Article
Chemistry, Applied
Akapong Kongjaroen, Pawadee Methacanon, Nispa Seetapan, Asira Fuongfuchat, Chaiwut Gamonpilas, Katsuyoshi Nishinari
Summary: This study investigated the rheological effects of different dispersing media on thickened liquids prepared with xanthan gum or guar gum-based thickening powders. The results showed that the dispersing media had a significant impact on the zero shear viscosity, but had little effect on the high shear viscosity. Additionally, the dispersing media had a significant effect on the extensional rheological characteristics, with apple juice and milk weakening the extensional property of xanthan gum-based thickened beverages, and milk enhancing the extensional property of guar gum-based thickened beverages.
FOOD HYDROCOLLOIDS
(2022)
Article
Biochemistry & Molecular Biology
Hua Xu, Lan Yang, Pengkai Xie, Qinying Zhou, Yuhang Chen, Emad Karrar, Huifang Qi, Ruixue Lin, Yun Zhu, Jun Jin, Qingzhe Jin, Xingguo Wang
Summary: The present study evaluated the effects of carrageenan and its blends with xanthan gum and guar gum on the stability of partially crystalline emulsions. The results showed that the gum blends significantly decreased the viscosity, particle size, and interfacial protein concentration of the emulsions, leading to improved stability.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Biochemistry & Molecular Biology
Hua Xu, Lan Yang, Pengkai Xie, Qinying Zhou, Yuhang Chen, Emad Karrar, Huifang Qi, Ruixue Lin, Yun Zhu, Jun Jin, Qingzhe Jin, Xingguo Wang
Summary: In this study, partially crystalline emulsions (PCEs) were prepared using different combinations of gums. The results showed that the PCEs stabilized by gum blends had lower apparent viscosities, particle sizes, and interfacial protein concentrations compared to those stabilized by single gum. Blending the gums also contributed to the formation of a firmer three-dimensional matrix and reduced hydrophobic interactions. The stability of the emulsions was mainly affected by clarification at the bottom and agglomeration at the top. PCE-CG + XG + GG exhibited the best stability after three months of storage. The study provides valuable information for the manufacture of stable PCE foods.
INTERNATIONAL JOURNAL OF BIOLOGICAL MACROMOLECULES
(2022)
Article
Food Science & Technology
Yaxue Hu, Yangyi Zhang, Jiamin Xu, Ye Zi, Jiawei Peng, Yulu Zheng, Xichang Wang, Jian Zhong
Summary: The effects of polysaccharide types, reaction time, and reaction pH on the stabilization of fish oil-loaded emulsions using fish gelatin-polysaccharide Maillard products were studied. The results showed that the Maillard conjugates had better emulsifying properties compared to pure fish gelatin and pure polysaccharides.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Yogesh Kumar, Soumen Roy, Ariha Devra, Atul Dhiman, Pramod K. Prabhakar
Summary: The study found that the use of different amplitudes of ultrasound treatment and various hydrocolloids as thickeners can affect the stability and rheological properties of mayonnaise. As the ultrasound amplitude increased, the apparent viscosity of the mayonnaise samples decreased, with the type of thickener used also impacting the results.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Environmental Sciences
Muhammad Usman, Muhammad Babar Taj, Sonia Alexandra Correia Carabineiro
Summary: The importance of water for all living organisms cannot be underestimated, thus protecting its sources is crucial. Biopolymers, such as guar gum and xanthan gum, are gaining attention due to their eco-friendly, non-toxic, reusable, abundant and cost-effective properties. Gum-based nanocomposites have shown great potential in removing heavy metals and colored dyes from water through adsorption and degradation. This review provides a comprehensive analysis of the significance of gum-based nanomaterials in wastewater treatment, including preparation, characterization, kinetics, and the involved mechanisms.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2023)
Article
Chemistry, Applied
Jinyan Gao, Qiang Shi, Yu Ye, Yong Wu, Hongbing Chen, Ping Tong
Summary: This study evaluated the effects of xanthan and guar gum on the spatial structure and functional properties of egg white proteins under different pasteurization conditions. The results showed that xanthan gum reduced hydrophobicity while guar gum increased it. Adding 0.8% guar gum and pasteurizing at 60 degrees Celsius for 3.5 minutes greatly improved the emulsifying stability of egg white. However, adding 0.8% xanthan gum led to a porous and loose gel structure. Therefore, the concentration of gums and pasteurization parameters should be considered together when pasteurizing liquid egg products.
Review
Pharmacology & Pharmacy
Anna Froelich, Emilia Jakubowska, Barbara Jadach, Piotr Gadzinski, Tomasz Osmalek
Summary: This article provides a summary of the recent studies on polysaccharide compounds obtained from natural sources, and their potential as drug carriers. These compounds are biocompatible, biodegradable, and sensitive to degradation by the colon microbiome, making them attractive for pharmaceutical applications. The article focuses on the formulation and application of micro- and nanoparticles derived from gums and their blends with other polymers.
Article
Polymer Science
Jenifer Santos, Luis A. Trujillo-Cayado, Marina Barquero, Nuria Calero
Summary: This study analyzed the relationship between physical stability and encapsulation efficiency of nanoemulsions based on linseed oil, using two different polysaccharides as stabilizers. The results demonstrated that enhanced physical stability is directly related to higher values of encapsulation efficiency, highlighting the importance of selecting the right polysaccharide type and concentration for stable nanoemulsions as vehicles for active ingredients.
Article
Geosciences, Multidisciplinary
Haspina Sulaiman, Mohd Raihan Taha, Norinah Abd Rahman, Aizat Mohd Taib
Summary: Biogeotechnology utilizes microbial approaches to improve soil engineering parameters, showing potential for sustainability and environmental friendliness compared to chemical treatments. Research indicates that using biopolymers in soil stabilization can enhance soil strength, reduce maximum dry density, and improve physical characteristics.
PHYSICS AND CHEMISTRY OF THE EARTH
(2022)
Article
Chemistry, Applied
Martina Cofelice, Maria Cristina Messia, Emanuele Marconi, Francesca Cuomo, Francesco Lopez
Summary: Hydrogels of alginate and xanthan gum were prepared by in-situ gelation method. The rheological behavior of the hydrogels was studied, and it was found that the viscosity and elasticity of the hydrogels were influenced by the concentrations of calcium ions and xanthan gum. The crosslinking with low calcium concentration was affected by xanthan gum even at lower concentrations.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Junhua Li, Jinjing Sun, Cuihua Chang, Luping Gu, Yujie Su, Jiali Zhai
Summary: The influence of neutral locust bean gum (LBG), guar gum (GG), and anionic xanthan gum (XG) on the foaming and baking properties of egg white (EW) powders were investigated in this study. The addition of these gums increased the surface tension, particle size, viscosity, and interfacial adsorption modulus of reconstituted EW solutions, while decreasing surface hydrophobicity. The addition of gums, especially LBG and GG, reduced the whipping time in the preparation of cake batter by facilitating the rapid infiltration of air in foam. The inclusion of neutral gums improved the baking performance of EW powders by increasing the foaming rate and capacity.
FOOD HYDROCOLLOIDS
(2023)
Article
Engineering, Geological
Irem Bozyigit, Akbar Javadi, Selim Altun
Summary: This study investigated the effects of biopolymers on the mechanical behavior of kaolin clay, revealing that the addition of biopolymers can increase the compressive strength of clay, with guar gum showing a more significant increase in strength. Furthermore, increasing water content led to more ductile behavior and increased axial deformation in the specimens.
JOURNAL OF ROCK MECHANICS AND GEOTECHNICAL ENGINEERING
(2021)
Article
Chemistry, Applied
Yu-Chieh Lan, Lih-Shiuh Lai
Summary: Water caltrop starch isolated from dehydrated water caltrop has higher protein and ash content compared to starch from fresh water caltrop, resulting in slightly lower starch purity. The addition of gums to the starch system increases the pasting temperature, peak viscosity, and final viscosity. Konjac glucomannan has the most pronounced effect on viscosity, followed by guar gum and xanthan gum. All WCS/gum mixed systems demonstrate shear thinning and thixotropic behavior.
FOOD HYDROCOLLOIDS
(2023)
Article
Chemistry, Applied
Xiong Xia, Hongkui Wei, Lingling Hu, Jian Peng
Summary: The combination of xanthan gum and guar gum enhances swelling and water-binding capacities during in vitro fermentation, leading to higher degradation rates and promotion of beneficial microbiota growth.
CARBOHYDRATE POLYMERS
(2021)
Article
Chemistry, Applied
Deepika Sharma, Gregory R. Ziegler, Federico M. Harte
Summary: Fabrication of bead-free nanofibers from pure casein is challenging due to its self-aggregation tendency. In this study, the influence of pH, ethanol content, ionic environment, and casein concentration on the solubility and solution characteristics of casein-based spinning dopes was analyzed. The addition of tetrasodium pyrophosphate (TSPP) reduced bead defects and improved the properties of the nanofibers. The viscosity of the solution depended on the casein concentration, and bead-free nanofibers were obtained at a concentration higher than the entanglement concentration (C-e).
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Smriti Shrestha, Leonie Van't Hag, Victoria Haritos, Sushil Dhital
Summary: This study investigated the pasting properties, structural formation, and molecular changes of mungbean, green lentil, and yellow pea proteins during high moisture extrusion (HME). The results showed that protein composition and conformation played important roles in the structural development and molecular changes during HME.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Shi Liu, Na Sun, Kunyu Ren, Xubin Tan, Lanxin Li, Zhe Wang, Shicheng Dai, Xiaohong Tong, Huan Wang, Lianzhou Jiang
Summary: In this study, self-assembled soy protein nanoparticles (SPN) were successfully prepared and used for encapsulation of lutein, 8-carotene, and curcumin. The encapsulated natural pigments showed improved stability, especially curcumin. This study provides a new approach for extending the use of lipophilic natural edible pigments in food products.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jianming Wang, Ziyun Liu, Kaiwen Zheng, Zhe Yuan, Chen Yang
Summary: By combining with high methoxyl pectin (HMP), the emulsifying properties of oat protein isolate (OPI) were improved. The OPI-HMP complex formed soluble complexes under specific pH conditions, exhibiting excellent emulsifying activity and stability, making it suitable as a delivery system for lipid soluble bioactive compounds in food and biomedical applications.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Zihao Yin, Junzhe Zou, Mengwei Wang, Ruonan Huang, Yuemiao Qian, Mingyong Zeng, Fangwei Li
Summary: Phycocyanin, a protein prone to degradation under acidic conditions and unstable at high temperatures, has limited application in food. This study successfully combined phycocyanin with whey protein isolate using protein coprecipitation and chitosan coating to form composite particles, which maintained the color and colloidal stability of phycocyanin. The composite particles showed minimal color changes and retained high pigment retention rates after heating. Furthermore, the composite particles exhibited excellent antioxidant capacity. This breakthrough expands the application of phycocyanin in acidic beverages and other food forms.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Yuting Su, Qian Zhou, Hui Xu, Manting Huang, Siqian Li, Jiayi He, Ka-Wing Cheng, Mingfu Wang
Summary: By developing the CM-Cur/QT complex, the solubility and stability of quercetin were improved, leading to enhanced bioavailability. The complex showed increased bio-accessibility and antioxidant efficacy during in vitro digestion, and facilitated the internalization of quercetin in macrophages, exerting a potential synergistic anti-inflammatory effect.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Sheliang Zhao, David Julian Mcclements, Xuebo Liu, Fuguo Liu
Summary: The low oral bioavailability of some bioactive ingredients is a challenge in the supplement and functional food areas. This study designs natural carriers that can simultaneously deliver both hydrophobic and hydrophilic bioactive ingredients, thereby increasing their ability to exert synergistic effects.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Md Easdani, Shabbir Ahammed, Md Nazmus Saqib, Fei Liu, Fang Zhong
Summary: Compiling hydrophobic and hydrophilic proteins to form a mechanically reliable bilayer film with improved water barrier properties and hydrophobicity is challenging. By introducing cross-linkers, the film exhibits compatible and flexible surfaces, enhanced color and transparency, and controlled water vapor permeability. The bilayer film shows potential for improving value-added functional properties.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Tian-Qi Zhou, Xue-Chen Wang, Ling-Yi Gao, Jia-Nan Yan, Hai-Tao Wu
Summary: This study investigated the synergetic gelation of curdlan gum (CG) and gellan gum (GG) at different ratios. The optimal gelation was achieved at a mass ratio of 1:1 and a total concentration of 0.6%. The gel properties were influenced by the CG/GG ratio, with the strongest gel observed at a ratio of 5:5. The improved gel properties were attributed to hydrogen bonds between CG and GG. The CG/GG binary composite gel exhibited increased water holding capacity as the CG/GG ratio decreased. Furthermore, the microstructure of the CG/GG gel was denser and more homogeneous, supporting its stronger gel rigidity and water holding capacity.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jialin Sun, Zihao Wei, Changhu Xue
Summary: In this study, porous gelatin microspheres (PGMs) with surface and internal porous structure were developed for the controlled release and rapid functional response of anthocyanins (ANCs). The loading of ACNs was achieved through electrostatic interaction, resulting in a high loading capacity. ACN@PGMs exhibited long-term controlled release, improved storage stability, and ammonia responsiveness, making them suitable for applications as antioxidant factors and food freshness indicators in the food industry.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinlai Dou, Yanling Hao, Ying Sun, Pin Yang, Linlin Liu, Yinyuan He, Yanguo Shi, Chunhua Yang, Fenglian Chen
Summary: In this study, chitosan hydrochloride/carboxymethyl starch sodium (CHC-CMS-Na) nanogels were prepared as a baking additive and showed potential in improving bread quality.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Xinya Wang, H. Douglas Goff, Steve W. Cui
Summary: This study thoroughly investigated the synergistic gelation between yellow mustard gum (YMG) and kappa-carrageenan using multiple techniques. The results showed that the interaction between YMG and kappa-carrageenan was mainly polymer associations, and YMG affected the gel formation process of kappa-carrageenan.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Jielong Zhang, Dasong Liu, Xiumei Tao, Jun Tang, Xiaoyu Peng, Thom Huppertz, Xiaoming Liu, Peng Zhou
Summary: The effect of enzymatic dephosphorylation on the structure of casein micelles in caprine micellar casein concentrate was studied. The results showed that with increasing dephosphorylation, the molar mass decreased, the radii decreased, the hydration increased, and the internal protein inhomogeneity disappeared.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Wentao Ma, Chao Yuan, Bo Cui, Tian Gao, Li Guo, Bin Yu, Meng Zhao, Feixue Zou
Summary: This study investigated the influence of highly-branched cyclic dextrin (HBCD) on the physiochemical properties of x-carrageenan (KC) gels. The addition of HBCD significantly enhanced the storage modulus and freeze-thaw stability of KC gels. HBCD promoted the distribution of KC chains and aggregation of KC helixes, resulting in a compact network structure and reduced water loss. Furthermore, HBCD strengthened the thermal reversibility of KC gels through enhanced hydrogen-bonding interactions.
FOOD HYDROCOLLOIDS
(2024)
Article
Chemistry, Applied
Ya-Ru Wang, Qin Yang, Yi-Xuan Jiang, Han-Qing Chen
Summary: This study successfully improved the aqueous solubility, thermal stability, and antioxidant activity of RES by using ovalbumin fibrils as nanocarriers. The pH value was found to have an impact on the formation and properties of the complex, with the best interaction observed at pH 2.0.
FOOD HYDROCOLLOIDS
(2024)