Rocket seed (Eruca sativa Mill) gum: physicochemical and comprehensive rheological characterization

Abstract

This study aimed to determine the physicochemical and rheological characterization of Rocket seed gum (RSG) as a plant-based natural gum. Moisture, ash, protein, monosaccharide composition, and pH value were determined. Mannose and galactose were the main monosaccharides with a ratio of (mannose/galactose) 1.52. The absorptions at wavenumber 2855 cm -1 and 2922 cm -1 indicate the presence of galactose and arabinose. RSG showed shear-thinning flow behavior at all concentrations. The K value of the RSG ranged between 0.24 and 6.31 Pa.s n and significantly increased with increased gum concentration. Hysteresis area was found 11.53-183.23 and increased with increasing gum concentration. The percentage recovery for the Gʹ was significantly affected by gum concentrations and found as 42.54-81.20. RSG showed a solid-like structure, the storage modulus (Gʹ) was higher than the loss modulus (Gʹʹ) in all frequency range. Gʹ and Gʹʹ value increased with increased RSG concentration. The physicochemical and rheological characterization indicated that RSG could be evaluated as thickeners and gelling agents in the food industry.

Extraction of Natural Gum from Cold-Pressed Chia Seed, Flaxseed, and Rocket Seed Oil By-Product and Application in Low Fat Vegan Mayonnaise

“…There were no cross points between G and G values, revealing that G values were greater than G across the entire frequency range studied. As a result, gum solutions had typical gel-like behavior within the experimental frequency range at 25 • C. This viscoelastic behavior was in good agreement with that reported by Chaisawang and Suphantharika [67] and KUTLU et al [68].…”

“…K values were determined to be higher than K values, indicating that gum solutions exhibited liquid-like characteristics. Similar results were reported in previous studies on different gum solutions [66][67][68] and different food products [69,70]. All of the solutions exhibited gel-like behavior due to the positive slopes (n and n > 0).…”

“…As a result, gum soluti typical gel-like behavior within the experimental frequency range at 25 °C. This v tic behavior was in good agreement with that reported by Chaisawang and Supha [67] and KUTLU et al [68]. Non-linear regression was used to analyze experimental G′ and G″ values v the computed magnitudes of slopes (n′ and n″), intercept (K′ and K″), and coeff determination (R 2 ) values are shown in Table 5.…”

“…Non-linear regression was used to analyze experimental G′ and G″ values v the computed magnitudes of slopes (n′ and n″), intercept (K′ and K″), and coeff determination (R 2 ) values are shown in Table 5. K″ values were determined to b than K′ values, indicating that gum solutions exhibited liquid-like characteristics results were reported in previous studies on different gum solutions [66][67][68] and d food products [69,70]. All of the solutions exhibited gel-like behavior due to the 5.…”

Encapsulation of Olive Pomace Extract in Rocket Seed Gum and Chia Seed Gum Nanoparticles: Characterization, Antioxidant Activity and Oxidative Stability

“…Therefore, a modified Mark-Houwink equation was used to determine the molecular weight of the RSG [32]. A Mannose/Galactose ratio of the RSG was found to be 1.52 in a previous study [33].…”