1
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Manna S, Karmakar S, Sen O, Sinha P, Jana S, Jana S. Recent updates on guar gum derivatives in colon specific drug delivery. Carbohydr Polym 2024; 334:122009. [PMID: 38553200 DOI: 10.1016/j.carbpol.2024.122009] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2023] [Revised: 02/26/2024] [Accepted: 02/27/2024] [Indexed: 04/02/2024]
Abstract
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.
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Affiliation(s)
- Sreejan Manna
- Department of Pharmaceutical Technology, Brainware University, Barasat, Kolkata, West Bengal 700125, India
| | - Sandip Karmakar
- Department of Pharmacy, Sanaka Educational Trust's Group of Institutions, Durgapur, West Bengal 713212, India
| | - Olivia Sen
- Department of Pharmaceutical Technology, Brainware University, Barasat, Kolkata, West Bengal 700125, India
| | - Puspita Sinha
- Department of Chemistry, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Subrata Jana
- Department of Chemistry, Indira Gandhi National Tribal University, Amarkantak, Madhya Pradesh 484887, India
| | - Sougata Jana
- Department of Health and Family Welfare, Directorate of Health Services, Kolkata-700091, West Bengal, India.
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2
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T V, George A, Kesav S R, M S S, Kothakota A. Plant-based hydrocolloids for efficient clarification of cane juices: rheological analysis and solidification studies. Food Funct 2024; 15:1977-1993. [PMID: 38277180 DOI: 10.1039/d3fo05029g] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/27/2024]
Abstract
The present study is designed to study the efficiency of plant-based hydrocolloids for the efficient clarification of sugarcane juice and subsequent production of non-centrifugal sugars (NCSs). NCSs are generally produced with lime or other inorganic solids as a clarification agent, often leading to products with a bland taste and dark color. This work is a first of its kind, where plant-based hydrocolloids such as starch, xanthan gum, and guar gum are used for clarification studies. Clarification efficiency was evaluated in terms of separation efficiency, turbidity removal, sucrose content, color transmittance, and rheology studies. Preliminary studies revealed that starch showed a better separation efficiency of 78% compared to other hydrocolloids, and further rheology studies of starch-clarified juice showed a favourable shear-thickening (dilatant, n = 1.382) behaviour, whereas the other two hydrocolloids showed an unfavourable shear-thinning (pseudo plastic, n < 0.9) behaviour. Eventually, starch was found to be a better clarification agent and is proposed as an alternative to lime-based clarification. Solidification studies were performed with starch at various concentrations (0.02-0.04%), pH (6.8-7.2), and temperature (80 °C-100 °C), and it was found that NCSs produced via starch clarification showed superior properties compared with traditional lime-based clarification processes.
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Affiliation(s)
- Venkatesh T
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 001, India.
- Microbial Processes and Technology Division, CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram, 695 019, India
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
| | - Alphonsa George
- Department of Food Science Technology, St George's College, Aruvithura, 686 112, India
| | - Rishi Kesav S
- Department of Chemical Engineering, National Institute of Technology, Tiruchirappalli, 620 015, India
| | - Sajeev M S
- Division of Crop Protection, ICAR-Central Tuber Crops Research Institute, Thiruvananthapuram, 695 017, India
| | - Anjineyulu Kothakota
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 001, India.
- Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, 201 002, India
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3
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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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4
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Xu W, Han M, Liu Y, Zhu Y, Zhang F, Lei F, Wang K, Ji L, Jiang J. Changes in structure and physicochemical properties of Sophora japonica f. pendula galactomannan in late growth stage. Carbohydr Polym 2023; 304:120496. [PMID: 36641164 DOI: 10.1016/j.carbpol.2022.120496] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 12/07/2022] [Accepted: 12/20/2022] [Indexed: 12/25/2022]
Abstract
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.
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Affiliation(s)
- Wei Xu
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Minghui Han
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Yantao Liu
- Glyn O. Phillips Hydrocolloid Research Centre, Food Hydrocolloid International Science and Technology Cooperation Base of Hubei Province, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Key Laboratory of Fermentation Engineering (Ministry of Education), Key Laboratory of Industrial Microbiology in Hubei, Department of Bioengineering and Food Science, Hubei University of Technology, Wuhan 430068, China
| | - Yana Zhu
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Fenglun Zhang
- Nanjing Institute for the Comprehensive Utilization of Wild Plants, Nanjing 210042, China
| | - Fuhou Lei
- Guangxi Key Laboratory of Chemistry and Engineering of Forest Products, College of Chemistry and Chemical Engineering, Guangxi University for Nationalities, Nanning 530006, China
| | - Kun Wang
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Li Ji
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China
| | - Jianxin Jiang
- Department of Chemistry and Chemical Engineering, Engineering Research Center of Forestry Biomass Materials and Bioenergy (Ministry of Education), National Forest and Grass Administration Woody Species (East China) Engineering Technology Research Center, Beijing Forestry University, Beijing 100083, China.
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5
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Giuntini EB, Sardá FAH, de Menezes EW. The Effects of Soluble Dietary Fibers on Glycemic Response: An Overview and Futures Perspectives. Foods 2022; 11:foods11233934. [PMID: 36496742 PMCID: PMC9736284 DOI: 10.3390/foods11233934] [Citation(s) in RCA: 18] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2022] [Revised: 11/21/2022] [Accepted: 11/30/2022] [Indexed: 12/12/2022] Open
Abstract
The properties of each food, composition, and structure affect the digestion and absorption of nutrients. Dietary fiber (DF), especially viscous DF, can contribute to a reduction in the glycemic response resulting from the consumption of carbohydrate-rich foods. Target and control of postprandial glycemic values are critical for diabetes prevention and management. Some mechanisms have been described for soluble DF action, from the increase in chyme viscosity to the production of short-chain fatty acids resulting from fermentation, which stimulates gastrointestinal motility and the release of GLP-1 and PYY hormones. The postprandial glycemic response due to inulin and resistant starch ingestion is well established. However, other soluble dietary fibers (SDF) can also contribute to glycemic control, such as gums, β-glucan, psyllium, arabinoxylan, soluble corn fiber, resistant maltodextrin, glucomannan, and edible fungi, which can be added alone or together in different products, such as bread, beverages, soups, biscuits, and others. However, there are technological challenges to be overcome, despite the benefits provided by the SDF, as it is necessary to consider the palatability and maintenance of their proprieties during production processes. Studies that evaluate the effect of full meals with enriched SDF on postprandial glycemic responses should be encouraged, as this would contribute to the recommendation of viable dietary options and sustainable health goals.
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Affiliation(s)
- Eliana Bistriche Giuntini
- Food Research Center (FoRC/CEPID/FAPESP), University of São Paulo (USP) Rua do Lago, 250 Cidade Universitária CEP, São Paulo 05508-080, Brazil
- Correspondence:
| | - Fabiana Andrea Hoffmann Sardá
- Faculty of Science & Engineering, University of Limerick (UL), V94XD21 Limerick, Ireland
- Health Research Institute (UL), V94T9PX Limerick, Ireland
- Bernal Institute (UL), V94T9PX Limerick, Ireland
| | - Elizabete Wenzel de Menezes
- Food Research Center (FoRC/CEPID/FAPESP), University of São Paulo (USP) Rua do Lago, 250 Cidade Universitária CEP, São Paulo 05508-080, Brazil
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6
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Godek E, Grządka E, Maciołek U. Influence of polysaccharides with different chemical character on stability of montmorillonite suspensions in the presence of pseudoamphoteric cocamidopropyl betaine. J Mol Liq 2022. [DOI: 10.1016/j.molliq.2022.119097] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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7
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Development of new eggplant spread product: A rheological and chemical characterization. Heliyon 2021; 7:e07795. [PMID: 34458626 PMCID: PMC8379451 DOI: 10.1016/j.heliyon.2021.e07795] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2020] [Revised: 07/14/2021] [Accepted: 08/11/2021] [Indexed: 11/22/2022] Open
Abstract
Eggplant (Solanum melongena) is an important vegetable of the Nightshade family with high demand due to its nutritional value and medicinal properties. The principal objective of this work was to develop and standardize a spread eggplant paste (SEP) with the addition of guar gum and evaluate its physicochemical, bromatological, sensory, and rheological characteristics. A two-factor factorial design with three levels was used for the formulation, evaluating the percentage of guar gum and oil. Flow curves in steady-state and small-amplitude oscillatory shear tests were performed to evaluate the rheological properties of the pastes. Sensorial analysis was performed using descriptive analysis. The standardized eggplant showed no signs of phase separation being stable during storage. Samples presented a non-Newtonian shear-thinning behavior described by Ostwald de-Waele model (R2 > 0.969). The products exhibit more elastic than viscous behavior, with a higher storage modulus than loss modulus in the evaluated frequency range, where the modules could be well described by a power function of the oscillatory frequency. The sensory evaluation revealed that the product color, odor, taste, and spreadability were acceptable, being an alternative for the transformation and agro-industrial use of eggplant for production chain development.
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8
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Storage Behavior of “Seddik” Mango Fruit Coated with CMC and Guar Gum-Based Silver Nanoparticles. HORTICULTURAE 2021. [DOI: 10.3390/horticulturae7030044] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Mango fruit (cv. Seddik) is known as a delicate fruit for storage after harvest. Herein, carboxymethyl cellulose (CMC) and guar gum-based silver nanoparticles (AgNPs) were used as fruit coatings, and their effects on postharvest storage behavior and quality attributes were investigated. AgNPs were synthesized using a chemical reduction approach and then combined with CMC and guar gum as coating bases. Mango fruits were coated with the developed and pre-characterized CMC-AgNPs and guar gum-AgNPs, and then packed and stored at 13 °C for 4 weeks. The results showed an increase in weight loss, respiration rate, total soluble solids (TSS), total sugars, and total carotenoids over the storage period. However, this increase was comparatively less significant in coated fruits compared to uncoated fruits. Firmness and titratable acidity (TA) significantly decreased during storage, but this decrease was less in coated fruits. Silver traces in fruit pulp samples were not detected. These findings showed the efficacy of CMC-AgNP and guar gum-AgNP coatings in delaying mango fruit ripening and maintaining fruit quality during cold storage. Therefore, these coatings could be promising alternative materials for extending the postharvest life and marketing period of mango fruit.
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9
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Impact of thermal processing and storage on fatty acid composition and cholesterol oxidation of canned traditional low-fat meat product of India. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110503] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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10
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Zhang L, Zeng L, Wang X, He J, Wang Q. The influence of Konjac glucomannan on the functional and structural properties of wheat starch. Food Sci Nutr 2020; 8:2959-2967. [PMID: 32566214 PMCID: PMC7300071 DOI: 10.1002/fsn3.1598] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 03/31/2020] [Accepted: 04/03/2020] [Indexed: 12/22/2022] Open
Abstract
The aim of this study was to characterize the influence of Konjac glucomannan (KGM) on the functional and structural properties of wheat starch. Results showed that KGM significantly decreased the starch hydrolysis rate, with a lower level of rapidly digestible starch (RDS), and a higher content of slowly digestible starch (SDS). Besides, KGM decreased the content of leached amylose, while enhanced the swelling power, water-holding capacity, freeze-thaw stability, and paste clarity of wheat starch, which indicated a good improvement on the functional properties. Differential scanning calorimetry (DSC) and X-ray diffraction patterns (XRD) manifested that the addition of KGM disrupted the original crystalline structures of wheat starch, which may result in the increased hydrolysis rate of starch. Interestingly, this did not consist with the decreased starch hydrolysis rate showed in the study. Moreover, FTIR results showed the existence of the interaction between KGM and starch. The morphological characterization demonstrated that the addition of KGM contributed to a more compact structure of freeze-dried wheat starch. And KGM inhibited the expansion of starch granules and formed a barrier around the gelatinized starch. Therefore, the barrier around the starch granules and the interaction between KGM and starch were considered to be the important reasons that affected the starch digestibility.
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Affiliation(s)
- Ling Zhang
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Lirong Zeng
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Xuan Wang
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Juncheng He
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
| | - Qiong Wang
- College of Life Sciences and HealthWuhan University of Science and TechnologyWuhanChina
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11
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Layek B, Mandal S. Natural polysaccharides for controlled delivery of oral therapeutics: a recent update. Carbohydr Polym 2020; 230:115617. [DOI: 10.1016/j.carbpol.2019.115617] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2019] [Revised: 11/11/2019] [Accepted: 11/12/2019] [Indexed: 11/28/2022]
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12
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Liu Q, Du F, Kong W, Wang H, Ng TB. Fermentation Production, Purification and Characterization of a Fungal α-galactosidase from Trametes versicolor and Its Synergistic Degradation of Guar Gum with Mannanase. FOOD SCIENCE AND TECHNOLOGY RESEARCH 2020. [DOI: 10.3136/fstr.26.265] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Qin Liu
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences
| | - Fang Du
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences
| | - Weili Kong
- Institute of Plant Nutrition, Agricultural Resources and Environmental Science, Henan Academy of Agricultural Sciences
| | - Hexiang Wang
- State Key Laboratory for Agrobiotechnology and Department of Microbiology, China Agricultural University
| | - Tzi Bun Ng
- School of Biomedical Sciences, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, New Territories
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13
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Sources, structure, properties and health benefits of plant gums: A review. Int J Biol Macromol 2019; 135:46-61. [DOI: 10.1016/j.ijbiomac.2019.05.103] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2019] [Revised: 04/20/2019] [Accepted: 05/17/2019] [Indexed: 12/21/2022]
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14
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Bae IY, Oh IK, Jung DS, Lee HG. Influence of arabic gum on in vitro starch digestibility and noodle-making quality of Segoami. Int J Biol Macromol 2019; 125:668-673. [DOI: 10.1016/j.ijbiomac.2018.12.027] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 11/20/2018] [Accepted: 12/02/2018] [Indexed: 12/11/2022]
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15
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Shah FUH, Sharif MK, Bashir S, Ahsan F. Role of healthy extruded snacks to mitigate malnutrition. FOOD REVIEWS INTERNATIONAL 2018. [DOI: 10.1080/87559129.2018.1542534] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
Affiliation(s)
- Faiz-ul-Hassan Shah
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Mian Kamran Sharif
- National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
| | - Shahid Bashir
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
| | - Fasiha Ahsan
- University Institute of Diet & Nutritional Sciences, The University of Lahore, Lahore-Pakistan
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16
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Mannans: An overview of properties and application in food products. Int J Biol Macromol 2018; 119:79-95. [PMID: 30048723 DOI: 10.1016/j.ijbiomac.2018.07.130] [Citation(s) in RCA: 107] [Impact Index Per Article: 17.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2018] [Revised: 07/19/2018] [Accepted: 07/20/2018] [Indexed: 12/11/2022]
Abstract
This review aims to emphasize the occurrence and abundant presence of mannans in nature, their classification, structural differences and significance in food and feed industry. With rising demand from the consumers' end for novel natural foods, usage of galactomannan and glucomannan has also increased alternatively. Non toxicity of mannans permits their usage in the pharmaceutical, biomedical, cosmetics, and textile industries. In the food industry, mannans have various applications such as edible films/coating, gel formation, stiffeners, viscosity modifiers, stabilizers, texture improvers, water absorbants, as prebiotics in dairy products and bakery, seasonings, diet foods, coffee whiteners etc. Applications and functions of these commonly used commercially available mannans have therefore, been highlighted. Mannans improve the texture and appeal of food products and provide numerous health benefits like controlling obesity and body weight control, prebiotic benefits, constipation alleviaton, prevent occurrence of diarrhea, check inflammation due to gut related diseases, management of diverticular disease management, balance intestinal microbiota, immune system modulator, reduced risk of colorectal cancer etc. Mannan degrading enzymes are the key enzymes involved in degradation and are useful in various industrial processes such as fruit juice clarification, viscosity reduction of coffee extracts etc. besides facilitating the process steps and improving process quality.
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17
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Jung DS, Bae IY, Oh IK, Han SI, Lee SJ, Lee HG. Classification of hydrocolloids based on in vitro starch digestibility and rheological properties of Segoami gel. Int J Biol Macromol 2017. [DOI: 10.1016/j.ijbiomac.2017.06.063] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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18
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Wu Y, Ding W, He Q. Molecular characteristics of tara galactomannans: Effect of degradation with hydrogen peroxide. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2016.1270300] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
Affiliation(s)
- Yanbei Wu
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, P. R. China
| | - Wei Ding
- College of Polymer Science and Engineering, Sichuan University, Chengdu, P. R. China
| | - Qiang He
- College of Light Industry, Textile and Food Engineering, Sichuan University, Chengdu, P. R. China
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19
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Rather SA, Masoodi FA, Akhter R, Rather JA, Amin F. Effects of guar gum as a fat substitute in low fat meat emulsions. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13249] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sajad A. Rather
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - F. A. Masoodi
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Rehana Akhter
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Jahangir A. Rather
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
| | - Furheen Amin
- Department of Food Science and Technology; University of Kashmir; Srinagar 190006 India
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20
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Guar Gum as an Edible Coating for Enhancing Shelf-Life and Improving Postharvest Quality of Roma Tomato (Solanum lycopersicum L.). J FOOD QUALITY 2017. [DOI: 10.1155/2017/8608304] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
There exists an increasing interest from consumers and scientific community in developing edible-natural-biodegradable coatings to replace commercial wax-based coatings for maintaining postharvest quality of vegetables. In this work, the effectiveness of guar gum coating on various quality characteristics of Roma tomato at 22±2°C over a 20 d storage period was investigated. Tomatoes were covered with a 1.5% guar gum coating plasticized with glycerol at 30% and stored at 22±2°C and 40% RH for 20-d. Tomatoes covered with edible coating significantly enhanced firmness and reduced weight loss, delayed changes on soluble-solids-content, retarded loss of total acidity, and decreased respiration rate compared with uncoated-control fruit. Sensory analysis by trained panelists revealed that the use of the edible coating influenced the acceptability of tomatoes. There were significant differences on the scores given by panelists when comparing the coated and uncoated tomatoes. It was concluded that guar gum affected favorably the physicochemical, microbial, and sensorial quality properties of Roma tomato and therefore could be beneficial in delaying the ripening process at 22±2°C.
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Rather SA, Masoodi FA, Akhter R, Rather JA, Gani A, Wani SM, Malik AH. Application of guar-xanthan gum mixture as a partial fat replacer in meat emulsions. Journal of Food Science and Technology 2016; 53:2876-86. [PMID: 27478244 DOI: 10.1007/s13197-016-2270-4] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/26/2016] [Accepted: 05/29/2016] [Indexed: 10/21/2022]
Abstract
The physicochemical, oxidative, texture and microstructure properties were evaluated for low fat meat emulsions containing varying levels of guar/xanthan gum mixture (1:1 ratio) as a fat substitute. Partial replacement of fat with guar/xanthan gum resulted in higher emulsion stability and cooking yield but lower penetration force. Proximate composition revealed that high fat control had significantly higher fat and lower moisture content due to the difference in basic formulation. Colour evaluation revealed that low fat formulations containing gum mixture had significantly lower lightness and higher yellowness values than high fat control formulation. However non-significant difference was observed in redness values between low fat formulations and the high fat control. The pH values of the low fat formulations containing gum mixture were lower than the control formulations (T0 and TC). The MetMb% of the high fat emulsion formulation was higher than low fat formulations. The significant increase of TBARS value, protein carbonyl groups and loss of protein sulphydryl groups in high fat formulation reflect the more oxidative degradation of lipids and muscle proteins during the preparation of meat emulsion than low fat formulations. The SEM showed a porous matrix in the treatments containing gum mixture. Thus, the guar/xanthan gum mixture improved the physicochemical and oxidative quality of low fat meat emulsions than the control formulations.
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Affiliation(s)
- Sajad A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - F A Masoodi
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Rehana Akhter
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Jahangir A Rather
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - Adil Gani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - S M Wani
- Department of Food Science and Technology, University of Kashmir, Srinagar, 190006 India
| | - A H Malik
- Division of Livestock Products Technology, Faculty of Veterinary Science and Animal Husbandry, SKUAST-K, Srinagar, India
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Lee Y, Chang YH. Influence of guar gum addition on physicochemical, microbial, rheological and sensory properties of stirred yoghurt. INT J DAIRY TECHNOL 2016. [DOI: 10.1111/1471-0307.12263] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/31/2022]
Affiliation(s)
- Youngseung Lee
- Department of Food Science and Nutrition; Dankook University; Gyeonggi 448-701 Korea
| | - Yoon Hyuk Chang
- Department of Food and Nutrition; Kyung Hee University; Seoul 130-701 Korea
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24
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Comparative analysis of dietary fiber activities of enzymatic and gamma depolymerized guar gum. Food Hydrocoll 2015. [DOI: 10.1016/j.foodhyd.2015.02.013] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Chang YY, Li D, Wang LJ, Bi CH, Adhikari B. Effect of gums on the rheological characteristics and microstructure of acid-induced SPI-gum mixed gels. Carbohydr Polym 2014; 108:183-91. [DOI: 10.1016/j.carbpol.2014.02.089] [Citation(s) in RCA: 54] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2013] [Revised: 02/19/2014] [Accepted: 02/28/2014] [Indexed: 10/25/2022]
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Previtali MA, Mastromatteo M, De Vita P, Ficco DBM, Conte A, Del Nobile MA. Effect of the lentil flour and hydrocolloids on baking characteristics of wholemeal durum wheat bread. Int J Food Sci Technol 2014. [DOI: 10.1111/ijfs.12559] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Affiliation(s)
- Maria Assunta Previtali
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Marcella Mastromatteo
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Pasquale De Vita
- Consiglio per la Ricerca e la sperimentazione in Agricoltura; Centro di Ricerca per la Cerealicoltura (CRA-CER); S.S. 673 Km 25.2 71122 Foggia Italy
| | - Donatella Bianca Maria Ficco
- Consiglio per la Ricerca e la sperimentazione in Agricoltura; Centro di Ricerca per la Cerealicoltura (CRA-CER); S.S. 673 Km 25.2 71122 Foggia Italy
| | - Amalia Conte
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
| | - Matteo Alessandro Del Nobile
- Department of Agriculture, Food and Environment Science; University of Foggia; via Napoli 25 - 71122 Foggia Italy
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Ansari SA, Matricardi P, Cencetti C, Di Meo C, Carafa M, Mazzuca C, Palleschi A, Capitani D, Alhaique F, Coviello T. Sonication-based improvement of the physicochemical properties of Guar Gum as a potential substrate for modified drug delivery systems. BIOMED RESEARCH INTERNATIONAL 2013; 2013:985259. [PMID: 23984426 PMCID: PMC3747617 DOI: 10.1155/2013/985259] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 04/04/2013] [Accepted: 06/26/2013] [Indexed: 11/29/2022]
Abstract
Guar Gum is a natural polysaccharide that, due to its physicochemical properties, is extensively investigated for biomedical applications as a matrix for modified drug delivery, but it is also used in the food industry as well as in cosmetics. A commercial sample of Guar Gum was sonicated for different periods of time, and the reduction in the average molecular weight was monitored by means of viscometric measurements. At the same time, the rheological behaviour was also followed, in terms of viscoelasticity range, flow curves, and mechanical spectra. Sonicated samples were used for the preparation of gels in the presence of borate ions. The effect of borax on the new samples was investigated by recording mechanical spectra, flow curves, and visible absorption spectra of complexes with Congo Red. The anisotropic elongation, observed in previous studies with tablets of Guar Gum and borax, was remarkably reduced when the sonicated samples were used for the preparation of the gels.
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Affiliation(s)
- Siddique Akber Ansari
- Department of Drug Chemistry and Technologies, University “La Sapienza”, 00185 Rome, Italy
| | - Pietro Matricardi
- Department of Drug Chemistry and Technologies, University “La Sapienza”, 00185 Rome, Italy
| | - Claudia Cencetti
- Department of Drug Chemistry and Technologies, University “La Sapienza”, 00185 Rome, Italy
| | - Chiara Di Meo
- Department of Drug Chemistry and Technologies, University “La Sapienza”, 00185 Rome, Italy
| | - Maria Carafa
- Department of Drug Chemistry and Technologies, University “La Sapienza”, 00185 Rome, Italy
| | - Claudia Mazzuca
- Department of Sciences and Chemical Technologies, University of Rome “Tor Vergata”, 00133 Rome, Italy
| | - Antonio Palleschi
- Department of Sciences and Chemical Technologies, University of Rome “Tor Vergata”, 00133 Rome, Italy
| | - Donatella Capitani
- Magnetic Resonance Laboratory Annalaura Segre, Institute of Chemical Methodologies, CNR Research Area of Rome, Monterotondo Stazione, 00016 Rome, Italy
| | - Franco Alhaique
- Department of Drug Chemistry and Technologies, University “La Sapienza”, 00185 Rome, Italy
| | - Tommasina Coviello
- Department of Drug Chemistry and Technologies, University “La Sapienza”, 00185 Rome, Italy
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Abstract
Maintenance of normal blood glucose levels is important for avoiding chronic diseases such as type 2 diabetes, cardiovascular problems, and obesity. Type 2 diabetes is one of the major health problems affecting the world population and this condition can be exacerbated by poor diet, low physical activity, and genetic abnormalities. Food plays an important role in the management of blood glucose and associated complications in diabetes. This is attributed to the ability of food-based ingredients to modulate blood glucose without causing any adverse health consequences. This chapter focuses on four important food groups such as cereals, legumes, fruits, and spices that have active ingredients such as soluble dietary fiber, polyphenols, and antinutrients with the ability to reduce glycemic and insulin response in humans. Other food ingredients such as simple sugars, sugar alcohols, and some proteins are also discussed in moderation.
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Lett AM, Thondre PS, Rosenthal AJ. Yellow mustard bran attenuates glycaemic response of a semi-solid food in young healthy men. Int J Food Sci Nutr 2012; 64:140-6. [DOI: 10.3109/09637486.2012.728201] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
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