Effects of gamma irradiation on some physicochemical and rheological properties of Persian gum and gum tragacanth

Teimouri, Shahla; Abbasi, Soleiman; Sheikh, N.

doi:10.1016/j.foodhyd.2015.12.010

Cited by 44 publications

(18 citation statements)

References 24 publications

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“…As expected, removing insoluble part had no effect on pH. pH of GT which depends on origins, agricultural history and constituents was reported between 5.2-5.4 by Teimouri, Abbasi, and Sheikh (2016). Cleared and more stable solutions were desired for gum solutions (Abdullah Kurt & Kahyaoglu, 2017b).…”

Section: Physicochemical Analysessupporting

confidence: 51%

Physicochemical, Rheological and Structural Characteristics of Alcohol Precipitated Fraction of Gum Tragacanth

Kurt¹

2018

Food Health

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Obtaining specific polysaccharide of gum by separating other parts appears to be an approach to get a hydrocolloid with a higher quality and new functional properties. Therefore, gum tragacanth (GT) was used for these aims. The characterization of alcohol precipitated part of GT were performed in terms of physico-chemical compositions (moisture, ash, protein, color and transparency); rheological behaviors aqueous solutions at different concentration, temperature, pH, presence of salt and sucrose; and structural characterization (FTIR, XRD, DSC and SEM). Applied process has no effect on sucrose its chemical compositions which is important for preserving of progressing application. Clearer solution was obtained for purified sample which was important for sensorial properties of end-product. Rheological experiments indicated that separation insoluble part (bassorin) from GT increased viscosity and improved the stability to the different environmental conditions. FTIR experiment results confirmed that tragacanthin and bassorin is physically mixture not chemically bonded. The improvement of thermal stability of GT was also observed by DSC as a result of bassorin separation. The results suggest that extraction soluble part of GT resulted in higher rheological and structural characteristics which may help to widen its application.

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Section: Physicochemical Analysessupporting

confidence: 51%

Physicochemical, Rheological and Structural Characteristics of Alcohol Precipitated Fraction of Gum Tragacanth

Kurt¹

2018

Food Health

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“…The band at about 1540–1650 cm −1 corresponds to amide I and amide II bands of NH bending. The asymmetric component of carboxylate (CO) stretching modes lay in a similar frequency range (about 1656 cm −1 ) . Two weak bands at about 1400–1450 are assigned to CH bending of CH 3 .…”

Section: Resultsmentioning

confidence: 95%

“…The broad and strong band centered at about 3300–3400 cm −1 can be assigned to OH stretching vibrations, and symmetrical and asymmetrical NH stretching vibrations which is related to three matters: NaCs, ZG, SP . A shoulder at lower frequencies (3080 cm −1 ) can be associated to NH stretching mode of a secondary amide/amine .…”

Section: Resultsmentioning

confidence: 96%

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Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Kia

Ghasempour

Alizadeh

2017

J of Applied Polymer Sci

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Developments in the field of biodegradable packaging have led to interests in application of new natural polymers, due to their lower environmental hazards. This study was undertaken to design edible films based on Zedo gum/sodium caseinate (ZG/NaCs) with microalgae (Spirulina platensis) as an antioxidant compound. A central composite design was used to assess structural, physicochemical, barrier, and mechanical parameters of potential antioxidative edible films. Mixture of different ratios of NaCs (2%–6%), ZG (0%–1%), and microalgal biomass (0%–0.5%) was applied to fabricate samples. Films containing higher concentration of microalgae (0.5%) and ZG represented pronounced opacity and antioxidative characteristics. Lower amounts of microalgae by increasing NaCs amount, enhanced elasticity of samples. NaCs‐based films were thicker and more transparent. Fourier transform infrared spectra analysis confirmed combination of microalgae and ZG in NaCs mixture. Taken together, this study suggests a new biocomposite colored formulation, which had satisfactory characteristics for a novel edible film packaging material. © 2017 Wiley Periodicals, Inc. J. Appl. Polym. Sci. 2018, 135, 46024.

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“…The broad band about 3500–3400 cm −1 was assigned to stretching OH vibrations, and the symmetrical and asymmetrical NH stretching vibrations depended on the aspects of sodium caseinate and PG. At lower frequencies (about 3080 cm −1 ), the NH stretching mode is associated with secondary amide–amine groups and is an indicator of peptide bonds found in all spectra . The band around 3400 cm −1 appears in isolated peptide chains and was assigned to unbonded NH groups in SC.…”

Section: Resultsmentioning

confidence: 95%

Development and characterization of a Persian gum–sodium caseinate biocomposite film accompanied by Zingiber officinale extract

Khezerlou

Ehsani

Tabibiazar

et al. 2018

J of Applied Polymer Sci

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Nowadays, instead of synthetic polymers, ecofriendly biopolymers are being widely used as packaging materials; this minimizes packaging waste and environmental pollution. In this study, we aimed to characterize edible films based on sodium caseinate (SC) with the simultaneous use of Zingiber officinale extract (ZOE) and Persian gum (PG). The functional, structural, morphological, and physicochemical aspects of manufactured samples were investigated. Response surface methodology was used to optimize the use of PG (0-1%) and ZOE (0-500 ppm) in the production of the edible films. Fourier transform infrared spectroscopy analysis was carried out to confirm the SC-PG-ZOE interactions. Statistical analysis revealed that the addition of ZOE led to a significant increase in the tensile strength and elongation at break (EB). However, the addition of PG, regardless of ZOE addition, decreased EB. In addition, the incorporation of ZOE into the biopolymer matrix improved the water resistance, water vapor permeability (WVP), and water solubility (WS), whereas the incorporation of PG reduced the transparency. Our findings indicated that minimum of transparency and EB and minimum of WVP and WS were obtained at 0.6% for PG and 360 ppm for ZOE. Therefore, the results of this study suggest a new biocomposite with desirable characteristics and promising potential for producing edible films.

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Effects of gamma irradiation on some physicochemical and rheological properties of Persian gum and gum tragacanth

Cited by 44 publications

References 24 publications

Physicochemical, Rheological and Structural Characteristics of Alcohol Precipitated Fraction of Gum Tragacanth

Physicochemical, Rheological and Structural Characteristics of Alcohol Precipitated Fraction of Gum Tragacanth

Fabrication of an eco‐friendly antioxidant biocomposite: Zedo gum/sodium caseinate film by incorporating microalgae (Spirulina platensis)

Development and characterization of a Persian gum–sodium caseinate biocomposite film accompanied by Zingiber officinale extract

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