A new source of galactomannan isolated from Gleditsia caspica (Persian honey locust) seeds: Extraction and comprehensive characterization

Abstract

The dominant objective of this study was to extract and purify galactomannan from Gleditsia caspica seeds. In addition to chemical analysis and investigation of the basic physicochemical and functional properties of the extracted galactomannan, other tests have been performed to determine the structural and thermal properties. The FT-IR spectra authenticated availability of O-H, C-H, and C-O stretching vibrations in the galactomannan conformation. The extracted galactomannan had amorphous structure with very low crystallinity which was obtained from XRD analysis. The obtained DSC and TGA plots showed thermal events including one endothermic and one exothermic peak that are typical for natural polysaccharides. The H-NMR analysis of the extracted galactomannan demonstrated peaks at δ 4.901 and 4.705 ppm, which were affiliated with availability of H-1 (α) (α-galactopyranosyl) and H-2 (β) (β-mannopyranosyl). The images obtained from SEM confirmed that the galactomannan surface was relatively smooth and uniform. Novelty Impact StatementThe galactomannan was extracted and purified from Gleditsia caspica seeds.Comprehensive characterization of obtained galactomannan authenticated its chance to be applied as thickeners or stabilizers in food formulations as a new source of plant-based hydrocolloid.

Biodegradable composite films based on Trigonella foenum‐graceum galactomannan—xanthan gum: Effect of grape seed oil on various aspects of emulsified films

“…After that, the filtered hydrocolloid was transferred to an oven (40 C for 12 h) to accomplish the drying process. At last, the dried galactomannan was powdered and placed in a cool, dry place until its application in film formulation (Niknam et al, 2021a).…”

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“…Because oil molecules react with water molecules and prevent them from reacting with glycerol which is mainly affiliated with the hydrophobicity nature of plant oils [43]. The same result was reported in film based on Plantago major seed gum [9], Kappa-carrageenan [26], Lepiduim perfoliatum seed gum [31], kefiran [39], tara gum [44] and guar gum [41] which were incorporated with various plant oils. Also, the MA value of control film was lower than value reported for film based on Lepiduim perfoliatum seed gum (152.6%) [31] and higher than value reported for film based on Plantago major seed gum (35.44%) [28].…”

“…WVP which is the indicator of water transfer between food and air, is an important parameter to evaluate the useability of produced film in packaging of food products which are sensitive to spoilage [31]. It must be mentioned that some parameters including extraction process of biopolymer (especially drying process) and the composition of film forming solution (especially the amount of glycerol as plasticizer) which indicated the hydrophilic -hydrophobic ratio of film constituents had vital effects on WVP value [9]. Plasticizers especially when used in high concentration, favor the adsorption of water molecules, that is mostly affiliated with predisposition of plasticizers to construct hydrogen bonds, elevating WVP values [45].…”

“…Between the biopolymer sources extracted from plant seeds, galactomannans are of particular importance. Galactomannans are polysaccharides that utilized as stabilizing, emulsifying, thickening and foaming agents in food products [9,10]. Investigation of the results obtained from former studies has shown that various factors such as the mannose to galactose ratio (M/G) as well as the structure of galactomannan have a remarkable role in the ability of galactomannans to construct biodegradable films [11,12].…”

A comparative study on the emulsifying and foaming aspects of Gleditsia caspica galactomannan (as a new source of hydrocolloid), fenugreek galactomannan, and xanthan gum mixtures

“…Among the hydrocolloids, galactomannans are known to be acceptable choices for utilizing as stabilizers in emulsion-based products. Galactomannans are polysaccharides that consist of a β-(1-4) D-Mannan backbone with single D-galactose branches linked α-(1-6) (Niknam et al, 2021a(Niknam et al, , 2021b. Various factors particularly the mannose-to-galactose ratio (M/G) and structure of galactomannan could affect the rheological, emulsifying, and foaming features of galactomannans (Busch et al, 2015;Niknam, Mousavi, et al, 2020).…”