Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa)

Santos, Monique Barreto; Santos, Carlos Henrique Corrêa dos; Carvalho, Mário Geraldo de; Carvalho, Carlos Wanderlei Piler de; Garcia‐Rojas, Edwin Elard

doi:10.1016/j.ijbiomac.2019.05.025

Cited by 49 publications

(20 citation statements)

References 26 publications

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“…41 The bands at 810 cm −1 and at 870 cm −1 indicate the presence of ⊍-linked D-galactopyranose units and ⊎-linked D-mannopyranose units, respectively. 7 As verified in Fig. 4, the TG subjected to ultrasonic treatment presented a spectrum like that of native TG.…”

Section: Solubilitysupporting

confidence: 53%

Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties

2022

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BACKGROUND: Tara gum (TG) is characterized by its high viscosity and medium solubility, which is a result of its high molecular mass. However, for many applications, these characteristics are undesirable, making the use of TG infeasible. The present study aimed to evaluate the effect of high-intensity ultrasound on the depolymerization of aqueous solutions of TG. The effect of ultrasonication was investigated by viscometry analysis as well as Fourier transform infrared spectroscopy (FTIR) and solubility.RESULTS: The intrinsic viscosity (η) and the molecular weight (M w ) of TG decreased after ultrasound, achieving a molecular weight reduction of 13.50 × 10 5 g mol −1 after 60 min of sonication at 25 °C compared to 22.04 × 10 5 g mol −1 before treatment. Degradation kinetics were applied to estimate the rate constant of degradation (k). It was found that the k value of TG increased with increasing temperature from 25 to 55 °C. Partially hydrolyzed TG showed greater solubility at the two temperatures investigated (25 and 80 °C). Ultrasonic treatment did not change the chemical structure of the TG molecules according to the structural analysis by FTIR, confirming its action only as breaking the structure of the polymer. CONCLUSION: Ultrasound is a simple method for effectively reducing the molecular weight and viscosity and increasing the solubility of TG without using chemical reagents. The synthesis of partially hydrolyzed TG expands its potential for use in food products, including as a soluble dietary fiber.

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Section: Solubilitysupporting

confidence: 53%

Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties

2022

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“…The tara gum, like the rest of galactomannans, is a neutral polysaccharide; therefore, the insertion of charged groups into its structure allows its interaction with other polymers and proteins. The process of carboxymethylation consists of the insertion of negatively charged carboxymethyl groups in the main polysaccharide, thus favouring the formation of complex coacervates [ 62 ]. Taking the advantage of this property, Santos et al [ 63 ] performed the microencapsulation of vitamin D3 through complex coacervation in matrices formed by carboxymethyl tara gum and LF.…”

Section: Resultsmentioning

confidence: 99%

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

2021

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Lactoferrin (LF) is a whey protein with various and valuable biological activities. For this reason, LF has been used as a supplement in formula milk and functional products. However, it must be considered that the properties of LF can be affected by technological treatments and gastrointestinal conditions. In this article, we have revised the literature published on the research done during the last decades on the development of various technologies, such as encapsulation or composite materials, to protect LF and avoid its degradation. Multiple compounds can be used to conduct this protective function, such as proteins, including those from milk, or polysaccharides, like alginate or chitosan. Furthermore, LF can be used as a component in complexes, nanoparticles, hydrogels and emulsions, to encapsulate, protect and deliver other bioactive compounds, such as essential oils or probiotics. Additionally, LF can be part of systems to deliver drugs or to apply certain therapies to target cells expressing LF receptors. These systems also allow improving the detection of gliomas and have also been used for treating some pathologies, such as different types of tumours. Finally, the application of LF in edible and active films can be effective against some contaminants and limit the increase of the natural microbiota present in meat, for example, becoming one of the most interesting research topics in food technology.

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“…Caesalpinia spinosa gum, also known as Peruvian carob, is a natural gum obtained by grinding the endosperm of Caesalpinia spinosa seeds. Caesalpinia spinosa is a plant belonging to the Leguminosae family, native to the Peruvian and Bolivian Andes [5].…”

Section: Rheological and Viscosity Measurementsmentioning

confidence: 99%

“…Natural polymers usually show more or less branched polysaccharide backbones which are quite hydrophilic, and the gel formation is strictly related to their chemical structure and concentration, typically similar to carbohydrates [3,4]. Chemically speaking, Caesalpinia spinosa gum is a polysaccharide composed of (1-4)-β-D-manno-pyranose linear chains, branched through (1)(2)(3)(4)(5)(6) bonds with α-D-galactopyranose units in a 3:1 ratio ( Figure 2), a characteristic structure resembling that of other natural gums such as guar and carob, which, on the other hand, show a different mannose to galactose ratio [6,7]. The dispersibility in water of these polymers is proportional to the percentage of galactopyranose units in the polysaccharide chains [8].…”

Section: Introductionmentioning

confidence: 99%

A New Gelling Agent and Rheology Modifier in Cosmetics: Caesalpinia spinosa Gum

Rigano¹,

Deola²,

Zaccariotto

et al. 2019

Cosmetics

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Caesalpinia spinosa gum is a vegetal polysaccharide obtained by grinding the endosperm of Caesalpinia spinosa seeds. It is commonly used as a rheology modifier in food industry. Its rheological behavior, compatibility with common cosmetic ingredients, and application as a thickener in different types of cosmetic formulations were investigated in this article. At low concentrations (0.1–0.2%) the behavior is Newtonian; at higher percentages (0.5–2.0%) it is pseudoplastic without thixotropy. The gum was tested in combination with salts, chelating agents, humectants, thickeners, pigments, nano UV filters, surfactants, conditioners, and ethanol, as well as in acidic/alkaline conditions. The wide compatibility and the interesting sensory profile, even in association with other thickeners, make the Caesalpinia spinosa gum a very promising ingredient for the thickening of various cosmetic products.

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Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa)

Cited by 49 publications

References 26 publications

Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties

Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties

Development of Encapsulation Strategies and Composite Edible Films to Maintain Lactoferrin Bioactivity: A Review

A New Gelling Agent and Rheology Modifier in Cosmetics: Caesalpinia spinosa Gum

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