Fenugreek Galactomannans as Food Emulsifiers

Garti, Nissim; Madar, Zecharia; Aserin, Abraham; Sternheim, B.

doi:10.1006/fstl.1996.0179

Cited by 126 publications

(75 citation statements)

References 17 publications

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“…Pure mannans and cellulose are insoluble in cold water at neutral pH; as a result, the water solubility of both galactomannans and xyloglucans are affected by proportional increases in galactose content. These increases are attributed to extensive hydration in galactose-rich regions, and galactose sidechains can prevent a mannan backbone from forming hydrogen-bonded aggregates [27] [28]. In aqueous solution, galactomannans such as LBG interact strongly through galactose-depleted chain segments with compatible helices (e.g., xanthan, k-carrageenan) or by self-interaction, producing network-type gels that are useful texturants in many food products.…”

Section: Loses (Figure 1: (D) (J) and (K))mentioning

confidence: 99%

Physicochemical Properties of Edible Seed Hemicelluloses

Sousa¹,

Holanda-Araújo²,

Souza³

et al. 2017

OALib

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In this work, galactomannans and xyloglucans were isolated from the seed endosperm and cotyledon of Brazilian non-conventional sources, respectively. Extraction yields, monosaccharide ratios, macromolecular parameters and molar mass distributions were determined and compared to commercial guar gum and Locust Bean Gum (LBG). The extraction yield in relation to seed mass ranged from 7.0% to 40.63%, with xyloglucan yields being higher than galactomannan yields. Schizolobium parahyba and Caesalpinia pulcherrima galactomannans exhibited the lowest protein contents, 0.05% and 0.08%, respectively. Flow curves of 1% hemicellulose solutions (w:v) were measured by varying the shear rate from 0.1 to 100 s −1 . The resulting data were fitted to a Power Law model, and all the hemicelluloses presented shear-thinning behavior. Galactomannans and xyloglucans with different monosaccharide ratios showed similar consistency indices. Rheological properties were also compared, and the results suggest new hemicellulose sources, which can be studied for additional applications in areas such as materials science, medicine and biology.

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Section: Loses (Figure 1: (D) (J) and (K))mentioning

confidence: 99%

Physicochemical Properties of Edible Seed Hemicelluloses

Sousa¹,

Holanda-Araújo²,

Souza³

et al. 2017

OALib

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“…Garti et al (1997) indicated that fenugreek gum had an emulsifying capability for stabilizing oil-inwater emulsions and the critical coverage of gum/oil ratio for stable non-coalesced emulsion was smaller than the one obtained for guar or other gum, implying its emulsification properties to be superior to those of other galactomannans. Due to better interfacial activity than other galactomannans, fenugreek gum can create oil-in-water emulsions with small droplet size (2-3 μm) and long-term stability.…”

Section: Vitamins and Mineralsmentioning

confidence: 98%

“…Due to better interfacial activity than other galactomannans, fenugreek gum can create oil-in-water emulsions with small droplet size (2-3 μm) and long-term stability. Fenugreek gum was found to adsorb (or 'precipitate') on the oil interface forming a relatively thick interfacial film (20). Ramesh et al (2001) found that fenugreek galactomannan lose less of its crystal nature upon drying due to its regular structure, especially when galactose/ mannose ratio is 0.93.…”

Section: Vitamins and Mineralsmentioning

confidence: 99%

Fenugreek: Potential Applications as a Functional Food and Nutraceutical

Khorshidian¹,

Asli²,

Arab³

et al. 2016

Nutr Food Sci Res

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A B S T R A C TFenugreek (Trigonella foenum graecum), native to southern Europe and Asia, is an annual herb with white flowers and hard, yellowish brown and angular seeds, known from ancient times, for nutritional value beside of it medicinal effects. Fenugreek seeds are rich source of gum, fiber, alkaloid, flavonoids, saponin and volatile content. Due to it's high content of fiber, fenugreek could be used as food stabilizer, adhesive and emulsifying agent to change food texture for some special purposes. Some evidences suggest that fenugreek may also be regarded as antidiabetic, anticarcinogenic, remedy for hypocholesterolemia and hypoglycemia, antioxidant, antibacterial agent, gastric stimulant, and anti-anorexia agent. The present article is aimed to review the potential applications of fenugreek as a functional food and nutraceutical.

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“…Higher concentrations of polymer also cause more viscosity which further prevent mobility of globules and delayed their coalescence. As described in different studies emulsifying properties of gums either due to their interface activity [19,20] or due to viscosity modifying properties which further prevent interaction of globules [21]. Polymer imparts good viscosity in aqueous phase which further provide more time to polymer to absorb at the interface.…”

Section: Evaluation Parametersmentioning

confidence: 99%

Antioxidant Potential and Emulsifying Properties of Neem (Azadirachita indica, Family Meliaceae) Gum Polysaccharide

Malviya¹,

Sharma²,

Dubey³

2017

Pharm Anal Acta

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Neem Gum (NG) is exudates of plant. Crude NG was purified using water as solvent and ethyl alcohol as precipitating agent. Effect of temperature and concentration on the surface tension of neem gum was determined. Emulsifying properties of gum was evaluated using sunflower as oil phase and purified water as continuous phase further prepared emulsions were evaluated in terms of globular size, flow rate, emulsion capacity and emulsion stability, foam capacity and foam stability and creaming (%). Free radical scavenging properties of polymer was also emulsifying and foaming properties were observed due to reduction in rate of coalescence and creaming. Globular size of prepared emulsions does not changed significantly after 45 days. The effective concentration (EC50) sufficient to scavenge 50% of free radical generated using DPPH was found to be 4.55 µg/ml ± 0.98 and 29 µg/ml ± 1.21 for ascorbic acid and NG respectively. The effective concentration (EC50) sufficient to scavenge 50% of ascorbic acid and NG respectively. So it can be concluded from the findings of the results that Ng can be used as emulsifying agents in food, cosmetic and pharmaceutical industry with significant antioxidant potential.

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Fenugreek Galactomannans as Food Emulsifiers

Cited by 126 publications

References 17 publications

Physicochemical Properties of Edible Seed Hemicelluloses

Physicochemical Properties of Edible Seed Hemicelluloses

Fenugreek: Potential Applications as a Functional Food and Nutraceutical

Antioxidant Potential and Emulsifying Properties of Neem (Azadirachita indica, Family Meliaceae) Gum Polysaccharide

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