Evaluation of Caesalpinia pulcherrima endospermic gum as affinity matrices for galactose-binding lectins interaction

Braga, Renata Chastinet; Sá, Daniele Maria Alves Teixeira; Ribeiro, Alexsandra Feitosa; Miranda, Raquel Lima; Almeida, Lia Magalhães de; Horta, Ana Cecília Góes; Moreira, Renato de Azevedo

doi:10.1590/s1516-89132011000200009

Cited by 14 publications

(9 citation statements)

References 24 publications

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“…From the integrations of these signals, the approximate ratios of monosaccharides Glu:Xyl:Gal were determined to be 1.0 : et al, 1979), but lower than the M/G ratios of 2.83:1, 3.6:1, and 3.65:1 reported for other galactomannans (Cerqueira et al, 2009b;Braga et al, 2011;Buriti et al, 2014).…”

Section: Nmrspectroscopymentioning

confidence: 89%

Preparation and evaluation of hemicellulose films and their blends

et al. 2017

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Cell wall hemicelluloses are useful in various industries due to their ability to form edible and biodegradable films with plasticizerssuch as glycerol. The objective of this research was toextract hemicelluloses from Caesalpina pulcherrima and Tamarindus indica, produce film blends from them, and evaluate their properties and their product development potential. The extraction process providedyields of 25% galactomannan (GalCp) from C. pulcherrimaand 20% xyloglucan (XilTi) from T. indica. The apparentM w obtained by GPC were 4.35 x 10 6 g/mol and 2.03 x 10 6 g/mol for GalCp and XilTi respectively. The ratio of mannose/galactose in GalCp determined by 13 C NMR was (2 : 1), while the ratio of glucose/xylose/galactose in XilTi obtained by 13 C NMR was (1.0: 1.2: 1.0). All filmogenic solutionsfrom these hemicelluloses showed non-Newtonian rheological behavior at 25 °C. The IR spectra were consistent with the presence of GalCp and XilTi and were fully assigned.Galactomannan film exhibited a higher permeability to moisture than xyloglucan and the blends.All films showed less than 20% opacity; thus, they were relatively transparent. Thermogravimetric analysis indicated that the blend films had good thermal stability.The use of theseblends permits a wider range of properties to be obtained than the hemicelluloses alone.Thus, these materials may serve asuseful biodegradable and environmentallyfriendly materials for food packaging applications.

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Section: Nmrspectroscopymentioning

confidence: 89%

Preparation and evaluation of hemicellulose films and their blends

et al. 2017

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“…The galactomannan was obtained in the Chemical Laboratory, following methodology of Braga et al (2011). Was added in three formulations for each product: F1: did not contain the gum (control), F2: 0.3 g 100 g -1 of galactomannan gum, and F3: 0.5 g 100 g -1 of galactomannan gum.…”

Section: Methodsmentioning

confidence: 99%

“…Caesalpinia pulcherrima is widely distributed in tropical and sub-tropical regions like India, Myanmar, Vietnam, Sri Lanka, and Malay Peninsula (Thombre & Gide, 2013). The properties of galactomannans extracted from seeds of Caesalpinia pulcherrima have being studied in several work (Cerqueira et al, 2009;Braga et al, 2011;Thombre & Gide, 2013).…”

Section: Introductionmentioning

confidence: 99%

Natural thickener in raw and cooked fish-derived: microbiological, physicochemical and sensorial acceptance

Maia¹,

Damaceno²,

Braga³

et al. 2015

Científica

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The development of fish derived products is different from fishery itself, and contributes to the local economy. Products such as fish burger and nuggets, made of fish as raw material, have been in the spotlight of the market in recent decades due to its nutritional properties and the increase in fish deriving activity. For some decades, the functional properties of polysaccharide gums have been studied in food industries. One of its main functions is the increase of viscosity, working as a thickener in aqueous solutions. This research aims to study the use of galactomannan from the seeds of Caesalpinia pulcherrima, commonly known as "flamboianzinho" in fish derived products prepared with the specie Oreochromis niloticus, known as Nile tilapia. Microbiological, physicochemical and sensory tests were conducted to evaluate the product and its acceptance and purchase intent of consumers. The results show that the three formulations of nuggets and hamburgers prepared with tilapia using Caesalpinia pulcherrima seeds as the thickener are within the microbiological standards required by Brazilian legislation. The physicochemical composition of the products was not affected by the addition of the gum and the products were well accepted as the appearance, odor, flavor, texture and global aspect, which obtained scores notes within the acceptance zone in all analyzed aspects. Most panelists declared that they would certainly buy or possibly buy the nuggets and hamburger prepared with tilapia, being, therefore, a good way of utilization of this species of fish and the Caesalpinia pulcherrima as thickeners in this type of product.Additional keywords: fish burger; galactomannan; nuggets; sensorial analysis. ResumoA produção de derivados de pescado é uma atividade diferenciada ao da pesca propriamente dita e contribui para a economia local. Produtos como o fish burger e nuggets produzidos com o pescado como matéria-prima têm ganhado enfoque no mercado, nas últimas décadas, pelo crescimento da atividade e por suas propriedades nutricionais. Há algumas décadas, vêm-se estudando as propriedades funcionais das gomas de polissacarídeo nas indústrias de alimentos. Uma de suas principais funções é no aumento da viscosidade, agindo como espessante em soluções aquosas. Este estudo tem como objetivo o uso de galactomanana das sementes de Caesalpinia pulcherrima, conhecida popularmente como "flamboianzinho", em derivados de pescado preparados com a espécie Oreochromis niloticus, conhecida como Tilápia-do-Nilo. Testes microbiológicos, físico-químicos e sensoriais foram conduzidos para avaliar o produto, sua aceitação e a intenção de compra dos consumidores. Os resultados obtidos mostram que as três formulações de nuggets e de hambúrguer preparadas com a tilápia, utilizando como espessante as sementes de Caesalpinia pulcherrima, estão dentro dos padrões microbiológicos exigidos pela legislação brasileira. A composição físico-química dos produtos não foi afetada pela adição de goma, e os produtos foram bem aceitos quanto à aparência...

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“…C. pulcherrima seeds were acquired in the north of Ceará State, Brazil, and the galactomannan was extracted according to the method described by Braga et al. (2011), with modifications. The extraction yield of galactomannan from the seed was carried out in triplicate, being related to the obtained galactomannan mass and seed mass, and the multiplied by 100 to express the result in percentage (m/m).…”

Section: Methodsmentioning

confidence: 99%

Development and application of galactomannan and essential oil‐based edible coatings applied to “coalho” cheese

Lima

Andrade

Lemos

et al. 2020

J Food Process Preserv

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Edible films and coatings have been proposed for food preservation. The coalho cheeses coated with galactomannan from Caesalpinia pulcherrima and Cymbopogon citratus essential oil (EO) were evaluated. Thus, the microbiological, physical–chemical, and weight loss aspects in the coated cheeses were analyzed during 20 days of storage. The treatment with 1.0% galactomannan and 0.2% EO obtained better stability; therefore, it was stored for 30 days at 4 ± 1°C. The extraction yield of galactomannan from C. pulcherrima was 25.4%. In EO, the main found compounds are α‐citral (41.49%), β‐citral (30.63%), and β‐mycrene (16.66%). In the analysis of cheese stability, the values for weight loss as a function of storage time varied from 2.52% to 25.62%. The moisture, pH and water activity, there was a statistical difference only for moisture. Therefore, edible coverage provided microbial reduction, physical–chemical stability, and sensory characteristics within the acceptance zone, being considered viable for the food industry. Practical applications The biopolymers extracted from the endosperm of the Caesalpinia pulcherrima seed, associated with the essential oil of Cymbopogon citratus, can be used as edible or biodegradable coatings in various food products. One of these products is rennet cheese, as it has an excellent nutritional composition and is conducive to the development of microorganisms, thus having a reduced shelf life. The use of coatings based on galactomannans and essential oil would make it possible to reduce the microbiological, physical, and sensory changes in these products, as well as the environmental impacts caused by non‐biodegradable packaging, being an alternative for replacing synthetic materials.

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Evaluation of Caesalpinia pulcherrima endospermic gum as affinity matrices for galactose-binding lectins interaction

Abstract: ABSTRACT

Cited by 14 publications

References 24 publications

Preparation and evaluation of hemicellulose films and their blends

Preparation and evaluation of hemicellulose films and their blends

Natural thickener in raw and cooked fish-derived: microbiological, physicochemical and sensorial acceptance

Development and application of galactomannan and essential oil‐based edible coatings applied to “coalho” cheese

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