1
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Arab K, Ghanbarzadeh B, Karimi S, Ebrahimi B, Hosseini M. Gelling and rheological properties of a polysaccharide extracted from Ocimum album L. seed. Int J Biol Macromol 2023; 246:125603. [PMID: 37390999 DOI: 10.1016/j.ijbiomac.2023.125603] [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: 02/03/2023] [Revised: 06/04/2023] [Accepted: 06/21/2023] [Indexed: 07/02/2023]
Abstract
In this study, a new polysaccharide was isolated from Ocimum album L. seed (OA), and its physicochemical and rheological properties were investigated. Ocimum album polysaccharide (OAP) was an acidic heteropolysaccharide with a molecular weight of 1935 kDa, and it was composed of five types of sugars: mannose (32.95 %), glucose (27.57 %), galactose (19.29 %), rhamnose, (15.96 %) and galacturonic acid (4.23 %). According to the results obtained from Huggins and Kraemer equations, the intrinsic viscosity was 6.9 dL/g in distilled water. The OAP solutions at a concentration between 0.1 and 1.5 %, showed shear-thinning behavior, and the Herschel-Bulkley and Cross models exhibited a high ability to describe the flow behavior of OAP solutions. The apparent viscosity of 1 % OAP solution was decreased in the presence of different concentrations of NaCl (0.1, 0.3, and 0.5 M), at different pHs (3-11), and in temperatures between 5 and 100 °C. Also, the pseudoplastic behavior was observed in all samples. In OAP solutions (0.1-1.5 %), the up and down curves in the shear stress-shear rate diagram did not coincide, which indicated time-dependent (thixotropic) behavior. Although, the thixotropic properties of 1 % OAP solution were weakened with adding NaCl (0.1-0.5 M) and at different pH (3-11). The results obtained from the dynamic oscillatory test showed that the OAP solutions at concentrations higher than 0.1 % had a gel-like behavior, and the viscoelastic moduli (G' and G″) were weakened in the presence of salt and with a change in pH. Also, in the temperature sweep test, the 1 % solution showed the behavior of thermally irreversible gels.
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Affiliation(s)
- Khaled Arab
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of Agriculture, University of Tabriz, P.O. Box 51666-16471, Tabriz, Iran; Department of Food Engineering, Faculty of Engineering, Near East University, P. O. Box 99138, Nicosia, Cyprus, Mersin 10, Turkey.
| | - Shafagh Karimi
- Department of Food Science and Technology, Tabriz Branch, Islamic Azad University, Tabriz, Iran
| | - Behzad Ebrahimi
- Department of Food Science and Technology, Maragheh University of Medical Sciences, Maragheh, Iran
| | - Mohammadyar Hosseini
- Department of Food Science and Hygiene, Faculty of Para-Veterinary, Ilam University, Ilam, Iran
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2
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Yang Y, Gupta VK, Du Y, Aghbashlo M, Show PL, Pan J, Tabatabaei M, Rajaei A. Potential application of polysaccharide mucilages as a substitute for emulsifiers: A review. Int J Biol Macromol 2023; 242:124800. [PMID: 37178880 DOI: 10.1016/j.ijbiomac.2023.124800] [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: 12/28/2022] [Revised: 03/08/2023] [Accepted: 05/06/2023] [Indexed: 05/15/2023]
Abstract
Mucilages are natural compounds consisting mainly of polysaccharides with complex chemical structures. Mucilages also contain uronic acids, proteins, lipids, and bioactive compounds. Because of their unique properties, mucilages are used in various industries, including food, cosmetics, and pharmaceuticals. Typically, commercial gums are composed only of polysaccharides, which increase their hydrophilicity and surface tension, reducing their emulsifying ability. As a result of the presence of proteins in combination with polysaccharides, mucilages possess unique emulsifying properties due to their ability to reduce surface tension. In recent years, various studies have been conducted on using mucilages as emulsifiers in classical and Pickering emulsions because of their unique emulsifying feature. Studies have shown that some mucilages, such as yellow mustard, mutamba, and flaxseed mucilages, have a higher emulsifying capacity than commercial gums. A synergistic effect has also been shown in some mucilages, such as Dioscorea opposita mucilage when combined with commercial gums. This review article investigates whether mucilages can be used as emulsifiers and what factors affect their emulsifying properties. A discussion of the challenges and prospects of using mucilages as emulsifiers is also presented in this review.
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Affiliation(s)
- Yadong Yang
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Vijai Kumar Gupta
- Centre for Safe and Improved Food, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK; Biorefining and Advanced Materials Research Center, Scotland's Rural College (SRUC), Kings Buildings, West Mains Road, Edinburgh EH9 3JG, UK
| | - Yating Du
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China
| | - Mortaza Aghbashlo
- Department of Mechanical Engineering of Agricultural Machinery, Faculty of Agricultural Engineering and Technology, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran
| | - Pau Loke Show
- Department of Chemical and Environmental Engineering, University of Nottingham, Malaysia, 43500 Semenyih, Selangor Darul Ehsan, Malaysia
| | - Junting Pan
- Institute of Agricultural Resources and Regional Planning, Chinese Academy of Agricultural Sciences, Beijing 100081, PR China.
| | - Meisam Tabatabaei
- Higher Institution Centre of Excellence (HICoE), Institute of Tropical Aquaculture and Fisheries (AKUATROP), Universiti Malaysia Terengganu, 21030 Kuala Nerus, Terengganu, Malaysia; Department of Biomaterials, Saveetha Dental College, Saveetha Institute of Medical and Technical Sciences, Chennai 600 077, India.
| | - Ahmad Rajaei
- Department of Food Science and Technology, Faculty of Agriculture, Shahrood University of Technology, Shahrood, Iran.
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3
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García-Valderrama EJ, Mamidi N, Antunes-Ricardo M, Gutiérrez-Uribe JA, Del Angel-Sanchez K, Elías-Zúñiga A. Engineering and Evaluation of Forcespun Gelatin Nanofibers as an Isorhamnetin Glycosides Delivery System. Pharmaceutics 2022; 14:pharmaceutics14061116. [PMID: 35745689 PMCID: PMC9229772 DOI: 10.3390/pharmaceutics14061116] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2022] [Revised: 05/15/2022] [Accepted: 05/19/2022] [Indexed: 02/01/2023] Open
Abstract
Opuntia ficus-indica (L.) Mill (OFI) is considered a natural source of bioactive phytochemicals, mainly isorhamnetin glycosides (IRGs). These compounds have demonstrated antioxidant, anti-inflammatory, and anticancer activities, among others. The development of a suitable delivery system for these compounds is needed to improve their chemical and biological stability. This study aimed to evaluate the feasibility of fabrication and characterization of IRG-loaded gelatin (GL) forcespun fibers and crosslinking with glutaraldehyde (GTA). Two different percentages (25% and 30% w/v) of GL were evaluated with 12% (w/v) OFI flour to obtain nanofibers GL/OFI1 and GL/OFI2, respectively. The morphology and physicochemical properties of the fibers were investigated. The results indicated that the diameters of the fibers were on the nanoscale. The amount of IRGs was determined using high-performance liquid chromatography (HPLC). The IRGs release and the cytocompatibility of the nanofibers were also evaluated. GL concentration significantly affected the IRG release. Among both nanofibers, the GL/OFI2 nanofiber achieved a cumulative IRGs release of 63% after 72 h. Both fibers were shown to be biocompatible with human skin/fibroblast cells. Specifically, GL/OFI1 nanofibers exhibited favorable features for their application as an extract-coupled release system. The IRGs-embedded GL nanofiber mats may become a good alternative for the delivery of phytochemicals for the health sector and biomedical applications.
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Affiliation(s)
- Elsy J. García-Valderrama
- Tecnologico de Monterrey, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur., Monterrey C.P. 64849, Mexico; (E.J.G.-V.); (M.A.-R.)
| | - Narsimha Mamidi
- Tecnologico de Monterrey, Department of Chemistry and Nanotechnoloogy, Campus Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur., Monterrey C.P. 64849, Mexico; (K.D.A.-S.); (A.E.-Z.)
- Correspondence: (N.M.); (J.A.G.-U.); Tel.: +52-222-303-2000 (ext. 2272) (J.A.G.-U.)
| | - Marilena Antunes-Ricardo
- Tecnologico de Monterrey, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur., Monterrey C.P. 64849, Mexico; (E.J.G.-V.); (M.A.-R.)
- Tecnologico de Monterrey, The Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur., Monterrey C.P. 64849, Mexico
| | - Janet A. Gutiérrez-Uribe
- Tecnologico de Monterrey, Centro de Biotecnología-FEMSA, Av. Eugenio Garza Sada 2501 Sur., Monterrey C.P. 64849, Mexico; (E.J.G.-V.); (M.A.-R.)
- Tecnologico de Monterrey, The Institute for Obesity Research, Av. Eugenio Garza Sada 2501 Sur., Monterrey C.P. 64849, Mexico
- Tecnologico de Monterrey, Campus Puebla, Av. Atlixcáyotl 5718, Puebla C.P. 72453, Mexico
- Correspondence: (N.M.); (J.A.G.-U.); Tel.: +52-222-303-2000 (ext. 2272) (J.A.G.-U.)
| | - Karina Del Angel-Sanchez
- Tecnologico de Monterrey, Department of Chemistry and Nanotechnoloogy, Campus Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur., Monterrey C.P. 64849, Mexico; (K.D.A.-S.); (A.E.-Z.)
| | - Alex Elías-Zúñiga
- Tecnologico de Monterrey, Department of Chemistry and Nanotechnoloogy, Campus Monterrey, Escuela de Ingeniería y Ciencias, Av. Eugenio Garza Sada 2501 Sur., Monterrey C.P. 64849, Mexico; (K.D.A.-S.); (A.E.-Z.)
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4
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Himashree P, Sengar AS, Sunil CK. Food thickening agents: Sources, chemistry, properties and applications - A review. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100468] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Gharanjig H, Iri M, Hosseinnezhad M, Gharanjig K, Jafari SM. Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum. J Food Sci 2022; 87:585-598. [PMID: 34997936 DOI: 10.1111/1750-3841.16016] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2021] [Revised: 11/17/2021] [Accepted: 11/23/2021] [Indexed: 11/30/2022]
Abstract
Enhanced thermal stability of anthocyanins from black barberry was obtained using an optimum concentration of Angum gum (AG) and cress seed gum (CSG). To this goal initially, the phytochemical characteristics, and the thermal stability of purified and non-purified anthocyanins were investigated to perceive the effect of the purification process. Then the effect of each gum and its concentration was evaluated on the thermal degradation kinetics of anthocyanins. Results demonstrated that both gums enhanced the thermal stability of anthocyanins, while CSG had a superior effect. Findings also revealed that the half-life of anthocyanin was increased at 60°C from 366 ± 22.8 to 432 ± 4.2 and 636 ± 52.8 min in presence of AG and CSG, respectively. TGA results confirmed that the presence of SF-AG and CSG in their optimum concentration enhanced the heat stability of anthocyanin extract. Also, physical molecular bondings were confirmed by the FTIR spectrums where some peaks attributed to both of the extract and the gums were shifted. Plateau or flake-like micro-particles were detected by SEM which correspond with the most freeze-dried microcapsules. PRACTICAL APPLICATION: The results of this study may contribute to the enhanced thermal stability of anthocyanins from barberry that can be used as a coloring agent in beverage and food systems. Moreover, it can be used in preparation of natural nutraceuticals and pharmaceuticals.
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Affiliation(s)
- Hamid Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran, Iran
| | - Marjan Iri
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran, Iran
| | - Mozhgan Hosseinnezhad
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran, Iran.,Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran, Iran
| | - Kamaladin Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran, Iran.,Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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6
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Gharanjig H, Gharanjig K, Farzi G, Hosseinnezhad M, Jafari SM. Novel complex coacervates based on Zedo gum, cress seed gum and gelatin for loading of natural anthocyanins. Int J Biol Macromol 2020; 164:3349-3360. [PMID: 32882277 DOI: 10.1016/j.ijbiomac.2020.08.218] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/14/2020] [Revised: 08/23/2020] [Accepted: 08/28/2020] [Indexed: 02/07/2023]
Abstract
This study aimed to characterize novel complex coacervates based on Zedo gum and cress seed gum as natural polysaccharides with gelatin (type-A and type-B) as potential wall materials for encapsulation of anthocyanins. The coacervates were prepared under optimum conditions (pH and gum to gelatin ratio), freeze-dried, and the resulted powders were analyzed in terms of thermal stability, morphology, and molecular interactions. The thermogravimetric analysis revealed that molecular interaction between polysaccharides and gelatins led to enhance the thermal stability of gums. The morphology of coacervates showed that while ZG-gelatin and CSG-gelatin coacervates resulted in cubic and irregular particles, freeze-drying severely changed the morphology of coacervates. Moreover, SEM images at lower magnification showed big voids for lyophilized coacervates, while SEM images confirmed a compact and dense microstructure of coacervates at higher magnification and BET method. Also, the molecular interaction of polysaccharides and gelatin in aqueous media was assessed using Raman spectroscopy. Furthermore, findings showed that the type-A of gelatin is a more suitable protein to form coacervates with polysaccharides. In the next step, natural anthocyanins from barberry were encapsulated by proposed coacervates as wall material. The encapsulated extract had elevated thermal stability and showed a lower degradation rate.
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Affiliation(s)
- Hamid Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran 16765-654, Iran
| | - Kamaladin Gharanjig
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran 16765-654, Iran; Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran 16765-654, Iran.
| | - Gholamali Farzi
- Department of Materials and Polymer Engineering, Faculty of Engineering, Hakim Sabzevari University, P.O. Box 397, Sabzevar, Iran
| | - Mozhgan Hosseinnezhad
- Department of Organic Colorants, Institute for Color Science and Technology, Tehran 16765-654, Iran; Center of Excellence for Color Science and Technology, Institute for Color Science and Technology, Tehran 16765-654, Iran
| | - Seid Mahdi Jafari
- Department of Food Materials and Process Design Engineering, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
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7
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Niknam R, Ghanbarzadeh B, Ayaseh A, Rezagholi F. Barhang (
Plantago major
L.) seed gum: Ultrasound‐assisted extraction optimization, characterization, and biological activities. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14750] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
Affiliation(s)
- Rasoul Niknam
- Faculty of Agriculture, Department of Food Science and Technology University of Tabriz Tabriz Iran
| | - Babak Ghanbarzadeh
- Faculty of Agriculture, Department of Food Science and Technology University of Tabriz Tabriz Iran
- Faculty of Engineering, Department of Food Engineering Near East University Nicosia Turkey
| | - Ali Ayaseh
- Faculty of Agriculture, Department of Food Science and Technology University of Tabriz Tabriz Iran
| | - Fatemeh Rezagholi
- Faculty of Engineering, Department of Food Engineering Near East University Nicosia Turkey
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8
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Gharanjig H, Gharanjig K, Hosseinnezhad M, Jafari SM. Development and optimization of complex coacervates based on zedo gum, cress seed gum and gelatin. Int J Biol Macromol 2020; 148:31-40. [DOI: 10.1016/j.ijbiomac.2020.01.115] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/30/2019] [Revised: 12/26/2019] [Accepted: 01/11/2020] [Indexed: 01/10/2023]
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9
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Shi J, Xu Y, Guo J, Mu X, Wang C, Chen X, Zhang J. Extraction, purification, characterization, and rheological properties of a glycoprotein from Cynomorium songaricum Rupr. Biotechnol Appl Biochem 2020; 68:41-51. [PMID: 31981375 DOI: 10.1002/bab.1892] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/03/2019] [Accepted: 01/21/2020] [Indexed: 12/25/2022]
Abstract
Cynomorium songaricum Rupr is widely known in China as a traditional herbal medicine. In this study, single-factor experiments and response surface methodology were used to optimize the extraction of Cynomorium songaricum Rupr glycoprotein (CSG). The results show that a maximum glycoprotein yield of 6.39 ± 0.32% was achieved at a ratio of solid to liquid 32:1 for 4.2 H at 52 °C. Then, the IR, monosaccharide composition, amino acid composition, type of glycopeptide linkage, and average molecular weight of CSG-1 purified from CSG were characterized. The results indicate that CSG-1 presented the characteristic absorption peak of polysaccharide and protein, including four monosaccharides and 17 amino acids, had O-linked glycopeptide bonds, Mw , Wn , Mw /Mn , Mp , and the z-average were 5.343 × 106 , 3.203 × 106 , 1.668, 8.911 × 106 , and 6.948 × 106 , respectively. Besides, CSG-1 solution was described by the Herschel-Bulkley model and it behaved as a shear-thinning fluid. Also, under a frequency sweep the moduli G' and G″ both increased with increasing CSG-1 concentration and the CSG-1 dispersions had weak thermal stability over the temperature sweep. These results provide a scientific basis for the further study of Cynomorium songaricum Rupr.
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Affiliation(s)
- Jipeng Shi
- College of Life Science, Northwest Normal University, Lanzhou, People's Republic of China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Lanzhou, People's Republic of China
| | - Yunfei Xu
- College of Life Science, Northwest Normal University, Lanzhou, People's Republic of China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Lanzhou, People's Republic of China
| | - Jie Guo
- College of Life Science, Northwest Normal University, Lanzhou, People's Republic of China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Lanzhou, People's Republic of China
| | - Xingxing Mu
- College of Life Science, Northwest Normal University, Lanzhou, People's Republic of China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Lanzhou, People's Republic of China
| | - Chengbo Wang
- College of Life Science, Northwest Normal University, Lanzhou, People's Republic of China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Lanzhou, People's Republic of China
| | - Xin Chen
- College of Life Science, Northwest Normal University, Lanzhou, People's Republic of China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Lanzhou, People's Republic of China
| | - Ji Zhang
- College of Life Science, Northwest Normal University, Lanzhou, People's Republic of China.,Bioactive Products Engineering Research Center for Gansu Distinctive Plants, Lanzhou, People's Republic of China
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Junqueira LA, da Silva VM, Amaral TN, Prado MET, de Resende JV. Effects of temperature and concentration on the rheological properties of mucilage extracted from Pereskia aculeata Miller. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2019. [DOI: 10.1007/s11694-019-00175-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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11
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Ye J, Hua X, Wang M, Zhang W, Yang R. Effect of extraction pH on the yield and physicochemical properties of polysaccharides extracts from peanut sediment of aqueous extraction process. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.02.049] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/13/2023]
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12
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Physicochemical, rheological and thermal properties of Mesona chinensis polysaccharides obtained by sodium carbonate assisted and cellulase assisted extraction. Int J Biol Macromol 2019; 126:30-36. [DOI: 10.1016/j.ijbiomac.2018.12.211] [Citation(s) in RCA: 26] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/05/2018] [Revised: 12/18/2018] [Accepted: 12/21/2018] [Indexed: 11/19/2022]
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13
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Niknam R, Ghanbarzadeh B, Ayaseh A, Adun P. Comprehensive study of intrinsic viscosity, steady and oscillatory shear rheology of Barhang seed hydrocolloid in aqueous dispersions. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13047] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
Affiliation(s)
- Rasoul Niknam
- Department of Food Science and Technology, Faculty of AgricultureUniversity of Tabriz Tabriz Iran
| | - Babak Ghanbarzadeh
- Department of Food Science and Technology, Faculty of AgricultureUniversity of Tabriz Tabriz Iran
- Department of Food Engineering, Faculty of EngineeringNear East University Nicosia Cyprus
| | - Ali Ayaseh
- Department of Food Science and Technology, Faculty of AgricultureUniversity of Tabriz Tabriz Iran
| | - Perihan Adun
- Department of Food Engineering, Faculty of EngineeringNear East University Nicosia Cyprus
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14
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Valorization of Opuntia monacantha (Willd.) Haw. cladodes to obtain a mucilage with hydrocolloid features: Physicochemical and functional performance. Int J Biol Macromol 2019; 123:900-909. [DOI: 10.1016/j.ijbiomac.2018.11.126] [Citation(s) in RCA: 21] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2018] [Revised: 11/04/2018] [Accepted: 11/13/2018] [Indexed: 02/04/2023]
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15
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16
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Kalegowda P, Chauhan AS, Nanjaraj Urs SM. Opuntia dillenii (Ker-Gawl) Haw cladode mucilage: Physico-chemical, rheological and functional behavior. Carbohydr Polym 2016; 157:1057-1064. [PMID: 27987807 DOI: 10.1016/j.carbpol.2016.10.070] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/06/2016] [Revised: 10/01/2016] [Accepted: 10/23/2016] [Indexed: 01/04/2023]
Abstract
The yield of mucilage extracted from cladodes of Opuntia dillenii (Ker-Gawl) Haw in aqueous medium was 6.2%. The neutral sugar comprised of arabinose (38.80%), galactose (33.00%), rhamnose (15.70%), xylose (5.10%), and glucose (5.10%). The mucilage showed pseudo plastic behavior with good swelling index (20%), water holding capacity (g water/g dry sample; 4±0.10) and micrometric properties. In addition, mucilage presented intrinsic viscosity of 3.7 dL/g with average molecular weight of 1.9×103kDa. The FTIR and NMR spectra of extracted mucilage showed characteristic polysaccharide nature. Further, the mucilage exhibited anti-obesity property through lipase inhibition. These findings could highlight that isolated mucilage could be exploited as an additive in food and pharmaceutical sector.
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Affiliation(s)
- Pavithra Kalegowda
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysuru -570 020, Karnataka, India
| | - Attar Singh Chauhan
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysuru -570 020, Karnataka, India
| | - Shashirekha Mysore Nanjaraj Urs
- Department of Fruit and Vegetable Technology, CSIR-Central Food Technological Research Institute, Mysuru -570 020, Karnataka, India.
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