Abstract

The authentication of locust bean and guar powder gums requires usually the use of sophisticated and time-consuming analytical techniques. There is a need for fast and simple analytical techniques for the objective of a quality control methodology. Commercial locust bean and guar micronized powder gums present characteristic MIR spectra. Principal component analysis of the infrared spectra of these micronized powder gums allowed to distinguish locust bean from guar samples and to perform good classification results. The prediction of the two varieties was done without any ambiguity with a partial least square regression-discriminant analysis (PLS-DA). A simplex approach was used to generate binary blends mathematically taking into account the intrinsic variability of chemical composition of commercial products. The simulated spectral profiles allowed to develop predictive model of the percentage of gums in blends.

Highlights

  • Depending on the geographic origins of seeds and their industrial manufacturing process, this ratio can be a variable and improves certain variability in their chemical composition, weakly discernible according to the analytical techniques used to characterize these gums

  • Despite the similarity of the infrared spectral signatures of guar and locust bean gums and the overlapping of IR bands due to inter- and intramolecular interactions, this work showed the feasibility of using Fourier Transform InfraRed (FTIR)-attenuated total reflectance (ATR) technique to discriminate Guar gum (GG) and Locust bean gum (LBG) with the help of chemometric treatments

  • A particular approach has been proposed to quantify the proportion of gums in blends with a good accuracy with the advantage to detect an adulteration of LBG by GG from their spectral profiles

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Summary

Introduction

It is common to add ingredients that have in aqueous solution thickening, stabilizing, or gelling properties to the formulation of food products. Two vegetable gums, extracted from the endosperm of legume seeds, were commonly used with similar properties: guar gum and locust bean gum. These natural polysaccharides are extensively used in a wide range of applications in food, medical, pharmaceutical, textile, paper, hydraulic fracturing, explosives, agriculture, cosmetic, bioremediation, and petroleum industries because of their ability to modify the rheological properties and in the aim of green chemistry approach [1–5].

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