Improvement in pasting, thermal properties, and in vitro digestibility of isolated Amaranth starch ( Amaranthus cruentus L.) by addition of almond gum and gum ghatti powder

Abstract

Starch is a polysaccharide consisting of both linear and branched chains of glucose. Starch from dissimilar sources varies in various aspects like size and the proportion of linear and branched-chain

Fabrication and application of functional active packaging material based on carbohydrate biopolymers formulated withLemon verbena/Ferulago angulataextracts for the preservation of raw chicken meat

“…The FTIR peaks of pure CMC film are as follows: at 2900–3600 cm −1 wavelength, stretching vibrations of –OH groups and intermolecular and intramolecular hydrogen bonds, at 1607 cm −1 wavelength, stretching vibrations of C–H and carboxylic groups, at 1417 cm −1 wavelength, –CH 2 scissoring and –OH bending vibrations, as well as at 1000 to 1200 cm −1 wavelength, –C–O– stretching vibration on polysaccharide skeleton (Bazargani‐Gilani et al, 2021; Khezrian & Shahbazi, 2018). The FTIR peaks for pure ZG film which were recorded are: 3300 cm −1 wavelength, stretching vibration of –OH groups; 2915 cm −1 wavelength, asymmetrical stretching vibration of –CH 2 ‐functional groups; 2877 cm −1 wavelength, symmetrical stretching vibration of –CH 2 ‐functional groups; 1618 cm −1 wavelength, asymmetrical stretching of carboxylate groups and –OH bending intramolecular vibrations; 1426 cm −1 wavelength, bending vibration of –CH 3 ; 1038 cm −1 wavelength, stretching vibrations of C–O and C–C, and 700 to 1000 cm −1 wavelength, stretching vibration of C–H (Jha et al, 2021; Raeisi et al, 2019). In the FTIR peak of CMC/ZG film, the recognized peak band was around 3000 to 3500 cm −1 , vibrating to a lower wavelength (3442 cm −1 ) because of the hydrogen connection establishment between –OH groups of CMC and carboxylate groups of ZG.…”

Encapsulation of bioactive compounds extracted from haritaki pulp (Terminalia chebula Retzius): characterization of physical, thermal, and morphological properties

“…Using the soware Universal Analysis 2000 3.9A, parameters including onset, peak, nal, and gelatinization temperatures, were determined from the thermographs of the samples. 32 2.5.2. Thermo-gravimetric analysis (TGA).…”

“…The sample mass (6 mg) was kept constant during the test while temperatures between 30 °C and 500 °C were administered at a heating rate of 10 °C min −1 under nitrogen. 32…”