Gum Blend Research Articles

Effect of gelatin/xanthan gum ratios on jackfruit leaf extract nanoemulsion gel stability and properties

Nanoemulsions were formulated as hydrogels, incorporating extract from jackfruit leaf (JLE) and consisting of a blend of xanthan gum and fish gelatin (XAN-GEL). Utilizing the spontaneous emulsification technique, single xanthan gum (XAN), single fish gelatin (GEL), and XAN-GEL blends were hydrated at a mass ratio (0.5 to 2.5% w/v) and were prepared and subsequently assessed for various parameters such as droplet size, polydispersity index (PDI), zeta potential, colloidal stability, and viscosity. Additionally, plain nanoemulsion (NE) and carbomer were synthesized as control samples for comparative analysis. The droplet size, PDI, and zeta potential values of the developed nanoemulsion and gelled nanoemulsion fell within the ranges of 131 to 223 nm, 0.23 to 0.33, and -27.3 to -47.3 mV, respectively. Notably, all formulations exhibited stability except for the lower amount of XAN ratio blends at 1.0% (MD) and 0.5% (ME). Furthermore, all stable nanoemulsion gels demonstrated shear thinning behavior, and the highest amount of XAN ratio blends at 2.0% (MA) enhanced the viscosity of the nanoemulsion by fine tuning the rheological characteristics of the targeted gelled nanoemulsion suitable for future topical drug delivery application.

Design of an active edible coating: Antimicrobial, physical, and sensory properties of sodium caseinate-guar gum blends enriched in essential oils

This work aimed to develop an essential oil (EO) emulsion coating for strawberries and pears based on a sodium caseinate-guar gum blend. Autochthonous microbiota of the fruits combined with physical and sensory evaluation of the blends were studied to design the coatings. Microbial populations were isolated from pears and strawberries to select the best EOs among lemon, thyme, peppermint, fennel, and orange. Thyme EO showed the highest and widest antimicrobial activity followed by peppermint and lemon EOs. Coarse and stable emulsified blends were obtained using these EOs at 1.5 % in the blend (D4,3 from 50 to 72 µm; ζ-potential > −30 mV). Coatings were slightly or moderately liked, although the coating/fruit pair influenced the likeness. Only lemon EO-based coating was considered appropriate for both fruits. In conclusion, lemon and thyme EOs could be combined to develop an acceptable antimicrobial coating for strawberries and pears.

Synthesis of Chitosan-Agar immobilized NiO-MgO bionanocomposites and their photocatalytic application towards toxic azo dye

In this study, NiO-MgO nanoparticles (NiMg NPs) were synthesized and incorporated into a biopolymer blend of chitosan (CTS) and agar agar gum (AA), forming the novel CTAG@NiMg bionanocomposite (BNC). Structural analysis revealed a crystal size of 19 nm and a direct band gap of 2.75 eV, indicating strong potential as a UV-active photocatalyst. TEM images confirmed uniform nanoparticle distribution with an average size of 25 nm. The elemental composition, verified by EDX spectra, showed weight percentages of C (21.32 %), O (31.47 %), Ni (35.39 %), and Mg (11.82 %). The CTAG@NiMg BNC demonstrated outstanding photocatalytic degradation of methyl orange (MO) dye, achieving 99.52 % degradation at pH 4 with 20-ppm concentration after 60 min under UV irradiation. The degradation followed pseudo-first-order kinetics, with rate constants (k1) ranging from 0.011 to 0.030 min−1, and a minimum half-life of 25.8 min at 15 ppm. Hydroxyl radicals (•OH) were identified as the primary reactive species driving the photocatalytic process. The material exhibited excellent reusability, retaining high degradation efficiency over four cycles. Compared to similar photocatalysts, CTAG@NiMg BNC demonstrated superior performance, faster degradation rates, and greater stability. Its enhanced surface area and porosity, as confirmed by BET analysis, contributed to better dye adsorption and faster reaction times. These properties make the CTAG@NiMg BNC a highly efficient, sustainable, and recyclable photocatalyst for environmental remediation, particularly in treating organic pollutants like methyl orange from aqueous solutions.

Polylactic Acid/Saqqez Gum Blends for Chewing Gum Applications: Impact of Plasticizers on Thermo-Mechanical and Morphological Properties.

This study investigated a blend of poly (lactic acid) (PLA) and Saqqez gum, with a weight ratio of 70:30, respectively, along with two plasticizers, acetyl tributyl citrate (ATBC) and polyethylene glycol (PEG), at three different concentrations (14%, 16% and 18% by weight of the PLA). The blend was analyzed using differential scanning calorimetry (DSC), scanning electron microscopy (SEM), tensile tests, water-absorption behavior (coefficients of water absorption, sorption, diffusion and permeability of the samples during 240 h) and chemical resistance (exposure to 1 mol/L HCl and 1 mol/L NaOH for 240 h). The desired elastomer blend was then used to prepare natural chewing gum, which was subsequently subjected to texture profile analyzer (TPA) tests and sensory evaluation. The results showed that the addition of both plasticizers increased the tensile properties of the blend. Compared to neat PLA, all the blends exhibited an increase in elongation at break and a decrease in yield strength, with the maximum elongation at break (130.6%) and the minimum yield strength (12.2 MPa) observed in the blend containing 16% ATBC. Additionally, all the thermal attributes studied, including Tg, Tc and Tm, were lower than those of neat PLA, and the Tg values deviated from the values predicted via Fox's equation. SEM images of the blends confirmed that plasticization improved the homogeneity and distribution of the components in the blend structure. PEG 18% and ATBC 16% exhibit the highest and lowest water-absorption behavior, respectively. Regarding chemical resistance, all blends showed weight gain when exposed to HCl, while no weight loss was observed for resistance to NaOH. The chewing gum sample obtained similar values for the mentioned tests compared to the commercial control sample. Overall, the results indicate that plasticization enhances the structure and performance of the PLA/Saqqez gum blend and further investigation is warranted.

Mucoadhesive electrospun nanofibrous poly(ε-caprolactone)/poly(lactic acid) matrices for the ocular delivery of moxifloxacin: a novel application of hyaluronic acid and xanthan gum blend as mucoadhesive coating agent

The use of ocular inserts (OS) as vehicles for the delivery of antimicrobial agents to the eye is rapidly growing. In fact, the intraOS can deliver the antibiotics to the ocular surface after ophthalmic surgeries i.e., cataract. This was a rational progress of pharmaceutical field given that the conventional dosage forms i.e., drops present many limitations. Considering this fact, in this study novel nanofibrous inserts based on poly(ε-caprolactone) and poly(lactic acid) prepared via electrospinning process and used to load an antibiotic drug, moxifloxacin. The used aliphatic polyesters are biocompatible but do not present mucoadhesion which is essential for ocular drug delivery. Therefore, two known mucoadhesive agents, hyaluronic acid and xanthan gum, were blended in various concentrations (0.1 and 0.2%) and used for the coating of the fibers. The fibrous inserts have mean diameters in the range 500–1000 nm. The inserts showed stability over time, improved water uptake and improved mechanical properties. In vitro cytotoxicity studies revealed the biocompatibility of the structures. From in vitro release studies, a controlled release rate was depicted while the inserts demonstrated desirable antimicrobial properties. It can be concluded that the coated OS can be potent ocular delivery carriers of moxifloxacin battling against eye infections.

Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production

In recent years, there increment demand for healthier food options that can replace high-fat ingredients in bakery products without compromising their taste and texture. This research was focused on a formulation study of the blend of nano polysaccharides derived from aloe vera and guar gum at various concentrations. This study selected the blend concentration of 1 % aloe vera mucilage (AM) and 1 % guar gum (GG) due to its optimal gelling properties. Different magnetic stirring time durations were employed to formulate AGB (aloe vera guar gum blend). The particle size of AGB revealed the lowest nanoparticle size (761.03 ± 62 nm) with a stirring time of 4 h. The FTIR analysis found the presence of monomer sugars in AGB nano polysaccharide powder such as mannose, arabinose, and glucose. The thermogram results displayed an endothermic peak for all samples with a glass transition temperature (Tg) between 16 and 50 °C. The SEM image of the AGB indicated uniform spherical particles. The AGB powder exhibited good functional properties. The antimicrobial activity of AGB powder against Staphylococcus aureus, Escherichia coli, and Candida albicans was 22.32 ± 0.02, 21.56 ± 0.02, and 19.33 ± 0.33 mm, respectively. Furthermore, the effects of different levels of vegetable fat replacement with AGB powder on cake sensory properties, thermal stability, and texture characteristics were also examined. Notably, the cake containing a 50 % substitution of vegetable fat with AGB (C50) supplied desirable physicochemical, textural, and sensory properties. These results can provide advantages for the development of fat replacers in bakery products.

Carrageenan-xanthan nanocomposite film with improved bioadhesion and permeation profile in human skin: A cutaneous-friendly platform for ketoprofen local delivery

Ketoprofen (KET), commonly used for inflammation in clinical settings, leads to systemic adverse effects with prolonged use, mitigated by topical administration. Nanotechnology-based cutaneous forms, like films, may enhance KET efficacy. Therefore, this study aimed to prepare and characterize films containing KET nanoemulsions (F-NK) regarding mechanical properties, chemical composition and interactions, occlusive potential, bioadhesion, drug permeation in human skin, and safety. The films were prepared using a κ-carrageenan and xanthan gum blend (2 % w/w, ratio 3: 1) plasticized with glycerol through the solvent casting method. Non-nanoemulsioned KET films (F-K) were prepared for comparative purposes. F-NK was flexible and hydrophilic, exhibited higher drug content and better uniformity (94.40 ± 3.61 %), maintained the NK droplet size (157 ± 12 nm), and was thinner and lighter than the F-K. This film also showed increased tensile strength and Young's modulus values, enhanced bioadhesion and occlusive potential, and resulted in more of the drug in the human skin layers. Data also suggested that nano-based formulations are homogeneous and more stable than F-KET. Hemolysis and chorioallantoic membrane tests suggested the formulations' safety. Thus, the nano-based film is suitable for cutaneous KET delivery, which may improve the drug's efficacy in managing inflammatory conditions.

Quick-dissolvable heat-sealable edible films made from orange peel powder and guar gum for instant beverage packaging

Water-soluble films provide convenience, notably in scenarios requiring single-dose or on-the-go packaging, such as dissolvable sachets for individual servings of beverages, effectively minimising excess packaging waste. The main aim of this study was to create edible films that are water-soluble and heat-sealable by utilising a blend of guar gum and orange peel powder. The study investigated the impact of varying orange peel powder content on guar gum edible films’ properties. Physical (thickness, moisture content, swelling index, density, solubility), optical (colour, opacity, light transmittance), and barrier (water vapour transmission rate, water vapour permeability) properties of the films with different concentrations of orange peel powder were evaluated. Moreover, within the scope of utilising these films for packaging dry instant beverages, they were heat-sealed to form pouches and then filled with dry orange peel powder to evaluate their ability to dissolve instantly. As the orange peel powder content in the films increased, thickness, density, and colour parameters such as redness, yellowness, ΔE, chroma, hue angle, and browning index also increased, resulting in more thick, vivid colours and significant colour changes. Conversely, moisture content, swelling index, and light transmittance decreased with higher orange peel levels, impacting the films' textural properties and rendering them more opaque for better protection against light, oxygen, and heat, essential for extending food product shelf life. Moreover, solubility increased as the orange peel content increased, indicating greater water interaction facilitated by the extract's potential plasticising effect.

Fabrication of novel W/O/W emulsion gels using beeswax stabilized W/O: Preparation, characterization and co-delivery of phycocyanin and astaxanthin

Double emulsions (DEs), one of the most promising dispersion systems, have attracted much attention in the food industry. However, instability and the need for synthetic surfactants hinder the application of DEs. The development of clean-label DEs with good stability remains a challenge. Herein, novel DE gels (DEGs) with water-in-oil-in-water morphology were developed by combining multiple gelation and emulsification processes, which can stabilize the dispersion system without the synthetic surfactants used in conventional emulsions. Gelatin and beeswax were used to gelatinize the internal aqueous and oil phases respectively. Sodium caseinate acted as the external aqueous phase emulsifier, while a blend of gellan gum (GG) and sodium alginate (SA) was introduced to create DEGs. The networks formed by SA and GG in the water phase inhibited the movement of droplets in the emulsions and improved their stability. The DEGs can withstand up to five freeze-thaw cycles and at least 100 d of storage. In addition, the textural properties of DEGs were characterized and the results suggested that DEGs could be used as a cheese simulant. DEGs could be used as carriers for the co-delivery of phycocyanin and astaxanthin. Their encapsulation efficiency was greater than 90%. Furthermore, in vitro digestion showed that DEGs significantly improved the bioavailability of astaxanthin and phycocyanin, which increased from 18.5 ± 0.15% and 16.3 ± 0.45% to 43.2 ± 0.35% and 41.6 ± 0.5%, respectively. In conclusion, we have demonstrated a novel strategy for the preparation of clean-label DEGs, which could be used as a carrier for the co-delivery of hydrophilic and hydrophobic substances.

Blend of guar/acacia gum as a partial substitute of lecithin in white chocolate: Optimization, characterization, and shelf-life evaluation

Lecithin is potentially used in various food applications due to its emulsifying and stabilizing properties. However, overconsumption of lecithin may cause several diseases and side effects in the human body. Therefore, in this study, we used a blend of guar and acacia gums as a partial replacement for lecithin in white chocolate. Different concentrations of the blend (25–75 %) were used to replace lecithin and white chocolate containing 75 % lecithin, 15 % acacia gum and 10 % guar gum blend (75GAGL) exhibited comparable rheological properties as compared to the control sample. Consequently, the selected sample was characterized using different analytical techniques. FTIR results showed a similar peak of various functional groups of sugars, proteins, and uronic acids for 75GAGL and control samples. Physicochemical analysis and shelf-life evaluation were conducted during the 150-day storage period. Lower fat content (41.64 ± 1.23 %) and highest protein content (5.41 ± 0.08 %) were observed for the 75AGGL sample as compared to the control on the 0th day and a non-significant difference was shown on the 150th day. Overall, physicochemical data revealed minor changes in the nutritional aspects for both control and 75GAGL samples. DSC and TGA data proved that 75GAGL and the control sample have similar heat stability (melting point) and the peak was observed at 36.93 °C for 75GAGL and 37.11 °C for control. The addition of gum blend in chocolate 75GAGL (9985 g force in 2.24 Sec) displayed similar hardness as compared to the control sample (12,448 g force in 2.68 Sec). Results of texture analysis for 5AGGL and control samples exposed similar hardness values. Furthermore, the color assessment showed a non-significant difference in color values of both chocolates during 150 days of storage. 75AGGL received comparable scores to the control sample during sensory analysis. Overall, it could be proven that plant-derived gums can be effectively used for the partial replacement of lecithin for white chocolate production with desirable textural and sensory properties.

New polyvinyl alcohol/gellan gum-based bioplastics with guava and chickpea extracts for food packaging

Plastic is a fossil-based synthetic polymer that has become an essential material in our daily life. Plastic pollution resulting from the accumulation of plastic objects has become problematic for our environment. Bioplastic can be a biodegradable environmentally friendly alternative for the synthetic plastic. In this paper, bioplastics based on polyvinyl alcohol (PVA)/gellan gum (GG) blend have been produced in three different compositions and their chemical structure, mechanical, morphological and thermal properties have been studied. Glycerol has been used as a plasticizer. To add extra features to the PVA/GG bioplastic, Psidium guajava (guava) leaves, GL, and chickpea, CP, extracts have been added to the PVA/GG (30/70) blend. Water and aqueous ethanol have been used in the extraction of GL and CP, respectively. The addition of the plant’s extracts enhanced the tensile properties of the PVA/GG bioplastic. Weathering acceleration tests have been carried out to examine the degradation of the prepared bioplastics. Cytotoxicity studies revealed that the prepared bioplastic is safe to be used in food packaging applications. Water and oxygen permeability for the new PVA/GG bioplastic have also been studied. The addition of the plant extracts (GL and CP extracts) increased the oxygen and water permeability to different extents. Bioplastic life cycle assessment (LCA) and CO2 emissions in comparison to fossil-based plastic have been investigated. From all the results, PVA/GG based bioplastic proved to be a degradable, safe and effective alternative for fossil-based plastics in food packaging applications.

Environmentally Friendly Wood Adhesives Based on Dextrin/Arabic Gum Blends

Wood adhesives are widely used consisting of urea-formaldehyde resins. Most of the studies aim to find alternative natural materials to replace the carcinogenic chemical adhesives. A mixture of natural materials that are available in abundance, cheap in price and are resistant to water and heat, the failure of the interface between two solid dielectrics is a major source of insulation system failure, hence it is crucial to understand the principles regulating this breakdown occurrence. It is generally agreed that the tangential AC breakdown strength of solid-solid surfaces is primarily determined by the elastic modulus (elasticity), radial/tangential pressure, surface smoothness/roughness, and dielectric strength of the ambient environment. For this purpose, we made use of dextrin and Arabic gum. Physical parameters (Lap shear strength, pull off strength, hardness, roughness, electrical and thermal insulations) of the combination formed with varying amounts of each ingredient were investigated. The adhesive characteristics of D were enhanced by the incorporation of AG, with improved pull off adhesion and lap shear strength at increasing AG levels at 80%. D /AG 20/80 compositions had pull off adhesion values 189 times greater than pure D, and lap shear strength values 820 times higher. It is evident because of the dispersion of AG molecules in decreasing the surface roughness of D/AG films and increasing their hardness on the shore scale. There is a positive correlation between the amount of AG added and the blending matrix of D, therefore boosting A with AG increases A. The dielectric strength, and thermal insulation increases with the increase in the weight ratio of Arabic gum. The blend prepared as an adhesive for wood is a good electrical and thermal insulator at 8% AG/20% D.

Effect of ultraviolet-irradiation on the physicochemical and disintegrability properties of nanocomposite tunta starch:tara gum films reinforced with starch nanocrystals

ABSTRACT Biodegradable films based on a blend of Peruvian tunta starch (TS) and tara gum (TG) (95:5) reinforced with TS nanocrystals (NC) were prepared using the casting method. The effect of ultraviolet (UV)-irradiation time (60 and 120 min) and the NC concentration (0, 5, and 10 g/100 g biopolymers) on the physicochemical and disintegrability properties of nanocomposite TS:TG films were investigated. Tensile strength and Young’s modulus were increased from 4 to 14 MPa and 14 to 600 MPa, respectively; meanwhile, the elongation was reduced by about 90% by increasing NC amount, mainly at lower UV-time. The color parameters and the UV–vis light barrier showed a significant (p < .05) variation mainly due to the NC effect. The higher the NC content, the lower the moisture barrier (p < .05). Neither NC nor UV time significantly impacted the moisture content, water solubility, crystallinity, or chemical composition. SEM micrographs showed a roughness increase in the films’ microstructure with a marked difference among treatments. All films were disintegrated more than 80% after 5 days of burying under composting conditions. The UV-irradiation combined with TS nanocrystal reinforcement caused a significant enhancement of some TS:TG films’ properties, suggesting their possible use as eco-friendly packaging.

Structural and electrical properties of cross-linked blends of Xanthan gum and polyvinylpyrrolidone-based solid polymer electrolyte

Structural and electrical properties of cross-linked blends of Xanthan gum and polyvinylpyrrolidone-based solid polymer electrolyte

Rheological properties of high‐pressure treated xanthan gum and guar gum blend solutions: A response surface approach

AbstractIn this research, the impact of pressurization (300–600 MPa) on the oscillatory rheology of a blend of xanthan gum (XG) and guar gum (GG) in solution (XG/GG) was examined at a selected gum concentration using a response surface methodology. Three independent variables pressure (0.101–600 MPa) concentration (0.75%–1.25%), and temperature (40–70°C)—were employed to maximize the dynamic moduli (G′, G″, and η*) of the blend solutions. The developed model suggested that all the linear, two quadratics (concentration and temperature), and two interactions (concentration‐pressure and concentration‐temperature) terms were significant (p &lt; 0.05) for the dynamic moduli (R2 = 0.99) with insignificant lack‐of‐fit. The pressure‐induced mechanical rigidity was found to be higher when compared with the heat‐treated solutions, which requires further comprehensive structural assessment to endorse the order–disorder transition produced by high pressure. The superposition principles correlating time–temperature and time–pressure adequately fit the pressurized blend solutions.Practical applicationsThe influence of high‐pressure on a blend of gum containing xanthan and guar has industrial significance by improving the structure/texture, and consistency of food products. The synergic action of gums enables them to act as a fat replacer and texture modifier in HP‐treated foods for special needs, in particular dysphagia diets.

A strategic design improvement in patient-centric sustained delivery of metoprolol succinate using natural gum blend matrix: design, development and in-vitro comparative evaluation

A strategic design improvement in patient-centric sustained delivery of metoprolol succinate using natural gum blend matrix: design, development and in-vitro comparative evaluation

ZnO Nanoparticles-Reinforced Chitosan-Xanthan Gum Blend Novel Film with Enhanced Properties and Degradability for Application in Food Packaging.

Nations all over the world are imposing ban on single-use plastics, which are difficult to recycle and lead to creations of nonsustainable and nondegradable piles. To match the requirement in the market, suitable food packaging alternatives have to be developed that are biodegradable and environment-friendly. The current work is designed for the fabrication of a novel nanocomposite by blending xanthan gum in a chitosan matrix and reinforcing it with ZnO nanoparticles, through a solution casting method. Surface morphology of the film was investigated through field emission scanning electron microscopy, along with energy-dispersive X-ray spectroscopy mapping, and characterized through thermogravimetric analysis, Fourier transform infrared (FTIR) spectroscopy, mechanical testing, and ultraviolet spectroscopy. FTIR spectroscopy analysis corroborated the interaction between the components and the H-bond formation. Polyelectrolyte complex formation materializes between the oppositely charged chitosan and xanthan gum, and further nanoparticle incorporation significantly improves the mechanical properties. The synthesized nanocomposite was found to have increases in the tensile strength and elongation at break of pure chitosan by up to 6.65 and 3.57 times, respectively. The transmittance percentage of the bionanocomposite film was reduced compared to that of the pure chitosan film, which aids in lowering the oxidative damage brought on by UV radiation in packed food products. Moreover, the film also showed an enhanced barrier property against water vapor and oxygen gas. The film was totally biodegradable in soil burial at the end of the second month; it lost almost around 88% of its initial weight. The fabricated film does not pose a threat to the environment and hence has great potential for application in the future sustainable food packaging industry.

Effects of konjac glucan-nan/low-acyl gellan edible coatings loaded thymol-β-cyclodextrin microcapsules on postharvest blueberry

This study developed an edible antimicrobial coating using a blend of konjac glucomannan (KGM) and low acyl gellan gum (LAG) hydrogel to incorporate thymol nanoparticles (TKL). The optimized TKL formulation (TKL60) comprised 0.22% thymol microcapsules (TMs), 0.075% total polysaccharide content (KGM:LAG = 1:2), and 99.63% distilled water. When applied to blueberries, TKL60 significantly extended their shelf life to 42 d at 2 ± 0.5 °C, tripling that of control fruit. TKL60 reduced decay rate, weight loss, and respiration rate, delayed softening and senescence during cold storage. It preserved the outer epidermis by retaining cuticular waxes, curbing lipid oxidation, and sustaining defense-related enzyme activities. Flavor analysis revealed altered volatile compound concentrations in TKL60-treated berries, including decreased terpenes and benzaldehyde, and increased esters and aldehydes like 2-methylbutanol, 3-methylbutanol, and linalool. Discriminant Analysis highlighted TKL60′s efficacy in delaying aroma deterioration by over 21 d. TKL60 exhibits potential as a substitute for synthetic coatings and chemical insecticides.

Binary blends of Eucommia ulmoides gum and Nitrile butadiene rubber based on Materials Studio: Compatibility prediction, preparation and properties characterization

In this work, compatibility of Eucommia ulmoides gum (EUG) and Nitrile butadiene (NBR) were simulated with the guidance of Materials Studio (MS) software. The results illustrated that when the EUG content was less than 50 phr, they have good blending prospect at 398 K. Then, blending and vulcanization experiments were carried out to get the optimal blending and vulcanization process of EUG and NBR, showing that the blending process should be under 363 K for 30 min and the best-vulcanized process was vulcanized at 423 K for 50 min at component 20/80. A series of characterization results of the vulcanized binary blends of EUG and NBR indicated that they had more excellent anti-aging properties, mechanical properties, wear resistance, hydrophobicity, etc., compared with NBR. It is worth mentioning that molecular simulation, as a theoretical method, may contribute to our understanding of the structure-properties relationship for EUG/NBR blends.

Effect of gamma irradiation on structural properties and rheological behavior of binary biopolymer blend: A case study on guar gum-sage seed gum blends

In this study, different gum powders (guar gum (GG), sage seed gum (SSG) and guar-sage seed gums (GG-SSG) were irradiated at 0, 5, and 10 kGy. FTIR analysis revealed some small changes in transmittance of gum samples with gamma irradiation. Flow behavior of the gum solutions (1% w/w) revealed shear thinning behavior with a n value lower than 1. The viscosity of gum solutions (1% w/w) decreased significantly with increase of irradiation dose from 0 to 10 kGy which was in consistent with the effect of irradiation dose on the consistency index (k). Herschel–Bulkley and Sisko models with higher values of determination coefficient (R2) were found to be the best models to explain the steady shear properties of non-irradiated and irradiated gum solutions. Irradiation doses (5 and 10 kGy) changed the flow behavior of guar gum solution (1%) from non-Newtonian shear-thinning to Newtonian behavior. G’ and G’’ in GG, SSG, and GG-SSG were observed to decrease in strain sweep test as the irradiation dose was increased from 0 to 10 kGy. In SSG and GG-SSG, G’ was greater than G’’ with no cross over in all the applied frequency range, while guar gum exhibited a solid-like behavior after cross over point. Frequency sweep rheological parameters of gum solutions (1%) including G’, G’’, and (η*) also affected by gamma irradiation and decreased significantly with increasing irradiation dose from 0 to 10 kGy (p<0.05).