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Singh R, Priya H, Kumar SR, Trivedi D, Prasad N, Ahmad F, Chengaiyan JG, Haque S, Rana SS. Gum Ghatti: A Comprehensive Review on Production, Processing, Remarkable Properties, and Diverse Applications. ACS OMEGA 2024; 9:9974-9990. [PMID: 38463282 PMCID: PMC10918680 DOI: 10.1021/acsomega.3c08198] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/18/2023] [Revised: 01/12/2024] [Accepted: 01/18/2024] [Indexed: 03/12/2024]
Abstract
Gum ghatti, popularly known as Indian gum and obtained from Anogeissus latifolia, is a complex high-molecular-weight, water-soluble, and swellable nonstarch polysaccharide comprised of magnesium and calcium salts of ghattic acids and multiple monosugars. Unlike other nontimber forest produce, gums ghatti is a low-volume but high-value product. It has several applications and is widely used as food, in pharmaceuticals, and for wastewater treatment and hydrogel formation, and it has attracted a great deal of attention in the fields of energy, environmental science, and nanotechnology. Industrial applications of gum ghatti are primarily due to its excellent emulsification, stabilization, thickening, heat tolerance, pH stability, carrier, and biodegradable properties. However, utilization of gum ghatti is poorly explored and implemented due to a lack of knowledge of its production, processing, and properties. Nevertheless, there has been interest among investigators in recent times for exploring its production, processing, molecular skeleton, and functional properties. This present review focuses on production scenarios, processing aspects, structural and functional properties, and potential applications in the food, pharmaceuticals, nonfood, and other indigenous and industrial usages.
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Affiliation(s)
- Ranjit Singh
- ICAR-Indian
Agricultural Research Institute, Gauria Karma, Hazaribagh, Jharkhand 825405, India
- Food
Engineering and Bioprocess Technology, Asian
Institute of Technology, Klong
Luang, Pathum Thani 12120, Thailand
| | - Himani Priya
- ICAR-Indian
Agricultural Research Institute, Gauria Karma, Hazaribagh, Jharkhand 825405, India
| | - Simmi Ranjan Kumar
- Department
of Biotechnology, Faculty of Science, Mahidol
University, Phayathai, Bangkok 10400, Thailand
| | - Dipika Trivedi
- Food
Engineering and Bioprocess Technology, Asian
Institute of Technology, Klong
Luang, Pathum Thani 12120, Thailand
| | - Niranjan Prasad
- Agricultural
Structures and Process Engineering Division (AS&PE), ICAR-National Institute of Secondary Agriculture, Ranchi, Jharkhand 834010, India
| | - Faraz Ahmad
- School
of Bio Science and Technology (SBST), Vellore
Institute of Technology, Vellore, Tamil Nadu 632014, India
| | - Jeevitha Gada Chengaiyan
- School
of Bio Science and Technology (SBST), Vellore
Institute of Technology, Vellore, Tamil Nadu 632014, India
| | - Shafiul Haque
- Research
and Scientific Studies Unit, College of Nursing and Allied Health
Sciences, Jazan University, Jazan 45142, Saudi Arabia
- Gilbert and
Rose-Marie Chagoury School of Medicine, Lebanese American University, Beirut 1102 2801, Lebanon
- Centre of
Medical and Bio-Allied Health Sciences Research, Ajman University, Ajman 13306, United Arab
Emirates
| | - Sandeep Singh Rana
- School
of Bio Science and Technology (SBST), Vellore
Institute of Technology, Vellore, Tamil Nadu 632014, India
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Łupina K, Kowalczyk D, Kazimierczak W. Gum Arabic/Gelatin and Water-Soluble Soy Polysaccharides/Gelatin Blend Films as Carriers of Astaxanthin-A Comparative Study of the Kinetics of Release and Antioxidant Properties. Polymers (Basel) 2021; 13:polym13071062. [PMID: 33800579 PMCID: PMC8036643 DOI: 10.3390/polym13071062] [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: 03/03/2021] [Revised: 03/18/2021] [Accepted: 03/25/2021] [Indexed: 12/15/2022] Open
Abstract
Polymer blending and incorporation of active substances offer a possibility of generation of novel packaging materials with interesting features. Astaxanthin is one of the most powerful antioxidants. Hence, in this study, water-soluble AstaSana astaxanthin (AST) was incorporated into 75/25 gum arabic/gelatin (GAR75/GEL25) and water-soluble soy polysaccharides/gelatin (WSSP75/GEL25) blend films in different concentrations (0, 0.25%, 0.5%, 1%). Microscope images showed good compatibility between the polysaccharides and GEL. Basing on time required for 50% release, the WSSP-based film exhibited an approximately four-fold slower release rate (t50% = 65.16–142.80 min) than the GAR-based film (t50% = 14.64–34.02 min). This result was mainly ascribed to the slower dissolution of the WSSP-based carrier. The faster release rate of the GAR-based films resulted in stronger antioxidant activity (quarter-scavenging time (t25%ABTS) = 0.22–7.51 min) in comparison to the WSSP-based films (t25%ABTS = 0.91–12.94 min). The increase in the AST concentration was accompanied by gradually reduced solubility and the release rate. It is possible that the increasing number of starch granules (from the AST formulation) acted as a dissolution blocking agent. In general, the WSSP75/GEL25 film displayed the most linear (the Zero-order similar) release profile. So, this carrier has potential for release of AST at a quasi-constant speed.
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Affiliation(s)
- Katarzyna Łupina
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
| | - Dariusz Kowalczyk
- Department of Biochemistry and Food Chemistry, Faculty of Food Sciences and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
- Correspondence:
| | - Waldemar Kazimierczak
- Laboratory of Biocontrol, Application and Production of EPN, Faculty of Natural Sciences and Health, Center for Interdisciplinary Research, John Paul II Catholic University of Lublin, Konstantynów 1J, 20-708 Lublin, Poland;
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pH-sensitive natural almond gum hydrocolloid based magnetic nanocomposites for theragnostic applications. Int J Biol Macromol 2020; 154:256-266. [PMID: 32179113 DOI: 10.1016/j.ijbiomac.2020.03.103] [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: 12/29/2019] [Revised: 03/12/2020] [Accepted: 03/12/2020] [Indexed: 12/18/2022]
Abstract
In this study, iron oxide (γFe2O3) nanoparticles synthesized via hydrothermal route and doxorubicin (Dox) were successfully encapsulated into natural almond gum hydrocolloids via antisolvent precipitation technique. Cubic γFe2O3 crystal structure of the synthesized iron oxide nanoparticles were confirmed using X-ray diffraction and X-ray photoelectron spectroscopy. The refinement of XRD and elemental analysis revealed oxygen vacancies, which is also indicated by an increased magnetization comparable to bulk γFe2O3. Magnetization studies revealed the superparamagnetic nature of IO and IODPC nanoparticles. The particles were characterized for its morphology (TEM and FESEM), size (FESEM, DLS), surface charge (DLS) and MRI (proton relaxation). The heating ability of the IO and IODPC nanoparticles was studied and their specific absorption rate was found to be 83.06 W/g and 154.37 W/g respectively. The entrapment efficiency of the IODPC nanoparticles was found to be 88.29%. The drug release studies revealed that IODPC nanoparticles were more responsive towards acidic pH and their release follows Higuchi diffusion kinetics. In-vitro uptake and in-vitro cell viability studies were performed for IODPC nanoparticles using HeLA cell lines.
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Apolinar-Valiente R, Williams P, Nigen M, Tamayo VM, Doco T, Sanchez C. Recovery, structure and physicochemical properties of an aggregate-rich fraction from Acacia senegal gum. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2018.11.054] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Sanchez C, Nigen M, Mejia Tamayo V, Doco T, Williams P, Amine C, Renard D. Acacia gum: History of the future. Food Hydrocoll 2018. [DOI: 10.1016/j.foodhyd.2017.04.008] [Citation(s) in RCA: 54] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
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Castel V, Zivanovic S, Jurat-Fuentes JL, Santiago LG, Rubiolo AC, Carrara CR, Harte FM. Chromatographic fractionation and molecular mass characterization of Cercidium praecox (Brea) gum. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2016; 96:4345-4350. [PMID: 26801963 DOI: 10.1002/jsfa.7642] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/09/2015] [Revised: 09/17/2015] [Accepted: 01/15/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Brea gum (BG) is an exudate from the Cercidium praecox tree that grows in semi-arid regions of Argentina. Some previous studies on BG have shown physicochemical characteristics and functional features similar to those of gum arabic. However, there is a need to elucidate the molecular structure of BG to understand the functionality. In this sense, BG was fractionated using hydrophobic interaction chromatography and the obtained fractions were analyzed by size exclusion chromatography. RESULTS Analysis of the fractions showed that the bulk of the gum (approx. 84% of the polysaccharides) was a polysaccharide of 2.79 × 10(3) kDa. The second major fraction (approx. 16% of the polysaccharides) was a polysaccharide-protein complex with a molecular mass of 1.92 × 10(5) kDa. A third fraction consisted of protein species with a wide range of molecular weights. The molecular weight distribution of the protein fraction was analyzed by size exclusion chromatography. Comparison of the elution profiles of the exudates in native and reducing conditions revealed that some of the proteins were forming aggregates through disulfide bridges in native conditions. Further analysis of the protein fraction by SDS-PAGE showed proteins with molecular weight ranging from 6.5 to 66 kDa. CONCLUSIONS The findings showed that BG consists of several fractions with heterogeneous chemical composition and polydisperse molecular weight distributions. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Virginia Castel
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Svetlana Zivanovic
- Department of Food Science and Technology, University of Tennessee, Knoxville, Tennessee, 37996-4539, USA
| | - Juan L Jurat-Fuentes
- Department of Entomology and Plant Pathology, University of Tennessee, Knoxville, Tennessee, 37996-4539, USA
| | - Liliana G Santiago
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Amelia C Rubiolo
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Carlos R Carrara
- Instituto de Tecnología de Alimentos, Facultad de Ingeniería Química, Universidad Nacional del Litoral, Santa Fe, Argentina
| | - Federico M Harte
- Department of Food Science, Pennsylvania State University, University Park, PA, 16802, USA
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Vanloot P, Dupuy N, Guiliano M, Artaud J. Characterisation and authentication of A. senegal and A. seyal exudates by infrared spectroscopy and chemometrics. Food Chem 2012; 135:2554-60. [DOI: 10.1016/j.foodchem.2012.06.125] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2011] [Revised: 04/18/2012] [Accepted: 06/21/2012] [Indexed: 12/01/2022]
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Mahfoudhi N, Chouaibi M, Donsì F, Ferrari G, Hamdi S. Chemical composition and functional properties of gum exudates from the trunk of the almond tree (Prunus dulcis). FOOD SCI TECHNOL INT 2012; 18:241-50. [DOI: 10.1177/1082013211415173] [Citation(s) in RCA: 64] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
The physicochemical components and functional properties of the gum exudates from the trunk of the almond tree ( Prunus dulcis) have been investigated, along with the emulsification and foaming properties. The gum exudates are composed on dry weight basis by 2.45% of proteins, 0.85% of fats and 92.36% of carbohydrates. The latter consist of arabinose, xylitol, galactose and uronic acid (46.8 : 10.9 : 35.5 : 6.0 mass ratio) with traces of rhamnose, mannose and glucose. Moreover, gum exudates are rich in minerals, such as sodium, potassium, magnesium, calcium and iron. The emulsifying capacity was studied for a 20% w/w olive oil in water emulsion as a function of gum concentration (from 3% to 12% w/w in the aqueous phase) as well as pH levels (from 3.0 to 10.0). The most stable and homogeneous emulsion was prepared with an 8% w/w aqueous almond gum solution at a pH between 5.0 and 8.0. In particular, for the same formulation, the emulsion processed by high pressure homogenization (5 passes at 200 MPa) resulted to be extremely stable under accelerated ageing, exhibiting no significant change in droplet size distribution for 14 days at 55 °C. All the tested systems exhibited an extremely low foaming capacity.
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Affiliation(s)
- N Mahfoudhi
- UR Valorisation et conservation des produits alimentaires, Ecole Supérieure des Industries Alimentaires de Tunis, 58 Rue Alain SAVARY, Cité Elkhadra, Tunis, Tunisie
| | - M Chouaibi
- UR Valorisation et conservation des produits alimentaires, Ecole Supérieure des Industries Alimentaires de Tunis, 58 Rue Alain SAVARY, Cité Elkhadra, Tunis, Tunisie
| | - F Donsì
- Department of Chemical and Food Engineering, University of Salerno, via Ponte Don Melillo, Fisciano (SA), Italy
| | - G Ferrari
- Department of Chemical and Food Engineering, University of Salerno, via Ponte Don Melillo, Fisciano (SA), Italy
| | - S Hamdi
- UR Valorisation et conservation des produits alimentaires, Ecole Supérieure des Industries Alimentaires de Tunis, 58 Rue Alain SAVARY, Cité Elkhadra, Tunis, Tunisie
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Kaur L, Singh J, Singh H. Characterization of Gum Ghatti (Anogeissus latifolia): A Structural and Rheological Approach. J Food Sci 2009; 74:E328-32. [DOI: 10.1111/j.1750-3841.2009.01244.x] [Citation(s) in RCA: 42] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Yebeyen D, Lemenih M, Feleke S. Characteristics and quality of gum arabic from naturally grown Acacia senegal (Linne) Willd. trees in the Central Rift Valley of Ethiopia. Food Hydrocoll 2009. [DOI: 10.1016/j.foodhyd.2007.12.008] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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Ali BH, Ziada A, Blunden G. Biological effects of gum arabic: a review of some recent research. Food Chem Toxicol 2008; 47:1-8. [PMID: 18672018 DOI: 10.1016/j.fct.2008.07.001] [Citation(s) in RCA: 202] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2008] [Revised: 06/10/2008] [Accepted: 07/03/2008] [Indexed: 02/06/2023]
Abstract
Gum arabic (GA) is a branched-chain, complex polysaccharide, either neutral or slightly acidic, found as a mixed calcium, magnesium and potassium salt of a polysaccharidic acid. The backbone is composed of 1,3-linked beta-D-galactopyranosyl units. The side chains are composed of two to five 1,3-linked beta-D-galactopyranosyl units, joined to the main chain by 1,6-linkages. Pharmacologically, GA has been claimed to act as an anti-oxidant, and to protect against experimental hepatic-, renal- and cardiac toxicities in rats. These reports could not be confirmed by others. GA has been claimed to alleviate the adverse effects of chronic renal failure in humans. This could not be corroborated experimentally in rats. Reports on the effects of GA on lipid metabolism in humans and rats are at variance, but mostly suggest that GA ingestion can reduce plasma cholesterol concentrations in rats. GA has proabsorptive properties and can be used in diarrhoea. It enhances dental remineralization, and has some antimicrobial activity, suggesting a possible use in dentistry. GA has been shown to have an adverse effect on electrolyte balance and vitamin D in mice, and to cause hypersensitivity in humans. More studies are needed before the pharmacological properties of GA can be utilized in therapy.
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Affiliation(s)
- Badreldin H Ali
- Department of Pharmacology, College of Medicine and Health Sciences, Sultan Qaboos University, P.O. Box 35, Al Khod 123, Oman.
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Studies on Acacia exudate gums: Part VI. Interfacial rheology of Acacia senegal and Acacia seyal. Food Hydrocoll 2008. [DOI: 10.1016/j.foodhyd.2007.02.008] [Citation(s) in RCA: 62] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Yadav MP, Manuel Igartuburu J, Yan Y, Nothnagel EA. Chemical investigation of the structural basis of the emulsifying activity of gum arabic. Food Hydrocoll 2007. [DOI: 10.1016/j.foodhyd.2006.05.001] [Citation(s) in RCA: 99] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Sanchez C, Renard D, Robert P, Schmitt C, Lefebvre J. Structure and rheological properties of acacia gum dispersions. Food Hydrocoll 2002. [DOI: 10.1016/s0268-005x(01)00096-0] [Citation(s) in RCA: 131] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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