Chromatographic fractionation and molecular mass characterization of Cercidium praecox (Brea) gum

Recent advances in polysaccharides stabilized emulsions for encapsulation and delivery of bioactive food ingredients: A review

Many bioactive food ingredients were encapsulated in different forms to improve their stability and bioavailability. Emulsions have showed excellent properties in encapsulation, controlled release, and targeted delivery of bioactives. Polysaccharides are widely available and have different structures with different advantages including non-toxic, easily digested, biocompatible and can keep stable over a wide range of pH and temperatures. In this review, the most common polysaccharides and polysaccharide based complexes as emulsifiers to stabilize emulsions in recent ten years are described. The close relationships between the types and structures of polysaccharides and their emulsifying capacities are discussed. In addition, the absorption and bioavailability of bioactive food components loaded in polysaccharide stabilized emulsions are summarized. The main goal of the review is to emphasize the important roles of polysaccharides in stabilizing emulsions. Moreover, speculations regarded to some issues for the further exploration and possible onward developments of polysaccharides stabilized emulsions are also discussed.

Chemical structure and rheological studies of arabinoglucuronoxylans from the Cercidium praecox exudate brea gum

The structure of the arabinoglucuronoxylans from brea gum was elucidated through an chemical and NMR spectroscopical analysis. They are composed of xylose, arabinose, glucuronic acid and 4-O-methylglucuronic acid in a molar ratio 1:0.44:0.16:0.22. The structure consists of a central chain of (1→4)-β-d-xylopyranose of which ca.70% are susbstituted in C2 with single stubs of others sugars (β-d-Xylp, α-d-GlcpA and 4-O-Me-α-d-GlcpA), with disaccharides (α-l-Arap-(1→2)-4-O-Me-α-d-GlcpA-(1→, α-l-Arap-(1→2)-α-d-GlcpA-(1→, β-l-Araf-(1→3)-α-l-Araf-(1→ and α-l-Araf-(1→3)-α-l-Araf-(1→5), and possibly with trisaccharides of xylose. The determination of the location of the acetyl groups and their quantification in these arabinoglucuronoxylans has been achieved for the first time. Brea gum presents a higher thickening effect than gum arabic in 5% aqueous solution, demonstrating its potential usefulness for food and pharmaceutical applications.

Physicochemical Parameters for Brea Gum Exudate from Cercidium praecox Tree

Brea gum (BG) is a hydrocolloid obtained as an exudate from the Cercidium praecox tree. The physicochemical properties of brea gum are similar to those of the arabic gum and, in many cases, the former can replace the latter. The brea gum was incorporated in 2013 into the Argentine Food Code because of its ancestral background and its current food uses. Brea gum could be also used as additive or excipient for pharmacological formulations. This work reports intrinsic viscosity, coil overlap, and Mark–Houwink–Kuhn–Sakurada (MHKS) parameters of BG solutions. Partially hydrolyzed BG solution was analyzed using intrinsic viscosity measurements, dynamic light scattering and size-exclusion chromatography (SEC). The MHKS parameters, a and k, were determined for BG at 25 °C, with values of 0.4133 and 0.1347 cm3 g−1, respectively. The viscometric molecular weight of BG was 1890 kg mol−1. The hydrodynamic parameters of BG were indicative of a hyperbranched structure and spherical conformation. The knowledge obtained on the physicochemical properties of brea gum favors its use in food and pharmaceutical applications.

Formulation and characterization of bilayer films based on Brea gum and Pectin

Abstract The formulation of bilayer films is a strategy aimed at combining the advantages and properties of different film-forming materials. Bilayer films based on pectin and brea gum were formulated and their functional properties studied and compared with those presented by single layer films of each component. The micrographs and surface properties confirmed that the bilayer films can maintain their identity and prevent delamination. The mechanical properties of the films depended on the characteristics of the polymers and their interactions, and the bilayer films showed prevalence of the brea gum properties. The brea gum films showed high solubility that influenced the bilayer film solubility. The water vapour permeability of the bilayer films was dependent on the material that was exposed to the side where desorption occurred. The bilayer films presented lower water vapour permeability than the brea gum films but higher than that of pectin films of similar thicknesses. The differential properties of each layer of bilayer films make them potentially interesting for controlled drug release.

Development of edible films obtained from submicron emulsions based on whey protein concentrate, oil/beeswax and brea gum

Edible films with whey protein concentrate (WPC) with a lipid component, sunflower oil (O) or beeswax (W), to enhance barrier to water vapor were obtained. Brea gum was used as emulsifier and also as matrix component. In order to achieve emulsion with small and homogeneous droplet size, an ultrasonicator equipment was used after obtaining a pre-emulsion using a blender. The films were made by casting. Effects of lipid fraction on droplet size, zeta potential, mechanical properties, water vapor permeability (WVP), solubility, and optical properties were determined. The droplet size of emulsions with BG decreased when decreasing the lipid content in the formulation. The zeta potential was negative for all the formulations, since the pH was close to 6 for all of them and pI of BG is close to 2.5, and pI of ß-lactoglobulin and α-lactalbumin (main proteins in WPC) are 5.2 and 4.1, respectively. Increasing W or SO content in blended films reduced the tensile strength and puncture resistance significantly. BG and WPC films without lipid presented better mechanical properties. The presence of lipids decreased the WVP, as expected, and those films having BG improved this property. BG films were slightly amber as a result of the natural color of the gum. BG has shown to be a good polysaccharide for emulsifying the lipid fraction and improving the homogeneity and mechanical properties of the films with WPC and beeswax or oil.