Studies on the rheological properties and functional potentials of achi (Brachystegea eurycoma) and ogbono (Irvingia gabonesis) seed gums

Food applications of Irvingia gabonensis (Aubry-Lecomte ex. O'Rorke) Baill., the 'bush mango': A review

Irvingia gabonensis, also known as 'bush mango', is a multipurpose fruit tree, native to tropical Africa. It is a priority indigenous fruit tree in western and central Africa since its wood is used for making utensils and fruits are mostly used as food and medicine. The objective of this work is to provide an updated review of the available knowledge about physicochemical characteristics of I. gabonensis fruit in order to evaluate its potential use in the food industry. The fruit mesocarp contains various phytochemicals and ascorbic acid concentration higher than some vitamin C rich fruits, then it is consumed fresh or dried, used to produce juice and wine, or as a flavourant. I. gabonensis fruit kernel is rich in oil (63%-69% crude fat), mainly composed of myristic and lauric acids. Its triacylglycerol composition and, resultantly, melting curve and polymorphism indicate an aptitude for diverse applications, as it is solid at room temperature. Forty-one phenolic compounds were identified in the seeds and derived extracts and supplements, being ellagic acid and its derivates the most present. This review enhances our knowledge about nutritional content and health benefits of I. gabonensis whole fruit, especially its pulp and seed, evidencing the need for safer and more efficient production of value-added products.

Note. Behaviour of a Mixture of Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaryl Gums in Ice Cream Preparation

A mixture of gums from Acacia glomerosa, Enterolobium cyclocarpum and Hymenaea courbaril were tested as stabilisers in the preparation of ice cream. Quality characteristics of the product (viscosity, overrun (OR), FE, meltdown, shape factor and sensory properties) were determined. These characteristics were compared with those exhibited for products obtained with a mixture of commercial gums. The mixture tested provided suitable viscosity for ice creams with the corresponding OR and texture. It gave better foaming properties and air incorporation than the commercial gums tested and had the highest score flavour (8.16), creaminess (8.02), overall acceptability (8.12) and lowest score of iciness (2.92). The mixture of the investigated gums showed good functionality in the preparation of ice cream.

Functionality of kumquat (Fortunella margarita) in the production of fruity ice cream

BACKGROUND

The aim of this study was to investigate the effect of kumquat (Fortunella margarita) on the quality characteristics of ice cream. Kumquat paste (KP) was added to an ice cream mix at four concentrations, 0 (control), 5, 10 and 15% (w/w), for ice cream production.

RESULTS

The increment of KP level caused an increase in acidity, vitamin C content, b* value and overrun value compared with the control ice cream. The apparent viscosity of samples decreased with the addition of KP at concentrations of 5 and 10% compared with the control. Results indicated that lyophilized water extract of KP (LKE) contained remarkable phenolic compounds. It was observed that LKE exhibited moderate in vitro antioxidant capacity. KP enhanced the color, flavor, vitamin C content and Mg and K contents of the ice cream. The addition of KP positively affected the sensory properties.

CONCLUSION

KP may be used as a suitable source of natural color and flavor agent in ice cream production. KP enhanced the vitamin C content and Mg and K contents of ice cream and improved its sensory properties.

A Novel Extraction Method and Some Physicochemical Properties of Extractives of Irvingia Gabonensis seeds

The plant Irvingia gabonensis contains lipids and polymer extractives that can be a good source of excipients for oral pharmaceutical formulations. These constituents are usually extracted from the seeds with the aid of either organic solvents or enzymes. The purpose of this paper was to describe a novel, simpler, cheaper, and safer method for the simultaneous extraction of lipids and gum from I. gabonensis. A 100.0 g of seeds of I. gabonensis in 200 mL deionized water was heated at 78°C in the presence of 2.0 g sodium chloride for 1 h, and the mixture was allowed to stand for the lipids to be separated and removed by filtration. The samples were air dried at 25–30°C. The liquid fraction was centrifuged at 3445 rpm for 30 min, and the supernatant portion containing the gum was freeze dried. The samples were investigated for their true, bulk, and tapped densities as well as particle size and particle size distributions. The rheological, and near infrared absorption spectra as well as thermal behavior of the samples were also studied. The lipid and the polymeric components of I. gabonensis seeds were successfully extracted simultaneously. The true densities of the fatty and gum components were, respectively, 1.000 and 1.544 g/cm³. The melting point of the fat was 40°C and T_g of the gum was 232°C. These values were similar to those described in the literature for the components using the traditional method, demonstrating the effectiveness and efficiency of this simple novel method.

Effect of grewia gum as a suspending agent on ibuprofen pediatric formulation

The purpose of this work was to evaluate the potential of grewia gum (GG) as a suspending agent in pharmaceutical oral formulation using ibuprofen as model drug. Ibuprofen pediatric suspension (25 mg/5 mL) was formulated with grewia gum (0.5% w/v) as the suspending agent. Similar suspensions of Ibuprofen containing either sodium carboxymethylcellulose (Na-CMC) or hydroxymethylpropylcellulose (HPMC) were also produced. The suspensions were evaluated for ease of redispersion, sedimentation, rheological properties, and the effect of aging on the rheological properties at 25°C. The particle size and particle size distributions of the dispersed solute were determined. The redispersion time was 19, 11, and 0.5 min, respectively, for formulation containing Na-CMC, HPMC, and GG .The sedimentation volumes were 0.05, 0.05, and 0.125 mL, respectively, for Na-CMC, HPMC, and GG . Viscosities of suspensions at spindle speed of 25 rpm were of the order: GG > HPMC > Na-CMC when freshly prepared and of the order: HPMC > GG > Na-CMC within 6 months of storage. The particles size was 72.72, 73.82, 81.93, and 83.41 μm, respectively, for suspensions containing Na-CMC, ibuprofen alone, HPMC, and GG. Greatest hysteresis was observed in formulation containing HPMC. All the formulations were stable. It was our conclusion that the difference in the physicochemical properties of ibuprofen pediatric formulations was influenced more by the suspending agent used in the formulations than the drug. GG combined better redispersion with minimal changes in viscosity on storage compared to Na-CMC and HPMC as suspending agent. Thus GG may serve as a good suspending agent requiring no further aid in suspension redispersibility.

Rheological Characterization and Sensory Evaluation of a Typical Soft Ice Cream Made with Selected Food Hydrocolloids

The effect of two novel hydrocolloids known as Balangu seed gum (BSG) and palmate-tuber salep (PTS) with carboxymethylcellulose (CMC) on the rheological characteristics of a typical soft ice cream was studied. The power law model well described the flow behavior of mixes with a high correlation coefficient (r). The flow behavior index was in the range of 0.450-1.154, while the consistency coefficient varied from 0.051 to 6.822 Pa sn. All mixes showed a pseudoplastic behavior except the mix containing 0.3% PTS, which was found to have a slightly dilatant characteristic. An increase in the concentration was accompanied by an increase in the pseudoplasticity and consistency coefficient. The effect of selected gums on some sensory properties of a soft ice cream such as viscosity, coldness, firmness, degree of smoothness (coarseness), liquefying rate, body and texture and total acceptance has also been investigated in this work. The correlation between the apparent viscosity and sensory attributes has been determined because of the importance of viscosity in the quality evaluation of an ice cream. Taking into account the commercial ice cream properties, a 0.4% BSG gum concentration may be recommended.