Some Physicochemical and Rheological Properties of Zedo (Farsi) Gum Exudates from Amygdalus scoparia

Abstract

A B S T R A C T Background and Objectives:Zedo gum is exuded in three colours (white, yellow, and red) from Amygdalus scoparia. It is used in both food and non-food industries, as well as in traditional medicine. This study aimed to determine the physicochemical and rheological properties of Zedo gum. Materials and Methods:Zedo gum was collected in Sirjan and classified into three groups, based on colour (samples W, Y, and R). Their soluble parts were separated by centrifuging the dispersions and freeze-drying the supernatants. Surface tension was determined using Du Nouy ring method and NMR spectroscopy was carried out using a Varian Inova-500 MHz spectrometer. Gel Permeation chromatography was used for determining molecular weight and rheological data were obtained with a Physica MCR 301 rheometer.Results: Surface tension decreased as the concentration decreased, except for sample R that had a maximum point at 1 %. The molecular weight of sample W was the highest, while its dispersity was the lowest. NMR spectroscopy indicated that Ara residues variously were linked to α-Araf residues, and Gal residues were determined as terminal α-Gal residues. Intrinsic viscosity values for samples W, Y, and R were 7.14±0.13, 6.45±0.11 and 5.40±0.15dl/gr, respectively. Rheological results showed that viscosity was inversely proportional to temperature and directly to concentration. Conclusions:As three samples of Zedo gum had different characteristics, colour can be a good tool in trade.

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

“…As shown in Figure 1b, the viscosity increased with increasing gum concentration. One of the most considerable features of polysaccharides is the increase in viscosity despite being used in very small quantity (Fadavi et al, 2017 viscosity. Zedo gum has a more significant effect than shahi on increasing the viscosity of FFS samples.…”

“…Zedo gum has a more significant effect than shahi on increasing the viscosity of FFS samples. Fadavi et al (2017) reported that an increase in zedo solution from 1.0% to 5.0% w/v caused an increase in intrinsic viscosity (Fadavi et al, 2017). It seems that higher amounts of zedo gum interfere with the formation of a protein network, decrease the phase separation in FFS, and lead to viscosity increment.…”

Persian Gum: A Novel Natural Hydrocolloid

“…The author attempted to name it Persian gum, representing its origin the Persia or Iran, as the competitor of the very well-known "gum Arabic", the exudate of acacia trees (Acacia senegal or Acacia seyal). Its botanical source, physicochemical, structural, rheological, functional properties, interaction with other macromolecules (proteins and polysaccharides), and possible applications in foodstuffs have been extensively reviewed (1)(2)(3)(4).…”

“…PG, in its natural state, is used as herbal remedy (e.g., as a poultice for swollen joints), an antiparasite, teeth pain healer, appetizer, anti-cough agent, hair conditioner, and skin glazer in Iran and ٢ some other countries (1)(2)(3)(4). Apart from these traditional applications, it has other potentials in stabilization of acidic milk-based drinks (5-8), flixweed seeds drink (9), orange peel essential oil nanoemulsions (10), partial replacer of gelatin in formulation of jelly or gummy candies (11), edible films (12), dairy products, emulsions, tomato ketchup, mayonnaise, salad dressings, milk and dark chocolate, bakeries, low-fat cheese, and many other applications (e.g., in personal communications).…”