Showing papers on "Guar gum published in 2017"
TL;DR: In contrast to guar gum, inulin and SCFA prevent the onset of diet-induced weight gain and hepatic steatosis by different mechanisms on liver and adipose tissue metabolism.
Abstract: The role of dietary fibre and short-chain fatty acids (SCFA) in obesity development is controversially discussed. Here, we investigated how various types of dietary fibre and different SCFA ratios affect metabolic syndrome-related disorders. Male mice (B6) were fed high-fat diets supplemented with dietary fibres (either cellulose, inulin or guar gum) or different Ac:Pr ratios (high acetate (HAc) or propionate (HPr)) for 30 weeks. Body-fat gain and insulin resistance were greatly reduced by inulin, but not by guar gum, and completely prevented by SCFA supplementation. Only inulin and HAc increased body temperature, possibly by the induction of beige/browning markers in WAT. In addition, inulin and SCFA lowered hepatic triglycerides and improved insulin sensitivity. Both, inulin and HAc reduced hepatic fatty acid uptake, while only inulin enhanced mitochondrial capacity and only HAc suppressed lipogenesis in liver. Interestingly, HPr was accompanied by the induction of Nrg4 in BAT. Fermentable fibre supplementation increased the abundance of bifidobacteria; B. animalis was particularly stimulated by inulin and B. pseudolongum by guar gum. We conclude that in contrast to guar gum, inulin and SCFA prevent the onset of diet-induced weight gain and hepatic steatosis by different mechanisms on liver and adipose tissue metabolism.
161 citations
TL;DR: In this paper, the authors summarized a number of studies regarding the properties and applications of starch mixture with non-starch hydrocolloids such as arabic gum, guar gum, xanthan gum, locust bean gum, gellan and pectin.
Abstract: Starch is one of the most abundant polysaccharides mainly obtained from cereals and tubers It has been used since ages in food applications as thickening, binding, sweetening and emulsifying agent It has been known as part of the main staples for few countries as well The abundant production of starch has a bright future in sustainable food supply to the world However, starch appeared to have some limitations of structural stability under extreme conditions of pH and shear Besides, starch pasting and retrogradation properties are also resist its deliberate use in food products Thus, blending with non-starch hydrocolloid gums is one of the ways to manipulate starch properties Non-starch hydrocolloid gums are high molecular weight polymers, usually polysaccharides, which interact with starch and impart desired functionality to the resultant blend for oriented application In this review, we summarized a number of studies regarding the properties and applications of starch mixture with non-starch hydrocolloids such as arabic gum, guar gum, xanthan gum, locust bean gum, gellan and pectin Further, the interaction mechanism of starch with non-starch hydrocolloid and their applications in cereal based foods are also enlisted Thus, the aim of this review is to provide data of some basic applications and recent usage trends of starch/ non-starch hydrocolloid blends in foods
151 citations
TL;DR: In this paper, two types of biopolymers (xanthan gum and guar gum) were used in this study due to their stable behaviors under severe conditions and their availability with reasonable prices.
Abstract: This study aims to investigate the possibility of using biopolymer (environmental friendly material) to enhance the mechanical behaviors of collapsible soil. Two types of biopolymers were (xanthan gum and guar gum) used in this study due to their stable behaviors under severe conditions and their availability with reasonable prices. The experimental program focused on three major soil properties, i.e. compaction characterizations, collapsible potential and shear parameters. These three properties are essential in process of soil improvement. Different biopolymer concentrations were used in this study and the experimental program was performed at two curing periods (soon after mixing the soil with the biopolymer and after one week curing time). Shear parameters were measured for the treated specimens under both soaked and unsoaked conditions, while a collapsible potential test was performed under different mixing conditions (wet mix and dry mix). A numerical model was built to predict the behavior of the treated collapsible soil after and before water immersing. The results indicated that the ability of both xanthan gum and guar gum can be used as improvement materials for collapsible soil treatment. The collapsible potential has been reduced from 9% to 1% after mixing the soil with 2% biopolymer concentration in the wet case. After one week curing, the cohesion has been increased from 8.5 kPa to 105 kPa by increasing the xanthan gum concentration from zero to 2%, leading to an overall improvement in soil shear strength. It also proves that the guar gum is superior to the xanthan gum. The shear strength of soil can be increased by about 30% when using the guar gum in comparison with the xanthan gum at the same conditions; however, the collapsible potential of soil material will be reduced by about 20%.
137 citations
TL;DR: This study has utilized guar gum, a natural carbohydrate polymer as a capping layer to contain a model drug, such as 5-flurouracil within the mesoporous channels of MSN and demonstrated near perfect 'zero release' property in absence of enzymes in different simulated conditions of the gastrointestinal tract.
136 citations
TL;DR: A strong antibacterial activity was exhibited by NC films against both Gram-positive and Gram-negative bacteria, and therefore, the film could be considered as an active food packaging.
113 citations
TL;DR: Results suggested that GGO-g-PMAc hydrogel can be a prospective pH-sensitive carrier for colon-targeted drug delivery.
108 citations
TL;DR: Results showed that the films containing plasticizers with higher functional groups had lower equilibrium moisture content at aw <0.4, and a reduction in tensile strength and Young's modulus and an increase in elongation at break were detected when molecular weight of plasticizers and relative humidity increased in all film formulations.
104 citations
TL;DR: The addition of both guar and xanthan gums increased solubility and WVP of the composite films, however, the OP was found to be lower than that of the control with both gums.
103 citations
TL;DR: The single step synthesized green products exhibited great potential as water purifying agents because the best grade hydrogel outperformed alum, at extremely low concentration and also showed dye removing efficiency up to 94%.
102 citations
TL;DR: Guar gum is a water-soluble, nonionic, nontoxic, biodegradable and biocompatible hetero polysaccharide with unlimited number of industrial applications as discussed by the authors.
101 citations
TL;DR: In this paper, the effect of partially hydrolyzed guar gum (PHGG) level, water level and baking time on cookie spread factor, cookie hardness and overall sensory acceptability was investigated.
Abstract: The aim of the study was to investigate the effect on physical and sensory quality of cookies on supplementation with partially hydrolyzed guar gum (PHGG) as soluble fiber at level of 1–5%. The effect of PHGG level, water level and baking time were studied on cookie spread factor, cookie hardness and overall sensory acceptability. The second order model obtained for spread factor, hardness and overall sensory acceptability of cookies revealed coefficient of determination of 0.9392, 0.9502 and 0.7582 respectively. Physical and sensory properties of cookie revealed significant changes with variation in PHGG level, water level and baking time. The optimized values for all the three independent variables i.e. PHGG level, water level and baking time were 2.21%, 4.81% and 8.81 min, respectively. This study revealed that partially hydrolyzed guar gum can be successfully incorporated in cookies for the enrichment of soluble dietary fiber.
TL;DR: In this paper, neutral guar gum-montmorillonite and cationic guar-gum-montorillonite nanocomposites loaded with ibuprofen were presented, and their ability to control in vitro release of the drug was presented.
TL;DR: In this article, the effectiveness of guar gum coating on various quality characteristics of Roma tomato at °C over a 20-day storage period was investigated, and it was concluded that the use of the edible coating influenced the acceptability of tomatoes.
Abstract: There exists an increasing interest from consumers and scientific community in developing edible-natural-biodegradable coatings to replace commercial wax-based coatings for maintaining postharvest quality of vegetables. In this work, the effectiveness of guar gum coating on various quality characteristics of Roma tomato at °C over a 20 d storage period was investigated. Tomatoes were covered with a 1.5% guar gum coating plasticized with glycerol at 30% and stored at °C and 40% RH for 20-d. Tomatoes covered with edible coating significantly enhanced firmness and reduced weight loss, delayed changes on soluble-solids-content, retarded loss of total acidity, and decreased respiration rate compared with uncoated-control fruit. Sensory analysis by trained panelists revealed that the use of the edible coating influenced the acceptability of tomatoes. There were significant differences on the scores given by panelists when comparing the coated and uncoated tomatoes. It was concluded that guar gum affected favorably the physicochemical, microbial, and sensorial quality properties of Roma tomato and therefore could be beneficial in delaying the ripening process at °C.
TL;DR: The results proved that the as-prepared GG hydrogel-coated material possessed excellent self-cleaning property and high oil/water separation efficiency.
TL;DR: In this article, a self-assembling self-healing hydrogel based on guar gum (GG)-based selfassembling hydrogels is presented, which takes advantage of the formation of cyclic acetals between the vicinal hydroxyl groups and carbonyl groups, as introduced via the regioselective oxidation of GG using NaIO 4.
TL;DR: In this paper, an active food packaging based on pea starch and guar gum (PSGG) films containing natural antioxidants (NAs) was developed, and four kinds of NAs (epigallocatechin gallate (EGCG), blueberry ash (BBA) fruit extract, macadamia (MAC) peel extract, and banana (BAN) extract extract) were added into the PSGG-based films as antioxidant additive.
Abstract: Active food packaging based on pea starch and guar gum (PSGG) films containing natural antioxidants (NAs) was developed Four kinds of NAs (epigallocatechin gallate (EGCG), blueberry ash (BBA) fruit extract, macadamia (MAC) peel extract, and banana (BAN) peel extract) were added into the PSGG-based films as antioxidant additive The effects of these compounds at different amounts on the physical and antioxidant characteristics of the PSGG film were investigated The antioxidant activity was calculated with three analytical assays: DPPH radical scavenging ability assay, cupric reducing antioxidant capacity (CUPRAC), and ferric reducing activity power (FRAP) EGCG-PSGG films showed higher antioxidant activity, followed by BBA-PSGG, MAC-PSGG, and BAN-PSGG films, at all concentrations (075–3 mg/mL) and with all procedures tested Additionally, the antioxidant activity of films showed a concentration dependency The results revealed that addition of NAs made the PSGG film darker and less transparent However, the moisture barrier was significantly improved when NAs were incorporated into the film The FTIR spectra were examined to determine the interactions between polymers and NAs The results suggested that incorporation of EGCG, BBA, MAC, and BAN into PSGG films have great potential for use as active food packaging for food preservation
TL;DR: In this paper, the minimum inhibitory concentrations (MIC) of these compounds were calculated using 96-well microtiter plates method and active antimicrobial packaging films were prepared by incorporation of EGCG, BBA and MAC extracts at 1-, 2-, 3-, and 4-fold of their correspondence MIC values into edible films based on pea starch and guar gum (PSGG).
TL;DR: In this paper, the effects of no added hydrocolloid and with added salts known to be retrogradation promoters or inhibitors were compared both with the effects with the addition of added salts and showed that Kosmotropic ions were the most effective in promoting retrogradation.
TL;DR: H-GG/SiO2 nanocomposite shows remarkable adsorption capacity for cationic dyes/metal ions and facilitates the adsorbent to be economically promising for practical application in the field of wastewater management.
TL;DR: In this article, the effect of various adsorption parameters was studied and optimized by batch experimental design, and the equilibrium data was applied to various isotherm models and results obtained suggested that the best solution was best fitted to pseudo second order rate equation with an equilibrium adsoreption capacity of 32.52.
TL;DR: In this paper, the electrical resistivity and rheological properties of a water-based bentonite clay drilling mud modified with the lightweight polymer (guar gum) under various temperature were investigated.
TL;DR: A β-1,4-mannanase that belongs to the GH 134 family was identified in the filamentous fungus Aspergillus oryzae and was stable within a neutral-to-alkaline pH range, as well as exhibiting stability in the presence of a range of organic solvents, detergents, and metal ions, suggesting that AoMan134A could be useful in a diverse range of industries.
Abstract: A β-1,4-mannanase, termed AoMan134A, that belongs to the GH 134 family was identified in the filamentous fungus Aspergillus oryzae. Recombinant AoMan134A was expressed in Pichia pastoris, and the purified enzyme produced mannobiose, mannotriose, mannotetraose, and mannopentaose from galactose-free β-mannan, with mannotriose being the predominant reaction product. The catalytic efficiency (k cat/K m ) of AoMan134A was 6.8-fold higher toward galactomannan from locust bean gum, than toward galactomannan from guar gum, but similar toward galactomannan from locust bean gum and glucomannan from konjac flour. After incubation at 70°C for 120 min, the activity of AoMan134A toward glucomannan decreased to 50% of the maximal activity at 30°C. AoMan134A retained 50% of its β-1,4-mannanase activity after heating at 90°C for 30 min, indicating that AoMan134A is thermostable. Furthermore, AoMan134A was stable within a neutral-to-alkaline pH range, as well as exhibiting stability in the presence of a range of organic solvents, detergents, and metal ions. These findings suggest that AoMan134A could be useful in a diverse range of industries where conversion of β-mannans is of prime importance.
TL;DR: The fortification of partially hydrolyzed guar gum in yogurt decreased the firmness and gumminess while it increased the adhesiveness, cohesiveness and springiness of yogurt significantly at p < 0.01, revealing that the models obtained were significant as coefficient of determination value was close to one.
Abstract: Effect of partially hydrolyzed guar gum (PHGG) level (1–5%), culture level (1.5–3.5%) and incubation time (4–8 h) on texture profile of yogurt was studied using response surface methodology. The fortification of partially hydrolyzed guar gum in yogurt decreased the firmness and gumminess while it increased the adhesiveness, cohesiveness and springiness of yogurt significantly at p < 0.01. The culture level did not affect the textural properties of yogurt significantly except gumminess whereas textural properties of yogurt were negatively correlated with incubation time. The coefficient of determination for hardness/hardness, adhesiveness, cohesiveness, springiness and gumminess were 0.9216, 0.9397, 0.8914, 0.8971 and 0.9156, respectively, which revealed that the models obtained were significant as coefficient of determination value was close to one. The optimum conditions obtained were PHGG level 3.37%, culture level 1.96% and incubation time 5.96 h which leads to preparation of yogurt with desired textural characteristics.
TL;DR: In this article, a conducting polymer gel where the continuous phase is a nonvolatile ionic liquid is presented. But it suffers from poor stability due to water evaporation due to the loss of mechanical and ion conduction properties.
Abstract: Conducting polymer hydrogels are attracting much interest in biomedical and energy-storage devices due to their unique electrochemical properties including their ability to conduct both electrons and ions. They suffer, however, from poor stability due to water evaporation, which causes the loss of mechanical and ion conduction properties. Here we show for the first time a conducting polymer gel where the continuous phase is a nonvolatile ionic liquid. The novel conducting iongel is formed by a natural polysaccharide (guar gum), a conductive polymer poly(3,4-ethylenedioxythiophene) (PEDOT), and an ionic liquid (IL) 1-butyl-3-methylimidazolium chloride (BMIMCl). First, an aqueous dispersion of PEDOT:guar gum is synthesized by an oxidative polymerization process of EDOT in the presence of the polysaccharide as stabilizer. The resulting PEDOT:guar gum was isolated as a powder by removing the water via freeze-drying process. In the final step, conducting iongels were prepared by the PEDOT:guar gum mixed with t...
TL;DR: In this paper, two flour samples were prepared from passion fruit shells through a modified process in order to evaluate their potential use as stabilizing agent, emulsifier, thickener and gelling agent.
TL;DR: Minimal photolytic degradation upon encapsulation of β-carotene addressed the challenge regarding photo-stability ofβ- carotene as confirmed via mass spectroscopy.
Abstract: β-Carotene, abundant majorly in carrot, pink guava yams, spinach, kale, sweet potato, and palm oil, is an important nutrient for human health due to its scavenging action upon reactive free radicals wherever produced in the body Inclusion of liposoluble β-carotene in foods and food ingredients is a challenging aspect due to its labile nature and low absorption from natural sources This fact has led to the application of encapsulation of β-carotene to improve stability and bioavailability The present work was aimed to fabricate microcapsules (MCs) of β-carotene oily dispersion using the complex coacervation technique with casein (CA) and guar gum (GG) blend The ratio of CA:GG was found to be 1:05 (w/v) when optimized on the basis of zeta potential-yield stress phenomenon These possessed a higher percentage yield (7134 ± 055%), lower particle size (17647 ± 465 μm), higher encapsulation efficiency (6595 ± 533%), and in general, a uniform surface morphology was observed with particles showing optimized release behavior Prepared MCs manifested effective and controlled release (up to 98%) following zero-order kinetics which was adequately explained by the Korseymer-Peppas model The stability of the freeze-dried MCs was established in simulated gastrointestinal fluids (SGF, SIF) for 8 h Antioxidant activity of the MCs was studied and revealed the retention of the functional architecture of β-carotene in freeze-dried MCs Minimal photolytic degradation upon encapsulation of β-carotene addressed the challenge regarding photo-stability of β-carotene as confirmed via mass spectroscopy
TL;DR: Preparation of dual responsive interpenetrating polymer network hydrogel microbeads from sodium alginate and functionally modified guar gum and Zidovudine justified the grafting reaction, structure, morphology and polymer-drug interactions.
TL;DR: In this paper, the effect of shear rate and temperature on apparent viscosity of aqueous systems of guar and tragacanth gums and mixed systems traganth-guar, in a wide range of angular frequency (0.1-62.8 rad s−1) and temperature (5-65 ǫ c) were determined using a controlled stress rheometer.
TL;DR: The stability of microparticles of Bordo grape skin aqueous extract, produced by spray-dried and freeze-drying using polydextrose and partially hydrolyzed guar gum, was evaluated under accelerated conditions and simulated gastrointestinal digestion.
TL;DR: In this article, the individual and interactive impacts of guar gum and glycerol on the pea starch-based edible film characteristics were examined using three factors with three level Box-Behnken response surface design (BBD).
Abstract: The individual and interactive impacts of guar gum and glycerol on the pea starch-based edible film characteristics were examined using three factors with three level Box–Behnken response surface design (BBD). The results showed that density and elongation at break were only significantly (p < 0.05) affected by pea starch and guar gum in a positive linear fashion. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on thickness, density, puncture force, water vapor permeability, and tensile strength. While tensile strength and Young's modulus affected by the quadratic regression coefficient of glycerol and guar gum, respectively. The results were analyzed using Pareto analysis of variance (ANOVA) and the developed predictive equations for each response variable presented reliable and satisfactory fit with high coefficient of determination (R2) values (≥0.96). The optimized conditions with the goal of maximizing mechanical properties and minimizing water vapor permeability were 2.5 g pea starch, 0.3 g guar gum, and 25% w/w glycerol based on the dry film matter in 100 mL of distilled water.