Ionic Gum Research Articles

Studies on analysis of ceibapentandra gum

GCMS (Gas Chromatography Mass Spectrometry), FTIR (Fourier Transformed Infra-Red Spectroscopy), physicochemical analysis of Ceiba pentandra gum have been carried out. Ceiba pentandra exudate is brownish in colour, acidic and ionic gum. GCMS spectra of the gum indicated the presence Hellebrin, Glycine, Octadecane, Dasycarpidan, Octadecatrienoic acid, Tocopherol, Di isooctyl phthalate and Milbemycin. The FTIR spectrum of the gum indicated several functional groups, including –OH, N-H and C=C, C-Cl group.

Impact on stabilization of ionic gum emulsions by natural and thermally modified Chironji gum

Ionic gums like acacia and tragacanth are known for their emulsifying properties but lower viscosity limits its use. This study explores the effects of natural chironji gum and its thermally modified form on the emulsifying properties of acacia and tragacanth. Formulations of chironji gum (CG) O/W emulsion FA1-FA4 were prepared with acacia and FT1-FT4 with tragacanth respectively. Heat treated gums(CGTs) were obtained by heating CG at 110 °C for time intervals 24 h, 48 h and 96 h. Similarly formulations FHA1-FHA12 and FHT1-FHT12 were prepared with acacia and tragacanth replacing CG with heat treated gums. Heat treated gum formulations showed better stabilizing properties than natural CG emulsions. The FA1-FA4 and FT1-FT4 formulations had droplet size in the range of 9.77–26.55 μm and zeta potential ranging from −14.8 mV to −23.2 mV. In contrast, the droplet size and zeta potential of FHA1-FHA12 and FHT1-FHT12 were in range of 1.42–17.5 μm and −17.2 mV to −40.6 mV respectively signifying improved stabilizing capacity of CGT gums. The droplet size and zeta potential of these formulations remained stable even after 7 days of storage at room temperature with no visible phase separation of the formulation observed for more than a month.

Effect of dry heating and ionic gum on the physicochemical and release properties of starch from Dioscorea

To meet the ever increasing industrial demand for excipients with desirable properties, modified starch is regarded as an alternative to it. With this in mind, the present study focuses on the modification of starches of Dioscorea from Jharkhand (India) using dry heat treatment with and without ionic gum. Modified starches were prepared using sodium alginate (1% w/w). Native and modified starches were subjected to heat treatment at 130°C for 2h and 4h. The effect of heating and ionic gum on the properties of Dioscorea starch was investigated. The amylose content, water holding capacity, micromeritic properties, swelling power, solubility and morphology of starches were evaluated. Dry heat treatment of starches without gum showed an increment in water-holding capacity after two-hours heating, but no such increment was found after four-hours heating. Oil binding capacity of starches modified with gum varied from 62% to 78%. Strongest effect of heat treatment occurred on the morphology of starches and thereby modified starches showed distorted surface morphology. Amylose content (21.09–21.89%) found to be decreased with the addition of gum which lead to decrease in paste clarity. Starches heated with gum at high-temperature resulted in restrict swelling and slight increase in solubility. Micromeritic properties of the modified starches showed the good flow properties. Further, the modified starches were investigated for in-vitro release studies and that the thermally modified derivatives can be a good prospect in slow release formulations.

Physicochemical studies and rheological modelling of Albizia lebbeck (AL) gum exudates

Purpose – The purpose of this study is to determine the physicochemical and rheological parameters of Albizia lebbeck gum. Design/methodology/approach – Physicochemical analysis was carried out using recommended methods. Gas chromatography mass spectrophotometer and Fourier transformed infra red (FTIR) analyses were carried out using their respective spectrophotometer. Scanning electron microscopy was carried out using scanning electron microscope, while rheological measurements were carried out using Ubbelohde capillary viscometer, digital Brookfield DV 1 viscometer and a rheometer. Findings – Albizia zygia gum is an ionic gum with unique physical and chemical properties. Scanning electron micrograph revealed that the internal structure of the gum is porous with irregular molecular arrangement. Thermodynamic parameters of viscous flow indicated the existence of few inter- and intra-molecular interactions, and the attainment of transition state was linked to bond breaking. Coil overlap transition studies revealed the existence of dilute and concentrated regimes. The viscosity of the gum was also found to decrease with decrease in the charge of cation (such that Al3+ > Ca2+ > K+) and with increase in ionic strength. Research limitations/implications – The paper provided information on physicochemical and rheological characteristics/behaviour of Albizia zygia gum, of Nigerian origin. From this information, possible application of this gum in the food and pharmaceutical industries can be deduced. Originality/value – The paper is original since information concerning Albizia zygia gum of Nigerian origin are not well documented as established in the work. It also adds values on the use of Albizia zygia gum, either on its own or in combination with other gums for industrial purpose.

Formulations of zero-order, pH-dependent, sustained release matrix systems by ionotropic gelation of alginate-containing mixtures

Background: Matrix type, monolithic, dosage forms suitable for controlled release that exhibit pH-dependent behavior are considerably less common than similarly behaving multiparticulated, enterically coated dosage forms, although simpler and less expensive to make. Aim: Evaluate the properties of alginates and alginate-containing systems to produce pH-sensitive, monolithic, controlled release dosage forms that perform acceptably and determine their limits of application in regard with stability, pH and Ca++ sensitivity, and appropriated rate of release. Method: Mixtures of the ionic gum sodium alginate (Na Alg.) with other gel-forming gums such as propylene glycol alginate (PGA), xanthan, or hydroxypropyl methylcellulose have been evaluated for applicability in the manufacture of controlled release dosage forms with three drugs of different solubility and ionic character. Mixture have been compressed into tablets and tested under a variety of pHs to simulate transit through the GI tract, in the presence of Ca++, and for stability. Results: These mixtures have been able to sustain drug release for up to 12 hours with acceptable performance going from acidic to alkaline pHs to simulate travel through the GI tract and in the presence of Ca++. Release rate has been adjusted by selecting a suitable Na Alg./other gum combination at an appropriated ratio. Conclusions: Mixtures of Na Alg. with a number of other gums have been demonstrated suitable to manufacture pH‐sensitive, matrix-type solid dosage forms with release-controlling properties for up to 12 hours.

Effect of Dry Heating with Ionic Gums at Controlled pH on Starch Paste Viscosity

ABSTRACTWaxy maize and potato starches were dispersed in pH 6.0 and 8.0 aqueous solutions (1%) of an ionic gum (sodium alginate, sodium carboxymethylcellulose, and xanthan). The mixture was dried at 45°C overnight and then heat‐treated 2 hr at 130°C. Effects on the paste viscosity of the products in a pH 7.0 buffer were examined. Heating with sodium alginate or sodium carboxymethylcellulose (CMC) increased the paste viscosity of waxy maize starch but reduced that of potato starch. In both starches, xanthan effected greater viscogram changes than did sodium alginate or CMC. Use of xanthan in the treatment produced products with restricted granular swelling and increased shear stability of the pastes. The pH of the starch‐gum mixtures affected the thermally induced viscosity changes. Mild acidity (pH 6.0) effected a viscosity decrease for the heat‐treated starch product, whereas alkalinity (pH 8.0) raised the viscosity regardless of the presence of gum. But pH 6 before heat treatment was favored for viscosity increase by sodium alginate, whereas pH 8 gave a greater increase in viscosity when xanthan was used. By using gum mixtures such as xanthan‐alginate and xanthan‐CMC, both viscosity increase and good shear‐stability were achieved.

Portulaca oleracea gum and casein interactions and emulsion stability

It is well documented that weak or strong interactions between macromolecules such as proteins or polysaccharides can synergistically improve the emulsifying capabilities of each of the biopolymers. The present study explores the nature of the adsorbed layer in emulsions formed in the presence of casein and a new anionic hydrocolloid extracted from Portulaca oleracea L. (POG). in several emulsification protocols. Electrophoretic mobility of medium chain triglyceride oil emulsion droplets and the corresponding adsorbing creamed phases were measured. The zeta potential magnitudes were calculated in view of the possible pH dependent ionic–hydrogen bonding interactions between casein and a new ionic gum at the oil–water interfaces. Emulsions stability were determined from the emulsification stability indices (ESI) and emulsification activity index (EAI). It was found that POG can adsorb by itself or together with casein onto the oil–water interface. Displacement of the POG, from the interface, by the casein will take place at pH values that will enhance repulsion forces between the biopolymers. However, complementary adsorption of a possible casein-POG complex will occur if the pH is enhancing strong attraction interaction between the two biopolymers. The attraction forces between the two biopolymers will enhance the stability of oil-in-water emulsions formed in the presence of the two macromolecular amphiphiles.

Separating sensory and cognitive components of decision making in a study of salt taste

Separating sensory from non-sensory components of decision making allows us to develop more accurate chemical models of perception. Identification experiments with feedback provide probabilities that a stimulus will be correctly identified or confused with another stimulus. From these probabilities, stimulus distributions (sensory component) and decision boundaries (non-sensory component) can be estimated using Decision Boundary (DB) theory, a multidimensional generalization of signal detection theory. Stimuli consisted of nine deionized water-gum systems including one non-ionic gum level and two ionic gum levels, to which three levels of NaCl or NaCl + KCl were added. Twelve subjects identified ten replicates of randomly presented samples, judged the degrees of similarity between all pairs, and rated taste intensities. The DB model accounted for 99.2% of the variance of the data, a significantly better fit than deterministic multidimensional scaling models. Two sensory dimensions (due to salt and gum levels/type) were not perceptually correlated within stimuli. DB theory is applicable to basic and applied research in both academic and food industry settings. The DB identification study was easy to manage and subjects were motivated by the task, perhaps contributing to the success of the method.

KCI, CaCI2, Na+ Binding, and Salt Taste of Gum Systems

ABSTRACTAqueous nonionic (0.3% w/v) and ionic (0.1% and 0.3% w/v) gum systems containing NaCl, or equal weights of NaCl plus KCl, or NaCl plus CaCl, were examined. At equivalent molar concentrations of added ions, 23Na NMR transverse relaxation rates (R2, set−1) showed an increase in average Na+ mobility with the addition of K+ or Ca2+ to ionic gum systems. Correspondingly, salt taste increased with addition of KCl as determined by Decision Boundary modeling of subject identification data. Viscosity did not affect saltiness. Na+ was free to induce salt taste when K+ was bound to the gum. Enhancement of salt taste by KCl is due, in part, to competitive binding of Na+ and K+ in a system.

EFFICIENCY OF A CYCLIC DESIGN AND A MULTIDIMENSIONAL SCALING SENSORY ANALYSIS TECHNIQUE IN THE STUDY OF SALT TASTE

ABSTRACTMultidimensional scaling (MDS) procedures produce maps of stimulus points, the dimensions of which may be sensory and/or physicochemical attributes. Our objective was to test the efficiencies of a cyclic design and a MDS method in the study of saltiness perception. Two levels of NaCl (0.1% and 0.2%, w/v) were added to two nonionic and two ionic gum solutions prepared to two concentrations. Subjects scaled dissimilarities between pairs of solutions and rated each sample for flavor attributes. Solution pairs were selected using cyclic designs. Repeated measures ANOVA determined that added NaCl was the only significant factor affecting saltiness perception. In contrast, from KYST‐2A MDS maps, we concluded that saltiness perception was influenced by gum property, gum concentration, presence of calcium and potassium, and related to binding of the sodium ion (Na+) as determined by23Na nuclear magnetic resonance (NMR) spectroscopy. The MDS cyclic design successfully reduced the number of samples and subjects when using experienced subjects.