Physicochemical and rheological properties of aqueous Tara gum solutions

Huamaní-Meléndez, Víctor Justiniano; Mauro, Maria Aparecida; Darros‐Barbosa, Roger

doi:10.1016/j.foodhyd.2020.106195

Cited by 40 publications

(19 citation statements)

References 34 publications

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“…From the perspective of the Power Law model, fluctuations in K reflect changes in viscosity, whereas changes in n reflect changes in the degree of shear thinning of the sample [ 50 ]. From the perspective of the Cross model, the zero-rate viscosity η 0 and consistency λ, which reflect the microstructure of the sample, were in accordance with the variation pattern of viscosity [ 51 ]. Furthermore, the rate index m showed a progressive increase in viscosity with extrusion over time, indicating that the viscosity is in greater dependence on the shear rate or more influenced by the shearing action.…”

Section: Resultsmentioning

confidence: 93%

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

Zhou

Sun

et al. 2022

Foods

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Further investigation of material properties during the extrusion process is essential to achieve precise control of the quality of the extrudate. Whole oat flour was used to produce low moisture puffed samples by a twin-screw extruder. X-ray diffraction (XRD), Scanning electron microscopy (SEM), infrared spectroscopy (FTIR), thermal analysis, and rheological experiments were used to deeply characterize changes in the structure and cross-linking of oats in different extrusion zones. Results indicated that the melting region was the main region that changed oat starch, including the major transformation of oat starch crystal morphology and the significant decrease of enthalpy representing the starch pasting peak in the differential scanning calorimeter (DSC) pattern (p < 0.05). Moreover, the unstable structure of the protein increased in the barrel and then decreased significantly (p < 0.05) after being extruded through the die head. The viscosity of oats increased in the cooking zone but decreased after the melting zone. A transformation occurred from elastic-dominant behavior to viscoelastic-dominant behavior for oats in the melting zone and after being extruded. This study provides further theoretical support for the research of the change of materials during extrusion and the development of oat-based food.

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Section: Resultsmentioning

confidence: 93%

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

Zhou

Sun

et al. 2022

Foods

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“…TG was picked up from the tara seed endosperm and based on (1 → 4)-β-mannose chain with an unit of (1 → 6)-α-galactose (mannose to galactose ratio equal to 3:1) [ 11 ]. In conjunction with the starch, TG allows the gelling process of the food hydrocolloid [ 12 ]. TG has been largely proposed in the food field as encapsulating material of bioactive molecules by freeze-drying and spray-drying methods [ 13 ] or in the preparation of crosslinked polymeric carriers able to deliver nutraceuticals [ 14 ].…”

Section: Introductionmentioning

confidence: 99%

A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding

Spizzirri

Caputo

Rossi

et al. 2022

Foods

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Olive mill wastewater, a high polyphenols agro-food by-product, was successfully exploited in an eco-friendly radical process to synthesize an antioxidant macromolecule, usefully engaged as a functional ingredient to prepare functional puddings. The chemical composition of lyophilized olive mill wastewaters (LOMW) was investigated by HPLC-MS/MS and 1H-NMR analyses, while antioxidant profile was in vitro evaluated by colorimetric assays. Oleuropein aglycone (5.8 μg mL−1) appeared as the main compound, although relevant amounts of an isomer of the 3-hydroxytyrosol glucoside (4.3 μg mL−1) and quinic acid (4.1 μg mL−1) were also detected. LOMW was able to greatly inhibit ABTS radical (IC50 equal to 0.019 mg mL−1), displaying, in the aqueous medium, an increase in its scavenger properties by almost one order of magnitude compared to the organic one. LOMW reactive species and tara gum chains were involved in an eco-friendly grafting reaction to synthesize a polymeric conjugate that was characterized by spectroscopic, calorimetric and toxicity studies. In vitro acute oral toxicity was tested against 3T3 fibroblasts and Caco-2 cells, confirming that the polymers do not have any effect on cell viability at the dietary use concentrations. Antioxidant properties of the polymeric conjugate were also evaluated, suggesting its employment as a thickening agent, in the preparation of pear puree-based pudding. High performance of consistency and relevant antioxidants features over time (28 days) were detected in the milk-based foodstuff, in comparison with its non-functional counterparts, confirming LOWM as an attractive source to achieve high performing functional foods.

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“…As per the study conducted by Huamani-Melendez et al, the infrared spectrum of pure TG revealed the peaks at 3348 cm À1 for O-H stretching (associated with the free, inter and intra-molecular hydroxyl groups of the TG); shoulder-shaped band at about 2887 cm À1 for C-H stretching vibration of carbohydrate; 1143, 1060, and 1019 cm À1 for C-O stretching vibration of the anhydro glucose or pyranose ring; 872 cm À1 for α-D-galactopyranose bond and 805 cm À1 indicating β-Dmannopyranose bond [9,27,38,41].…”

Section: Chemical Properties and The Chemistry Of Tara Gummentioning

confidence: 99%

“…In Proton NMR studies, TG exhibited distinct peaks at δ̃5.019-5.148 and 4.742-4.870 ppm due to galactose and mannose, respectively [41]. Comparative studies on structural analysis of various galactomannans have been reported where TG was hydrolyzed with 20% v/v sulfuric acid for 30 min to produce low molecular Fig.…”

Section: Chemical Properties and The Chemistry Of Tara Gummentioning

confidence: 99%

Chemistry, Biological Activities, and Uses of Tara Gum

Desai¹,

Prajapati²,

Chandarana³

2022

Reference Series in Phytochemistry

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Galactomannans are high molecular weight plant polysaccharides obtained from legume seeds of annual crops or perennial trees and shrubs. These heteropolysaccharides are mainly made up of a D-mannose backbone and a D-galactose side chain. Tara gum (TG), a galactomannan with a mannose to galactose ratio of 3:1, is obtained from the seed endosperm of Caesalpinia spinosa. The gum has gained popularity due to its properties and functionality comparable to that of

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Physicochemical and rheological properties of aqueous Tara gum solutions

Cited by 40 publications

References 34 publications

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

Twin-Screw Extrusion of Oat: Evolutions of Rheological Behavior, Thermal Properties and Structures of Extruded Oat in Different Extrusion Zones

A Tara Gum/Olive Mill Wastewaters Phytochemicals Conjugate as a New Ingredient for the Formulation of an Antioxidant-Enriched Pudding

Chemistry, Biological Activities, and Uses of Tara Gum

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