Gum Concentration Research Articles

Formulation and Characterization of Non-Toxic, Antimicrobial, and Alcohol-Free Hand Sanitizer Nanoemulgel Based on Lemon Peel Extract

Recently, hand sanitization has gained attention for preventing disease transmission. Many on-the-market convenient dermal sanitizers contain alcohol, which can be detrimental to the skin. Therefore, three nanoemulgel formulations (LN-F1, LN-F2, LN-F3) incorporating lemon peel extract (LE), and with various increasing concentrations of xanthan gum as a gelling agent and stabilizer, were developed and characterized as a novel alternative. All formulations showed non-Newtonian shear-thinning flow behavior, particle size values below 200 nm, and increasing zeta potential with higher xanthan gum concentrations. All nanoemulgel formulations exhibited greater in vitro phenolic compound release than free LE. LN-F2 (1.0% LE, 20.0% mineral oil, 20.0% Span 80, 4.0% Cremophor RH 40, 4.0% PEG 400, 0.5% xanthan gum, 50.5% dH2O) was selected as the optimal formulation due to improved characteristics. LE and LN-F2 potential cytotoxicity was assessed on MA-104, showing no significant cellular morphological alterations up to 10 mg/mL for both samples. LN-F2 showed in vitro antimicrobial activity against E. coli, S. Typhimurium, P. aeruginosa, S. aureus, L. monocytogenes, and C. albicans, as well as antiviral activity against phiX 174, but no effect against rotavirus (SA-11). In vivo, LN-F2 presented a removal capacity of 83% to 100% for bacteria and 89% to 100% for fungi. These findings suggest that the formulated nanoemulgel holds potential as a safe and effective antiseptic, providing a viable alternative to commercial alcohol-based formulations.

Optimization of banana fibers degumming by high temperature alkaline method and spinning

Banana fibers are a promising textile resource. However, due to their high gum and lignin content, the development of an efficient degumming method is crucial for their successful utilization. This article researches an improved traditional fiber degumming method using the high temperature alkali method, and the effects of sodium hydroxide concentration, time and temperature on the physical properties of banana fibers were investigated through a single factor experiment. The banana fibers were characterized with FTIR, XRD, SEM and chemical composition. The optimized process parameters of degumming can be achieved. The processing temperature was 140 °C and sodium hydroxide concentration was 10% for 1h. The weight loss and residual gum ratio of the fibers reached 51.84 and 4.13% respectively, the breaking strength was 5.57 cN/dtex, and the crystallinity was increased to 61.33%. These results demonstrate the effectiveness of this new degumming method. Additionally, the optimized banana fibers employed a softening process and were subsequently blended with cotton fibers at a 60/40 ratio for 60tex blended yarn. The breaking strength of the blended yarn was 6.22cN/tex, and the bacterial inhibition ratio was above 70%. This improved method is more suitable for mass production with a high degumming efficiency, and has great potential in the industry. Meanwhile, the excellent antimicrobial properties of banana fibers provide new ideas for development in bedding and clothing applications.

Investigating the effect of Persian gum on physicochemical, textural and rheological characteristics of UF white brined cheese during ripening

In this research, the effect of Persian gum at concentrations of 0, 0.03%, 0.05%, and 0.1% on syneresis, textural, and rheological properties of UF white brined cheese was investigated during ripening on days 3, 45, and 90. According to the results, the use of Persian gum led to a reduction of 26% to 44% in syneresis of samples containing gum compared to the control at the end of ripening. The increase in gum concentration resulted in a significant decrease (p ≤ 0.05) in syneresis, hardness, cohesiveness, elastic modulus, and viscous modulus of the cheeses, while their springiness showed a significant increase (p ≤ 0.05). Samples containing Persian gum exhibited the highest values of hardness and elastic and viscous moduli on day 45 of ripening, while cohesiveness and springiness showed a decreasing trend during ripening. Ultimately, the utilization of Persian gum resulted in increased production yield and improved texture of the produced cheese.

Optimizing the quality of bran-fortified stewing noodles using extruded wheat bran and improvers

Aimed to improve the tensile properties, color, and sensory quality of bran-fortified stewing noodles using bran extrusion and improvers. A single-factor experiment and Box–Behnken design response surface experiment were designed, and the multi-index comprehensive weighted scoring method was applied. The single-factor experiment indicated high-quality bran-fortified stewing noodles when wheat gluten, glucose oxidase, and guar gum contents were 10%, 40 mg/kg, and 0.3%, respectively. The response surface experiment showed that the comprehensive weighted score in the response surface optimal group was maximum (86.33 points) when wheat gluten, glucose oxidase, and guar gum contents were 5%, 40 mg/kg, and 0.2%, respectively. The verified model experiment showed that the average comprehensive weighted score was 89.31±0.49 points, indicating that the model was feasible to improve the quality of bran-fortified stewing noodles. The optimal formula involved wheat gluten, glucose oxidase, and guar gum contents of 6.67%, 28 mg/kg, and 0.22%, respectively. Bran extrusion and improvers can improve the quality of bran-fortified stewing noodles. The findings may serve as a reference for the quality improvement and industrial production of fiber-rich stewing noodles.

Assessment of Genetic Diversity in Cluster Bean [Cyamopsis tetragonoloba (L.) Taub

Background: Twenty six genotypes of cluster bean [Cyamopsis tetragonoloba (L.) Taub] were evaluated under randomized block design with three replications under the field condition to estimate the range of variability and diversity present in cluster bean genotypes for fifteen yield and yield contributing traits. Methods: The experiment was carried out at Research Farm, Department of Genetics and Plant Breeding, N. M. College of Agriculture, Navsari Agricultural University, Navsari, Gujarat in the year 2020 on twenty-six genotypes of cluster bean. Result: Correlation coefficients of fifteen traits estimates indicated positive and highly significant correlation of seed yield per plant with pods per plant, pods per cluster, pod yield per plant and seeds per plant, so these characters should be considered for selection for increasing yield in cluster bean. Gum content was negatively and significantly correlated with days to 50% flowering, seed yield per plant and 100 seed weight at genotypic level hence, selection for gum content might not be desirable for test seed weight and seed yield. Principal component analysis revealed significant variation among traits evaluated with the five principal components explaining approximately the 75.8% of the total variation with ³1 eigen values. Most of the variation contributed by the pods per cluster, pods per plant, gum content, pod yield per plant and seed yield per plant, these traits should be considered while selecting the cluster bean genotypes. The PCA- biplot revealed GAUG-1305, GG-1801, RGC-936 and RGC-986 as the most diverse genotypes for various traits. Cluster analysis distributed 26 cluster bean genotypes into three different clusters by UPGMA method. In the present investigation, the genotype GAUG-1305 recorded higher pods per plant, while GAUG-1502 for higher pod yield per plant, the genotype RGC-1003 for high pod length and RGC-936 exhibited higher pods per cluster, seeds per pod and seed yield per plant. So, these genotypes could be used in the future breeding programs.

Tunable durian seed gum-derived eutectogel as a novel coating material: Rheological, thermal, textural and barrier properties for enhanced food preservation

As a promising green and sustainable coating material, gum was extracted from durian seed to produce eutectogel, which the properties were tunable using natural deep eutectic solvent (NADES). Ten different eutectogels were successfully synthesized using durian seed gum (DSG) and xanthan gum (XG) gelators at different composition (5, 10, 15 %) to gel choline chloride-glucose (1:1), choline chloride-fructose (1:2) and betaine-glucose-water (1:1:1) NADESs. Results revealed that eutectogel was non-Newtonian and weak gel material with excellent thermostability up to 200 °C. When the gum content increased, the resulted eutectogel showed higher viscosity, yield stress, hardness, gumminess, adhesiveness, and weight holding capacity. In overall, choline chloride-fructose (1:2) NADES and 10 % of DSG formed an excellent eutectogel which remained stable and compatible upon 12 weeks of storage. It displayed superior viscoelastic, texture, gases and moisture barrier properties which were beneficial for food coating application. This eutectogel was able to extend the shelf life of fresh-cut apples during storage with lower weight loss and higher total phenolic content (TPC). The potential future of this well-characterized tunable DSG-derived eutectogel includes, but not limited to, food and pharmaceutical industries, smart sensing, flexible wearable electronics, water purification, supercapacitors and batteries.

Effect of quantitative brine process and curdlan gel on texture quality of spiced beef

In order to solve the problems of loose texture and low quality of brined beef in the actual production process, this study took beef tendon as raw material, firstly, carried out the study of quantitative brining process to determine the optimal brining process; then, used the brine injection technique to add curdlan gel, and then used texture profile analysis (TPA) to study the effect of different types and amounts of curdlan gel (0%, 1%, 2%, 3% and 4%) on the textural properties of the brined beef. (TPA) was used to study the effects of different types and amounts of curdlan gel (0%, 1%, 2%, 3% and 4%) on the textural properties of brined beef. The optimum quantitative brining conditions for brined beef were determined by one-way and orthogonal tests: marinating time of 6 hours, brining time of 40 minutes and simmering time of 20 minutes, which gave the highest overall acceptability score. The results of the test calculations showed that the content of curdlan gel No. 1 was 71% and the content of curdlan gel No. 2 was 45%. The results of texture analysis showed that the hardness, stickiness and chewiness of the brined beef in the group added with curdlan gel gum No.1 decreased significantly (P<0.05), while the changes of elasticity, cohesiveness and reactivity were not significant (P>0.05); the hardness of the brined beef in the group added with curdlan gel gum No.2 increased slightly, and the changes of stickiness, chewiness, elasticity, cohesiveness and reactivity were not significant (P>0.05), indicating that the hardness of meat products did not necessarily just show a decreasing trend with the increase of the content of curdlan gel gum. After comprehensive analysis, it was concluded that, since the content of the available natural gum No.1 was significantly higher than that of No.2, the effect on the texture was also significantly higher than that of No.2, among which the effects on hardness, viscosity and chewiness were significant (P>0.05). Moreover, regardless of the curdlan gel No.1 or No.2, the overall analysis revealed that the effect on the texture of marinated beef was the greatest when the added amount of curdlan gel gum was 2%. Therefore, the addition of appropriate amount of curdlan gel gum during the processing of marinated meat products can effectively improve the quality of meat and prolong its shelf-life.

Effect of guar gum on the rheological properties, microstructure and 3D printing performance of egg yolk powder-potato starch composite gel

This work explored the effects of guar gum (GG) concentration (0, 0.9, 1.8, 2.7, 3.6, 4.5 g) on the rheological properties, water distribution, microstructure and 3D printing performance of egg yolk powder-potato starch (EYP-PS) composite gels. The results showed that EYP-PS inks with GG added showed higher gel modulus, apparent viscosity, and hardness compared to the “Control”. Low-field nuclear magnetic resonance (LF-NMR) results indicated that GG was able to restrict the free movement of water and promote the migration of EYP-PS to tightly bound water. The microstructure results showed that GG could induce EYP-PS to form a denser network structure, and EYP-PS inks with an appropriate amount of GG showed better springiness. Fourier transform infrared spectroscopy (FT-IR) confirmed that the addition of GG did not create new functional groups in EYP-PS, but enhanced the hydrogen bonding in the gels. Overall, GG-1.8 and GG-2.7 exhibited the best 3D printing performance and were more suitable for patients with swallowing disorders. This study contributes to the development of 3D-printed gel food containing egg yolk powder as well as exploring the effect of GG on egg yolk powder-starch composite food materials.

The characteristics of noodles from fermented taro flour with the addition of cassava starch and xanthan gum

The purpose of the study was to determine the effect of adding cassava starch and xanthan gum to fermented taro flour noodles and to find the best combination of cassava starch, and xanthan gum, based on the characteristics of dried taro noodles. Fermented taro flour is made from slices of fermented taro tubers by soaking in water (1:2) for 24 hrs to reduce oxalate content, dried, and ground into flour. Fermented taro flour was added with cassava starch (0 and 10%) and xanthan gum (0; 0.25; 0.50; 0.75%). The dough was mixed with water and steamed. The pregelatinized dough was extruded into noodles and the noodles were dried. The addition of cassava starch and xanthan gum concentration and their interactions had a very significant effect (p<0.01) on moisture content, ash content, cooking time, cooked weight, a* value (redness or greenness), b* value (yellowness or blueness) of dried taro noodles. The addition of cassava starch increased cooking loss while xanthan gum decreased cooking loss. The lightness (L*) of dried taro noodles was affected only by the addition of cassava starch. The interaction of cassava starch and xanthan gum can improve the texture of taro noodles. This study concluded that taro flour with the addition of cassava starch and xanthan gum has the potential to be a gluten-free noodle ingredient. The best combination found to produce gluten-free fermented taro flour noodles is fermented taro flour with the addition of 10% cassava starch and 0.75% xanthan gum.

Spray drying of cellulases produced by Bacillus sp. SMIA-2

Microbial cellulases present biotechnological potential to be used in several industries, including food, brewery and wine, industrial waste for chemical feedstock, animal feed, pulp and paper, agriculture, textile and detergent production. In this work, cellulases produced by the thermophilic Bacillus sp. SMIA-2 in submerged cultures containing sugarcane bagasse, corn steep liquor and passion fruit rind flour were spray-dried, in an attempt to improve their stability for industrial purposes. The cellulases were spray dried and analyzed before and after the drying process and subsequent storage. A Central Composite Design (CCD) 23 was used to investigate the effect of different concentrations of arabic gum and microcrystalline cellulose, as well as the spray dryer inlet temperature on the cellulase spray drying process. The results evidenced that the combination of 1.0 % (w/v) arabic gum and 1.0% (w/v) microcrystalline cellulose, at inlet temperature of 70 °C, was effective in maintaining the activities of both avicelases (avicel-hydrolyzing enzymes) and carboxymethylcellulases (carboxymethylcellulose-hydrolyzing enzymes - CMCase). The dried avicelase was completely preserved when stored at 5oC, while the CMCase retained 89% of its activity, which indicates promising potential for industrial uses, especially in detergent formulations.

Optimization of the Preparation Process of Marinated Beef Tendons and The Development of Low-fat Kederan Rubber Tendon Beef Patties

This paper aims to develop a special snack hoof tendon beef patty based on two kinds of local characteristic ingredients, beef tendon and beef. To explore the preparation process of beef tendon and the water retention capacity of beef tendon products, the orthogonal experimental analysis method was used to explore the influence of three single factors on the sensory of the prepared beef tendon, and the three single factors of beef tendon addition, curtai gum addition and salt addition were used to explore the optimization of the water retention of beef tendon beef tendon, and finally the optimal preparation conditions were obtained. The experimental results showed that the optimal preparation conditions were as follows: the marinating temperature was 120°C, the marinating time was 90min, and the simmering time was 5h.The content of beef tendon was 21.153%, the content of cadran gum was 2.154g and the content of salt was 1.498%, and the prepared product had the lowest cooking loss rate of 5.951% and the lowest centrifugal loss rate of 10.155%, so that the beef tendon beef patty achieved better water retention.

FORMULATION AND CHARACTERISATION OF GASTRORETENTIVE IN SITU GEL LOADED WITH GLYCYRRHIZA GLABRA L. EXTRACT FOR GASTRIC ULCER

Objective: The study aimed to formulate and evaluate the gastroretentive in situ gelling system of Glycyrrhiza glabra L. extract to increase the gastric residence time and provide sustained release of the drug, thereby avoiding disadvantages such as frequent dosing, patient non-compliance and low bioavailability. Methods: The in-situ gel was prepared by pH-triggered gelation method by using sodium alginate and gellan gum as polymers, sodium citrate as a crosslinking agent, and calcium carbonate as a floating agent. Formulation and optimization of in situ gels were achieved by 32 factorial design by using Design-Expert Software to determine the influence of independent variables such as concentration of sodium alginate and gellan gum on viscosity, gel strength, the onset of flotation, and drug release at 12 h. Results: The viscosity, gel strength, onset of flotation and drug release at 12h of optimized formulation were found to be 568.89 cps, 42.91 sec, 53.17 sec and 82.69%, respectively. The floating duration of all in-situ gels was found to be more than 12 h. All the formulations showed drug content in the range of 83.55% to 95.28%. The in vitro release profile of the drug extract from all the formulations appeared to follow the Higuchi model, which concludes that the drug release was controlled by diffusion mechanism. The FTIR study indicates no chemical incompatibility between drug extract and other excipients. Conclusion: Hence, a novel gastroretentive in situ gelling system of Glycyrrhiza glabra L. could be prepared for sustained oral delivery to increase patient compliance with reduced dosing frequency and increased residence time of the drug in the stomach.

Study and characterization of a product based on a vegetable extract of quinoa fermented with water kefir grains.

This work aimed to study and characterize a product based on vegetable extract of quinoa (WVEQ) fermented with water kefir grains. The effect of sucrose concentration (SC), inulin concentration (IC), and xanthan gum (XG) concentration were evaluated using a central composite design (CCD) 23. They were subsequently characterized regarding cellular growth of the grains, beverage yield, pH, soluble solids, carbon dioxide (CO2) production, lactic acid, and ethanol production. Therefore, for the final stage, two formulations (F1 and F8) of the CCD were chosen to be characterized in terms of proximate composition, microbiological composition of the kefir culture, analysis of organic compounds, sensory analysis, and enzymatic and microbiological characterization before and after simulation of in vitro gastrointestinal digestion. In the two chosen products, one can see that fermentation optimized the bioavailability of proteins due to the high proteolytic activity of the microorganisms in kefir and the increase in lipid content. In identifying microorganisms, there was a prevalence of Saccharomyces sp. yeasts. In the sensory analysis, the F8 formulation showed better results than the F1 formulation. In vitro, gastrointestinal digestion showed reduced lactic acid bacteria and yeast and increased acetic acid bacteria in the liquid phase for both formulations. In the enzymatic profile, there was a reduction in all enzymes analyzed for both formulations, except for amylase in F1, which went from 14.05 U/mL to 39.41 U/mL. Therefore, it is concluded that using WVEQ as a substrate for the product appears to be a viable alternative with nutritional and technological advantages for serving a specific market niche.

Ion-activated In Situ Gel of Gellan Gum Containing Chrysin for Nasal Administration in Parkinson's Disease.

This study focused on creating an innovative treatment approach for Parkinson's disease (PD), a progressive neurodegenerative condition characterized by the loss of specific neurons in the brain. The research aimed to develop a nasal gel using gellan gum containing a complex of chrysin with hydroxypropyl-β-cyclodextrin (HP-β-CD) to enhance the drug's solubility and stability. The formulation process involved utilizing central composite design (CCD) to optimize the concentrations of gellan gum and HPMC E5, with viscosity and mucoadhesive strength as key factors. The resulting optimized In Situ gel comprised 0.7% w/v gellan gum and 0.6% w/v HPMC E5, exhibiting desirable viscosity levels for both sol and gel states, along with robust mucoadhesive properties. The formulated gel underwent comprehensive evaluation, including assessments for gelation, drug content, in vitro drug release, ex vivo permeation, and histopathology. The findings demonstrated superior drug release from the In Situ gel compared to standalone chrysin. Ex vivo studies revealed effective drug permeation through nasal mucosa without causing harm. Moreover, experiments on neuronal cells exposed to oxidative stress (H2O2- induced) showcased significant neuroprotection conferred by chrysin and its formulations. These treatments exhibited notable enhancements in cell viability and reduced instances of apoptosis and necrosis, compared to the control group. The formulations exhibited neuroprotective properties by mitigating oxidative damage through mechanisms, like free radical scavenging and restoration of antioxidant enzyme activity. In conclusion, this developed In situ gel formulation presents a promising novel nasal delivery system for PD therapy. By addressing challenges related to drug properties and administration route, it holds the potential to enhance treatment outcomes and improve the quality of life for individuals with Parkinson's disease.

Prebiotic effect of daily dietary polyphenols and oligosaccharides on lactobacillus species

Prebiotics refer to compounds metabolized by gut probiotics, offering advantages to human health. Many polyphenols and oligosaccharides exhibit prebiotic effects, potentially contributing to the health-promoting effects in the gut. The present study selected daily dietary components, including raw turmeric, varieties of coffee, guar gum, gum acacia, and solid and liquid jaggery, proven to promote health according to past literature. To understand their effects on the gut microbiome, particularly lactobacilli, in vitro experiments were performed. Various concentrations of raw turmeric extract (0.3%), chicory powder (3%), guar gum (0.5%), gum acacia (0.5%), solid jaggery (2%), and liquid jaggery (5%) were selected as additives to growth medium based on their ability to increase the cell count of lactobacilli strains as compared to the growth medium without any additive. Further experiments with the selected concentrations of additives identified 0.5% gum acacia as the optimal oligosaccharide for Lactobacillus co-culture, showing a 96.22% survival rate at pH 2.0, 97.48% survival rate with 2% bile salt, autoaggregation value of 94%, 27.07% radical scavenging activity, and enhanced antimicrobial activity against S.aureus and E.coli. These findings are highly promising compared to standard inulin, suggesting the potential of gum acacia as a valuable prebiotic for promoting gut health.

Formulation and Evaluation of Indomethacin Sustained Release Tablet by using Natural Polymers

Arthritis is most prevalent disorder and Indomethacin is choice of drug for arthritis. Oral route is most preferred route of drug administration and tablets are the more convenient dosage form. In present research natural polymers guar gum and xanthan gum were used to make sustained release tablet of Indomethacin. Indomethacin release from the tablets was studied in phosphate buffer pH 7.2. The drug release pattern of six different formulations in which xanthan gum and guar gum were used as a retarding material in different proportions was shown in table no. 6. The formulation F1 releases (75.20%) upto 12 hrs whereas the formulation F2 releases the drug (98.81%) in same time. The formulations F3, F4, F5 and F6 release 98.32%, 99.29%, 98.79% and 82.40% respectively. The dissolution pattern of both gums was similar i.e. with drug to polymer ratio (1:1). In present work F1 shows best sustained release upto 12 hrs in which Drug to Polymer ratio was 1:1:0 (Drug : Xanthan gum : Guar gum). In formulation F2 drug release was not sustained and complete release occurs in 12 hrs where the Drug to Polymer ratio was 1:1.67:0 (Drug: Xanthan gum : Guar gum). It was found that on the concentration of xanthan gum decreases the release rate of the drug also decreases. For sustain release there is not much role of Guar Gum reported. Indomethacin drug has been selected which has half-life 4.5 hrs. Hence the present work, an attempt has been made to provide sustained release drug delivery using polymers with Indomethacin as the model drug. Xanthan gum was best able to retard Indomethacin release mechanism even in the presence of a polymer. Polymer can be used to formulate successful sustained release Indomethacin matrix tablets that have desirable characteristics.

The effects of gellan gum concentration on electrospinning and degradation of flexible, crosslinker-free scaffolds for bone tissue engineering

Low acyl type gellan gum (GG) is a biocompatible gelling agent with lower degradation rates compared to its high acyl counterpart. This study investigated the hypothesis whether the incorporation of various low acyl GG concentrations into a constant concentration of poly(vinyl alcohol) (PVA) would facilitate the electrospinning towards the production of stable nanofibrous PVA-GG membranes, and how thermal treatment would affect the degradation rate of the membranes rendering them suitable as flexible scaffolds for bone tissue engineering and avoiding crosslinking agents. All compositions displayed fiber diameters ranging from 70 to 200 nm. Thermally treated membranes indicated a mass loss of 20–32 %, while non-treated ones 32–54 %, with the higher GG concentrations exhibiting lower degradation rates, and swelling capacity of at least 500 %. Rheological analysis illustrated differences in gelling capacity, ranging from fluid-like to critical gelation state with increasing GG content, with G′ values ranging between 3.5 ± 0.5 Pa for the lowest and 23.4 ± 1.5 for the highest GG concentration. Proliferation of strongly adhered pre-osteoblasts significantly increased over culture time. Osteogenic markers including alkaline phosphatase activity and calcium deposition were significantly upregulated compared to the control, and calcium secretion gradually increased up to three weeks, validating the capacity of the scaffolds to support osteogenesis.

Fermented Beverage Based on Lupines (Lupinus Luteus) Using Water Kefir

This research aimed to elaborate and characterize a fermented lupine vegan drink from water kefir grains. Firstly, the standard protocols were carried out to extract and identify alkaloids in lupine. The second stage consisted of elaborating the water-soluble lupine vegetable extract (WLVE), and the effect of sucrose, inulin, and xanthan gum concentration on the extract was evaluated. The formulations were characterized for cell growth of kefir grains, beverage yield, soluble solids, and lactic acid. In the third step, the optimized drink (fermented and non-fermented) was characterized for moisture content, ash, total lipids, crude protein, and determination of total carbohydrates. The elaboration and characterization of a fermented vegan drink from water kefir grains using lupine was conducted. The optimized fermented drink was the formulation given by the central point. The lupine seed characterization revealed a high protein content, and the optimized beverage characterization showed a considerable carbohydrate content. The optimized drink has enzymatic activity with an emphasis on lipases. The drink's development as a new product using water-soluble lupine plant extract brought an exciting application for this legume and an additional food option for vegan consumers or consumers with dietary restrictions related to dairy products.

Biopolymer Gellan-Gum-Based TiO2: A Green Alternative Photocatalyst Approach for Removal of Pollutants

Titanium dioxide TiO2/gellan gum (GG) in different compositions (1, 3, and 5% GG) was investigated to degrade methylene blue (MB) under UV light. XRD, SEM, and EDS confirmed the anatase phase. The textural properties demonstrated the formation of mesopores. The band gaps were 3.2 eV, 3.0 eV, and 2.9 eV. A photodegradation of MB of 95% was observed using the lowest gum concentration. It was attributed to the photogenerated radicals and the specific surface area. The FTIR spectra showed the photostability of the catalyst after successive cycles. The toxicity tests demonstrated no toxicity after dye degradation. Therefore, TiO2/GG is promising for the treatment of water.

CHARACTERIZATION AND PHARMACEUTICAL EVALUATION OF DAUCUS CAROTA PECTIN AS A SUSPENDING AGENT IN ORAL DOSAGE FORMS

Background: Suspensions are equilibrated two-phased thermodynamically unstable systems increasingly used in the stability and bioavailability enhancement of a myriad of drug substances. Biodegradable, biocompatible and cost-effective biopolymers such as pectin are becoming popular alternative suspending agents to decrease sedimentation and ensure uniformity and accuracy in drug dosing. Nevertheless, limited commercial pectin sources with ideal gelling properties necessitate the search for novel sources such as carrots, a versatile vegetable. Objectives: The study therefore centred on the characterization and pharmaceutical evaluation of the suspending qualities of Daucus carota (carrot) pectin acquired from the conventional acid extraction procedure. Methodology: Fresh carrots were acquired, authenticated and processed before pectin extraction. The pectin extracted was characterized and evaluated for phytochemical properties such as proximate composition and degree of esterification. Different concentrations (1% and 2%) of carrot pectin and acacia gum (as a standard) were utilized in formulating paracetamol suspensions as suspending agents. Results: The pectin yield was 11.6% and contained glycosides, tannins, saponins, and phenols. FTIR analysis identified all the essential pectin functional groups while other characterization parameters showed quality high methoxyl pectin. Carrot pectin suspensions demonstrated significantly (P < 0.01) lower re-dispersibility and sedimentation rate when compared to acacia. The flow rate and sedimentation volumes were however non-significantly different. Conclusion: The characterization and suspending properties of carrot pectin have been successfully evaluated. Ultimately, acacia gum can be substituted with carrot pectin as a suspending agent.