Albizia Gums Research Articles

A novel edible coating based on Albizia [Albizia lebbeck (L.) Benth.] gum delays softening and maintains quality of harvested guava fruits during storage

Guava, a commercially important fruit crop, is being grown in tropical and subtropical regions around the world. Due to the perishable nature of guava fruits, there are great losses during marketing, transport and storage. The application of edible coating is emerging as a low-cost, simple to implement and efficient method for extending the postharvest life of fresh horticultural produces, such as fruits and vegetables. This study aimed to assess the potential of Albizia gum (AZG) to improve storability and maintain the overall fruit quality of stored guava fruits. Freshly harvested guava fruits were coated with 0 % (control), 1.5 %, 3 % or 4.5 % AZG. After coating treatment, the fruits were stored at 20 ± 1 °C and 85–90 % relative humidity for 15 days. The results revealed that 4.5% AZG coating suppressed the weight loss and decay incidence up to 27 % and 36 %, respectively, as compared with control. The fruits coated with 4.5 % AZG had the maximum titratable acidity (0.40 %), ascorbic acid (104.47 mg·100 g−1), total antioxidants (118.84 mmol Trolox·100 g−1), total phenolics (285.57 mg·kg−1) and flavonoids (60.12 g·kg−1) on 15th day of storage. However, the minimum total soluble solids (11.97 %), sugar-acid ratio (29.31), relative ion leakage (68.40 %), malondialdehyde (0.11 nmol·kg−1 FW) and hydrogen peroxide (16.05 μmol·kg−1 FW) were recorded in the fruits of same treatment on 15th day of storage. Furthermore, the activities of antioxidant enzymes “i.e., superoxide dismutase (SOD), peroxidase (POD), catalase (CAT), and ascorbate peroxidase (APX)” were increased under the influence of AZG coating. Consequently, as compared to uncoated fruits, AZG-coated fruits exhibited reduced activities of fruit softening enzymes “i.e., cellulase, pectin methylesterase (PME), and polygalacturonase (PG)”. To sum up, the application of AZG-based edible coating could markedly improve the storage life of guavas and maintain overall fruit quality.

Biogenic synthesis of palladium nanoparticles with Albizia gum for degradation of Congo red and 4-nitrophenol dyes

A microwave technique was used to prepare palladium nanoparticles (PdNPs) from albizia gum (AG). A major advantage of this method is its rapidity, low cost, and no toxic chemicals. UV–Visible spectrophotometer, FTIR, powder XRD, and TEM were employed to characterize the synthesized AG@PdNPs. The XRD spectrum confirmed a face-centred cubic structure for PdNPs. A spherical shape and 12–14 nm diameter were observed in TEM images of AG@PdNPs. AG@PdNPs effectively degraded Congo red (CR) and 4-nitrophenol (4-NP) dyes in the presence of NaBH4. These reduction processes were explored using a pseudo-first-order kinetic analysis. The impact of temperature and dosage of catalyst on the degradation of 4-nitrophenol to 4-aminophenol was examined. In addition to other thermodynamic properties like activation enthalpy and entropy, the activation energy was estimated. The recyclability of AG@PdNPs was also assessed. AG@PdNPs have a high potential as an environmental catalyst for water remediation.

Assessing the suitability of locally produced gum exudates in the food industry

The over-reliance of the food industry in Ghana on imported gums ultimately increases the final cost of processed food. Gums produced by some trees in Ghana have not been exploited commercially, probably due to lack of data on the properties which influence their application in the food industry. This study was therefore undertaken to assess the suitability of gums obtained from Cashew, Albizia, and Khaya trees in Ghana in food applications, using Acacia gum as a control. The properties studied include organoleptic, pH, solubility, viscosity, swelling power, and water binding capacity. The physicochemical properties were determined through experimentation and observation. The pH, viscosity, swelling power and water binding capacity of the gums were 3.80-5.00, 93.0-11195.0 mPas (at 3% concentration), 1.64-20.56% and 4.0-428.8%, respectively. Cashew gum showed similar properties as Acacia gum, and can be used as a substitute for Acacia gum. Albizia gum was found to have the highest viscosity and water binding capacity, followed by Khaya gum, and thus has the potential to be used as a thickener in jams, sauces, etc., and also prevent stalling in baked goods and crystallization in confectioneries. The acid stabilities of Cashew and Albizia gums were comparable with that of Acacia gum.
 Keywords: Acacia gum, food industry, water binding capacity, swelling power, viscosity, organoleptic properties

Emulsifying ability of exudate gums obtained from three plant species in Ghana

Food emulsions are thermodynamically unstable mixtures which can be stabilized with the application of an emulsifier. In Ghana emulsifiers are imported, and this increases the final cost of food emulsions. In this study, gums obtained from three tree plant species in Ghana, i.e. Albizia zygia (Albizia), Khaya senegalensis (Khaya), and Anarcardium occidentale (Cashew), were used to stabilize oil-in-water emulsion, and the stability of the emulsions were measured after centrifugation at 1300 x g for 5 min, and upon pH adjustment (from 2 to 3.5). Quantity of gum (mass), solubility of gum in the continuous phase, viscosity, oil volume fraction, and pH were investigated to determine how they affect emulsion stability.The results indicated with the exception of viscosity, emulsion stability is influenced by all the other factors studied. In addition there was no significant difference (P<0.05) between the emulsion stabilities of food emulsions stabilized by gums of Cashew (0.77-0.86) and Acacia (0.78-0.87). The Pearson’s co-efficient of correlation indicated that the emulsion stability values of the emulsions positively correlated with the solubility of the gums (R2 =0.983 at P<0.05, and0.997 at P<0.01). Although there were no significant differences in the emulsion stability values of emulsions stabilized with Albizia and Khaya gums, both recorded significantly lower (P<0.05) emulsion stability values (0.76-0.85 and 0.75-0.81 respectively) than the Acacia gum (control). The Cashew gum has the potential to be utilized as an emulsifier in the food industry.
 Keywords: Emulsion, Emulsifier, Acacia gum, Oil-in-water Emulsion, Emulsion stability

OVERVIEW OF MUCOADHESIVE BIOPOLYMERS FOR BUCCAL DRUG DELIVERY SYSTEMS

Mucoadhesive dosage forms may be intended for facilitation of prolonged retention time at the application site hence providing drug release in a controlled rate for enhanced improvement of therapeutic activity and its outcome. The buccal mucosa has been investigated for systemic drug delivery and local drug treatment or therapy that is subjected to first pass metabolism. The applicability of bio-adhesion approach in buccal drug delivery proved great therapeutic potential to overcome the limitation of conventional buccal drug delivery. The delivery via buccal route using mucoadhesive biopolymers such as various natural gums e.g. carrageenans, gum karaya, gum arabic, locust bean gum, khaya gum, gum ghatti, albizia gum, guar gum, starch, cellulose, larch gum and pectin etc. and various thiolated and carboxymethylated polymers has been the subject of interest since the early 20th century. The present article is focused mainly on the oral mucosa, mechanism of drug permeation, and characteristics of the desired polymers, the manuscript then proceeds to cover the theories behind the adhesion of bioadhesive polymers to the mucosal epithelium followed by the factors affecting mucoadhesion. Further the author has also discussed on the new generation of mucoadhesive polymers and their properties, recent mucoadhesive formulations for enhanced buccal drug delivery, various marketed products and patent literature. Various online search engines and scientific journals were employed for the collection of literature and scientific data and information related to the topic using keywords like mucoadhesive polymers, buccal drug delivery, buccal patches, tablets, films, gels, powder from the year 2002 and above.

FORMULATION IN VITRO AND IN VIVO EVALUATION OF CEFUROXIME AXETIL FLOATING TABLETS USING NATURAL GUMS

Floating tablets of Cefuroxime Axetil were prepared using Albizia gum, Dammar gum and Moi gum as polymers for controlling the drug release. Cefuroxime Axetil is a poorly water-soluble drug (second-generation cephalosporin) and its bioavailability is very low. The rate of absorption and the extent of bioavailability for such insoluble drug are controlled by the rate of dissolution in the gastrointestinal fluids. Two types of diluents were used and the drug release was compared. Pure drug and optimized formulation were subjected to the drug excipient compatibility studies using FTIR and DSC. The studies revealed that there was no interaction between the drug and excipients. In order to increase the drug release, channeling agents were introduced namely Lactose and DCP. Lactose is water soluble diluent and DCP is water insoluble diluent. All the formulations were taken and studied for the precompression parameters and found that they were within the limits. Precompression parameters were performed to all the formulations and were found to be in the acceptable limit which ensures the good flow properties. Formulation F4CADL containing gum dammar and lactose as channeling agent showed good results when compared with other formulations. The floating lag time of the optimized formulation was very short and the percentage of drug release at the end of 12 hours was found to be high. The drug release kinetics revealed that F4CADL follows KorsmeyerPeppas and the mechanism was non-fickian diffusion. Optimized formulation was selected for in vivo studies by using albino rabbits. It was found that the tmax was extended for prolonged period of time

Development of Oral Dissolvable Films of Diclofenac Sodium for Osteoarthritis Using Albizia and Khaya Gums as Hydrophilic Film Formers.

Oral dissolvable films (ODFs) of diclofenac sodium intended for osteoarthritis were prepared using Albizia and Khaya gums as hydrophilic film formers. The physicochemical properties of the gums were characterized and the gums were used to prepare diclofenac sodium ODFs (~50 mg/4 cm2 film) by solvent casting. The two gums showed satisfactory film forming properties. The physicomechanical properties, drug-excipient compatibility, and in vitro drug release of the films in phosphate buffer pH 6.8 were studied. Khaya gum had higher extraction yield, moisture content, insoluble matter and true density while Albizia gum showed greater swelling capacity, solubility, and minerals content. The ODFs were thin, soft, and flexible with smooth glossy surfaces and possessed satisfactory physicomechanical properties. FTIR studies showed that no interaction occurred between the drug and the gums. The ODFs disintegrated in <45 s achieved >75% drug release within 7 min with dissolution efficiencies of ~83–96%. Drug releases from F2, F3, F4, F5, and F6 were similar to F1 (p > 0.05; f1 < 15 and f2 ≥ 50) while F7 differed markedly from F1 (p < 0.001; f1 > 15 and f2 < 50). Drug release followed the Higuchi kinetic model which is indicative of Fickian drug diffusion.

Rheological Properties of Anghouzeh Gum

Abstract Rheological properties of anghouzeh gum, the exudate polysaccharides of Ferula asafoetida, was investigated. For this purpose, anghouzeh gum was extracted from crude exudate by alcoholic extraction with 90% ethanol. The molecular weight of the anghouzeh gum was determined by gel permeation chromatography (GPC). Anghouzeh gum had smaller molecular weight and lower intrinsic viscosity than arabic gum. The intrinsic viscosity was determined by extrapolating Huggins and Kraemer equations to zero concentration. The obtained intrinsic viscosity was 0.213 dl/g. The viscosity of the anghouzeh gum solution was very close to that of albizia gum. Newtonian plateau was seen in low shear rates while a weak shear thinning behavior was observed in higher shear rates. The frequency sweep test showed that in 3% gum solutions the loss modulus (G") was greater than the storage modulus (G') at low frequencies and then it became lower than G' with increasing of frequency. However, critical point was located at very high frequencies.

Influence of binder type and process parameters on the compression properties and microbial survival in diclofenac tablet formulations

The influence of binder type and process parameters on the compression properties and microbial survival in diclofenac tablet formulations were studied using a novel gum from Albizia zygia. Tablets were produced from diclofenac formulations containing corn starch, lactose and dicalcium phosphate. Formulations were analyzed using the Heckel and Kawakita plots. Determination of microbial viability in the formulations was done on the compressed tablets of both contaminated and uncontaminated tablets prepared from formulations. Direct compression imparted a higher plasticity on the materials than the wet granulation method. Tablets produced by wet granulation presented with a higher crushing strength than those produced by the direct compression method. Significantly higher microbial survival (p&lt; 0.05) was obtained in formulations prepared by direct compression. The percent survival of Bacillus subtilis spores decreased with increase in binder concentration. The study showed that Albizia gum is capable of imparting higher plasticity on materials and exhibited a higher reduction of microbial contaminant in the formulations. The direct compression method produced tablets of reduced viability of microbial contaminant.

Effects of Albizia gum and gelatin on interacting variables affecting the mechanical and release properties of paracetamol tablets

A study has been made of the quantitative effects of Albizia gum on the mechanical and release properties of paracetamol tablets in comparison with gelatin using 2 3 factorial experimental design. The individual and combined effects of nature (N) and concentration of binder (C), and relative density of tablet (RD) on the mechanical tensile strength (TS) and friability (F) and drug release properties disintegration time (DT) and dissolution time (t 80 ) of the tablets were investigated. The ranking of the individual effects was C ≫ RD > N on TS and DT, RD > C > N on F and C > N > RD on t 80 . There were significant (p

In-vitro evaluation of khaya and albizia gums as compression coatings for drug targeting to the colon

Khaya and albizia gums were evaluated as compression coatings for target drug delivery to the colon using indometacin (a water insoluble drug) and paracetamol (a water soluble drug) as model drugs. The core tablets were compression-coated with 300 and 400 mg of 100% khaya gum, 100% albizia gum and a mixture of khaya and albizia gum (1:1). Drug release studies were carried out in 0.1(M) HCl (pH 1.2) for 2 h, Sorensen's buffer (pH 7.4) for 3 h and then in phosphate-buffered saline (pH 6.8) or in simulated colonic fluid for the rest of the experiment to mimic the physiological conditions from the mouth to colon. The results indicated that khaya and albizia gums were capable of protecting the core tablet in the physiological environment of the stomach and small intestine, with albizia gum showing greater ability than khaya gum. The release from tablets coated with the mixture of khaya and albizia gums was midway between the two individual gums, indicating that there was no interaction between the gums. Studies carried out using rat caecal matter in phosphate-buffered saline at pH 6.8 (simulated colonic fluid) showed that the gums were susceptible to degradation by the colonic bacterial enzymes, leading to release of the drug. The results demonstrate that khaya gum and albizia gum have potential for drug targeting to the colon.

Properties of gum exudates from selected Albizia species from Tanzania

Gum samples from three selected Albizia species from Tanzania have been analysed and their commercial potential determined by comparing their properties with those of Albizia zygia and Acacia gums. The properties of the gum exudates from Albizia amara, Albizia pertesiana and Albizia harveyi have been found to be similar to those of A. zygia gum except that their aqueous solutions possess slightly lower viscosity and higher levels of tannin. The Albizia gums were much less soluble in water than Acacia gums; however, their methoxyl contents and acid equivalent weights (AEW) were similar to those of some Acacia gums.

A chemometric study of the Acacia (gum arabic) and related natural gums

Nine physical and chemical parameters for the gums from the Acacia sub-genus ( Vulgares and Gummiferae classes) and Albizia and Combretum gums of similar composition, were subjected to chemometric analysis exploratory data analysis. The Combretum and Albizia species gums could readily be distinguished from each other and from the Acacia species gums. Whereas the Vulgares and Gummiferae subgenus could be shown to be separated, these classes merge at the boundaries, indicating that A.seyal and A.Senegal can be regarded as closely related gums in regulatory terms. The Combretum and Albizia gums also can be readily categorized, based on amino acid composition.

Identification ofAlbiziagum exudates which are not permitted food additives

Trees of the genus Albizia have frequently been confused with Acacia species. The genus Albizia has been recommended for more extensive arid zone development; its species are sources of tannins and gum exudates, which are not included in any of the regulatory lists of permitted food additives. Analytical data permitting their identification are therefore required to allow food law compliance to be monitored. This paper presents data which serve to characterize the gums from seven Albizia species, making a total of eleven Albizia species for which data are available. The presence of tannins, and high proportions of aluminium and heavy metals, indicates that gum importers and food processors must be vigilant to ensure that Albizia gums do not enter human food chains as adulterants or contaminants.