Film-forming properties of guar gum, tara gum and locust bean gum

Molecular changes and interactions of wheat flour biopolymers during bread-making: Implications to upcycle bread waste into bioplastics

This study aims to understand the molecular and supramolecular transformations of wheat endosperm biopolymers during bread-making, and their implications to fabricate self-standing films from stale white bread. A reduction in the Mw of amylopectin (51.8 × 106 vs 425.1 × 106 g/mol) and water extractable arabinoxylans WEAX (1.79 × 105 vs 7.63 × 105 g/mol), and a decrease in amylose length (245 vs 748 glucose units) was observed after bread-baking. The chain length distribution of amylopectin and the arabinose-to-xylose (A/X) ratio of WEAX remained unaffected during bread-making, suggesting that heat- or/and shear-induced chain scission is the mechanism responsible for molecular fragmentation. Bread-making also resulted in more insoluble cell wall residue, featured by water unextractable arabinoxylan of lower A/X and Mw, along with the formation of a gluten network. Flexible and transparent films with good light-blocking performance (<30 % transmittance) and DPPH-radical scavenging capacity (~8.5 %) were successfully developed from bread and flour. Bread films exhibited lower hygroscopicity, tensile strength (2.7 vs 8.5 MPa) and elastic modulus (67 vs 501 MPa) than flour films, while having a 6-fold higher elongation at break (10.0 vs 61.2 %). This study provides insights into the changes in wheat biopolymers during bread-making and sets a precedent for using stale bread as composite polymeric materials.

Design and development of locust bean gum-endowed/Phyllanthus reticulatus anthocyanin- functionalized biogenic gold nanosystem for enhanced antioxidative and anticancer chemotherapy

Herein, the design and fabrication of an anticancer nanoplatform (LBG/PRA-NG) based on locust bean gum-stabilized nanogold and functionalized with Phyllanthus reticulatus anthocyanins was described. LBG/PRA-NG was prepared in an eco-friendly, one-pot approach at room temperature, mediated by the anthocyanins and gum as bio-reductant and stabilizer, respectively. The nanostructure was elaborately characterized by FESEM, TEM, UV-visible, DLS, Zeta potential, FTIR, XRD, TGA/DTG, and XPS analysis. Its anticancer attributes were examined based on cytotoxicity on MCF-7 and MDA-MB-231 breast cancer cell lines, as well as the generation of intracellular reactive oxygen species. The results revealed the successful formation of a homogenous and highly stable nanocomposite (LBG/PRA-NG), with quasi-spherical shape, small size (14.73 nm), Zeta potential and PDI values of -58.30 mV and 0.237, respectively. The presence of a plasmonic peak at 525 nm was indicative of AuNPs. Compared to the galactomannan and anthocyanin, LBG/PRA-NG exhibited superior antioxidative properties with IC50 values of 35.44 μg/mL against DPPH and 24.55 μg/mL against ABTS+. Notably, LBG/PRA-NG also demonstrated enhanced anticancer properties relative to LBG and anthocyanins, with IC50 values of 16.17 μg/mL and 25.06 μg/mL against MCF-7 and MDA-MB-231 cells. Meanwhile, the normal cells (HEK-293 and L929) resisted the innocuous effects of LBG/PRA-NG. Furthermore, treatment of breast cancer cells with LBG/PRA-NG drastically elevated the intracellular ROS levels. This suggested that the anticancer activity of LBG/PRA-NG may be mediated via amplification of ROS/oxidative stress-induced apoptosis. Altogether, these findings indicate the remarkable potential of LBG/PRA-NC in the development of anticancer therapy.

Rheological characterization of chia seed gum as a thickening agent used for dysphagia management

Dysphagia has emerged as a serious health issue facing contemporary society. Consuming thickened liquids is an effective approach for improving the swallowing safety for dysphagia patients. The thickening effect of chia seed gum (CSG), a novel thickener, in different dispersing media (water, orange juice, and skim milk) was investigated. Moreover, the potential application of CSG for dysphagia management was evaluated by comparison with xanthan gum (XG) and guar gum (GG). The thickened liquids prepared with 0.4 %-1.2 % (w/v) CSG, XG, and GG could be classified into levels 1-4, 2-4, and 1-3, respectively, according to the International Dysphagia Diet Standardization Initiative (IDDSI) framework. All the thickened liquids displayed shear-thinning characteristics that facilitated safe swallowing. The viscosities (η50) of CSG dissolved in water (0.202-1.027 Pa·s) were significantly greater than those of CSG dissolved in orange juice (0.070-0.690 Pa·s) and skim milk (0.081-0.739 Pa·s), indicating that CSG had a greater thickening effect in water than in orange juice and skim milk. Compared with those prepared with GG, the thickened liquids prepared with CSG and XG exhibited greater viscoelasticity, better water-holding capacity, and more compact networks. The findings suggested that CSG can be used as a potential thickener for thickening liquid foods to manage dysphagia.

Development of starch-cellulose composite films with antimicrobial potential

This study explored the structure and performance of starch-based antibacterial films reinforced with black tea cellulose nanocrystals (BT-CNCs). The optimal addition amount of BT-CNCs is 5 % (w/w Starch). This nanocrystal-infused film, incorporating chitosan (CS), ε-polylysine (ε-PL), and zinc oxide nanoparticles (ZnONP) as antibacterial agents, exhibited a smooth, continuous surface. The addition of BT-CNCs and antibacterial agents did not change the group characteristic peaks of the film, but changed the crystallinity slightly. The films, namely St, St/CNCs, St/CNCs/CS, and St/CNCs/ε-P, maintained high light transmittance (above 80 %), except for the St/CNCs/ZnONP film, which effectively shielded UV radiation. The combined use of antibacterial agents and BT-CNCs enhanced the water and oxygen barrier properties of the film. Notably, the St/CNCs/CS film exhibited the lowest solubility (17.74 % ± 0.36) and the highest tensile strength (14.23 ± 0.16 MPa). The antibacterial efficacy of the films decreased in the order of St/CNCs/ZnONP, St/CNCs/ε-PL, and St/CNCs/CS, with a more pronounced inhibitory effect on E. coli compared to S. aureus. This study marries natural waste recycling with cutting-edge food packaging technology, setting a new benchmark for the development of sustainable packaging materials.

Development of Polymeric Films Based on Sunflower Seed Proteins and Locust Bean Gum

Most polymeric food packaging materials are non-biodegradable and derived from petroleum, thus recent studies have focused on evaluating alternative biodegradable materials from renewable sources, with polysaccharides and proteins as the main types of employed biopolymers. Therefore, this study aimed to develop biopolymeric films based on sunflower proteins and galactomannans from locust bean gum. The influence of the galactomannan amount (0.10%, 0.30%, 0.50%, and 0.75% w/v) on the physicochemical, thermal, and mechanical properties of cast sunflower protein-based films was studied. Sunflower proteins gave rise to yellowish, shining, and translucid films. With the incorporation of locust bean gum-derived galactomannans, the films became more brown and opaque, although they still maintained some translucency. Galactomannans significantly changed the proteins' secondary structures, giving rise to films with increased tensile resistance and stretchability. Nevertheless, the increase in the galactomannan amount did not have a significant effect on the film's thermal stability. The protein/galactomannan-based films showed values of water vapor and oxygen permeability that were slightly higher than those of the pristine materials. Overall, blending locust bean gum galactomannans with sunflower proteins was revealed to be a promising strategy to develop naturally colored and translucid films with enhanced mechanical resistance while maintaining flexibility, fitting the desired properties for biodegradable food packaging materials.

Recent updates on guar gum derivatives in colon specific drug delivery

Colon specific delivery of therapeutics have gained much attention of pharmaceutical researchers in the recent past. Colonic specific targeting of drugs is used not only for facilitating absorption of protein or peptide drugs, but also localization of therapeutic agents in colon to treat several colonic disorders. Among various biopolymers, guar gum (GG) exhibits pH dependent swelling, which allows colon specific release of drug. GG also shows microbial degradation in the colonic environment which makes it a suitable excipient for developing colon specific drug delivery systems. The uncontrolled swelling and hydration of GG can be controlled by structural modification or by grafting with another polymeric moiety. Several graft copolymerized guar gum derivatives are investigated for colon targeting of drugs. The efficacy of various guar gum derivatives are evaluated for colon specific delivery of drugs. The reviewed literature evidenced the potentiality of guar gum in localizing drugs in the colonic environment. This review focuses on the synthesis of several guar gum derivatives and their application in developing various colon specific drug delivery systems including matrix tablets, coated formulations, nano or microparticulate delivery systems and hydrogels.

Recent advances in modifications of exudate gums: Functional properties and applications

Gums are high-molecular-weight compounds with hydrophobic or hydrophilic characteristics, which are mainly comprised of complex carbohydrates called polysaccharides, often associated with proteins and minerals. Various innovative modification techniques are utilized, including ultrasound-assisted and microwave-assisted techniques, enzymatic alterations, electrospinning, irradiation, and amalgamation process. These methods advance the process, reducing processing times and energy consumption while maintaining the quality of the modified gums. Enzymes like xanthan lyases, xanthanase, and cellulase can selectively modify exudate gums, altering their structure to enhance their properties. This precise enzymatic approach allows for the use of exudate gums for specific applications. Exudate gums have been employed in nanotechnology applications through techniques like electrospinning. This enables the production of nanoparticles and nanofibers with improved properties, making them suitable for the drug delivery system, tissue engineering, active and intelligient food packaging. The resulting modified exudate gums exhibit improved rheological, emulsifying, gelling, and other functional properties, which expand their potential applications. This paper discusses novel applications of these modified gums in the pharmaceutical, food, and industrial sectors. The ever-evolving field presents diverse opportunities for sustainable innovation across these sectors.

Fabrication of flexible chitosan film reinforced with pulping by-product lignosulfonates for cherry-tomato preservation

The massive production of food waste and plastic pollution necessitates innovative solutions. This study reports the first fabrication of a flexible chitosan (CH) film reinforced with lignosulfonate (LS) derived from pulping byproduct as a sustainable alternative to synthetic food packaging. The CH/LS composite film was prepared by a simple casting method with varying LS contents of 1 % and 2 %. Compared to CH film, the addition of 2 % LS increased the tensile strength by over 4 times and decreased water vapor permeability by 11 %. Moreover, the CH/LS film exhibited excellent UV-shielding properties. This novel use of LS to reinforce CH film presents an eco-friendly active packaging material. When used to package cherry tomatoes for 2 weeks, the CH/LS film effectively maintained fruit freshness and hardness while minimizing weight loss. This work provides new scientific evidence on the optimized preparation and application of CH/LS composite films from renewable resources for food preservation.

Film-Forming, Moisturizing, and Sensory Properties of a Cosmetic Formulation Containing Tara Gum and Brazilian Berry Extracts

The development of cosmetic formulations with moisturizing and film-forming properties has been very important to help keep skin physiology and protection. In this context, this study aimed to develop a cosmetic formulation containing Tara gum and Brazilian berry extract and evaluate its physical-mechanical, film-forming, and sensory properties. A gel formulation was developed based on Tara gum added to Plinia cauliflora extract and was characterized by its spreadability profile and sensory properties. A clinical study was carried out with ten participants to evaluate the skin microrelief, stratum corneum water content, transepidermal water loss (TEWL), and skin morphological characteristics by reflectance confocal microscopy (RCM) before and after 2 h of application of the formulations. The formulation with Brazilian berry significantly decreased the work of shear parameter, which can be correlated with improved spreadability in the sensory analysis. The clinical study showed that both formulations improved skin hydration and reduced the TEWL. The RCM imaging analysis showed the visible film on the skin surface, a decrease in the size of furrows, an increase in the reflectance of the interkeratinocytes, and reflectance of the stratum corneum for both formulations. These results were more pronounced for the formulation containing Brazilian berry. The Tara gum in the gel formulation promoted the formation and visualization of a polymeric net on the stratum corneum surface, demonstrated by the images obtained from RCM. However, the formulation added with the Brazilian berry extract improved the skin microrelief, honeycomb pattern of the epidermis, and skin hydration in deeper layers of the epidermis.

Study on structure and properties of galactomannan and enzyme changes during fenugreek seeds germination

Fenugreek (Trigonella foenum-graecum L) galactomannan play an important role in the food and pharmaceutical sectors due to its attractive physicochemical properties. In this study, the changes of structure, properties and biological activity of fenugreek galactomannan (FG) during germination are analyzed by the activity and mechanism of endogenous enzymes (α-D-galactosidase and β-D-mannanase). The enzymes generally increased during germination and synergistically altered the structure of GM by cutting down the main chains and removing partial side residues. The mannose to galactose ratio (M/G) increased from 1.11 to 1.59, which is accompanied by a drastic decrease in molecular weight from 3.606 × 106 to 0.832 × 106 g/mol, and the drop of viscosity from 0.27 to 0.06 Pa·sn. The degraded macromolecules are attributed to the increase in solubility (from 64.55 % to 88.62 %). In terms of antioxidation and antidiabetic ability, germinated fenugreek galactomannan has the ability to scavenge 67.17 % ABTS free radicals and inhibit 86.89 % α-glucosidase. This galactomannan with low molecular weight and excellent biological activity precisely satisfies the current demands of pharmaceutical reagents and food industry. Seeds germination holds promise as a means of industrial scale production of low molecular weight galactomannans.

Techno-functional properties of active film based on guar gum-propolis and its application for "Nanguo" pears preservation

Guar gum (GG) composite films, incorporating the ethanolic extract of propolis (EEP), were prepared and subjected to a comprehensive investigation of their functional characteristics. The addition of EEP resulted in a discernible enhancement in the opacity, moisture barrier capacity, and elongation at break. Incorporating EEP led to a noteworthy increase in the total phenolic and total flavonoid content of the films, resulting in superior antioxidant capacity upon GG-EEP films. Remarkably, the addition of 5 % EEP yielded noteworthy outcomes, manifesting in a DPPH radical scavenging rate of 47.60 % and the ABTS radical scavenging rate of 94.87 %, as well as FRAP and cupric reducing power of 331.98 mmol FeSO4-7H2O kg-1 and 56.95 μg TE mg-1, respectively. In addition, GG-EEP films demonstrated antifungal effect against Penicillium expansum and Aspergillus niger, along with a sustained antibacterial effect against Escherichia coli and Staphylococcus aureus. GG-EEP films had superior inhibitory ability against Gram-positive bacteria than Gram-negative bacteria. Crucially, GG-EEP composite films played a pivotal role in reducing both lesion diameter and depth, concurrently mitigating weight loss and firmness decline during the storage period of "Nanguo" pears. Therefore, GG-EEP composite films have the considerable potential to serve as advanced and effective active packaging materials for food preservation.

Development and characterization of smart double-layer nanofiber mats based on potato starch-turnip peel anthocyanins and guar gum-cinnamaldehyde

This experiment was conducted with the objectives of developing bilayer nanofiber mats based on potato starch-turnip peel extract (PS-TPE) and guar gum-cinnamaldehyde (GG-CA) for freshness monitoring and enhancing the quality of lamb meat during cooled storage conditions. Encapsulating CA/TPE into the nanofibers resulted in reduced tensile strength, water vapor permeability, moisture content, and water solubility. Colorimetric nanofibers, including PS-GG-TPE 6%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1%, presented red color at pH 1-4, purplish red at pH 5-7, green at pH 8-10, and brown at pH 11-12. The color of PS-GG-TPE 6% nanofiber mats changed from white to purplish red, signaling that the lamb meats had turned from fresh to spoiled. PS-GG-CA 1%, PS-GG-TPE 6%-CA 0.5%, and PS-GG-TPE 6%-CA 1% nanofibers have the potential to be utilized to control the growth of spoilage-related microorganisms for extending the shelf-life of fresh lamb meat under cooled storage conditions up to 13 days.

Applications of guar gum polysaccharide for pharmaceutical drug delivery: A review

Bio-based materials are rapidly replacing synthetic materials owing to their significant biomedical applications, easy availability, nontoxicity, biodegradability and biocompatibility. Guar gum (GG) is a plant-derived biocompatible and biodegradable polymeric compound found abundantly in nature. It is a non-ionic, hydrophilic carbohydrate and is a cost-effective hydrocolloid polysaccharide considered as a wonderful representative of the new generation of plant gums. Various composites of guar gum with other polymers have been reported in last few decades and they are extensively used in different industries like food, textile, mining, petrochemical, paper and explosives etc. Easy availability, non-toxicity, eco-friendly and biodegradable nature of GG has made it ideal candidate for for drug delivery (DD) applications. GG based hydrogels, films, scaffolds and nanoparticles have been explored widely for their DD applications. These non-toxic DD carriers can be used for targeted drug delivery. This review article directs the current efforts and improvements on GG and GG-based materials to be used in DD.

State-of-the-art advancement in tara gum polysaccharide (Caesalpinia spinosa) modifications and their potential applications for drug delivery and the food industry

In preference to synthetic or petroleum-based materials, current research in food and pharmaceutical industries has focused on the development of biodegradable and sustainable materials due to their low toxicity, and biocompatibility. In particular, the natural water-soluble polysaccharide tara gum (Caesalpinia spinosa) has been widely used as a food-grade and drug-delivery agent due to its biodegradability, and biocompatibility. Moreover, owing to its easily modifiable hydroxy groups, tara gum, and its derivatives have been employed as food packaging films and pharmaceutical materials. In the present critical review, facile grafting methods of tara gum are reviewed, and an up-to-date comprehensive application of tara gum polysaccharides revealed their uses in pH-sensitive food packaging. In addition, modified tara gum materials exhibited improved drug delivery applications with biocompatible properties. The non-toxic nature and non-Newtonian, pseudoplastic rheological properties as well as the synergistic behavior of tara gum with other polysaccharides explore its further industrial applications in several fields. Additionally, several approaches for improving tara gum for use as a stabilizer and thickener for food items, and monitoring food spoilage, have provided notable customized characteristics. In brief, its many advantages make tara gum polysaccharide a promising material for applications in the food and pharmaceutical industries.

Novel edible films fabricated with HG-type pectin extracted from different types of hybrid citrus peels: Effects of pectin composition on film properties

This study investigated the valorization of novel HG-type hybrid citrus pectins derived from three cultivars: Setoka (ST), Kanpei (KP), and Shiranui (SH), and their application as packaging materials. The physicochemical properties of these pectins and their corresponding films were evaluated and compared to commercial citrus pectin. Significant variations were observed in pectin yield (18.15-24.12 %) and other physicochemical characteristics, such as degree of esterification (DE), degree of methoxylation (DM), and monosaccharide composition, among the different cultivars. All hybrid citrus pectins were classified as high-methoxy pectin types (66.67-72.89 %) with typical structural configurations like commercial citrus pectin. However, hybrid citrus pectin films exhibited superior physical properties, including higher mechanical strength, flexibility, and lower water solubility than commercial citrus pectin film, while maintaining similar transparency and moisture content. Additionally, the films displayed smooth and uniform surface morphology, confirming their excellent film-forming properties. Correlation analysis revealed that DE positively influenced mechanical properties (r = 1.0). Furthermore, the monosaccharide composition of pectins showed strong relationships (r = 0.8-1.0) with the film's mechanical and barrier properties. These findings highlight the potential of hybrid citrus pectin as potential packaging material, and the knowledge of the structure-function relationship obtained in this study could be useful for the tailored modification of citrus pectin-based packages.

Development and application of intelligent packaging films based on guar gum, polyvinyl alcohol and hyacinth bean (Lablab purpureus (L.) sweet) anthocyanins

The pH-response color-changeable films were prepared by adding different contents (1 %, 2 % and 3 %) of hyacinth bean anthocyanins (HBA) into guar gum/polyvinyl alcohol blend matrix. The structural characterization and optical, barrier, mechanical, thermal, antioxidant and color-changeable properties of the films were determined. The films were applied to monitor the freshness of chilled shrimp and pork. Results showed that HBA were pH-dependent color-changeable pigments that endowed the films with purple color. 2 % and 3 % of HBA improved the uniformity and compactness of the films by forming hydrogen bonds with film matrix. The barrier ability of the films against UV-vis light, water vapor and oxygen was significantly elevated by 2 % and 3 % of HBA. The mechanical, thermal and antioxidant properties of the films were improved by HBA. The films containing HBA were much sensitive to pH variation and ammonia vapor, presenting obvious color changes (purple→green→yellow-green). The films containing HBA showed good color stability when stored at 4 °C for 30 days. Moreover, the film containing 2 % HBA showed color changes (purple→green) when the chilled shrimp and pork decayed. The results suggested that the film containing 2 % HBA was suitable to monitor the freshness of meat products in intelligent packaging field.

In Situ Hydrogel Polymerization to Form a Flexible Polysaccharide Synergetic Binder Network for Stabilizing SiOx/C Anodes

Today, the commercial application of silicon oxides (SiOx, 1 < x < 2) in lithium-ion batteries (LIBs) still faces the challenge of rapid performance degradation. In this work, by integrating hydrothermal and physicomechanical processes, water-soluble locust bean gum (LBG) and xanthan gum (XG) are utilized to in situ form an LBG@XG binder network to improve the performance of SiOx/C anodes. As a synergy of LBG and XG polysaccharides in hydrogel polymerization, LBG@XG can tightly wrap around SiOx/C particles to prevent plate damage. The flexible SiOx/C anode with the LBG@XG binder exhibits capacity retentions of 74.1% and 76.4% after 1000 cycles at 0.5 A g-1 and 1 A g-1, respectively. The full battery capacity remains stable for 100 cycles at 1 C and the rate performance is excellent (103 mAh g-1 at 3 C). This LBG@XG is demonstrated to be highly electronegative and has a strong attraction to SiOx/C particles, thereby reducing the expansion and increasing the stability of the SiOx/C anodes when coupled with the flexible binder network. In addition to the promising LBG@XG binder, this work also provides a research idea for developing green water-based binders suitable for application in the SiOx/C anodes of LIBs.

Application of guar (Cyamopsis tetragonoloba L.) gum in food technologies: A review of properties and mechanisms of action

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.

Construction, characterization and application of locust bean gum/Phyllanthus reticulatus anthocyanin - based plasmonic silver nanocomposite for sensitive detection of ferrous ions

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.

Preparation and water erosion resistance properties of tara gum-g-poly (acrylic acid-co-methyl methacrylate) emulsion

The main purpose of this paper is to synthesize a new kind of green and environmental protection emulsion, which can be used as water erosion resistant materials. Here, a non-toxic polymer was prepared by grafting acrylic acid (AA) and methyl methacrylate (MMA) onto the long chains of tara gum (TG) to synthesize a copolymer emulsion (TG-g-P (AA-co-MMA)). The structure, thermal stability, morphology and wettability of the polymer were characterized by conventional methods, and the effects of key synthesis conditions on the performance of the emulsion (viscosity) were optimized. The erosion resistance and compressive strength of polymer-treated loess and laterite soils were evaluated under laboratory conditions. The results showed that the successful grafting of AA and MMA monomers onto TG improved its thermal stability and viscosity. In soil performance tests with low amounts of polymer additive, a 0.3 wt% application of TG-g-P (AA-co-MMA) to loess could resist continuous precipitation for >30 h with an erosion rate of 2.0 %. The compressive strength of the laterite treated with 0.4 % TG-g-P (AA-co-MMA) was 3.7 MPa, which was about three times that of the untreated soil. The results from this study suggest that TG-g-P (AA-co-MMA) emulsions have good potential for soil remediation applications.

Development of multifunctional sunscreens: Evaluation of physico-mechanical and film-forming properties

The exposome consists of several factors such as solar radiation and pollution, which can provoke skin damage and lead to premature skin aging. Thus, the use of multifunctional sunscreens is critical in order to prevent this damage. In addition, film formation is very important to reach the expected SPF. Within this context, the objective of the present study was to develop and evaluate the in vivo SPF, sensory, physico-mechanical, and film-forming properties of sunscreens containing a biopolymer from Tara and red algae. A clinical study of the film-forming effect and of skin hydration was performed by instrumental measurements and by biophysical and skin imaging techniques. The SPF of both formulations, with or without the biopolymer, was 45.6. This result was 10.09% higher than expected. higher than expected. However, the sunscreen added to the biopolymer showed better sensory and texture properties, significantly increased skin hydration and reduced transepidermal water loss. The film-forming property was observed by the analysis of Reflectance Confocal Microscopy images 2, 4, and 6 h after formulation application, and this result was more pronounced for the sunscreen added to the biopolymer. Thus, the film-forming property of the biopolymer was important for prolonging the skin barrier function due to film formation and to obtain more effective and multifunctional sunscreens that provide longer protection.

Changes in structure and physicochemical properties of Sophora japonica f. pendula galactomannan in late growth stage

Galactomannan (GM) has been widely applied in food and other fields due to its appealing physicochemical properties. In this work, considering the changes in structural and physicochemical properties of Sophora japonica f. pendula (SJ-GM) with very high mannose to galactose (M/G) ratio in the late deposition stage, extensive exploration is conducted. The core of structural change is the change of M/G ratio (4.94-5.68), which is caused by the loss of galactose side residues modulated by α-d-galactosidase during seed maturation. Afterwards, the more compact conformation, the higher molecular weight, the increased hydrophobicity, and the greater solution viscosity of SJ-GM can be caused. Notably, the gel strength of SJ-GM with the highest M/G surpasses other GMs, including fenugreek gum (M/G = 1.20), guar gum (M/G = 1.80), Gleditsia microphylla gum (M/G = 2.77), and LBG (M/G = 4.00). Finally, SJ-GM is proven to be an attractive alternative to other GMs.

Accelerated Shelf-Life and Stability Testing of Hydrolyzed Corn Starch Films

Nonbiodegradable food packaging films are made from plastics such as polyethylene and polypropylene, which can take hundreds of years to decompose and create environmental hazards. On the other hand, biodegradable food packaging films are made from renewable materials such as corn starch or cellulose, that degrade within a few weeks or months and prove to be more sustainable and environmentally friendly. In this work, we used corn starch hydrolyzed (CSH) with α-amylase to prepare a film with biodegradable properties. The film was tested for 60 days at different accelerated temperatures and relative humidity (RH), 13 ± 2 °C and 65 ± 5% RH, 23 ± 2 °C and 45 ± 5% RH, and 33 ± 2 °C and 30 ± 5% RH, to test its durability and stability. Soil biodegradation of the CSH film was evaluated by visual appearance, microscopic observation, weight loss, scanning electron microscopy (SEM), and Fourier-transformed infrared spectroscopy (FTIR) every 6 days. The film was found to have strong hygroscopic properties and was able to last up to 10 months if it is maintained at 20 ± 5 °C and 45 ± 5% RH. After the biodegradability test for at least 30 days, the film showed a significantly higher weight loss rate and microbial activity on the surface of the film, which indicates that the film is biodegradable. The present work recommends biodegradable CSH films as an excellent environmentally friendly choice for dried foods packaging, due to their good shelf life at room temperature, which is beneficial when shipping and storing products, but these films are not suitable for foods with high moisture content.

Locust bean gum/carboxycellulose nanocrystal coating incorporating ZnO clusters built by the accretion of micro spindles or sheets for strawberries preservation

Two shapes of ZnO clusters constructed by the growth of spindle-like (I-ZnO) and sheet-like (II-ZnO) microparticles added to Locust bean gum/carboxycellulose nanocrystal (LBG/C-CNC) coating for improving properties as the enhancers and antibacterial agents. Subsequently, active LBG/C-CNC/ZnO (LCZ) coatings were evaluated to combat the fruits rot triggered by microorganisms aiming to extend their shelf life. The results showed that II-ZnO clusters with flower-shape enhanced the properties more obviously due to more interaction sites. The oxygen and water vapor permeability of the coating containing 5 % II-ZnO (LCZII-5) decreased from 2.00 and 5.98 × 10^-11 to 0.6 cm³ mm m^-2 day^-1 atm^-1 and 1.85 × 10^-11 g m^-1 s^-1 Pa^-1, respectively. And the antibacterial rate against E. coli and S. aureus could reach more than 75 %. Meanwhile, the tensile strength (TS) increased by 50.95 %. The inhibition rates on strawberries of weight and Vc loss by LCZII-5 coating were 30.64 % and 53.59 %, respectively. More importantly, the coatings could be easily washed off with water in spite of tightly being connected with the surface of the strawberries. As was expected, this study provides a feasible method for preparing novel fruit coatings with an effective preservation.

Gelatin/carboxymethyl cellulose edible films: modification of physical properties by different hydrocolloids and application in beef preservation in combination with shallot waste powder

In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum. The properties of modified films were characterized using SEM, FT-IR, XRD and TGA-DSC before selecting of best-modified film for further development with shallot waste powder. SEM images showed that the rough or heterogeneous surface of the base was changed to more even and smooth depending on the hydrocolloids used while FTIR results demonstrated that a new NCO functional group non-existent in the base formulation was found for most of the modified films, implying that the modification led to the formation of this functional group. Compared to other hydrocolloids, the addition of guar gum into the gelatin/CMC base has improved its properties such as better color appearance, higher stability, and less weight loss during thermal degradation, and had minimal effect on the structure of resulting films. Subsequently, the incorporation of spray-dried shallot peel powder into gelatin/CMC/guar gum was conducted to investigate the applicability of edible films in the preservation of raw beef. Antibacterial activity assays revealed that the films can inhibit and kill both Gram-positive and Gram-negative bacteria as well as fungi. It is noteworthy that the addition of 0.5% shallot powder not only effectively decelerated the microbial growth but also destroyed E. coli during 11 days of storage (2.8 log CFU g⁻¹) and the bacterial count was even lower than that of uncoated raw beef on day 0 (3.3 log CFU g⁻¹).

In this work, a gelatin/carboxymethyl cellulose (CMC) base formulation was first modified by using different hydrocolloids like oxidized starch (1404), hydroxypropyl starch (1440), locust bean gum, xanthan gum, and guar gum.

Sustainable biopolymer soil stabilisation: the effect of microscale chemical characteristics on macroscale mechanical properties

Sustainable biopolymer additives offer a promising soil stabilisation methodology, with a strong potential to be tuned to soil's specific nature, allowing the tailoring of mechanical properties for a range of geotechnical applications. However, the biopolymer chemical characteristics driving soil mechanical property modifications have yet to be fully established. Within this study we employ a cross-scale approach, utilising the differing galactose:mannose (G:M) ratios of various Galactomannan biopolymers (Guar Gum G:M 1:2, Locust Bean Gum G:M 1:4, Cassia Gum G:M 1:5) to investigate the effect of microscale chemical functionality upon macroscale soil mechanical properties. Molecular weight effects are also investigated, utilising Carboxy Methyl Cellulose (CMC). Soil systems comprising of SiO2 (100%) (SiO2) and a Mine Tailing (MT) exemplar composed of SiO2 (90%) + Fe2O3 (10%) (SiO2 + Fe) are investigated. The critical importance of biopolymer additive chemical functionality for the resultant soil mechanical properties, is demonstrated..For Galactomannan G:M 1:5 stabilised soils the 'high-affinity, high-strength', mannose-Fe interactions at the microscale (confirmed by mineral binding characterisation) are attributed to the 297% increase in the SiO2 + Fe systems Unconfined Compressive Strength (UCS), relative to SiO2 only. Conversely for SiO2 Galactomannan-stabilised soils, when increasing the G:M ratio from 1:2 to 1:5, a 85% reduction in UCS is observed, attributed to mannose's inability to interact with SiO2. UCS variations of up to a factor of 12 were observed across the biopolymer-soil mixes studied, in line with theoretically and experimentally expected values, due to the differences in the G:M ratios. The limited impact of molecular weight upon soil strength properties is also shown in CMC-stabilised soils. When considering a soil's stiffness and energy absorbance, the importance of biopolymer-biopolymer interaction strength and quantity is discussed, further deciphering biopolymer characteristics driving soil property modifications. This study highlights the importance of biopolymer chemistry for biopolymer stabilisation studies, illustrating the use of simple low-cost, accessible chemistry-based instrumental tools and outlining key design principles for the tailoring of biopolymer-soil composites for specific geotechnical applications.

Graphical abstract

Supplementary Information

The online version contains supplementary material available at 10.1007/s11440-022-01732-0.

Preparation, Characterization and Antibacterial Property Analysis of Cellulose Nanocrystals (CNC) and Chitosan Nanoparticles Fine-Tuned Starch Film

To improve the mechanical and antibacterial properties of traditional starch-based film, herein, cellulose nanocrystals (CNCs) and chitosan nanoparticles (CS NPs) were introduced to potato starch (PS, film-forming matrix) for the preparation of nanocomposite film without incorporation of additional antibacterial agents. CNCs with varied concentrations were added to PS and CS NPs composite system to evaluate the optimal film performance. The results showed that tensile strength (TS) of nanocomposite film with 0, 0.01, 0.05, and 0.1% (w/w) CNCs incorporation were 41, 46, 47 and 41 MPa, respectively. The elongation at break (EAB) reached 12.5, 10.2, 7.1 and 13.3%, respectively. Due to the reinforcing effect of CNCs, surface morphology and structural properties of nanocomposite film were altered. TGA analysis confirmed the existence of hydrogen bondings and electrostatic attractions between components in the film-forming matrix. The prepared nanocomposite films showed good antibacterial properties against both E. coli and S. aureus. The nanocomposite film, consist of three most abundant biodegradable polymers, could potentially serve as antibacterial packaging films with strong mechanical properties for food and allied industries.

The improvement of texture properties and storage stability for kappa carrageenan in developing vegan gummy candies

BACKGROUND

As plant-based foods have become more mainstream in recent years, carrageenan has been used to replace animal-derived gelatin in confectionery products. However, texture defects and water seepage during storage limit the development of kappa carrageenan (KC) gummy candies.

RESULTS

This study evaluated the effects of hydrocolloids on the texture properties and storage stability of KC gummy candies. The results showed that 4 g kg^-1 carboxymethylcellulose (CMC) composited with 20 g kg^-1 KC formed a flexible gummy candy with low fragility and limited water seepage during storage. Further investigation revealed that 4 g kg^-1 CMC promoted side-by-side intermolecular aggregation of KC helices through hydrogen bonding, which stabilized a denser network structure compared to the pure KC hydrogel. However, high CMC proportions (8-12 g kg^-1 ) led to electrostatic repulsion that dominated in the system, inhibiting the gel-forming process and thus resulting in a weak gel structure with accelerated syneresis.

CONCLUSION

This study found that 4 g kg^-1 CMC was able to improve the flexibility and decrease unacceptable fragility of KC gummy candies, with water seepage decreased during storage significantly. It provided preliminary evidence for utilizing hydrocolloids to adjust texture and control water migration in KC gels, and has potential to promote wide development of vegan gummy candies. © 2021 Society of Chemical Industry.

Polysaccharides as wall materials in spray-dried microencapsulation of bioactive compounds: Physicochemical properties and characterization

Natural bioactive compounds (BCs) are types of chemicals found in plants and certain foods that promote good health, however they are sensitive to processing and environmental conditions. Microencapsulation by spray drying is a widely used and cost-effective approach to create a coating layer to surround and protect BCs and control their release, enabling the production of high functional products/ingredients with extended shelf life. In this process, wall materials determine protection efficiency, and physical properties, bioavailability, and storage stability of microencapsulated products. Therefore, an understanding of physicochemical properties of wall materials is essential for the successful and effective spray-dried microencapsulation process. Typically, polysaccharide-based wall materials are generated from more sustainable sources and have a wider range of physicochemical properties and applications compared to their protein-based counterparts. In this review, we highlight the essential physicochemical properties of polysaccharide-based wall materials for spray-dried microencapsulation of BCs including solubility, thermal stability, and emulsifying properties, rheological and film forming properties. We provide further insight into possibilities for the chemical structure modification of native wall materials and their controlled release behaviors. Finally, we summarize the most recent studies involving polysaccharide biopolymers as wall materials and/or emulsifiers in spray-dried microencapsulation of BCs.

Guar gum based oral films for hypertensive urgencies

Guar gum (GG) is a natural film forming biopolymer used as a drug delivery media for Telmisartan (TS). TS is a poorly water-soluble anti-hypertensive agent with low bioavailability.The present work has been hypothesized by converting TS into nanocrystals by high shear homogenisation to enhance the solubility thereby the bioavailability is expected to get enhanced. TS-NC-GG-OF was formulated by solvent casting method using GG by varying the disintegrant ratio.Telmisartan nanocrystals showed particle size of 441.70 ± 35.28 nm, surface charge of -20.86 ± 0.55 mV and reduced crystalline pattern. The amount of TS present per mg ofnanocrystals is 0.33 mg. The developed TS-NC-GG-OF was circular, creamy white colour with desired physicochemical properties. The in vitro release studies performed by beaker model showed an immediate release pattern.This proof of concept specifies that the TS-NC-GG-OF may be a better choice for hypertensive emergencies using the natural excipient Guar gum.

Characterization of Sodium Alginate-Locust Bean Gum Films Reinforced with Daphnetin Emulsions for the Development of Active Packaging

In this study, we characterized an active film made of sodium alginate (SA)—locust bean gum (LBG) containing daphnetin-based film. Physicochemical characteristics, as well as antioxidant and antibacterial properties, were investigated. The results showed that the addition of a low concentration of daphnetin increased the flexibility of SA–LBG cling film, leading to an improvement in elongation at break and tensile strength. As the daphnetin content increased, solubility, brightness and transparency of the cling film decreased, and the moisture permeability increased. The antioxidant capacity and antibacterial activity of films with daphnetin were improved compared to those of the basal film. In addition, the cling film formed by adsorption had higher bacterial (Shewanella putrefaciens and Pseudomonas fluorescens) inhibition and antioxidant activity rates than direct film formation. The results indicate that the combination of daphnetin in SA–LBG film provides an active film with antioxidant and antibacterial properties, with potential for the development of food-grade packaging material.

Preparation, characterization and application of smart packaging films based on locust bean gum/polyvinyl alcohol blend and betacyanins from cockscomb (Celosia cristata L.) flower

Cockscomb (Celosia cristata L.) is an edible and ornamental plant rich in natural pigments of betacyanins. In this study, smart packaging films were developed based on locust bean gum (LBG), polyvinyl alcohol (PVA) and betacyanins from cockscomb flower. Effect of cockscomb flower extract content (4 wt%, 8 wt% and 12 wt%) on the structural, physical and functional properties of LBG/PVA blend films was investigated. The addition of cockscomb flower extract elevated the immiscibility between LBG and PVA. Cockscomb flower extract interacted with LBG and PVA through hydrogen bonds, resulting in reduced film crystallinity. The film containing 8 wt% of cockscomb flower extract showed the lowest water vapor permeability (10.34 × 10^-11 g m^-1 s^-1 Pa^-1) and the highest tensile strength (23.63 MPa). The film containing 12 wt% cockscomb flower extract exhibited the lowest light transmittance and the highest elongation at break (41.12%) and antioxidant activity. Cockscomb flower extract made the films become reddish-purple and endowed the films with pH-sensitivity and ammonia-sensitivity. The films containing cockscomb flower extract showed obvious color changes from reddish-purple to brown/yellow when shrimp spoiled. Our results suggested LBG/PVA blend films with cockscomb flower extract were suitable smart packaging films for indicating shrimp freshness.

Deconstruction and Reassembly of Renewable Polymers and Biocolloids into Next Generation Structured Materials

This review considers the most recent developments in supramolecular and supraparticle structures obtained from natural, renewable biopolymers as well as their disassembly and reassembly into engineered materials. We introduce the main interactions that control bottom-up synthesis and top-down design at different length scales, highlighting the promise of natural biopolymers and associated building blocks. The latter have become main actors in the recent surge of the scientific and patent literature related to the subject. Such developments make prominent use of multicomponent and hierarchical polymeric assemblies and structures that contain polysaccharides (cellulose, chitin, and others), polyphenols (lignins, tannins), and proteins (soy, whey, silk, and other proteins). We offer a comprehensive discussion about the interactions that exist in their native architectures (including multicomponent and composite forms), the chemical modification of polysaccharides and their deconstruction into high axial aspect nanofibers and nanorods. We reflect on the availability and suitability of the latter types of building blocks to enable superstructures and colloidal associations. As far as processing, we describe the most relevant transitions, from the solution to the gel state and the routes that can be used to arrive to consolidated materials with prescribed properties. We highlight the implementation of supramolecular and superstructures in different technological fields that exploit the synergies exhibited by renewable polymers and biocolloids integrated in structured materials.

Highly conductive locust bean gum bio-electrolyte for superior long-life quasi-solid-state zinc-ion batteries

Rechargeable aqueous zinc-ion batteries (ZIBs) are promising wearable electronic power sources. However, solid-state electrolytes with high ionic conductivities and long-term stabilities are still challenging to fabricate for high-performance ZIBs. Herein, locust bean gum (LBG) was used as a natural bio-polymer to prepare a free-standing quasi-solid-state ZnSO₄/MnSO₄ electrolyte. The as-obtained LBG electrolyte showed high ionic conductivity reaching 33.57 mS cm⁻¹ at room temperature. This value is so far the highest among the reported quasi-solid-state electrolytes. Besides, the as-obtained LBG electrolyte displayed excellent long-term stability toward a Zn anode. The application of the optimized LBG electrolyte in Zn–MnO₂ batteries achieved a high specific capacity reaching up to 339.4 mA h g⁻¹ at 0.15 A g⁻¹, a superior rate performance of 143.3 mA h g⁻¹ at 6 A g⁻¹, an excellent capacity retention of 100% over 3300 cycles and 93% over 4000 cycles combined with a wide working temperature range (0–40 °C) and good mechanical flexibility (capacity retention of 80.74% after 1000 bending cycles at a bending angle of 90°). In sum, the proposed ZIBs-based LBG electrolyte with high electrochemical performance looks promising for the future development of bio-compatible and environmentally friendly solid-state energy storage devices.

Locust bean gum was utilized to prepare a free-standing quasi-solid-state ZnSO₄/MnSO₄ electrolyte. Zinc-ion batteries with locust bean gum electrolyte achieved high energy density and superior lifetime.

Biomacromolecule assembly based on gum kondagogu-sodium alginate composites and their expediency in flexible packaging films

The assembly of bio-based macromolecules of gum kondagogu/sodium alginate (KO/SA) was fabricated using glycerol as a plasticiser and their optimum blending ratio was identified based on their physical and chemical, structural, mechanical, barrier, and morphological properties. The attenuated total reflection-Fourier transform infrared spectroscopy (ATR-FTIR) analysis show that both biomacromolecules are well organised due to the hydrogen bond interaction between molecular chains involving the hydroxyl, carbonyl, and acetyl groups. Structural identification was performed by recording X-ray diffraction (XRD) spectra. Field emission scanning electron microscopy (FESEM) was used to identify the distinction between the surface of the films of biopolymers, and their conjugates, where the addition of SA increased the surface homogeneity and smoothness. The water contact angle of the blend films reached up to 81°, although the value for pure biomacromolecule films was very low. The blend films also exhibited high tensile strength (up to 24 MPa) compared to the pure biopolymer films. Investigation of film-forming ability, mechanical strength, permeability, transparency, and biodegradability of the developed KO/SA bio-macromolecular association may be established as green and sustainable food packaging films.

Development of gum arabic-based nanocomposite films reinforced with cellulose nanocrystals for strawberry preservation

The present study aimed to develop a new bio-nanocomposite film based on gum arabic (GA) reinforced with cellulose nanocrystals (CNC). CNC was successfully fabricated and its microstructure was characterized. Subsequently, the effects of CNC on the rheological, physicochemical and functional properties of GA-based films were systematically evaluated. Results showed that the tensile strength (2.21 MPa) and elongation at break (62.79%) of film incorporated with 4% (w/w) CNC were effectively increased compared with the GA film (1.08 MPa and 42.50%). Additionally, 4% CNC reduced the water vapor and oxygen permeability by 10.61% and 25.30% respectively, while improved the ultraviolet light barrier and thermal stability of film. The well dispersion and filling effect of nanofiller contributed to form a compact and homogeneous film structure. Furthermore, the film containing 4% CNC decreased the weight loss of strawberries by 23.80% compared with the control group, thus delaying the deterioration of strawberry quality during storage.

Preparation and characterization of gellan gum-guar gum blend films incorporated with nisin

Demand for antimicrobial packaging films is growing due to public attention to food safety. The structures and properties of gellan gum-guar gum blend films incorporated with nisin were investigated in this paper. Fourier transform infrared spectroscopy, rheological analyses showed intermolecular interactions among gellan gum, guar gum, and nisin. Furthermore, scanning electron microscopy and thermogravimetric analysis also indicated higher compatibility of the blend film components and better thermal stability than the gellan gum film. Tensile strength (TS), elongation at break (EAB) and water vapor permeability (WVP) of the blend films were enhanced with the addition of guar gum. The TS of the blend film reached 2.89 × 10³  MPa, the EAB increased to 67.99%, and the WVP increased to 1.80 × 10^-5  g/mm·s·Pa. Additionally, the film with nisin had antibacterial activity for Bacillus subtilis. The results demonstrated that a homogenous and smooth antimicrobial film with gellan gum, guar gum, and nisin could be a good option of antimicrobial packaging film for food preservation. PRACTICAL APPLICATION: This work investigated blend package films of gellan gum and guar gum incorporated with nisin. The results showed compatibility and thermal stability of the film were improved with adding a certain amount of guar gum, and also antibacterial activity for Bacillus subtilis of the blend film with nisin. Therefore, it can be used to the development of antimicrobial packaging films.