalves, 2015). Although LBG is not a gelling biopolymer, it has lucrative industrial abilities such as forming high viscosity at low concentrations, being used as a thickening agent and fat replacer in many dairy products and stabilizing emulsions (Barak & Mudgil, 2014;Dakia, Blecker, Robert, Wathelet, & Paquot, 2008;Haddarah et al., 2014). ...
... It is composed of the linear chain of β-(1-4)-D-mannan on which there are side branches of α-(1-6) linked galactoses (Barak & Mudgil, 2014;Sousa & Gonçalves, 2015). Although LBG is not a gelling biopolymer, it has lucrative industrial abilities such as forming high viscosity at low concentrations, being used as a thickening agent and fat replacer in many dairy products and stabilizing emulsions (Barak & Mudgil, 2014;Dakia, Blecker, Robert, Wathelet, & Paquot, 2008;Haddarah et al., 2014). This biopolymer is slightly soluble in cold water and requires heating up to 80 • C for 30 min to complete solubilization (Barak & Mudgil, 2014). ...
... Although LBG is not a gelling biopolymer, it has lucrative industrial abilities such as forming high viscosity at low concentrations, being used as a thickening agent and fat replacer in many dairy products and stabilizing emulsions (Barak & Mudgil, 2014;Dakia, Blecker, Robert, Wathelet, & Paquot, 2008;Haddarah et al., 2014). This biopolymer is slightly soluble in cold water and requires heating up to 80 • C for 30 min to complete solubilization (Barak & Mudgil, 2014). LBG has a synergistic interaction with other hydrocolloids such as xanthan to produce novel gels with increased strength and reduced syneresis (Barak & Mudgil, 2014;Dea & Morrison, 1975;Karim & Bhat, 2008). ...
... The GG 0.5% beverage ( Figure 2) showed a low difference in initial viscosity before and after storage due to the ability of guar gum to rapidly hydrate [25], in contrast to the beverage with pectin ( Figure 1). The significant difference in the initial viscosity of the LBG 0.5% beverage is due to the time needed to reach maximum viscosity, which is approximately 2 h [26]. All variants show an image characteristic of a non-Newtonian liquid with pseudo-plastic character. ...
... A deviation can be seen in the LBG 0.5% variant at day "0", where the viscosity versus shear rate curve approaches a straight line, which characterises a Newtonian liquid. At higher shear rates, the molecular entanglements may be broken and new ones formed, allowing viscosity to remain constant [26]. ...
... A rapid decrease of 47% occurred after only one week of incubation, which was the same as the appearance of serum and large dispersed phase particles, indicating a coalescence effect. However, among the galactomannans (including guar gum), locust bean gum has the lowest viscosity, which results in lower viscosity and stabilising properties of the various aqueous systems [26]. On the other hand, the use of the stabiliser in the emulsion made from bean protein showed a beneficial effect on stability [33]. ...
The aim of this research was to create a plant-based beverage based on seeds of sunflower (Helianthus annuus), pea (Pisum sativum) and runner bean (Phaseolus multiflorus). The selection of the ingredients was based on the main objective to obtain the nutritional value and sensory characteristics of a formed product similar to cow's milk. The ingredient proportions were created by comparing the protein, fat and carbohydrate content of seeds versus cow's milk. Due to the observed low long-term stability of plant-seed-based drinks, a water binding guar gum, a thickener in the form of locust bean gum and gelling citrus amidated pectin containing dextrose were added and evaluated as functional stabilisers. All of the designed and created systems were subjected to selected methods of characterisation of the most important final product properties, such as rheology, colour, emulsion and turbidimetric stability. Rheological analysis confirmed the highest stability of the variant supplemented with 0.5% guar gum. Both stability and colour measurements indicated the positive characteristics of the system supplemented with 0.4% pectin. Finally, the product with 0.5% guar gum was identified as the most distinctive and similar vegetable drink to cow's milk.
... The seeds are frequently used to produce locust bean gum. This gum is obtained from the endosperm of the seed through different thermo-mechanical or chemical processes to remove the husk, followed by splitting, milling, filtering, clarifying, grading, and packaging (Barak and Mudgil 2014). ...
... Further steps are applied to obtain clarified LBG. The powder is purified by alcoholic precipitation using ethanol or isopropanol as follows: dissolution in hot water, straining, adding alcohol, filtering the mixture when precipitation is formed, drying at room temperature, and powder grinding (Barak and Mudgil 2014). ...
... Stabilizers are added to ice cream mixtures to prevent the movement of unfrozen water through hydrogen bonding, regulating water movement and the growth in ice crystal size when water freezes over ice crystals, which would create an unpleasant texture (Early 2012). LBG has been used in ice cream as a stabilizer, usually in combination with guar gum or carrageenan, to inhibit the formation of sugar and ice crystals, create a smooth melt, and offer thermal shock resistance (Barak and Mudgil 2014). ...
The Locust Bean (Ceratonia siliqua L.) is an ancient Mediterranean fruit that is used to make locust bean gum from seeds, which is a popular ingredient in many foods today. Locust Bean fruit and Gum are rich in bioactive compounds that can be helpful in the treatment of conditions involving the digestive system, as well as cancer, hyperlipidemia, and diabetes. The locust bean gum is a polysaccharide extracted from the endosperm of the locust bean seed through different thermomechanical or chemical processes. It is an approved food additive with the European number E410 and a number of different food uses. It is a galactomannan and it is frequently used in dairy products for its water-binding and thickening properties to improve their rheological properties. This review aims to study the functional, and nutritional characteristics of Locust Bean Gum, the extraction of Locust Bean Gum, as well as its applications in the food sector and its impacts on dairy product processing.
... Also, the average molecular weight of locust galactomannan varies typically in the range of 0.3-2.0 million. This galactomannan is known to exhibit an extended ribbon-like pattern in its solid state and a semi-flexibile coil framework in its liquid state (Barak & Mudgil 2014). Besides its polysaccharidic structure, the viscosity induced by the polymer facilitates the aggregation of microbiota through hydrogen bonding (Cheng et al. 2020). ...
... This difference in the startup of both reactors confirms the influence of the LBG polymer in accelerating granulation. The polymer by its long chain length has aided in microbial bridging and its viscous nature in turn promoted the contact between microbes (Barak & Mudgil 2014). This proximity further enhanced mass transfer between syntrophic groups in the granules, which has indeed resulted in the improved removal of organic matter (Liang et al. 2019). ...
The present study investigates the potential of locust bean gum (LBG), in accelerating the startup of a novel upflow anaerobic sludge blanket (UASB) reactor handling municipal sewage. Under identical conditions, two lab-scale UASB reactors were operated in parallel, to substantiate this idea. The novel reactor (RH) with an inner centric hybrid UASB module and an outer concentric downflow hanging sponge (DHS) unit started off with an LBG polymer as an additive. Its performance was compared with a conventional system (RC). RH outclassed with an accelerated startup in 40 days, with the highest COD removal of 89% by the UASB compartment and 95% by the entire system (UASB + DHS). RC took nearly 85 days to achieve the highest COD removal of 83%. The polymer also succeeded with a dense sludge bed fastening most of the anaerobes, read by the least sludge volume index (SVI) of 26 mL/g. Specific methanogenic activity (SMA) (RH – 0.715 ± 0.05 and RC – 0.670 ± 0.07 g CH4-COD/g VSS/ day) and extracellular polymer (ECP) concentration (0.30–0.32 g/g VSS) of biomass in both reactors were almost similar. This further confirmed that early granulation was induced solely by the polymer and it also had no deleterious impact on substrate transfer.
... Locust bean gum (LBG), extracted from the seeds of the tree Ceratonia siliqua, is one of the most widely used galactomannans, commonly employed in the food industry as a thickener and stabiliser (Saha & Bhattacharya, 2010). It is also used in industrial applications such as textiles and cosmetics, and has shown potential in edible film manufacture, biopharmaceutical studies, nanoparticle synthesis, and soil stabilisation (Armistead et al., 2022;Barak & Mudgil, 2014;Cerqueira et al., 2011;Grenha & Dionísio, 2012;Perestrelo et al., 2014;Tagad et al., 2014;Ventura et al., 2015). ...
... To produce LBG powder, carob seeds are first dehusked by either acid or mechanical treatment, and the endosperm is then separated from the germ and milled (Barak & Mudgil, 2014;Kawamura, 2016). The powder is typically light brown or yellow in appearance, and may contain dark specks from the husk (which can remain following incomplete separation), particles from the germ, and other impurities including fat, enzymes, and ash, as well as cellulose, lignin, and proteins from cell walls (Biliaderis & Izydorczyk, 2006;Coppen and Food and Agriculture Organization of the United Nations., 1995;Ellison et al., 2008;Newburger, 1961;Sébastien et al., 2014;Sutton et al., 1997). ...
... effects on the nutritional quality or the values of protein, fat, ash, fiber, total carbohydrates, or energy, in compared to the control. That is because carob bean gum acts as a binding agent or a substitute for gluten in gluten-free bread formulations based on corn starch with an improvement in the final texture and adds viscosity to the dough, with no effects on the nutritional quality of these bread formulations (Barak & Mudgil, 2014;Benkadri et al., 2021;Brassesco et al., 2021). ...
... The same observations were recorded by Demirkesen et al., (2010); , who reported that carob bean gum was significant and needed for the acceptable quality or the values of protein, fat, ash, fiber, total carbohydrates, or energy, in compared to the control. That is because carob bean gum acts as a binding agent or a substitute for gluten in gluten-free bread formulations based on corn starch with an improvement in the final texture and adds viscosity to the dough, with no effects on the nutritional quality of these bread formulations (Barak & Mudgil, 2014;Benkadri et al., 2021;Brassesco et al., 2021). ...
... effects on the nutritional quality or the values of protein, fat, ash, fiber, total carbohydrates, or energy, in compared to the control. That is because carob bean gum acts as a binding agent or a substitute for gluten in gluten-free bread formulations based on corn starch with an improvement in the final texture and adds viscosity to the dough, with no effects on the nutritional quality of these bread formulations (Barak & Mudgil, 2014;Benkadri et al., 2021;Brassesco et al., 2021). ...
... The same observations were recorded by Demirkesen et al., (2010); , who reported that carob bean gum was significant and needed for the acceptable quality or the values of protein, fat, ash, fiber, total carbohydrates, or energy, in compared to the control. That is because carob bean gum acts as a binding agent or a substitute for gluten in gluten-free bread formulations based on corn starch with an improvement in the final texture and adds viscosity to the dough, with no effects on the nutritional quality of these bread formulations (Barak & Mudgil, 2014;Benkadri et al., 2021;Brassesco et al., 2021). ...
... Locust bean gum (LBG) is a typical galactomannan with an average mannose-to-galactose ratio of about 3.5 [9]. Similar to XG, LBG can also form viscous aqueous solutions at relatively low concentrations and is able to stabilize emulsions and replace fat in many food products [10]. ...
The synergistic interaction and gelling kinetics between xanthan gum (XG) and locust bean gum (LBG) at different mass ratios (XG/LBG 9:1, 7:3, 5:5, 3:7, 1:9) were investigated using a rheometer. The results showed that the mixtures of XG and LBG induced gel formation, and the strongest gel structure was found for the mixture of XG/LBG 3: 7 according to the yield stress, storage modulus (G′), and power law parameters. Temperature ramp studies indicated that heating destroyed the gels at 55~60 °C, while cooling induced the sol–gel transition at around 52 °C for all mixtures. Structure developing rate (SDR) curves showed that XG/LBG 3:7 exhibited the highest SDR during the cooling ramp among all the samples. Non-isothermal kinetic analysis demonstrated that the gelation process of XG/LBG mixtures during cooling included two steps: a high-temperature region (55~39 °C) needing higher activation energy (Ea, 111.97 to 199.20 kJ/mol for different mixtures) and a low-temperature region (39~20 °C) needing lower Ea (74.33 to 85.31 kJ/mol), which indicated higher energy barriers to overcome at the initial stage of gel formation. The lowest Ea of 74.33 kJ/mol was found for XG/LBG 3:7 in the low-temperature region. Scanning electron microscopy (SEM) showed that the gel of XG/LBG 3:7 presented the densest entanglements. These results indicated the strongest synergism interaction occurred in XG/LBG 3:7 to form gel network structures. This study will help promote the application of XG-LBG blends to design novel food structures.
... Rice starch was extracted with a slight modification to the method by Chen et al. [27]. The process involved crushing rice powder through a 100-mesh sieve, followed by the addition of a 0.3% NaOH solution. ...
Rice starch-hydrophilic colloid complexes (SHCs) were prepared by incorporating xanthan gum and locust bean gum into natural rice starch. Subsequently, they underwent hygrothermal treatment (H-SHC) to investigate their structural and digestive properties with varying colloid types and added amounts of H-SHC. The results demonstrated that heat–moisture treatment (HMT) led to an increase in resistant starch (RS) content in rice starch. This effect was more pronounced after the addition of hydrophilic colloid, causing RS content to surge from 8.42 ± 0.39% to 38.36 ± 3.69%. Notably, the addition of locust bean gum had a more significant impact on enhancing RS content, and the RS content increased with the addition of hydrophilic colloids. Enzyme digestion curves indicated that H-SHC displayed a lower equilibrium concentration (C∞), hydrolysis index (HI), and gluconeogenesis index (eGI). Simultaneously, HMT reduced the solubility and swelling power of starch. However, the addition of hydrophilic colloid led to an increase in the solubility and swelling power of the samples. Scanning electron microscopy revealed that hydrophilic colloid encapsulated the starch granules, affording them protection. X-ray diffraction (XRD) showed that HMT resulted in the decreased crystallinity of the starch granules, a trend mitigated by the addition of hydrophilic colloid. Infrared (IR) results demonstrated no formation of new covalent bonds but indicated increased short-range ordering in H-SHC. Rapid viscosity analysis and differential scanning calorimetry indicated that HMT substantially decreased peak viscosity and starch breakdown, while it significantly delayed the onset, peak, and conclusion temperatures. This effect was further amplified by the addition of colloids. Rheological results indicated that H-SHC displayed lower values for G′, G″, and static rheological parameters compared to natural starch. In summary, this study offers valuable insights into the development of healthy, low-GI functional foods.
... In [26] has lower. In the same context, the obtained M/G ratio was lower than that of Ceratonia siliqua (carob bean gum) (3.5) [41], Caesalpinia spinosa (tara gum) (3) [42] and higher than Trigonella foenum-graceum (fenugreek) (1.1) [43]. Furthermore, it was relatively near to the value announced for Cyamopsis tetragonoloba (guar gum) (1.54-2) [31]. ...
Finding novel sources of polysaccharides with suitable properties for desired uses in numerous sectors, such as nanotechnology, is becoming a more active area of research. Galactomannan (AGFPG) from the seeds of Astragalus gombiformis Pomel (Fabaceae) was extracted and characterized, and its potential application in the biosynthesis of silver nanoparticles (AgNPs) was investigated. The yield after hot water extraction was 10.4% (w/w), and the total carbohydrate content was 83.09±0.03 (w/w). High-performance liquid chromatography and nuclear magnetic resonance revealed that AGFPG was composed of β-D-mannose (60.05%) and α-D-galactose (39.95%), with a Man/Gal ratio of 1.51. Biosynthesis was confirmed by the absorption peak of AgNPs at 423 nm. Scanning electron microscopy images and X-ray diffractogram revealed the spherical shape and the crystalline structure of AgNPs. A Zeta potential value of AgNPs -48.6 mV showed their high stability. The hydrodynamic diameter of AgNPs by Dynamic light scattering is 144.4 nm. The AgNPs showed significant antimicrobial activity and antioxidant activity (DPPH and Ferric reducing power). AGFPG, as a new galactomannan, can be used as a reducing and capping agent. Biosynthesized AgNPs exhibit good antimicrobial and antioxidant activities, which has led to their use in a variety of fields.
... Additionally, P(A) and CS(B) samples also revealed an apparent viscosity higher than that of control A, which can be attributed to the type and concentration of stabilizer used. It's worth noting that there is a notable correlation between viscosity and fat content in studies involving dairy milk, where higher fat content in yogurt results in higher viscosity [24,36]. In this study, the results were consistent with this correlation since fat content in P(A) was higher than in P(B), and this difference is dependent on the type of stabilizer employed. ...
There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which help develop a thicker and creamier texture, mimicking dairy yogurt. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p < 0.05) the proximate compositions, physicochemical and textural properties, and cell viability. CYA with 0.5% pectin showed the highest fat (4.75 ± 0.07) and protein content (2.39 ± 0.07), which were significantly different from other formulations. A significant increase (p < 0.05) was observed in yogurt viscosity with the addition of corn starch and LBG at 1.0%. Firmness and consistency were improved in samples supplemented with 1.0% corn starch. The sensory evaluation indicated that adding LBG at the ratio of 0.5% generated better preference among panelists in terms of the appearance, color, and texture aspects. Meanwhile, commercial CYA showed significantly higher overall acceptability (p < 0.05) than other samples. The stabilizer’s behavior significantly impacts the features of CYA, and which with 0.5% LBG received high consumer acceptance, indicating good potential for CYA to be on the same shelf with other commercial yogurts analogue in the market.
... Locust bean gum (LBG), tara gum (TG), guar gum (GG), sesbania gum (SG), and fenugreek gum (FG) are galactomannans with varying amounts of galactose side chains [41]. When the mannose to galactose ratio (M/G) was used, the M/G values corresponding to these polysaccharides were 4:1 (LBG), 3:1 (TG), 2:1 (GG), 2:1 (SG), and 1:1 (FG), respectively [42][43][44][45][46]. According to the results, KgManA appears to have no activity on polysaccharides without mannose (such as CMC, curdlan, and zymosan A) in the main chain. ...
Konjac glucomannan (KGM) is a natural polysaccharide derived from konjac, which has been widely used in various fields due to its numerous beneficial properties. However, the high viscosity and water absorption of KGM limit its application. Compared with KGM, Konjac glucomannan oligosaccharides (KGMOS) have higher water solubility and stronger application value. In this paper, a novel mannanase KgManA was cloned from Klebsiella grimontii to develop a new KGMOS-producing enzyme. Bioinformatic analysis shows that the structural similarity between KgManA and other enzymes was less than 18.33%. Phylogenetic analysis shows that KgManA shares different branches with the traditional mannanases containing the CMB35 domain, indicating that it is a novel mannanase. Then, the enzymatic properties were determined and substrate specificity was characterized. Surprisingly, KgManA is stable in a very wide pH range of 3.0 to 10.0; it has a special substrate specificity and seems to be active only for mannans without galactose in the side chain. Additionally, the three-dimensional structure of the enzyme was simulated and molecular docking of the mannotetraose substrate was performed. As far as we know, this is the first report to characterize the enzymatic properties and to simulate the structure of mannanase from K. grimontii. This work will contribute to the development and characterization of novel K. grimontii-derived mannanases. The above results indicate that KgManA is a promising tool for the production of KGMOS.
... P(A) and CS(B) samples also revealed an apparent viscosity higher than that of control A, attributed to the type and concentration of stabilizer used. A notable correlation between viscosity and fat content in their studies that involved dairy milk [21,33]. The results acquired in the present study were in agreement with this since fat content in P(A) was higher than in P(B) which is dependent on the type of stabilizer. ...
There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt's physical properties which develop a thicker and creamier texture mimicking dairy yogurt. The addition of stabilizers helps to prevent syneresis. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p < 0.05) the proximate compositions, physicochemical and textural properties, and cell viability. A significant increase (p < 0.05) was observed in yogurt viscosity with the addition of corn starch and LBG at 1.0%. Firmness and consistency were improved in samples supplemented with 1.0% corn starch and commercial stabilizer. The sensory evaluation indicated that adding LBG at the ratio of 0.5% generated better preference among panelists in the appearance, color, and texture aspects despite commercial CYA showing significantly higher overall acceptability (p < 0.05) than other samples. The stabilizer's behavior significantly impacts the features of CYA which with 0.5% LBG received high consumer acceptance, which proves a good potential for CYA to be on the same shelf with other commercial yogurts analogue in the market.
... Thus, a thermomechanical modification by extrusion, that converts IDF to SDF, could be a viable alternative for obtaining a product designed for application purposes in the food industry [Menis-Henrique et al., 2020]. Barak & Mudgil [2014], mentioned that soluble fiber, such as locust gum bean, was used as a thickener, stabilizer and gelling agent in various food products, such as baked foods, beverages, dairy products, and processed fruit products. Increasing the amount of soluble fiber in a sample, could be useful in products that require greater water absorption capacity, for example, in preventing syneresis in products such as yogurt [Mudgil, 2018]. ...
The food-use of the tamarind ( Tamarindus indica L.) fruit produces shell and seeds as by-products. In this work, the effects of the tamarind shell moisture content and the temperature of their extrusion on the dietary fiber content and physiochemical properties, such as water absorption capacity (WAC), oil absorption capacity (OAC), and glucose dialysis retardation index (GDRI) of the extrudates, were estimated. Moreover, the effects of the extrusion variables on the total phenolic and total flavonoid contents and on the antioxidant capacity of the tamarind shell were evaluated. The dry powdered tamarind shell was conditioned to have 32 or 39 g of water per 100 g of shell, prior to being subjected to extrusion. Subsequently, the conditioned samples were processed at 90°C, 100°C and 110°C in a single screw extruder. A non-extruded tamarind shell was taken as a control. The extrusion resulted in a 138.3% increase in the soluble dietary fiber content, along with 40.3% and 18.4% reductions of total phenolic and total flavonoid contents, respectively. The antioxidant capacity of the tamarind shell with moisture content of 32 g/100 g extruded at 100°C and 110°C was similar to that of non-extruded material. Moreover, the extruded products had the higher OAC compared to that of the control and they displayed an excellent response with regard to controlling the GDRI. The extrusion advantageously modified properties of the tamarind shell particularly when material with a moisture content of 32 g/100 g at 100°C was processed.
... The polysaccharide galactomannan is used in food processing as stabilizer, thickener, emulsifying and gelling agent 42,54 . Besides utilization in food, carob bean gum is used in nonfood products (pharmaceuticals and cosmetics) due to its property of raising the solutions viscously when added even at low concentration, resulting from its capacity to form a hydrogenwater molecule bound 41,46,75 . ...
... Considering, the 3D response surface plots ( Fig. 2A) confirmed that only with the excess of carrageenan, it demonstrated the hard, brittle, and fragile polymer tends to decrease the tensile strength but correspondingly increasing the amount of carrageenan and locust bean gum affected the tendency to increase the tensile strength. Carrageenan is a synergist with locust bean gum and provided a more flexible and stronger hydrogel patch (40,41). Thus, the copolymer and cross-linker are necessary to be added to strengthen the hydrogel patch. ...
Background and purpose:
Crinum asiaticum L. has long been used in Thai traditional medicine to treat osteoarthritis and inflammation by placing it on painful areas without further formulation design which is suboptimal for therapeutic use. Thus, this research aims to formulate a topical hydrogel patch containing C. asiaticum L. extracts (CAE) for anti-inflammatory effects.
Experimental approach:
The hydrogel patches are made from carrageenan, locust bean gum, with glycerin as a plasticizer and contain CAE formulated by using response surface methodology based on Box-Behnken design for design, determination of the effect of independent factors on the tensile strength, and optimization of the hydrogel patch formulation. In vitro release and skin permeation studies using a modified Franz diffusion cell and anti-inflammatory activity were evaluated.
Findings/results:
The optimized CAE hydrogel patch showed a good correlation between predicted and observed tensile strength values and exerted its maximum cumulative lycorine release and permeation at 69.38 ± 2.78% and 48.51 ± 0.45%, respectively which were fit to Higuchi's kinetic model. The release rates were found to decrease with an increase in the polymer proportion of carrageenan and locust bean gum. In addition, the patch exerted potent in vitro anti-inflammatory activity with an IC50 value of 21.36 ± 0.78 μg/mL.
Conclusion and implication:
The optimized CAE hydrogel patch application was successfully formulated with excellent mechanical properties, cumulative release, permeation, and anti-inflammatory effects. Thus, it has the potential to be further developed as a herbal application to relieve pain and inflammation. The in vivo anti-inflammatory effect of this delivery system should be further investigated.
... Therefore, it is necessary to seek a polysaccharide whose solution is highly sticky at a low concentration. Locust bean gum (LBG) is an optimal alternative because of the high viscosity of the solution at low concentration, as well as a safe material that exhibits biocompatibility, non-teratogenicity, and biodegradability [17,18]. Although LBG is easily film-forming and adherent on fruit surfaces, the poor mechanical and barrier properties are unsatisfactory for the application. ...
The application of polysaccharide-based coatings to prolong the shelf-life of fruits has attracted increasing attention. This study aims to develop a fruit coating comprising locust bean gum/carboxycellulose nanocrystals/ZnO (LCZ) blended with bayberry tannins (BT). The results revealed a significant increase from 4.89% and 11.04% to 29.92% and 45.01% in the free radical scavenging rates of 2,2-diphenyl-1-picrylhydrazyl and 2,2′-azino-di-[3-ethylbenzthiazthiazoline sulfonate] with the percentage of BT increasing from 0% to 5%, respectively. At a 5% of BT, the antibacterial activity against both E.coli and S. aureus exceeded 90% while simultaneously achieving excellent UV shielding (transmittance of 380–200 nm ≤ 0.19%). After 3 days of storage, uncoated bananas showed signs of browning, and their titratable acid and vitamin C (Vc) contents decreased from 0.57% to 0.30% and from 7.37 mg/100 g to 4.77 mg/100 g, respectively. However, bananas coated with LCZ containing 3% BT not only exhibited a better appearance, but also possessed higher titratable acid (0.44%) and Vc content (5.31 mg/100 g). This study provides a sustainable and multifunctional coating for fruit preservation.
... There are also present some unsubstituted -dmannopyranosyl chain segments, alternating with -d-mannopyranosyl units substituted with -dgalactopyranosyl side branches [27,28]. Carob galactomannan is one ofthe commercial galactomannans guar gum and tara gum; and among these galactomannans LBG has the lowest galactose content about twenty percent [29,31]. Locust bean gum generally has an average mannose to galactose ratio of about 3.5 which is highest among the commercially available galactomannan such as guar gum (1.8) and tara gum (3.0). ...
... Galactomannans are the main components of hemicellulose and can be transformed into various high-value products (Barak and Mudgil, 2014;Yamabhai et al., 2016;Ponzini et al., 2019;Behera et al., 2022;Sharma et al., 2022). They are composed of repeating mannose residues linked with β-1,4-glycosidic bonds and side chains of α-1,6-linked galactose side groups (Dhawan and Kaur, 2007;Ghosh et al., 2013;Sébastien et al., 2014). ...
In this study, an acidophilic GH5 β-mannanase (TaMan5) from Trichoderma asperellum ND-1 was efficiently expressed in Pichia pastoris (a 2.0-fold increase, 67.5 ± 1.95 U/mL). TaMan5 displayed the highest specificity toward locust bean gum (Km = 1.34 mg/mL, Vmax = 749.14 μmol/min/mg) at pH 4.0 and 65°C. Furthermore, TaMan5 displayed remarkable tolerance to acidic environments, retaining over 80% of its original activity at pH 3.0-5.0. The activity of TaMan5 was remarkably decreased by Cu2+, Mn2+, and SDS, while Fe2+/Fe3+ improved the enzyme activity. A thin-layer chromatography (TLC) analysis of the action model showed that TaMan5 could rapidly degrade mannan/MOS into mannobiose without mannose via hydrolysis action as well as transglycosylation. Site-directed mutagenesis results suggested that Glu205, Glu313, and Asp357 of TaMan5 are crucial catalytic residues, with Asp152 playing an auxiliary function. Additionally, TaMan5 and commercial α-galactosidase displayed a remarkable synergistic effect on the degradation of galactomannans. This study provided a novel β-mannanase with ideal characteristics and can be considered a potential candidate for the production of bioactive polysaccharide mannobiose.
... Galactomannan is classified as dietary fiber that remains undigested in the human digestive tract after consumption. Gums can have favorable effects on human physiology, such as lowering glycemic response and cholesterol levels in the blood [1]. Guar galactomannan participate in physiological processes such as diabetes control through blood glucose levels, heart disease control through blood cholesterol reduction, and a healthy digestive system through nutrient absorption and bowl movement regulation. ...
The present work delighted on extraction of galactomannan polysaccharide from guar gum beans and microbial galactomannan source. Effect of replacing non-fat dry milk that used to fortify cow's milk in yoghurt industry with the two extracted galactomannans and commercial galactomannan as food additives was studied. Control yoghurt treatment was made from 3.0% fat cow's milk that was fortified with 1.5% non-fat dry milk. Another 6 yoghurt treatmentwas fortified with 0.15, 0.25% of commercial, guar and microbial galactomannan respectively. All treatments were cultured with the probiotic starter (1.0% Streptococcus thermophilus + 1.0% Lactobacillus delbrueckii subsp. Bulgaricus + 1.0% Bifidobacteriumbifidum). The obtained results indicated that yoghurt supplementation with the three types of galactomannans increased the acidity, curd tension, total solids content, decreased pH values and syneresis of yoghurt treatments. Control yoghurt and commercial galactomannan yoghurt were not significantly different from the corresponding batches those made with either guar galactomannan and microbial galactomannan in fat, protein and ash content. Yoghurt treatments which supplemented with the three types of galactomannans have higher bifidobacteria counts and organoleptic scores than the control treatment yoghurt.
... LBG is in great demand especially for its functional properties, neutral flavour and toxicological safety, which also make it suitable for the formulation of foods suitable for infants and individuals suffering from celiac diseases or food allergies. Estimated world production of LBG is about 315 thousand tons per year and it is sharply growing (Barak & Mudgil, 2014). ...
Carob (Ceratonia siliqua L.) seed germ flour (SGF) is a by-product resulting from the extractionextraction of locust bean gum (E410), which is a texturing and thickening ingredient used for food, pharmaceutical and cosmetic preparations. SGF is a protein-rich edible matrix and contains relatively high amounts of apigenin 6,8-C-di- and poly-glycosylated derivatives. In this work, we prepared durum wheat pasta containing 5 and 10 % (w/w) of SGF and carried out inhibition assays against type-2 diabetes relevant carbohydrate hydrolysing enzymes, namely porcine pancreatic α-amylase and α-glycosidases from jejunal brush border membranes. Nearly 70-80% of the SGF flavonoids were retained in the pasta after cooking in boiling water. Extracts from cooked pasta fortified with 5 or 10% SGF inhibited either α-amylase by 53% and 74% or α-glycosidases by 62 and 69%, respectively. The release of reducing sugars from starch was delayed in SGF-containing pasta compared to the full-wheat counterpart, as assessed by simulated oral-gastric-duodenal digestion. By effect of starch degradation, the SGF flavonoids were discharged in the water phase of the chyme, supporting a possible inhibitory activity against both duodenal α-amylase and small intestinal α-glycosidases in vivo. SGF is a promising functional ingredient obtained from an industrial by-product for producing cereal-based foods with reduced glycaemic index.
... By comparing the yields of the six edible gums with the same amount of addition, we found that guar and xanthan gums resulted in relatively higher yields than those of the other gums. This high yeild may be because that guar and xanthan gums increased the bonding activity with water in the tissues of the samples owing to their relatively higher hydrophilicity and thickening ability (Barak & Mudgil, 2014). ...
Freeze-dried restructured strawberry blocks (FRSB) have become an increasingly popular product. In this study, the effects of six edible gums (guar gum, gelatin, xanthan gum, pectin, konjac gum, and carrageenan) on the FRSB quality were investigated. For FRSBs, compared with those in untreated samples, the 0.6 % guar gum addition increased texture profile analysis (TPA) hardness, chewiness, and puncture hardness by 29.59%, 174.86%, and 25.34%, respectively; after the 0.6% gelatin addition, the sensory evaluation sourness was reduced by 8.58%, whereas yield, TPA chewiness, and puncture hardness were increased by 3.40%, 28.62%, and 92.12%, respectively; with the 0.9% gelatin addition, the sensory evaluation sourness was reduced by 8.58%; with the 0.9% pectin addition, the yield, TPA hardness, chewiness, and puncture hardness were increased by 4.55%, 5.94%, 77.49%, and 103.62%, respectively. In summary, 0.6-0.9% pectin, gelatin, and guar gum addition are recommended to improve the main qualities of FRSBs.
... The incorporation of locust bean gum enhanced the conjugation efficiency from 37.27% to 48.41%. Locust bean gum is a non-ionic polysaccharide with a lot of hydroxyl groups that may change the structure of MRNs by forming hydrogen bonds [38]. In the UMP/LBG system, hydrogen bonding between locust bean gum and the myosin tail in MRN may disrupt the myosin tail's equilibrium and prevent the tail polymer from assembling [39]. ...
This study aimed to examine the sono-physico-chemical effects of ultrasound (UND) and its impact on the conjugate rates of morin (MOI) following the addition of polysaccharides in various conditions. In comparison to the control group, the incorporation of quaternary ammonium chitosan decreased the rate of MOI conjugation by 17.38%, but the addition of locust bean gum enhanced the grafting rate by 29.89%. Notably, the highest degree of myofibrillar protein (MRN) unfolding (fluorescence intensity: 114435.50), the most stable state (-44.98 mV), and the greatest specific surface area (393.06 cm2/cm3) were observed in the UMP/LBG group. The outcomes of atomic force microscopy and scanning electron microscopy revealed that the inclusion of locust bean gum led to a different microscopic morphology than the other two polysaccharides, which may be the primary cause of the strongest sono-physico-chemical effects of the system. This work demonstrated that acoustic settings can be tuned based on the characteristics of polysaccharides to maximize the advantages of sono-physico-chemical impacts in UND-assisted MOI processing.
... Both locust bean gum and soy protein have been used to form edible films due to ability to provide a good barrier to oxygen Cho et al. (2007) and Ciannamea (2014), also, serve as carrier of additives and bioactive components (Barak and Mudgil, 2014;Yuan et al., 2017;Adilah, 2018). ...
The present study aimed to manufacture active biodegradable films from soy protein isolate (SPI), locust bean gum (LBG) and caruru and blackjack leaf extract. The interaction between the compounds was evaluated through the analysis of FTIR. The effect of extract addition on the microstructure, mechanical properties, antioxidant capacity, UV radiation absorption capacity, color and opacity of the film were evaluated. All extracts interacted with the protein, however only two treatments interacted with the LBG present in the film. Addition of extracts in the film provided an increase in antioxidant activity. The addition of the blackjack extract increased the tensile strength of the films, but reduced their elasticity. The addition of caruru extract, however, not favoring the resistance of the films. All the extracts darkened the films and the caruru extract provided more greenish films than all the other made films. The films containing blackjack extract presented a higher intensity of light absorption in the spectral range of ultraviolet A and C.
... Iron is the micromineral with the greatest concentration. Compared to seeds, pods contain a lower concentration of bio components (Barak & Mudgil, 2014). ...
... It consists of 85% polysaccharide, 5% protein, and the remaining 10% oil, fiber, and moisture. [17]. It is a polysaccharide made up of galactomannans, which are composed of different proportions of galactose and mannose. ...
Biopolymeric Schiff bases of chitosan and metal-based hydrogels have recently gained much attraction in biological applications. Herein, we successfully synthesized a novel binary blended hydrogel film [vanillin crosslinked chitosan (Cs)/locust bean gum (LBG)] and then synthesized its complexes with Fe(III), Zn(II) & Cu(II) metal ions by solution casting method. The synthesis of Schiff base and its metal complexes was confirmed by UV–Vis spectroscopy, FTIR, and XRD. The interactions between the polymeric chains, thermal stability, surface morphology, and the presence of the metal ions in the films were examined by FTIR, TGA, SEM, and EDX. The synthesized hydrogels were evaluated for their mechanical strength and swelling behaviors. Fe(III), Zn(II) and Cu(II) metal ions in the synthesized hydrogel films endowed conductive properties to the hydrogel. The antibacterial tests indicated that all hydrogels and their metal complexes have potent antibacterial activity against Staphylococcus aureus and Pseudomonas aeruginosa bacteria strains. Finally, these innovative hydrogel films can be promising candidates for biomedical applications and soft electronics.
Polysaccharide aerogels have emerged as a highly promising technology in the field of oral drug delivery. These nanoporous, ultralight materials, derived from natural polysaccharides such as cellulose, starch, or chitin, have significant potential in colonic drug delivery due to their unique properties. The particular degradability of polysaccharide-based materials by the colonic microbiota makes them attractive to produce systems to load, protect, and release drugs in a controlled manner, with the capability to precisely target the colon. This would allow the local treatment of gastrointestinal pathologies such as colon cancer or inflammatory bowel diseases. Despite their great potential, these applications of polysaccharide aerogels have not been widely explored. This review aims to consolidate the available knowledge on the use of polysaccharides for oral drug delivery and their performance, the production methods for polysaccharide-based aerogels, the drug loading possibilities, and the capacity of these nanostructured systems to target colonic regions.
Dysphagia (DP) is a growing health concern in today's ageing population, leading to high demand for DP-oriented food. 3D printing is a promising novel technology for developing new attractive and appetising products. Therefore, we aimed to develop a 3D-printed shaped meal, to serve as a nutritious DP-oriented food. The texture was modified with the addition of different thickeners: 2.0% (w/w) k-carrageenan gum (KC) and 1.0 or 1.5% (w/w) guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and gum arabic (GA). Upon characterising and mapping the rheological behaviour involved in extrusion-based 3D printing, the higher concentrations of GG, XG, LBG and GA were found to significantly increase the yield stress and apparent viscosities of the ink formulations. In addition, the colour attributes were examined, while a low population of total viable bacteria (TVC) was observed. The DP-oriented formulations had high fibre content, regulating bowel function and glucose metabolism in the elderly. According to the International dysphagia diet standardisation initiative (IDDSI), KC/XG1 and KC/LBG1 were classified as level 5 indicative of minced and moist dysphagia diet, while KC/GA1, KC/GA1.5, KC/XG1.5, and KC/GG1.5 were classified as level 4, that can be bitten or chewed if the tongue control is reduced. All ink formulations demonstrated high printing precision with excellent self-supporting capability and smooth surface texture that were easy to extrude and print complex samples. This study provides valuable insights into addressing dysphagia by developing a nutritious meal using 3D printing.
Novel, innovative approaches like edible gels (hydrogels and oleogels) are important food materials with great scientific interest due to their positive impacts on structural and functional foods and other unique properties. Biopolymers (protein, starch and other polysaccharides) can be excellent and cost-effective materials for the formed edible gels. Recently, natural gums, although also as biopolymers, are preferred as additives to further improve the textural and functional properties of edible gels, which have received extensive attention. However, these studies have not been outlined in previous reviews. In this review, we highlighted the advantages of gums as additives to construct edible gels. Moreover, the various roles (including electrostatic or covalent interactions) for natural gums in regulation of food gel properties (solvent-holding and rheological properties) are highlighted. Finally, the use of natural gums as additives to improve the stability and targeted delivery of phytochemicals in food gels and their application in food systems are summarized. The information covered in this article may be useful for the design of functional foods that can better meet personalized needs of people.
β-mannanase catalyzes the hydrolysis of mannans β-1,4-mannosidic linkages to produce industrially relevant oligosaccharides. These enzymes have numerous important applications in the detergent, food, and feed industries, particularly those that are resistant to harsh environmental conditions such as salts and heat. While, moderately salt-tolerant β-mannanases are already reported, existence of a high halotolerant β-mannanase is still elusive. This study aims to report the first purification and characterization of ManH1, an extremely halotolerant β-mannanase from the halotolerant B. velezensis strain H1. Electrospray ionization quadrupole time-of-flight mass spectrometry (ESI-Q-TOF-MS) analysis revealed a single major peak with a molecular mass of 37.8 kDa demonstrating its purity. The purified enzyme showed a good thermostability as no activity was lost after a 48 h incubation under optimal conditions of 50 °C and pH 5.5. The enzyme’s salt activation nature was revealed when its maximum activity was obtained in the presence of 4 M NaCl, it doubled compared to the no-salt condition. Moreover, NaCl strengthens its resistance to thermal denaturation, as its melting temperature (Tm) increased steadily with increasing NaCl concentrations reaching 75.5 °C in the presence of 2.5 M NaCl. The Km and Vmax values were 5.63 mg/mL and 333.33 µmol/min/mL, respectively, using carob galactomannan (CG) as a substrate. The enzyme showed a significant ability to produce manno-oligosaccharides (MOS) from lignocellulosic biomass releasing 13 mg/mL of reducing sugars from olive mill wastes (OMW) after 24 h incubation. The results revealed that this enzyme may have significant commercial values for agro-waste treatment, and other potential applications.
Introduction
Microspheres, the novel drug delivery system that offers therapeutic alternatives to single-unit dosage forms, both conventional and quick release. Microspheres are solid microspheres having a diameter of 1-1000 µm. Microspheres can be made utilising various procedures that vary in their effectiveness and dosage form administration when compared to standard dosage forms.
Background
The idea of targeted drug delivery is to concentrate the treatment in the target tissues while lowering the relative concentration of the drug in the non-target tissues. As a result, the medication is concentrated at the desired location. Thus, the medication has no effect on the tissues nearby. Therefore, by combining the drug with carrier particle like microspheres, nanoparticles, liposomes, niosomes, etc., that regulates the release and absorption characteristics of the drug, carrier technology offers an intelligent way for drug delivery.
Results
Microspheres are naturally biodegradable materials made of proteins or synthetic polymers that flow freely. Its formulation is approachable, maintaining the desired concentration at the site of interest without unfavorable effects and reliably delivering the drug to the target site with specificity.
Conclusion
Microspheres attracted a lot of interest for their sustained release as well as their ability to direct anti-cancer medications to the tumour using biodegradable polymers. Due to this, future drug delivery systems for innovative medications will heavily rely on microspheres.
Macrophages are immune cells that can be activated into either pro-inflammatory M1 or anti-inflammatory M2 phenotypes. Attempts to modulate macrophage phenotype using drugs have been limited by targeting issues and systemic toxicity. This study investigates the effect of drug-free self-assembled hydrolyzed galactomannan-poly(methyl methacrylate) (hGM-g-PMMA) nanoparticles on the activation of the human monocyte-derived macrophage THP-1 cell line. Nanoparticles are cell compatible and are taken up by macrophages. RNA-sequencing analysis of cells exposed to NPs reveal the upregulation of seven metallothionein genes. Additionally, the secretion of pro-inflammatory and anti-inflammatory cytokines upon exposure of unpolarized macrophages and M1-like cells obtained by activation with lipopolysaccharide + interferon-γ to the NPs is reduced and increased, respectively. Finally, nanoparticle-treated macrophages promote fibroblast migration in vitro. Overall, results demonstrate that hGM-g-PMMA nanoparticles induce the release of anti-inflammatory cytokines by THP-1 macrophages, which could pave the way for their application in the therapy of different inflammatory conditions, especially by local delivery.
Alkaline gelatinisation is the easiest, cheapest, fastest, and most energy-efficient form of polymer modification. It uses sodium hydroxide to change the polymer's structure to improve its properties. Cassia tora and locust bean gums are known for their gelling properties. Hence, this study developed a novel, comprehensive mathematical process model to produce high-purity alkaline gelatinised products using response surface methodology. The individual and interactive effects of water, sodium hydroxide, gelatinisation time, and polymer amount on product purity were investigated. A four-factor central composite design was used for the alkaline gelatinisation experiments. The results showed that the optimised conditions which yielded a high-purity product were water amount of 100 ml, NaOH of 10 ml, polymer amount of 5 g, and gelatinisation time of 5 min, respectively. This combination yielded a gelatinisation product with ∼100% dry purity. Furthermore, the coefficient of determination (R2) value of 0.9922 in the present study proves that the model was adequate and suitable. Therefore, this model may be used to navigate the design space.
Carob is botanically called as Ceratonia siliqua and belongs to the Legumes family. The
fruit is derived from hermaphrodite trees and hard in shape. The carob contains high
sugar contents in pulp, fat in seed and minerals like potassium, calcium, and phosphorus
are present in pods. Polyphenols and antioxidants are abundant in leaves and
pods. It can be used for enhancing human health due to its high nutritional profile.
Carob gum is used in the pharmaceutical industry in the form of pomades, anti-celiac
ingredients, pills, and dental paste. The clinical carob can aid as an anti-cancer,
anti-reflux,
anti-diabetic,
anti-diarrheal,
anti-hyperlipidemia,
anti-bacterial,
anti-microbial,
and anti-fungal.
Nowadays, carob seeds are being used as an alternative to cocoa
powder in food items whereas the leaves, pods, and seeds of carob are also historically
used as food for animal feed. However, these parts of carob are available in
markets with reasonable prices. Carob production, though with a rising contribution,
contributes to the local economy. In this sense, we can incorporate knowledge on the
chemical properties and the biological effect of carob fruits on human health. In this
study, the supportive and health-promoting
impacts of carob are discussed along with
the clinical testing obtained from natural constituents of carob. In addition, further
studies can be performed to extract and separate polyphenols and antioxidant potential
for the development of functional that play a valuable role in pharmaceutical and
food sectors.
Polysaccharide-based bio-templates are gaining considerable attention for synthesizing metal and metal oxide NPs. In the present study, Ag@ZnO was synthesized by hydrothermal reduction of Ag+ to Ag0 on the polysaccharide-modified ZnO nanoparticles (ZnO/PS). The ZnO nanoparticles were synthesized by coprecipitation method and further surface modified with Locust bean gum (LBG), a galactomannan polysaccharide. The LBG is known to reduce the Ag+ to Ag0, thus forming silver nanoparticles on the ZnO/PS. The synthesized ZnO and Ag@ZnO were characterized using scanning electron microscopy (SEM), energy-dispersive X-ray spectroscopy and Fourier transform infrared spectroscopy (FTIR). The uniform distribution of fine spherical Ag NPs on the ZnO surface was seen under the SEM. The ZnO and Ag@ZnO NPs were evaluated for their catalytic activity towards the reduction of phenolic compounds. A significant enhancement in the catalytic power was seen with the deposition of Ag NPs on ZnO. Ag@ZnO exhibited strong antimicrobial activity towards both gram-positive and gram-negative bacteria with an inhibition zone of 18.30 ± 0.47 and 14.50 ± 0.50, respectively. Further, synthesized nanomaterials were explored for their application as a transducer material for the fabrication of electrochemical biosensor for the detection of E. coli. A linear sensing response was seen in the range of 2 to 10 CFU/ml bacterial concentration with a detection limit of 2 CFU/ml. Thus, the in-situ synthesis of Ag NPs on ZnO support using galactomannan as a reducing and stabilizing agent can significantly improve the catalytic, bactericidal and sensing characteristics of the nanomaterial.Graphical abstract
Iron is a transition metal of tremendous eco-physiological significance. This work aimed at constructing a simple plasmonic Ag-nanocomposite (LBG/PRAg-NC) based on locust bean gum and Phyllanthus reticulatus anthocyanin in a sustainable manner for the optical detection of ferrous ions (Fe2+) in aqueous solution. LBG/PRAg-NC was prepared via a green chemistry route and thoroughly characterized for its physico-chemical and plasmonic attributes. Successful synthesis of LBG/PRAg-NC under room temperature with Phyllanthus reticulatus anthocyanin as reductant and locust bean gum as stabilizer was accomplished within 15 min. LBG/PRAg-NC exhibited small size (∼8.04 nm), spherically shaped nanosilver, with good colloidal dispersion, stability and prominent SPR absorption peak at 420 nm. XPS analysis revealed the existence of both Ag0 and Ag + species embedded in the biopolymer support. Furthermore, LBG/PRAg-NC was highly selective for Fe2+ as opposed to other interferents including Fe3+. The presence of Fe2+ engendered a redox oxidation of the analyte by the Ag+ species, prompting a rapid, concentration dependent increase in color and SPR absorption band intensity of LBG/PRAg-NC colloidal solution. In aqueous solution, the probe displayed a good linear range for Fe2+ (0.1-100 μM), and a low detection limit (LOD of 0.38 μM). The obtained detection limit is much lower than the guideline limit of Fe2+ content in drinking water, ∼5 μM. Additionally, the probe was successfully applied in determination of Fe2+ in aqueous solutions of apple juice, iron supplement tablet, and tap water, with commendable analytical performances. Therefore, our research findings demonstrate a facile, efficacious, cost-effective, and eco-friendly approach for the sustainable synthesis of plasmonic Ag-nanocomposites based solely on locust bean gum and Phyllanthus reticulatus anthocyanin. Importantly, these results validate the capacity of plasmonic Ag-nanocomposite constructed via green chemistry route as a simple, rapid, and selective probe for effective monitoring of trace amounts of Fe2+ in aqueous environment.
Due to the limited therapeutic efficacy of current treatments, articular cartilage regeneration is still a challenging work. Scaffold based tissue engineering provides a promising strategy for cartilage regeneration, but most scaffolds are limited by poor mechanical properties or unfavorable biocompatibility. Here, we reported a novel photo-crosslinkable, injectable locust bean gum (LBG) - methacrylate (MA) hydrogel as a biomimetic extracellular matrix (ECM) for cartilage repair with minimal invasive operation. LBG-MA hydrogels showed controllable degradation rate and improved mechanical properties, and excellent biocompatibility. More importantly, LBG-MA hydrogel significantly induced bone mesenchymal stem cells (BMSCs) to chondrogenic differentiation in vitro, as evidenced by high accumulation of cartilage-specific ECM components glycosaminoglycan (GAG) and up-regulated expression of key chondrogenic genes (Col2a1, ACAN, and SOX9). Besides, the hydrogel is injectable, which can be in situ cross-linked via UV irradiation. Further, the photo-crosslinkable hydrogels accelerated cartilage healing in vivo after 8 weeks of therapy. The current study provides a strategy for photo-crosslinkable, injectable, biodegradable scaffold fabrication based on native polysaccharide polymer for minimal invasive cartilage repair. This article is protected by copyright. All rights reserved.
The carob product most widely used, especially for the food industry, is the carob bean gum (CBG), or locust
bean gum (LBG). This gum comes from the endosperm of the seed and chemically is a polysaccharide, a
galactomannan. It is used as thickener, stabilizer, emulsifier and gelling agent. This study was carried out to
determine and to compare the characteristics of LBG in terms of yield, moisture and ash content and protein
content. Samples were collected from different regions in the agro-forestry system of Morocco. The results
showed that the Moroccan cultivars are characterized by a high yield of seeds that provide a high yield of
endosperm. The purified CBG from different population of Moroccan carob tree had 60.63–72.49% yield, 6.36–
8.63% moisture, 0.36–0.99% ash and 0.52–0.62% protein. The protein, moisture and ash, and the yields of
purified locust bean gum are comparable to those reported in the literature from other countries.
Keywords: Carob pulp; Carob seeds; Carob bean gum; yield; Composition.
The purpose of this study was to extract locust bean gum (LBG) from whole seeds by two different dehulling pre-treatments. The first process consisted in separating the endosperm (gum) from the hull and the germ after seeds’ pre-treatment with boiling water. The second one used acidic pre-treatment. Then the composition and the physicochemical characteristics of the isolated gum were studied in order to evaluate the effect of extraction process. Comparisons to commercial samples and temperature influence on solubility and rheological properties are included.The yield and quality of Locust bean gum from whole seeds depended on the separation method used. The separation of the seed components by boiling water pre-treatment furnished a higher yield of yellowish endosperm (51–61% w/w), whereas acid dehulling pre-treatment gave an off-white gum yield (37–48% w/w). However, the mannose and galactose content, the solubility, the molecular size and the dynamic viscosity, were higher for LBG from acid dehulling pre-treatment. In addition, a considerable influence of solubilization temperature on macromolecular characteristics and on viscosity properties was noticed.
Drug dosage forms contain many components in addition to the active pharmaceutical ingredient(s) to assist in the manufacturing process as well as to optimise drug delivery. Due to advances in drug delivery technology, excipients are currently included in novel dosage forms to fulfil specific functions and in some cases they directly or indirectly influence the extent and/or rate of drug release and absorption. Since plant polysaccharides comply with many requirements expected of pharmaceutical excipients such as non-toxicity, stability, availability and renewability they are extensively investigated for use in the development of solid oral dosage forms. Furthermore, polysaccharides with varying physicochemical properties can be extracted from plants at relatively low cost and can be chemically modified to suit specific needs. As an example, many polysaccharide-rich plant materials are successfully used as matrix formers in modified release dosage forms. Some natural polysaccharides have even shown environmental-responsive gelation characteristics with the potential to control drug release according to specific therapeutic needs. This review discusses some of the most important plant-derived polymeric compounds that are used or investigated as excipients in drug delivery systems.
Recent recommendations for the dietary management of diabetes mellitus state that diet needs to be individualized so that there is improved glucose and lipid control in the patient. In a majority of individuals with diabetes, this is best done with a diet that is low in fat and high in carbohydrate, particularly that of cereal origin. However, symptoms of hyper- and hypoglycemia must be averted. Most cereal products, however, tend to have a high glycemic index Cereals such as Prowashonupana barley or fractions of oat bran are particularly high in the soluble fiber beta-glucan, which when taken with a meal increases the viscosity of the meal bolus once it has reached the small intestine, where the absorption of nutrients occurs. This high viscosity delays absorption. A 50% reduction in glycemic peak can be achieved with a concentration of 10% beta-glucan in a cereal food. A significant lowering of plasma LDL cholesterol concentrations can also be anticipated with the daily consumption of > or = 3 g of beta-glucan. Diabetic individuals can benefit from diets that are high in beta-glucan, which, as a component of oats and barley, can be incorporated into breakfast cereals and other products.
The effect of two hydrocolloids guar gum and xanthan gum at varying concentration was studied on the yield, viscosity, serum loss and sensory characteristics of tomato ketchup. The yield of tomato ketchup increased substantially from 33% to 48.05% upon the addition of hydrocolloids. The increase in yield followed the order control < xanthan gum (0.25%) < guar gum (0.25%) < guar gum (0.50%) < xanthan gum (0.50%). All combinations resulted in reduced serum loss in the tomato ketchup. Guar gum at 0.5% caused maximum decrease in serum loss. The viscosity of the ketchup increased with the increase in the concentration of the two hydrocolloids. Sensory analysis results revealed that all the tomato ketchups prepared in the study were acceptable and the one with 0.50% guar gum was preferred the most by the penal members. It was concluded that 0.50% guar gum was the best thickener among the various combinations of hydrocolloids studied.
Process variables for maximum viscosity reduction of guar gum were studied using response surface methodology. Central composite design with four independent variables: pH, temperature, reaction time and enzyme concentration was used to study the response variable i.e. viscosity. The experimental values of viscosity ranged between 14 and 348 cPs. The second-order model obtained for viscosity values revealed coefficient of determination of 0.9629. The optimum conditions for enzymatic hydrolysis of guar gum were obtained with 0.19 mg/g enzyme concentration, 5.59 pH and 3.99 h hydrolysis time at 49.84°C. Confirmatory studies revealed that guar gum soluble fibre of very low viscosity i.e. 10 cPs (1 cP = 0.001 Pa.s) was obtained with enzymatic hydrolysis under optimized conditions of process variables.
The effect of locust bean gum (LBG), κ-carrageenan, and the casein to whey protein ratio on serum separation in soft-serve ice cream mixes during storage (21 days) was assessed. LBG caused serum separation at all levels in the absence of κ-carrageenan due to a depletion flocculation mechanism between micellar casein and LBG. The minimum κ-carrageenan concentration to avoid serum separation was between 0.015 and 0.02% (w/w) regardless of the LBG concentration. Progressive modification of the casein to whey protein ratio (70, 50, 30 and 10% casein) improved significantly the stability of the mix at constant protein concentration (4%), regardless of the polysaccharide system used (LBG/κ-carrageenan). Viscosity of the mix at 1 s -1 increased with higher polysaccharide concentrations (especially LBG), as expected. Higher viscosity was not associated with higher stability. Viscosity of the mixes decreased with lower casein content as a proportion of total protein. Stability of these mixes was inversely proportional to their viscosity.
Fortification of bakery products with dietary fibre is attracting interest of food scientists and technologists. Present study involves the investigation of possibility of using guar gum soluble fibre in cookies. In last few decades, research studies evidenced that partially hydrolysed guar gum is useful in heart diseases, diabetes and digestive problems. The study was aimed to investigate the effect of guar gum soluble fibre at 1-5 percent level on physical and sensory properties of cookies. Spread ratio and overall sensory acceptability of cookies first increased up to 2 percent addition of partially hydrolysed guar gum, thereafter decreased significantly whereas hardness of cookies increased significantly with guar gum soluble fibre addition. This study revealed that partially hydrolysed guar gum can be successfully incorporated in cookies at 2 percent level for the enrichment of soluble dietary fibre without disturbing the physical and sensory properties of cookies.
Water adsorption isotherms of carboxymethyl cellulose (CMC), guar gum (GG), locust bean gum (LBG), tragacanth gum (TG) and xanthan gum (XG) were determined at different temperatures (20, 35, 50, and 65 °C) using a gravimetric method. Several saturated salt solutions were selected to obtain different water activities in the range from 0.09 to 0.91. Water adsorption isotherms of tested hydrocolloids were classified like type II isotherms. In all cases, equilibrium moisture content decreased with increasing temperature at each water activity value. Three-parameter Guggenheim–Anderson–de Boer (GAB) model was employed to fit the experimental data in the water activity range and statistical analysis indicated that this model gave satisfactory results. CMC and GG were the most and the least hygroscopic gums, respectively. Sorption heats decreased with increasing moisture content. Monolayer moisture content evaluated with GAB model was consistent with equilibrium conditions of maximum stability calculated from thermodynamic analysis of net integral entropy. Values of equilibrium relative humidity at 20 °C are proposed to storage adequately the tested gums.
Milk reactivity, defined as the ability of a gum to produce significantly higher viscosity in milk than in water, was determined for three gums—carrageenan, guar, and xanthan—at .05, .1, and .2% in both NDM and whey protein concentrate (reconstituted to 11% solids). Batch (69°C for 30 min) and HTST (80°C for 25 s) heat treatments were also studied. Milk reactivity was demonstrated in batch-heated solutions as follows. The apparent viscosities of carrageenan-NDM and carrageenan-whey protein concentrate solutions were higher than those of carrageenan-water solutions et all three gum concentrations. Guar at .1% was more viscous in whey protein concentrate than in water. For HTST, carrageenan exhibited milk reactivity with NDM and whey protein concentrate at .1 and 2%. Guar exhibited milk reactivity with NDM at .2% and with whey protein concentrate at all three gum concentrations. Xanthan exhibited milk reactivity with whey protein concentrate at .05%.
Four types of galactomannans, namely fenugreek gum (FG), guar gum (GG), tara gum (TG) and locust bean gum (LBG), were investigated in the present study on their emulsion and rheological properties. The M/G ratios of the four galactomannans were 1.2, 1.7, 3.0 and 3.7, respectively. The results revealed that the M/G ratio, along with molecular weight and intrinsic viscosity, played an essential role on emulsion and rheological properties. Surface activity followed the trend: FG>GG>LBG>TG. Emulsion capacity and stability followed the trend: GG>FG>TG>LBG. Storage modulus (G′) followed the same order as intrinsic viscosity, which was: GG>FG>TG>LBG. By fitting the shear-thinning region of the flow curves into the Power law model, power law index (n) increased with increased concentration. Zero shear viscosity (ηsp)0 was derived by fitting the Newtonian regions of the flow curves into Cross model, and followed the same order with viscosity based molecular weight (Mv), which is: FG>GG>TG>LBG. Exponents of the four gums were generated from Master curves (log (ηsp)0 versus logC), which were 4.57, 3.92, 4.31 and 4.19 for FG, GG, TG and LBG, respectively.
The phase behaviour of pure casein micelle/κ-carrageenan/water systems has been studied using turbidimetry, microscopy and rheology. The phase state diagram of these systems has been established at 5 and 60°C and the mechanisms are discussed. There is a significant difference between the phase diagram at 5°C and at 60°C in relation to the carrageenan concentration.At a temperature of 5°C, the data demonstrate that, depending on the relative amount of each component, the system behaves like a liquid, which can be either stable or unstable. Polymer adsorption on casein micelles at low κ-carrageenan concentration is suggested. This phenomenon is followed by depletion at higher concentrations. Interestingly, this later instability occurs at a very low concentration of κ-carrageenan (∼0.01%, w/w). As the κ-carrageenan concentration increases, the system gets trapped into a gel state. It is proposed that a casein/κ-carrageenan composite network is formed in which κ-carrageenan molecules act as bridges between casein particles. At a temperature of 60°C, when carrageenan chains adopt a coil conformation, depletion flocculation occurs when the concentration of carrageenan is around 0.3% (w/w).
The effect of κ-carrageenan (0, 0.025, 0.05%) on phase separation between polysaccharides (0.36% of locust bean gum (LBG), guar gum, or xanthan gum) and milk proteins (from 10.5% skim milk powder) in solution was studied. Xanthan gum was seen to be the most incompatible with milk proteins, followed by guar gum and LBG. Casein micelles were more incompatible with all polysaccharides than whey proteins. Whereas at either concentration κ-carrageenan inhibited visual phase separation, it was seen by transmission electron microscopy that samples with κ-carrageenan showed microscopic phase separation. Samples with 0.05% κ-carrageenan and either LBG or guar gum and all samples with xanthan gum could be described rheologically as weak gels, while those with no or 0.025% κ-carrageenan and either LBG or guar gum could be described as concentrated solutions. Thus, no correlation was seen between the inhibition of macroscopic phase separation by κ-carrageenan and the formation of a weak gel in solution.
Response surface methodology was used to study the effects of locust bean gum (LBG), dry matter concentrations and storage time on the physical properties of low-fat set yoghurt. Low-fat yoghurt samples were manufactured using two different methods. In these samples, the polysaccharide concentrations were 0.002, 0.02 and 0.038g 100g−1, and dry matter concentrations were 10, 12 and 14g 100g−1. Viscosity, water holding capacity (WHC), syneresis, pH and acidity analyses were applied to the samples after 1, 7 and 14 days of storage at 4°C. Analysis of variance (F-test) showed that a second-order equation model is well adjusted to predict the experimental data. Lack-of-fit tests did not result in a significant F-value. Determination coefficients (R2) were greater than 76%. In both processing methods, viscosity and WHC in the samples increased with increasing levels of dry solids although syneresis decreased. WHC and viscosity decreased when the LBG concentration was above 0.02g 100g−1, whereas syneresis increased. The ideal concentrations of dry matter and LBG were found to be 14 and 0.02g 100g−1, respectively.
Cryogels of locust bean gum (LBG) were prepared by freezing and thawing 1.0 wt% solutions incorporating sucrose, glucose, fructose or sorbitol at concentrations of 40. 45, 50, 55 and 60 wt%, and were characterised by compression testing. Gel strength showed an initial increase and subsequent decrease with increasing concentration of sugar. Maximum strength was attained at 45 wt% fructose, 50 wt% sucrose or sorbitol, and 55 wt% glucose. but increased in the same order: fructose < sucrose = sorbitol < glucose. The initial increase in gel strength is attributed to the reduction in water content with increasing concentration of sugar; the subsequent decrease is tentatively ascribed to inhibition of polymer-polymer association by binding of sugar molecules to the polymer chains, with differences in gel strength arising from differences in strength of binding. Galactomannan samples with mannose: galactose (M/G) ratios spanning that of LBG were prepared by treatment of guar gum with alpha-galactosidase, and cryogels (1.0 wt%) were prepared at a fixed concentration (50 wt%) of sucrose. A sharp increase in gel strength was observed at M/G ratios around. and above, that of LBG, and is attributed to increasing content of unsubstituted sequences of mannan backbone long enough to form stable associations as junctions in the cryogel network. The samples of partially debranched guar gum had substantially lower molecular weights than LBG (attributed to some slight beta-mannanase activity in the alpha-galactosidase used in their production), but the mechanical properties of the LBG cryogels fitted in reasonably well with the M/G-dependence observed for the other samples indicating that within the range studied (similar to 10 to similar to 2000 kD.). chainlength has little effect. (c) 2006 Elsevier Ltd. All rights reserved.
Locust bean gum extracted from two carob flours from eastern and western Mediterranean sources were fractionated on the basis of their solubility in water. Weight-average molecular weights determined by sedimentation equilibrium were about 300 000 for both the hot water and cold water soluble fractions, whereas a commercial sample of guar gum had a molecular weight of 700 000. Their values were lower than would be predicted from Mark-Houwink relationships where molecular weights were originally determined by light scattering.The hot water soluble fraction from the eastern Mediterranean flour showed unexpected rheological behaviour. It had an extremely high Huggins' constant and a different relationship between the coil overlap parameter and the zero shear rate viscosity compared with previously reported results for galactomannans. Both effects may be explained by the anomalously low intrinsic viscosity of this fraction when determined by a Huggins' extrapolation. The use of the Kraemer extrapolation gave significantly higher intrinsic viscosities for this particular sample. Gels formed from the two hot water soluble fractions with κ-carrageenan had similar rheological properties.
Depolymerization of guar gum using enzymatic hydrolysis was performed to obtain depolymerized guar
gum having functional application as soluble dietary fiber. Enzymatic hydrolysis of guar gum significantly
affected the physicochemical and rheological characteristics of guar gum. The depolymerized guar gum
showed a significant increase in crystallinity index from 3.86% to 13.2% and flow behavior index from 0.31
to 1.7 as compared to native guar gum. Remarkable decrease in intrinsic viscosity and consistency index
was also observed from 9 to 0.28 and 4.04 to 0.07, respectively. Results revealed that enzymatic hydrolysis
of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency
which could make it useful for incorporation in food products as dietary fiber without affecting the
rheology, consistency and texture of the products.
The behaviour, during thermal processing, of a higher quality analytical-grade (AG) locust bean gum (LBG) was compared with a lower quality technical grade (TG) LBG. The TG material contained a substantial amount of material (40%) of dry weight, which remained insoluble after heating to 70°C. Sugar analysis suggests that this insoluble material contained high levels of arabinose. The TG material showed low viscosity throughout the heating cycle and lower levels of degradation at high temperatures, as evidenced from viscosity measurements. The reason for this could have been that, in these samples, the viscosity is dominated by the non-soluble particulates in the system; however, on removal of particulates further rheological studies, made at comparable galactomannan concentrations, also showed differences between the degradation of the AG and TG LBG. Despite the difference in behaviour through the heating cycle, at equal galactomannan levels, the AG and TG materials had similar viscosities at the end of this cycle. This may explain why, after heat processing, the TG material interacts synergistically with carrageenan in a similar way to AG locust bean gum.
The development of mixed systems, formed by locust bean gum (LBG), and k-carrageenan (k-car) can offer new interesting applications such as the development of edible films with particular properties. k-car/LBG blend films with different ratios were developed, and their effects on films' physical properties were assessed. Thermogravimetric analysis (TGA), X-ray diffraction (XRD) patterns, dynamic mechanical analysis (DMA) and Fourier-transform infrared (FTIR) spectroscopy techniques were used to highlight the interactions between the two polysaccharides. The addition of k-car to LBG improved the barrier properties of the films leading to a decrease of water vapor permeability (WVP). Improved values of elongation-at-break (EB) were registered when the ratio of k-car/LBG was 80/20 or 40/60 (% w/w). Moreover, the k-car/LBG blend films enhance the tensile strength (TS) compared to k-car and LBG films. FTIR results suggested that hydrogen bonds interactions between k-car and LBG have a great influence in films' properties e.g. moisture content, WVP. Therefore, different k-car/LBG ratios can be used to tailor edible films with enhanced barrier and mechanical properties.
The structure and interaction of κ-carrageenan and locust bean gum (LBG) has been studied using rheology, cryo-SEM, conductivity and syneresis characterization. The rheological behaviour of the binary system has been characterized using both compression and shear measurements. Elimination of slip in the shear measurements yields G′ values of the order 10,000–30,000 Pa for a 1% κ-carrageenan gel in 0–0.2 M added KCl. These values are higher than previously reported. No synergistic peak was found with the addition of LBG as has been previously reported. The measured modulii for these gels yields a Poisson's ratio of 0.5. Compression rupture stress and strain were also monitored. The rupture measurements do show a synergistic peak indicating that the interaction does occur and is important at high strain amplitudes. The gel points as determined by conductivity for these systems show a decrease in temperature with increasing LBG concentration, which is consistent with rheological measurements. Syneresis results are reported for the range of κ-carrageenan/LBG ratios. The syneresis shown by the mixtures is the same as that shown by the same concentration of κ-carrageenan. Structures of the gels as determined by cryo-SEM are also reported. Characteristic length scales in these systems are of the order of tens of microns and show little change with LBG concentration. The reduction in the characteristic length scale with increasing LBG concentration is discussed in terms of the rheological behaviour.
The use of a controlled stress rheometer to characterise the rheology of weak gel behaviour of milk containing carrageenan is described. The interaction of carrageenan with the protein in milk produces a long-range network structure where the physical properties are dependent on the type of carrageenan used. With the use of a sensitive controlled stress rheometer, it was possible to characterise the rheological properties of these weak gels and differentiate between samples using both large deformation techniques, and small amplitude oscillatory measurements. Large deformation tests enabled the gels to be qualitatively compared based on an apparent yield stress, ‘structure point’, apparent shear viscosity and degree of hysteresis. Small amplitude oscillatory rheometry was applied to make comparisons from measurements that did not exceed the linear viscoelasticity of the system. Both the frequency and time dependence of the rheological properties were measured to characterise final gel properties and the kinetics of network development. Both large deformation rheology and small amplitude oscillatory rheology have been effective in providing quantitative and qualitative comparisons between the rheological properties of samples containing weak gel networks.
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.
The replacement of gluten presents a major technological challenge, as it is an essential structure-building protein, which is necessary for formulating high quality cereal-based goods. Rising demands for gluten free products parallels the apparent or real increase in coeliac disease, or other allergic reactions/intolerances to gluten. This paper reviews the current prevalence of coeliac disease, and recent advances in the preparation of gluten-free products, using starches, hydrocolloids, gums and novel ingredients and processes.
Nowadays, the use of additives has become a common practice in the baking industry. In this paper, the relevance two groups of these compounds (emulsifiers and hydrocolloids) for bakery applications are described. Emulsifiers are commonly added to commercial bakery products to improve bread quality and dough handling characteristics. Some frequently used emulsifiers are diacetyl tartaric acid esters of monodiglycerides and lecithin, which are known as dough improvers, and monoacylglycerols, which are applied as antistaling agents or crumb softeners. Food hydrocolloids are high-molecular weight hydrophylic biopolymers used as functional ingredients in the food industry. In the baked goods, hydrocolloids have been used for retarding the staling and for improving the quality of the fresh products. They help to minimize the negative effects of the freezing and frozen storage. An improvement in wheat dough stability during proofing can be obtained by the addition of sodium alginate, κ-carrageenan and xanthan gum. Carboxymethylcellulose, hydroxypropylmethylcellulose and alginate can be added as anti-staling agents that retarded crumb firming.
Conventionally used in the food industry as stabilizing, thickening, gelling, and suspending or dispersing agents, non-starch
polysaccharides such as xanthan gum are known to improve the texture of certain frozen products. Another polysaccharide that
has received significant attention in recent years is chitosan, a natural biopolymer derived from chitin. In the wake of growing
interest in finding ideal encapsulating agents for probiotics, non-starch polysaccharides have been investigated. Scattered
research can be found on the effect of each individual polysaccharide, but there remains a void in the literature in terms
of closely comparing the characteristics of non-starch polysaccharides for these applications, especially when more than one
biopolymer is employed. A good understanding of the tools capable of elucidating the underlying mechanisms involved is essential
in ushering further development of their applications. Therefore, it is this review’s intention to focus on the selection
criteria of non-starch polysaccharides based on their rheological properties, resistance to harsh conditions, and ability
to improve sensory quality. A variety of critical tools is also carefully examined with respect to the attainable information
crucial to frozen food and microencapsulation applications.
A study was made of the effect of the addition of gelatin on the microstructure of acid-heat-induced milk gels (90°C, pH=5.3) and yoghurt with and without the addition of 5% of milk solids, and a comparison was made with the microstructure of acidic milk gelatin gels obtained without heating (pH=5.3). It was seen that in the acid-heat-induced gels and in yoghurt the gelatin interacted with the network of milk proteins as a connection between the clusters formed, whereas it was the gelatin alone that was the basis of the formation of the gel when the milk did not reach the casein coagulation point (pH=5.3, unheated). The results of firmness tests indicated that the addition of 1.5% of gelatin developed fairly firm, deformable systems in all the cases studied, with a definite break point and almost total absence of syneresis. Dynamic rheology showed that the yoghurts with added gelatin exhibited more solid-like behaviour than the ones prepared without it.
The microstructure of acid skim milk gels (14% w/w milk protein low heat powder) with or without addition of locust bean gum (LBG), xanthan gum (XG) and LBG/XG blends was determined by transmission electron microscopy (TEM), phase-contrast light microscopy (PCLM) and scanning electron microscopy (SEM). Three polysaccharide concentrations (0.001%, 0.02% and 0.1%, w/w) were used for binary mixtures. In the case of ternary mixtures, three LBG/XG weight ratios were used (4/16, 11/9 and 16/4) at 0.02% total polysaccharide concentration. Control acid skim milk gels were structured by a homogeneous network of casein particles (0.1–0.7 μm in diameter) and clusters immobilizing whey in small pores (1–5 μm in diameter). Filamentous structures and small aggregates were observed at the surface of casein particles. Low concentration of LBG or XG (0.001% w/w) did not affect markedly the microstructure of acid skim milk gels. Conversely, LBG or XG at 0.02 or 0.1% concentration and LBG/XG blends at the three ratios selected had a great influence on the gel microstructure. Although the size and surface structure of the casein particles were not modified by the presence of polysaccharides, the primary casein network appeared very compact with a decrease of pore size and a large increase in the porosity of the network at the supramolecular level (sponge-like morphology). The effect is stronger for gels containing LBG and XG used at higher concentration and less apparent for gels containing LBG/XG blends. Skim milk/XG gels were highly organized into fibrous structures whereas skim milk/LBG gels were more heterogeneous. These structures were discussed in the light of volume-exclusion effects (demixing) and specific interactions between casein micelles and polysaccharides. At the three weight ratios, skim milk/LBG/XG gels displayed both jagged “coral-like”, “veil-like” and filamentous structures. These structures could originate from a secondary network constituted by the known LBG/XG synergistic interactions.
The equilibrium aqueous solubility of a commercial carob flour was investigated by determining the percentage of soluble and insoluble components as a function of dissolution temperature. The cumulative polysaccharide yield was ca. 50% at 5 °C, increasing approximately as a linear function of temperature to ca. 90% at 85 °C. Overall molecular weight and intrinsic viscosity of the soluble polysaccharide were determined by size-exclusion chromatography. With increasing dissolution temperature, there was weak trend towards higher overall molecular weight and intrinsic viscosity: Mw from 1060 to 1150 kg/mol, and [η] from 11.8 to 12.5 dl/g, between 5 and 65 °C, respectively. Broad, amorphous peaks were evident in the wide-angle X-ray scattering profiles, indicating no role for polysaccharide melting. The continuous increase of molecular weight and decrease of DSgal with dissolution temperature is interpreted as the result of thermodynamic partitioning based on a classical polymer-solvent fractionation, a mechanism that applies only for polysaccharide components with DSgal<0.35 within the accessible temperature range.
The distribution of d-galactosyl groups along the d-mannan backbone (fine structure) of carob and guar galactomannans has been studied by a computer analysis of the amounts and structures of oligosaccharides released on hydrolysis of the polymers with two highly purified β-d-mannanases isolated from germinated guar seed and from Aspergillus niger cultures. Computer programmes were developed which accounted for the specific subsite-binding requirements of the β-d-mannanases and which simulated the synthesis of galactomannan by processes in which the d-galactosyl groups were transferred to the growing d-mannan chain in either a statistically random manner or as influenced by nearest-neighbour/second-nearest-neighbour substitution. Such a model was chosen as it is consistent with the known pattern of synthesis of similar polysaccharides, for example, xyloglucan; also, addition to a preformed mannan chain would be unlikely, due to the insoluble nature of such polymers. The d-galactose distribution in carob galactomannan and in the hot- and cold-water-soluble fractions of carob galactomannan has been shown to be non-regular, with a high proportion of substituted couplets, lesser amounts of triplets, and an absence of blocks of substitution. The probability of sequences in which alternate d-mannosyl residues are substituted is low. The probability distribution of block sizes for unsubstituted d-mannosyl residues indicates that there is a higher proportion of blocks of intermediate size than would be present in a galactomannan with a statistically random d-galactose distribution. Based on the almost identical patterns of amounts of oligosaccharides produced on hydrolysis with β-d-mannanase, it appears that galactomannans from seed of a wide range of carob varities have the same fine-structure. The d-galactose distribution in guar-seed galactomannan also appears to be non-regular, and galactomannans from different guar-seed varieties appear to have the same fine-structure.
Phase equilibria of milk protein/locust bean gum systems in high levels of sucrose were investigated to understand the behaviour of these components in diary products and also to look at the particular effect of sucrose. Two milk protein systems were investigated, skimmed milk (SMP) and native phosphocaseinate (PCN). The main advantage of using this latter sample is that it is representative of the casein micelles of milk and allows understanding of