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Nasrallah K, Khaled S, El Khatib S, Krayem M. Nutritional, biochemical and health properties of Locust beans and its applications in the food industry: a review. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:621-630. [PMID: 38410274 PMCID: PMC10894154 DOI: 10.1007/s13197-023-05765-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 01/26/2023] [Accepted: 05/09/2023] [Indexed: 02/28/2024]
Abstract
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. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-023-05765-5.
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Affiliation(s)
- Kamar Nasrallah
- Department of Food Sciences and Technology, School of Arts and Sciences, Lebanese International University, Bekaa Campus, Bekaa, 1803 Lebanon
| | - Sanaa Khaled
- Department of Food Sciences and Technology, School of Arts and Sciences, Lebanese International University, Bekaa Campus, Bekaa, 1803 Lebanon
- Department of Biological and Chemical Sciences, School of Arts and Sciences, Lebanese International University, Bekaa, Lebanon
| | - Sami El Khatib
- Department of Biomedical Sciences, School of Arts and Sciences, Lebanese International University, Bekaa, Lebanon
- Center for Applied Mathematics and Bioinformatics (CAMB), Gulf University for Science and Technology, kuwait, Kuwait
| | - Maha Krayem
- Department of Food Sciences and Technology, School of Arts and Sciences, Lebanese International University, Bekaa Campus, Bekaa, 1803 Lebanon
- Department of Biological and Chemical Sciences, School of Arts and Sciences, Lebanese International University, Bekaa, Lebanon
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Locust Bean Gum, a Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238265. [PMID: 36500357 PMCID: PMC9736161 DOI: 10.3390/molecules27238265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022]
Abstract
Locust bean gum (LBG), a vegetable galactomannan extracted from carob tree seeds, is extensively used in the food industry as a thickening agent (E410). Its molecular conformation in aqueous solutions determines its solubility and rheological performance. LBG is an interesting polysaccharide also because of its synergistic behavior with other biopolymers (xanthan gum, carrageenan, etc.). In addition, this hydrocolloid is easily modified by derivatization or crosslinking. These LBG-related products, besides their applications in the food industry, can be used as encapsulation and drug delivery devices, packaging materials, batteries, and catalyst supports, among other biopharmaceutical and industrial uses. As the new derivatized or crosslinked polymers based on LBG are mainly biodegradable and non-toxic, the use of this polysaccharide (by itself or combined with other biopolymers) will contribute to generating greener products, considering the origin of raw materials used, the modification procedures selected and the final destination of the products.
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Date Seeds as a Natural Source of Dietary Fibers to Improve Texture and Sensory Properties of Wheat Bread. Foods 2020; 9:foods9060737. [PMID: 32512698 PMCID: PMC7353570 DOI: 10.3390/foods9060737] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2020] [Revised: 05/20/2020] [Accepted: 05/21/2020] [Indexed: 11/17/2022] Open
Abstract
The aim of this work was to investigate the effect of date seed water-soluble polysaccharides (DSP) and hemicellulose (DSH) as dietary fiber sources in enhancing the wheat bread's quality. DSP and DSH were extracted from the three date seed varieties Deglet Nour, Ghars Souf, and Allig. The extraction yields ranged from 3.8% to 6.14% and from 13.29% to 18.8%, for DSP and DSH, respectively. DSP and DSH showed interesting functional properties and were incorporated at 0.5% and 0.75% (w/w) in wheat flour with low bread-making quality (FLBM). The results showed that the addition of 0.75% DSH significantly improved the alveograph profile of the dough, and in a more efficient way than that of DSP. Furthermore, bread evaluation revealed that the addition of DSH considerably improved the volume (by 24.22%) and the texture profile of bread (decrease of the hardness and chewiness by 41.54% and 33.81%, respectively), compared to control bread (prepared with FLBM). A sensory analysis showed that the better overall acceptability was found for bread supplemented with DSH. Results in this work demonstrate that hemicellulose fraction extracted from date seeds (DSH) and added with a level of 0.75% to FLBM represents the component that improved bread quality the best.
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Zhu BJ, Zayed MZ, Zhu HX, Zhao J, Li SP. Functional polysaccharides of carob fruit: a review. Chin Med 2019; 14:40. [PMID: 31583011 PMCID: PMC6767635 DOI: 10.1186/s13020-019-0261-x] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2019] [Accepted: 09/16/2019] [Indexed: 01/01/2023] Open
Abstract
Polysaccharides in carob fruit, including carob bean gum (also known as carob gum, locust bean gum) and carob fiber, are widely used in industries such as food, pharmaceuticals, paper, textile, oil well drilling and cosmetics. Carob bean gum is a galactomannan obtained from the seed endosperm of carob tree and the fiber is obtained by removing most of soluble carbohydrates in carob pulp by water extraction. Both the gum and fiber are beneficial to health for many diseases such as diabetes, bowel movements, heart disease and colon cancer. This article reviewed the composition, properties, food applications and health benefits of polysaccharides from carob fruit.
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Affiliation(s)
- Bao-Jie Zhu
- State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, 999078 China
| | - Mohamed Zaky Zayed
- State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, 999078 China.,2Forestry & Wood Technology Department, Faculty of Agriculture, Alexandria University, Alexandria, Egypt
| | - Hua-Xu Zhu
- 3Nanjing University of Chinese Medicine, Nanjing, 210023 China
| | - Jing Zhao
- State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, 999078 China
| | - Shao-Ping Li
- State Key Laboratory of Quality Research in Chinese Medicine, University of Macau, Macao, 999078 China
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Hussain R, Singh A, Vatankhah H, Ramaswamy HS. Effects of locust bean gum on the structural and rheological properties of resistant corn starch. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2017; 54:650-658. [PMID: 28298678 PMCID: PMC5334223 DOI: 10.1007/s13197-017-2497-8] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/05/2016] [Accepted: 01/13/2017] [Indexed: 11/29/2022]
Abstract
In this study, interactions between resistant corn starch (RS) (5% w/w) and locust bean gum (LBG) (0, 0.125, 0.25, 0.50 and 1.0% w/v) on the viscoelastic, pasting and morphological characteristics of aqueous dispersions were evaluated. Results showed that the storage modulus (G'), loss modulus (G''), and apparent viscosity values of starch/gum (RS/LBG) mixtures were enhanced with the addition of LBG, and the rheograms demonstrated a biphasic behavior. RS/LBG samples were predominantly either solid like (G' > G'') or viscous (G'' > G'), depending on the added concentration level of LBG. Gum addition also caused higher peak viscosity, breakdown and total set back of RS/LBG mixtures. A strong correlation between rheological and structural properties was found. Confocal laser scanning microscopy (CLSM) images confirmed the transition of starch particles from a scattered angular shape to clustered structures cross-linked by dense aggregate junction zones justifying the observed changes in rheological properties.
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Affiliation(s)
- Raza Hussain
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21111, Lakeshore Road, Ste. Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Ajaypal Singh
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21111, Lakeshore Road, Ste. Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Hamed Vatankhah
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21111, Lakeshore Road, Ste. Anne-de-Bellevue, QC H9X 3V9 Canada
| | - Hosahalli S. Ramaswamy
- Department of Food Science and Agricultural Chemistry, McGill University, Macdonald Campus, 21111, Lakeshore Road, Ste. Anne-de-Bellevue, QC H9X 3V9 Canada
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Bouaziz F, Koubaa M, Ben Jeddou K, Barba FJ, Chaari F, Besbes S, Ellouz Ghorbel R, Ellouz Chaabouni S. Effects of almond gum as texture and sensory quality improver in wheat bread. Int J Food Sci Technol 2016. [DOI: 10.1111/ijfs.13268] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Fatma Bouaziz
- Enzyme Bioconversion Unit (UR13ES74); National School of Engineering; Sfax University; P.O. Box 1173 3038 Sfax Tunisia
| | - Mohamed Koubaa
- Sorbonne Universités; Université de Technologie de Compiègne; Laboratoire Transformations Intégrées de la Matière Renouvelable (UTC/ESCOM EA 4297 TIMR); Centre de Recherche de Royallieu; CS 60319 60203 Compiègne Cedex France
| | - Khaoula Ben Jeddou
- Enzyme Bioconversion Unit (UR13ES74); National School of Engineering; Sfax University; P.O. Box 1173 3038 Sfax Tunisia
| | - Francisco J. Barba
- Nutrition and Food Science Area; Faculty of Pharmacy; Universitat de València; Avda.Vicent Andrés Estellés s/n. 46100 Burjassot València Spain
| | - Fatma Chaari
- Enzyme Bioconversion Unit (UR13ES74); National School of Engineering; Sfax University; P.O. Box 1173 3038 Sfax Tunisia
| | - Souhail Besbes
- Unité Analyses Alimentaires; Département de Biologie; Ecole Nationale d'Ingénieurs de Sfax; Route de Soukra 3038 Sfax Tunisia
| | - Rhoudha Ellouz Ghorbel
- Enzyme Bioconversion Unit (UR13ES74); National School of Engineering; Sfax University; P.O. Box 1173 3038 Sfax Tunisia
| | - Semia Ellouz Chaabouni
- Enzyme Bioconversion Unit (UR13ES74); National School of Engineering; Sfax University; P.O. Box 1173 3038 Sfax Tunisia
- Common Service Unit of Bioreactor Coupled with an Ultrafilter; National School of Engineering; Sfax University; P.O. Box 1173 3038 Sfax Tunisia
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Belghith Fendri L, Chaari F, Maaloul M, Kallel F, Abdelkafi L, Ellouz Chaabouni S, Ghribi-Aydi D. Wheat bread enrichment by pea and broad bean pods fibers: Effect on dough rheology and bread quality. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.06.070] [Citation(s) in RCA: 80] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Boubaker M, Omri AE, Blecker C, Bouzouita N. Fibre concentrate from artichoke (Cynara scolymus L.) stem by-products: Characterization and application as a bakery product ingredient. FOOD SCI TECHNOL INT 2016; 22:759-768. [PMID: 27277817 DOI: 10.1177/1082013216654598] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2016] [Accepted: 05/19/2016] [Indexed: 11/15/2022]
Abstract
The potential of fibre concentrate from artichoke stem by-product in bakery application was investigated. The elaboration of fibre concentrate was characterized by an extraction yield of 48.5%. The chemical composition showed high total dietary fibre (85 g/100 g d.m) and low lipid contents (0.5 g/100 g d.m). The fibre concentrate showed good water holding capacity (8.17 g/g) and high oil holding capacity (16.17 g/g). The effect of fibre concentrate incorporation to wheat dough, at level of 2%, on the rheological properties and physical characteristics of bread was also evaluated. The results showed that the addition of fibre concentrate in wheat flour significantly improved (P < 0.05) dough properties inducing an increase of water absorption, stability and tenacity, and a reduction of extensibility and softening in comparison to the dough without fibre. The colour values of the crust and crumb were significantly (P < 0.05) altered by the addition of fibre concentrate. It was also found that incorporation of fibre concentrate to bread produced a comparable specific volume and enhanced the shelf life, as textural studies revealed.
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Affiliation(s)
- Maroua Boubaker
- High School of Food Industries of Tunis, University of Carthage, Tunis, Tunisia
- Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunisia
| | | | - Christophe Blecker
- Laboratory of Food Science and Formulation, Gembloux Agro-Biotech, University of Liège, Gembloux, Belgium
| | - Nabiha Bouzouita
- High School of Food Industries of Tunis, University of Carthage, Tunis, Tunisia
- Laboratory of Structural Organic Chemistry, Department of Chemistry, Faculty of Sciences of Tunis, University of Tunis El Manar, El Manar, Tunisia
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Relationship between galactomannan structure and physicochemical properties of films produced thereof. Journal of Food Science and Technology 2015; 52:8292-9. [PMID: 26604406 DOI: 10.1007/s13197-015-1961-6] [Citation(s) in RCA: 33] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 07/06/2015] [Accepted: 07/14/2015] [Indexed: 10/23/2022]
Abstract
In this work five sources of galactomannans, Adenanthera pavonina, Cyamopsis tetragonolobus, Caesalpinia pulcherrima, Ceratonia siliqua and Sophora japonica, presenting mannose/galactose ratios of 1.3, 1.7, 2.9, 3.4 and 5.6, respectively, were used to produce galactomannan-based films. These films were characterized in terms of: water vapour, oxygen and carbon dioxide permeabilities (WVP, O 2 P and CO 2 P); moisture content, water solubility, contact angle, elongation-at-break (EB), tensile strength (TS) and glass transition temperature (T g ). Results showed that films properties vary according to the galactomannan source (different galactose distribution) and their mannose/galactose ratio. Water affinity of mannan and galactose chains and the intermolecular interactions of mannose backbone should also be considered being factors that affect films' properties. This work has shown that knowing mannose/galactose ratio of galactomannans is possible to foresee galactomannan-based edible films properties.
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