Effects of different hydrocolloids on the water migration, rheological and 3D printing characteristics of β-carotene loaded yam starch-based hydrogel

The effects of guar gum (GG), xanthan gum (XG), carrageenan gum (CG), xanthan-guar gum blend (XG-GG), chitosan (CS), gum arabic (GA) on the water migration, rheological and 3D printing properties of β-carotene loaded yam starch-based hydrogel (BCH) were investigated to expand product form of β-carotene. The results showed that CS addition promoted the migration of weakly bound water to tightly bound water in BCH. Addition of GG, CG, XG-GG, CS and GA enhanced apparent viscosity, G', G'', hardness and gumminess of BCH. CG, XG-GG, CS and GA addition improved printing stability of BCH. The printed objects added with GG and CS displayed smooth lines with fine resolution and higher formability, which showed a more uniform pore distribution and thinner gel skeleton structure. The results of XRD showed that hydrocolloids addition decreased the relative crystallinity of BCH. A combination of physicochemical parameters could be used to discriminate samples through hierarchical cluster analysis.

Formulation and production of persimmon milk drink and evaluation of its physicochemical, rheological, and sensorial properties

One of the effective ways for increasing milk intake in a diet is producing flavored milk. In the present study, flavored persimmon milk drinks were formulated and produced. Rheological, sensorial, and physicochemical properties of the drinks were evaluated. Different amounts of persimmon (5, 10, 20, and 30% W/V), gum Arabic (0.1 and 0.2% W/V), and sugar (3 and 5% W/V) were used to produce persimmon milk. All the experiments were done in a completely randomized design (CRD) in three replicates. First, persimmons were mixed thoroughly in a blender then, according to the formulation, whole milk was added to it and mixed again. The obtained mixture was heated up to 50 ᵒC then sugar and the gum were added and mixed completely for 3 min. The drink was pasteurized at 90 ᵒC for 1 min. Sensorial analysis revealed that the most acceptable persimmon milk was related to 0.1% gum Arabic, 5% sugar, and 10% persimmon. Flow behavior of the drinks with 20 and 30% persimmon was Non-Newtonian, while 10% persimmon samples with and without gum showed Newtonian behavior. The drinks with 20 and 30% persimmon were pseudoplastic, and their apparent viscosity increased by increasing shear rates. By applying a proper content of persimmon in milk, we can produce a nutritious flavored milk drink with acceptable taste, stability, and consistency. As this drink has high nutrient contents like phenol, dietary fiber, vitamins, antioxidants, etc., it can help promote health, especially for children.

Recent progress in the industrial and biomedical applications of tragacanth gum: A review

Natural polymers have distinct advantages over synthetic polymers because of their abundance, biocompatibility, and biodegradability. Tragacanth gum, an anionic polysaccharide, is a natural polymer which is derived from renewable sources. As a biomaterial, tragacanth gum has been used in industrial settings such as food packaging and water treatment, as well as in the biomedical field as drug carriers and for wound healing purposes. The present review provides an overview on the state-of-the-art in the field of tragacanth gum applications. The structure, properties, cytotoxicity, and degradability as well as the recent advances in industrial and biomedical applications of tragacanth gum are reviewed to offer a backdrop for future research.

Using the mixture design approach to predict the rheological properties of low-calorie dairy desserts containing gum tragacanth exuded by three Iranian Astragalus species

In this study, the flow behavior and creep parameters of saffron desserts containing gum tragacanth combinations of three species were modeled by the mixture design approach. Flow behavior and creep-recovery experiments were performed and models were predicted for apparent viscosity, consistency index, flow index, instantaneous compliance, and viscoelastic compliance. Five representative samples regarding the range of apparent viscosity at the shear rate of 50 s^-1 were subjected to sensory evaluation. According to rheological measurements, the addition of GT species of A. gossypinus led to the production of a dessert with a strong structure. Then, two samples with the highest consistency index and the lowest creep parameters were compared with two commercial saffron desserts. The results revealed that the overall acceptance of the two selected samples [containing 4% (w/w) A. gossypinus or 2.66% (w/w) A. gossypinus and 1.33% (w/w) A. fluccosus] was similar to those of the two commercial samples.

Tragacanth as an oral peptide and protein delivery carrier: Characterization and mucoadhesion

Biopolymers such as tragacanth, an anionic polysaccharide gum, can be alternative polymeric carrier for physiologically important peptides and proteins. Characterization of tragacanth is thus essential for providing a foundation for possible applications. Rheological studies colloidal solution of tragacanth at pH 3, 5 or 7 were carried out by means of steady shear and small amplitude oscillatory measurements. Tragacanth mucoadhesivity was also analyzed using an applicable rheological method and compared to chitosan, alginate and PVP. The particle size and zeta potential were measured by a zetasizer. Thermal properties of solutions were obtained using a differential scanning calorimetry. The solution exhibited shear-thinning characteristics. The value of the storage modulus (G') and the loss modulus (G″) increased with an increase in angular frequency (Ω). In all cases, loss modulus values were higher than storage values (G″>G') and viscous character was, therefore, dominant. Tragacanth and alginate showed a good mucoadhesion. Tragacanth upon dispersion created particles of a submicron size with a negative zeta potential (-7.98 to -11.92 mV). These properties were pH dependant resulting in acid gel formation at pH 3.5. Tragacanth has thus a potential to be used as an excipient for peptide/protein delivery.

Tunisian date (Phoenix dactylifera L.) by-products: Characterization and potential effects on sensory, textural and antioxidant properties of dairy desserts

Three Tunisian date varieties, Deglet Nour, Kentichi and Allig, served to produce syrups and powders, which were then examined for their physico-chemical composition and antioxidant properties. Different proportions of these sweetening-like agents were incorporated to produce nine different formulations of dairy desserts, with lower amount of added sugars to avoid any artificial flavoring or coloring agents. Sensory and color evaluation data revealed that incorporating Deglet Nour and Kentichi syrup offers the most desirable formulation. Furthermore, syrup polysaccharides and fibers contribute to better maintain the final product texture. In addition, date by-products create a good source of natural thickening agents, involved in enhancing apparent viscosity and spontaneous exudation. Thanks to their high content in phenolic compounds, date by-products considerably improve antioxidant activities of the formulated desserts. Therefore, they could be valued as natural ingredients in the formulation of novel dairy products with high nutritional-properties.

Comprehensive review on additives of topical dosage forms for drug delivery

Skin is the largest organ of the human body and plays the most important role in protecting against pathogen and foreign matter. Three important modes such as topical, regional and transdermal are widely used for delivery of various dosage forms. Among these modes, the topical dosage forms are preferred because it provides local therapeutic activity when applied to the skin or mucous membranes. Additives or pharmaceutical excipients (non-drug component of dosage form) are used as inactive ingredients in dosage form or tools for structuring dosage forms. The main use of topical dosage form additives are controling the extent of absorption, maintaining the viscosity, improving the stability as well as organoleptic property and increasing the bulk of the formulation. The overall goal of this article is to provide the clinician with information related to the topical dosage form additives and their current major applications against various diseases.