Food industry applications of Tara gum and its modified forms

Mukherjee, Kaushik; Dutta, Pallobi; Badwaik, Hemant Ramachandra; Saha, Arpita; Das, Sudhir Kumar; Giri, Tapan Kumar

doi:10.1016/j.fhfh.2022.100107

Cited by 22 publications

(12 citation statements)

References 72 publications

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“…En los valores anteriormente expuestos en la (figura 9) se observa que poseemos en promedio un porcentaje de 35,98 % de tegumento, 28,30 % de endospermo y 28,96 % de germen con coeficiente de variación del 3,77 %, 7,43 % y 6,50 % respectivamente, demostrándonos que no existen diferencias significativas en las proporciones de tegumento, endospermo y germen, lo cual difiere levemente a lo que se expone en literatura (38% a 40% de germen, 20% a 22% de endospermo y alrededor del 40% de tegumento) ya que en nuestras muestras presentan menor cantidad de germen y mayor cantidad de endospermo [23].…”

Section: Resultados Y Discusiónunclassified

Utilization of Guarango (Caesalpinia spinosa) in the Province of Loja

Cedeño,

Soto,

Malagón

2023

espoch

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Guarango (Caesalpinia spinosa) was studied in different parts of Loja province, mainly Loja, Catamayo, Gonzanamá, and Paltas, to use this species in the food and chemical industries because many studies in our country show that this species is not correctly used. It started with studies of the yields according to the place and time of recollection, after which the correct treatment was found, like the kind of grinding to optimize the handling of the sample, the chemical determination (tannins) in the pod, and its bromatological characteristics (moisture, fat, and protein). The chemical determination of tannins was done through titration of a macerated pod using carmine indigo and KMnO4 to 0,1 N, while bromatological determination with moisture, fat, and protein was applied using the standard methods of AOAC 7003, AOAC 7.056 y AOAC 47.021, respectively. In these results, it was found that there is little variability in experiments of percent of integument, endosperm, and germ, while in experiments of moisture, the amount of pod and seeds had significant differences. In addition, the percentage of tannins was excellent for use in the leather industry. While the germen had qualities of a good food supplement due to its high fat and protein content and low moisture. Finally, a method of extraction of the guarango parts could be designed that can be easily replicable by farmers. Based on the results, we can conclude that it is possible to establish ventures with guarango (C. spinosa) due to the remarkable properties of this species in food, textiles, and other industries. Keywords: Caesalpinia spinosa, guarango, pod, germ, used. Resumen Se realizó un estudio sobre el guarango (Caesalpinia spinosa) de diferentes cantones de la provincia de Loja, principalmente: Loja, Catamayo, Gonzanamá y Paltas, con la finalidad de aprovechar esta especie ofreciendo alternativas de uso dentro de la industria química y alimentaria ya que, según estudios realizados, dentro de nuestro país no es aprovechada. Se partió desde el estudio de rendimientos según el lugar y tiempos de recolección, posterior a esto se buscó el tratamiento adecuado como molienda para el manejo óptimo de la muestra, la determinación química (taninos) en vaina y bromatológica (humedad grasa y proteína). Para la determinación química (taninos) se realizó titulación al macerado de la vaina usando índigo carmín y KMnO4 al 0,1 N, mientras que para determinación bromatológica como la humedad, grasa y proteína se aplicó métodos estandarizados de la AOAC 7003, AOAC 7.056 y AOAC 47.021, respectivamente. En los resultados se obtuvo ensayos que demostraron la poca variabilidad del porcentaje de tegumento, endospermo y germen, mientras que en los ensayos de humedad, cantidad de vainas y semillas, taninos, hay variabilidades significativas.

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Section: Resultados Y Discusiónunclassified

Utilization of Guarango (Caesalpinia spinosa) in the Province of Loja

Cedeño,

Soto,

Malagón

2023

espoch

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“…In the food industry, TG is considered a good substitute of Guar gum and locust bean gum, mainly because its water solutions are neutral and highly viscous because they are soluble in cold water 45 , galactomannans have also been shown to enhance the water-holding capacity when added to food systems 46 . Some researchers also suggested that further studies are needed to understand aggregates' role in galactomannans' functional and physicochemical attributes, such as rheological behavior and solution characteristics 47 .…”

Section: Discussionmentioning

confidence: 99%

Molecular characterization of a galactomannan extracted from Tara (Caesalpinia spinosa) seeds

Ibieta,

Bustos,

Ortiz-Sempértegui

et al. 2023

Sci Rep

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Tara gum (TG) is a polysaccharide extracted from the seeds of a South American tree called Tara (Caesalpinia spinosa). TG is a galactomannan with many applications in the food industry, mainly as an emulsifier and stabilizer agent. In addition, it is also used in the paper and cosmetic industries. In the present study, we performed a molecular characterization based on chemical composition and physicochemical properties to understand the properties behind TG applications. TG was extracted and purified from Tara seeds distributed in different ecoregions of Bolivia. The monosaccharide composition analysis was determined by high-performance anion-exchange chromatography/pulsed amperometric detection (HPAEC-PAD). At the same time, their molecular characteristics, such as molar mass, root-mean-square radius, hydrodynamic radius, conformation, and densities, were studied by asymmetrical flow field-flow fractionation coupled to multi-angle light scattering refractive index (AF4-MALS-dRI), also the specific refractive index increment (dn/dc) was determined for the first time using AF4 for TG. The results revealed that the gum samples are galactomannans composed of mannose (Man) and galactose (Gal) in a ratio of 3.37 (Man/Gal), with an average molar mass range from 2.460 × 107 to 3.699 × 107 Da, distributed in a single population. The root-mean-square radius range from 260.4 to 281.6 nm, and dn/dc is 0.1454. The Kratky plots based on 14 scattering angles indicated that the conformation of all samples corresponds to random coil monodisperse, while their gyration radius/hydrodynamic radius ratio (ρ) is high. All these results suggest that the chains have a low branched density, consistent with the Gal/Man composition. To the best of our knowledge, we report for the first time an integrated physicochemical study of TG relevant to developing emulsifier and stabilizer formulations.

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“…There is global demand for new products similar to unprocessed and made with nonthermal technologies. Thus, the food industry could apply an adapted form of TGTO [23] . Consumers are demanding foods with innovative ingredients, and in the future, TGTO can be used to prepare functional foods and beverages from ingredients that are easily soluble at room temperature, such as with instant foods.…”

Section: Effects Of Ultrasound On the Solubilities Of Utg And Gttomentioning

confidence: 99%

Optimization of the ultrasonic treatment for Tara gum using response surface methodology

2023

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High-intensity ultrasound irradiation proved to be an effective method for modifying tara gum by generating low molecular weight products and better water solubility. The objectives of this research were to optimize the parameters for the high-intensity ultrasonic treatment with response surface methodology and improve the tara gum solubility. The results demonstrated that after the ultrasound treatment, the solubility of the tara gum had increased (17.7%) as a result of the reduced intrinsic viscosity (70%). The molecular weight of the untreated tara gum was 1.89 x 10 6 Da, and after ultrasound treatment, it was reduced to 0.47 x 10 6 Da. Rheological analyses confirmed the reduction in molecular weight for the modified and optimized tara gum and the resulting increase in solubility. This knowledge provides a better understanding of ultrasound treatment technology and increases the scope for use of tara gum in the food industry.

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Food industry applications of Tara gum and its modified forms

Cited by 22 publications

References 72 publications

Utilization of Guarango (Caesalpinia spinosa) in the Province of Loja

Utilization of Guarango (Caesalpinia spinosa) in the Province of Loja

Molecular characterization of a galactomannan extracted from Tara (Caesalpinia spinosa) seeds

Optimization of the ultrasonic treatment for Tara gum using response surface methodology

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