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The black soldier fly, Hermetia illucens, is a voracious scavenger of various organic materials; therefore, it could be exploited as a biological system for processing daily food waste. In order to survey novel hydrolytic enzymes, we constructed a fosmid metagenome library using unculturable intestinal microorganisms from H. illucens. Through functional screening of the library on carboxymethyl cellulose plates, we identified a fosmid clone, the product of which displayed hydrolytic activity. Sequence analysis of the fosmid revealed a novel mannan-degrading gene, ManEM6, composed of 1185 base pairs encoding 394 amino acids, with a deduced 20-amino-acid N-terminal signal peptide sequence. The conceptual translation of ManEM6 exhibited the highest identity (78%) to endo-1,4-β-mannosidase from Dysgonomonas mossii. Phylogenetic and domain analyses indicated that ManEM6 encodes a novel mannanase with a glycoside hydrolase family 26 domain. The recombinant protein rManEM6 showed its highest activity at 40 °C and pH 7.0, and it remained stable in the range of pH 5–10.0. rManEM6 hydrolyzed substrates with β-1,4-glycosidic mannoses, showing maximum enzymatic activity toward locust bean gum galactomannan, while it did not hydrolyze p-nitrophenyl-β-pyranosides, demonstrating endo-form mannosidase activity. rManEM6 was highly stable under stringent conditions, including those of polar organic solvents, as well as reducing and denaturing reagents. Therefore, ManEM6 may be an attractive candidate for the degradation of mannan under high-organic-solvent and protein-denaturing processes in the food and feed industries. [ABSTRACT FROM AUTHOR]

In recent years, biopolymers have been widely used in soil, but few concentration on the application of biopolymers in the organic soil. In this work, the potential using locust bean gum for improving the physical characteristics of the organic soil has been fully evaluated, while the Atterberg limit test, unconfined compressive strength test, and unconsolidated undrained shear test were conducted. In addition, the mineral composition and micro-mechanisms have been analyzed by X-ray diffraction tests, Fourier transform infrared spectra tests, and scanning electron microscopy tests. And we found that locust bean gum could increase the liquid limit and plastic limit of the organic soil, and enchance the compressive strength and shear strength. The increase in soil cohesion with locust bean gum content was more pronounced than the increase in internal friction angle. And as the curing time progresses, locust bean gum gradually transformed from a hydrogel state to a high tensile strength biofilm or flocculent gel matrix, which enhanced the bonding force between soil particles, thus increasing the strength of the specimens, which can be validated by the scanning electron microscopy observations, in which the porosity of soil was significantly reduced. We believed that this work could provide an ecological, economical and practical insight dealing with the engineering project constructions in the organic soil area. [ABSTRACT FROM AUTHOR]

Palm kernel meal (PKM) presents a challenge for non-ruminant livestock feeding due to its high fibre content predominantly in the form of mannan. Microbial fermentation offers a sustainable solution for fibre hydrolysis in lignocellulosic biomass. In this study, a Bacillus subtilis strain (F6), with high mannanase secretion capability, was isolated from the environment. Fermentation of PKM with B. subtilis F6 resulted in at least a 10% reduction in neutral detergent fibre, decreasing from 78.4 to 60.9% within 24 h. Notably, B. subtilis F6 rapidly responded to PKM, producing significant mannanase activity within 6 h, facilitating quick fibre degradation. Transcriptome analysis identified key enzymes involved in this process, with β-mannanase GmuG showing the highest increase in expression (45.2-fold) after fermentation. Purified recombinant GmuG exhibited strong PKM hydrolysis activity, primarily releasing mannobiose and mannotriose. Characterization of GmuG using locust bean gum as a substrate revealed an optimum temperature of 50–55 °C and pH optima at 5.0 and 9.0. This study highlights the potential of B. subtilis F6 and its mannanase GmuG for efficient PKM fibre hydrolysis, and provides insights into their application in the valorization of mannan-rich bioresources. [ABSTRACT FROM AUTHOR]

Curdlan's application is constrained by high gelation concentration, poor water solubility, and incompatibility with other polysaccharides. To address these limitations, this study investigated the effects of different concentrations (0.05–0.3%) of non-ionic polysaccharides (pullulan (PL), locust bean gum (LBG), guar gum (GG), and konjac gum (KGM)) on the heat-induced gelling properties of curdlan. PL with no branch showed 0.3% enhanced gel hardness. LBG with a small amount of galactose residue and KGM with an acetyl group had similar effects on hardness, while GG with a large amount of galactose residue slightly weakened the mixed gel. The rheological results showed that PL had little effect on curdlan, and LBG and KGM had a positive effect on curdlan unfolding, but 0.3% GG was significantly antagonistic to curdlan. The above results implied that non-ionic polysaccharides without side chains interacted weakly with the curdlan and hardly changed the properties of curdlan. Curdlan unfolding and stable suspension were favored if the structure contained galactose or acetyl side chains that interacted with curdlan through hydrogen bonding. These results suggested an effective way to modify curdlan by strengthening the interaction of curdlan with others and weakening the hydrogen bonding of curdlan to broaden its application in food colloids. [ABSTRACT FROM AUTHOR]

Background. Functional gastrointestinal disorders in the first year of life are a common problem for the child and parents. In addition to significant discomfort for the family, they often lead to a range of inconsistent behaviors that include duplicate consultations with different health care providers, frequent changes in types and names of infant formula, or the use of expensive non-medication treatments. According to current data, 54.9% of infants exhibit at least one symptom of functional gastrointestinal disorders between 0 and 6 months of age. The most common functional digestive disorders of the first 12 months of life include regurgitation, infantile colic and functional constipation.Objective. The purpose of the study was to assess the safety and tolerability of infant formula containing locust bean gum and prebiotics galacto- and fructooligosaccharides (GOS/FOS). The study assessed the effectiveness of the mixture in reducing symptoms of functional disorders of the gastrointestinal tract in children of the first year of life also.Results. This 4-week, open-label, non-randomized, prospective post-registration study enrolled 40 formula-fed or formula-fed infants aged 2 to 14 weeks. The tested formula contained 0.4 g/100 ml locust bean gum as a thickener and 0.4 g/100 ml prebiotics, short-chain galacto-oligosaccharides (scGOS) and long-chain fructo-oligosaccharides (lsFOS) in a 9:1 ratio. Infants receiving locust bean gum and the prebiotics scGOS/lcFOS 9:1 formula demonstrated a significant reduction in the frequency and intensity of symptoms of functional gastrointestinal disorders, including infantile colic (92%) and regurgitation (100%) over 4 weeks of use. The average parental satisfaction with diet therapy was 9 out of 10 points.Conclusion. An infant formula containing locust bean gum and prebiotics scGOS/lcFOS 9:1 is well tolerated and ensures adequate growth. Analysis of the collected data shows that the formula leads to a decrease in functional gastrointestinal disorders, eliminating regurgitation in 100% of children and infant colic in 92% of children by the end of the study.

Biogenic synthesis of iron and zinc nanoparticles from carob seed extract (Ceratonia siliqua L.) and their antibacterial activity were studied. The characteristics of the prepared nanoparticles were evaluated shapes and sizes by field emission scanning electron microscopy (FESEM) analysis with mapping technique and energy dispersive X-ray analysis (EDX), and Fourier-transform infrared spectroscopy (FTIR) confirmed the functional group that contributes to the biogenic and antibacterial activity. The appearance of metal-oxygen bonds for both ZnO NPs and Fe2 O3 NPs in spectra and the presence of zinc, iron, and oxygen in varying proportions confirm the success of the biosynthesis of the nanoparticles. Ceratonia siliqua L. extract, iron, and zinc showed high effectiveness in removing bacteria from polluted water. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the influence of hydrocolloid–flour mixtures on textural, structural, oil absorption and optical characteristics of batter‐coated fried meat. The batter coatings were formulated with corn, wheat and rice flours along with different hydrocolloids (methylcellulose, carboxyl methylcellulose, xanthan gum, locust bean gum, gum arabic). Textural and structural properties were assessed by acoustic‐mechanical and scanning electron microscopy, respectively. Results showed that the addition of hydrocolloids improved crispiness and reduced oil content in fried products. Comparative performances of the hydrocolloids in improving crispiness were in decreasing order as gum arabic > locust bean > xanthan gum > carboxyl methylcellulose > methylcellulose. Textural properties of the hydrocolloids were interwoven with the flour type, where corn flour demonstrating better crispiness than wheat and rice flours. The crispiness of hydrocolloids added batter increased up to seven times than the control samples. The hydrocolloids were found to significantly influence (P ≤ 0.05) the appearance of battered meat formulated with corn and wheat flours. Hydrocolloids showed prominent effect on wheat flour‐based batter in terms of average pore area, whereas highest impact on corn flour regarding the number of pores formed. [ABSTRACT FROM AUTHOR]

In this study, we are interested in preparing novel hydrogel and hydrogel nanocomposite-based adsorbents for removing methylene blue (MB) dye based on grafted locust bean gum (LBG). LBG hydrogel and hydrogel nanocomposite were synthesized using a radical polymerization technique in the absence and presence of TiO2 with LBG-cl-(acrylic acid (AA)-co-acrylamide (AAm)). Various analytical instruments Fourier transform infrared (FTIR), X-Ray diffraction (XRD), Scanning electron microscopy (SEM), and High-resolution transmission electron microscopy (HRTEM) were used to elucidate the chemical structure and surface morphology of the prepared samples. Using a batch adsorption experiment, the Langmuir isotherm model showed that LBG-cl-p(AA-co-AAm) hydrogel had a maximum adsorption capacity of 1540.9 mg/g and LBG-cl-(AA-co-AAm)/TiO2 hydrogel nanocomposites had a maximum adsorption capacity of 1273.4 mg/g at neutral pH. The thermodynamic data demonstrated that MB dye was removed via spontaneous adsorption. Furthermore, the regeneration study showed good recyclability for the obtained hydrogel nanocomposites through six consecutive reusable cycles. Therefore, the hydrogel nanocomposites are an effective adsorbent for the removal of MB dye from aqueous solutions. [ABSTRACT FROM AUTHOR]

The present study aimed to find solutions based on the use of plant-based ingredients that would improve the nutritional quality of meat products as well as ensure sensory and microbiological quality. Two fat replacers, lemon albedo (Citrus lemon) and carob seed gum (Ceratonia siliqua), were investigated by chemical analysis and panel testing to evaluate their effect on the nutritional and sensory quality of beef burgers. The antimicrobial activity of two plant extracts, from nettle (Urtica dioica) leaves and medlar (Eriobotrya japonica) seeds, was studied, evaluating the intensity of inhibitory action and the minimum inhibitory concentration against Pseudomonas spp. and Listeria innocua strains by plate test. In addition, the antioxidant activity of both extracts was evaluated. Based on the results, lemon albedo and medlar seed extracts were validated in a food model (beef burger) by a storage test and a challenge test. The storage test results highlight that medlar seed extract prevents the formation of thiobarbituric acid reactive substances (TBARSs) and ensures microbiological quality, inhibiting Enterobacteriaceae and Pseudomonas spp. Anti-Listeria efficacy was confirmed in situ by challenge test results. In conclusion, although fat replacers ensure nutritional and sensory quality, they do not satisfy microbiological quality. This study clearly demonstrates that the safety of low-fat burgers can only be achieved through the combination of appropriate fat replacers with well-selected natural antimicrobial extracts. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION This study investigated the contribution of 11 polysaccharides (2%, w/w), including pectin (PC), κ‐carrageenan (KC), ι‐carrageenan (IC), gellan gum (GG), guar gum (GM), sodium alginate (SA), konjac gum (KG), gum arabic (GA), fucoidan (FC), locust bean gum (LBG), and curdlan (CD), to the gel and microstructural properties of Meretrix meretrix clam gel (MMG).The hardness, springiness and chewiness of MMG with KC, IC, GG, SA and FC addition increased by ~10%–250%, while PC, GM, KG and LBG groups decreased by ~0.6% to 69%. KC, IC, SA, GG and FC decreased the cooking loss rate (CLR) by 69.4% to 88.7% and correspondingly enhanced the water holding capacity (WHC) by 10.2% to 21.4%, which was accompanied by an increased bound water and immobilized water area and high hydrogen proton density. The addition of KC transformed the MMG microstructure from a loose network with large pores to a compact, dense network, reducing lacunarity by 57.9%. The primary intermolecular forces in MMG with the incorporation of KC, IC, GG, SA and FC were hydrophobic interactions and disulfide bonds, which increased by 32.8%‐105.3% and 45.6%‐114.5% than MMG alone, respectively.Collectively, KC, IC, GG, SA and FC could improve the gel properties of MMG and the strongest synergistic combination was found in the MMG/KC system. This study suggests that the incorporation of polysaccharides is a strategy with potential for modifying the gel properties of shellfish surimi products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Due to their biocompatibility and biodegradability, polysaccharide-based aerogels produced through supercritical fluid drying attract a lot of attention in the food industry, pharmaceuticals, tissue regeneration, etc. The aim of this study is to systematically review the types of polysaccharides used for aerogel fabrication, the approaches to their gelation before supercritical fluid drying, and the conditions of the drying. The literature screening was conducted according to the PRISMA protocol to give a full picture. Aerogels can be made using a wide range of polysaccharides (alginates, chitosan, agar, cellulose, carrageenans, starch, pectin, chitin, b-glucans, xanthan, guar gum, gellan gum, hyaluronic acid, tragacanth gum, locust bean gum), as well as polysaccharide-based biomaterials and artificial composites containing inorganic substances. The natural origin of the polysaccharides and a diversity of their chemical structure allow to explore a wide range of processing conditions for fabrication of aerogels for various applications. Different strategies to dissolve and gel the polysaccharides, aiming to reduce a number of required steps to aerogel formation and control its morphology, were reported. An analysis of the protocols used for supercritical drying of the formed gels showed trends toward process simplification and the implementation of one-pot strategies, as well as the better control over aerogel morphology, which open up opportunities for a wide application of polysaccharide-based aerogels in practice. [ABSTRACT FROM AUTHOR]

The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake (Merluccius merluccius) quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)/κ-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 °C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 ± 0.04 to 8.02 ± 0.03), total viable count (TVC, from 4.61 ± 0.36 to 8.61 ± 0.21 log CFU/g), and total volatile basic nitrogen content (TVB-N, from 10.21 ± 1.97 to 66.78 ± 4.81 mg/100 g) beyond the spoilage threshold. The results of this study are very promising, since it was possible to develop a new effective intelligent bio-based responsive indicator film incorporating natural dye BLE, which has the potential to contribute to food waste reduction and improve food safety by detecting the hake freshness status. [ABSTRACT FROM AUTHOR]

Water-soluble binders—locust bean gum (LBG) and carboxymethyl cellulose (CMC) were tested with the SnS anode modified by new conducting material polypyrrole—carbon black composite (PPyCB) and compared with the environmentally unfriendly widely used polyvinylidene fluoride (PVdF) as an organic binder. The electrochemical properties of tested electrodes were investigated by galvanostatic charging/discharging tests, cyclic voltammetry, and electrochemical impedance spectroscopy. Kinetic parameters of electrode processes were calculated from resistances. The first discharge capacities were 2150 mAh g−1, 1250 mAh g−1, and 960 mAh g−1 for SnS-PPyCB-LBG, SNS-PPyCB-CMC, and SnS-PPyCCB-PVdF, respectively. The exchange current density for the SnS-PPyCB electrode is in the range of 4.6 × 10−6 mA cm−2 for the system with carboxymethyl cellulose to 1.97 × 10−6 mA cm−2 in the cell with LBG. Compared to PVdF, locust bean gum is an equally effective binder and may even enhance electrode kinetics. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Food Science & Biotechnology is the property of Journal of Food Science & Biotechnology Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers' acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food's healthy properties and the ability to maintain a low glycemic index did not enhance the consumers' perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers' choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics. [ABSTRACT FROM AUTHOR]

In this study, sodium alginate (SA), locust bean gum (LBG) and mung bean starch (MBS) were used as raw materials. Dynamic rheometer, texture analyzer, differential scanning calorimeter, X-ray diffractometer and low-field nuclear magnetic resonance were used to explore the effects of SA, LBG and SA-LBG mixtures with different compounding ratios on MBS aging and their influence mechanisms. The results showed that adding SA, LBG and SA-LBG mixture can reduce the hardness, aging enthalpy value, recrystallization rate constant (k), relative crystallinity and water mobility of aged MBS gel, and increase its loss factor. Low-field NMR results found that the SA-LBG mixture increased the T2 of MBS gel. The results show that SA, LBG and SA-LBG mixture can delay the aging of MBS gel, among which the anti-aging effect of SA-LBG mixture is more significant. SA-LBG mixture at mass ratio of 1:1 exhibited a strongest synergistic effect on inhibiting MBS gel retrogradation. This may be due to that the synergistic effects between SA and LBG, as well as hydrogen binding among SA, LBG and starch, which could prevent interactions between starch molecules and inhibit starch recrystallization. These findings might provide useful information for improving MBS-based products’ shelf-life with introduction of SA-LBG.

Talc is a gangue mineral of most platinum group metals and base metal ores commonly found in the Southern African mineral repository. It is naturally hydrophobic, and invariably, the depression of talc is paramount and challenging in the flotation of these ores. This paper introduced alkaline gelatinised cassia tora gum (CTG) and locust bean gum (LBG) as novel talc depressants. The adsorption densities, thermochemical properties, and talc depression of these depressants were studied using adsorption, zeta potential and microflotation studies. Talc flotability in the absence of the depressant was 89%, which implied that the talc used in this study was naturally floatable. Adsorption studies revealed that CTG yielded the highest talc adsorption density, followed by LBG and carboxymethyl cellulose (CMC), and their adsorption densities were 5.8 mg/m2, 4.6 mg/m2 and 3.5 mg/m2, respectively. PGM flotation occurs at pH 9. Therefore, the zeta potential results at this pH were given more attention in the present study. The zeta potentials at pH 9 were −5.75 mV for LBG and CTG and −15 mV for CMC. In addition, the percentage of talc depression achieved in the microflotation studies decreased in the order of LBG > CTG > CMC; their respective values were 72% > 56% > 51%. Therefore, the zeta potential values agree with the adsorption and microflotation results observed in this study, i.e. LBG and CTG depressed talc more effectively than CMC. Finally, bench flotation results revealed that LBG had the greatest effect on talc depression at 100 g/t; while, CTG had the greatest effect on talc depression at 25 g/t. Thus, these results agreed with thermodynamic theory, viz. a low molecular weight polymer is effective at low dosages where the surface is unsaturated. In contrast, a high molecular weight polymer is effective at high dosages because there is enough quantity to cover the surface adequately. [ABSTRACT FROM AUTHOR]

In this work, physically crosslinked injectable hydrogels based on carrageenan, locust bean gum, and gelatin, and mechanically nano-reinforced with green graphene oxide (GO), were developed to address the challenge of finding materials with a good balance between injectability and mechanical properties. The effect of GO content on the rheological and mechanical properties, injectability, swelling behavior, and biocompatibility of the nanocomposite hydrogels was studied. The hydrogels' morphology, assessed by FE-SEM, showed a homogeneous porous architecture separated by thin walls for all the GO loadings investigated. The rheology measurements evidence that G′ > G″ over the whole frequency range, indicating the dominant elastic nature of the hydrogels and the difference between G′ over G″ depends on the GO content. The GO incorporation into the biopolymer network enhanced the mechanical properties (ca. 20%) without appreciable change in the injectability of the nanocomposite hydrogels, demonstrating the success of the approach described in this work. In addition, the injectable hydrogels with GO loadings ≤0.05% w/v exhibit negligible toxicity for 3T3-L1 fibroblasts. However, it is noted that loadings over 0.25% w/v may affect the cell proliferation rate. Therefore, the nano-reinforced injectable hybrid hydrogels reported here, developed with a fully sustainable approach, have a promising future as potential materials for use in tissue repair. [ABSTRACT FROM AUTHOR]

Among hydrocolloids used in the food industry, gelatin (an animal protein) is remarkably known for its unique gel forming ability. Creating a perfect, green substitute for animal gelatin is extremely difficult if not impossible, because this versatile hydrocolloid offers many special properties that are not easily imitated by other vegetable-based systems. The combination of more than one type of hydrocolloid is commonly used in food either to bridge the above-mentioned gap or to impart novel organoleptic characteristics (such as mouthfeel) to food products, to modify rheological characteristics, and to satisfy processing requirements in the industry. In this work, we study the rheology and the texture of water mixtures of κ-Carrageenan (κ-C) and Locust Bean Gum (LBG). By fixing different κ-C concentrations and varying the LBG/κ-C ratio, we explore a wide range of potentially useful textures. The results obtained for the green systems are also compared to those exhibited by animal gelatin formulations. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This account presents information on all aspects of the biology of Ceratonia siliqua L. (Carob) that are relevant to understanding its ecological characteristics and behaviour. The main topics are presented within the standard framework of the International Biological Flora: distribution, habitat, communities, responses to biotic factors, responses to environment, structure and physiology, phenology, floral and seed characters, herbivores and disease, history and conservation.Ceratonia siliqua is a lowland evergreen shrub or tree, native around the Mediterranean basin and widely cultivated in areas with a warm temperate and subtropical climate, with more than 100 named cultivars. Carob grows on a wide range of soils including nutrient‐poor and strongly calcareous, dry soils.Carob is dioecious or rarely hermaphrodite although females dominate in cultivation due to their fruit. Pollination is primarily by insects and the relatively large seeds are spread mainly by ingestion of fruits by mammals. Seed dormancy is imposed by a hard seed coat and seeds germinate readily after natural or artificial scarification.Drought tolerance is very high, acting as a drought avoiding water spender. Carob is also very tolerant of saline conditions and tolerant of fire and can act to restrict wildfire spread by generating fuel discontinuity. It shows high post‐fire regrowth. Old individuals house a diversity of associated fauna and are comparatively unaffected by serious pests and diseases.Carob has a long cultural history around the Mediterranean as a food source for humans and domesticated animals, in herbal and modern medicine and, more recently, for the carob bean gum used in a variety of domestic products and foods. Commercial production of fruits has declined over past decades but the low cultural care needed in growing orchards, potential new markets for fruit and seeds, and growing use of the tree to prevent soil erosion and sequester carbon gives carob a brighter future. [ABSTRACT FROM AUTHOR]

BACKGROUND: In the quest for sustainable food ingredients, the present study delves into the potential of a tri‐component hydrocolloid blend, comprising gellan gum (GG), soy protein isolate (SPI) and maltodextrin (MD), as a replacement for egg white in meringue production. The research aims to elucidate the intricate physical properties of meringue containing this tri‐component structure, focusing on foaming dynamics, rheological behavior and the textural properties of the resulting meringue cookies. RESULTS: Experiments were conducted with various hydrocolloids (k‐carrageenan, GG, and locust bean gum) and GG was identified as optimal for improving foaming capacity and foaming stability. Rheological evaluations showed a positive correlation between increased GG concentration within the tri‐component matrix and an increase in both storage modulus (G') and loss modulus (G"), indicating improved structural integrity. Furthermore, a comparative analysis of the texture profiles of cookies prepared with this blend highlighted the ability of higher GG concentrations to satisfactorily replicate the tactile and visual qualities of traditional egg white‐based meringues. This result was particularly evident compared to formulations utilizing solely SPI or the combined SPI–MD configuration. CONCLUSION: Conclusively, the results of the present study highlight the significant potential of the GG‐SPI‐MD tri‐component structure to closely mimic the critical properties of egg white, thus offering a promising plant‐based alternative for meringue production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Galactomannans are polysaccharides commonly extracted from the endosperm of various leguminous seeds, exhibiting variations in their man/gal ratio based on their botanical origin. These gums are highly valued for their biodegradability and excellent stability. However, their applications have been limited due to their high viscosity and molecular weight. In this study, enzymatic and ultrasound depolymerisation of galactomannans (guar gum, locust bean gum, and unconventional Neltuma ruscifolia seed gum) was carried out, resulting in hydrolysates, which were subsequently freeze-dried and characterised. The hydrolysis process leads to a decrease in viscosity and molecular weight, accompanied by a noticeable increase in polydispersity through enzymatic treatment. Thin-layer chromatography (TLC) analysis indicates the generation of at least eight-membered subunits. Fourier-transform infrared (FT-IR) spectroscopy analysis demonstrates no significant changes in functional groups following ultrasound hydrolysis. Furthermore, in agreement with TLC results, enzymatic hydrolysates display partial reactivity towards non-enzymatic browning (NEB), yielding mostly intermediate products with limited browning development. This study diversifies potential applications of these gums in different industries. [ABSTRACT FROM AUTHOR]

Summary: The quality of fish is easily damaged during the frozen process, and the ice glazing technology can better maintain the quality of frozen fish. However, the traditional ice glazing technology is not yet stable and some of the properties need to be improved. This research optimised ice glazing technology by adding different antioxidants to the traditional ice glazing, which improved the stability of the ice glazing and lessened the dry consumption of mackerel during frozen storage. The lipid oxidation and protein denaturation of mackerel were inhibited with the addition of antioxidants to the ice glazing, the freshness of mackerel was maintained better, and the production of histamine was also decreased during frozen storage. It was found that the ice glazing with the addition of antioxidant bamboo leaves (AOB) had better water retention, lower TVB‐N value, and histamine content compared to the addition of theaflavins (TF) and sodium isovitamin (VC). Moreover, the sample treated by the ice glazing with AOB showed less lipid oxidation and protein denaturation. Therefore, ice glazing with the addition of AOB could be an optional method for relieving the quality deterioration of mackerel during frozen storage. This research also provides insights into the coupling of antioxidants and ice‐coating techniques. [ABSTRACT FROM AUTHOR]

This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products. [ABSTRACT FROM AUTHOR]

Medical fabrics and gauze are some of the most utilized functional fabrics. In this study, an appropriate wound dressing for quick wound healing is produced utilizing natural materials that are compatible with human skin. Because of its biodegradability, biocompatibility, and nontoxic characteristics, gum tragacanth demonstrates a wide range of applications in a variety of sectors, including healthcare, pharmaceutical, and other fields. Chamomile extract is chosen from a variety of extracts and essences for this study. In situ composition of materials and plant extract are employed on cotton fabric. The optimal sample, which contains 0.5 w% gum tragacanth, 0.5 w% alginate, and 0.5 w% bacterial cellulose, has the best antibacterial features while being biocompatible. [ABSTRACT FROM AUTHOR]

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The present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl2), the effects of incorporating different concentrations locust bean gum (LBG) (0.1–0.3%, w/v) to the systems and the stability of the obtained gels. Also, the incorporation of solid lipid microparticles (SLMs) was tested as an alternative strategy to improve the system's stability and, therefore, potential to be applied as a product prototype. The gels were evaluated regarding their visual aspect, rheological properties, water-holding capacities (WHCs) and microstructural organizations. The CaCl2-induced gels were self-supported but presented low WHC (40.0% ± 2.2) which was improved by LBG incorporation. The obtained mixed system, however, presented low stability, with high syneresis after 10 days of storage, due to microstructural compaction. The gels' stability was improved by SLM incorporation, which decreased the gelled matrices' compaction and syneresis for more than 20 days. Even though the rheological properties of the emulsion-filled gels (EFGs) were very altered due to the ageing process (which may affect the sensory perception of a future food originated from this EFG), the incorporation of SLMs increased the systems potential to be applied as a calcium-rich product prototype. [ABSTRACT FROM AUTHOR]

In response to the growing demand for texture-modified foods that are safe to swallow and appealing to the elderly with dysphagia, this study aimed to create a dysphagia diet by 3D printing using pea protein incorporated with various gums (xanthan gum (XG), locust bean gum (LBG), and konjac gum (KG)) at concentrations of 0.3%, 0.5%, and 0.7% (w/w). Various aspects, including rheological properties, moisture distribution, texture properties, 3D printing, and sensory properties, were investigated for samples with different formulations. The results showed that the yield stress and viscosity decreased in samples containing XG, while they increased in samples containing LBG and KG. The addition of XG reduced hardness and adhesiveness, whereas KG incorporation had the opposite effect. Notably, samples with 0.5% XG exhibited optimal 3D printing behavior. The potential of these samples as dysphagia diets was tested through International Dysphagia Diet Standardization Initiative (IDDSI) tests and sensory evaluation. The findings indicated that the inclusion of XG enhanced swallowing ease and oral comfort while reducing oral adhesion sensation, whereas KG had the opposite effect. The ink samples containing 0.5% XG demonstrated desirable 3D printing character and chewing/swallowing property and could be regarded as level 4-pureed/extremely thick dysphagia diets within the IDDSI framework. This study gives valuable ideas into the 3D-printed dysphagia diet development. [ABSTRACT FROM AUTHOR]

Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite coating of oleaster gum with 0.1% cuminal reduced the decay, respiration rate, weight loss, and softening of the fruits and decelerated the decreases in their total soluble solid, titratable acidity, and soluble protein levels, and therefore maintained their marketability. Furthermore, it reduced the accumulation of O 2 · − and H2O2 in the fruits and mitigated cell membrane lipid oxidation and permeabilization, thereby retarding their senescence. Instrumentally, it elevated the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and the levels of ascorbic acid and glutathione. This potentiation of the fruits' antioxidant system makes this composite coating a promising approach to keeping the postharvest quality of perishable fruits. [ABSTRACT FROM AUTHOR]

In this work, we synthesized a novel hydrogel based on poly(acrylamide) grafted Guar/locust bean gums, i.e. (GG/LBG-g-poly(AAm)) through free radical polymerization, aiming for the removal of malachite green (MG) dye from aqueous solutions. Response surface methodology and a full factorial rotatable central composite design were used to optimize various reaction parameters, enhancing the percentage swelling of the synthesized hydrogel. This optimization resulted in a notable increase in swelling capacity, reaching 1050%. The incorporation of acrylamide chains onto the guar/locust bean gum-based hybrid backbone, as well as crosslinking between different polymeric chains, was confirmed through various characterization techniques, including FTIR, TGA, XRD, FE-SEM, wettability studies, and zeta potential analysis. We evaluated the synthesized hydrogel adsorption performance for MG under specific conditions: pH (7.0), contact time (300 min), adsorbent dose (0.08 g), and dye concentration (50 mg/L). Under ambient conditions, GG/LBG-g-poly(AAm) demonstrated a maximum adsorption capacity of 52.96 mg g−1, achieving a removal efficiency of 98%. The Freundlich model best described the adsorption data and followed pseudo-second-order kinetics, indicating a consistent agreement. Furthermore, the Dubinin-Radeshkovich isotherm and Elovich model perfectly depicted the chemisorption nature of the adsorption process. The synthesized GG/LBG-g-poly(AAm) demonstrates significant potential for effectively removing toxic dyes from wastewater. [ABSTRACT FROM AUTHOR]

A hazelnut-based fermented creamy structure was developed from whole hazelnut kernels in the scope of plant-based food production. Firstly, heat-induced and acid-induced gelation of aqueous slurries of raw or roasted hazelnut kernels were investigated. The final structure was formed by heat treatment and fermentation by yoghurt culture along with supplementary sucrose. A stabilizer mixture of locust bean gum and xanthan gum was needed to prevent phase separation. Roasting treatment of hazelnuts reduced the temperature and increased the pH at which gelation started; however, a weak gel was obtained. On the other hand, fermentation of raw hazelnuts resulted in a gel structure with higher strength, yield stress, flow point and spreadability. Phase separation was not observed in the structures during storage. Viable lactic acid bacteria count was above 6 log cfu/g in the samples and a slight decrease was observed after storage at 4°C. Soluble protein content in the samples was reduced by roasting and fermentation but increased after storage. Roasting enhanced allergenicity of the water-soluble fraction while fermentation decreased it by about 70%. Raw hazelnuts are recommended for preparation of stable fermented gel structures with reduced allergenicity towards plant-based food production. [ABSTRACT FROM AUTHOR]

This document discusses the development of in vitro growth (IVG) systems for mammalian follicles and oocytes. The authors highlight the potential benefits of this technology in reproductive technology, livestock production, and experimental models. They also discuss the challenges and various aspects of improving culture systems, such as the preparation of ovarian tissues, isolation of follicles and oocytes, and the design of culture plates. The document includes studies on the effects of different substances, such as L-carnitine, platelet-rich plasma, N-acetylcysteine, and Cimicifuga racemosa extract, on the growth and development of oocytes. The authors conclude by emphasizing the importance of studying oocytes from early developmental stages and refining culture systems for each stage. [Extracted from the article]

In this work, an enzyme cocktail with β-mannanase as the main activity was immobilized on epoxy resin foams filled with fibers from annatto capsules. The catalytic system was characterized by SEM, FTIR, and a mechanical crush resistance test. The behavior of the pH and temperature for the hydrolysis of the locust bean gum were also studied. With the same substrate and with respect to the free enzyme, the immobilized enzyme showed an activity retention of 79.61%. Its operational stability in ten reuse cycles did not show any statistically significant loss of activity. This catalytic system was used to study the preferential release of MOS of two to five degrees of polymerization from mannan present in dried and ground açaí seeds, which were not subjected to any other pretreatment. Using an experimental response surface design, the predicted quadratic models for the M2–M5 MOS content were obtained and they fit well with the experimental data, predicting a production range between 0.435 and 20 g/L of MOS (M2–M5). In addition, the production reached about 12 g/L under the optimized conditions. These results indicate that the used foamed epoxy resin supports and immobilization methodology are suitable for catalyzing the hydrolysis of mannan from açaí seeds. [ABSTRACT FROM AUTHOR]

Background: The present research investigates the nasal delivery of Lamotrigine by incorporating it into a natural in-situ gelling system. Additionally, the retention of the drug in the nasal cavity was enhanced by employing the natural mucoadhesive polymer locust bean gum (LBG). A preliminary investigation was conducted to determine the optimal concentration of gellan gum. The dosage of the drug was calculated using the Robinson Erikson equation. The central composite design was utilized to optimize the influence of individual variables such as gellan gum and locust bean gum on various responses, including gelation time, gel viscosity, mucoadhesive strength, and the time taken for the drug to release half of its initial concentration (t50). The goal of the current study was to evaluate the in-vivo effectiveness of intra nasal in-situ gel of Lamotrigine. Methodology: The pharmacokinetic and tissue distribution studies were carried out to evaluate the brain targeting efficiency of lamotrigine. Blood samples and tissues of various vital organs like brain, liver, kidneys and heart were obtained at different time intervals, plasma and tissue concentration of Lamotrigine was estimated by reverse phase HPLC. Results: According to the pharmacokinetic analysis, Cmax and AUC0-α is found to be significantly more (P<0.05) for nasal route compared to oral route. In comparison to the oral route, Cmax and AUC0-α was 7 and 6.5 folds more for IN route. The absolute bioavailability was found to be 159.07%. with regard to the oral group, minimal drug was present in any of the other tissue samples. In the pharmacodynamic data also the formulation through nasal route showed a significant difference compared to oral route (pure drug suspension) delivery in PTZ induced study. [ABSTRACT FROM AUTHOR]

Background: Novel delivery strategies are being explored since low bioavailability presents a challenge for medications like valsartan. Mucoadhesive drug delivery systems present a viable alternative by enhancing drug absorption and retention. Aim: This study aimed to develop mucoadhesive drug delivery systems to enhance the bioavailability of valsartan, leveraging a novel mucoadhesive polymer isolated from Samanea saman seeds. Materials and Methods: The study involved formulating oral mucoadhesive pellets by layering valsartan on starch pellets, followed by coatings of release-retardant polymer HPMC K15M and the novel Samanea saman gum. Optimization was achieved through response surface methodology, with assessments including mucoadhesive strength, drug release kinetics, compatibility studies, and pharmacokinetics evaluation. Results and Discussion: The optimized formulation, featuring 10% w/w HPMC K15M and 40% w/w Samanea saman gum coating, exhibited robust mucoadhesive strength and sustained drug release for 14 hr. Increasing Samanea saman gum concentration enhanced mucoadhesive strength and drug release retardation. Compatibility assessments confirmed the suitability of excipients, while microscopy and radiography revealed pellet integrity. Conclusion: The developed mucoadhesive drug delivery system effectively enhanced the bioavailability of valsartan, as evidenced by in vitro dissolution studies and in vivo pharmacokinetic studies in rats. This comprehensive approach offers a promising strategy for improving the therapeutic efficacy of valsartan through enhanced mucoadhesion and sustained release. [ABSTRACT FROM AUTHOR]

This study was performed to examine the effects of individual and combined usage of psyllium husk powder (PHP) with guar gum (GG) or locust bean gum (LBG) on the production of gluten-free Turkish-type noodles. For this purpose, six different formulations were created with the total amount of variables being 3%, and samples' physical, chemical, cooking, textural and sensorial properties were performed. The results revealed no significant decrease or increase in moisture, ash, protein and fat contents. On the other hand, although individual usage of psyllium caused a slight decrease in carbohydrate content, this did not reflect energy values. The lowest L* and hue and the highest a* values were observed in the samples where only psyllium was used, and there was no significant difference in b* and saturation index values. Regarding cooking quality and textural analysis, the results from these two analyses supported each other, and there is a significant difference between the samples. An additional disliking that can be considered significant was not determined by using psyllium with or without other gums in noodle formulation. As a result, the dual combined psyllium with other gums in gluten-free noodle production could be appropriate without adversely affecting the quality of the product. [ABSTRACT FROM AUTHOR]

[Display omitted] Herein, we present a novel microwave-assisted method for the synthesis of palladium nanoparticles (PdNPs) supported by Limonia acidissima Groff tree extract gum. The synthesized PdNPs were characterized using various analytical techniques, including FTIR, SEM, TEM, UV–visible, and powder XRD analyses. TEM and XRD analysis confirmed that the synthesized LAG-PdNPs are highly crystalline nature spherical shapes with an average size diameter of 7–9 nm. We employed these gum-capped PdNPs to investigate their peroxidase-like activity for colorimetric detection of hydrogen peroxide (H 2 O 2) and glucose. The oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB) by H 2 O 2 , catalyzed by PdNPs, produces oxidation products quantified at 652 nm using spectrophotometry. The catalytic activity of PdNPs was optimized with respect to temperature and pH. The developed method exhibited a linear range of detection from 1 to 50 µm, with detection limits of 0.35 µm for H 2 O 2 and 0.60 µm for glucose. [ABSTRACT FROM AUTHOR]

Despite limited supporting evidence, the practice of thickening breast milk or infant formula with commercially available thickening agents is prevalent. This study explored the viscosity‐enhancing impact of carob bean gum (CBG) and sodium carboxymethylcellulose (NaCMC) when added to infant formula at various concentrations and for different thickening durations. The findings indicate that thickening leads to an exponential increase in milk viscosity, from 25% of the recommended dosage onward. This suggests that minor adjustments in dosage can significantly impact formula thickness, underscoring the importance of accurately dosing and preparing infant milk. The considerable variability in viscosity also emphasizes the need for thoughtful selection of teat size, considering the energy expenditure of the sucking infant. When using 50% of the recommended CBG dose or 25% of NaCMC, the resulting viscosity matches that of a commercially available casein‐based formula containing CBG for anti‐regurgitation. In the case of CBG, a viscosity plateau is only reached after 30 min. Therefore, educating parents on the correct handling and preparation steps for CBG‐thickened infant milk is crucial, including a 30‐min waiting period to achieve the intended thickening effect. [ABSTRACT FROM AUTHOR]

Background: Mucoadhesive buccal tablets are well established, widely used, and commonly accepted oral dosage forms that, by virtue of their adhesiveness, allow the drug to be released gradually over an extended period. Various parameters of the polymers being used in the formulation affect their adhesiveness. This includes the molecular weight, concentration, chain length, flexibility, hydration, and hydrogen bonding. Materials and Methods: Ondansetron, an antiemetic drug that is a selective 5-HT3 serotonin receptor antagonist, was formulated as a mucoadhesive buccal tablet consisting of guar gum, xanthan gum, Locust bean gum, microcrystalline cellulose, magnesium stearate, and silicon dioxide. The formulation consisted of nine batches with batch codes ranging from F1 to F9, which involved the use of various polymer combinations and concentrations to create a homogenous powder mixture. The tablets were formed in a single-punch tablet compression machine. Results and Discussion: The study analyzed the physicochemical characteristics of Ondansetron and its excipients, revealing a melting point of 232°C and high solubility in various solvents. The formulation's pH was found to be within acceptable range for saliva, and the weight variation test showed average percentage variation within limits. The highest mucoadhesive strength was found in tablets with increased amounts of mucoadhesive polymers like guar gum, xanthan gum, and locust bean gum F7-F9. The release studies showed that F9 followed Fickian drug release transport, while F1 to F8 followed non-Fickian drug release transport, resulting in sustained or controlled release effects. Conclusion: The study uses sustained-release polymers like guar gum, xanthan gum, and locust bean gum to create mucoadhesive ondansetron tablets for treating emesis in chemotherapy. The transmucosal buccal route is optimal for oral administration, with formulations extending drug release for up to 24 hr without local irritant effects. The formulation is successfully synthesized, having optimal drug release to produce desired therapeutic outcomes. [ABSTRACT FROM AUTHOR]

Background: Interaction between plant‐based proteins and polysaccharides depends on several factors. This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)‐polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates. Results: The optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone. Conclusion: These results indicates that PPI‐LBG coacervates can be used as an effective biomaterial for encapsulating heat‐sensitive bioactive compounds and other multiple uses in food processing. [ABSTRACT FROM AUTHOR]