Some properties of a polysaccharide preparation that is isolated from the fruit of Cordia abyssinica

Benhura, M. A. N.; Chidewe, Cathrine

doi:10.1016/s0308-8146(01)00282-5

Cited by 38 publications

(27 citation statements)

References 10 publications

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“…Creaming (%)=Height of creamed layer/ original height of emulsion × 100 (6) Antioxidant activity: Polysaccharide (NG) backbone contain free -OH group which can easily donate proton when ionize in appropriate medium. So it becomes necessary to evaluate free radical scavenging properties of polymer.…”

Section: Physicochemical Characterization Of Gummentioning

confidence: 99%

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Antioxidant Potential and Emulsifying Properties of Neem (Azadirachita indica, Family Meliaceae) Gum Polysaccharide

Malviya¹,

Sharma²,

Dubey³

2017

Pharm Anal Acta

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Neem Gum (NG) is exudates of plant. Crude NG was purified using water as solvent and ethyl alcohol as precipitating agent. Effect of temperature and concentration on the surface tension of neem gum was determined. Emulsifying properties of gum was evaluated using sunflower as oil phase and purified water as continuous phase further prepared emulsions were evaluated in terms of globular size, flow rate, emulsion capacity and emulsion stability, foam capacity and foam stability and creaming (%). Free radical scavenging properties of polymer was also emulsifying and foaming properties were observed due to reduction in rate of coalescence and creaming. Globular size of prepared emulsions does not changed significantly after 45 days. The effective concentration (EC50) sufficient to scavenge 50% of free radical generated using DPPH was found to be 4.55 µg/ml ± 0.98 and 29 µg/ml ± 1.21 for ascorbic acid and NG respectively. The effective concentration (EC50) sufficient to scavenge 50% of ascorbic acid and NG respectively. So it can be concluded from the findings of the results that Ng can be used as emulsifying agents in food, cosmetic and pharmaceutical industry with significant antioxidant potential.

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Section: Physicochemical Characterization Of Gummentioning

confidence: 99%

“…These monosaccharide units are responsible of rheological behaviour i.e. viscosity of system [6]. Mainly xanthan gum and starch are used in food industry as emulsifier because they increase viscosity and provide stability to emulsion.…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Potential and Emulsifying Properties of Neem (Azadirachita indica, Family Meliaceae) Gum Polysaccharide

Malviya¹,

Sharma²,

Dubey³

2017

Pharm Anal Acta

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“…Ot is a high molecular weight (1.8 MDa) polymer with galactose, rhamnose, mannose, xylose, glucose, arabinose as main monosaccharides with their corresponding proportions of 27, 21, 17, 11, 10 and 9.5%, respectively (Benhura & Chidewe, 2002. Gum cordia (GC) solution possesses a unique pseudoplastic adhesive nature with a higher viscosity that makes it a strong stabilizer, thickener and emulsifier in food and pharmaceutical applications (Rafe & Masood, 2014).…”

Section: Introductionmentioning

confidence: 99%

Wheat flour and gum cordia composite system: pasting, rheology and texture studies

et al. 2018

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“…Degradation of the hydrocolloid and the resulting reduction in the viscosity of polymer solutions may impair the flow properties and appearance of the product sufficiently to reduce its consumer acceptability. 1 The quality criteria of fruit preparations are mainly determined by their rheological flow behaviour. The formulation of the fruit preparation as well as the thickening agents 1 The research was conducted from business point of view so that the in house Cassia gum along with outsourced hydrocolloids may find greater commercial application.…”

Section: Introductionmentioning

confidence: 99%

“…1 The quality criteria of fruit preparations are mainly determined by their rheological flow behaviour. The formulation of the fruit preparation as well as the thickening agents 1 The research was conducted from business point of view so that the in house Cassia gum along with outsourced hydrocolloids may find greater commercial application. It is well known that hydrocolloids are in great demand worldwide in the application of stabilizing the food from synersis and rheology point of view.…”

Section: Introductionmentioning

confidence: 99%

Effect of Galactomannans and Low Esterified Pectin Combinations on Fruit Preparation Synersis, Rheology and Stability on Storage

Nautiyal¹

2012

FOOD

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The objective of the study was to evaluate the fruit preparation syneresis, rheology and stability of the various blends of galactomannans. Percent composition of low estreified pectin (0.3%), semi refined cassia gum (0.50%) guar gum (0.50%), locust bean gum (0.50%) by w/v were changed keeping the sugar consistent. Fruit preparations were heated at 40 o C for mixing of dry blends. Finally the blend was heated at 85 o C and the end temperature was hold for 5 minutes. It was then cooled down to below 70 o C, and evaporated water was added. It was cooled to 20 o C and the viscosity was measured next day and after one week at 20 and 100 rpm. The blends were stored in freeze and viscosity was measured at 20 o C. The synersis was found to be satisfactory without any cream formation at the top of the blends. The enhancement in the values of the viscosity may be attributed to the arrangement of galactose: mannose series arrangement in the respective galactomannans and plays important role in the stabilization of the food formulations.

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Some properties of a polysaccharide preparation that is isolated from the fruit of Cordia abyssinica

Cited by 38 publications

References 10 publications

Antioxidant Potential and Emulsifying Properties of Neem (Azadirachita indica, Family Meliaceae) Gum Polysaccharide

Antioxidant Potential and Emulsifying Properties of Neem (Azadirachita indica, Family Meliaceae) Gum Polysaccharide

Wheat flour and gum cordia composite system: pasting, rheology and texture studies

Effect of Galactomannans and Low Esterified Pectin Combinations on Fruit Preparation Synersis, Rheology and Stability on Storage

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