Chemical composition, structural properties, rheological behavior and functionality of Melissa officinalis seed gum

Mohebbi, Mohebbat; Fathi, Morteza; Khalilian-Movahhed, Mohammad

doi:10.1016/j.bcdf.2022.100315

Cited by 2 publications

(4 citation statements)

References 53 publications

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“…The results exhibited that Tanglertpaibul & Rao model had the highest values of coefficient of determination and lowest mean square error, and thus this model can be introduced as the best model to describe dilute solution properties of MOSG. The value of intrinsic viscosity of MOSG solution at 25°C was 3.51 dL/g which was slightly greater than that reported by Mohebbi et al (2022) (3.45 dL/g). Viscosity of seed hydrocolloids is influenced by the plant origin, growing conditions, extraction conditions, and purification technique.…”

Section: Resultscontrasting

confidence: 64%

“…The extraction and purification of MOSG were carried out as reported by Mohebbi et al (2022). The gum was extracted at a temperature of 65 C and pH 7 (at a constant extraction time of 30 min) where maximum extraction yield (16.9%) was obtained.…”

Section: Gum Extraction and Purificationmentioning

confidence: 99%

“…Few studies have been carried out to investigate the rheological and functional properties of MOSG. In a recent study, the chemical composition, rheological behavior, and some functional properties of Melissa officinalis seed gum (MOSG) were investigated (Mohebbi et al, 2022). The authors reported that MOSG is a high molecular weight polysaccharide (Mw = 1.36 × 10 7 g/mol) and mainly composed of galactose and mannose.…”

Section: Introductionmentioning

confidence: 99%

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Influence of temperature, ion type, and ionic strength on dynamic viscoelastic, steady‐state, and dilute‐solution behavior of Melissa officinalis seed gum

Jafari

Shirazinejad

Hashemi

et al. 2023

J Food Process Engineering

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In this study, the rheological properties of Melissa officinalis seed gum (MOSG) as a function of temperature (25, 35, 45, 55, and 65°C) and salt concentrations (10, 50, 100, and 200 ppm NaCl and CaCl2) were investigated. The power law and Herschel‐Bulkley models could describe the rheological behavior of gum dispersions. The results showed that the intrinsic viscosity of the samples significantly decreased with increasing temperature and salt concentration. Steady‐state analysis of the samples revealed a non‐Newtonian, shear‐thinning behavior at tested temperatures and concentrations. The apparent viscosity increased with increasing salt concentrations and decreasing temperature. The results obtained from the frequency sweep test showed that the loss modulus (G″) values were higher than storage modulus (G′) in the concentrations of 0.25% to 0.5%, but beyond these concentrations, G′ values were greater than G″. The elasticity and viscosity of the gum samples increased with increasing concentration. The results of this study confirmed that MOSG has good rheological properties and can be used in food and pharmaceutical systems. Practical Applications The rheological behavior is the most important functional property of natural colloids. This property is related to the capacity of hydrocolloids in improving viscosity and the formation of gel structure at low concentrations. The thickening property of hydrocolloids has a determinant role in consumer acceptance. Furthermore, the consumer acceptance of different food products such as fruit juices, sauces, ready jells, and desserts is mainly dependent on rheological behavior. Therefore, investigation of rheological properties of the new source of food hydrocolloids is interested in food industries.

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Section: Resultscontrasting

confidence: 64%

Section: Gum Extraction and Purificationmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Influence of temperature, ion type, and ionic strength on dynamic viscoelastic, steady‐state, and dilute‐solution behavior of Melissa officinalis seed gum

Jafari

Shirazinejad

Hashemi

et al. 2023

J Food Process Engineering

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“…Blending XG and GG produced a higher solution viscosity than the individual solutions at a given polymer concentration, and the polysaccharide mixture could impart higher functionality than the single polysaccharides (Amundarain et al, 2008; Razavi et al, 2018). Synergism between GG and sage seed gum (SSG) was reported for irradiated gum solutions, and the flow of the gum solutions (1% w/w) exhibited shear thinning behavior (Gorji et al, 2023). The XG/GG blend has many industrial applications, including in chilled and frozen dairy products (Sworn, 2009), low‐fat inulin‐enriched mayonnaise (Kumar et al, 2021), replacement of fat in meat emulsions (Rather et al, 2016), and three‐dimensional printing of cooked meat pastes (Dick et al, 2021).…”

Section: Introductionmentioning

confidence: 99%

Rheological properties of high‐pressure treated xanthan gum and guar gum blend solutions: A response surface approach

Ahmed,

Eqbal

2023

J Food Process Engineering

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In this research, the impact of pressurization (300–600 MPa) on the oscillatory rheology of a blend of xanthan gum (XG) and guar gum (GG) in solution (XG/GG) was examined at a selected gum concentration using a response surface methodology. Three independent variables pressure (0.101–600 MPa) concentration (0.75%–1.25%), and temperature (40–70°C)—were employed to maximize the dynamic moduli (G′, G″, and η*) of the blend solutions. The developed model suggested that all the linear, two quadratics (concentration and temperature), and two interactions (concentration‐pressure and concentration‐temperature) terms were significant (p < 0.05) for the dynamic moduli (R2 = 0.99) with insignificant lack‐of‐fit. The pressure‐induced mechanical rigidity was found to be higher when compared with the heat‐treated solutions, which requires further comprehensive structural assessment to endorse the order–disorder transition produced by high pressure. The superposition principles correlating time–temperature and time–pressure adequately fit the pressurized blend solutions.Practical applicationsThe influence of high‐pressure on a blend of gum containing xanthan and guar has industrial significance by improving the structure/texture, and consistency of food products. The synergic action of gums enables them to act as a fat replacer and texture modifier in HP‐treated foods for special needs, in particular dysphagia diets.

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Chemical composition, structural properties, rheological behavior and functionality of Melissa officinalis seed gum

Cited by 2 publications

References 53 publications

Influence of temperature, ion type, and ionic strength on dynamic viscoelastic, steady‐state, and dilute‐solution behavior of Melissa officinalis seed gum

Influence of temperature, ion type, and ionic strength on dynamic viscoelastic, steady‐state, and dilute‐solution behavior of Melissa officinalis seed gum

Rheological properties of high‐pressure treated xanthan gum and guar gum blend solutions: A response surface approach

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