Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid

Alpizar-Reyes, Erik; Carrillo-Navas, H.; Gallardo‐Rivera, Raquel; Varela-Guerrero, Víctor; Álvarez‐Ramírez, José; Pérez‐Alonso, C.

doi:10.1016/j.jfoodeng.2017.04.021

Cited by 117 publications

(73 citation statements)

References 40 publications

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“…Thermogravimetry analysis (TGA) and differential scanning calorimetry (DSC) were simple and accurate to use for evaluating thermal stability of CMSPA90-1. 30 The rst mass loss change in the TGA curve was observed at a temperature of 57.5 C (Fig. 5A), which was attributed to moisture evaporation of CMSPA90-1.…”

Section: Thermal Characteristicsmentioning

confidence: 95%

Structural characterization and immunoregulatory activity of a new polysaccharide from Citrus medica L. var. sarcodactylis

Gao

Bao

et al. 2019

RSC Adv.

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A new homogeneous heteropolysaccharide (CMSPA90-1) was purified from bergamot by DEAE sepharose fast flow and Sephadex G-75 columns, and was shown to have a molecular weight of 17.6 kDa. Its chemical structure was elucidated by acid hydrolysis and methylation analysis, along with high-performance anionexchange chromatography, Fourier transform infrared spectroscopy coupled with gas chromatographymass spectrometry, NMR spectroscopies, the Congo red test, and circular dichroism. CMSPA90-1 consisted of a pyranoside and funanside with branches containing aand b-configurations simultaneously. Arabinose and glucose might form an arabinoglucan backbone. The ultrastructure of CMSPA90-1 was further characterized by scanning electron microscopy (SEM) and atomic force microscopy (AFM). The results of thermogravimetric analysis (TGA) revealed that CMSPA90-1 had good thermal stability. The results of DPPHc and ABTS + c radical scavenging assays indicated that CMSPA90-1 exhibited free-radical-scavenging properties. Otherwise, CMSPA90-1 could promote the proliferation of mouse splenocytes and the neutral red phagocytosis of RAW264.7 cells, which indicated that CMSPA90-1 could be researched and developed as one of the potential functional foods or natural medicines.

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Section: Thermal Characteristicsmentioning

confidence: 95%

Structural characterization and immunoregulatory activity of a new polysaccharide from Citrus medica L. var. sarcodactylis

Gao

Bao

et al. 2019

RSC Adv.

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“…Some polysaccharides release occluded humidity of the material at temperatures above 100°C, due to the loss of water bound to the saccharide molecules (Martin, Alves De Freitas, Lanzi, Labiak, & Sierakowski, 2017). Alpizar-Reyes et al (2017) pointed out the first mass change of 4.94% at temperatures higher than 75°C in tamarind seed mucilage and it was attributed to the loss of moisture corresponded to free water in mucilage particles, besides Martin et al (2017) mentioned a 9% of lost water at 90°C in the mucilage from leaves of Pereskia aculeta. This result was similar to the observed in the present work at 138°C where the sample showed a mass loss close to 5.05%.…”

Section: Thermogravimetric Analysismentioning

confidence: 99%

Mucilage from cladodes ofOpuntia spinuliferaSalm-Dyck: chemical, morphological, structural and thermal characterization

Madera‐Santana

Vargas-Rodríguez

Núñez-Colín

et al. 2018

CyTA - Journal of Food

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The mucilage obtained from cladodes of Opuntia spinulifera has been used in industries and traditional applications. In the present work, the chemical, morphological, thermal and structural features of cladode mucilage from Opuntia spinulifera Salm-Dyck were studied. The 2D 1 H-1 H COSY NMR confirmed ten different residues within the repeating saccharide unit, six with α and four with β configurations. The FTIR showed the presence of galactose and pectins. The XRD detected minerals as calcium salts. The SEM exhibited aggregations and irregular morphology of the particles. The TGA registered the highest mass loss between 246-378°C and the DSC showed the transition state at 55.7°C and at 113.2°C was observed the typical endothermic peak, where it corresponds to the organic compound materials. Mucilago de cladodios de Opuntia spinulifera Salm-Dyck: caracterización química, morfológica, estructural y térmica RESUMEN El mucilago obtenido de cladodios de Opuntia spinulifera ha sido utilizado en varias industrias y en aplicaciones tradicionales. En el presente estudio, se estudiaron las características químicas, morfológicas, térmicas y estructurales del mucilago proveniente de cladodios de Opuntia spinulifera Salm-Dyck. La espectroscopía de correlación-resonancia magnética nuclear (EC-RMN) de 1 H-1 H en 2D confirmó la existencia de 10 residuos diferentes al interior del grupo sacárido que se repite, seis con configuraciones α y cuatro con configuraciones β. El espectrofotómetro de transformada de Fourier (FTIR) constató la presencia de galactosa y pectinas. La difracción de rayos X (DRX) detectó la existencia de minerales en forma de sales de calcio. La microscopía electrónica de barrido (MEB) reveló la presencia de agregaciones, así como la morfología irregular de las partículas. El análisis termogravimétrico (ATG) registró la mayor pérdida de masa entre 246-378°C, mientras que la calorimetría diferencial de barrido (DSC) precisó que se produjo un estado de transición a los 55.7°C, observándose el pico endotérmico típico de los materiales orgánicos compuestos a los 113.2°C.

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“…The increase of pH affects the swelling capacity of mucilage particles. The swelling capacity increased from 7.642% to 21.196% when pH was increased at 25°C (Alpizar‐Reyes et al, ). Therefore, it is believed that the increase of pH increases the swelling capacity while increasing the electron repulsion by the functional groups which cause higher volume to maintain water molecules (Rao, Warrier, Gaikwad, & Shevate, ).…”

Section: Resultsmentioning

confidence: 99%

“…EA means the ability of emulsifying agent to form water in oil emulsions, but ES means the break down process over time (Alpizar-Reyes et al, 2017). Table 3 shows the EA and ES of gelatin, agar, and BSM.…”

Section: Emulsifying Ability and Emulsifying Stabilitymentioning

confidence: 99%

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

Song

Kim

2019

J Food Process Preserv

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This study investigated the properties of low‐fat milk protein gels using basil seed mucilage (BSM). Gel strength was significantly increased as 69.39–238.01 g/cm2 in BSM groups. Strain showed high in T3, T4, and T5 as 0.89–1.0%. L‐value tended to be significantly decreased with the amount of BSM increased. pH was the lowest in C0 as 7.32. Brix tended to be increased significantly compared to that of C0, and T5 was the highest as 22.63%. For syneresis, T5 was 0.49% and had the lowest syneresis for the complete storage period among all the samples. As a result, BSM is considered to be able to improve the quality of low‐fat milk protein gels with its high gel strength and low strain effects. Practical applications Basil seed mucilage is popular in Asia regions on dessert such as beverage for diet. Specially, it gives feeling of fullness and is widely used in diet foods. Therefore, we applied to reduce calories of milk protein gel with low‐fat milk and polysaccharide such as basil seed mucilage for better textural properties. The application of basil seed mucilage helped improving the rheological properties and showed the decrease of syneresis with high gel strength. It is expected that basil seed mucilage will provide benefits to dietary effect with human health and as new materials for the food industry.

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Functional properties and physicochemical characteristics of tamarind ( Tamarindus indica L.) seed mucilage powder as a novel hydrocolloid

Cited by 117 publications

References 40 publications

Structural characterization and immunoregulatory activity of a new polysaccharide from Citrus medica L. var. sarcodactylis

Structural characterization and immunoregulatory activity of a new polysaccharide from Citrus medica L. var. sarcodactylis

Mucilage from cladodes ofOpuntia spinuliferaSalm-Dyck: chemical, morphological, structural and thermal characterization

Effect of mucilage extracted from Basil ( Ocimum basilicum L.) seeds on physicochemical and rheological properties in low‐fat milk protein gel

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