State-of-the-art advancement in tara gum polysaccharide (Caesalpinia spinosa) modifications and their potential applications for drug delivery and the food industry

In preference to synthetic or petroleum-based materials, current research in food and pharmaceutical industries has focused on the development of biodegradable and sustainable materials due to their low toxicity, and biocompatibility. In particular, the natural water-soluble polysaccharide tara gum (Caesalpinia spinosa) has been widely used as a food-grade and drug-delivery agent due to its biodegradability, and biocompatibility. Moreover, owing to its easily modifiable hydroxy groups, tara gum, and its derivatives have been employed as food packaging films and pharmaceutical materials. In the present critical review, facile grafting methods of tara gum are reviewed, and an up-to-date comprehensive application of tara gum polysaccharides revealed their uses in pH-sensitive food packaging. In addition, modified tara gum materials exhibited improved drug delivery applications with biocompatible properties. The non-toxic nature and non-Newtonian, pseudoplastic rheological properties as well as the synergistic behavior of tara gum with other polysaccharides explore its further industrial applications in several fields. Additionally, several approaches for improving tara gum for use as a stabilizer and thickener for food items, and monitoring food spoilage, have provided notable customized characteristics. In brief, its many advantages make tara gum polysaccharide a promising material for applications in the food and pharmaceutical industries.

Preparation and water erosion resistance properties of tara gum-g-poly (acrylic acid-co-methyl methacrylate) emulsion

The main purpose of this paper is to synthesize a new kind of green and environmental protection emulsion, which can be used as water erosion resistant materials. Here, a non-toxic polymer was prepared by grafting acrylic acid (AA) and methyl methacrylate (MMA) onto the long chains of tara gum (TG) to synthesize a copolymer emulsion (TG-g-P (AA-co-MMA)). The structure, thermal stability, morphology and wettability of the polymer were characterized by conventional methods, and the effects of key synthesis conditions on the performance of the emulsion (viscosity) were optimized. The erosion resistance and compressive strength of polymer-treated loess and laterite soils were evaluated under laboratory conditions. The results showed that the successful grafting of AA and MMA monomers onto TG improved its thermal stability and viscosity. In soil performance tests with low amounts of polymer additive, a 0.3 wt% application of TG-g-P (AA-co-MMA) to loess could resist continuous precipitation for >30 h with an erosion rate of 2.0 %. The compressive strength of the laterite treated with 0.4 % TG-g-P (AA-co-MMA) was 3.7 MPa, which was about three times that of the untreated soil. The results from this study suggest that TG-g-P (AA-co-MMA) emulsions have good potential for soil remediation applications.

Development and characterization of novel packaging films from composite mixtures of rice-starch, tara gum and pectin

Biodegradable films intend to replace polymers derived from petroleum. The effect of pectin and Tara gum on the properties of films prepared with rice starch and glycerol was studied in this context. FTIR analysis determined the presence of complex interactions between the components. SEM showed regular film surface with minor roughness. The evaluation of mechanical properties of the films proved the importance of pectin, Tara gum and glycerol concentration. When the proportion of pectin to Tara gum was 1:1, the tension at break, the elongation and the solubility reached the highest values while the water vapor permeability dropped to a minimum. Statistical analysis demonstrated non-linear behavior between composition and properties of the films and stated the importance of interactions between the components. Films produced from rice starch and glycerol in combination with pectin and Tara gum present competitive properties in terms of elongation, tensile stress, permeability to water vapor and solubility, displaying a uniform structure suitable for the packaging of food materials.

Properties of galactomannans and their textile-related applications-A concise review

Galactomannans are reserve carbohydrates in legume plants and are primarily extracted from their seeds. They contain galactose side chains throughout the mannose backbone and have unique features such as emulsifying, thickening, and gelling together with biodegradability, biocompatibility, and non-toxicity, which make them an appealing material. Guar gum and locust bean gum mainly are used in all galactomannan needed applications. Nonetheless, tara gum and fenugreek gum have also attracted considerable attention in recent decades. Despite the increased usage of galactomannans in the textile-related fields in recent years, there is no review article published yet. To fill this gap and to demonstrate the striking and increasing importance of galactomannans, a concise summary of the properties of common galactomannans and their comparisons is given first, followed by an account of recent developments and applications of galactomannans in the textile-related fields. The associated potential opportunities are also provided at the end of this review.

One-pot biofabrication and characterization of Tara gum/Riceberry phenolics-silver nanogel: A cytocompatible and green nanoplatform with multifaceted biological applications

This work proposed a one-pot green route for the development of a biocompatible Tara gum-Riceberry phenolics‑silver nanosphere hybrid nanocomposite (TG/RiPE-SNG) with manifold biological potentialities. The reaction system comprised of AgNO₃ as nanosilver precursor, Riceberry phenolic extract as the green in situ reductant, and Tara gum as stabilizing and anchoring agent. TG/RiPE-SNG was extensively characterized using UV-vis spectroscopy, FTIR, RAMAN, TEM, FESEM, EDX, DLS/zeta potential, XRD, and TGA analyses. Small, stable, spherical, well-dispersed SNP with an average particle size of 13.01 nm and λ_max of 421 nm were synthesized in situ, and uniformly distributed within the gel-like TG/RiPE composite. The prepared nanocomposite demonstrated superior antibacterial properties (MIC of 12.5 μg/mL) against S. aureus and S. epidermidis compared to the gum or extract. Additionally, TG/RiPE-SNG exhibited strong light barrier, tyrosinase inhibitory and antioxidant functionalities. TG/RiPE-SNG also exhibited high stability at different pH and was more thermally stable relative to the plain TG/RiPE composite. Furthermore, TG/RiPE-SNG showed good biocompatibility towards mouse L929 fibroblasts and rat erythrocytes. The obtained findings revealed a simple, benign, and inexpensive approach using only natural ingredients for the preparation of gum-based biopolymer-nanosilver hybrid nanocomposite and underscored the strong attributes of TG/RiPE-SNP as a nanomaterial with desirable biomedical potentials.

A comparative study of sulfated tara gum: RSM optimization and structural characterization

Interest in galactomannans and its derivatives as a functional health supplement is growing based on physicochemical properties. In this work, the optimized conditions of sulfated tara gum (STG) with a maximum DS of 0.66 by box-behnken design (BBD) were obtained as following: ratio of chlorosulfonic acid/pyridine 3:1, reaction time 4 h and reaction temperature 40 °C. The structure features of STG such as the degree of substitution (DS), substitution position, weight average molar mass (M_W), monosaccharide components and chain conformation were investigated. Decreasing of M_W, the increasing of Z-average radius of gyration (〈S²〉_Z^1/2) and specific volume for gyration (SV_g) were obtained by SEC-MALLS. In addition, the structural properties of four sulfated galactomannans were comparatively investigated and analyzed based on our earlier reports of sulfated fenugreek gum, guar gum and locust bean gum. A conclusion was drown that higher galactose branch could enhance steric hindrance, which was inferred as one of the significant factors for the derivatization efficiency, thus affecting the DS, M_W and conformational transition of sulfated galactomannans. This study will provide valuable information for further research on the comparison of bioactivities and medical application of galactomannans family.

Characterization and functional properties of a pectin/tara gum based edible film with ellagitannins from the unripe fruits of Rubus chingii Hu

Edible films are popular for the development of food packaging. The suitable additive is the key point for the improvement of edible film performance. In this study, edible films (LTEFs) based on blends of ellagitannins (ET) from the unripe fruits of Rubus chingii Hu, low methoxyl pectin (LMP) and tara gum (TG) were characterized and evaluated. The results showed that the thickness and water resistance were increased with the addition of TG and ET. The content of TG and ET obviously influenced its mechanical properties. FT-IR and SEM results suggested that there were interactions between ET and the film substrates, which modified its structure and connection mode. Moreover, the LTEF showed effective antioxidant activity and antimicrobial activity. These results suggested that TG and ETs had the potential to improve the performance of the pectin film and the LTEF could be used as a functional edible film for application in food industries.

A randomized triple-blind crossover trial of a hydrocolloid-containing dentifrice as a controlled-release system for fluoride

OBJECTIVE

To evaluate retention of intraoral fluoride in biofilm and saliva, an experimental dentifrice containing hydrocolloid (tara gum) was used as a controlled-release system for fluoride (F).

MATERIALS AND METHODS

In a triple-blind randomized crossover trial with washout, 18 individuals used the following different dentifrices for a week: 100-TGF (sodium fluoride NaF associated with tara gum, 1100 mg/L), 50-TGF (50% NaF associated with tara gum + 50% free NaF, 1100 mg/L), PC (free NaF, 1100 mg/L), TG (with tara gum and without F), and placebo (without F or tara gum). On the seventh day of dentifrice use, biofilm was collected at 1 and 12 h, and saliva was collected up to 60 min and 12 h after the last toothbrushing. F concentrations were determined by physico-chemical analysis of fluoride using the hexamethyldisiloxane-facilitated diffusion technique. Data were subjected to two-way analysis of variance (repeated measures) and Spearman's correlation coefficient (p < 0.05) testing.

RESULTS

No significant difference was observed with the same dentifrice regarding F retention in biofilm at 1 and 12 h after toothbrushing for the 100-TGF, placebo, and TG groups (p > 0.05). The highest area under the curve values in saliva were found for the 50-TGF, 100-TGF, and PC groups.

CONCLUSION

The dentifrice containing hydrocolloid as a controlled-release system for F promoted F retention in the oral cavity, even at 12 h after brushing.

CLINICAL RELEVANCE

Hydrocolloid added to dentifrices as a controlled-release system for F might contribute to a higher anti-caries effect.

TRIAL REGISTRATION

NCT02809014.

The Effect of Oral Processing on the Viscosity of Thickened Drinks for Patients With Dysphagia

Objective

To determine whether a gum-containing thickener maintains its viscosity better during oral processing than a completely starch-based thickener.

Methods

Thirty-five healthy volunteers participated in a double-blind, cross-over study. Artificial tap water was thickened to honey-like consistency (effective viscosity of 1,300±100 mPa·s at a shear rate of 50 per second at 20℃) with a starch-based thickener (SB) or a gum-containing thickener (GC). Bolus viscosity was determined after standardized oral processing of the thickened water by the subjects for 10 and 20 seconds. Significant effects were determined by ANOVA analysis and pairwise comparisons.

Results

Both thickeners were susceptible to breakdown during oral processing. However, GC-thickened water retained its viscosity significantly better than SB-thickened water.

Conclusion

The presence of gums has a protective effect on the starch hydrolysis by salivary amylase in thickened drinks, which may facilitate safer swallowing.

The rheological properties of tara gum (Caesalpinia spinosa)

The rheological properties of tara gum, as affected by concentration, temperature, pH and the presence of salts and sucrose, were investigated by using steady and dynamic shear measurements and atomic force microscope observation. Tara gum exhibited non-Newtonian, pseudoplastic behaviour without thixotropy at tested concentrations (0.2-1.0%, w/v). Salts (CaCl2 and NaCl) led to a viscosity reduction, which was more sensitive to Ca(2+) than to Na(+). The gum had stable viscosity over a wide pH range (pH 3-11), and the influence of sucrose was concentration dependent. Increasing temperature from 20°C to 80°C decreased the gum viscosity. Frequency sweeps indicated that tara gum (1.0% w/v) behaved as a liquid at low frequency, and acted more like a gel at high frequency. With the decrease of concentration, tara gum may show a viscous property rather than an elastic one. These results are potentially useful for the application of tara gum in food processing.

Physicochemical and thermomechanical characterization of tara gum edible films: effect of polyols as plasticizers

The aim of this study was to evaluate tara gum as edible film material as well as the influence of polyols as plasticizers on the properties of the films. Thermomechanical, physicochemical and barrier properties were determined as a function of plasticizer type and concentration. Glycerol, sorbitol and PEG 400 were used in the range of 0.075-0.3g/tarag. Glycerol was the best plasticizer in terms of mechanical properties with the highest elongation (16-44%) and resistance (45-90 MPa). Sorbitol presented the best barrier properties with the lowest hydrophilicity and water vapour permeability (0.24-0.34 g mm m(-2)h(-1) kPa(-1)). Fourier transform infrared (FTIR) spectroscopy showed no significant effect on the structure of the polysaccharide. Dynamic mechanical analysis (DMA) revealed that incorporation of plasticizers increased the mobility of the polymer chains and reduced the glass transition and melting temperature by 30 and 100 °C respectively.