Locust Bean Gum Research Articles

3-D printed meat alternatives based on pea and single cell proteins and hydrocolloids: Effect of paste formulation on process-induced fibre alignment and structural and textural properties

Extrusion-based 3D food printing can be used as an alternative structuring technique to traditional extrusion processing for creating meat-like structures. This study focused on 3-D food printing to generate structures analogous to meat by using various combinations of texturized pea protein fibrils, microbial Single Cell Protein (SCP) and hydrocolloids locust bean gum and/or sodium alginate. Simple moulding was utilized as benchmarking to better understand the 3D printing-induced structural effects. To gain understanding of the interactions between proteins of different origin (plant and SCP) and with hydrocolloids, structural, textural and rheological properties were analysed. Oscillatory stress sweeps of all printing pastes revealed elastic-dominant rheological behaviour (G′ 4000–6000 Pa) with a defined yield stress (25–60 Pa) explaining their printability and shape stability. X-ray microtomography of ion-crosslinked analogues showed a printing-induced preferential alignment of fibrils in the direction of nozzle movement, while moulding led to a random orientation. Textural characterization via bi-directional cutting tests demonstrated higher cutting force in transversal (FT) over longitudinal (FL) direction in 3D-printed samples and equal forces in moulded samples. The anisotropy index (AI = FT/FL) of printed samples ranged between 1.4 and 2.5, indicating anisotropic texture, and 0.8–1 for moulded samples indicating isotropic texture. This study demonstrated the applicability of paste-extrusion in generating anisotropic structures analogous to meat by process-induced fibril alignment. The results support further development of 3D food printing technology in design of sustainable meat alternatives resembling whole-muscle meat.

Formulation Design and Development of Fast Disintegrating Tablets of Losartan Potassium By Using Locast Bean Gum As Superdisintigrants

For patients who have trouble swallowing tablets, capsules, etc., fast dissolving drug delivery devices provide an option. Water is not necessary for the swallowing of fast dissolving pills because they dissolve instantly in the mouth. Using locust bean gum as a natural superdisintegrant, the present work set out to produce fast-dissolving tablets of losartan potassium. Perform pre formulation studies like partition coefficient, solubility and identification of drug. The influence of precompressional parameters like interaction studies and compatibility. Other tablet properties were examined, as well as the impact of formulation parameters on losartan potassium disintegration and in-vitro dissolution. The findings indicated that the 7.5% concentration of locust bean gum had good superdisintegrant qualities and produced quickly dissolving tablets. The best tablet formulation (F3) had a 20-second minimum disintegration time and a 30-minute maximum drug release of 98%. The locust bean gum was discovered to have a notable ability to be employed as a superdisintegrant, with a swelling index of 22. The DSC analysis and IR spectra demonstrated that there was no interaction of any type with the tablet's formulation ingredients. Accelerated short-term experiments on optimized formulation show no appreciable modifications to the formulation.

Combination of carrageenan with sodium alginate, gum arabic, and locust bean gum: Effects on rheological properties and quiescent stabilities of partially crystalline emulsions

In the present study, carrageenan (CG) was combined with sodium alginate (SA), gum arabic (GA), and locust bean gum (LBG) to obtain four gum combinations (CG, CG + SA, CG + GA, and CG + LBG). The effects of different combinations on rheological properties and quiescent stabilities of PCEs were systematically investigated through characterization of fresh emulsion related parameters (rheological properties, forces between proteins, zeta potentials, surface tensions, interfacial adsorption properties, and multiple light scattering) and storage related parameters (visual appearance, creaming index, viscosities, particle sizes, and microscopic morphology). Rheological results indicated that CG PCEs had the highest apparent viscosities of 7.77–41.91 Pa·s at 0.01 s−1, followed by CG + SA PCEs (2.35–30.62 Pa·s), CG + GA PCEs (2.37–21.16 Pa·s), and CG + LBG PCEs (2.06–19.93 Pa·s). At low thickener concentration (0.02 %), CG PCE exhibited weak gel structure due to higher G′ than G″ at all frequencies, while CG + SA, CG + GA, and CG + LBG PCEs had entangled network due to intersection between G′ and G″. After three months of storage, CG + SA PCEs showed the lowest creaming index values (11.47–17.75 %), which were significantly lower than CG PCEs (15.35–20.85 %), CG + GA PCEs (15.97–24.42 %), and CG + LBG PCEs (17.13–21.71 %). Meanwhile, all the samples except for 0.02 % CG + SA PCE completely lost fluidity, and their viscosities were above 14,000 mPa·s. It was further found that CG stabilized emulsions showed severe droplet flocculation induced by hydrophobic interactions among adsorbed proteins. Combination of CG with SA, GA, and LBG, especially CG + SA, formed strong network structure and reduced contribution of hydrophobic interactions, which effectively inhibited flocculation of fat droplets, thereby improving rheological properties and storage stabilities of PCEs.

In Situ Hydrogel Polymerization to Form a Flexible Polysaccharide Synergetic Binder Network for Stabilizing SiOx/C Anodes.

Today, the commercial application of silicon oxides (SiOx, 1 < x < 2) in lithium-ion batteries (LIBs) still faces the challenge of rapid performance degradation. In this work, by integrating hydrothermal and physicomechanical processes, water-soluble locust bean gum (LBG) and xanthan gum (XG) are utilized to in situ form an LBG@XG binder network to improve the performance of SiOx/C anodes. As a synergy of LBG and XG polysaccharides in hydrogel polymerization, LBG@XG can tightly wrap around SiOx/C particles to prevent plate damage. The flexible SiOx/C anode with the LBG@XG binder exhibits capacity retentions of 74.1% and 76.4% after 1000 cycles at 0.5 A g-1 and 1 A g-1, respectively. The full battery capacity remains stable for 100 cycles at 1 C and the rate performance is excellent (103 mAh g-1 at 3 C). This LBG@XG is demonstrated to be highly electronegative and has a strong attraction to SiOx/C particles, thereby reducing the expansion and increasing the stability of the SiOx/C anodes when coupled with the flexible binder network. In addition to the promising LBG@XG binder, this work also provides a research idea for developing green water-based binders suitable for application in the SiOx/C anodes of LIBs.

Comparative Evaluation of Polysaccharide Binders on the Quality Characteristics of Plant-Based Patties.

Polysaccharides have been used in the production of plant-based meat analogs to replicate the texture of real meat. However, there has been no study that comprehensively compares the effects of different polysaccharides, and a limited number of polysaccharides have been evaluated. Thus, we aimed to identify the most suitable polysaccharide and concentration for plant-based patties. Plant-based patties were manufactured by blending different concentrations (0%, 1%, and 2%) of six polysaccharides with other ingredients, and the quality characteristics and sensory properties were evaluated. The L* values of plant-based patties reduced during the cooking process resembled the color change of beef patty (BP). In particular, a 2% κ-carrageenan-added patty (Car-2) exhibited the lowest L* value among the plant-based patties, measured at 44.05 (p < 0.05). Texture parameters exhibited high values by adding 2% κ-carrageenan and locust bean gum, which was close to BP. In the sensory evaluation, Car-2 showed higher scores for sensory preferences than other plant-based patties. Based on our data, incorporating 2% κ-carrageenan could offer a feasible way of crafting plant-based meat analogs due to its potential to enhance texture and flavor. Further studies are required to evaluate the suitability of polysaccharides in various types of plant-based meat analogs.

The effect of various polysaccharide-based admixtures on the properties of cement grout at elevated temperatures

The viscosity of the cement grout, affecting the water bleeding and particle sedimentation, is the key parameter in the control of water inrush disasters, and it is significantly affected by the temperatures. In this paper, various polysaccharide-based admixtures were used to thicken the grout at elevated temperatures. The water bleeding and viscosity of the cement grout doped with xanthan gum (XG), guar gum (GG), locust bean gum (LG), and konjac gum (KG) were conducted at 20 °C, 40 °C, 60 °C, and 80 °C. The differences in density and compressive strength between the upper and lower parts of the hardened grout were calculated to evaluate particle sedimentation, and microscopic analyses were conducted. The results indicated that the gums reduce water bleeding and enhance viscosity. However, the improvement in water bleeding reduction weakened as temperatures rose, while viscosity continued to increase. The addition of gums led to a decrease in the density and compressive strength of the hardened grout, but it also reduced the differences between the upper and lower parts were. Among the various gums tested, GG demonstrated a more pronounced effect in reducing water bleeding, enhancing viscosity, and decreasing particle sedimentation when compared to others. Additionally, the incorporation of various gums did not alter the mineralogical phase compositions. SEM results revealed the presence of films covering the surface of particles, which resulted from crosslinking and complexation between active functional groups within the polymer chains and Ca2+ and Al3+ ions. Moreover, elevated temperatures were found to increase the Al/Ca ratio within the C-S-H gels, leading to the formation of C-A-S-H gels characterized by higher Al/Ca and Si/Ca ratios.

Modification of mechanical, rheological and structural properties of agar hydrogel using xanthan and locust bean gum

Agar is a valuable seaweed hydrocolloid that can form a high-firmness thermoreversible gel. With the increasing demand for vegetarian meals, agar can be used as a gelatin substitute with some modifications. In this study, we investigated the structural, mechanical, and rheological properties of a compound hydrogel using the agar/locust bean/xanthan gum (ALX). The different concentrations of hydrocolloids were optimized based on comparing the results of texture profile analysis of samples with high-bloom gelatin. Fourier transform infrared spectroscopy, differential scanning calorimetry and scanning electron microscopy tests confirmed the interaction between agar, locust bean and xanthan gum. The textural analysis results showed that the addition of locust bean gum (LBG) and xanthan gum (XG) to agar could significantly increase the springiness of agar hydrogel (AG) from 0.92 ± 0.00 to 1.00 ± 0.00, also decrease its hardness from 702.11 ± 5.99 to 343.31 ± 20.23 g (p < 0.05). Moreover, a remarkable decrease was shown in the syneresis degree of AG from 2.33 ± 0.02% to 0.52 ± 0.00%. All behaviors of the optimum hydrogel indicated the effective interaction of LBG and XG with AG which made the final compound hydrogel a promising alternative to high-bloom gelatin.

Dynamic headspace GC-MS/MS analysis of ethylene oxide and 2-chloroethanol in dry food commodities: a novel approach

With frequent RASFF notifications from the EU countries, the residue testing of ethylene oxide (EtO) and its metabolite 2-chloroethanol (2-CE) in food commodities has become essential to check their compliance with MRLs. This study, for the first time, aimed at establishing a dynamic headspace-GC-MS/MS method for the simultaneous determination of these two analytes in acetonitrile extracts of cumin, ashwagandha, chilli powder, turmeric powder, guar gum, locust bean gum, and ginger powder. The samples (4 g) were extracted using acetonitrile (10 mL). A dispersive-solid phase extraction cleanup step with primary secondary amine sorbent (50 mg/mL) reduced the interfering signal of (matrix-derived) acetaldehyde by >40% in chilli powder, ginger, turmeric, and guar gum. This cleanup was not required for sesame seeds. With high selectivity and sensitivity, the GC-MS/MS approach identified and quantified both compounds simultaneously. At the spiking levels of 0.01, 0.02, and 0.05 mg/kg, the recoveries and precision were satisfactory (70–120%, RSDs, ≤15%). The headspace method-performance was similar to liquid injections. The method provided reproducible results when evaluated by two different laboratories. The method provided high-precision results for incurred residue analysis. Given its efficiency, the validated method is anticipated to improve the effectiveness of monitoring of EtO residues in food commodities.

Phenolic compounds profile of macerates of different edible parts of carob tree (Ceratonia siliqua L.) using UPLC-ESI-Q-TOF-MSE: Phytochemical screening and biological activities

Locust bean pulp and gum extracts were prepared, and phytochemical tests based on color reactions and chromatographic analyzes were performed. A profile of seventy-six phenolic compounds was obtained by the ultra-high performance liquid chromatography with electrospray ionization and quadrupole time-of-flight mass spectrometry. The main groups of phenolic compounds identified in the both extracts of Ceratonia siliqua L., were flavonoids, tannins and phenolic acids.Moreover, carob pulp and gum extracts were tested for their antimicrobial activity using disk diffusion tests which showed sensitivity of the different strains to the analyzed extracts at a concentration of 100 mg/mL. Additionally, the antioxidant activity of Ceratonia siliqua L. extracts was assessed by the 2,2-diphenyl-1-picrylhydrazyl acid test, which confirmed stronger antioxidant properties in the case of the pulp extract.To sum up, carob pulp and gum extracts present promising alternatives to synthetic additives within the medicinal industry, serving as potential antioxidant agents and preservatives that combat bacterial contamination, thereby offering a more natural approach to enhancing product safety and efficacy.

Development of the technology of milk sauce with the addition of guarana

One of the ways to improve the taste characteristics and increase the nutritional value of cooked meat, fish and poultry dishes is to include various sauces in their composition. Traditionally, the composition of sauces includes wheat flour, vegetables, spices. Nowadays powdered plant compositions of polysaccharides (PS), such as locust bean gum and guarana, have gained wide popularity. Based on the organoleptic studies performed, samples of milk sauce with the addition of guarana in concentrations of 0.5 and 1.0 % have been selected, which have been compared with a control sample made using wheat flour. The introduction of 0.5 % guarana into the composition of the milk sauce does not change the level of the mass fraction of fat in the sample, and the addition of 1.0 % guarana has increased the mass fraction of fat by 2.05 times compared to the control. Replacing wheat flour with a polysaccharide in the studied samples with the addition of guarana at concentrations of 0.5 and 1.0 % has reduced the level of mass fraction of solids by 8.3 and 7.9 % and titratable acidity by 3.6 and 5 °T, respectively. According to generally accepted microbiological indicators, prototypes of milk sauce with guarana correspond to regulatory documentation. In the developed sauces, the content of proteins has decreased by 22.19 %, fats – by 2.46 %, carbohydrates – by 54.76 %, which led to a decrease in energy value by an average of 32.16 %. Thus, milk sauce with the addition of guarana can be recommended as a dietary product for preventing obesity, improving lipid metabolism, and lowering cholesterol levels. In the course of determining the economic efficiency of introducing milk sauce with guarana into production, it has been found that the profit amounted to 9628.26 thousand rubles with an annual production capacity of 677.76 tons per year.

Development of an ice cream recipe using mare's milk and polysaccharides

The use of mare's milk in mass nutrition is due to its medicinal and dietary properties. The ice cream recipe created as a result of research has included mare's milk, sugar, vanillin, pasteurized chicken yolks, and polysaccharides. The test samples have contained polysaccharides from 0.1 to 1.0 %: guarana; locust bean gum; gum arabic; xanthan gum; apple pectin; bamboo fibers; apple fibers. Based on the organoleptic evaluation, the best samples of ice cream with xanthan gum at the concentration of 0.1 % and bamboo fibers at the concentration of 0.4 % have been selected. In the course of studying the physicochemical and microbiological parameters of a new dairy product, it has been found that ice cream with the addition of polysaccharides in terms of the content of toxic elements, pesticides and radionuclides meets the food safety standards. The developed ice cream can be recommended to all segments of the population as a source of calcium, phosphorus and iron. The results of the analysis of physicochemical and microbiological parameters contribute to the formation of a theoretical basis for studying the properties of polysaccharides – xanthan gum and bamboo fibers. The use of these polysaccharides in mare's milk ice cream opens up prospects for their further use in the food industry.

Efficient photodegradation of fast sulphon black and crystal violet dyes from water systems using locust bean gum (LBG)-encapsulated zirconium-based nanoparticles and antibacterial activity

Efficient photodegradation of fast sulphon black and crystal violet dyes from water systems using locust bean gum (LBG)-encapsulated zirconium-based nanoparticles and antibacterial activity

Advancing dysphagia-oriented multi-ingredient meal development: Optimising hydrocolloid incorporation in 3D printed nutritious meals

Dysphagia (DP) is a growing health concern in today's ageing population, leading to high demand for DP-oriented food. 3D printing is a promising novel technology for developing new attractive and appetising products. Therefore, we aimed to develop a 3D-printed shaped meal, to serve as a nutritious DP-oriented food. The texture was modified with the addition of different thickeners: 2.0% (w/w) k-carrageenan gum (KC) and 1.0 or 1.5% (w/w) guar gum (GG), xanthan gum (XG), locust bean gum (LBG), and gum arabic (GA). Upon characterising and mapping the rheological behaviour involved in extrusion-based 3D printing, the higher concentrations of GG, XG, LBG and GA were found to significantly increase the yield stress and apparent viscosities of the ink formulations. In addition, the colour attributes were examined, while a low population of total viable bacteria (TVC) was observed. The DP-oriented formulations had high fibre content, regulating bowel function and glucose metabolism in the elderly. According to the International dysphagia diet standardisation initiative (IDDSI), KC/XG1 and KC/LBG1 were classified as level 5 indicative of minced and moist dysphagia diet, while KC/GA1, KC/GA1.5, KC/XG1.5, and KC/GG1.5 were classified as level 4, that can be bitten or chewed if the tongue control is reduced. All ink formulations demonstrated high printing precision with excellent self-supporting capability and smooth surface texture that were easy to extrude and print complex samples. This study provides valuable insights into addressing dysphagia by developing a nutritious meal using 3D printing.

Polydopamine-coated lignin nanoparticles in polysaccharide-based films: A plasticizer, mechanical property enhancer, anti-ultraviolet agent and bioactive agent

The potential of polysaccharide film as an alternative to petroleum-based plastics is being closely watched. To solve the defects of poor water resistance, poor flexibility and no bioactivity of polysaccharide-based films, polydopamine-coated lignin nanoparticles (LNP@PDA) were prepared and loaded on polysaccharide matrix to obtain composite films. LNP@PDA has good biocompatibility and can be dispersed homogeneously in polysaccharide matrix. The tight entanglement and hydrogen bonding between LNP@PDA and pectin promoted the formation of dense structure in film, and allowed the films to exhibit a nano-scale rough surface (7.61–20.90 nm). Composite films have higher mechanical strength (35.76 MPa) and water contact angle (92.42°), and exhibit unique antioxidant and antibacterial activities. Even without the addition of any plasticizers, the composite film exhibits attractive flexibility that is not present in polysaccharide-based films. When LNP@PDA loading exceeded 5%, composite films almost completely blocked the UVA (400-320 nm), UVB (320-275 nm) and UVC (275-200 nm) spectra and remained so after 24 h of UV irradiation, which demonstrated their excellent UV resistance and photostability. Furthermore, the universality results verify that LNP@PDA is also suitable for other different polysaccharide-based (such as starch, sodium alginate, agar, carrageenan, carob gum) films. Interestingly, the shear-thinning property of the film-forming fluid allows it to be sprayed through a sprayer bottle onto the surface of fruit or food packaging. These results suggest that LNP@PDA can be loaded into polysaccharide-based films as plasticizers, mechanical property enhancers, anti-UV agents, antioxidants and antimicrobial agents. This provides a brand-new strategy for producing high-performance polysaccharide-based food active packaging/coating.

Efficacies of a locust bean gum polymer on the startup of a novel upflow anaerobic sludge blanket reactor treating municipal sewage.

The present study investigates the potential of locust bean gum (LBG), in accelerating the startup of a novel upflow anaerobic sludge blanket (UASB) reactor handling municipal sewage. Under identical conditions, two lab-scale UASB reactors were operated in parallel, to substantiate this idea. The novel reactor (RH) with an inner centric hybrid UASB module and an outer concentric downflow hanging sponge (DHS) unit started off with an LBG polymer as an additive. Its performance was compared with a conventional system (RC). RH outclassed with an accelerated startup in 40 days, with the highest COD removal of 89% by the UASB compartment and 95% by the entire system (UASB + DHS). RC took nearly 85 days to achieve the highest COD removal of 83%. The polymer also succeeded with a dense sludge bed fastening most of the anaerobes, read by the least sludge volume index (SVI) of 26 mL/g. Specific methanogenic activity (SMA) (RH - 0.715 ± 0.05 and RC - 0.670 ± 0.07 g CH4-COD/g VSS/ day) and extracellular polymer (ECP) concentration (0.30-0.32 g/g VSS) of biomass in both reactors were almost similar. This further confirmed that early granulation was induced solely by the polymer and it also had no deleterious impact on substrate transfer.

Exploring the cellulolytic and hemicellulolytic activities of manganese peroxidase for lignocellulose deconstruction

BackgroundA cost-effective pretreatment and saccharification process is a necessary prerequisite for utilizing lignocellulosic biomass (LCB) in biofuel and biomaterials production. Utilizing a multifunctional enzyme with both pretreatment and saccharification functions in a single step for simultaneous biological pretreatment and saccharification process (SPS) will be a green method of low cost and high efficiency. Manganese peroxidase (MnP, EC 1.11.1.13), a well-known lignin-degrading peroxidase, is generally preferred for the biological pretreatment of biomass. However, exploring the role and performance of MnP in LCB conversion will promote the application of MnP for lignocellulose-based biorefineries.ResultsIn this study, we explored the ability of an MnP from Moniliophthora roreri, MrMnP, in LCB degradation. With Mn2+ and H2O2, MrMnP decomposed 5.0 g/L carboxymethyl cellulose to 0.14 mM of reducing sugar with a conversion yield of 5.0 mg/g, including 40 μM cellobiose, 70 μM cellotriose, 20 μM cellotetraose, and 10 μM cellohexaose, and degraded 1.0 g/L mannohexaose to 0.33 μM mannose, 4.08 μM mannotriose, and 4.35 μM mannopentaose. Meanwhile, MrMnP decomposed 5.0 g/L lichenan to 0.85 mM of reducing sugar with a conversion yield of 30.6 mg/g, including 10 μM cellotriose, 20 μM cellotetraose, and 80 μM cellohexose independently of Mn2+ and H2O2. Moreover, the versatility of MrMnP in LCB deconstruction was further verified by decomposing locust bean gum and wheat bran into reducing sugars with a conversion yield of 54.4 mg/g and 29.5 mg/g, respectively, including oligosaccharides such as di- and tri-saccharides. The catalytic mechanism underlying MrMnP degraded lignocellulose was proposed as that with H2O2, MrMnP oxidizes Mn2+ to Mn3+. Subsequently, it forms a complex with malonate, facilitating the degradation of CMC and mannohexaose into reducing sugars. Without H2O2, MrMnP directly oxidizes malonate to hydroperoxyl acetic acid radical to form compound I, which then attacks the glucosidic bond of lichenan.ConclusionThis study identified a new function of MrMnP in the hydrolysis of cellulose and hemicellulose, suggesting that MrMnP exhibits its versatility in the pretreatment and saccharification of LCB. The results will lead to an in-depth understanding of biocatalytic saccharification and contribute to forming new enzymatic systems for using lignocellulose resources to produce sustainable and economically viable products and the long-term development of biorefinery, thereby increasing the productivity of LCB as a green resource.

Galactomannan polysaccharide as a biotemplate for the synthesis of zinc oxide nanoparticles with photocatalytic, antimicrobial and anticancer applications

Biotemplates provide a facile, rapid, and environmentally benign route for synthesizing various nanostructured materials. Herein, Locust Bean Gum (LBG), a galactomannan polysaccharide, has been used as a biotemplate for synthesizing ZnO nanoparticles (NPs) for the first time. The composition, structure, morphology, and bandgap of ZnO were investigated by Energy Dispersive X-ray Spectroscopy (EDX), X-Ray Photoelectron Spectroscopy (XPS), X-ray powder diffraction (XRD), Scanning Electron Microscopy (SEM), Transmission Electron Microscopy (TEM) and UV–vis spectroscopy. XRD data showed single-phase crystalline hexagonal NPs. FTIR spectra confirmed the presence of M-O bonding in the sample. At a concentration of 0.5 mg/mL the NPs can degrade Rhodamine B under sunlight, displaying excellent photocatalytic activity. These NPs exhibited antimicrobial activity in both Staphylococcus aureus and Bacillus subtilis. Significant cell death was observed at 500 μg/mL, 250 μg/mL, 125 μg/mL and 62.5 μg/mL of NP in breast cancer, ovarian cancer and lung cancer cell lines. Wound healing assay showed that the NPs significantly blocked the cell migration at a concentration as low as 62.5 μg/mL in all three cell lines. Further optimization of the nanostructure properties will make it a promising candidate in the field of nano-biotechnology and bioengineering owing to its wide range of potential applications.

A SYSTEMATIC REVIEW OF THE APPLICATION OF NATURAL POLYMERS IN THE FORMULATION OF ORO-DISPERSIBLE TABLET

Oral drug delivery is still the preferred method for administering many medications. Recent technological advancements have led to the development of orally disintegrating drugs, which offer improved patient compliance and convenience. Orodispersible(ODTs) drugs are a unique dosage form that dissolves in the mouth within 1-3 min without the need for chewing or water. Over the past three decades, orodispersible drugs have gained popularity as an alternative to traditional drugs due to their increased patient compliance, solubility, and stability. This new technology meets both the pharmaceutical and patient demands and provides a comfortable dosage method for pediatric, geriatric, and psychiatric patients with dysphagia. Natural substances are preferred over synthetic ones because they are more accessible, less expensive, non-toxic, and chemically inert. Natural polymers, such as locust bean gum, banana powder, mango peel pectin, and Mangifera indica gum, enhance drug characteristics and are used as binders, diluents, and super disintegrants to speed up disintegration, increase solubility, and provide supplements. Manufacturers are increasingly using natural polymers due to various issues with medication release and adverse effects. This review article views the development of ODTs, challenges in formulation, new ODT technologies, and our suspects.

Locust bean gum hydrogel containing Indole-3-carbinol nanocapsules has prolonged cutaneous anti-inflammatory action

Locust bean gum hydrogel containing Indole-3-carbinol nanocapsules has prolonged cutaneous anti-inflammatory action

Characterisation of locust bean gum with asymmetric flow field-flow fractionation (AF4) and light scattering

We present a detailed characterisation of locust bean gum (LBG), an industrially significant galactomannan, utilising asymmetric flow field-flow fractionation (AF4) and light scattering. Molecular weight and size determination of galactomannans is complicated by their tendency to aggregate, even in dilute solutions; AF4 allows us to confirm the presence of aggregates, separate these from well-dispersed polymer, and characterise both fractions. For the dispersed polymer, we find Mw=9.2×105 g mol−1 and Rg,z=82.1 nm; the distribution follows Flory scaling (Rg∼Mν) with ν∼ 0.63, indicating good solvent conditions. The aggregate fraction exhibited radii of up to 1000 nm and masses of up to 3×1010 g mol−1. Furthermore, we demonstrate how both fractions are influenced by changes to filtration procedure and solvent conditions. Notably, a 200 nm nylon membrane effectively removes the aggregated fraction; we present a concentration-dependent investigation of solutions following this protocol, using static and dynamic light scattering, which reveals additional weak aggregation in these unfractionated samples. Overall, we demonstrate that AF4 is highly suited to LBG characterisation, providing structural information for both well-dispersed and aggregated fractions, and expect the methods employed to apply similarly to other galactomannans and associating polymer systems.