1
|
Ladda K, Navale J, Gharibzahedi SMT, Krishania M, Bangar SP, Khubber S. Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin. Int J Biol Macromol 2024; 274:133292. [PMID: 38914392 DOI: 10.1016/j.ijbiomac.2024.133292] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2023] [Revised: 05/28/2024] [Accepted: 06/03/2024] [Indexed: 06/26/2024]
Abstract
Complex coacervates of whey protein isolate (WPI) and two polysaccharides (almond gum (AG) and high methoxyl pectin (HMP)) under the different pHs (2.5-6.0) and biopolymer mass ratios (1:1-6:1) were prepared to achieve the maximum coacervate yield (CY). The optimum pH and mixing ratio to obtain the maximum CY of WPI-AG (75.93 %) and WPI-HMP (53.0 %) coacervates were 4.3 and 2:1, and 3.5 and 3:1, respectively. Although higher serum layers in emulsions stabilized by WPI-AG/HMP coacervates were detected at the 90 °C, remarkable heat stability under processing temperatures was obtained in ex-situ emulsions with both complex coacervates. Significantly more cold-storage and ionic stabilities were observed for emulsions formulated with WPI-AG than WPI-HMP. Peak shifts in FTIR spectra in the WPI-AG coacervate compared to the individual WPI and AG biopolymers revealed strong electrostatic interactions between these biopolymers. The absence of crystalline peaks for AG and HMP in X-ray diffraction (XRD) spectra confirmed the complexation of AG and HMP with WPI. Thermogravimetric and microstructural analyses showed that porous, loose mesh-like WPI-AG coacervates had superior thermal stability and structural integrity compared to WPI-HMP coacervates and individual biopolymers, which evidenced a more gradual weight loss pattern. WPI-AG coacervates would be promising for efficient emulsion-based delivery systems.
Collapse
Affiliation(s)
- Kshitij Ladda
- Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, CBD Belapur, Sec-15, Navi Mumbai-400614, India
| | - Jagruti Navale
- Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, CBD Belapur, Sec-15, Navi Mumbai-400614, India
| | - Seyed Mohammed Taghi Gharibzahedi
- Institute of Chemistry, Faculty of Natural Sciences and Maths, Technical University of Berlin, Straße des 17. Juni 124, 10623 Berlin, Germany; Institute of Materials Science, Faculty of Engineering, Kiel University, 24143 Kiel, Germany
| | - Meena Krishania
- Center of Innovative and Applied Bioprocessing (DBT-CIAB), Mohali-140206, India
| | - Sneh Punia Bangar
- Department of Food, Nutrition and Packaging Sciences, Clemson University, Clemson 29634, USA
| | - Sucheta Khubber
- Food Science and Technology, School of Biotechnology and Bioinformatics, DY Patil University, CBD Belapur, Sec-15, Navi Mumbai-400614, India.
| |
Collapse
|
2
|
Kongjaroen A, Gamonpilas C, Methacanon P. Effects of dispersing media on the rheological and tribological properties of basil seed mucilage-based thickened liquids. J Texture Stud 2024; 55:e12852. [PMID: 38952166 DOI: 10.1111/jtxs.12852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2024] [Revised: 06/04/2024] [Accepted: 06/15/2024] [Indexed: 07/03/2024]
Abstract
The development of thickening powders for the management of dysphagia is imperative due to the rapid growth of aging population and prevalence of the dysphagia. One promising thickening agent that can be used to formulate dysphagia diets is basil seed mucilage (BSM). This work investigates the effects of dispersing media, including water, milk, skim milk, and apple juice, on the rheological and tribological properties of the BSM-thickened liquids. Shear rheology results revealed that the thickening ability of BSM in these media in ascending order is milk < skim milk ≈ apple juice < water. On the other hand, extensional rheology demonstrated that the longest filament breakup time was observed when BSM was dissolved in milk, followed by skim milk, water, and apple juice. Furthermore, tribological measurements showed varying lubrication behavior, depending on the BSM concentration and dispersing media. Dissolution of BSM in apple juice resulted in the most superior lubrication property compared with that in other dispersing media. Overall, this study provides insights on BSM's application as a novel gum-based thickening powder in a range of beverages and emphasizes how important it is for consumers to have clear guidance for the use of BSM in dysphagia management.
Collapse
Affiliation(s)
- Akapong Kongjaroen
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
| | - Chaiwut Gamonpilas
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
| | - Pawadee Methacanon
- Advanced Polymer Technology Research Group, National Metal and Materials Technology Center (MTEC), NSTDA, Khlong Luang, Thailand
| |
Collapse
|
3
|
Guan L, Ma Y, Yu F, Jiang X, Jiang P, Zhang Y, Yuan C, Huang M, Chen Z, Liu L. The recent progress in the research of extraction and functional applications of basil seed gum. Heliyon 2023; 9:e19302. [PMID: 37662748 PMCID: PMC10472252 DOI: 10.1016/j.heliyon.2023.e19302] [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: 02/01/2023] [Revised: 08/15/2023] [Accepted: 08/17/2023] [Indexed: 09/05/2023] Open
Abstract
Basil seed gum (BSG) is a new hydrophilic colloid of natural plant origin. Extracted from basil seeds, it possesses excellent functional characteristics in terms of emulsification, rheology, gelation, stability, and adsorption, which are just as favorable as those of certain commercial gums. Besides, BSG has been widely used in food, medicine, industry, and many other fields for its physiological functions of weight reduction, detoxification, and control of blood sugar and cholesterol as a good dietary fiber. In this paper, we analyzed and discussed the extraction procedures, composition structures, functional characteristics, and modification strategies of BSG. In addition, we summarized the latest research on the applications of BSG in different industries to provide theoretical references for the high-value processing and utilization of BSG.
Collapse
Affiliation(s)
- Lingliang Guan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Yunlong Ma
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Fulai Yu
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Xue Jiang
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| | - Pan Jiang
- College of Environment and Resources, Southwest University of Science and Technology, 621000, Mianyang, Sichuan Province, China
| | - Yajiao Zhang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Chao Yuan
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Mei Huang
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Zhenxia Chen
- Tropical Crops Genetic Resources Institute, Chinese Academy of Tropical Agricultural Sciences, 571101, HaiKou, Hainan Province, China
- Key Laboratory of Biology and Cultivation of Herb Medicine, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Identification and Evaluation Center of Tropical Agricultural Wild Plant Gene Resources, Ministry of Agriculture and Rural Affairs, 571101, Haikou, Hainan Province, China
- Hainan Provincial Engineering Research Center for Tropical Medicinal Plants, 571101, Haikou, Hainan Province, China
| | - Lei Liu
- Engineering Research Center for Forest and Grassland Disaster Prevention and Reduction, Mianyang Normal University, 621000,Mianyang, Sichuan Province, China
- College of Life Science & Biotechnology, Mianyang Normal University, 621000, Mianyang, Sichuan Province, China
| |
Collapse
|
5
|
Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review. Foods 2021; 10:foods10071467. [PMID: 34202798 PMCID: PMC8303141 DOI: 10.3390/foods10071467] [Citation(s) in RCA: 12] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/02/2021] [Revised: 06/07/2021] [Accepted: 06/18/2021] [Indexed: 11/17/2022] Open
Abstract
Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4–22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12–85.6 g/100 g) and linolenic fatty acids (0.3–75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods.
Collapse
|
6
|
Sarabi‐Aghdam V, Hosseini‐Parvar SH, Motamedzadegan A, Razi SM. Phase behavior and rheological properties of basil seed gum/whey protein isolate mixed dispersions and gels. Food Sci Nutr 2021; 9:1881-1895. [PMID: 33841807 PMCID: PMC8020940 DOI: 10.1002/fsn3.2148] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2020] [Revised: 01/03/2021] [Accepted: 01/08/2021] [Indexed: 11/15/2022] Open
Abstract
Many food formulations comprise proteins and polysaccharides simultaneously, contributing in the functional properties in food systems. In this study, the effects of basil seed gum (BSG) addition to whey protein isolate (WPI) dispersions were investigated through phase behavior, steady shear flow, and small amplitude oscillatory shear tests (SAOS). The phase behavior of WPI-BSG mixed solutions was dependent on the initial concentration of biopolymers, while the effect of BSG was predominant. Herschel-Bulkley model characterized the flow behavior of ternary mixtures, very well. Furthermore, apparent viscosity, the extent of thixotropy and viscoelastic behavior enhanced with increase in BSG concentration, significantly (p ˂ .05). Temperature sweep measurements showed a reduction in WPI gelling temperature by increase in BSG concentration. SEM results depending on BSG concentration revealed the protein continuous, bicontinuous, and polysaccharide continuous networks. Phase separation may be attributed to depletion flocculation and thermodynamic incompatibility of WPI and BSG molecules. The results confirmed the occurrence of phase separation and weak-gel formation through mixtures, but the rate of gelation was more than the phase separation. In consequence, these results may open up new horizons in developing novel food products and delivery systems as well as utilizing as emulsifying, thickening and gelling agents in food and pharmaceutical industry.
Collapse
Affiliation(s)
- Vahideh Sarabi‐Aghdam
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | | | - Ali Motamedzadegan
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| | - Saeed Mirarab Razi
- Department of Food Science and TechnologySari Agricultural Sciences and Natural Resources UniversitySariIran
| |
Collapse
|