Showing papers on "Guar gum published in 2016"
TL;DR: An overview of the nature, chemistry and properties of guar gum is given and recent developments in its modifications and applications in major industries like hydraulic fracturing, explosives, food, agriculture, textile, paper, cosmetics, bioremediation, drug delivery, medical and pharmaceuticals are discussed.
340 citations
TL;DR: Treatments subjected to spray-drying had lower moisture, aw, and particle size, and greater solubility, while the freeze-dried samples were less hygroscopic, and the spray drying technique and the use of 5% PHGG and 5% PD has proven to be the best treatment.
224 citations
TL;DR: In this article, the authors evaluated the basic physical characteristics of biopolymer soil mixtures using three different biopolymers (xanthan gum, modified starch, and guar gum) and two types of soils.
Abstract: Biopolymers are natural polymers produced by living organisms and are considered environmentally friendly and sustainable materials; however, the physical properties of biopolymers widely vary for different biopolymer types and compositions. This study aims to evaluate the basic physical characteristics of biopolymer soil mixtures using three different biopolymers (xanthan gum, modified starch, and guar gum) and two types of soils. The two types of soils were selected to examine the effect of biopolymers on the behavior of cohesion and cohesionless soil mixtures. Soils were mixed with various concentrations of biopolymer solutions—over a range of (0.25 to 2 %)—and tested during scheduled curing periods (1–10 weeks). The study shows a remarkable improvement in shear resistance and permeability reduction for both types of soil. The results also indicate that the biopolymer-induced viscosity changes significantly affected the compaction characteristics of the mixtures. Regression equations were developed to predict the values of shear strength and permeability for biopolymer/soil mixtures with different concentrations under various curing times.
138 citations
TL;DR: In this article, the influence of process variables (pea starch, guar gum and glycerol) on the viscosity (V), solubility (SOL), moisture content (MC), transparency (TR), Hunter parameters (L, a, and b), total color difference (ΔE), yellowness index (YI), and whiteness index (WI) of the pea starch based edible films was studied using three factors with three level Box-Behnken response surface design.
120 citations
TL;DR: In this article, the functionality of basil seed gum (BSG), guar gum (GG) and their blend (MGB, 50:50), at the concentration of 0.35, 0.45,0.50 and 0.55%, related to the rheological, physical and sensory characteristics of low fat ice cream (2.5% fat) was compared with full fat sample (10%) as control.
109 citations
TL;DR: The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer’s scores.
Abstract: The study aimed to evaluate the effects of selected protein isolates and concentrates on quality and staling of gluten-free bread, in the absence of other structure-forming agents such as guar gum and pectin The applied preparations included albumin, collagen, pea, lupine and soy Their addition had various effects on rheological properties of the dough and volume of the bread Volumes of the loaves baked with soy and pea protein were smaller, while those with albumin significantly larger than control Presence of non-gluten protein caused changes in crumb structure (higher porosity, decrease in cell density, higher number of pores with a diameter above 5 mm) and its color, which was usually darker than of unsupplemented starch-based bread The least consumer’s acceptance was found for bread baked with soy protein The presence of pea and lupine preparations improved sensory parameters of the final product, providing more acceptable color and smell in comparison to control, while soy caused a decrease of all analyzed consumer’s scores The addition of protein caused an increase in bread hardness and in enthalpy of retrograded amylopectin, during bread storage
95 citations
TL;DR: Morphological and structural characterization of the prepared hydrogels (SPHs) exhibited excellent shelf-life characteristics and bioefficacy against phytopathogenic fungus Pythium aphanidermatum, and swelling rate of the SPH was faster than the corresponding nonporous superabsorbent hydrogel.
88 citations
TL;DR: A novel nanocomposite derived from cationically modified guar gum and in-situ incorporated SiO2 NP (cat-GG/SiO2) has been developed and has been recycled efficiently with no prominent loss of dye uptake capacity, even after 4 adsorption-desorption cycles.
79 citations
TL;DR: By mixing a guar gum solution with a nanocrystalline cellulose dispersion using a novel circular casting technology, biodegradable films as packaging materials with improved optical and mechanical properties are manufactured.
Abstract: By mixing a guar gum (GG) solution with a nanocrystalline cellulose (NCC) dispersion using a novel circular casting technology, we manufactured biodegradable films as packaging materials with improved optical and mechanical properties. These films could act as barriers for oxygen and could completely dissolve in water within 5 h. We also compared the effect of nanocomposite films and commercial food packaging materials on the preservation of food.
78 citations
TL;DR: In vitro cell line studies reveal the biocompatibility of the cross-linked film and the antimicrobial studies display the growth inhibition against Staphylococcus aureus and Pseudomonas aeruginosa organisms.
66 citations
TL;DR: In this article, the rheological interaction of various SSG (sage seed gum) and GG (guar gum) blends were elaborated, and the extent of viscosity reduction in the range of 0.01-316s−1 increased from 58.68 for GG to 832.73 times for SSG which was not the same at different ranges of shear rate.
TL;DR: The results show that GG is a promising binder for sulfur composite cathode materials, and exhibits excellent cycling performance and a favorable high rate capability.
TL;DR: Results obtained so far suggest that carboxymethylated guar gum nanoparticles formulated with STMP warrant further investigations as polysaccharide based biocompatible drug nanocarriers.
TL;DR: In this article, the authors investigated the foaming properties of lentil legumin-like protein in the presence of guar gum, xanthan gum and pectin at different environmental pH conditions (3.0, 5.0 and 7.0).
TL;DR: Both gums were found to be effective in reducing the syneresis while gel firmness was markedly improved and guar gum played an accelerative effect on setback but xanthan gum delayed the setback phenomenon during the cooling of the starch paste.
TL;DR: The results revealed that enzymatic depolymerization of guar gum resulted in a polysaccharide with low degree of polymerization, viscosity and consistency index without any change in the core chemical structure which could make it useful for incorporation in food products.
TL;DR: Composite hydrogels prepared by in situ incorporation of a natural macromolecule guar gum and nano sized bentonite clay in an acrylic network during copolymerization of acrylic acid, N,N-methylenebisacrylamide and hydroxyethyl methacrlylate in water showed the best results in mechanical and swelling properties.
TL;DR: In this article, the effects of guar gum with glycerol coating on the oil absorption of fried potato chips were investigated using dye oil methods, confocal laser scanning microscopy (CLSM) and scanning electron microscopy.
TL;DR: In this paper, the effect of nanoclay (nanofil-116), beeswax, tween-80 and glycerol on physicochemical properties of guar gum (GG) films was studied using response surface methodology (RSM).
TL;DR: In this article, partially hydrolyzed guar gum (1-5%) was added to wheat flour to study its effect on dough rheology and bread quality, and the results of the study revealed that PHGG increased the total dietary fiber content of bread to 3.78%.
TL;DR: The extrusion temperature and the moisture content were the factors that significantly affected the physicochemical properties of the extruded samples.
TL;DR: Results indicate that XG/EMG gum mixtures can be used in O/W emulsions to increase physical and oxidative stabilities of polyunsaturated fatty acids in foods.
TL;DR: Results confirm that GGS could be used as a carrier for colon-specific drug delivery by reacting guar gum with succinic anhydride in the presence of 4-dimethylaminopyridine to form GGS microparticles.
TL;DR: A rheological fingerprint is generated (Pipkin space) showing that the guar gum derivative solutions undergo a shear-thinning at high strains, which is preceded by a thickening above a minimum strain rate at intermediate strains.
TL;DR: In this paper, a superabsorbent nanocomposite with 1.75% modified nanocaly was found to be optimal concentration for the removal of crystal violet dye and the effect of nanoclay on swelling characteristics has been examined.
Abstract: Natural gums can be tailored and used for the removal of toxic dyes like crystal violet via grafting techniques. However, grafting via microwave irradiation showed both higher yield and fast reaction kinetics as compared to conventional grafting. Silane modified nanoclay has been used to prepare acrylic acid grafted guar gum nanocomposites via microwave irradiation technique. The grafting was confirmed via infrared spectroscopy while XRD diffractograms suggested exfoliation of modified nanoclay in guar gum grafted acrylic acid. The reaction kinetic parameters have been optimized. The effect of nanoclay on swelling characteristics has been examined. The sensitivity of pH on swelling capabilities has also been assessed. The efficiency of the superabsorbent nanocomposite on the absorption of crystal violet dye has been studied. The superabsorbent nanocomposite loaded with 1.75% modified nanocaly was found to be optimal concentration for the removal of crystal violet dye.
TL;DR: Addition of chitosan, κ-carrageenan, guar gum and soluble starch were proven cell compatibility and non-cytotoxicity and biocompatibility of the prepared hydrogels.
TL;DR: This work introduces a facile and scale-up way to prepare a class of hydrogels that can have great potential to biomedical and other industrial applications.
Abstract: Dual-function hydrogels, possessing both stimuli-responsive and self-healing properties, have recently attracted attention of both chemists and materials scientists. Here we report a new paradigm using natural polymer (guar gum, GG) and sodium borohydride (NaBH4), for the preparation of silver nanoparticles (AgNPs)-containing smart hydrogels in a simple, fast and economical way. NaBH4 performs as a reducing agent for AgNPs synthesis using silver nitrate (AgNO3) as the precursor. Meanwhile, sodium metaborate (NaBO2) (from NaBH4) behaves as a cross-linking agent between GG molecular chains. The AgNPs/GG hydrogels with excellent viscoelastic properties can be obtained within 3 min at room temperature without the addition of other cross-linkers. The resultant AgNPs/GG hydrogels are flowable and injectable, and they possess excellent pH/thermal responsive properties. Additionally, they exhibit rapid self-healing capacity. This work introduces a facile and scale-up way to prepare a class of hydrogels that can have great potential to biomedical and other industrial applications.
TL;DR: In this paper, the physicochemical, rheological and sensory characteristics of a new formulation proposed for low-fat mayonnaise, nine maynoise samples containing different compositions of NFC (nanofibrillated cellulose), guar gum and CMC (carboxy methyl cellulose) were prepared and compared to commercial low fat mayonnaising (30% fat) as the control sample.
Abstract: To investigate the physicochemical, rheological and sensory characteristics of a new formulation proposed for low-fat mayonnaise, nine mayonnaise samples containing different compositions of NFC (nanofibrillated cellulose), guar gum and CMC (carboxy methyl cellulose) were prepared and compared to commercial low-fat mayonnaise (30% fat) as the control sample. The stability of emulsions containing NFC or NFC/CMC was observed to be lower than the commercial control sample where NFC/guar, due to its viscosifying effect, presented higher stability levels. Regarding to the diffraction behavior of particles, samples containing (0.5%/0.25%/0%), (0%/0.5%/0%) and (0%/0%/1%) NFC/guar/CMC were observed to have the smallest particle sizes and consequently lightest colors. No significant difference was recognized between the taste of treated mayonnaise samples and commercial control sample. The positive effect of NFC on the mouth-feel features in organoleptic properties was also confirmed. As expected, firmness and cohesiveness in the emulsion samples with smaller droplet sizes and higher levels of monodispersity were observed to be higher. NFC/guar (0.5%/0.25%) sample presented higher elastic properties compared to NFC/CMC (0.5%/0.5%) which was ascribed to the neutral nature of guar adsorbed on NFC.
Practical Applications
Over the past few decades, along with the growing public awareness of the health risks associated with saturated fat (overweight, heart and blood vessel diseases or cancer), the accepted dietary wisdom has been shifted to low-fat dieting through minimizing the intake of fat in particular. This has led to a dramatic increase in the demand for low-fat food products. Physically Modified Cellulose, i.e., NFC and MCC, are conventionally used in reduced-calorie food products to improve rheological and texture characteristics. This study investigates physicochemical, rheological and sensory characteristics of low fat mayonnaise by addition of NFC, guar gum and carboxy-methyl cellulose.
TL;DR: In this article, a simplex-centroid design was used to combine xanthan gum (XG), guar gum (GG) and carboxymethyl cellulose (CMC) in O/W emulsion formulations and showed that interaction among XG, GG and CMC had positively influenced the droplet characteristics and flow behaviour of the prepared emulsions.
TL;DR: In this paper, the effect of guar gum (PHGG) level, culture level, and incubation time on functional and sensory properties of yoghurt was investigated using response surface methodology.
Abstract: The purpose of this research was to investigate the effect of enzymatically/partially hydrolyzed guar gum (PHGG) level (1–5%), culture level (1.5–3.5%) and incubation time (4–8 h) on functional and sensory property of yoghurt using response surface methodology. Central composite design was used to study the effect of processing variables on pH, viscosity, titratable acidity, water holding capacity and overall acceptability (OA) of yoghurt. The coefficients of determination for all the responses were greater than 0.8896 (except OA, 0.7833). Regression analysis showed that PHGG level was the most important factor that affected quality of yoghurt (p