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Tahmouzi S, Meftahizadeh H, Eyshi S, Mahmoudzadeh A, Alizadeh B, Mollakhalili‐Meybodi N, Hatami M. Application of guar ( Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action. Food Sci Nutr 2023; 11:4869-4897. [PMID: 37701200 PMCID: PMC10494631 DOI: 10.1002/fsn3.3383] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2023] [Revised: 04/08/2023] [Accepted: 04/11/2023] [Indexed: 09/14/2023] Open
Abstract
With the world continuing to push toward modernization and the consumption of processed foods growing at an exponential rate, the demand for texturizing agents and natural additives has also risen as a result. It has become increasingly common to use thickening agents in food products to modify their rheological and textural properties and enhance their quality characteristics. They can be divided into (1) animal derived (chitosan and isinglass), (2) fermentation produced (xanthan and curdlan), (3) plant fragments (pectin and cellulose), (4) seaweed extracts (agar and alginate), and (5) seed flours (guar gum and locust bean gum). The primary functions of these materials are to improve moisture binding capacity, modify structural properties, and alter flow behavior. In addition, some have another responsibility in the food sector, such as the main ingredient in the delivery systems (encapsulation) and nanocomposites. A galactomannan polysaccharide extracted from guar beans (Cyamopsis tetragonolobus), known as guar gum (GG), is one of them, which has a wide range of utilities and possesses popularity among scientists and consumers. In the world of modernization, GG has found its way into numerous industries for use in food, cosmetics, pharmaceuticals, textiles, and explosives. Due to its ability to form hydrogen bonds with water molecules, it imparts significant thickening, gelling, and binding properties to the solution as well as increases its viscosity. Therefore, this study is aimed to investigate the characteristics, mechanisms, and applications of GG in different food technologies.
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Affiliation(s)
- Sima Tahmouzi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Heidar Meftahizadeh
- Department of Nature EngineeringFaculty of Agriculture & Natural ResourcesArdakan UniversityArdakanIran
| | - Saba Eyshi
- Department of Food Sciences and TechnologySchool of Nutrition and Food SciencesTabriz University of Medical SciencesTabrizIran
| | - Amin Mahmoudzadeh
- Department of Food Science and TechnologyFaculty of AgricultureUniversity of TabrizTabrizIran
| | - Behnam Alizadeh
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Neda Mollakhalili‐Meybodi
- Department of Food Sciences and TechnologySchool of Public HealthShahid Sadoughi University of Medical SciencesYazdIran
| | - Mehrnaz Hatami
- Department of Medicinal PlantsFaculty of Agriculture and Natural ResourcesArak UniversityArakIran
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Bhat IM, Wani SM, Mir SA, Masoodi F. Advances in xanthan gum production, modifications and its applications. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102328] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Li H, Ming X, Liu Z, Xu L, Xu D, Hu L, Mo H, Zhou X. Accelerating vinegar aging by combination of ultrasonic and magnetic field assistance. ULTRASONICS SONOCHEMISTRY 2021; 78:105708. [PMID: 34399129 PMCID: PMC8369067 DOI: 10.1016/j.ultsonch.2021.105708] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 07/25/2021] [Accepted: 08/02/2021] [Indexed: 05/12/2023]
Abstract
Most fermented foods need a natural aging process to enrich desired flavours. This process is normally the bottleneck for cost-effective production. Therefore, it is desirable to accelerate the process and obtain products with the same flavour profile. Here, we used physical interventions (ultrasonic field, alternating magnetic field, or combination of both) to assist the aging process with naturally brewed vinegar as a case example. Flavour profiles of different physical-assisted aging process were compared with that of the naturally aged vinegar by using gas-chromatography mass-spectrometry (GC-MS) and electronic nose. Principal component analysis (PCA) and Pearson correlation analyses show that ultrasonic and alternating magnetic fields treatment could accelerate the aging process of vinegar. The highest accelerating aging effect was combination of ultrasonic and magnetic field followed by individual ultrasonic or magnetic field and natural process (combination of ultrasonic and magnetic field > ultrasonic or magnetic field individual > natural process). These results suggest that physical field intervention could potentially be used for acceleration of aging of fermented products without affecting flavour quality.
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Affiliation(s)
- Hongbo Li
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Xujia Ming
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Zhenbin Liu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Long Xu
- College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, China
| | - Dan Xu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Liangbin Hu
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China
| | - Haizhen Mo
- School of Food and Biological Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
| | - Xiaohui Zhou
- Department of Pathobiology & Veterinary Science, University of Connecticut, Connecticut 06269, USA
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Okonkwo VC, Kwofie EM, Mba OI, Ngadi MO. Impact of thermo-sonication on quality indices of starch-based sauces. ULTRASONICS SONOCHEMISTRY 2021; 73:105473. [PMID: 33609994 PMCID: PMC7903464 DOI: 10.1016/j.ultsonch.2021.105473] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/08/2020] [Revised: 12/24/2020] [Accepted: 01/16/2021] [Indexed: 05/25/2023]
Abstract
In this study, ultrasonication, a physical, relatively cheap, and environmentally benign technology, was investigated to characterize its effect on functional properties of rice starch and rice starch-based sauces. Temperature-assisted ultrasound treatment improved the granular swelling power, fat and water absorption capacities, and thermal properties of rice starch, signifying its suitability in the formulation of starch-based sauces. Rheological characterization of the formulated sauces revealed a shear-thinning flow behavior, well described by the Ostwald de Waele model, while viscoelastic properties showed the existence of a weak gel. Results indicated that ultrasonication significantly enhanced the pseudoplastic behavior of starch-based sauces. Additionally, textural analysis showed that textural attributes (stickiness, stringiness, and work of adhesion) were also improved with ultrasonication. Moreover, enhanced freeze/thaw stability was also achieved with ultrasound-treated starch-based sauces. Overall, the results from this study show that ultrasound-treated starches can be used in the formulation of sauces and potentially other food products, which meets the requirements for clean label and minimally processed foods.
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Affiliation(s)
- Valentine C Okonkwo
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ebenezer M Kwofie
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Ogan I Mba
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada
| | - Michael O Ngadi
- Department of Bioresource Engineering, McGill University, 21111 Lakeshore, Ste-Anne-de-Bellevue, Québec H9X 1V9, Canada.
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Shaikh M, Ali TM, Hasnain A. Comparative study on the application of chemically modified corn and pearl millet starches in white sauce. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14393] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Marium Shaikh
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Tahira Mohsin Ali
- Department of Food Science and Technology University of Karachi Karachi Pakistan
| | - Abid Hasnain
- Department of Food Science and Technology University of Karachi Karachi Pakistan
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Wang Q, Zhang M, Adhikari B, Cao P, Yang C. Effects of various thermal processing methods on the shelf‐life and product quality of vacuum‐packaged braised beef. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13035] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Qingbo Wang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- International Joint Laboratory on Food SafetyJiangnan University Wuxi Jiangsu China
| | - Min Zhang
- State Key Laboratory of Food Science and TechnologyJiangnan University Wuxi Jiangsu China
- Jiangsu Province Key Laboratory of Advanced Food Manufacturing Equipment and TechnologyJiangnan University Wuxi Jiangsu China
| | - Benu Adhikari
- School of ScienceRMIT University Melbourne Victoria Australia
| | - Ping Cao
- Department of Food EngineeringInstitute of Aerospace Medical Engineering Beijing China
| | - Chao‐Hui Yang
- Yangzhou Yechun Food Production & Distribution Co. Yangzhou Jiangsu China
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High internal phase water-in-oil emulsions stabilized by food-grade starch. J Colloid Interface Sci 2019; 534:542-548. [DOI: 10.1016/j.jcis.2018.09.058] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2016] [Revised: 09/17/2018] [Accepted: 09/17/2018] [Indexed: 02/03/2023]
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Thakur S, Sharma B, Verma A, Chaudhary J, Tamulevicius S, Thakur VK. Recent approaches in guar gum hydrogel synthesis for water purification. INTERNATIONAL JOURNAL OF POLYMER ANALYSIS AND CHARACTERIZATION 2018. [DOI: 10.1080/1023666x.2018.1488661] [Citation(s) in RCA: 32] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/04/2023]
Affiliation(s)
- Sourbh Thakur
- Institute of Materials Science of Kaunas University of Technology, Kaunas, Lithuania
- School of Chemistry, Shoolini University, Solan, Himachal Pradesh, India
| | - Bhawna Sharma
- School of Chemistry, Shoolini University, Solan, Himachal Pradesh, India
| | - Ankit Verma
- School of Chemistry, Shoolini University, Solan, Himachal Pradesh, India
| | - Jyoti Chaudhary
- School of Chemistry, Shoolini University, Solan, Himachal Pradesh, India
| | - Sigitas Tamulevicius
- Institute of Materials Science of Kaunas University of Technology, Kaunas, Lithuania
| | - Vijay Kumar Thakur
- Enhanced Composites and Structures Center, School of Aerospace, Transport and Manufacturing, Cranfield University, Bedfordshire, UK
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Eslami Fard A, Taghian Dinani S, Moallemi-Oreh A. An investigation on the effects of concentration and temperature on the time-independent rheological behavior of peach syrup. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9744-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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Nezhad NAK, Ghanbarzadeh B, Dehghannya J. Flow and viscoelastic behavior of Iranian starch-based low calorie dessert (Palda). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-017-9641-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Xu J, Zhang M, An Y, Roknul AS, Adhikari B. Effects of radio frequency and high pressure steam sterilisation on the colour and flavour of prepared Nostoc sphaeroides. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2018; 98:1719-1724. [PMID: 28858376 DOI: 10.1002/jsfa.8644] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 04/21/2017] [Revised: 08/16/2017] [Accepted: 08/23/2017] [Indexed: 06/07/2023]
Abstract
BACKGROUND Nostoc sphaeroides has been used as a highly effective herbal medicine and dietary supplement for thousands of years. The desired dark green colour of fresh N. sphaeroides is converted into an undesirable dark brown during conventional high pressure (HP) steam sterilisation. Radio frequency (RF) sterilisation technology was used in this study to determine its effectiveness in sterilising N. sphaeroides and to achieve better preservation of natural colour and desirable flavour. Sterilisation was carried out using a 6 kW, 27 MHz RF instrument for 10, 20 and 30 min. The degree of microbial kill and the effects of RF sterilisation on colour and flavour were determined and compared with those obtained from HP steam (121 °C, 30 min) sterilisation. RESULTS The effects of RF sterilisation on colour and flavour (measured using electronic nose) parameters were significantly lower than that in HP steam sterilisation. The RF sterilisation carried out for 20 min achieved logarithmic reduction of bacterial population and met China's national standard while preserving the colour and flavour better. CONCLUSION Results of the present study indicated that application of RF sterilisation would improve the quality of sterilised N. sphaeroides and broaden its application in the food and health food industries. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Jicheng Xu
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Min Zhang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yanjun An
- Yandi Biological Engineering Co., Ltd, Changde, Hunan, China
| | - Azam Sm Roknul
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu, China
| | - Benu Adhikari
- School of Science, RMIT University, Melbourne, Australia
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He H, Ye J, Zhang X, Huang Y, Li X, Xiao M. κ-Carrageenan/locust bean gum as hard capsule gelling agents. Carbohydr Polym 2017; 175:417-424. [PMID: 28917884 DOI: 10.1016/j.carbpol.2017.07.049] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 07/13/2017] [Accepted: 07/16/2017] [Indexed: 11/27/2022]
Abstract
A novel gelling agent, comprising blended κ-carrageenan (κ-C), a seaweed polysaccharide and locust bean gum (LBG), was used to prepare hard capsules. The distinct synergism between κ-C and LBG were verified by the textural profile analysis (TPA), FTIR and rheological measurement. Afterwards, films and hard capsules were prepared with the optimized LBG/κ-C blend gel. And the mechanical properties and morphology of films and hard capsules were analyzed by tensile testing and SEM, respectively. The results showed that the LBG/κ-C at 1:3 ratio could serve as an excellent gelling agent, which endowed hard capsule with the promoted mechanical properties, homogenous and smooth surface morphology. This work suggests that a novel blended LBG/κ-C gelling agent successfully prepared for hard capsules with improving physicochemical properties.
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Affiliation(s)
- Huanghuang He
- College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China.
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China.
| | - Xueqin Zhang
- College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China.
| | - Yayan Huang
- College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China.
| | - Xiaohui Li
- College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China.
| | - Meitian Xiao
- College of Chemical Engineering, Huaqiao University, Fujian, Xiamen 361021, China.
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