1
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Bak J. A comparative study on the rheological properties of concentrated xanthan gum in combination with gum arabic or gum arabic-based emulsion. Int J Biol Macromol 2024; 265:131159. [PMID: 38565484 DOI: 10.1016/j.ijbiomac.2024.131159] [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: 01/08/2024] [Revised: 03/19/2024] [Accepted: 03/25/2024] [Indexed: 04/04/2024]
Abstract
A goal of this study is to explore the difference in rheological properties of xanthan gum (XG)-based mixtures with gum arabic (GA) or GA-based emulsion (GAE). The stability of GAE was improved by thickening with XG. The intrinsic viscosity of all mixtures decreased as GA concentration increased, implying an XG conformational transition from the disordered to the ordered form. All mixtures except for an XG-GA mixture at 6.0 % GA attained a higher consistency index value than XG alone, indicating synergistic interactions between the components. At a high GA concentration (>3.0 %), the XG-GAE mixture showed higher relative apparent viscosity values than the XG-GA mixture. All mixtures except for an XG-GA mixture at 6.0 % GA showed higher elastic modulus and lower viscous modulus values than XG alone. Consequently, all mixtures showed lower tan δ values (0.26-0.30) than XG alone (0.31). Moreover, with a high GA concentration (>1.5 %), the XG-GAE mixtures achieved lower relative tan δ values than XG-GA mixture. These results indicate that XG formed a higher weak gel-like network with GAE than GA. Overall, the findings demonstrate that the interaction between XG and GA is influenced by conformational changes in the latter in both aqueous and emulsion systems.
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Affiliation(s)
- Juneha Bak
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 10326, Republic of Korea.
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2
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Bak J, Kim SE, Won D, Yoo B. Effect of Setting Time on Viscosity Stability of Xanthan Gum- and Starch-Based Thickened Beverages for Patients with Dysphagia: Comparison of IDDSI Syringe Flow Test and Line-Spread Test. Prev Nutr Food Sci 2024; 29:87-92. [PMID: 38576878 PMCID: PMC10987383 DOI: 10.3746/pnf.2024.29.1.87] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2023] [Revised: 12/05/2023] [Accepted: 12/14/2023] [Indexed: 04/06/2024] Open
Abstract
Because the viscosity of thickened beverages prepared with thickeners gradually changes before consumption, achieving their desired viscosity is important for managing dysphagia. This study aimed to investigate the viscosity changes of thickened beverages (water, orange juice, and milk) prepared with xanthan gum (XG)- and starch-based commercial thickeners over time using the syringe flow test (SFT) and line-spread test (LST). The LST values of beverages stabilized more quickly (≤1.5 h) than the SFT values (2.0∼3.5 h) at level 2 (mildly thick), whereas the opposite finding was observed at level 3 (moderately thick). After stabilization in a water system, SFT and LST yielded similar results. However, the SFT values of orange juice and milk thickened with XG-based thickener exceeded the reference values at level 2 and gradually increased at level 3. These results may be attributed to particulates interrupting fluid flow from the small tip of the syringe and the high friction force caused by the contact between the thickened sample and the syringe surface. The results suggest that the LST method is more reliable than the SFT method in clearly distinguishing between levels 2 and 3 of thickened beverages and demonstrate that the viscosity measurements of thickened beverages over time after preparation were strongly influenced by the measurement tools used for predicting the thickness level.
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Affiliation(s)
- Juneha Bak
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
| | - Seung-Eon Kim
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
| | - Damhee Won
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
| | - Byoungseung Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
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3
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Wang K, Cheng Z, Qiao D, Xie F, Zhao S, Zhang B. Polysaccharide-dextrin thickened fluids for individuals with dysphagia: recent advances in flow behaviors and swallowing assessment methods. Crit Rev Food Sci Nutr 2024:1-25. [PMID: 38556920 DOI: 10.1080/10408398.2024.2330711] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 04/02/2024]
Abstract
The global aging population has brought about a pressing health concern: dysphagia. To effectively address this issue, we must develop specialized diets, such as thickened fluids made with polysaccharide-dextrin (e.g., water, milk, juices, and soups), which are crucial for managing swallowing-related problems like aspiration and choking for people with dysphagia. Understanding the flow behaviors of these thickened fluids is paramount, and it enables us to establish methods for evaluating their suitability for individuals with dysphagia. This review focuses on the shear and extensional flow properties (e.g., viscosity, yield stress, and viscoelasticity) and tribology (e.g., coefficient of friction) of polysaccharide-dextrin-based thickened fluids and highlights how dextrin inclusion influences fluid flow behaviors considering molecular interactions and chain dynamics. The flow behaviors can be integrated into the development of diverse evaluation methods that assess aspects such as flow velocity, risk of aspiration, and remaining fluid volume. In this context, the key in-vivo (e.g., clinical examination and animal model), in-vitro (e.g., the Cambridge Throat), and in-silico (e.g., Hamiltonian moving particles semi-implicit) evaluation methods are summarized. In addition, we explore the potential for establishing realistic assessment methods to evaluate the swallowing performance of thickened fluids, offering promising prospects for the future.
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Affiliation(s)
- Kedu Wang
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Zihang Cheng
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Dongling Qiao
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
| | - Fengwei Xie
- Department of Chemical Engineering, University of Bath, Bath, UK
- School of Engineering, Newcastle University, Newcastle upon Tyne, UK
| | - Siming Zhao
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan, China
| | - Binjia Zhang
- Chongqing Key Laboratory of Speciality Food Co-Built by Sichuan and Chongqing, College of Food Science, Southwest University, Chongqing, China
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Hou J, Tan G, Hua S, Zhang H, Wang J, Xia N, Zhou S, An D. Development of high internal phase Pickering emulsions stabilized by egg yolk and carboxymethylcellulose complexes to improve β-carotene bioaccessibility for the elderly. Food Res Int 2024; 177:113835. [PMID: 38225112 DOI: 10.1016/j.foodres.2023.113835] [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: 08/11/2023] [Revised: 11/30/2023] [Accepted: 12/05/2023] [Indexed: 01/17/2024]
Abstract
The work aimed to develop the multi-protein mixture of egg yolk as natural particles to stabilize high internal phase Pickering emulsions (HIPPEs) to improve the bioaccessibility of β-carotene in the elderly. The results showed that the depletion attraction drove the adsorption of egg yolk protein particles at the oil-water interface and the formation of osmotic droplet clusters due to the attachment of particle-coated droplets in the dispersed phase, leading to kinetic blocking and stable gelation of HIPPEs. Rheological measurements showed that HIPPEs had shear thinning, low shear stress, viscoelastic properties, and structural recovery properties, which facilitated easy consumption for the elderly. The stability of HIPPEs was verified by ionic and centrifugal stability tests, demonstrating their potential for application to complex gastric environments. HIPPEs have been applied to the International Dysphagia Dietary Standardization Initiative (IDDSI) test and simulated in vitro digestion in older adults, demonstrating their safe swallowability and high β-carotene bioaccessibility. Our findings suggest solutions for food practitioners facing the aging problem and provide new insights for preparing age-friendly foods.
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Affiliation(s)
- Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Guixin Tan
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Shihui Hua
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Jing Wang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Sijie Zhou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Dong An
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
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5
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Bak J, Yoo B. Rheological characteristics of concentrated ternary gum mixtures with xanthan gum, guar gum, and carboxymethyl cellulose: Effect of NaCl, sucrose, pH, and temperature. Int J Biol Macromol 2023; 253:126559. [PMID: 37657581 DOI: 10.1016/j.ijbiomac.2023.126559] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 08/10/2023] [Accepted: 08/24/2023] [Indexed: 09/03/2023]
Abstract
Our goal was to investigate the effects of various conditions of media (NaCl, sucrose, pH, and temperature) on the steady and dynamic shear rheological properties of a concentrated ternary gum mixture system (1.0 wt%) containing xanthan gum (XG), guar gum (GG), and carboxymethyl cellulose (CMC). Regardless of the media conditions, all gum mixtures exhibited a high shear-thinning behavior with a low flow behavior index (<0.30). NaCl addition resulted in a decrease in the consistency index (K, 32.8-16.1 Pa·sn) and apparent viscosity at 50 s-1 (ηa,50, 1.00-0.75 Pa·s), as well as the elastic modulus (G') and viscous modulus (G″) due to the charge screening effect. Similar result was observed with an increase in acidity of media. The presence of sucrose also induced the decrease in the ηa,50, K, G', and G″ values of the ternary gum, but tan δ (G″/G') decreased, indicative of higher weak gel-like properties. No effect of NaCl or sucrose addition on the temperature dependence of G' values was observed, whereas pH adjustment was impacted. These results demonstrated that the presence of co-solute, the acidity of media, and temperature influenced the rheological properties of ternary gum, and in particular acid condition gave a great impact.
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Affiliation(s)
- J Bak
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea
| | - B Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi 410-820, Republic of Korea.
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Pusty K, Dash KK, Tiwari A, Balasubramaniam VM. Ultrasound assisted extraction of red cabbage and encapsulation by freeze-drying: moisture sorption isotherms and thermodynamic characteristics of encapsulate. Food Sci Biotechnol 2023; 32:2025-2042. [PMID: 37860738 PMCID: PMC10581982 DOI: 10.1007/s10068-023-01302-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2022] [Revised: 03/01/2023] [Accepted: 03/16/2023] [Indexed: 10/21/2023] Open
Abstract
In the present study encapsulation of ultrasound assisted red cabbage extract was carried out using four different carrier agents such as maltodextrin, gum arbic, xanthan gum, and gellan gum. Among the four hydrocolloids investigated, maltodextrin was found to have the least destructive effect on anthocyanin content (14.87 mg C3G/g dw), TPC (54.51 ± 0.09 mg GAE/g dw), TFC (19.82 Mg RE/g dw) and antioxidant activity (74.15%) upon freeze-drying. Subsequently a storage study was conducted using maltodextrin as carrier agent at 25-50 °C. The Clausius-Clapeyron equation was used to evaluate the net isosteric heat (qst) of water adsorption. The differential entropy (ΔS) and qst decreased from 82.298 to 38.628 J/mol, and 27.518 kJ/mol to 12.505 kJ/mol, respectively as the moisture content increased from 2 to 14%. The value of isokinetic energy and Gibb's free energy were found to be 364.88 and - 1.596 kJ/mol for freeze dried red cabbage. Graphical abstract
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Affiliation(s)
- Kasturi Pusty
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - Kshirod K. Dash
- Department of Food Processing Technology, Ghani Khan Choudhury Institute of Engineering and Technology, Malda, West Bengal India
| | - Ajita Tiwari
- Department of Agricultural Engineering, Assam University, Silchar, Assam India
| | - V. M. Balasubramaniam
- Department of Food Science and Technology, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
- Department of Food Agricultural and Biological Engineering, The Ohio State University, 2015 Fyffe Court, Columbus, OH 43210 USA
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7
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Romanini EB, Rodrigues LM, Stafussa AP, Cantuaria Chierrito TP, Teixeira AF, Corrêa RCG, Madrona GS. Bioactive Compounds from BRS Violet Grape Pomace: An Approach of Extraction and Microencapsulation, Stability Protection and Food Application. PLANTS (BASEL, SWITZERLAND) 2023; 12:3177. [PMID: 37765341 PMCID: PMC10537171 DOI: 10.3390/plants12183177] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/09/2023] [Revised: 08/29/2023] [Accepted: 08/29/2023] [Indexed: 09/29/2023]
Abstract
Microencapsulating phenolic compounds and anthocyanins from grape pomace, a by-product of the food industry, is attractive because of the many beneficial health effects associated with these compounds. At first, we evaluated the cultivar BRS Violeta using microencapsulation, indicating the degree of innovation in the present research. This study aims to microencapsulate grape pomace extract in a combination of maltodextrin and xanthan gum via lyophilization, and determine the protective effect of this microcapsule on the phenolic compounds and anthocyanins. Thus, the microcapsule stability was determined over 120 days, under different temperature conditions (4 and 25 °C) and in the presence or absence of light. Additionally, a gelatin application test was performed to investigate the effect of the microcapsule on color stability. When comparing the extract versus microcapsules, the microcapsule results were better both for total anthocyanins (1.69 to 1.54-fold) and total phenolic compounds (3.06 to 1.74-fold), indicating a longer half-life after encapsulation. The microcapsule application in gelatin demonstrated that the encapsulating matrix retained the color for 30 days. Thus, the encapsulation method can be recommended to preserve the bioactive compounds and the coloration in food products such as gelatin.
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Affiliation(s)
- Edilson Bruno Romanini
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; (E.B.R.); (L.M.R.); (A.P.S.)
- Instituto Federal do Paraná, Campus Paranavaí, Avenida José Felipe Tequinha, 1400-Jardim das Nacoes, Paranavaí 87703-536, PR, Brazil;
| | - Leticia Misturini Rodrigues
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; (E.B.R.); (L.M.R.); (A.P.S.)
| | - Ana Paula Stafussa
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; (E.B.R.); (L.M.R.); (A.P.S.)
| | - Talita Perez Cantuaria Chierrito
- School of Pharmaceutical Sciences of Ribeirão Preto, University de São Paulo, Avenida do Café, Ribeirão Preto 14040-903, SP, Brazil;
| | - Aline Finger Teixeira
- Instituto Federal do Paraná, Campus Paranavaí, Avenida José Felipe Tequinha, 1400-Jardim das Nacoes, Paranavaí 87703-536, PR, Brazil;
| | - Rúbia Carvalho Gomes Corrêa
- Postgraduate Program in Clean Technologies, Cesumar University-UNICESUMAR, Maringá 87050-390, PR, Brazil;
- Cesumar Institute of Science, Technology and Innovation-ICETI, Maringá 87050-390, PR, Brazil
| | - Grasiele Scaramal Madrona
- Postgraduate Program in Food Science, Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil; (E.B.R.); (L.M.R.); (A.P.S.)
- Department of Food Engineering, State Universidade Estadual de Maringá, Avenida Colombo 5790-Zona 7, Maringá 87020-900, PR, Brazil
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8
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Taheri A, Kashaninejad M, Tamaddon AM, Du J, Jafari SM. Rheological Characteristics of Soluble Cress Seed Mucilage and β-Lactoglobulin Complexes with Salts Addition: Rheological Evidence of Structural Rearrangement. Gels 2023; 9:485. [PMID: 37367155 DOI: 10.3390/gels9060485] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2023] [Revised: 06/03/2023] [Accepted: 06/05/2023] [Indexed: 06/28/2023] Open
Abstract
Functional, physicochemical, and rheological properties of protein-polysaccharide complexes are remarkably under the influence of the quality of solvent or cosolute in a food system. Here, a comprehensive description of the rheological properties and microstructural peculiarities of cress seed mucilage (CSM)-β-lactoglobulin (Blg) complexes are discussed in the presence of CaCl2 (2-10 mM), (CSM-Blg-Ca), and NaCl (10-100 mM) (CSM-Blg-Na). Our results on steady-flow and oscillatory measurements indicated that shear thinning properties can be fitted well by the Herschel-Bulkley model and by the formation of highly interconnected gel structures in the complexes, respectively. Analyzing the rheological and structural features simultaneously led to an understanding that formations of extra junctions and the rearrangement of the particles in the CSM-Blg-Ca could enhance elasticity and viscosity, as compared with the effect of CSM-Blg complex without salts. NaCl reduced the viscosity and dynamic rheological properties and intrinsic viscosity through the salt screening effect and dissociation of structure. Moreover, the compatibility and homogeneity of complexes were approved by dynamic rheometry based on the Cole-Cole plot supported by intrinsic viscosity and molecular parameters such as stiffness. The results outlined the importance of rheological properties as criteria for investigations that determine the strength of interaction while facilitating the fabrication of new structures in salt-containing foods that incorporate protein-polysaccharide complexes.
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Affiliation(s)
- Afsaneh Taheri
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Mahdi Kashaninejad
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
| | - Ali Mohammad Tamaddon
- Department of Pharmaceutical Nanotechnology and Center for Nanotechnology in Drug Delivery, Shiraz University of Medical Sciences, Shiraz 71348-14336, Iran
| | - Juan Du
- Food, Chemical and Biotechnology Cluster, Singapore Institute of Technology, 10 Dover Drive, Singapore 138683, Singapore
| | - Seid Mahdi Jafari
- Department of Food Process Engineering, Faculty of Food Science and Technology, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan 49138-15739, Iran
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Chaloulos P, Vasilopoulos N, Mandala I. Blends of Cactus Cladode Powder with Corn Starch, Milk Proteins and Gelatin: Rheological Evaluation and Application to a Soup Model. FOOD BIOPROCESS TECH 2023. [DOI: 10.1007/s11947-023-03004-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023]
Abstract
AbstractCactus cladodes (Opuntia ficus-indica) is a valuable source of dietary fibers. In this study, peeled cladode powder was produced by air drying at 40 °C and was characterized for its color, dietary fiber content, and rheological behavior. Cladode powder aqueous suspensions of 3% w/w were prepared and the effect of protein (gelatin, sodium caseinate, and whey protein) or salts (NaCl/CaCl2) on the blend’s viscosity was investigated. Additionally, cladode powder was incorporated in a soup model, aiming at substituting corn starch. Our powder had an appealing green color, but its deterioration was fast when it was exposed to light. A shear-thinning behavior was observed in all cladode-protein mixtures, but viscosity values depended considerably on the protein type and the pH values. Notably, gelatin addition led to higher apparent viscosity of cladode powder at pH 6, suggesting interactions with cladode mucilage, but this effect was reversed at pH 4, below gelatin isoelectric point. The Ostwald-de Waele model successfully correlated viscosity-shear rates data, whereas the Casson model presented a good fit mainly in starch containing systems. Corn starch substitution by cladode powder, in the soup model, led to lower consistency coefficient values. In soups, the logarithmic mixing law was applied at different corn starch: cladode powder ratios to highlight their possible interactions. The values obtained diverged slightly downwards from the logarithmic mixing law. When purified mucilage was added—instead of cladode powder—the samples diverged slightly upwards from the logarithmic mixing law.
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10
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Yang Q, Li Y, Cao Z, Miao J, Feng J, Xi Q, Lu W. Structure-property relationship in the evaluation of xanthan gum functionality for oral suspensions and tablets. Int J Biol Macromol 2023; 226:525-534. [PMID: 36513178 DOI: 10.1016/j.ijbiomac.2022.12.081] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/19/2022] [Revised: 12/06/2022] [Accepted: 12/08/2022] [Indexed: 12/14/2022]
Abstract
The functional properties of xanthan gum (XG) in pharmaceutical preparations depend on its rheological properties, which inevitably rely on its molecular structure. Hence, this work investigated the relationship between the molecular structure of XG and its rheological properties and functional characteristics, and revealed the structural factors influencing the XG functionalities in oral suspensions and matrix tablets. Primarily, the molecular structures of four commercial XG products were characterized by infrared spectroscopy, differential scanning calorimetry and measuring the monosaccharide composition, average molecular weight, and pyruvate and acetyl contents. Furthermore, the flow behavior and viscoelasticity of XG solutions, the viscoelasticity of XG hydrogels, and XG combinations (XGC, aqueous solution containing XG, liquid glucose, and glycerin) were investigated. Finally, the dissolution time of XGC and the swelling and erosion properties of the XG matrix were studied to evaluate XG functionality in oral suspensions and matrix tablets, respectively. Results showed that the polydispersity of molecular weight and the pyruvate content affected the functionality and performance of XG in suspension and tablet forms. The higher polydispersity and pyruvate content of XG improved the hydrogel strength, which led to a longer dissolution time of XGC and a higher swelling extent of the XG matrix but a slower erosion rate.
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Affiliation(s)
- Qiuxia Yang
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Ying Li
- Shanghai Skin Disease Hospital, School of Medicine, Tongji University, Shanghai 200443, China
| | - Zhen Cao
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China; Key Laboratory of Drug Quality Control and Pharmacovigilance, China Pharmaceutical University, Ministry of Education, Nanjing 210009, China
| | - Jiaying Miao
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Jiaqi Feng
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China
| | - Quan Xi
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China.
| | - Weigen Lu
- Shanghai Institute of Pharmaceutical Industry Co., Ltd., China State Institute of Pharmaceutical Industry Co., Ltd., Shanghai 201203, China.
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11
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Hayashi T, Nakagawa F, Ohno Y, Suzuki Y, Ishiki H, Onodera R, Higashi T, Shimamura Y, Itou H, Iwase Y, Arima H, Motoyama K. Antigen stabilizing hydrogels based on cyclodextrins and polyethylene glycol act as type-2 adjuvants with suppressed local irritation. Eur J Pharm Biopharm 2022; 181:113-121. [PMID: 36372270 DOI: 10.1016/j.ejpb.2022.11.002] [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: 06/24/2022] [Revised: 10/25/2022] [Accepted: 11/05/2022] [Indexed: 11/13/2022]
Abstract
Recent viral pandemics have increased global demand for vaccines. However, the supply of effective and safe vaccine not only to developed countries but also developing countries with inadequate storage equipment is still challenging due to the lack of robust systems which improve the efficacy and the stability of vaccines with few side effects. In our previous study, polypseudorotaxane (PPRX) hydrogels based on cyclodextrin (CyD) and polyethylene glycol (PEG) significantly improved the stability of antibody preparations and showed no serious adverse effects after subcutaneous injection, suggesting the possibility as safe vaccine formulations to stabilize an antigen protein. Moreover, recent studies have reported that one of the CyD derivatives, hydroxypropyl-β-CyD (HP-β-CyD), acts as an adjuvant to enhance protective type-2 immune responses. However, it is still unknown that CyD PPRX hydrogels enhance not only the stability of an antigen protein but also its immunogenicity with tolerable side effects. Here, we demonstrate that α- and γ-CyD PPRX hydrogels containing an antigen protein significantly induce antigen-specific type-2 immune responses. Moreover, α- and γ-CyD PPRX hydrogels showed negligible local irritation at the injection site, although subcutaneous injection of α-CyD alone induced skin lesion. Finally, shaking stability of the antigen protein at room temperature was significantly improved by being included in α- and γ-CyD PPRX hydrogels. These results propose the possibility of α- and γ-CyD PPRX hydrogels as novel vaccine formulations which improve both the immunogenicity and stability of an antigen protein with suppressed local irritation.
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Affiliation(s)
- Tomoya Hayashi
- Department of Physical Pharmaceutics, Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan; Division of Vaccine Science, Department of Microbiology and Immunology, The Institute of Medical Science, The University of Tokyo (IMSUT), Tokyo, Japan; Mock Up Vaccine, Center for Vaccine and Adjuvant Research (CVAR), National Institute of Biomedical Innovation, Health and Nutrition (NIBIOHN), Osaka, Japan
| | - Fumika Nakagawa
- Department of Physical Pharmaceutics, Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan
| | - Yoshitaka Ohno
- Department of Physical Pharmaceutics, Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan; Program for Leading Graduate Schools 'Health Life Science: Interdisciplinary and Glocal Oriented (Higo) Program', Kumamoto University, Kumamoto, Japan; Cross-disciplinary Doctoral Human Resource Development Program to Lead the Well-being Society, Kumamoto University, Kumamoto, Japan
| | - Yusuke Suzuki
- Department of Physical Pharmaceutics, Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan
| | - Honatsu Ishiki
- Department of Physical Pharmaceutics, Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan
| | - Risako Onodera
- Department of Physical Pharmaceutics, Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan
| | - Taishi Higashi
- Department of Physical Pharmaceutics, Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan; Priority Organization for Innovation and Excellence, Kumamoto University, Kumamoto, Japan
| | - Yoshihisa Shimamura
- R&D Department, Pharmaceutical Solutions Division, Medical Care Solutions Company, Terumo Corporation, Kanagawa, Japan
| | - Hiroshi Itou
- R&D Department, Pharmaceutical Solutions Division, Medical Care Solutions Company, Terumo Corporation, Kanagawa, Japan
| | - Yoichiro Iwase
- R&D Department, Pharmaceutical Solutions Division, Medical Care Solutions Company, Terumo Corporation, Kanagawa, Japan
| | - Hidetoshi Arima
- Laboratory of Evidence-based Pharmacotherapy, School of Pharmacy, Daiichi University of Pharmacy, Fukuoka, Japan.
| | - Keiichi Motoyama
- Department of Physical Pharmaceutics, Graduate School of Pharmaceutical Sciences, Kumamoto University, Kumamoto, Japan.
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12
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Locust Bean Gum, a Vegetable Hydrocolloid with Industrial and Biopharmaceutical Applications. MOLECULES (BASEL, SWITZERLAND) 2022; 27:molecules27238265. [PMID: 36500357 PMCID: PMC9736161 DOI: 10.3390/molecules27238265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 10/20/2022] [Revised: 11/21/2022] [Accepted: 11/22/2022] [Indexed: 11/29/2022]
Abstract
Locust bean gum (LBG), a vegetable galactomannan extracted from carob tree seeds, is extensively used in the food industry as a thickening agent (E410). Its molecular conformation in aqueous solutions determines its solubility and rheological performance. LBG is an interesting polysaccharide also because of its synergistic behavior with other biopolymers (xanthan gum, carrageenan, etc.). In addition, this hydrocolloid is easily modified by derivatization or crosslinking. These LBG-related products, besides their applications in the food industry, can be used as encapsulation and drug delivery devices, packaging materials, batteries, and catalyst supports, among other biopharmaceutical and industrial uses. As the new derivatized or crosslinked polymers based on LBG are mainly biodegradable and non-toxic, the use of this polysaccharide (by itself or combined with other biopolymers) will contribute to generating greener products, considering the origin of raw materials used, the modification procedures selected and the final destination of the products.
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13
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Raj GVSB, Dash KK. Microencapsulation of Dragon Fruit Peel Extract by Freeze-Drying Using Hydrocolloids: Optimization by Hybrid Artificial Neural Network and Genetic Algorithm. FOOD BIOPROCESS TECH 2022. [DOI: 10.1007/s11947-022-02867-4] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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14
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Sungsinchai S, Niamnuy C, Wattanapan P, Charoenchaitrakool M, Devahastin S. Spray drying of non-chemically prepared nanofibrillated cellulose: Improving water redispersibility of the dried product. Int J Biol Macromol 2022; 207:434-442. [PMID: 35240219 DOI: 10.1016/j.ijbiomac.2022.02.153] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2021] [Revised: 02/13/2022] [Accepted: 02/25/2022] [Indexed: 11/25/2022]
Abstract
Despite increasing interest in using nanofibrillated cellulose (NFC) as food thickener and emulsifier, poor water redispersibility of dried NFC, which is form suitable for practical utilization, significantly limits such applications. Studies are lacking on preparation of dried NFC with superior redispersibility. The present study therefore proposed and examined strategies to improve water redispersibility of spray dried NFC via the use of selected co-carriers, i.e., gum Arabic with/without xanthan gum, carboxymethyl cellulose or pectin. Synergistic interactions between NFC and co-carriers, as confirmed by X-ray diffraction (XRD) patterns and Fourier transform infrared (FTIR) spectra, helped prevent NFC agglomeration during spray drying. All reconstituted spray-dried NFC/co-carriers suspensions exhibited shear-thinning and gel-like behaviors, thus supporting the use of such suspensions as thickener and emulsifier. Spray-dried NFC with 80% gum Arabic and 20% xanthan gum (SD-NFC/GA20XG) resulted in suspension with highest viscosity; the suspension also performed best at recovering viscous characteristics of NFC. Water thickened by SD-NFC/GA20XG had strongest shear-thinning behavior, indicating that SD-NFC/GA20XG suspension resulted in smoothest mouth feel and easiest swallowing. Such observations were supported by XRD patterns of SD-NFC/GA20XG, which suggested that its relative crystallinity was the lowest. Its FTIR spectra also showed the highest intensity of -OH bending and carbonyl bands, which are directly related to water adsorption capability of NFC. Use of reconstituted SD-NFC/GA20XG as emulsifier also resulted in highest stability for oil-in-water (O/W) Pickering emulsion during storage for up to 30 days.
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Affiliation(s)
- Sirada Sungsinchai
- Department of Chemical Engineering, Faculty of Engineering, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand
| | - Chalida Niamnuy
- Department of Chemical Engineering, Faculty of Engineering, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand; Research Network of NANOTEC-KU on NanoCatalysts and NanoMaterials for Sustainable Energy and Environment, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand; Center for Advanced Studies in Nanotechnology and Its Applications in Chemical, Food and Agricultural Industries, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand.
| | - Pattra Wattanapan
- Department of Rehabilitation Medicine, Faculty of Medicine, Khon Kaen University, 123 Mittapap Road, Muang, Khon Kaen 40002, Thailand; Dysphagia Research Group, Khon Kaen University, Khon Kaen 40002, Thailand
| | - Manop Charoenchaitrakool
- Department of Chemical Engineering, Faculty of Engineering, Kasetsart University, 50 Ngam Wong Wan Road, Chatuchak, Bangkok 10900, Thailand
| | - Sakamon Devahastin
- Advanced Food Processing Research Laboratory, Department of Food Engineering, Faculty of Engineering, King Mongkut's University of Technology Thonburi, 126 Pracha u-tid Road, Tungkru, Bangkok 10140, Thailand; The Academy of Science, The Royal Society of Thailand, Dusit, Bangkok 10300, Thailand
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15
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Yang Y, Xu J, Sang TT, Wang HY. A review and evidence based recommendations on starch- and gum-based thickeners for dysphagic patients. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2022. [DOI: 10.1007/s11694-022-01418-x] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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16
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Du F, Qi Y, Huang H, Wang P, Xu X, Yang Z. Stabilization of O/W emulsions via interfacial protein concentrating induced by thermodynamic incompatibility between sarcoplasmic proteins and xanthan gum. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2021.107242] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/04/2022]
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17
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Ospina‐Casas K, Laguado‐Escobar D, Narváez‐Cuenca C. Using a mixture of hydrocolloids to mimic texture and rheological properties of a massive consumption food product. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16440] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
Affiliation(s)
- Karen‐Gisseth Ospina‐Casas
- Universidad Nacional de Colombia Sede Bogotá, Facultad de agronomía, Departamento de Ciencias Agrarias Bogotá Colombia
- Área de investigación, Desarrollo e innovación Bogotá DC Colombia
| | | | - Carlos‐Eduardo Narváez‐Cuenca
- Universidad Nacional de Colombia, Sede Bogotá, Facultad de Ciencias, Departamento de Química Food Chemistry Research Group Bogotá Colombia
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18
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Effect of peach gum polysaccharide, a new fat substitute, on sensory properties of skimmed milk. Int Dairy J 2022. [DOI: 10.1016/j.idairyj.2021.105224] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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19
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Changes in Structural and Rheological Properties of Guar Gum Particles in Fluidized-Bed Agglomeration: Effect of Sucrose Binder Concentration. Foods 2021; 11:foods11010073. [PMID: 35010199 PMCID: PMC8750080 DOI: 10.3390/foods11010073] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2021] [Revised: 12/25/2021] [Accepted: 12/28/2021] [Indexed: 11/17/2022] Open
Abstract
Fluidized-bed agglomeration (FBA) is known to modify the structure and rheology of food powders. In this study, guar gum (GG) powders with various concentrations of sucrose binder (0%, 10%, 20%, or 30%) were subjected to fluidized-bed agglomeration. Subsequently, changes in the characteristics of the GG powders were evaluated by using scanning electron microscopy (SEM), Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD), particle size distribution (PSD) analysis, and rheological and dispersibility measurements. SEM images and FTIR spectra revealed surface morphology changes and structural modification, respectively, in the original GG powder after FBA, although the changes observed in FTIR spectra were only slightly dependent on sucrose concentration at low concentrations (0–20%). XRD patterns confirmed that the crystallinity of the GG powder was affected by FBA, but not greatly so by binder concentration. The PSD results showed that the GG particle size was increased by FBA and there was a clear relationship between sucrose concentration (10–30%) and mean particle size. The rheological behavior and dispersibility of GG (properties that are known to be affected by the structure of a powder) were also influenced by sucrose concentration. To sum up, FBA and the concentration of sucrose binder used can serve as factors for modifying GG powder.
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20
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Tackling older adults’ malnutrition through the development of tailored food products. Trends Food Sci Technol 2021. [DOI: 10.1016/j.tifs.2021.06.028] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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21
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Cazorla-Luna R, Martín-Illana A, Notario-Pérez F, Ruiz-Caro R, Veiga MD. Naturally Occurring Polyelectrolytes and Their Use for the Development of Complex-Based Mucoadhesive Drug Delivery Systems: An Overview. Polymers (Basel) 2021; 13:2241. [PMID: 34301004 PMCID: PMC8309414 DOI: 10.3390/polym13142241] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/13/2021] [Revised: 06/29/2021] [Accepted: 07/06/2021] [Indexed: 12/17/2022] Open
Abstract
Biopolymers have several advantages for the development of drug delivery systems, since they are biocompatible, biodegradable and easy to obtain from renewable resources. However, their most notable advantage may be their ability to adhere to biological tissues. Many of these biopolymers have ionized forms, known as polyelectrolytes. When combined, polyelectrolytes with opposite charges spontaneously form polyelectrolyte complexes or multilayers, which have great functional versatility. Although only one natural polycation-chitosan has been widely explored until now, it has been combined with many natural polyanions such as pectin, alginate and xanthan gum, among others. These polyelectrolyte complexes have been used to develop multiple mucoadhesive dosage forms such as hydrogels, tablets, microparticles, and films, which have demonstrated extraordinary potential to administer drugs by the ocular, nasal, buccal, oral, and vaginal routes, improving both local and systemic treatments. The advantages observed for these formulations include the increased bioavailability or residence time of the formulation in the administration zone, and the avoidance of invasive administration routes, leading to greater therapeutic compliance.
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Affiliation(s)
| | | | | | | | - María-Dolores Veiga
- Departamento de Farmacia Galénica y Tecnología Alimentaria, Facultad de Farmacia, Universidad Complutense de Madrid, 28040 Madrid, Spain; (R.C.-L.); (A.M.-I.); (F.N.-P.); (R.R.-C.)
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22
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Kaveh Z, Azadmard-Damirchi S, Yousefi G, Hashem Hosseini SM. A new approach in improving granular cold water swelling starch properties using xanthan gum and β-lactoglobulin/xanthan gum electrostatic coupled gel. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106438] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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23
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de O S Schmidt H, Komeroski MR, Steemburgo T, de Oliveira VR. Influence of thickening agents on rheological properties and sensory attributes of dysphagic diet. J Texture Stud 2021; 52:587-602. [PMID: 33760237 DOI: 10.1111/jtxs.12596] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2020] [Revised: 03/08/2021] [Accepted: 03/12/2021] [Indexed: 12/11/2022]
Abstract
Dysphagia is the difficulty during the progression of the bolus from the mouth to the stomach. Modifying the texture of the food is a fundamental factor for safe swallowing in patients with dysphagia since inadequate consistency can result in complications. To personalize and develop diets for dysphagia, understanding, and controlling the rheological and sensory properties of thickeners is useful. This review examines the different types of thickeners used to modify the texture of foods, as well as their influence on rheological properties and sensory attributes to efficiently manage the diet in dysphagia. The study discusses characteristics such as: hardness, viscosity, viscoelasticity, as well as sensory attributes related to rheology. The thickeners xanthan gum, methylcellulose, carboxymethylcellulose, guar gum, linseed, and chia, carboxymethylated curdlan, and konjac glucomannan were reviewed in this work. Sensory evaluations of different foods have already been carried out on some products such as: meats, carrots, soups, pates, and timbales with their modified textures. The sensory attributes measured among hydrocolloids are strongly correlated with rheological parameters. Dysphagic diets should have less hardness and adherence, but with adequate cohesiveness to facilitate chewing, swallowing to protect from aspiration and reduction of residues in the oropharynx. The use of a single type of thickener may not be ideal, their mixtures and synergistic effect can improve the viscous and elastic characteristics of foods, to obtain safe food to swallow and to improve the sensory interest of dysphagic patients. Personalized recommendations with follow-up on swallowing approaches, respecting patient's individuality, explaining thickening agents' differences would be pertinent.
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Affiliation(s)
- Helena de O S Schmidt
- Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil
| | - Marina Rocha Komeroski
- Institute of Food Science and Technology, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil
| | - Thaís Steemburgo
- Nutrition Department, Postgraduate Program in Food, Nutrition and Health, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil
| | - Viviani Ruffo de Oliveira
- Nutrition Department, Postgraduate Program in Food, Nutrition and Health, Universidade Federal do Rio Grande do Sul (UFRGS), Porto Alegre, Rio Grande do Sul, Brazil
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24
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Poret F, Cordinier A, Hucher N, Grisel M, Savary G. Impact of the synergistic interaction between xanthan and galactomannan on the stickiness properties of residual film after application on a surface. Carbohydr Polym 2021; 255:117500. [PMID: 33436254 DOI: 10.1016/j.carbpol.2020.117500] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2020] [Revised: 12/07/2020] [Accepted: 12/07/2020] [Indexed: 10/22/2022]
Abstract
The objective was to investigate the influence of synergism between xanthan gum (X) and galactomannans (guar gum (G) and locust bean gum (L)) on the stickiness of the film formed after the application of polysaccharides on a surface. The adhesion of the film was evaluated using a texture analyzer. X, G, and L were examined in concentrated solutions (0.5, 1 and 1.5 %, w/w) and as a function of the gums mixing ratios (0/100, 20/80, 40/60, 50/50, 60/40, 80/20 and 100/0). The film stickiness increased significantly with gum concentration with G exhibiting less sticky films than with X and L. The binary mixture of X/G and X/L confirmed a synergistic interaction, increasing the firmness of mixtures and decreasing the film stickiness. Such findings open interesting applications for skincare product development using natural texturing agents with enhanced consistency with the residual film on the skin being pleasant and not sticky.
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Affiliation(s)
- Faustine Poret
- Normandie Univ, UNILEHAVRE, FR 3038 CNRS, URCOM, EA 3221, 25 rue Philippe, Lebon BP 1123, 76063 Le Havre Cedex, France.
| | - Alexandre Cordinier
- Normandie Univ, UNILEHAVRE, FR 3038 CNRS, URCOM, EA 3221, 25 rue Philippe, Lebon BP 1123, 76063 Le Havre Cedex, France.
| | - Nicolas Hucher
- Normandie Univ, UNILEHAVRE, FR 3038 CNRS, URCOM, EA 3221, 25 rue Philippe, Lebon BP 1123, 76063 Le Havre Cedex, France.
| | - Michel Grisel
- Normandie Univ, UNILEHAVRE, FR 3038 CNRS, URCOM, EA 3221, 25 rue Philippe, Lebon BP 1123, 76063 Le Havre Cedex, France.
| | - Géraldine Savary
- Normandie Univ, UNILEHAVRE, FR 3038 CNRS, URCOM, EA 3221, 25 rue Philippe, Lebon BP 1123, 76063 Le Havre Cedex, France.
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25
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Tian H, Xiang D, Wang B, Zhang W, Li C. Using hydrogels in dispersed phase of water-in-oil emulsion for encapsulating tea polyphenols to sustain their release. Colloids Surf A Physicochem Eng Asp 2021. [DOI: 10.1016/j.colsurfa.2020.125999] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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26
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Vieira J, Andrade C, Santos T, Okuro P, Garcia S, Rodrigues M, Vicente A, Cunha R. Flaxseed gum-biopolymers interactions driving rheological behaviour of oropharyngeal dysphagia-oriented products. Food Hydrocoll 2021. [DOI: 10.1016/j.foodhyd.2020.106257] [Citation(s) in RCA: 9] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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27
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Nejadmansouri M, Razmjooei M, Safdarianghomsheh R, Shad E, Delvigne F, Khalesi M. Semi-continuous production of xanthan in biofilm reactor using Xanthomonas campestris. J Biotechnol 2021; 328:1-11. [PMID: 33453292 DOI: 10.1016/j.jbiotec.2021.01.004] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/07/2020] [Accepted: 01/05/2021] [Indexed: 12/17/2022]
Abstract
Semi-continuous production of xanthan gum using self-immobilized Xanthomonas campestris cells in biofilm reactors was studied. Fermentation was carried out using two different designs of biofilm reactor equipped with a) stainless-steel support (SSS) and b) polyethylene support (PES). Fermentation was performed in three cycles with refreshing the media at the beginning of each: cycle 1, 0-27 h; cycle 2, 27-54 h; and cycle 3, 54-78.5 h. Results showed that the glucose consumption and the pH reduction in the PES biofilm reactor was faster compared to the SSS biofilm reactor. Scanning electron microscopy showed that the SSS was capable to immobilize more cells during the growth of X. campestris. The maximum concentration of xanthan gum in the SSS biofilm reactor obtained after 27 h (3.47 ± 0.71 g/L), while the maximum concentration of xanthan in the PES biofilm reactor obtained after 78.5 h (3.21 ± 0.68 g/L). Thermal stability analysis of xanthan using differential scanning calorimetry showed the presence of two fractures attributed to dehydration and degradation of polymer. The thermogram represented both endothermal and exothermal behaviour of xanthan polymer. Furthermore, the functional groups and molecular structure of the xanthan produced in this study was evaluated using Fourier transform infrared spectrometry and also proton nuclear magnetic resonance. in addition, the surface tension of (0.2 %, w/v) xanthan gum solution was in a range of 52.16-56.5 mN/m. Rheological analysis of xanthan showed that the G' values were higher than the G″ in all frequencies demonstrating a relatively high elasticity of the produced xanthan gum.
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Affiliation(s)
- Maryam Nejadmansouri
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Maryam Razmjooei
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Reza Safdarianghomsheh
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Ehsan Shad
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran
| | - Frank Delvigne
- Microbial Processes and Interactions (MiPI), TERRA Teaching and Research Centre, Gembloux Agro-Bio Tech, University of Liège, Gembloux, Belgium
| | - Mohammadreza Khalesi
- Department of Food Science and Technology, School of Agriculture, Shiraz University, Shiraz, Iran; Department of Biological Sciences, School of Natural Science, University of Limerick, Limerick, Ireland.
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28
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Lee H, Yoo B. Agglomeration of galactomannan gum powders: Physical, rheological, and structural characterizations. Carbohydr Polym 2021; 256:117599. [PMID: 33483081 DOI: 10.1016/j.carbpol.2020.117599] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/16/2020] [Revised: 12/15/2020] [Accepted: 12/29/2020] [Indexed: 11/26/2022]
Abstract
Galactomannans (GM), such as guar gum (GG) and locust bean gum (LBG), are extensively used as a thickening agent in the food industry. In this work, the physical, rheological, and structural properties of GG and LBG agglomerated via a fluidized bed agglomerator with different concentrations of maltodextrin (MD) binder were investigated. Agglomerated GM at 40 % MD showed lower Carr index and Hausner ratio, indicating better flowability and lower cohesiveness. The GG showed larger particle sizes than LBG, which was confirmed via SEM images and size distribution profiles. The GM with MD exhibited improved rheological properties. The GG showed lower tan δ values than LBG, indicating the enhancement of their elastic properties. Results exhibit that the physical, rheological, and structural properties of GM can be greatly affected by their agglomerate growths during fluidized bed agglomeration of particles with varying concentrations of MD binder as well as the type of gum.
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Affiliation(s)
- Hyundo Lee
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi, 10326, Republic of Korea
| | - Byoungseung Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang, Gyeonggi, 10326, Republic of Korea.
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29
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Nigmatullin R, Johns MA, Eichhorn SJ. Hydrophobized cellulose nanocrystals enhance xanthan and locust bean gum network properties in gels and emulsions. Carbohydr Polym 2020; 250:116953. [PMID: 33049858 DOI: 10.1016/j.carbpol.2020.116953] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/26/2020] [Revised: 08/12/2020] [Accepted: 08/13/2020] [Indexed: 02/06/2023]
Abstract
Locust bean/xanthan gum (LBG/XG) synergistic networks have previously been well studied, with evidence that junction zones between the two polymers result in hydrophobic domains. Here we report on the effect of both hydrophilic and hydrophobic cellulose nanocrystals (CNCs) on the rheological properties of the individual gums, the gum networks, and emulsion gels consisting of the gum network and corn oil. We also take advantage of differences in the autofluorescent spectra for each of the components to map their distribution within the gel and emulsion gel systems. Whilst both types of CNC confer thermal stability to the systems, hydrophilic CNCs induce minor changes in rheological properties of synergistic gels and prove to be detrimental to the stability of the emulsion gels. In contrast, hydrophobic CNCs associate with the LBG/XG network, affecting the rheological response. Their inclusion in the emulsion gel system results in smaller, more homogeneously distributed oil droplets with a resultant increase in the storage modulus by an order of magnitude compared to the CNC-free and hydrophilic CNC systems. We conclude that hydrophobic CNCs play a critical role in stabilising LBG/XG network gels and emulsions.
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Affiliation(s)
- Rinat Nigmatullin
- Department of Aerospace Engineering, Bristol Composites Institute, University of Bristol, Bristol, BS8 1TR, UK.
| | - Marcus A Johns
- Department of Aerospace Engineering, Bristol Composites Institute, University of Bristol, Bristol, BS8 1TR, UK.
| | - Stephen J Eichhorn
- Department of Aerospace Engineering, Bristol Composites Institute, University of Bristol, Bristol, BS8 1TR, UK.
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30
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Cai X, Du X, Zhu G, Cao C. Induction effect of NaCl on the formation and stability of emulsions stabilized by carboxymethyl starch/xanthan gum combinations. Food Hydrocoll 2020. [DOI: 10.1016/j.foodhyd.2020.105776] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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31
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Nejadmansouri M, Shad E, Razmjooei M, Safdarianghomsheh R, Delvigne F, Khalesi M. Production of xanthan gum using immobilized Xanthomonas campestris cells: Effects of support type. Biochem Eng J 2020. [DOI: 10.1016/j.bej.2020.107554] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/25/2022]
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32
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Zhai X, Lin D, Li W, Yang X. Improved characterization of nanofibers from bacterial cellulose and its potential application in fresh-cut apples. Int J Biol Macromol 2020; 149:178-186. [DOI: 10.1016/j.ijbiomac.2020.01.230] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2019] [Revised: 01/14/2020] [Accepted: 01/22/2020] [Indexed: 11/26/2022]
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33
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Casiraghi A, Gennari CG, Musazzi UM, Ortenzi MA, Bordignon S, Minghetti P. Mucoadhesive Budesonide Formulation for the Treatment of Eosinophilic Esophagitis. Pharmaceutics 2020; 12:pharmaceutics12030211. [PMID: 32121553 PMCID: PMC7150804 DOI: 10.3390/pharmaceutics12030211] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Revised: 02/21/2020] [Accepted: 02/23/2020] [Indexed: 01/07/2023] Open
Abstract
Eosinophilic esophagitis (EE) is a chronic immune/antigen-mediated esophageal inflammatory disease for which off-label topical corticosteroids (e.g., budesonide) are widely used in clinic. In general, thickening excipients are mixed with industrial products to improve the residence time of the drug on the esophageal mucosa. The compounding procedures are empirical and the composition is not supported by real physicochemical and technological characterization. The current study aimed to propose a standardized budesonide oral formulation intended to improve the resistance time of the drug on the esophageal mucosa for EE treatment. Different placebo and drug-loaded (0.025% w/w) formulations were prepared by changing the percentage of xanthan gum alone or in ratio 1:1 with guar gum. Both excipients were added in the composition for their mucoadhesive properties. The formulative space was rationalized based on the drug physicochemical stability and the main critical quality attributes of the formulation, e.g., rheological properties, syringeability, mucoadhesiveness and in vitro penetration of budesonide in porcine esophageal tissue. The obtained results demonstrated that gums allowed a prolonged residence time. However, the concentration of the mucoadhesive polymer has to be rationalized appropriately to permit the syringeability of the formulation and, therefore, easy dosing by the patient/caregiver.
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Affiliation(s)
- Antonella Casiraghi
- Department of Pharmaceutical Sciences, Università degli Studi di Milano, Via G. Colombo 71-20133 Milan, Italy; (C.G.G.); (U.M.M.); (P.M.)
- Correspondence:
| | - Chiara Grazia Gennari
- Department of Pharmaceutical Sciences, Università degli Studi di Milano, Via G. Colombo 71-20133 Milan, Italy; (C.G.G.); (U.M.M.); (P.M.)
| | - Umberto Maria Musazzi
- Department of Pharmaceutical Sciences, Università degli Studi di Milano, Via G. Colombo 71-20133 Milan, Italy; (C.G.G.); (U.M.M.); (P.M.)
| | - Marco Aldo Ortenzi
- CRC Materiali Polimerici (LaMPo), Department of Chemistry, Università degli Studi di Milano, Via Golgi 19-20133 Milan, Italy;
- Department of Chemistry, Università degli Studi di Milano, Via Golgi 19-20133 Milan, Italy
| | - Susanna Bordignon
- Student of Specialization School in Pharmacy, Department of Pharmaceutical Sciences, Università degli Studi di Milano, Via G. Colombo 71-20133 Milan, Italy;
| | - Paola Minghetti
- Department of Pharmaceutical Sciences, Università degli Studi di Milano, Via G. Colombo 71-20133 Milan, Italy; (C.G.G.); (U.M.M.); (P.M.)
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Vieira J, Oliveira F, Salvaro D, Maffezzolli G, de Mello J, Vicente A, Cunha R. Rheology and soft tribology of thickened dispersions aiming the development of oropharyngeal dysphagia-oriented products. Curr Res Food Sci 2020; 3:19-29. [PMID: 32914117 PMCID: PMC7473376 DOI: 10.1016/j.crfs.2020.02.001] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023] Open
Abstract
Dysphagia is a swallowing disorder that mainly affects elderly but can be minimized by thickening of liquid foods. Flaxseed gum (FG) was studied as a potential alternative thickener for dysphagia patients in comparison to commercial thickeners based on xanthan gum (XG) and modified starch (MS). Rheological and tribological responses of biopolymer-based thickening solutions (0.75–3% w/w) incorporated in different food matrices (water, orange-flavoured soy juice and skim milk) were recorded and correlated. In general, the increase in gums concentration led to increases in viscosity, viscoelastic properties and lubricating capacity. An opposite behavior was observed for the MS-based products, since an increase in concentration led to a lower increase in viscosity and viscoelastic properties but caused a decrease in the lubricating capacity. These results indicated that associating tribology to rheology is crucial to further define formulations with pleasant swallowing characteristics. Modified starch-based (MS) has lower thickening and lubricant capacities than gums. Higher MS concentrations increased viscosity, while decreased lubrication. Flaxseed gum & xanthan-based solutions are better thickeners and lubricants than MS.
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Affiliation(s)
- J.M. Vieira
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
- Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - F.D. Oliveira
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
| | - D.B. Salvaro
- Laboratory of Materials (LabMat), Department of Mechanical Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | - G.P. Maffezzolli
- Laboratory of Materials (LabMat), Department of Mechanical Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | - J.D.B. de Mello
- Laboratory of Materials (LabMat), Department of Mechanical Engineering, Federal University of Santa Catarina, Florianópolis, SC, 88040-900, Brazil
| | - A.A. Vicente
- Centre of Biological Engineering (CEB), University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal
| | - R.L. Cunha
- Department of Food Engineering, Faculty of Food Engineering, University of Campinas (UNICAMP), 13083-862, Campinas, SP, Brazil
- Corresponding author.
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Martin AA, Sassaki GL, Sierakowski MR. Effect of adding galactomannans on some physical and chemical properties of hyaluronic acid. Int J Biol Macromol 2020; 144:527-535. [DOI: 10.1016/j.ijbiomac.2019.12.114] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/17/2019] [Revised: 12/02/2019] [Accepted: 12/14/2019] [Indexed: 12/12/2022]
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Zhang N, Li X, Ye J, Yang Y, Huang Y, Zhang X, Xiao M. Effect of Gellan Gum and Xanthan Gum Synergistic Interactions and Plasticizers on Physical Properties of Plant-Based Enteric Polymer Films. Polymers (Basel) 2020; 12:polym12010121. [PMID: 31948039 PMCID: PMC7023006 DOI: 10.3390/polym12010121] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Revised: 12/16/2019] [Accepted: 01/01/2020] [Indexed: 12/16/2022] Open
Abstract
The mechanical and barrier properties of plant-based enteric polymer films were enhanced by synergistic interactions between binary gum mixtures and adding plasticizers. The results indicated that the best ratio of gellan gum (GG) and xanthan gum (XG) was 7:3 by comparing tensile strength, tensile elongation, transmittance, and water vapor permeability of plant-based enteric polymer films and rheological properties of solutions. Polyethylene glycol 400 (PEG-400) was an effective plasticizer in improving plasticity and water vapor barrier property of the plant-based enteric polymer film. Rheology measurement and different characterization methods, including Fourier transform infrared spectroscopy, thermogravimetric analysis, differential scanning calorimetry, X-ray diffraction, and scanning electron microscopy, were used to explain interactions between GG and XG as well as PEG-400 and components of the film. The new mixed system, composed of GG/XG mixture with ratio of 7:3 as a novel gelling agent and PEG-400 as a plasticizer, was applied to prepare plant-based enteric hard capsules, which have potential applications in medicines and functional food preparations.
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Affiliation(s)
- Na Zhang
- College of Chemical Engineering, Huaqiao University, Jimei Road, Jimei District, Xiamen 361021, Fujian, China; (X.L.); (J.Y.); (Y.Y.); (Y.H.); (X.Z.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Jimei Road, Jimei District, Xiamen 361021, Fujian, China
- Correspondence: (N.Z.); (M.X.)
| | - Xiaohui Li
- College of Chemical Engineering, Huaqiao University, Jimei Road, Jimei District, Xiamen 361021, Fujian, China; (X.L.); (J.Y.); (Y.Y.); (Y.H.); (X.Z.)
| | - Jing Ye
- College of Chemical Engineering, Huaqiao University, Jimei Road, Jimei District, Xiamen 361021, Fujian, China; (X.L.); (J.Y.); (Y.Y.); (Y.H.); (X.Z.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Jimei Road, Jimei District, Xiamen 361021, Fujian, China
| | - Yucheng Yang
- College of Chemical Engineering, Huaqiao University, Jimei Road, Jimei District, Xiamen 361021, Fujian, China; (X.L.); (J.Y.); (Y.Y.); (Y.H.); (X.Z.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Jimei Road, Jimei District, Xiamen 361021, Fujian, China
| | - Yayan Huang
- College of Chemical Engineering, Huaqiao University, Jimei Road, Jimei District, Xiamen 361021, Fujian, China; (X.L.); (J.Y.); (Y.Y.); (Y.H.); (X.Z.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Jimei Road, Jimei District, Xiamen 361021, Fujian, China
| | - Xueqin Zhang
- College of Chemical Engineering, Huaqiao University, Jimei Road, Jimei District, Xiamen 361021, Fujian, China; (X.L.); (J.Y.); (Y.Y.); (Y.H.); (X.Z.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Jimei Road, Jimei District, Xiamen 361021, Fujian, China
| | - Meitian Xiao
- College of Chemical Engineering, Huaqiao University, Jimei Road, Jimei District, Xiamen 361021, Fujian, China; (X.L.); (J.Y.); (Y.Y.); (Y.H.); (X.Z.)
- Xiamen Engineering and Technological Research Center for Comprehensive Utilization of Marine Biological Resources, Jimei Road, Jimei District, Xiamen 361021, Fujian, China
- Correspondence: (N.Z.); (M.X.)
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Controlling the rheological properties of wheat starch gels using Lepidium perfoliatum seed gum in steady and dynamic shear. Int J Biol Macromol 2020; 143:928-936. [DOI: 10.1016/j.ijbiomac.2019.09.153] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/13/2019] [Revised: 08/24/2019] [Accepted: 09/22/2019] [Indexed: 12/24/2022]
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Langari MM, Nikzad M, Ghoreyshi AA, Mohammadi M. Isolation of Nanocellulose from Broomcorn Stalks and Its Application for Nanocellulose/Xanthan Film Preparation. ChemistrySelect 2019. [DOI: 10.1002/slct.201902533] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
Affiliation(s)
- Mahsa Mousavi Langari
- Department of Chemical EngineeringBabol Noshirvani University of Technology Shariati St. Babol 47148-71167 Iran
| | - Maryam Nikzad
- Department of Chemical EngineeringBabol Noshirvani University of Technology Shariati St. Babol 47148-71167 Iran
| | - Ali Asghar Ghoreyshi
- Department of Chemical EngineeringBabol Noshirvani University of Technology Shariati St. Babol 47148-71167 Iran
| | - Maedeh Mohammadi
- Department of Chemical EngineeringBabol Noshirvani University of Technology Shariati St. Babol 47148-71167 Iran
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Park J, Yoo W, Yoo B. Standard Recipes for the Preparation of Thickened Barium Liquids Used in the Diagnosis of Dysphagia. Clin Nutr Res 2019; 8:265-271. [PMID: 31720252 PMCID: PMC6826056 DOI: 10.7762/cnr.2019.8.4.265] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 10/10/2019] [Accepted: 10/14/2019] [Indexed: 11/19/2022] Open
Abstract
Barium sulfate is commonly used to prepare contrast media for videofluorograpy. The flow characteristics of thickened liquids formulated for oropharyngeal imaging are known to be greatly affected by the addition of barium. In this study, thickened barium liquids were prepared by mixing a commercial xanthan gum (XG)-based thickener (Visco-up®) at different concentrations (0.1%-3.0%) with barium powder (Baritop HD®), and differences in the viscosity between thickened non-barium and thickened barium liquids were investigated. In addition, the thickness levels of thickened barium liquids, which are based on the National Dysphagia Diet (NDD) and International Dysphagia Diet Standardization Initiative (IDDSI) guidelines, were classified by measuring the viscosity (NDD) and gravity flow through a syringe (IDDSI) with 0.1%-3.0% thickener concentrations. The apparent viscosity (ηa,50) values of thickened barium liquids were much higher than those of thickened non-barium liquids, indicating that the addition of barium to the XG-based thickener resulted in further thickening. Standard recipes for preparing thickened barium liquids with desirable thickness levels were also established, showing the different thickener concentrations corresponding to the different NDD and IDDSI levels.
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Affiliation(s)
- Jaechun Park
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Korea
| | | | - Byoungseung Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Goyang 10326, Korea
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Wang S, Zhao L, Li Q, Liu C, Han J, Zhu L, Zhu D, He Y, Liu H. Impact of Mg2+, K+, and Na+ on rheological properties and chain conformation of soy hull soluble polysaccharide. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.055] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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41
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Improvement of stability of blueberry anthocyanins by carboxymethyl starch/xanthan gum combinations microencapsulation. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.034] [Citation(s) in RCA: 88] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Zavareze EDR, Kringel DH, Dias ARG. Nano-scale polysaccharide materials in food and agricultural applications. ADVANCES IN FOOD AND NUTRITION RESEARCH 2019; 88:85-128. [PMID: 31151729 DOI: 10.1016/bs.afnr.2019.02.013] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/09/2023]
Abstract
Potential applications of nanotechnology in food and agriculture include: (1) the encapsulation of functional compounds; (2) production of reinforcing materials; (3) delivery of nutraceuticals in foods; (4) food safety, for detection and control of chemical and microbiological risks; (5) active and intelligent food packaging; (6) incorporation of protective substances of seeds; (7) addition of nutrients in the soil; (8) use of controlled release pesticides. Natural polysaccharides and their derivatives are widely used in the production of nano-scale materials. This chapter examines, the use of polysaccharides, such as starch, cellulose, lignin, pectin, gums, and cyclodextrins for the production of nano-scale materials, including nanocrystals, nanoemulsions, nanocomplexes, nanocapsules, and nanofibers.
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Affiliation(s)
| | - Dianini Hüttner Kringel
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil
| | - Alvaro Renato Guerra Dias
- Department of Agroindustrial Science and Technology, Federal University of Pelotas, Pelotas, RS, Brazil.
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Jo W, Yoo B. Effects of Cellulose Gums on Rheological Interactions in Binary Mixtures of Xanthan Gum and Locust Bean Gum. Prev Nutr Food Sci 2018; 23:269-274. [PMID: 30386756 PMCID: PMC6195896 DOI: 10.3746/pnf.2018.23.3.269] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 07/23/2018] [Indexed: 11/06/2022] Open
Abstract
The effects of cellulose gums (CG), such as carboxymethyl cellulose (CMC) and hydroxypropyl methylcellulose (HPMC), on the flow and dynamic rheological properties of binary mixtures of xanthan gum (XG) and locust bean gum (LBG) were examined at different XG/LBG/CG mixing ratios (50/50/0, 47.5/47.5/5.0, 45/45/10, and 42.5/42.5/ 15.0). All XG/LBG/CG ternary mixtures showed high shear-thinning behavior and the flow behavior index values of samples containing HPMC were lower than those of samples containing CMC. An increase in consistency index and apparent viscosity values was observed for ternary gum mixtures containing HPMC, indicating that the flow properties of the XG/ LBG binary mixture were affected by the content of HPMC. Storage modulus and loss modulus values of ternary gum mixtures decreased with an increase in CG content from 5 to 15%. The maximum viscoelasticity of XG/LBG/CG mixtures was observed at a mixing ratio of 47.5/47.5/5.0. These findings suggest that the rheological properties of XG/LBG binary mixtures were strongly influenced by the addition of CMC and HPMC.
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Affiliation(s)
- Wonjun Jo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
| | - Byoungseung Yoo
- Department of Food Science and Biotechnology, Dongguk University-Seoul, Gyeonggi 10326, Korea
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Balasubramanian R, Kim SS, Lee J. Novel synergistic transparent k-Carrageenan/Xanthan gum/Gellan gum hydrogel film: Mechanical, thermal and water barrier properties. Int J Biol Macromol 2018; 118:561-568. [DOI: 10.1016/j.ijbiomac.2018.06.110] [Citation(s) in RCA: 59] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2018] [Revised: 06/22/2018] [Accepted: 06/22/2018] [Indexed: 01/06/2023]
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