Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological properties

Razmkhah, Somayeh; Razavi, Seyed Mohammad Ali; Mohammadifar, Mohammad Amin; Ale, Marcel Tutor; Gavlighi, Hassan Ahmadi

doi:10.1016/j.carbpol.2016.07.086

Cited by 22 publications

(7 citation statements)

References 72 publications

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“…This stage was ascribed to the degradation of gums that was occurred at about 215 • C and 235 • C for SF-AG and CSG, respectively. The results of the decompositions of gums are following previous studies (Fadavi et al, 2014;Razmkhah et al, 2016). The peaks in DTG thermograms indicated the temperature at which the weight loss occurred at the highest rate.…”

Section: Thermal Stability Of Dried Anthocyanin Extract In the Presence Of Gumssupporting

confidence: 78%

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

Gharanjig

Iri

Hosseinnezhad

et al. 2022

Journal of Food Science

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Enhanced thermal stability of anthocyanins from black barberry was obtained using an optimum concentration of Angum gum (AG) and cress seed gum (CSG). To this goal initially, the phytochemical characteristics, and the thermal stability of purified and non-purified anthocyanins were investigated to perceive the effect of the purification process. Then the effect of each gum and its concentration was evaluated on the thermal degradation kinetics of anthocyanins. Results demonstrated that both gums enhanced the thermal stability of anthocyanins, while CSG had a superior effect. Findings also revealed that the half-life of anthocyanin was increased at 60 • C from 366 ± 22.8 to 432 ± 4.2 and 636 ± 52.8 min in presence of AG and CSG, respectively. TGA results confirmed that the presence of SF-AG and CSG in their optimum concentration enhanced the heat stability of anthocyanin extract. Also, physical molecular bondings were confirmed by the FTIR spectrums where some peaks attributed to both of the extract and the gums were shifted. Plateau or flake-like micro-particles were detected by SEM which correspond with the most freeze-dried microcapsules.

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Section: Thermal Stability Of Dried Anthocyanin Extract In the Presence Of Gumssupporting

confidence: 78%

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

Gharanjig

Iri

Hosseinnezhad

et al. 2022

Journal of Food Science

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“…All powders were milled with KBr and then pressed into pellets. Recording the FTIR spectra was performed within the wavelengths of 400 and 4,000 cm –1 with a resolution of 4 cm –1 (Razmkhah, Razavi, Mohammadifar, Tutor Ale, & Ahmadi Gavlighi, 2016). The analysis was done in triplicate for better accuracy.…”

Section: Methodsmentioning

confidence: 99%

Barhang ( Plantago major L.) seed gum: Ultrasound‐assisted extraction optimization, characterization, and biological activities

Niknam

Ghanbarzadeh

Ayaseh

et al. 2020

J. Food Process. Preserv.

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Hydrocolloids are biopolymers with high molecular weight and they are mostly used as thickening, gelling agent, coating agent, texture modifiers, stabilizers, emulsifier, antistaling agent, dietary fiber, and fat replacer (Lie & Nie, 2015; Niknam, Ghanbarzadeh, Ayaseh, & Rezagholi, 2019). Because of increasing request for hydrocolloids with specific practicality in food industry, introducing new hydrocolloid source is an important field of study in agriculture and food chemistry. Within commercial hydrocolloids, those which extracted from seeds are widely applied in food formulations due to their low cost, easy to access, and appropriate performance (Naji, Razavi, & Karazhiyan, 2012). Gums are polysaccharide-based hydrocolloids and they are originated from marine sources, plants, and bacterial excretion (Niknam, Ghanbarzadeh, Ayaseh, & Adun, 2019). The extracted gums are formed mainly of polysaccharides with various compositions and have a different constituent profile (Shabani, Askari, Jahanbin, & Khodaeian, 2016). The seeds such as flaxseed, basil seed, quince seed, locust been, guar,

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“…The carbon, hydrogen, and nitrogen content of the films were determined with a CE Instruments EA1110-CHN/O elemental analyzer. The protein content (%) of the samples was calculated by multiplying the nitrogen content (%) by 6.25 [28][29] .…”

Section: Elemental Analysismentioning

confidence: 99%

Nanocomposite Films Based on Flaxseed Gum and Cellulose Nanocrystals

Prado

Silva

et al. 2018

Mat. Res.

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Flaxseed gum (FG)-based films were developed with the addition of glycerol as a plasticizer and glutaraldehyde as a crosslinking agent. HCl was added to improve crosslinking and decrease the hydrophilicity of the matrix. Different cellulose nanocrystal (CN) amounts were used as reinforcements in the optimum FG formulation. The crosslinking process at pH 3.5 led to a lower solubility of FG in water (from 100% to 53%) and an increase in thermal stability (from 160 ºC to 209 ºC). FTIR analysis confirmed a reduction in the-OH band due to crosslinking between the hydroxyl groups of FG. A diffuse diffraction pattern was observed for all FG films. The addition of 4% w/w of CN contributed to reduction of water solubility (from 53% to 20.8%) and absorption (from 21.9% to 6.8%). Finally, an improvement was observed in the tensile mechanical properties in the nanocomposites, showing satisfactory results for the proposed formulations, mainly with 8% w/w of CN added to the matrix. Overall, this study demonstrated that FG/CN nanocomposites are promising materials to be use as a sustainable biopolymer for application as bioplastics.

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Protein-free cress seed ( Lepidium sativum ) gum: Physicochemical characterization and rheological properties

Cited by 22 publications

References 72 publications

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

Barhang ( Plantago major L.) seed gum: Ultrasound‐assisted extraction optimization, characterization, and biological activities

Nanocomposite Films Based on Flaxseed Gum and Cellulose Nanocrystals

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