Purification of cress seed ( Lepidium sativum ) gum: Physicochemical characterization and functional properties

Development of carboxymethyl cellulose-based nanocomposite incorporated with ZnO nanoparticles synthesized by cress seed mucilage as green surfactant

This study aimed to enhance carboxymethyl cellulose (CMC)-based films by incorporating zinc oxide nanoparticles (ZnO NPs) and cress seed mucilage (CSM), with a view to augmenting the physical, mechanical, and permeability properties of the resulting nanocomposite films. For the first time, CSM was exploited as a green surfactant to synthetize ZnO NPs using hydrothermal method. Seven distinct film samples were meticulously produced and subjected to a comprehensive array of analyses. The findings revealed that the incorporation of CSM/ZnO-5 % improved the physical properties of the films, demonstrating a significant reduction in moisture content and water vapor permeability (WVP). Increasing the concentration of NPs in conjunction with CSM markedly decreased the solubility of the nanocomposites by up to 56 %. The films containing CSM/ZnO showed higher tensile strength and elongation at the break values. The UV absorption of the films exhibited a substantial rise with the addition of ZnO NPs, particularly with an increased content in the presence of CSM. The thermal stability of nanocomposites containing a high concentration of CSM/ZnO exhibited an improvement compared to the control sample. In light of these results, the CMC/CSM/ZnO-5 % film emerges as a promising candidate for a biocompatible packaging material, exhibiting favorable physical characteristics.

A novel polysaccharide/zein conjugate as an alternative green plastic

The flax seed cake is a waste product from flax oil extraction. Adding value to this wasted material aligns with the concept of circularity. In this study, we explored zein protein conjugation with flax mucilage for packaging material development. Although both flax mucilage and zein have excellent film-forming properties, they lack the required mechanical properties for industrial processing and are sensitive to high humidity. We present a simple and non-toxic one-pot method for developing the novel flax mucilage/zein conjugate. Where the flax mucilage undergoes oxidation to form aldehyde groups, which then react with zein's amino groups in a glycation process. The conjugates were analyzed using different techniques. The flax mucilage conjugate had a water-holding capacity of 87-62%. Increasing the zein content improved the surface smoothness of the films. On the other hand, higher levels of zein led to a significant decrease in film solubility (p < 0.05). The flax mucilage conjugate exhibited thermoplastic and elastic properties; revealing Young's modulus of 1-3 GPa, glass transition temperature between 49 °C and 103 °C and excellent processability with various industrial techniques. Showing its potential as a sustainable alternative to traditional plastics.

Structural and Thermal Characteristics of Buriti Tree Gum (Mauritia flexuosa)

A polysaccharide was isolated from the exudate of a buriti tree trunk (Mauritia flexuosa). The molecular structure, thermal stability, morphology, crystallinity, and elemental composition of the product were investigated through spectroscopic techniques, such as Fourier-transform infrared spectroscopy (FTIR), nuclear magnetic resonance (NMR 1H and 13C), and energy-dispersive X-ray spectroscopy (EDS); thermogravimetric analysis (TG), differential scanning calorimetry (DSC), scanning electron microscopy (SEM), and X-ray diffraction (XRD). In addition to NMR molecular modeling studies, were performed to confirm the 1H and 13C chemical shifts to Gal and Xyl conformers. Buriti tree gum (BG) is an arabinogalactan, containing Rha, Ara, Xyl, and Gal, and degrades almost completely (98.5%) at 550 °C and has a maximum degradation peak at 291.97 °C, with a mass loss of 56.33%. In the temperature range of 255–290 °C, the energy involved in the BG degradation process was approximately 17 J/g. DSC indicated a glass transition temperature of 27.2 °C for BG, which had an irregular and heterogeneous morphology, with smooth or crumbling scaly regions, demonstrating the amorphous nature of BG that was confirmed by the XRD standard. EDS revealed the presence of carbon and oxygen, as well as calcium, magnesium, aluminum, silicon, chlorine, and potassium, in the BG composition.

Garden cress gum and maltodextrin as microencapsulation coats for entrapment of garden cress phenolic-rich extract: improved thermal stability, storage stability, antioxidant and antibacterial activities

The obtained garden cress 6-day sprouts phenolic-rich extract (GCSP) contained efficient health-promoting antioxidant-phenolic compounds. To improve the stability, bioavailability, and functional properties of these valuable phenolic compounds, GCSP was encapsulated by freeze-drying technique using different ratios of garden cress gum (GG) and maltodextrin (M) in the absence and presence of sonication (S). The prepared S/GG-microcapsule retained the highest phenolic content (95%), antioxidant activity (141.6%), and encapsulation efficiency (98.2%). It displayed the highest bio-accessibility of GCSP-phenolic compounds in simulated intestine fluid (87%) and demonstrated the greatest storage-stability at 40 °C for 60 days. S/GG-microcapsule possessed better physical properties including moisture, solubility, swelling, and morphological structures using SEM. The main spectral features, crosslinking, and improved thermal stability were demonstrated for S/GG-microcapsule using FTIR and thermogravimetric analyses. S/GG-microcapsule demonstrated much greater antibacterial activity than GCSP against pathogenic bacteria. S/GG-microcapsule can be added to different food products to improve their antioxidant and antibacterial properties.

Nonconventional Hydrocolloids’ Technological and Functional Potential for Food Applications

This review aims to study the alternatives to conventional industrial starches, describing uncommon sources along with their technological characteristics, processing, and performance on food products. Minor components remaining after extraction play an important role in starch performance despite their low percentage, as happens with tuber starches, where minerals may affect gelatinization. This feature can be leveraged in favor of the different needs of the food industry, with diversified applications in the market being considered in the manufacture of both plant and animal-based products with different sensory attributes. Hydrocolloids, different from starch, may also modify the technological outcome of the amylaceous fraction; therefore, combinations should be considered, as advantages and disadvantages linked to biological origin, consumer perception, or technological performance may arise. Among water-based system modifiers, starches and nonstarch hydrocolloids are particularly interesting, as their use reaches millions of sales in a multiplicity of specialties, including nonfood businesses, and could promote a diversified scheme that may address current monocrop production drawbacks for the future sustainability of the food system.

Antimicrobial Properties of Lepidium sativum L. Facilitated Silver Nanoparticles

Antibiotic resistance toward commonly used medicinal drugs is a dangerously growing threat to our existence. Plants are naturally equipped with a spectrum of biomolecules and metabolites with important biological activities. These natural compounds constitute a treasure in the fight against multidrug-resistant microorganisms. The development of plant-based antimicrobials through green synthesis may deliver alternatives to common drugs. Lepidium sativum L. (LS) is widely available throughout the world as a fast-growing herb known as garden cress. LS seed oil is interesting due to its antimicrobial, antioxidant, and anti-inflammatory activities. Nanotechnology offers a plethora of applications in the health sector. Silver nanoparticles (AgNP) are used due to their antimicrobial properties. We combined LS and AgNP to prevent microbial resistance through plant-based synergistic mechanisms within the nanomaterial. AgNP were prepared by a facile one-pot synthesis through plant-biomolecules-induced reduction of silver nitrate via a green method. The phytochemicals in the aqueous LS extract act as reducing, capping, and stabilizing agents of AgNP. The composition of the LS-AgNP biohybrids was confirmed by analytical methods. Antimicrobial testing against 10 reference strains of pathogens exhibited excellent to intermediate antimicrobial activity. The bio-nanohybrid LS-AgNP has potential uses as a broad-spectrum microbicide, disinfectant, and wound care product.

Development and characterization of probiotic mucilage based edible films for the preservation of fruits and vegetables

There is growing interest among the public and scientific community toward the use of probiotics to potentially restore the composition of the gut microbiome. With the aim of preparing eco-friendly probiotic edible films, we explored the addition of probiotics to the seed mucilage films of quince, flax, and basil. These mucilages are natural and compatible blends of different polysaccharides that have demonstrated medical benefits. All three seed mucilage films exhibited high moisture retention regardless of the presence of probiotics, which is needed to help preserve the moisture/freshness of food. Films from flax and quince mucilage were found to be more thermally stable and mechanically robust with higher elastic moduli and elongation at break than basil mucilage films. These films effectively protected fruits against UV light, maintaining the probiotics viability and inactivation rate during storage. Coated fruits and vegetables retained their freshness longer than uncoated produce, while quince-based probiotic films showed the best mechanical, physical, morphological and bacterial viability. This is the first report of the development, characterization and production of 100% natural mucilage-based probiotic edible coatings with enhanced barrier properties for food preservation applications containing probiotics.

Incorporation of Tannic Acid in Food-Grade Guar Gum Fibrous Mats by Electrospinning Technique

The use of polysaccharides to produce functional micro- or nanoscale fibrous mats has attracted growing interest for their food-grade applications. In this study, the characterization and electro-spinnability of guar gum (GG) solutions loaded with tannic acid (TA) was demonstrated. Food-grade antioxidant materials were successfully produced by electrospinning while incorporating different loads of TA into GG fibers. Bead-free GG-TA fibers could be fabricated from GG solution (2 wt %) with 10 wt % TA. Increasing the amount of TA led to fibers with defects and larger diameter sizes. Fourier Transformed Infrared Spectroscopy and X-ray Diffraction of neat GG and TA loaded GG fibrous mats suggested that inclusion of TA interrupted the hydrogen bonding and that a higher density of the ordered junction zones formed with the increased TA. The high TA incorporation efficiency and retained antioxidant activity of the fibrous mats afford a potential application in active edible film or drug delivery system.

Steady and dynamic shear rheological behavior of semi dilute Alyssum homolocarpum seed gum solutions: influence of concentration, temperature and heating-cooling rate

BACKGROUND

Alyssum homolocarpum seed gum (AHSG) solution exhibits high viscosity at low shear rates and has anionic features. However there is no information regarding the flow and dynamic properties of this gum in semi-dilute solutions. The present study aimed to investigate the dynamic and steady shear behavior of AHSG in the semi-dilute region.

RESULTS

The viscosity profile demonestrated a shear thinning behavior at all temperatures and concentrations. An increase in the AHSG concentration was acompanied by an increase in the pseudoplasticity degree, whereas, by increasing the temperature, the pseudoplasticity of AHSG decreased. At low gum concentration, solutions had more viscosity dependence on temperature. The mechanical spectra obtained from the frequency sweep experiment demonstrated viscoelastic properties for gum solutions. AHSG solutions showed typical weak gel-like behavior, revealing G' greater than G' within the experimental range of frequency (Hz), with slight frequency dependency. The influence of temperature on viscoelastic properties of AHSG solutions was studied during both heating (5-85 °C) and cooling (85-5 °C) processes. The complex viscosity of AHSG was greater compared to the apparent viscosity, indicating the disruption of AHSG network structure under continuous shear rates and deviation from the Cox-Merz rule. During the initial heating, the storage modulus showed a decreasing trend and, with a further increase in temperature, the magnitude of storage modulus increased. The influence of temperature on the storage modulus was considerable when a higher heating rate was applied.

CONCLUSION

AHSG can be applied as a thickening and stabilizing agents in food products that require good stability against temperature. © 2017 Society of Chemical Industry.

Preparation and characterization of antibacterial, eco-friendly edible nanocomposite films containing Salvia macrosiphon and nanoclay

Nowadays, food security is a vital issue and antimicrobial packaging could play an important role in this matter. In this regard, Salvia macrosiphon seed mucilage (SSM) and nanoclay, as new sources for the production of food-grade edible films were investigated. These edible films were prepared by incorporation of SSM with glycerol and different percentage of nanoclay. Upon addition of nanoclay up to 2% physical, mechanical and thermal properties were considerably improved and the composite films showed the lowest water vapor permeability (WVP), as well as highest elongation at break and tensile strength. The nanocomposite edible films also showed antibacterial activity due to the SSM nature. Addition of nanoclay, increased the hydrophobicity, which makes the films great alternatives for food packaging. This study revealed that these novel antimicrobial edible films could be a promising packaging option for a wide range of food products.