Novel complex coacervates based on Zedo gum, cress seed gum and gelatin for loading of natural anthocyanins

Gharanjig, Hamid; Gharanjig, Kamaladin; Farzi, Gholamali; Hosseinnezhad, Mozhgan; Jafari, Seid Mahdi

doi:10.1016/j.ijbiomac.2020.08.218

Cited by 30 publications

(11 citation statements)

References 65 publications

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“…Their physical characteristics such as, substantial solubility in water, colorlessness, odorlessness, and relatively low viscosity have made them a great candidate to be used in stabilizing natural food coloring agents (Behrouzian et al, 2014;Fadavi et al, 2014;Ruiz & Segura-Campos, 2017). Additionally, our previous findings demonstrated that polysaccharides from AG and CSG have a great potential to be used as encapsulating agents (Gharanjig, Gharanjig, Farzi, et al, 2020;. The soluble fraction of AG (SF-AG) might molecularly interact with anthocyanins due to its higher average molecular weight, uronic acid content, and negative zeta potential compared to CSG .…”

Section: Introductionmentioning

confidence: 99%

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

Gharanjig

Iri

Hosseinnezhad

et al. 2022

Journal of Food Science

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Enhanced thermal stability of anthocyanins from black barberry was obtained using an optimum concentration of Angum gum (AG) and cress seed gum (CSG). To this goal initially, the phytochemical characteristics, and the thermal stability of purified and non-purified anthocyanins were investigated to perceive the effect of the purification process. Then the effect of each gum and its concentration was evaluated on the thermal degradation kinetics of anthocyanins. Results demonstrated that both gums enhanced the thermal stability of anthocyanins, while CSG had a superior effect. Findings also revealed that the half-life of anthocyanin was increased at 60 • C from 366 ± 22.8 to 432 ± 4.2 and 636 ± 52.8 min in presence of AG and CSG, respectively. TGA results confirmed that the presence of SF-AG and CSG in their optimum concentration enhanced the heat stability of anthocyanin extract. Also, physical molecular bondings were confirmed by the FTIR spectrums where some peaks attributed to both of the extract and the gums were shifted. Plateau or flake-like micro-particles were detected by SEM which correspond with the most freeze-dried microcapsules.

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Section: Introductionmentioning

confidence: 99%

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

Gharanjig

Iri

Hosseinnezhad

et al. 2022

Journal of Food Science

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“…Polysaccharides improve rheological properties, retain the moisture, preserve flavor, extend shelf life, stabilize and emulsify food systems, and add value to food products (Seyfi et al., 2019). Zedo ( Amygdalus scoparia Spach ) is cultivated in different regions of Iran (Gharanjig et al., 2020; Seyfi et al., 2019). The exudate gum contains l ‐arabinose, d ‐xylose, d ‐galactose, and uronic acid monosaccharides (Gharanjig et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…Zedo ( Amygdalus scoparia Spach ) is cultivated in different regions of Iran (Gharanjig et al., 2020; Seyfi et al., 2019). The exudate gum contains l ‐arabinose, d ‐xylose, d ‐galactose, and uronic acid monosaccharides (Gharanjig et al., 2020). Shahi ( Lepidium sativum L.) belongs to the Brassicaceae family, which is mostly cultivated in Iran.…”

Section: Introductionmentioning

confidence: 99%

“…Shahi ( Lepidium sativum L.) belongs to the Brassicaceae family, which is mostly cultivated in Iran. Shahi seed gum contains l ‐arabinose, d ‐xylose, d ‐galactose, l ‐rhamnose, d ‐glucuronic acid, and d ‐glucuronic acid (Gharanjig et al., 2020).…”

Section: Introductionmentioning

confidence: 99%

“…xylose, d-galactose, l-rhamnose, d-glucuronic acid, and d-glucuronic acid (Gharanjig et al, 2020). Formulated products are special categories of foods (Taifouris et al, 2020), which can be obtained using engineering and mathematical formulation.…”

Section: Introductionmentioning

confidence: 99%

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The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

Razjoo

Azizkhani

Kenari

2021

Food Science & Nutrition

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Today, the lack of a proper nutritional formulation of the diet for soldiers is well felt. In this study, a newly formulated food supplement (FFS) was designed to supply all essential nutrients like protein, carbohydrate, oil, fat‐soluble vitamins, and minerals, and Lepidium sativum L. seed (shahi) gum and Amygdalus scoparia Spach (zedo) gum were applied to FFS to promote physicochemical and sensory properties of FFS. The samples were developed by preparing emulsion including meat powder (45.0 g/100 g), soybean powder (25.0 g/100 g), and plant oils (15.0 g/100 g). Iron, zinc, and fat‐soluble vitamins (A, D, E, and K) were also added to the formulation, and response surface methodology was used to optimize the effects of shahi and zedo gum at 0.5, 1.0, and 2.0 g/100 g in FFS. The results showed that using hydrocolloids in appropriate amounts enhanced the sensory properties of FFS. Hydrocolloids protected the moisture content of FFS samples and also decreased the reduction of vitamins and minerals during 14 days of storage at 4°C. The hydrocolloids improved the color indices and intrinsic viscosity of samples. The results of this study recommend the use of 1.26 g/100 g of shahi gum and 0.95 g/100 g of zedo gum to produce formulated food supplement for soldiers. This formulation supplies calories and provides some of the essential vitamins and food components to the body.

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Chemistry and Food Applications of Persian Gum

Kadkhodaee¹,

Mahfouzi²

2022

Reference Series in Phytochemistry

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Novel complex coacervates based on Zedo gum, cress seed gum and gelatin for loading of natural anthocyanins

Cited by 30 publications

References 65 publications

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

Enhanced thermal stability of anthocyanins through natural polysaccharides from Angum gum and cress seed gum

The effect of Amygdalus scoparia Spach and Lepidium sativum L. seed gums on the properties of formulated food supplement for soldiers using Response Surface Methodology

Chemistry and Food Applications of Persian Gum

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