Search

With frequent RASFF notifications from the EU countries, the residue testing of ethylene oxide (EtO) and its metabolite 2-chloroethanol (2-CE) in food commodities has become essential to check their compliance with MRLs. This study, for the first time, aimed at establishing a dynamic headspace-GC-MS/MS method for the simultaneous determination of these two analytes in acetonitrile extracts of cumin, ashwagandha, chilli powder, turmeric powder, guar gum, locust bean gum, and ginger powder. The samples (4 g) were extracted using acetonitrile (10 mL). A dispersive-solid phase extraction cleanup step with primary secondary amine sorbent (50 mg/mL) reduced the interfering signal of (matrix-derived) acetaldehyde by >40% in chilli powder, ginger, turmeric, and guar gum. This cleanup was not required for sesame seeds. With high selectivity and sensitivity, the GC-MS/MS approach identified and quantified both compounds simultaneously. At the spiking levels of 0.01, 0.02, and 0.05 mg/kg, the recoveries and precision were satisfactory (70–120%, RSDs, ≤15%). The headspace method-performance was similar to liquid injections. The method provided reproducible results when evaluated by two different laboratories. The method provided high-precision results for incurred residue analysis. Given its efficiency, the validated method is anticipated to improve the effectiveness of monitoring of EtO residues in food commodities. [ABSTRACT FROM AUTHOR]

This work reported a strategy to improve the storage stability of W1/O/W2 double emulsions with the combination of the gelled internal aqueous phase, crystallized lipid phase, and gelled external aqueous phase. The composite of κ-carrageenan and locust bean gum (κ-C/LBG) was a suitable gelling agent of the internal aqueous phase. Crystallized oils were formed by the addition of solid lipid (glycerol monostearate, GMS) into the oil phase. The double emulsions fortified by gelled inner droplets were filled in Ca-alginate hydrogel beads. The results demonstrated that GMS formed crystalline layers at the oil-water interface, and its concentration significantly affected the morphology and droplet size of double emulsions. The total polymer concentration of κ-C/LBG had an effect on the droplet size and entrapment efficiency of double emulsions. Furthermore, thermal stability study (2–21 days) and long-term storage stability study (24 weeks) showed that the gelation of the internal aqueous phase with a low concentration of 0.5 wt% κ-C/LBG appreciable increased the retention efficiency of the encapsulated double emulsions compared with the system of the non-gelled internal aqueous phase, which might provide a useful method to promote the production of double emulsions. [ABSTRACT FROM AUTHOR]

Carob (Ceratonia siliqua) is one of Asia and Africa's popular nutritional and medicinal crops. This unique plant has an outstanding functional properties and nutritional profile. Carob has high sugar content, drought resistance and is very economical. Carob fruit consists of pulp and seed that are rich sources of different bioactive components. Carob has wide applications in various industries (food, pharmaceuticals and cosmetics) as an anti-oxidant, thickener, stabilizer, lactic acid production and emulsions. The trend of moving toward natural products further highlights the use of carob in different fields due to its excellent nutritional and therapeutic profile. Carob bean gum is widely used in the food industry. The current review has highlighted the nutritional composition, bioactive profile, functional properties, and recent findings on the subject. [ABSTRACT FROM AUTHOR]

In order to impart good application performance to locust bean gum (LBG) sizes for polyester yarns, methyl acrylate (MA) and acrylic acid (AA) monomers with a variation in feed molar ratio from 1/9 to 4/6 were grafted onto the molecular chains of native LBG to obtain LBG-g-P(MA-co-AA) products with similar grafting ratios through Fenton redox system. Effects of monomer compatibility of MA and AA on sizing performance of the LBG-g-P(MA-co-AA) were studied in terms of apparent viscosity, contact angle of sizing paste on polyester fibers, water-solubility, mechanical properties of sizing film, and adhesion to polyester fibers. It was found that grafting MA and AA with rational compatibility onto the molecular chains of LBG was an effective method to improve the application performance of the vegetable gelatin sizes, such as good toughness of sizing film and high adhesion to polyester fibers. In view of overall performance of the LBG-g-P(AA-co-MA) sizes, the appropriate feed molar ratio of MA/AA should be 3/7. [ABSTRACT FROM AUTHOR]

The purpose of this study was to find nutritional composition of lingonberry and evaluate whether the liquid formulation of lingonberry juice according to gelling agent as thickening additives is applicable as an elder-friendly food. As a result, lingonberry comprised different kinds of nutrients and bioactive materials, as well as beneficial minerals and essential fatty acids, and contained antioxidative and antidiabetic abilities. These results suggest that lingonberry is an excellent health functional food especially suitable for the elderly. Considering the third level of the Korean Industrial Standards (viscosity ≤ 1,500 mPa s), samples added with guar gum 0.341%, xanthan gum 0.596%, and locust bean gum 0.384% are expected to have an appropriate viscosity to help the elderly with dysphagia. In addition, these gelling agents will help the elderly balance nutrition by allowing them to consume better lingonberry juice with high bioactive substances. In particular, among the three gelling agents used in this study, guar gum was found to be easy to adjust its viscosity even with a small amount, which is expected to be particularly helpful economically. These results are important in predicting the desired properties for administration to the elderly with dysphagia who will benefit the most from this formulation. By controlling the formulation parameter with the thickening agent, it is possible to easily produce a formulation having a viscosity suitable for the elderly. In conclusion, the findings of this study strongly suggest that the elderly's food product industry should consider manufacturing liquid gel formulations because it could provide positive health benefit to elderly consumers with dysphagia. Whereas, since this research did not conduct sensory evaluation on the elderly subject to be actually consumed for the final developed product, further studies related to this is expected to be necessary for the elderly's food product industry in the future. [ABSTRACT FROM AUTHOR]

Residues of ethylene oxide (EO), a banned fumigant in the EU, were found at amounts above the maximum residue limit (MRL) in carob (locust) bean gum (additive E410). The pesticide entered the food chain via stabiliser blends that are used as minor ingredients in the manufacture of ice cream. Consequently, all products that contained the non-compliant ingredient were withdrawn or recalled in several countries across the EU, in most cases irrespective of whether the pesticide residue was detectable or not in the final product. This is the first report of a reliable method to determine EO and its metabolite/marker compound 2-chloroethanol (2-CE), either together or independently in ice cream, with a limit of quantification at 0.01 mg EO/kg and recovery in the range of 87–104% across the levels investigated (0.01, 0.02 and 0.06 mg EO/kg). The method applies QuEChERS extraction and isotope dilution gas chromatography coupled with tandem mass spectrometry (GC-MS/MS). High resolution mass spectrometry (HRMS) confirmed the specificity of low mass ions. Data on the stability of EO and 2-CE under thermal conditions revealed that 2-CE is relatively stable in an ice cream matrix (ca. 80% recovery of spiked material). Importantly, this study also demonstrates that not EO, but 2-CE is the predominant analyte detected in the contaminated samples, which is new information of significance in terms of the overall risk assessment of EO in foodstuffs. [ABSTRACT FROM AUTHOR]

A novel type of interpenetrating polymer network (IPN) hydrogel beads composed of locust bean gum (LBG)-graft-methacrylic acid (MAA) and sodium alginate (SA) with different compositions were prepared by solution polymerization using potassium persulfate as an initiator. Simvastatin (SIM), an antiseptic drug material which has limited solubility in water was successfully encapsulated into these IPNs by varying the ratios of LBG-g-MAA and SA. These IPN hydrogels were characterized by different techniques such as Fourier transform infrared spectroscopy, differential scanning calorimetry, scanning electron microscopy, X-ray diffractometry. Further, the swelling and drug release studies were also investigated using these IPN blend beads under study. In vitro release studies show that the dependence of drug and composition of the polymers in the blends are playing an important role in these release studies. The release rates were fitted to an empirical equation to compute the diffusional exponent (n), which indicated a non-Fickian trend for the release of SIM up to 12 h. From the results, it is concluded that the blend beads of SA/(LBG-g-MMA) are a good platform for the drug release studies. [ABSTRACT FROM AUTHOR]

The present study was focused on investigating niosomal gels loaded with cholinergic drug; pilocarpine HCl, for prolonged precorneal residence time and improved bioavailability for glaucoma treatment. Pilocarpine HCl niosomes were prepared using various nonionic surfactants (span 20, span 60 and span 80), in the presence of cholesterol in different molar ratios by ether injection method. The selected formulations were incorporated into carbopol 934 and locust bean gum-based gels. TEM analysis confirmed that niosomes formed were spherical in shape and has a definite internal aqueous space with uniform particle size. Formulation F4 composed of span 60 and cholesterol (1:1) gave the highest entrapment (93.26 ± 1.75%) and slower release results after 8 hours (Q8h = 60.35 ± 1.87%) among other formulations. The in-vitro drug permeation studies showed that there was a prolonged release of drug from niosomal gels as compared to niosomes itself. Considering the in-vitro drug release, niosomal gel formulation G2 was the best among the studied formulations. The release data were fitted to an empirical equation, which indicated that the release follows non-Fickian diffusion mechanism. The stability study revealed that incorporation of niosomes in gel increased their stability than the niosome itself. No signs of redness, inflammation, swelling or increased tear production were observed over the study period for tested formulation by Draize's test. The intraocular pressure (IOP) lowering activity of G2 formulation showed relative bioavailability 2.64 times more than bioavailability of marketed Pilopine HS® gel. These results suggest that the niosomal gels containing pilocarpine HCl are promising ocular carriers for glaucoma treatment. [ABSTRACT FROM AUTHOR]

Conjugates composed by sodium caseinate and locust bean gum (LBG) were produced through Maillard reaction in order to enhance their emulsifying properties. The reactions were performed (80 °C/76% relative humidity) at three protein/polysaccharide ratios (0.3, 0.6, 1.2), and the conjugates were added in emulsions at two pH values (3.5 and 7). The formation of protein-polysaccharide conjugates was confirmed by SDS-polyacrylamide gel electrophoresis and by FTIR spectra. At both pH values, the conjugates subjected to longer reaction times presented less emulsifying capability, probably due to insoluble compounds formation. Furthermore, the conjugates provided high stability in O/W emulsions at pH 7 due to the electrostatic repulsion of protein charged groups. However, even though the conjugates were not charged at pH 3.5, the stabilization process occurred at this condition probably due to the formation of a thicker interfacial layer, which provided an increase in steric repulsion between the droplets. Thus, the conjugates formed by sodium caseinate and locust bean gum can be characterized as a good emulsifying agent to be applied in different pH conditions. [ABSTRACT FROM AUTHOR]

Dynamic rheological measurements provide a valid determination of the ability of polymeric ingredients to compensate the reduced contribution of fat to texture and mouthfeel, as well as provide an emulsion that easily breaks down in commercial low-fat butters. In this study, the linear effects of pectin (PE, 0.5%) and xanthan gum (XG, 0.1%) and their interactions with locust bean gum (LBG, 0.2% and 0.4%), sodium-alginate (ALG, 0.2% and 0.4%), and modified starch (MS, 0.2% and 0.4%) on the flow behavior, dynamic rheological characteristics, and stability of reduced-fat butters containing 10% walnut oil (WO) were investigated. Results showed that the power law model can adequately fit the shear-rate/shear-stress data (0.888 ≤ r ≤ 0.992, p < 0.01). Flow behavior index of all the butters was approximately in the range of 0.6-0.9, which corresponds to pseudoplastic behavior. They behaved like an elastic solid with G′ > G″ at all frequencies. The samples prepared with PE-LBG (0.2% and 0.4%) and XG-ALG (0.4%) had the highest G′ values. The phase angle (G″/G′) decreased with increasing frequency from 0.03 to 15 Hz. The maximum apparent viscosity and stability were, respectively, found for WO butters formulated with XG-0.2% ALG and PE-0.4% LBG. [ABSTRACT FROM AUTHOR]

Objective: The objective of the study was to develop interpenetrating polymeric network (IPN) of capecitabine (CAP) using natural polymers locust bean gum (LBG) and sodium alginate (NaAlg). Significance: The IPN microbeads were optimized by Box-Behnken Design (BBD) to provide anticipated particle size with good drug entrapment efficiency. The comparative dissolution profile of IPN microbeads of CAP with the marketed preparation proved an excellent sustained drug delivery vehicle. Methods: Ionotropic gelation method utilizing metal ion calcium (Ca2+) as a cross-linker was used to prepare IPN microbeads. The optimization study was done by response surface methodology based Box-Behnken Design. The effect of the factors on the responses of optimized batch was exhibited through response surface and contour plots. The optimized batch was analyzed for particle size, % drug entrapment, pharmacokinetic study, in vitro drug release study and further characterized by FTIR, XRD, and SEM. To study the water uptake capacity and hydrodynamic activity of the polymers, swelling studies and viscosity measurement were performed, respectively. Results: The particle size and % drug entrapment of the optimized batch was 494.37 ±1.4 mm and 81.39±2.9%, respectively, closer to the value predicted by Minitab 17 software. The in vitro drug release study showed sustained release of 92% for 12 h and followed anomalous drug release pattern. The derived pharmacokinetic parameters of optimized batch showed improved results than pure CAP. Conclusion: Thus, the formed IPN microbeads of CAP proved to be an effective extended drug delivery vehicle for the water soluble antineoplastic drug. [ABSTRACT FROM AUTHOR]

Crude protease originating from kiwifruit (Actinidia deliciosa) was extracted for organic processed food uses. The protease included in the kiwifruit can be utilized for organic uses instead of current commercial enzymes from microbial origin, which are not suitable for organic processed food. Crude protease extracted by physical treatment rather than any biochemical purification methods was appropriate for the organic processed food uses. However, crude protease extract has been found to be unstable for processing and storage usage, which has to be modified to be stable by appropriate methods suitable for organic processed food uses. The proteolytic activity of the protease extracted from kiwifruit was measured using casein as a substrate. The decreased inactivation rate constant of crude protease treated with guar gum and locust bean gum within the temperature range of 30–50°C implied the enhanced stability of crude enzymes by treatment with hydrocolloid. The half-times of crude proteases treated with guar gum and locust bean gum were higher than the half-time of native crude protease at 40°C (optimum temperature of the native crude protease), with values of 55.45 min for the guar gum-treated sample, 50.23 min for the locust bean gum-treated sample and 23.26 min for the native sample, demonstrating the quantitative evidence of the enzyme stability. The relatively stable maintenance of the proteolytic activity has helped to realize hydrocolloid-treated enzyme to be used for hydrolytic function in organic processed food applications. [ABSTRACT FROM PUBLISHER]

Yogurt is a traditional dairy product widely consumed all over the world. Syneresis, which is a result of lower water holding capacity, is a big concern and an important quality parameter. In this study, the efficiency of locust bean gum and different gelatins (fish skin, fish scale, and bovine skin) in preventing syneresis was investigated. Samples were stored at 4°C for 2 weeks, a typical shelf life of yogurt, and analyzed periodically for quality parameters. Syneresis, viscosity, and water holding capacity of the control and gum added samples were almost identical, while gelatin added samples were generally significantly improved (p< 0.05). [ABSTRACT FROM PUBLISHER]

The aim of this study was to investigate the potential of pioglitazone hydrochloride as a promising anticancer agent and then to design and evaluate the colon-targeted delivery system. The role of pioglitazone hydrochloride as a promising anticancer agent was evaluated by in vitro cell line studies and in vivo 1,2-dimethylhydrazine-induced colon carcinogenesis in rats. In order to deliver the drug at site of action, i.e. colon, drug embedded in matrices containing a release retarding polymer (HPMC K4M) and a polysaccharide (locust bean gum) were prepared. These matrix systems were further enteric coated with Eudragit®S100 to minimize the premature drug release in the upper segments of the GIT. In vitro dissolution studies were performed in absence and presence of rat caecal contents on selected batches and samples were analyzed using a validated RP-HPLC method. Hence, the studies led to the conclusion that successful site-specific delivery systems of pioglitazone hydrochloride were developed to improve its therapeutic efficacy in the management of colorectal cancer. [ABSTRACT FROM AUTHOR]

Effects of xanthan gum (XG) (0.1 wt%) and pectin (PE) (0.5 wt%) alone and in combination with different concentrations (0.2 and 0.4 wt%) of locust bean gum (LBG), modified starch (MS), and Na-alginate (ALG) on some of the rheological characteristics of low-fat spreads, including flow behavior curves, rheological modeling, apparent viscosity, rheological modules (storage modulus (G′) and loss modulus (G″)), and delta degree (G″/G′) were studied. Results showed the power-law model was better than the Herschel–Bulkley model to describe the flow curve of dispersions. Thek-value in the power-law model increased with increase in biopolymers concentration in solution. All samples exhibited shear-thinning flow behavior with a low yield stress. Dynamic oscillatory shear test showed that the spreads had a viscoelastic solid behavior with a gel-like structure. TheG′ value was increased by increasing frequency from 0.03 to 15 Hz, while theG″ andG″/G′ values decreased. Also, MS in combination with XG and PE led to increase theG′ values of spreads in comparison with ALG and LBG. Moreover, microstructural and stability observations revealed that the spreads prepared with 0.1% XG-0.2% LBG significantly had the highest oiling out. [ABSTRACT FROM AUTHOR]

In this study, emulsion and pasting properties of resistant starch (RS) preparations with/without locust bean gum and their utilization in low fat cookies were investigated. The acid-hydrolysed corn starch sample was autoclaved, stored at 95° C for 0, 2, 3, and 4 days for formation of RS preparations I, II, III, and IV, respectively. RS preparations had significantly lower peak and breakdown and higher trough viscosities than hydrolysed starch. RS preparations with gum resulted in a cold thickening capacity. While native and hydrolysed starches had deteriorative effect on emulsion capacity and stability of the soy protein, RS preparations (with/without gum) did not have a deteriorative effect. Reduction of shortening caused significant decrease in spread ratios of control cookies with/without gum. However, utilization of RS preparations in low fat cookies caused significant increases. [ABSTRACT FROM AUTHOR]

Microbial mannanases have become biotechnologically important since they target the hydrolysis of complex polysaccharides of plant tissues into simple molecules like manno-oligosaccharides and mannoses. The role of mannanases in the paper and pulp industry is well established and recently they have found application in the food and feed technology, coffee extraction, oil drilling and detergent industry. Mannanses are enzymes produced mainly from microorganisms but mannanases produced from plants and animals have also been reported. Bacterial mannanases are mostly extracellular and can act in a wide range of pH and temperature, though acidic and neutral mannanases are more common. This review will focus on complex mannan structure and the microbial enzyme complex involved in its complete breakdown, mannanase sources, production conditions and their applications in the commercial sector. The reference to plant and animal mannanases has been made to complete the overview. However, the major emphasis of the review is on the microbial mannanases. [ABSTRACT FROM AUTHOR]

Locust bean gum (E-410) and guar gum (E-412) are high molecular weight galactomannans used by the food industry as versatile food additives. The compounds, although chemically closely related, do not have the same functional properties when used in foods, and the substitution or unadvertised addition of either could change the desired qualities of the product. Analytical discrimination between E-410 and E-412 is technically difficult since they only differ in their galactose: mannose ratios, being 1 : 4 and 1 : 2 for locust bean gum and guar gum, respectively. A qualitative DNA-based method is reported for the authentication of additives E-410 and E-412 in finished food products (ice cream, dehydrated desserts, milk derivatives, dehydrated soups, salad dressing, marmalade and meat) from small quantities of food. DNA sequences from the nuclear ribosomal spacers of Ceratonia siliqua and Cyamopsis tetragonoloba , the plant sources of E-410 and E-412, respectively, were used to design polymerase chain reaction primers specific for each additive (PA23/PA21 and PG22/PG21). Twenty-two foods were analysed for the presence of E-410 and E-412 additives by this single-step polymerase chain reaction-based method. Positive DNA amplifications with the E-410 and/or E-412 primers were obtained in all 19 samples reported to contain either additive. [ABSTRACT FROM AUTHOR]

Studies the influence of physiological variables on the in vitro drug-release behavior of a polysaccharide matrix controlled-release system. Characteristics of the hydrophilic matrix systems; Parts include the xantham gum and the locust bean gum; Mechanism of action of the matrix tablets; Properties of gastrointestinal fluids.