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Sharkawy A, Rodrigues AE. Plant gums in Pickering emulsions: A review of sources, properties, applications, and future perspectives. Carbohydr Polym 2024; 332:121900. [PMID: 38431409 DOI: 10.1016/j.carbpol.2024.121900] [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: 10/14/2023] [Revised: 01/25/2024] [Accepted: 01/30/2024] [Indexed: 03/05/2024]
Abstract
Recently, there has been an increasing research interest in the development of Pickering emulsions stabilized with naturally derived biopolymeric particles. In this regard, plant gums, obtained as plant exudates or from plant seeds, are considered promising candidates for the development of non-toxic, biocompatible, biodegradable and eco-friendly Pickering stabilizers. The main objective of this review article is to provide a detailed overview and assess the latest advances in the formulation of Pickering emulsions stabilized with plant gum-based particles. The plant gum sources, types and properties are outlined. Besides, the current methodologies used in the production of plant gum particles formed solely of plant gums, or through interactions of plant gums with proteins or other polysaccharides are highlighted and discussed. Furthermore, the work compiles and assesses the innovative applications of plant gum-based Pickering emulsions in areas such as encapsulation and delivery of drugs and active agents, along with the utilization of these Pickering emulsions in the development of active packaging films, plant-based products and low-fat food formulations. The last part of the review presents potential future research trends that are expected to motivate and direct research to areas related to other novel food applications, as well as tissue engineering and environmental applications.
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Affiliation(s)
- Asma Sharkawy
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal.
| | - Alírio E Rodrigues
- LSRE-LCM, Department of Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias s/n, 4200-465 Porto, Portugal
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Senarathna S, Navaratne S, Wickramasinghe I, Coorey R. Use of fenugreek seed gum in edible film formation: major drawbacks and applicable methods to overcome. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2023; 60:1860-1869. [PMID: 37206420 PMCID: PMC10188714 DOI: 10.1007/s13197-022-05465-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/24/2021] [Accepted: 04/04/2022] [Indexed: 05/21/2023]
Abstract
Researching on potential biopolymer sources with the aim of developing edible films with better mechanical and barrier properties has become innovative as it would be a key factor to minimize the use of synthetic polymers in food packaging. Therefore, different biopolymers such as galactomannan have been gaining attention recently. Fenugreek seed gum is a rich source of galactomannan which is minimally researched on its applicability in edible film making. The degree of galactose substitution and polymerization are the main factors that determine the functional properties of galactomannan. A strong and cohesive film matrix cannot be produced from fenugreek seed gum as its molecular interaction is weakened due to the high galactose substitution with a high galactose/mannose ratio, 1:1. Structural modifications of galactomannan in fenugreek seed gum will lead to films with the required mechanical properties. Hence, this review summarizes recent scientific studies on the limitations of fenugreek seed gum as a film forming agent and the specific modification techniques that can be applied in order to increase its film forming capability and performance.
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Affiliation(s)
- Sandunika Senarathna
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda Sri Lanka
| | - Senevirathne Navaratne
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda Sri Lanka
| | - Indira Wickramasinghe
- Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda Sri Lanka
| | - Ranil Coorey
- School of Molecular and Life Sciences, Faculty of Science and Engineering, Curtin University, Perth, WA Australia
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Modification of chicha gum: Antibacterial activity, ex vivo mucoadhesion, antioxidant activity and cellular viability. Int J Biol Macromol 2023; 228:594-603. [PMID: 36563812 DOI: 10.1016/j.ijbiomac.2022.12.204] [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: 10/09/2022] [Revised: 12/16/2022] [Accepted: 12/17/2022] [Indexed: 12/24/2022]
Abstract
The aim of the present work was to modify the exuded gum of Sterculia striata tree by an amination reaction. The viscosity and zero potential of the chicha gum varied as a function of pH. The modification was confirmed by X-ray diffraction (XRD), infrared spectroscopy (FTIR), size exclusion chromatography (SEC), zeta potential, thermogravimetric analysis (TG), and differential scanning calorimetry (DSC). Furthermore, the chemical modification changed the molar mass and surface charge of the chicha gum. In addition, the gums were used in tests for ex vivo mucoadhesion strength, antibacterial activity against the standard strain of Staphylococcus aureus (ATCC 25923), inhibitory activity of α-glucosidase, antioxidant capacity, and viability of Caco-2 cells. Through these tests, it was found that amination caused an increase in the mucoadhesive and inhibitory activity of chicha gum against the bacterium Staphylococcus aureus. In addition, the gums (pure and modified) showed antioxidant capacity and an inhibitory effect against the α-glucosidase enzyme and did not show cytotoxic potential.
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Molaveisi M, Taheri RA, Dehnad D. Innovative application of the Echinacea purpurea (L.) extract-phospholipid phytosomes embedded within Alyssum homolocarpum seed gum film for enhancing the shelf life of chicken meat. FOOD BIOSCI 2022. [DOI: 10.1016/j.fbio.2022.102020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/14/2022]
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Henrique Marcondes Sari M, Mota Ferreira L, Cruz L. The use of natural gums to produce nano-based hydrogels and films for topical application. Int J Pharm 2022; 626:122166. [PMID: 36075522 DOI: 10.1016/j.ijpharm.2022.122166] [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: 06/12/2022] [Revised: 08/18/2022] [Accepted: 08/30/2022] [Indexed: 11/26/2022]
Abstract
Natural gums are a source of biopolymeric materials with a wide range of applications for multiple purposes. These polysaccharides are extensively explored due to their low toxicity, gelling and thickening properties, and bioadhesive potential, which have sparked interest in researchers given their use in producing pharmaceutic dosage forms compared to synthetic agents. Hence, gums can be used as gelling and film-forming agents, which are suitable platforms for topical drug administration. Additionally, recent studies have demonstrated the possibility of obtaining nanocomposite materials formed by a polymeric matrix of gums associated with nanoscale carriers that have shown superior drug delivery performance and compatibility with multiple administration routes compared to starting components. In this sense, research on topical natural gum-based form preparation containing drug-loaded nanocarriers was detailed and discussed herein. A special focus was devoted to the advantages achieved regarding physicochemical and mechanical features, drug delivery capacity, permeability through topical barriers, and biocompatibility of the hydrogels and polymeric films.
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Affiliation(s)
- Marcel Henrique Marcondes Sari
- Programa de Pós-graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria, Brazil
| | | | - Letícia Cruz
- Programa de Pós-graduação em Ciências Farmacêuticas, Centro de Ciências da Saúde, Universidade Federal de Santa Maria, Santa Maria, Brazil
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Advances in plant gum polysaccharides; Sources, techno-functional properties, and applications in the food industry - A review. Int J Biol Macromol 2022; 222:2327-2340. [DOI: 10.1016/j.ijbiomac.2022.10.020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/27/2022] [Revised: 10/01/2022] [Accepted: 10/04/2022] [Indexed: 11/05/2022]
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Muñoz LA, Vera C. N, Zúñiga-López MC, Moncada M, Haros CM. Physicochemical and functional properties of soluble fiber extracted from two phenotypes of chia (Salvia hispanica L.) seeds. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104138] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Marand SA, Alizadeh Khaledabad M, Almasi H. Optimization and Characterization of Plantago major Seed Gum/Nanoclay/Foeniculum vulgare Essential Oil Active Nanocomposite Films and Their Application in Preservation of Local Butter. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02724-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Passos AAC, Teixeira Sá DMA, Andrade PL, Barreto JJS, dos Santos NL, das Chagas RMM, de Brito Alves T, Chaves MJL, da Silva Maciel J, do Egito AS, de Azevedo Moreira R, Braga RC. Partially hydrolyzed galactomannan from Adenanthera pavonina seeds used as stabilizer, fat substitute, and food fiber source for mousses. Polym Bull (Berl) 2021. [DOI: 10.1007/s00289-020-03246-9] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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10
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Liu Y, Liu Z, Zhu X, Hu X, Zhang H, Guo Q, Yada RY, Cui SW. Seed coat mucilages: Structural, functional/bioactive properties, and genetic information. Compr Rev Food Sci Food Saf 2021; 20:2534-2559. [PMID: 33836113 DOI: 10.1111/1541-4337.12742] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2020] [Revised: 02/22/2021] [Accepted: 02/23/2021] [Indexed: 02/04/2023]
Abstract
Seed coat mucilages are mainly polysaccharides covering the outer layer of the seeds to facilitate seed hydration and germination, thereby improving seedling emergence and reducing seedling mortality. Four types of polysaccharides are found in mucilages including xylan, pectin, glucomannan, and cellulose. Recently, mucilages from flaxseed, yellow mustard seed, chia seed, and so on, have been used extensively in the areas of food, pharmaceutical, and cosmetics contributing to stability, texture, and appearance. This review, for the first time, addresses the similarities and differences in physicochemical properties, molecular structure, and functional/bioactive properties of mucilages among different sources; highlights their structure and function relationships; and systematically summarizes the related genetic information, aiming with the intent to explore the potential functions thereby extending their future industrial applications.
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Affiliation(s)
- Yan Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Zhenfei Liu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xuerui Zhu
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Xinzhong Hu
- College of Food Engineering & Nutrition Science, Shaanxi Normal University, Shaanxi, China
| | - Hui Zhang
- Shanghai Engineering Research Center of Food Microbiology, School of Medical Instruments and Food Engineering, University of Shanghai for Science and Technology, Shanghai, China
| | - Qingbin Guo
- State Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, China
| | - Rickey Y Yada
- Faculty of Land and Food Systems, University of British Columbia, Vancouver, British Columbia, Canada
| | - Steve W Cui
- Guelph Research and Development Centre, Agri- and Agri-food Canada, Guelph, Ontario, Canada
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Physicochemical properties and surface activity characterization of water-soluble polysaccharide isolated from Balangu seed (Lallemantia royleana) gum. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00593-z] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Kutlu G, Bozkurt F, Tornuk F. Extraction of a novel water-soluble gum from nettle (Urtica dioica) seeds: Optimization and characterization. Int J Biol Macromol 2020; 162:480-489. [DOI: 10.1016/j.ijbiomac.2020.06.179] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2019] [Revised: 06/16/2020] [Accepted: 06/18/2020] [Indexed: 11/17/2022]
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13
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Beikzadeh S, Khezerlou A, Jafari SM, Pilevar Z, Mortazavian AM. Seed mucilages as the functional ingredients for biodegradable films and edible coatings in the food industry. Adv Colloid Interface Sci 2020; 280:102164. [PMID: 32335381 DOI: 10.1016/j.cis.2020.102164] [Citation(s) in RCA: 51] [Impact Index Per Article: 12.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/15/2020] [Revised: 04/16/2020] [Accepted: 04/17/2020] [Indexed: 01/06/2023]
Abstract
In recent years, environmental problems, consumer health concerns, and economic limitations associated with synthetic plastics have led to the application of renewable, biodegradable, and edible resources for developing food packaging. Edible packaging can be important in maintaining the food quality and preventing the microbial and chemical spoilage of foods. Several seeds can produce 'seed-based mucilage' with different techno-functional properties for application in various food products. In the field of packaging, these mucilages can be extruded into coatings and films and improve the barrier properties against the transfer of oxygen and moisture. Likewise, bioactive ingredients can also be incorporated into these mucilages which will extend the shelf life of food products. This study gives an overview of various seed mucilages, their production and characteristics of the films/coatings prepared with them for successful applications in different food products.
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Affiliation(s)
- Samira Beikzadeh
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Arezou Khezerlou
- Student Research Committee, Department of Food Sciences and Technology, Faculty of Nutrition and Food Sciences, Tabriz University of Medical Sciences, Tabriz, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineerin3g, Gorgan University of Agricultural Science and Natural Resources, Gorgan, Iran.
| | - Zahra Pilevar
- Student Research Committee, Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran
| | - Amir Mohammad Mortazavian
- Department of Food Technology, Faculty of Nutrition Sciences and Food Technology/ National Nutrition and Food Technology Research Institute, Shahid Beheshti University of Medical Sciences, Tehran, Iran.
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Safdar B, Pang Z, Liu X, Jatoi MA, Rashid MT. Optimising deproteinisation methods and effect of deproteinisation on structural and functional characteristics of flaxseed gum. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14500] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Bushra Safdar
- Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China
- Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
| | - Zhihua Pang
- Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China
- Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
| | - Xinqi Liu
- Beijing Advance Innovation Center for Food Nutrition and Human Health Beijing Technology and Business University Beijing 100048China
- Beijing Engineering and Technology Research Center of Food Additives School of Food and Chemical Engineering Beijing Technology and Business University Beijing 100048 China
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Ribeiro DML, Carvalho Júnior AR, Vale de Macedo GHR, Chagas VL, Silva LDS, Cutrim BDS, Santos DM, Soares BLL, Zagmignan A, de Miranda RDCM, de Albuquerque PBS, Nascimento da Silva LC. Polysaccharide-Based Formulations for Healing of Skin-Related Wound Infections: Lessons from Animal Models and Clinical Trials. Biomolecules 2019; 10:E63. [PMID: 31905975 PMCID: PMC7022374 DOI: 10.3390/biom10010063] [Citation(s) in RCA: 42] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2019] [Revised: 11/08/2019] [Accepted: 11/15/2019] [Indexed: 12/17/2022] Open
Abstract
Skin injuries constitute a gateway for pathogenic bacteria that can be either part of tissue microbiota or acquired from the environmental. These microorganisms (such as Acinetobacter baumannii, Enterococcus faecalis,Pseudomonas aeruginosa, and Staphylococcus aureus) produce virulence factors that impair tissue integrity and sustain the inflammatory phase leading for establishment of chronic wounds. The high levels of antimicrobial resistance have limited the therapeutic arsenal for combatting skin infections. Thus, the treatment of non-healing chronic wounds is a huge challenge for health services worldwide, imposing great socio-economic damage to the affected individuals. This scenario has encouraged the use of natural polymers, such as polysaccharide, in order to develop new formulations (membranes, nanoparticles, hydrogels, scaffolds) to be applied in the treatment of skin infections. In this non-exhaustive review, we discuss the applications of polysaccharide-based formulations in the healing of infected wounds in animal models and clinical trials. The formulations discussed in this review were prepared using alginate, cellulose, chitosan, and hyaluronic acid. In addition to have healing actions per se, these polysaccharide formulations can act as transdermal drug delivery systems, controlling the release of active ingredients (such as antimicrobial and healing agents). The papers show that these polysaccharides-based formulations are efficient in controlling infection and improve the healing, even in chronic infected wounds. These data should positively impact the design of new dressings to treat skin infections.
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Affiliation(s)
- Diogo Marcelo Lima Ribeiro
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | - Alexsander Rodrigues Carvalho Júnior
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | - Gustavo Henrique Rodrigues Vale de Macedo
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | - Vitor Lopes Chagas
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | - Lucas dos Santos Silva
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | - Brenda da Silva Cutrim
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | - Deivid Martins Santos
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | - Bruno Luis Lima Soares
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | - Adrielle Zagmignan
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | - Rita de Cássia Mendonça de Miranda
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
| | | | - Luís Cláudio Nascimento da Silva
- Programa de Pós-graduação, Universidade Ceuma, São Luís, Maranhão 65075–120, Brazil; (D.M.L.R.); (A.R.C.J.); (G.H.R.V.d.M.); (V.L.C.); (L.d.S.S.); (B.d.S.C.); (D.M.S.); (B.L.L.S.); (A.Z.); (R.d.C.M.d.M.)
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Vera C. N, Laguna L, Zura L, Puente L, Muñoz LA. Evaluation of the physical changes of different soluble fibres produced during an in vitro digestion. J Funct Foods 2019. [DOI: 10.1016/j.jff.2019.103518] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022] Open
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Kpodo FM, Agbenorhevi JK, Alba K, Kontogiorgos V. Emulsifying properties of Ghanaian grewia gum. Int J Food Sci Technol 2019. [DOI: 10.1111/ijfs.14389] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/28/2023]
Affiliation(s)
- Fidelis Mawunyo Kpodo
- Department of Nutrition and Dietetics University of Health and Allied Sciences Ho Ghana
| | - Jacob Kwaku Agbenorhevi
- Department of Food Science and Technology Kwame Nkrumah University of Science and Technology Kumasi Ghana
| | - Katerina Alba
- Department of Biological Sciences University of Huddersfield Queensgate HD1 3DH UK
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Salarbashi D, Bazeli J, Fahmideh-Rad E. Fenugreek seed gum: Biological properties, chemical modifications, and structural analysis– A review. Int J Biol Macromol 2019; 138:386-393. [DOI: 10.1016/j.ijbiomac.2019.07.006] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2018] [Revised: 06/30/2019] [Accepted: 07/01/2019] [Indexed: 01/16/2023]
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Sardarodiyan M, Arianfar A, Mohamadi San A, Naji-Tabasi S. INVESTIGATING FUNCTIONAL CHARACTERISTICS OF WATER-SOLUBLE POLYSACCHARIDE ISOLATED FROM BALANGU SEED (LALLEMANTIA ROYLEANA) GUM. FOOD SCIENCE AND TECHNOLOGY 2019. [DOI: 10.15673/fst.v13i2.1398] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Abstract
In this study, the influence of molecular weight (MW) was measured on functional characteristics of Balangu seed (Lallemantia royleana) gum (BSG) fractions. Firstly, BSG fractionated by precipitation method using ethanol basis on MW. Two fractions called precipitate (PER) Balangu and supernatant (SUPER) Balangu were obtained as the highest and lowest MW fractions, respectively. Then the physicochemical properties (uronic acid, protein and molecular weight) were investigated for BSG and fractions. Moreover, the rheological characteristics of BSG and fractions emulsions were determined. The results showed, the value of MW for Balangu, PER-Balangu and SUPER-BSG were 3120 kDa, 6130 kDa and 2050 kDa, respectively. All the emulsions established shear-thinning behavior (1%, w/w). SUPER- Balangu was obtained lower storage moduli (G') and loss moduli (G''), which showed as the best uniform emulsion. The present of high uronic acid content (20.35%) and protein content (10.8%) of SUPER-Balangu led its increase emulsifying activity. PER-Balangu emulsion contains more poly-dispersed oil droplets with larger size which may be due to low protein content (6.03%). According to the results the most uniform emulsion related to SUPER-Balangu which can be a replacement for some of the plant hydrocolloids used in food products.
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El Ayeb-Zakhama A, Chahdoura H, Ziani BEC, Snoussi M, Khemiss M, Flamini G, Harzallah-Skhiri F. Ailanthus altissima (Miller) Swingle seed oil: chromatographic characterization by GC-FID and HS-SPME-GC-MS, physicochemical parameters, and pharmacological bioactivities. ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH INTERNATIONAL 2019; 26:14137-14147. [PMID: 30854623 DOI: 10.1007/s11356-019-04659-4] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/06/2018] [Accepted: 02/19/2019] [Indexed: 06/09/2023]
Abstract
This study aimed to identify the physicochemical and the chemical properties of Ailanthus altissima (Miller) Swingle seed oil and to evaluate its in vitro antioxidant and antibacterial activities and in vivo analgesic and anti-inflammatory activities. The fatty acids' composition was determined using GC-FID. The oil was screened for antioxidant activity by DPPH test. The analgesic and anti-inflammatory activities were determined using the acetic acid writhing test in mice and the carrageenan-induced paw edema assay in rats, respectively. Volatile compounds were characterized by HS-SPME-GC-MS. A. altissima produces seeds which yielded 17.32% of oil. The seed oil was characterized by a saponification number of 192.6 mg KOH∙g of oil, a peroxide value of 11.4 meq O2∙kg of oil, a K232 of 4.04, a K270 of 1.24, and a phosphorus content of 126.2 ppm. The main fatty acids identified were palmitic (3.06%), stearic (1.56%), oleic (38.35%), and linoleic acids ones (55.76%). The main aroma compounds sampled in the headspace were carbonyl derivatives. The oil presents an important antioxidant activity (IC50 = 24.57 μg/mL) and a modest antimicrobial activity. The seed oil at 1 g/kg showed high analgesic (91.31%) and anti-inflammatory effects (85.17%). The presence of high levels of unsaturated fatty acids and the noteworthy antioxidant capacity of the seed oil can hypothesize its use as an analgesic and anti-inflammatory agent.
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Affiliation(s)
- Asma El Ayeb-Zakhama
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia.
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria.
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia.
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia.
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia.
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy.
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy.
- Laboratoire de Recherche "Bioressourses: Biologie Intégrative & Valorisation", Institut Supérieur de Biotechnologie de Monastir, Université de Monastir, Avenue Tahar Hadded, BP 74, 5000, Monastir, Tunisia.
| | - Hassiba Chahdoura
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Borhane Eddine Cherif Ziani
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Mejdi Snoussi
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Mehdi Khemiss
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Guido Flamini
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
| | - Fethia Harzallah-Skhiri
- Laboratory of Recherche "Bioressourses: Biology Integrative & Valorisation" High Institute of Biotechnology of Monastir, University of Monastir, 5000, Monastir, Tunisia
- Centre de recherche scientifique et technique en Analyses physico-chimiques CRAPC, Bou Ismail, Tipaza, Algeria
- Laboratory of Genetics Biodiversity and Valorisation of Bioressources, Higher Institute of Biotechnology of Monastir, 5000, Monastir, Tunisia
- Department of Biology, College of Science, University of Hail, Ha'il, 2440, Saudi Arabia
- Department of Dental Medicine, Fattouma Bourguiba University Hospital of Monastir, Monastir, Tunisia
- Department of Pharmacy, University of Pisa, Via Bonanno 6, 56126, Pisa, Italy
- Interdepartmental Research Centre "Nutraceutical and Food for Health", University of Pisa, 56126, Pisa, Italy
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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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