Chubak (<i>Acanthophyllum glandulosum</i>) Root Gum

Karazhiyan, Hojjat

doi:10.1002/9781119418511.ch15

Cited by 4 publications

(4 citation statements)

References 63 publications

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“…According to the literature, Acanthophyllum roots can be a good source of water‐soluble polysaccharides 30,42 . Jahanbin et al 16 .…”

Section: Resultsmentioning

confidence: 99%

“…Although some researchers have investigated the feasibility of Soxhlet, ultrasound and PEF methods for the extraction of CRE, 16,25,26 as well as the stabilizing, emulsifying and foaming potential of this substance in doughnut, 27 yogurt, 28 ketchup, 29 muffin cake, 30 mayonnaise 31 and grape juice, 32 there has been no study of the application of CRE prepared using a PEF in ice cream. Hence, response surface methodology was applied in the study reported here to optimize the influence of PEF parameters, namely voltage (1–7 kV cm −1 ) and pulse number (10–120), on the foaming and emulsifying properties and lightness of CRE.…”

Section: Introductionmentioning

confidence: 99%

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Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Shahi

Didar

Hesarinejad³

et al. 2021

J Sci Food Agric

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BACKGROUND In this study, a face‐centered central composite design was applied to optimize pulsed electric field parameters (voltage: 1, 4, 7 kV cm−1; pulse number: 10, 65, 120) for the extraction of natural saponins from Chubak root. Data analysis showed that increasing the voltage from 1 to 4 kV cm−1 and pulse number from 10 to 65 increased foaming ability (FA) and emulsion stability, and decreased foam density (FD), foam stability (FS) and lightness, due to the improved extraction of saponins. RESULTS Whereas, an opposite trend was observed for FA, FD and FS on increasing the voltage from 4 to 7 kV cm−1 as a result of more impurities being extracted. Furthermore, the Chubak root extract (CRE) (0, 1.5, 3.0 and 4.5 g kg−1) obtained under the optimized conditions (voltage of 6.4 kV cm−1 and pulse number of 80) was used in ice cream formulation because of its ability to reduce surface tension. Based on the results, the samples containing higher amounts of CRE showed higher viscosity, consistency coefficient, overrun, melting resistance and creaminess, as well as lower values of flow behavior index, hardness, adhesiveness, coarseness and coldness. This could be related to the increased water retention, improved whipping ability, greater fat destabilization and smaller ice crystals. Although more bitterness was perceived as a result of an increase in the level of CRE, it had no negative effect on the overall acceptance assessed by trained sensory panelists. CONCLUSIONS The results of this study briefly support the conclusion that CRE has a very high potential for use as a foaming, emulsifying and stabilizing agent to improve the quality of ice cream. © 2020 Society of Chemical Industry

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“…According to the literature, Acanthophyllum roots can be a good source of water‐soluble polysaccharides 30,42 . Jahanbin et al 16 .…”

Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Shahi

Didar

Hesarinejad³

et al. 2021

J Sci Food Agric

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“…10,19 The root of the plant Acanthophyllum glandulosum is rich in saponin compounds, and A. glandulosum extract (AGE) is used in food formulations due to its documented functional properties such as foaming, emulsifying, antifungal, antimicrobial and antioxidant effects. 20 Stabilizing aerated emulsions with vegetable oil is challenging due to partial coalescence. 21 More emulsifiers, proteins and hydrocolloids are needed to reduce fat crystals.…”

Section: Introductionmentioning

confidence: 99%

“…Various types of saponins have been used to prepare stable emulsions, foams and foamulsions 10,19 . The root of the plant Acanthophyllum glandulosum is rich in saponin compounds, and A. glandulosum extract (AGE) is used in food formulations due to its documented functional properties such as foaming, emulsifying, antifungal, antimicrobial and antioxidant effects 20 …”

Section: Introductionmentioning

confidence: 99%

Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract

Sabeghi,

Varidi,

Nooshkam

2024

J Sci Food Agric

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BACKGROUNDFoamulsions have become increasingly popular in the food industry due to their ability to enhance the textural, sensory and health‐promoting properties of food products. This study was therefore aimed to design and prepare a novel gelled structure, foamulsion gel containing 0–600 g L−1 oil, with gellan gum (GG; 7, 10 and 13 g L−1) and saponin‐rich antioxidant Acanthophyllum glandulosum extract (AGE; 2, 6 and 10 g L−1).RESULTSThe interaction between components was confirmed by infrared spectroscopy. The overrun and porosity of the foamulsion gels increased with antioxidant AGE (1.30 times) and reduced with oil (up to ca 70% and 30%, respectively) and GG levels. The systems were highly stable, and no water or oil was released during the physical stability experiments. Microscopic images showed that the size of air cells was significantly larger than that of oil droplets. The foamulsion gels based on 13 g L−1 GG and 10 g L−1 AGE had markedly higher elastic (G′) and viscous (G′′) moduli than other samples, and exhibited an elastic and solid‐like behavior (G′ > G′′). The highest gel firmness was found in oil‐free sample, and the presence of oil resulted in a lower firmness induced by the larger size and lubrication effect of oil droplets.CONCLUSIONAs a result, the interactions between AGE, GG and oil could lead to the creation of new aerated structures known as bioactive foamulsion gels. These gels exhibit excellent foamability, stability and viscoelasticity and may find applications in the development of novel, healthy and low‐calorie aerated foods. © 2024 Society of Chemical Industry.

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Physicochemical properties of saponin containing Acanthophyllum laxiusculum extract: example application in foam stability and qualitative parameters for malt beverage industry

et al. 2021

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Chubak (Acanthophyllum glandulosum) Root Gum

Cited by 4 publications

References 63 publications

Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Optimized pulsed electric field‐assisted extraction of biosurfactants from Chubak (Acanthophyllum squarrosum) root and application in ice cream

Bioactive foamulsion gels: a unique structure prepared with gellan gum and Acanthophyllum glandulosum extract

Physicochemical properties of saponin containing Acanthophyllum laxiusculum extract: example application in foam stability and qualitative parameters for malt beverage industry

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