Locust bean gum

Plant-based proteins are increasingly recognized as multi-nutritional and sustainable alternatives to animalderived proteins. Derived from legumes, grains, seeds, and nuts, they provide essential amino acids such as leucine, lysine, methionine, and tryptophan. Soy protein offers 36-40 % protein content with a complete amino acid profile, while pea protein exhibits ~80 % digestibility and high arginine levels (~8.7 g/100 g). Substituting animal proteins with plant-based options may reduce LDL cholesterol by 5-10 % and lower type 2 diabetes risk by 18 %. Environmentally, they contribute up to 90 % fewer greenhouse gas emissions and use 75 % less water than red meat proteins. Structural variations in plant proteins influence their solubility, emulsification, and gelation-critical factors in food formulation. Improved emulsifying activity, such as a 25 % increase with heatmodified lupin proteins, enhances texture and stability. Additionally, plant proteins find applications in pharmaceuticals, cosmetics, and biodegradable packaging. This review highlights their composition, functional and structural properties, industrial applications, and novel processing technologies like enzymatic hydrolysis and fermentation to enhance digestibility and bioavailability, positioning plant proteins as vital agents of human health and sustainability.

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p < 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p < 0.05), the use of different ratios of gums had a significant effect (p < 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p < 0.05), and their effects on other textural parameters were not statis...

In this study, we synthesized a novel hydrogel, GG/LBG-g-poly(AAm), utilizing a hybrid backbone composed of guar gum, locust bean gum, and acrylamide. The cross-linker N, N-Methylene-bis-acrylamide, and the initiator ammonium persulfate were employed in the synthesis process. Response surface methodology and a full factorial rotatable central composite design were used to optimize various reaction parameters to enhance the percentage swelling of the synthesized hydrogel. This optimization resulted in a notable increase in swelling capacity, reaching 1050%. The incorporation of acrylamide chains onto the guar-locust bean gum-based hybrid backbone, as well as crosslinking between different polymeric chains, was confirmed through various characterization techniques, including FTIR, TGA, XRD, FE-SEM, wettability studies, and zeta potential analysis. We investigated the hydrogel's adsorption performance for malachite green (MG), varying pH, contact time, adsorbent dose, and dye concentration. Under ambient conditions, GG/LBG-g-poly(AAm) demonstrated a maximum adsorption capacity of 52.96 mg g -1 and achieved a removal efficiency of 98%. The adsorption data best fit the Freundlich model (R 2 = 0.99) and followed pseudo-second-order kinetics, indicating a consistent agreement. Positive values for ΔH o (61.23 KJ/mol) and ΔS o (239.80 J/mol. K) suggest an endothermic adsorption process with a strong affinity for dye molecules. Overall, the synthesized material exhibits significant potential for effectively removing toxic dyes from wastewater.

Optimization of rheological behavior of a whey-based milky drink formulated with different hydrocolloids Otimização do comportamento reológico de uma bebida láctea à base de soro de leite formulada com diferentes hidrocoloides lorenzo Iván leurIno KlIng (1) Juan DIego cortez latorre (2) sergIo Darío rozycKI (1)

Now a day, natural material is widely used for novel and conventional dosage forms. Various excipients are included in novel dosage forms to satisfy desired functions due to the advancement in drug delivery technology. It is found that many natural polysaccharides use as potent carrier material for site specific drug delivery. Natural polysaccharide such as Tamarind seed Polysaccharide (TSP) is used as a carrier in hydrophilic drug delivery system. TSP is a widely used due to its high viscosity, broad pH tolerance and adhesively. It also possesses non carcinogenicity, biocompatibility, high thermal stability and drug holding capacity. These properties make TSP as a good natural excipient in hydrophilic drug delivery system. Natural polymers have several advantages over synthetic and semi-synthetic polymers like natural origin, less side effects, low cost, easy availability, better patient compliance, non-toxic, chemically inert etc. The main objective of this review article is to fo...

Carrageenans, sulfated polysaccharides extracted from red algae, present a coil-helix transition and helix aggregation dependence on the type and concentration of counterions. In this study, we focus attention on a mixed valence counterion system: Eu 3+ /Na + or K + with different gel-forming carrageenans: kappa, iota, and kappa-2. Results of stationary and time-dependent luminescence showed to be a suitable tool to probe ion binding to both the negatively charged sulfate group and the hydroxyl groups present in the biopolymer. For lower europium ion concentrations, a single longer decay emission lifetime was detected, which was attributed to the binding of europium ion to the carrageenan sulfate groups. An additional decay ascribed to europium binding to hydroxyl groups was observed above a threshold concentration, and this decay was dependent on the carrageenan charge density. Symmetry of the europium ion microenvironment was estimated by the ratio between the intensities of its emission bands, which has been shown to depend on the concentration of europium ions and on the specificity of the monovalent counterion bound to the carrageenan.

Background: Gastric retention and sustained drug delivery are targeted drug delivery systems aimed at achieving clinical outcomes that are farfetched with conventional drug delivery systems. This study aimed to design a sustained release hybrid multiparticulate metronidazole particulate delivery that is swell-able, floatable and bioadhesive using natural polymer composites. Methods: Sesame leaf and okra pod mucilages were precipitated with absolute ethanol (99%) and characterized for flow properties, swelling index, pH, proximate composition and compatibility using Fourier's Transformed Infrared spectroscopy (FTIR). F1-F8 metronidazole multiparticulates were prepared by extruding the drug-polymer blend into a cross-linking agent. The polymer composites were made of sodium alginate and sesame leaf gum or okra pod gum in 10:3, 5:2, 2:1 and a combination of all the polymers in 5:1:1 and 4:1:1 in which the polymer composites were pre-gelatinized at 50°C. The formed particles were evaluated for swelling index, floating properties, ex vivo bioadhesion, effect of particle size and polymer concentration on drug release, morphology using scanned electron microscopy (SEM), X-ray diffraction (XRD) for compatibility and stability, drug content, entrapment efficiency and in-vitro dissolution studies. The pH of sesame leaf and okra pod gums was 6.41±0.00 and 7.16±0.00 respectively, an acceptable biological range. Sesame leaf gum had a poorer flow property with Carr's Index 50°±0.06 and Hausner's ratio 1.67°±0.06, when compared with okra pod gum of Carr's Index 19.4°±0.06 and Hausner's ratio of 1.24°±0.06. Also, the swelling index of sesame leaf gum (1390±0.02%) was close to three times that of okra pod gum (480±0.03%). The FTIR showed no significant change between the spectra of dry powder mix and F7 (polymer composite 5:1:1) as the functional groups were consistent in all the spectra. The XRD showed no significant changes in the diffractograms as B type crystallinity occurred at 22° for pure metronidazole and F7. The percentage yield ranges from 19.6 to 30.3% and swelling index range 40.9 to 107.2% of the particles. Floating buoyancy was 74.5% for F4 and 10.2% for F8 while the floating lag time for F4 (polymer composite 10:3 of sodium alginate and okra pod gum) and F8 (polymer composite 4:1:1) were 336±29s and 933±45s respectively. The ex vivo bio-adhesion showed F3 (polymer composite 5:2 of sodium alginate and sesame leaf gum) and F7 with 129.3±8.1s and 941.7±40.1s detachment time respectively. Entrapment efficiencies also range from 34.2% to 51.7% with F2 having the highest drug entrapment. From the

ABSTRACTTexture of orange gels prepared with 15% fruit pulp, sucrose up to 55° Brix and five different gelling agents — kappa‐carrageenan, kappa‐carrageenan plus locust bean gum, alginate, gellan gum, and gellan, xanthan and locust bean gums — was studied by Free‐Choice Profile (FCP) analysis. Maximum rupture force and deformation at rupture were also determined by uniaxial compression in an Instron texturometer. Generalized Procrustes Analysis applied to FCP data permitted differentiation between samples and informed on the textural attributes responsible for the observed differences. Sensory differences were in general in accordance with mechanical differences. However, carrageenan and gellan gum gels were differentiated with the sensory method applied but not with mechanical tests.

This study was aimed to enhance the survival of Lactobacillus rhamnosus during the hot filling mode. For this purpose, quince seed mucilage was applied as a second coating material in the extrusion encapsulation technique. Milk dessert containing free Lactobacillus rhamnosus (FLR) and microencapsulated L. rhamnosus (MLR) were produced separately. Furthermore, the MLR and FLR survival during simulation of the gastrointestinal condition of the product in the 1st and 21st days of storage period were assessed. This study demonstrated that survival of L. rhamnosus was enhanced by microencapsulation when exposed to a mild heat treatment (decreased to 2.17 Log CFU/mL at 20 min). The microencapsulation of L. rhamnosus suggested an effective mode of transferring the viable bacterial cells to the colon and to survive during the simulated gastrointestinal condition (decreased to 3.8 Log CFU/g at 21st day of storage time). In conclusion, MLR is deemed satisfactory effect on the physicochemical properties which can be added to dessert without having any adverse effects.

This study was designed to determine the effects of administering soluble indigestible polysaccharides separate and in combinations on body weight, serum lipids and liver histology in rats. Thirty six Sprague-Dawley rats divided into 6 groups, and were fed as the following: group (A) on basal diet, group(B) on basal diet supplemented with 5% guar gum (GG), group (C) on basal diet supplemented with 5% pectin (P), group (D) on basal diet supplemented with 5% locust bean gum (LBG), group (E) on basal diet supplemented with (2.5% GG + 2.5 % P) and group (F) on basal diet supplemented with (2.5% LBG + 2.5 % P) for 6 weeks. The investigated parameters included: changes in food intake, body weight, FER, total serum cholesterol, triglycerides, HDL-C, LDL-C, VLDL-C, and the histological changes in liver. Results showed a significant reduction in body weight at (P<0.05) in both pectin and LBG fed groups. However groups fed on combination of soluble dietary fiber showed the lowest values (P<0.01) compared with the control group. There were a highly significant decrease in triglycerides in groups fed on GG and pectin at 5% (P<0.01, P<0.05) respectively. While, there were a highly significant decrease at (P<0.01) in VLDL-C in both groups of rats fed on GG 5% and pectin 5% compared with the control group. No histological changes were observed in rats' liver of groups fed on GG and pectin at 5% level. The findings provide evidences that, the supplementation of soluble dietary fiber separately were more effective than the combinations of two different types of soluble fibers. The study recommended that supplementing diet with guar gum, locust bean gum and pectin of dietary fiber individually might cause great beneficial effects in case of obesity and incidence of hyperlipidemia.

Recovery of cellulose fibres from paper mill effluent has been studied using common polysaccharides or biopolymers such as Guar gum, Xanthan gum and Locust bean gum as flocculent. Guar gum is commonly used in sizing paper and routinely used in paper making. The results have been compared with the performance of alum, which is a common coagulant and a key ingredient of the paper industry. Guar gum recovered about 3.86 mg/L of fibre and was most effective among the biopolymers. Settling velocity distribution curves demonstrated that Guar gum was able to settle the fibres faster than the other biopolymers; however, alum displayed highest particle removal rate than all the biopolymers at any of the settling velocities. Alum, Guar gum, Xanthan gum and Locust bean gum removed 97.46%, 94.68%, 92.39% and 92.46% turbidity of raw effluent at a settling velocity of 0.5 cm/min, respectively. The conditions for obtaining the lowest sludge volume index such as pH, dose and mixing speed were optimised for guar gum which was

A method for measuring noninvasively the viscosity of a polysaccharide model meal using the known relationship between relaxation times and polysaccharide concentration in solution in vitro is presented. The aim is to develop a method for monitoring digesta viscosity in vivo, using EPI to capture the motion of the gastrointestinal lumen. The transverse relaxation rate T 2 ؊1 of locust bean gum solutions was calibrated against the zero-shear viscosity at 37°C. Differences in viscosity were distinguished significantly using T 2 ؊1 measurements. T 2 ؊1 and viscosity were insensitive to exposure to gastric juice and changes in pH, and the model meal was well received by volunteers and provided good contrast in vivo in EPI images. Therefore it would be possible to use this method to monitor the changes in meal viscosity within the gastric lumen in vivo.

There is a growing need for plant-based yogurts analogue that meet consumer demands in terms of texture and sensory qualities. Stabilizers are crucial in plant-based yogurt&#39;s physical properties which develop a thicker and creamier texture mimicking dairy yogurt. The addition of stabilizers helps to prevent syneresis. Thus, the study aims to evaluate the effect of pectin, corn starch, and locust bean gum (LBG) at different ratios on the physical, chemical, microbiological, and sensory properties of chickpea yogurts analogue (CYA). The concentration of stabilizer significantly influenced (p &lt; 0.05) the proximate compositions, physicochemical and textural properties, and cell viability. A significant increase (p &lt; 0.05) was observed in yogurt viscosity with the addition of corn starch and LBG at 1.0%. Firmness and consistency were improved in samples supplemented with 1.0% corn starch and commercial stabilizer. The sensory evaluation indicated that adding LBG at the ratio of...

Mucoadhesive dosage forms may be intended for facilitation of prolonged retention time at the application site hence providing drug release in a controlled rate for enhanced improvement of therapeutic activity and its outcome. The buccal mucosa has been investigated for systemic drug delivery and local drug treatment or therapy that is subjected to first pass metabolism. The applicability of bio-adhesion approach in buccal drug delivery proved great therapeutic potential to overcome the limitation of conventional buccal drug delivery. The delivery via buccal route using mucoadhesive biopolymers such as various natural gums e.g. carrageenans, gum karaya, gum arabic, locust bean gum, khaya gum, gum ghatti, albizia gum, guar gum, starch, cellulose, larch gum and pectin etc. and various thiolated and carboxymethylated polymers has been the subject of interest since the early 20th century. The present article is focused mainly on the oral mucosa, mechanism of drug permeation, and charact...

SummaryThis study was carried out in order to compare the functional characteristics of isolated starch from five tuber crops, yam, taro, sweet potato, yam bean and potato, as well as effect of guar gum (GG) and locust bean gum (LBG) on pasting and thermal properties of tuber starches. The results showed that total amylose content of five tested starches ranged from 17.85% to 30.36%. The results of pasting behaviour showed that potato starches exhibited the highest peak viscosity and yam starch presented a stable curve with little breakdown viscosity. Addition of GG and LBG resulted in a significant increase in peak, final viscosity, breakdown and setback viscosity for all tuber starches (P &lt; 0.05), but a slight decrease in pasting temperature. The gelatinisation enthalpy (ΔH) for starches with GG and LBG was slightly lower than those of the starches alone in yam and sweet potato, but not in taro and yam bean.

In the present paper physical gels, prepared with two polysaccharides, Xanthan and Locust Bean Gum, and loaded with non-ionic surfactant vesicles, are described. The vesicles, composed by Tween20 and cholesterol or by Tween85 and Span20, were loaded with Monoammonium glycyrrhizinate for release experiments. Size and zeta (ζ)-potential of the vesicles were evaluated and the new systems were characterized by rheological and dynamo-mechanical measurements. For an appropriate comparison, a Carbopol gel and a commercial gel for topical applications were also tested. The new formulations showed mechanical properties comparable with those of the commercial product indicating their suitability for topical applications. In vitro release experiments showed that the polysaccharide network protects the integrity of the vesicles and leads to their slow release without disruption of the aggregated structures. Furthermore, being the vesicles composed of molecules possessing enhancing properties, t...

Interpenetrating polymer network (IPN) has won quit a few interests in drug delivery machine because of modification throughout its synthesis and improvement state, which advance novel physicochemical and mechanical properties inside the formulation. In this review, an in-depth revision parsing which incorporates its methods of put together. Based on reviewed articles author proposed IPN would be manufactured using Locust bean, Gelucire and sodium alginate form and could be efficiently used in delivery of Propranol HCl, an antihypertensive drug. Here a detailed revision was done which includes its methods of preparations, factors that influence their properties, basic characterization parameters, and use in drug delivery systems along with patented formulations. Now days, The semi IPN and cross linked 3D IPN are having numerous modern therapeutic applications in delivery of bioactive compounds on the form of hydrogel and nanoparticle based drug delivery system. The invention of IPN has reaching and profound long-term implications for the pharmaceutical industry and indeed medicine as a whole.

In the present study, the effects of 2 different oil types (soybean and olive oil) and 3 different gums (xanthan gum, sodium alginate, locust bean gum, and their blends) on the rheological and physicochemical properties (pH, titratable acidity, moisture, and color), overrun, melting rate, melting time, and sensory properties of frozen mellorine samples were determined. Apparent viscosity of all mix samples decreased with shear rate, meaning that mellorine mix samples showed shear thinning behavior. Mellorine mix samples showed Ostwald-de Waele flow behavior (R 2 ≥ 0.9915). Viscous synergy indexes were calculated to determine if the gums had synergic interaction. The viscous synergy index value of the xanthan and locust bean gum combination was found to be approximately 1.80, indicating synergic interaction between them. The effects of different gums on the apparent viscosity values at 50 s -1 (η 50 ) were satisfactorily modeled by a modified power-law model. The adaptive neuro-fuzzy inference system (ANFIS) model was also found to be sufficient to predict apparent viscosity values based on the oil type, gum concentrations, and shear rate (R 2 = 0.9121). According to the combined design, the optimum gum concentration was determined to be 56.3% xanthan gum and 43.7% locust bean gum.

A synbiotic is a product in which a probiotic and a prebiotic are combined at the same time. The benefits of synbiotics for human health are indisputable and this increases interest in them. This paper investigates the effect of particle size and storage time on the moisture content of granulated lyophilized synbiotic products -"LIO -Strawberry Milk" and "LIO -Aronia Milk". For each of these two products, four variants of mixtures are prepared -Variant 1 -a lyophilized product with added 30% sucrose; Option 2 -a lyophilized product with added 10% sucrose and 2% fructooligosaccharides (FOS); Option 3 -a lyophilized product with added 10% sucrose and 2% locust bean gum and Option 4 -a lyophilized product with added 10% sucrose, 1% locust bean gum and 1% FOS. A two-factor analysis of variance was used for the study. The obtained results show that the two factors -particle size and storage time have no mutual influence on the humidity of the studied products. However, they have a significant impact individually. It was also established that the size of the particles is directly dependent on the type and concentration of the added substances.

This study investigates the effect of different mixtures of gums [xanthan (Xa), konjac mannan (KM), gellan, and locust bean gum (LBG)] on the physical, rheological (steady and unsteady), and textural properties of sliceable ketchup. Each gum had an individually significant effect (p &lt; 0.05) on viscosity; however, the addition of Xa in combination with other gums had a greater effect on viscosity. By increasing the use of Xa in ketchup formulations, the amount of syneresis decreased such that the lowest amount of syneresis related to the sample prepared with 50% Xa and 50% gellan. Although the use of different levels of gums did not have a significant effect on the brightness (L) and redness (a) indices (p &lt; 0.05), the use of different ratios of gums had a significant effect (p &lt; 0.05) on the yellowness (b) index. The effect of different levels of gums used had a significant effect only on firmness (p &lt; 0.05), and their effects on other textural parameters were not statis...

Pomegranate (Punica granatum L.) fruit is being cultivated since the civilization is known, and its production and consumption have been increased since the last century due to the scientific confirmation of its health benefits. Pomegranate fruits, fruit juice, its seeds, and peels are known to have higher contents of bioactive compounds, viz., phenolic acids, flavonoids, and hydrolysable tannins. e peels of pomegranate fruits are the major by-products produced during food processing of pomegranate enriched in antioxidants and broad-spectrum antimicrobial agents and can prevent food deterioration even. is health potential of pomegranate is known to vary significantly upon the varieties, growing conditions, cultivation practices, stages of the development, and the extraction methods. Herein, the biochemical composition of the pomegranate peel extract (PPE), its efficacy in food preservation, and antimicrobial activities are discussed to provide a comprehensive guide for farmers, food processing, and storage sectors and academia.

Purpose: The objective of this study was to compare the granulation and tablet properties of natural gums with the extensively investigated hydrophilic matrices hydroxypropyl methylcellulose as suitable hydrophilic matrix systems. Methods: The granules were prepared by wet granulation method and granulation properties like angle of repose, bulk density, tapped density, Carr's compressibility index, Hausner's ratio and drug content were compared. Various sustained release matrices of prepared granules were prepared using HPMC (F1), Guar gum (F2), Xanthan Gum (F3), Locust bean gum (F4) and chitosan (F5). The matrix tablets were evaluated for uniformity of weight, content of active ingredient, friability, hardness, thickness and in vitro dissolution using USP XXIV dissolution apparatus. Results: All the formulations showed compliance with pharmacopoeial standards. A significant difference in release pattern was observed between the formulation F1, F2, F3, F4 and F5. F1, F3 and F5 release almost ~9% compare to initial burst effect of ~31% for F4 and F2 after 1h of dissolution period. At the end of 8 h of dissolution period it was found that 71.36%, 85.91%, 96.98%, 68.76% and 45.5% of drug release for F2, F4, F5, F3 and F1, respectively. Conclusions: Thus, natural gums show granulation and tablet properties that are similar to those of the extensively investigated hydrophilic matrices, HPMC. This suggests that the natural gums may be an ideal candidate in the formulation of matrix tablets on controlled drug delivery.

The effects of addition of polysaccharides with different ionic charge on rheology, microstructure, texture and water holding capacity (WHC) of acid milk gels were studied and compared to that of gelatin addition. Similar to gelatin, starch (neutral) and xanthan gum (anionic) did not prevent milk gelation in the first 30 min of the acidification stage, even at high concentrations, and the typical casein network in acid milk gels could still be seen from electron micrographs; gelling and melting of these hydrocolloids were observed during the cooling and heating stages at specific concentrations. On the other hand, two neutral polysaccharides, guar gum (≥0.05%) and locust bean gum [LBG] (≥0.1%) inhibited milk gelation from the beginning of the acidification stage; the microstructure of the gel was modified greatly and no gelling/melting was observed during the cooling or heating stages. Another anionic polysaccharide, carrageenan, induced earlier milk gelation at low concentration (≤ 0.05%), but inhibited gelation entirely at high concentration (0.2%); inflections at ~27 °C and 21 °C were also observed during the cooling and heating stages at 0.05% concentration. The gel microstructure was not changed greatly, but showed smaller particle size at a carrageenan concentration of 0.05% than control sample. None of the polysaccharides showed as much improvement in WHC of the milk gels as gelatin did. Hence, xanthan and starch were found to be closer to gelatin in their effect on acid milk gels compared to guar gum, LBG and carrageenan.

The objective of the work was to study the effect of limited hydrolysis of soy protein on the interactions with polysaccharides with and without surface activity at the air-water interface at neutral pH where a limited incompatibility between macromolecules can occur. The surface pressure and phase angle as a function of time were evaluated with a drop tensiometer at 20 1C, pH 7 and ionic strength 0.05 M. Hydrolysates of 2% (H1) and 5.4% (H2) degree of hydrolysis (DH) with neutral protease from Aspergillus oryzae were obtained from a commercial soy protein isolate. The polysaccharides used were: hydroxypropylmethylcellulose (HPMC) as surface active polysaccharide; lambda carrageenan (lC) and locust bean gum (LB) as non-surface active polysaccharides. It was found that increasing DH decreased the surface pressure and increased film viscoelasticity (determined as the phase angle, y) of soy protein hydrolysates and the nature of protein-polysaccharide interactions was strongly affected by DH. The presence of polysaccharides led to an increase of surface pressure of H1 but when added to H2, HPMC and lC decreased the surface pressure. The less hydrolyzed protein H1 gave rise to a higher surface pressure and film viscoelasticity in combination with the polysaccharides. This result points out that a limited protein hydrolysis was sufficient to improve the surface properties of soy proteins if used in combination with polysaccharides. Polysaccharides used in admixture with hydrolyzed soy proteins could control and improve the stability of foams and emulsions not only by increasing bulk viscosity but also by improving film viscoelasticity.

A gene encoding the mannanase of Bacillus subtilis WL-7, which had been isolated from Korean soybean paste, was cloned into Escherichia coli, and the gene product was purified from the culture filtrate of the recombinant E. coli. This mannanase gene, designated manA, ...

Mannooligosaccharides (MOS) can promote growth and immunity in aquatic animals. Although most commercial MOS are derived from yeast, the use of MOS from copra meal, a waste product of the coconut industry, is of interest. MOS from copra meal, when given as a dietary supplement to shrimp, could help improve resistance to pathogenic Vibrio and could also act as an immunostimulant. Our objective was to identify bacterial isolates that could be used as probiotics for shrimp and together with MOS as synbiotics to synergistically improve shrimp performance and feed utilization. In this study, two bacterial candidates, Man26 and Man122, were isolated from shrimp intestines and screened for mannanase, the enzyme for mannan digestion. The crude enzymes were evaluated for their biological properties and potential application in the digestion of feedstuffs in vitro. Both strains were able to produce and secrete mannanase to digest MOS and other mannan-rich materials and could tolerate a wide pH range. The addition of crude enzymes significantly increased the reducing sugars of copra meal, palm kernel cake, and soybean meal (p < 0.05) as well as protein release. The synergistic effect of our bacteria and MOS on shrimp growth performance will be further explored in the field.

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The aim of this study was to formulate surface solid dispersions of Valsartan to improve the aqueous solubility and dissolution rate to facilitate faster onset of action. Valsartan is a BCS Class II drug having low solubility (1.45 µg/mL) and therefore low oral bioavailability (25%). In the present study, surface solid dispersions of valsartan with four different super disintegrates like Crospovidone Croscarmellose, Pregelatinized starch, Sodium starch glycolate, in three different drug– carrier ratios were prepared by a Solvent Evaporation Method. The prepared surface solid dispersions were characterized by differential scanning calorimetry, powder X-ray diffractometry, scanning electron microscopy, and fourier transform infrared spectroscopy and evaluated for drug content, in vitro dissolution and release kinetics studies. Differential scanning calorimetry studies revealed that there was no interaction between drug and carrier, whereas the powder X-ray diffractometry study demonst...

Galactomannans, composed of galactose and mannose, may form gels and are considered safe because of their non-toxic,
biodegradable, and biocompatible nature. As a result, they are widely utilized in the food industry as stabilizers and thickeners.
Among galactomannan producing species, guar gum and locust bean gum are particularly important due to their economical
relevance. Guar gum and locust bean gum are often adulterated with cellulose gums like xanthan gum and carboxymethyl
cellulose (CMC). Adulteration of galactomannans with other gums may introduce uncertainties regarding functionality and
complicate quality control, posing a potential problem for the food industry. Among the different techniques which have been
used for determining and characterizing galactomannans, Fourier Transform Infrared Spectroscopy stands out. Especially when
coupled to Attenuated Total Reflection (ATR), analyses are performed rapidly, with a minimum sample preparation, and
without the need for solvent or previous extraction mechanisms. However, food is a very complex matrix that contains a high
number of components which generate a multitude of spectral information and large data sets. Consequently, additional data
processing tools such as chemometrics are needed to be able to draw useful information from spectra. Our goal in this work is
to show how to optimize conditions for instrumental analysis by infrared spectroscopy of galactomannans and its constituent
monomers and create a chemometric model where galactomannans could be differentiated as a single group. We successfully
optimized the PCA model obtained after chemometric processing of infrared data through reducing dimensions by loadings
selection.

Highlights  QbD approach for carboxymethylation of Terminalia catappa gum (CMTC).  Changes in rheological properties after carboxymethylation.  Drug release from polysaccharide gel formulation.  Correlation of rheological changes with drug release.

Tablets, compression coated with certain polysaccharides and intended for colon delivery, retain the integrity of the coat for an initial period of about 6 h (lag period) beyond which (post-lag period) the coat is degraded by colonic enzymes to induce drug release. This work was undertaken to investigate the factors which influence the integrity of the coat during the lag period. Core tablets containing two model drugs were compression coated with various amounts of carboxymethyl locust bean gum (CMLBG). In-vitro release of drugs, erosion of coat, and steady shear viscosity of CMLBG solutions having different concentrations and solution pH were determined. The viscosity of CMLBG that depended primarily on CMLBG concentration and partly on solution pH was responsible for erosion and integrity of the coat in the lag period. Evaluation of polymer viscosity could describe the integrity of coat of a polysaccharide coated tablet in the lag period.

The potential application of polysaccharide-based films containing smart nanohydrogels for the controlled release of food preservatives is demonstrated here. Smart active packaging is the most promising alternative to traditional packaging as it provides a controlled antimicrobial effect, which allows reducing the amount of preservatives in the food bulk, releasing them only on demand. This work evaluates the u s e f u l n e s s o f s m a r t t h e r m o s e n s i t i v e p o l y (Nisopropylacrylamide) (PNIPA) nanohydrogels with or without acrylic acid (AA) incorporated into polysaccharide-based films (GA) to transport natamycin and release it as a response to environmental triggers. Release kinetics in liquid medium from GA films containing PNIPA/AA nanohydrogels (GA-PNIPA(5) and GA-PNIPA-20AA(5)) presented a characteristic feature regarding the films without nanohydrogels that was the appearance of a lag time in natamycin release, able to reach values of around 35 h. Another important feature of natamycin release kinetics was the fact that the release from GA-PNIPA/AA films only occurred when temperature was increased, so that the natamycin release was restricted to when there is a risk of growth of microorganisms that cause food spoilage or the development of pathogenic microorganisms. Additionally, it could be observed that the relative fraction of natamycin released from GA-PNIPA/AA films was significantly (p<0.05) higher than that released from GA films loaded with the same amount of free natamycin. It can be hypothesised that the encapsulation of natamycin into nanohydrogels helped it to be released from GA films, creating reservoirs of natamycin into the films and, therefore, facilitating its diffusion through the film matrix when the nanohydrogel collapses. In a solid medium, the low water availability limited natamycin release from GA-PNIPA/AA films restricting the on/off release mechanism of PNIPA/AA nanohydrogels and favouring the hydrophobic interactions between natamycin and polymer chains at high temperatures. Despite the low natamycin release in solid media, antimicrobial efficiency of GA-PNIPA(5) films containing natamycin in acidified agar plates was higher than that obtained with GA films without natamycin and GA films with free natamycin, probably due to the protecting effect against degradation when natamycin was included in the nanohydrogels, allowing its release only when the temperature increased. Keywords κ-Carrageenan. Locust bean gum. Edible film. Poly(N-isopropylacrylamide) nanohydrogels. Controlled release. Natamycin. Active packaging Nomenclature AA Acrylic acid AP Aqueous phase Atlas TM G-1086 PEG-40 sorbitol hexaoleate DL Detection limit F t Fraction of natamycin released from films towards agar plates GA-NA GA films containing free natamycin * Clara Fuciños

This work aims at characterising polysaccharidebased films without (GA) and with the incorporation of free natamycin (GA-NA) and natamycin-loaded in a smart delivery device consisting in poly(N-isopropylacrylamide) nanohydrogels (GA-PNIPA). Transport properties (water vapour, oxygen and carbon dioxide permeabilities), mechanical properties (tensile strength and elongation-at-break), opacity, water sensitivity (moisture content and contact angle) and thermal properties (differential scanning calorimetry and thermogravimetric analyses) were evaluated. Chemical interactions were studied by means of Fourier transform infrared spectroscopy and scanning electron microscopy was used to verify the presence of natamycin and nanohydrogel particles in the film matrix. The results show that natamycin and natamycin-loaded poly(N-isopropylacrylamide) (PNIPA) nanohydrogels can be successfully added to edible films without changing their main packaging properties. However, tensile strength decreased (p<0.05) when both natamycin and natamycin-loaded PNIPA nanohydrogels were incorporated (from 24.44 to 17.02 and 16.63 MPa, for GA-NA and GA-PNIPA, respectively). GA-NA and GA-PNIPA films are more opaque and showed to be more sensitive to water (i.e. higher values of moisture content and decrease of contact angle) than GA films. Scanning electron microscopy images confirmed the presence of natamycin and poly(N-isopropylacrylamide) nanohydrogels in the films' matrix. Since natamycin could be successfully released from polysaccharide-based films, the system could be used as active packaging ingredient when used free in the matrix or as smart packing when loaded with PNIPA nanohydrogels.

Following a request from European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of locust bean gum (E 410) as a food additive. Locust bean gum (E 410) is an authorised food additive in the EU. Locust bean gum (E 410) as specified in the Commission Regulation (EU) No 231/2012 is derived from the ground endosperm of the seeds of the strains of carob tree, Ceratonia siliqua (L.) Taub. (Family Leguminosae). An acceptable daily intake (ADI) 'not specified' was allocated by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) in 1981. Although not evaluated by the Scientific Committee for Food (SCF), it was accepted by the SCF in 1991 for use in weaning food, and in 1994, in infant formulae for special medical purposes. Locust bean gum is practically undigested, not absorbed intact, but significantly fermented by enteric bacteria in humans. No adverse effects were reported in 90-day toxicity and carcinogenicity studies in rodents at the highest doses tested and there was no concern with respect to the genotoxicity and to reproductive and developmental toxicity of locust bean gum (E 410). The Panel concluded that there is no need for a numerical ADI for locust bean gum (E 410), and that there is no safety concern for the general population at the refined exposure assessment for its reported uses as a food additive. However, infants and young children consuming foods for special medical purposes may show a higher susceptibility to gastrointestinal effects of locust bean gum due to their underlying medical condition. The Panel concluded that the available data do not allow an adequate assessment of the safety of locust bean gum (E 410) in these foods for infants and young children.

Talc is a gangue mineral of most platinum group metals and base metals ores commonly found in the Southern African mineral repository. It is naturally hydrophobic, and invariably, the depression of talc is paramount and challenging in the flotation of these ores. This paper introduced cassia tora gum (CTG) and locust bean gum (LBG) as novel talc depressants. The adsorption densities, thermochemical, and talc depression of these depressants were studied using adsorption, zeta potential and microflotation studies. Talc flotability in the absence of the depressant was 89% this implied that the talc used in this study was naturally floatable. The adsorption studies revealed that CTG yielded the highest talc adsorption density, followed by LBG and CMC, and their adsorption densities were 5.8 mg/m2, 4.6 mg/m2 and 3.5 mg/m2, respectively. PGM flotation occurs at pH 9. Therefore, the zeta potential results at this pH were given more focus in the present study. The zeta potential values at p...

In this study, the effect of Mallow powder in 4 levels 0, 0.5, 1 and 1.5% on quality of buffalo fruit yogurt containing apricot were studied during 21 days of storage. Physicochemical properties (pH, acidity, moisture and syneresis), viscosity, color indices (L*, a* and b*) and sensory properties (color, flavor and texture) were evaluated. The Results of statistical analysis showed that during storage, the pH decreased and acidity increased significantly. Also with increasing the amount of Mallow powder to 1%, syneresis decreased and viscosity increased, but increasing more mallow powder caused an increase in syneresis and decrease in viscosity. Comparison of the mean of color indices showed that there was a significant difference only between the L* and a* indices of the control sample and all samples containing mallow powder (p<0.05). But no significant difference was observed between the samples containing mallow powder (p <0.05). The ΔE and WI increased significantly with increasing mallow powder up to 0.5% compared to the control, but with further increase of mallow powder, no significant changes were observed in the above indices. The results of evaluation of sensory properties of samples also indicate that control samples and samples containing 0.5% of mallow powder obtained the highest score of sensory properties (color, flavor and texture). With further increase in mallow powder, the score of sensory properties decreased. According to the results obtained of this study, the use of 1% mallow powder in the preparation of functional buffalo fruit yogurt is recommended.

This study compares the effect of different combinations between β-lactoglobulin (β-lact, 1.0-1.5% w/v), a polysaccharide (carrageenan gum, CG, or locust bean gum, LBG, 0.0-0.5% w/v) and a sweetener (sucrose, maltitol or sorbitol, 0.0-0.5% w/v) on the foaming capacity and half-life time. The experimental design was defined according to a simplex centroid mixture design with a restriction of at least 1.0% w/v of β-lact in each mixture. Measurements of particle size, zeta potential, surface tension, flow curve, foaming capacity and foam half-life time were obtained. All mixtures evaluated showed a wide particle size distribution with diameters between 5.35 and 4494 nm. Mixtures containing CG presented higher values for apparent viscosity and average particle size than mixtures containing LBG, according to the gum concentration in solution. All mixtures showed negative zeta potential values (−14.27 to −40.42 mV) due to the presence of negatively charged β-lact at the pH 7. However, CG exerted a dominant effect on the zeta potential when present in the mixtures. The surface tension and foaming capacity were affected by the combined effect of the gums and sweeteners used. These molecules seemed to concentrate the protein at the interface due to the exclusion volume effect. The foam halflife time was mainly improved by the CG due to the higher bulk apparent viscosity, regardless of the sweetener used. Replacing sucrose with maltitol or sorbitol lead to comparable foam characteristics, mainly the foam capacity and foam half-life time, which confirms the potential of these polyols for sucrose replacement in model foams.

This study compares the effect of different combinations between β-lactoglobulin (β-lact, 1.0-1.5% w/v), a polysaccharide (carrageenan gum, CG, or locust bean gum, LBG, 0.0-0.5% w/v) and a sweetener (sucrose, maltitol or sorbitol, 0.0-0.5% w/v) on the foaming capacity and half-life time. The experimental design was defined according to a simplex centroid mixture design with a restriction of at least 1.0% w/v of β-lact in each mixture. Measurements of particle size, zeta potential, surface tension, flow curve, foaming capacity and foam half-life time were obtained. All mixtures evaluated showed a wide particle size distribution with diameters between 5.35 and 4494 nm. Mixtures containing CG presented higher values for apparent viscosity and average particle size than mixtures containing LBG, according to the gum concentration in solution. All mixtures showed negative zeta potential values (−14.27 to −40.42 mV) due to the presence of negatively charged β-lact at the pH 7. However, CG exerted a dominant effect on the zeta potential when present in the mixtures. The surface tension and foaming capacity were affected by the combined effect of the gums and sweeteners used. These molecules seemed to concentrate the protein at the interface due to the exclusion volume effect. The foam halflife time was mainly improved by the CG due to the higher bulk apparent viscosity, regardless of the sweetener used. Replacing sucrose with maltitol or sorbitol lead to comparable foam characteristics, mainly the foam capacity and foam half-life time, which confirms the potential of these polyols for sucrose replacement in model foams.

In this study, we synthesized a novel hydrogel, GG/LBG-g-poly(AAm), utilizing a hybrid backbone composed of guar gum, locust bean gum, and acrylamide. The cross-linker N, N-Methylene-bis-acrylamide, and the initiator ammonium persulfate were employed in the synthesis process. Response surface methodology and a full factorial rotatable central composite design were used to optimize various reaction parameters to enhance the percentage swelling of the synthesized hydrogel. This optimization resulted in a notable increase in swelling capacity, reaching 1050%. The incorporation of acrylamide chains onto the guar-locust bean gum-based hybrid backbone, as well as crosslinking between different polymeric chains, was confirmed through various characterization techniques, including FTIR, TGA, XRD, FE-SEM, wettability studies, and zeta potential analysis. We investigated the hydrogel's adsorption performance for malachite green (MG), varying pH, contact time, adsorbent dose, and dye concentration. Under ambient conditions, GG/LBG-g-poly(AAm) demonstrated a maximum adsorption capacity of 52.96 mg g-1 and achieved a removal efficiency of 98%. The adsorption data best fit the Freundlich model (R 2 = 0.99) and followed pseudo-second-order kinetics, indicating a consistent agreement. Positive values for ΔH o (61.23 KJ/mol) and ΔS o (239.80 J/mol. K) suggest an endothermic adsorption process with a strong affinity for dye molecules. Overall, the synthesized material exhibits significant potential for effectively removing toxic dyes from wastewater.

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The consumption of high levels of ®bres can induce a decrease in both food digestibility and nutrient availability. Prickly pear is a pectin-rich fruit and it is possible to use it to decrease plasma cholesterol levels. Its effect on food digestibility deserves attention. This effect was determined by using a mixture of a constant quantity of casein and an increasing quantity (10, 20, 25% of the casein) of prickly pear pulp, skin and seed. In parallel, the effect of similar mixtures of carrageenan, gum arabic, locust bean gum, alginic acid and citrus pectin with casein was also studied. The ¯ow behaviour of the different mixtures was determined and their digestibilities were measured using an in vitro digestion cell device. The apparent viscosities of the mixtures with prickly pear components and gum arabic were similar. The nature and level of ®bres in the diet modi®ed nitrogen release in the in vitro digestion cell model. The pulp of the prickly pear decreased the digestibility of the casein-based diet to a greater extent than the other soluble ®bres, whatever the percentage used. The results suggest that the decrease in N release in the digestion cell model is due to the interaction of the ®bres with the enzymes or casein rather than to the apparent viscosity of the mixtures.

Following a request from European Commission, the EFSA Panel on Food Additives and Nutrient Sources added to Food (ANS) provides a scientific opinion re-evaluating the safety of locust bean gum (E 410) as a food additive. Locust bean gum (E 410) is an authorised food additive in the EU. Locust bean gum (E 410) as specified in the Commission Regulation (EU) No 231/2012 is derived from the ground endosperm of the seeds of the strains of carob tree, Ceratonia siliqua (L.) Taub. (Family Leguminosae). An acceptable daily intake (ADI) 'not specified' was allocated by the Joint Food and Agriculture Organization/World Health Organization Expert Committee on Food Additives (JECFA) in 1981. Although not evaluated by the Scientific Committee for Food (SCF), it was accepted by the SCF in 1991 for use in weaning food, and in 1994, in infant formulae for special medical purposes. Locust bean gum is practically undigested, not absorbed intact, but significantly fermented by enteric bacteria in humans. No adverse effects were reported in 90-day toxicity and carcinogenicity studies in rodents at the highest doses tested and there was no concern with respect to the genotoxicity and to reproductive and developmental toxicity of locust bean gum (E 410). The Panel concluded that there is no need for a numerical ADI for locust bean gum (E 410), and that there is no safety concern for the general population at the refined exposure assessment for its reported uses as a food additive. However, infants and young children consuming foods for special medical purposes may show a higher susceptibility to gastrointestinal effects of locust bean gum due to their underlying medical condition. The Panel concluded that the available data do not allow an adequate assessment of the safety of locust bean gum (E 410) in these foods for infants and young children.

A complete factorial design (2) was used to determine the influence of chia mucilage concentration (CM), locust bean gum (LBG) and base maturation time (BMT) on 14 formulations of goat milk frozen dessert. Chia mucilage was obtained by chia grain hydration (1:40) under stirring for 2 h, at 80 °C and pH of 9.0. The samples were centrifuged, as well as lyophilised to compare yields. The extraction yield of lyophilised CM was lower than 10%. The addition of LBG and CM at higher levels, influenced by BMT, increased the moisture content and the apparent viscosity of the base mixture. These formulations presented higher values for texture and lower of due to the difficulty of incorporating and stabilising bubbles during whipping and freezing processes. The melting rate was also dependent on the variables analysed, and a delay in melting was observed, even in the formulations with lower fat content. CM increased the luminosity parameter proportionally to its content and provided a signific...