Almond Gum Research Articles

Electrochemical incorporation of PVA-ZnO composite on Screen printed carbon electrode as dopamine sensor

In this study, a composite of zinc oxide (ZnO) nanoparticles and polyvinyl alcohol (PVA) on a screen-printed carbon electrode (SPCE), termed SPCE/PVA/ZnO electrode, was utilized to develop an enhanced electrochemical sensor for dopamine (DA) detection. A novel method for synthesizing ZnO nanoparticles using almond gum at room temperature was introduced. X-Ray Diffraction (XRD) analysis confirmed the crystallinity of the ZnO nanoparticles. The SPCE/PVA/ZnO electrode was fabricated and characterized using Field Emission Scanning Electron Microscopy (FE-SEM) and Energy Dispersive X-ray Spectroscopy (EDX). Cyclic voltammetry was employed to measure DA, revealing a linear increase in the electrochemical oxidation signal of DA at the SPCE/PVA/ZnO composite from 100 to 600 μM. The sensor demonstrated a limit of detection of 0.1208 mM and a sensitivity of 0.01822 μAμM−1cm−2. The SPCE/PVA/ZnO sensor showed acceptable performance in evaluating dopamine in real sample study.

Investigation of Novel Biodegradable Almond Gum - Poly Vinyl Alcohol Bi-polymer Blend for Packaging Applications

Biodegradable plastics are designed in a way that they will break when exposed to microorganisms.Bioplastics are commonly made from natural byproducts with rigorously controlled conditions of temperature and humidity in industrial environments. Bioplastics can be degraded naturally in the environment, thereby minimizing the hardship on the natural environment by the conventional plastics. The objective of this work is to synthesize biodegradable plastics from naturally available Almond Gum (Prunus dulcis). A biodegradable plastic from Almond Gum (AG) was prepared by solution casting technique. Further, to strengthen the characteristics of AG bioplastic, poly vinyl alcohol was blended with it and the composite bioplastic was prepared. The synthesized bioplastic membranes were subjected to physicochemical properties such as thickness, moisture, mechanical strength and water absorption analysis. Further, the work is carried out to analyze the antibacterial activity and biodegradable property of the synthesized bioplastic membranes. The prepared bioplastic showed water affinity, displaying its hydrophobic nature and a biodegradability of 43% was achieved. It also displayed quick degradation, thus recommended for commercial application.

Efficacy of almond gum for coacervation with whey protein isolate- optimization, functionality and characterization: A comparison with high-methoxyl pectin

Complex coacervates of whey protein isolate (WPI) and two polysaccharides (almond gum (AG) and high methoxyl pectin (HMP)) under the different pHs (2.5–6.0) and biopolymer mass ratios (1:1–6:1) were prepared to achieve the maximum coacervate yield (CY). The optimum pH and mixing ratio to obtain the maximum CY of WPI-AG (75.93 %) and WPI-HMP (53.0 %) coacervates were 4.3 and 2:1, and 3.5 and 3:1, respectively. Although higher serum layers in emulsions stabilized by WPI-AG/HMP coacervates were detected at the 90 °C, remarkable heat stability under processing temperatures was obtained in ex-situ emulsions with both complex coacervates. Significantly more cold-storage and ionic stabilities were observed for emulsions formulated with WPI-AG than WPI-HMP. Peak shifts in FTIR spectra in the WPI-AG coacervate compared to the individual WPI and AG biopolymers revealed strong electrostatic interactions between these biopolymers. The absence of crystalline peaks for AG and HMP in X-ray diffraction (XRD) spectra confirmed the complexation of AG and HMP with WPI. Thermogravimetric and microstructural analyses showed that porous, loose mesh-like WPI-AG coacervates had superior thermal stability and structural integrity compared to WPI-HMP coacervates and individual biopolymers, which evidenced a more gradual weight loss pattern. WPI-AG coacervates would be promising for efficient emulsion-based delivery systems.

Silica Functionalized Almond Gum Derivatives for Integrated Flocculation Cycles for Natural and Synthetic Water Systems

Silica Functionalized Almond Gum Derivatives for Integrated Flocculation Cycles for Natural and Synthetic Water Systems

Formulization and characterization of guar gum and almond gum based composite coating and their application for shelf-life extension of okra (Hibiscus esculentus)

The current novel study aims was to development and characterization of gum based (guar gum: almond gum) composite formulations with or without addition of oregano essential oils to extend the shelf life of okra at ambient condition. In this study, the optimized composite of guar gum: almond gum (75:25 V/V) prepared with addition of different concentrations (0.05, 0.1 and 0.15 % (V/V) of oregano essential oils to study their physicochemical, rheological, antimicrobial and particle size & zeta potential distribution. In addition, the effects of prepared edible coatings on shelf-life of okra vegetables were also investigated by assessing their postharvest quality attributes at ambient (23 °C) storage up to 7 days storage. The results revealed, increasing concentration of essential oils in composite coating significantly increased in pH, TSS, particle size, antimicrobial (Apergillus. niger, Escherichia coli, Staphylococcus aureus) activity respectively. Furthermore, the increasing EOs improved viscosity (n) and stability of the coatings matrix. In addition, the applications of guar gum (0.25 %): almond gum (0.5 %) composite ratio (75,25) with oregano essential oils exhibited excellent properties and potential to maintain the postharvest characteristics of okra throughout the storage period. The results of this study revealed that the addition of higher concentration (0.15 %) of essential oils in composite formulation of 75 % guar gum +25 % almond gum (03) showed higher value of pH (5.45), antioxidant activity (20.87 %), particle size (899.1 nm), zeta potential (−8.6 mV), polydispersity index (50.6 %) and higher antimicrobial activity against E.coli (19 mm), S. aureus (29 mm) and A. niger (35 mm) as compared to other formulations. Therefore, the lower composite formulation (01) with lower concentration (0.05 %) of oregano essential oil was found most effective formulation to maintain the shelf life of okra for up to 4 days as compared to other treated and control okra samples at ambient temperature by retarded the weight loss (12.74 %), maintained higher firmness (0.998 N), lower respiration rate (484.32 ml Co2/kg/h) respectively on 7 days of storage. The microbial load in the okra samples treated with different guar gum: almond gum composite showed lower microbial load in terms of total plate count and yeast & mold counts as compared to control samples. Samples treated with O3 coating showed lowest TPC (0.1 × 108 cfu/g) and YMC (6.63 × 106 cfu/g) followed by O2 (0.48 × 108 cfu/g, 7.9 × 106 cfu/g) and O1 (0.78 × 108 cfu/g, 9.45 × 106 cfu/g) respectively on 6rd day of storage, overall results indicated that the application of composite coating with different concentrations of oregano essential oils were effective to maintained postharvest shelf life of okra up to 4 days at ambient condition.

Formulation of a probiotic product using Almond gum.

The application of probiotics in food has expanded significantly, yet its viability remains a challenge. In response to this issue, this study explores a unique approach. Almond gum, a natural extract from Prunus dulcis, is utilized as the primary carrier matrix for a novel probiotic product featuring Saccharomyces boulardii, a probiotic yeast. This study involves the entrapment of S. boulardii in almond gum through centrifugation (5 min at 1300 × g) and subsequent 24 h drying at 50 °C. Sensory evaluation and other investigations were conducted at different pH levels to assess viability and performance. Post-drying entrapment efficiency was 83.85%, underscoring the benefits of choosing almond gum as a carrier matrix. Promising results were observed from viability testing conducted in gastric juice (pH 1.2) and in simulated intestinal fluid (pH 6.8). Matrix stability was assessed by measuring cfu ml-1 following 7 days' storage at different temperatures, complemented by sensory analysis. Almond gum is a promising carrier matrix for probiotic products. Its high entrapment efficiency and its viability under challenging pH conditions demonstrate its efficacy. It is rich in carbohydrates and serves a dual purpose by acting as a prebiotic source, as confirmed through ultraviolet-visible (UV-visible) analysis. The study underscores the potential of this novel approach, providing insights into responses to viability challenges in probiotic food products. © 2024 Society of Chemical Industry.

Extraction and Characterization of Okra and Almond Gum as a Pharmaceutical Aid

This study centers on the retrieval and analysis of almond gum and okra for their possible use as medicinal additives. Various measures were used to evaluate the extracted gum, including micrometric analyses, flow properties, organoleptic qualities, swelling index, ash value, Carr’s index, and Hausner ratio. Extracted okra gum had outstanding flow properties, as shown by its total ash content of 0.56% w/w, Carr’s index of 71.10%, and Hausner’s ratio of 3.46. The measured pH value was 6.9. Although the gum could not dissolve in organic solvents, it was able to dissolve in warm water. This indicates that the formulation of the chemical may be used without experiencing any negative consequences.

Preparation, characterization, and antimicrobial activity of novel chitosan blended almond gum–nanosilica bionanocomposite film for food packaging applications

Abstract Almond gum and varied concentrations of nanosilica (0.2, 0.4, 0.6, 0.8, and 1.0 wt%) were introduced into the chitosan polymer matrix by solution cast method to enrich the characteristics of the bionanocomposite film. The surface topography, thermal stability, crystalline nature, and functional moieties of the synthesized bionanocomposite films were characterized by SEM, TGA, XRD, and FT-IR. The UV–Vis spectrophotometer showed a maximum absorption wavelength for the film containing the highest concentration of nanosilica. Change in properties such as increased tensile strength, elongation and reduced water solubility, and swelling properties were observed for the bionanocomposite film containing 1.0 wt% nanosilica. In addition, the films exhibited excellent inhibition effect against Escherichia coli bacteria and Candida albicans fungus, which were proven by well diffusion assay method. The carrot slices packed in the bionanocomposite film containing the highest amount of nanosilica retained their freshness for a longer period of time, suggesting the film to be an effective and excellent food packaging material.

Formulation and characterization of natural almond gum as an edible coating source for enhancing the shelf life of fresh cut pineapple slices

The present investigation was carried out to analyze the functional and physicochemical properties of natural almond gum (Prunus domestica) plant exudates and to observe the difference between the natural almond gum exudate and synthetic tragacanth gum. The screening of product underwent for presence of carbohydrate, protein, fat, moisture and swelling index, foaming capacity, water absorption, hygroscopicity. The extracted almond gum exhibited excellent flow properties and had good swelling index (6.72 ± 0.90). The water absorption was found to be 7.45 ± 0.75, foaming capacity 0%, and hygroscopicity 5.67 ± 0.45. Almond gum showed quality emulsion stability at 2% concentration. The physiochemical and functional properties of almond gum showed greater potential as compared to synthetic gum (tragacanth gum). In comparison to tragacanth gum at concentrations of 2%, almond gum exudate was employed as a novel edible covering to retain the qualitative criteria of pineapple. Moreover, in comparison to an uncoated control and synthetic tragacanth gum, the results revealed that almond gum coatings delayed changes in color, weight loss, titratable acidity, hardness, ascorbic acid, TSS concentration, and microbiological growth. In order to extend the shelf life of freshly cut pineapple, we may thus recommend using almond gum exudates as a unique edible covering.

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch.

In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze-thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze-thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.

Development of almond gum based copolymeric hydrogels for use in effectual colon-drug delivery

Development of almond gum based copolymeric hydrogels for use in effectual colon-drug delivery

Structural and electrical properties of cashew gum thin film deposited by spray pyrolysis

Biopolymers obtained from renewable resources became the center of public interest by virtue of their environmental and commercial advantages. Natural polymers such as starch, almond gum, chitosan and arabic gum were investigated to get fully or partially biodegradable dielectric material. Thus, in this article we study the material properties of cashew gum. This biopolymer is an exudate collected from occidental anacardium tree. For this investigation, scanning electron microscopy of powder and thin film cashew gum showed homogenous and slightly rough surface morphology with visible wrinkles. The thermal analyses such as thermogravimetric (TGA) and differential scanning calorimeter were realized. thermogravimetric thermogram shows two distinct stages of decomposition. The first around 150°C is attributed to moisture evaporation with loss in weight of 9.7%. The second transition, between 255°C and 330°C, is related to the decomposition of cashew gum with loss in weight of 50%. UV-visible spectra of the cashew gum thin film show a low absorbance and high transmittance. For this material, we obtained a direct optical band gap around 4.56 eV. In addition, the dielectric and electrical characterizations lead to conclude that cashew gum may be interesting for transistor applications as a gate dielectric.

Effect of high γ-irradiation dosage on physico-chemical, functional and emulsion properties of almond gum powder

Almond gum is a natural biopolymer produced by Almond tree that is non-toxic, biodegradable, and biocompatible. These features make it suitable for applications in the food, cosmetic, biomedical, and packaging industries. To ensure its wide application in these fields, green modification process is necessary. Gamma irradiation is often used as a sterilisation and modification technique, due to its high penetration power. Thus, evaluating its effects on the physicochemical and functional properties of gum after exposure is important. To date, limited studies have reported the use of high dose of γ-irradiation on the biopolymer. Therefore, the present study demonstrated the effect of a high dose of γ-irradiation (0, 24, 48, and 72 kGy) on the functional and phytochemical properties of almond gum powder. The irradiated powder was studied for its color, packing, functional, and bioactive properties. The results revealed a significant increase in water absorption capacity, oil absorption capacity, and solubility index. However, a decreasing trend was observed in the foaming index, L value, pH, and emulsion stability with the radiation dose. Besides, sizable effects were observed in the IR spectra of irradiated gum. Phytochemical properties were significantly improved with an increase in dose. The emulsion was prepared from irradiated gum powder, where the highest creaming index was observed at 72 kGy and a decreasing trend in zeta potential. These results suggested that γ-irradiation treatment is a successful method to generate desirable cavity, pore sizes, functional properties, and bioactive compounds. This emerging approach could modify the natural additive with distinct internal structure for specific uses in wide range of food, pharmaceutical and other industrial applications.

Functional characterizations of sodium caseinate conjugated with water-soluble bitter almond gum exudate

This study investigated the impact of incubation time (1, 2, 4, and 7 days) on the functionality of sodium caseinate (SC) conjugated with the water-soluble fraction of bitter almond gum (SBAG) (1:2) under a controlled Maillard reaction. SDS-PAGE confirmed the conjugation between two biopolymers. The thermal stability of SC improved remarkably from ∼73 °C to 83 °C with the increasing incubation time up to 2 d The fluorescence intensity declined due to changing SC conformation. The conjugate prepared under 2 d incubation showed the highest viscosity and viscoelastic moduli. The solubility was improved with increased incubation time (from approximately 42.25% to 55.72%), whereas water holding capacity was not affected up to 4 d incubation (44.75±3.15% vs. 46.35±2.25%). A significant improvement in emulsifying, foaming, and radical scavenging activities was detected with the incubation time (from ∼68.2 to 190.5 m2/g, 40.85 to 97.55%, and 4.9 to 46.5%, respectively). However, prolonged incubation negatively affected some conjugate properties, including WHC, emulsion, and foam stability. Overall, the results suggest that an incubation period between 2 and 4 days could be desirable to improve most glycated SC attributes, allowing it to perform better in food applications.

The effect of bitter almond (Amygdalus communis L. var. Amara) gum as a functional food on metabolic profile, inflammatory markers, and mental health in type 2 diabetes women: a blinded randomized controlled trial protocol

BackgroundUsing functional foods in the prevention and treatment of type 2 diabetes mellitus (T2DM) has increased across the world owing to their availability, cultural acceptability, and lower side effects. The present study will aim to examine the impact of bitter almond (Amygdalus communis L. var. Amara) gum as a functional food on metabolic profile, inflammatory markers, and mental health in women with T2DM.MethodsWe will conduct a randomized, triple-blind, placebo-controlled trial. A total of 44 women with T2DM will be randomly allocated into two groups: an intervention group (n = 20) and a placebo group (n = 20). Patients will receive either 5 g/d of bitter melon gum or a placebo for 8 weeks. Clinical and biochemical outcome parameters which include glycemic indices, lipid profile, inflammatory markers, oxidative stress indices, tryptophan (Trp), kynurenine (KYN), cortisol, glucagon-like peptide 1 (GLP-1), leptin, adiponectin, ghrelin, peroxisome proliferator-activated receptor (PPAR) gene expression, brain-derived neurotrophic factor (BDNF), endothelial cell adhesion molecules, plasminogen, cluster deference 4 (CD4), cluster deference 8 (CD8), anthropometric indices, blood pressure, dietary intake, and mental health will be measured at the baseline and end of the study. Statistical analysis will be conducted using the SPSS software (version 24), and P value less than 0.05 will be considered statistically significant.DiscussionThe present randomized controlled trial will aim to investigate any beneficial effects of bitter almond gum supplementation on the cardio-metabolic, immune-inflammatory, and oxidative stress biomarkers, as well as mental health in women with T2DM.Ethics and disseminationThe study protocol was approved by the Ethical Committee of the Tabriz University of Medical Sciences (IR.TBZMED.REC.1399.726).Trial registrationIranian Registry of Clinical Trials (www.irct.ir/IRCT20150205020965N7)

Production, characterization, and antimicrobial activity of almond gum/polyvinyl alcohol/chitosan composite films containing thyme essential oil nanoemulsion for extending the shelf-life of chicken breast fillets

In this study, thyme essential oil (TEO) nanoemulsion was immobilized within composite films based on almond gum (AG), polyvinyl alcohol (PVA), and chitosan (CS). The physical, mechanical, water barrier, microstructural and antimicrobial properties of composite films were assessed. Fourier-transform infrared spectroscopy (FTIR) and X-ray diffraction (XRD) analysis confirmed the intermolecular interactions in the composite film matrix. The results indicated that the incorporation of TEO into the composite films increased thickness, moisture content, and water vapor permeability, while it reduced light transmittance and transparency value. The antimicrobial activity of films against gram-negative and gram-positive bacteria was tested using a disc diffusion method. The effect of composite on the microbiological properties of chicken breast fillets was investigated during refrigerated storage for 21 days. The microbial populations of total mesophilic, psychrotrophic, and lactic acid bacteria of the samples that were coated with the composite containing TEO were lower than the permitted limit after 21 days while for blank samples they were higher than 7 log CFU/g after 7 days which is considered as the maximum acceptable total count limit. Results disclosed that AG/PVA/CS composite films containing TEO nanoemulsion can be applied as eco-friendly active food packaging to enhance the shelf-life of food products.

Rapid Detection of Mercury Ions Using Sustainable Natural Gum-Based Silver Nanoparticles

Fabrication of metal nanostructures using natural products has attracted scientists and researchers due to its renewable and environmentally benign availability. This work has prepared an eco-friendly, low-cost, and rapid colorimetric sensor of silver nanoparticles using tree gum as a reducing and stabilizing agent. Several characterization techniques have been exploited to describe the synthesized nanosensor morphology and optical properties. Ultraviolet−Visible (UV−Vis) spectroscopy has been used for monitoring the localized plasmon surface area. High-resolution transmission electron microscopy (HR-TEM) illustrated the size and shape of silver nanoparticles. X-ray diffraction spectra showed the crystallography and purity of the product. Silver nanoparticles decorated with almond gum molecules (AgNPs@AG) demonstrated high sensitivity and colorimetric detection of mercury ions in water samples. The method is based on the aggregation of AgNPs and the disappearing yellow color of AgNPs via a spectrophotometer. The detection limit of this method was reported to be 0.5 mg/L. This work aimed to synthesize a rapid, easy-preparation, eco-friendly, and efficient naked-eye colorimetric sensor to detect toxic pollutants in aqueous samples.

Almond gum-sodium caseinate complexes for loading propolis extract: Characterization, antibacterial activity, release, and in-vitro cytotoxicity

Propolis is a natural antioxidant but, its application is limited due to its strong flavor and alcohol-soluble nature. Soluble complexes and coacervates of almond gum (AG) and sodium caseinate (CAS) were produced at pH = 7 and 4.6, respectively for encapsulation of alcoholic extract of propolis. Despite the higher process yield of complexes at pH = 7, the sample at pH = 4.6 indicated higher encapsulation efficiency, antioxidant activity, and total phenolic content. The results of FTIR and XRD supported the interaction of propolis with biopolymeric complexes. Moreover, the thermal stability and antibacterial activity of propolis were improved after encapsulation; propolis showed higher antibacterial activity against Gram-positive than Gram-negative bacteria. Also, encapsulated propolis showed a controlled release in various food simulants and gastrointestinal environments. Apoptosis evaluation and MTT assay confirmed that the encapsulated propolis induces lower cytotoxicity than pure propolis against fibroblast cell line possibly due to the delayed release of propolis.

Hydrophilic Composites of Chitosan with Almond Gum: Characterization and Mechanical, and Antimicrobial Activity for Compostable Food Packaging.

To enhance the characteristics of the biocomposite film, solution cast was used to incorporate almond gum at different concentrations (10.0, 30.0, and 50.0%). The functional groups and morphology were determined using FTIR and SEM. The thermal property of chitosan and its composites materials were determined via TGA. In this study, the incorporation of almond gum into the chitosan matrix resulted in good mechanical strength, film thickness, and low barrier and solubility characteristics. Water vapor transmission rate (WVTR) and oxygen transmission rate (OTR) of the composites films was also investigated. The WVTR and OTR values for the chitosan/almond gum (CSA) composite film values are 11.6 ± 1.62 (g/m2/day) and 32.9 ± 1.95(cc/m2/24 h),respectively. The obtained composites show significantly improved antimicrobial activity against Gram-negative (E. coli) and Gram-positive (S. aureus) food-borne pathogenic bacteria. The results suggest that the CSA composites may serve as a promising candidate for antimicrobial food packaging materials. After an observation of the test results, it is inferred that the CSA composites bear good mechanical and antimicrobial activity and also show enhanced morphological characteristics.

Development and characterization of chitosan‐purple yam starch‐based biodegradable films: Physicochemical, mechanical, thermal, and functional properties

AbstractPurple yam is a root vegetable that is a rich source of starch, cost‐effective, readily available, and has promising film‐forming ability but is still an underutilized vegetable. The aim of this study was to utilize the purple yam starch in the chitosan‐based films along with hydrocolloids such as agar and almond gum. These hydrocolloids when incorporated could improve the physicochemical, mechanical, and functional properties of the films. The effect of concentration of starch (0.25% to 0.75%), agar (1.25% to 1.75%), and almond gum (0.25% to 0.75%) on physicochemical (thickness, water activity, moisture content, color, solubility, biodegradability), mechanical (tensile strength and folding endurance), functional (Water vapor transfer rate, FTIR) and thermal (Differential Scanning Calorimeter) properties of the film were studied. The experiments were carried out according to the three factor‐three level Box–Behnken response surface design. The results showed that moisture content, water vapor transfer rate, biodegradability, and folding endurability were significantly affected by all three independent parameters viz. starch, agar, and almond gum concentration. Films made were more hydrophilic as compared to only chitosan films; which increased their solubility. An increase in hydrocolloid content reduced lightness, producing yellow‐colored films. It can be concluded that the chitosan‐purple yam starch‐based films with hydrocolloids can positively affect the film properties and has the potential to be used in food packaging and/or coating applications.Novelty impact statementThe application of purple yam starch (PYS), an underutilized and non‐conventional starch source along with almond gum to increase the strength of chitosan‐based films has been studied. PYS ‐hydrocolloid‐chitosan film with good tensile strength, folding endurance and water vapor transmission rate (WVTR) were obtained and can be used for storing food products. Starch, agar and almond gum concentration significantly affected the moisture content, total color difference, WVTR, folding endurability, biodegradability, and water solubility.