Changes of the dynamic properties of tamarind (Tamarindus indica) gel with different saccharose and polysaccharide concentrations

Salazar-Montoya, Juan Alfredo; Ramos-Ramírez, Emma Gloria; Delgado-Reyes, Virginia Agustina

doi:10.1016/s0144-8617(01)00337-x

Cited by 25 publications

(10 citation statements)

References 13 publications

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“…It was pointed out that intense ultrasonic power would result in degradation and decomposition of the polysaccharide [ 35 , 36 ]. This result was in accordance with other reports for polysaccharide extraction from various raw materials [ 8 , 33 , 37 ].…”

Section: Resultssupporting

confidence: 94%

“…Polysaccharides are high molecular weight macromolecules which can be easily separated from various sources such as plants, microorganisms and algae using water under appropriate conditions [ 6 , 7 ]. In recent years, studies on polysaccharide extraction from natural resources has gained increasing attention, as they can modulate rheological properties of foods and are generally used as natural food thickeners, gelling agents, coating agents, texture modifier, stabilizers, and emulsifiers for various applications [ 8 ].…”

Section: Introductionmentioning

confidence: 99%

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Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods

Safaryan

Ganjloo

Bimakr

et al. 2016

Foods

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In this study, ultrasound-assisted extraction of green pea pod polysaccharide (GPPP) was investigated and optimized using a central composite response surface design coupled with a numerical optimization technique. The effects of ultrasonic power (50–150 W), sonication time (20–80 min), ratio of water to raw material (20:1–40:1 mL/g) and extraction temperature (40–80 °C) on polysaccharide extraction yield were studied. The maximum extraction yield was obtained with a sonication power of 135.34 W, extraction time of 48.61 min, ratio of water to raw material of 33.6:1 mL/g and extraction temperature of 68.25 °C. Under these conditions, the experimental yield was 7.37% ± 0.13%, which was in close agreement with the predicted value (7.20%). The GPPP has been analyzed in order to identify a variety of chemical properties. The FT-IR spectrum demonstrated obvious characteristic peaks of polysaccharides. Furthermore, antioxidant activity of GPPP was evaluated by various antioxidant assays in vitro. The results revealed that GPPP possessed considerable DPPH free radical scavenging activity (91.03%), reducing power (0.63) and ferric reducing antioxidant power (0.34 mmol/L) at a total amount of 0.9 mg/mL. These findings indicated that GPPP extracted using an ultrasound-assisted extraction technique has potential as a novel source of natural antioxidant agent for future applications.

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Section: Resultssupporting

confidence: 94%

Section: Introductionmentioning

confidence: 99%

Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods

Safaryan

Ganjloo

Bimakr

et al. 2016

Foods

View full text Add to dashboard Cite

show abstract

“…They are easily dissolved or dispersed in water and under appropriate conditions can produce an increase in viscosity (Salazar-Montoya et al 2002). Starches and gums are often used together in food systems to provide proper texture, control moisture, and water mobility, improve overall product quality and stability, reduce costs, and facilitate processing (Shi and BeMiller 2002;Mali et al 2003).…”

Section: Introductionmentioning

confidence: 99%

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

2011

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Effects of addition of different levels of gums (xanthan, carboxymethylcellulose and locust bean gum) on the pasting properties of tamarind kernel, potato and rice flour were studied by using Rapid Visco-Analyzer (RVA). Tamarind kernel powder (TKP) varied significantly (P<0.05) from rice and potato flours with respect to its highest protein, ash and fat contents. The results of RVA analysis indicated that pasting properties of flour/gum mixtures were dependent upon the concentration and type of the gums. Peak, breakdown and final viscosity increased with increase in gum concentration in the flour/gum mixture, but the effect was more pronounced for rice and potato flour than for TKP which showed much lower viscosity responses to all of the gums. Among the three gums studied, the increase in viscosity was significantly higher with addition of locust bean gum followed by xanthan while the lowest was observed with carboxymethylcellulose.

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“…They can modulate rheological properties of foods and are generally used as food thickeners, texture modifier, stabilizers, and emulsifiers for various applications (Lai and Lin, 2004;Salazar-Montoya et al, 2002). Plant hydrocolloid preparation generally begins with extraction from the source using water or an alkaline solution.…”

Section: Q2mentioning

confidence: 99%

Ultrasonic-assisted extraction and in-vitro antioxidant activity of polysaccharide from Hibiscus leaf

Afshari

Samavati

Shahidi

2015

International Journal of Biological Macromolecules

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Changes of the dynamic properties of tamarind (Tamarindus indica) gel with different saccharose and polysaccharide concentrations

Cited by 25 publications

References 13 publications

Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods

Optimization of Ultrasound-Assisted Extraction, Preliminary Characterization and In Vitro Antioxidant Activity of Polysaccharides from Green Pea Pods

Pasting properties of Tamarind (Tamarindus indica) kernel powder in the presence of Xanthan, Carboxymethylcellulose and Locust bean gum in comparison to Rice and Potato flour

Ultrasonic-assisted extraction and in-vitro antioxidant activity of polysaccharide from Hibiscus leaf

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