A review on latest innovations in physical modifications of galactomannans

Toker, Ömer Said; Yıldırım-Yalçın, Meral; Kurt, Abdullah; Özmen, Duygu

doi:10.1016/j.foodhyd.2023.108470

Cited by 13 publications

(6 citation statements)

References 103 publications

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“…The mannose/galactose characterizes these gums and influences their solubility, as a higher galactose content provides increased aqueous solubility. Among the tested mechanochemical methods, ultrasonic and radiation were the most effective in galactomannan depolymerization [33]. The higher number of carbon atoms in the functional groups of the polymer results in a higher depolymerization rate, and in general, a lower polymer concentration improves the depolymerization rate [26,29].…”

Section: Cavitationmentioning

confidence: 99%

“…The destructive properties of cavitation dominate scientific publications, as shown in Figure 1b. Although extrusion can use liquid-either as a molten phase-or pure solid phases, the food industry typically relies on this technology [30][31][32][33]. Only the fast development of analytical methods can highlight the chemical transformation during extrusion.…”

Section: Introductionmentioning

confidence: 99%

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Mechanochemical Degradation of Biopolymers

Jicsinszky,

Bucciol,

Chaji

et al. 2023

Molecules

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Mechanochemical treatment of various organic molecules is an emerging technology of green processes in biofuel, fine chemicals, or food production. Many biopolymers are involved in isolating, derivating, or modifying molecules of natural origin. Mechanochemistry provides a powerful tool to achieve these goals, but the unintentional modification of biopolymers by mechanochemical manipulation is not always obvious or even detectable. Although modeling molecular changes caused by mechanical stresses in cavitation and grinding processes is feasible in small model compounds, simulation of extrusion processes primarily relies on phenomenological approaches that allow only tool- and material-specific conclusions. The development of analytical and computational techniques allows for the inline and real-time control of parameters in various mechanochemical processes. Using artificial intelligence to analyze process parameters and product characteristics can significantly improve production optimization. We aim to review the processes and consequences of possible chemical, physicochemical, and structural changes.

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Section: Cavitationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Mechanochemical Degradation of Biopolymers

Jicsinszky,

Bucciol,

Chaji

et al. 2023

Molecules

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“…In the study by Li et al [134], strawberries and cherry tomatoes were coated with locust bean gum and cellulose nanocrystals, and the weight loss was lower and showed good mechanical properties, good isolation, a protective effect on the surface, and an excellent moisture and oxygen barrier property that prevented moisture loss and oxygen penetration. Tara gum is a galactomannan polysaccharide of high molecular weight that is obtained from the seed endosperm of the Tara tree [86]. It is soluble in cold water and is a cheaper alternative to locust bean gum and guar gum [86,87].…”

Section: Polysaccharidesmentioning

confidence: 99%

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

Pinto,

Vilela

2023

Coatings

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The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, quercetin, kaempferol, and trans-resveratrol, and nutrients such as vitamin C. These wine and vine by-products or their extracts have antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer activities, which benefit human health. Due to processing (drying, mincing), some vine by-products are perishable and may present a short shelf-life. The production of the developed products can be achieved by using edible films and coatings. The use of edible coatings is an innovative method for preservation in postharvest. This technique is gaining popularity since it is easy to apply, environmentally friendly, and highly efficient. Indeed, the application of edible layers on lightly processed foods can preserve their essential nutrients and protect them from attack by microorganisms in addition to preserving their appearance by maintaining their original color, flavor, and texture. More research must be carried out to optimize coating formulations to achieve the highest possible quality. This review aims to elucidate several techniques of making edible coatings and the different types of edible coatings that can be used in the preparation of grape by-products for foods and drinks, namely grapevine infusions made with dried minced grapes, dried minced grape pomaces, and in freshly processed products. Besides the usually used coating materials, such as chitosan, agar-agar, gelatin, and alginate, other compounds will also be discussed, namely guar gum, soy lecithin, maltodextrin, inulin, and propolis.

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“…Galactomannan is a natural plant polysaccharide mainly found in the endosperm of various plant seeds such as guar bean, locust bean, and cassia bean (Kian‐Pour et al ., 2023). It has been proved that galactomannan can withstand stomach and small intestine digestion to reach the lower digestive tract and is fermented by intestinal microbiota to produce beneficial bioactivators, which is a functional fibre (Xia et al ., 2021; Barber et al ., 2023).…”

Section: Introductionmentioning

confidence: 99%

Evaluation of in vitro prebiotic effects of galactomannan oligosaccharides derived from guar gum

Zhang,

Gao,

Wang

et al. 2024

Int J of Food Sci Tech

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SummaryGalactomannan oligosaccharides (GMOS) have been designated as the second generation of prebiotics. This study aimed to systematically investigate the prebiotic effects of GMOS. GMOS were obtained by the hydrolysis of guar gum (5 g L−1) using β‐mannanase (160 U g−1) for 4 h, with the molecular weight significantly decreased to 665 Da. The prebiotic activity of GMOS was verified, which displayed a great proliferation effect on Lactobacillus and Bifidobacterium. After in vitro faecal fermentation, GMOS greatly improved the production of total short‐chain fatty acids (43.62 mM), especially butyric acid (7.44 mM). Meanwhile, the relative abundance of several beneficial bacteria, including Megasphaera, Lactobacillus, and Bifidobacterium, was greatly improved to 41.15%. Besides, the total relative abundance of several typical harmful bacteria decreased to 37.80%, indicating that GMOS can regulate the composition of intestinal flora. These results provide an important scientific basis for the further use of GMOS as a prebiotic.

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A review on latest innovations in physical modifications of galactomannans

Cited by 13 publications

References 103 publications

Mechanochemical Degradation of Biopolymers

Mechanochemical Degradation of Biopolymers

Edible Coatings and Films for Preparation of Grapevine By-Product Infusions and in Freshly Processed Products

Evaluation of in vitro prebiotic effects of galactomannan oligosaccharides derived from guar gum

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