Malva Nut Gum Research Articles

Application of Gold Nanoparticles Synthesized with Malva Nut Gum as Reducing Agent for scFv Conjugates in a Colorimetric Chikungunya Virus Detection

Gold nanoparticles have good surface plasmon properties in the presence of free electrons on their surface. The presence of free electrons on the surface of the plasmon causes gold nanoparticles to be able to bind to various kinds of biomolecules and proteins, including single-chain variable fragments (scFv). In this study, gold nanoparticle conjugates with Chikungunya antiviral scFv have been successfully prepared with the aim of developing a colorimetric method for rapid detection of envelope protein Chikungunya virus (E2 CHIKV). The manufacture of gold nanoparticles was carried out using malva nut gum and trisodium citrate as reducing agents. The results showed the formation of the AuNP-scFv conjugate which was characterized by a shift in the maximum wavelength for gold nanoparticles synthesized using malva nut gum as a reducing agent from 532.89 nm to 536.62 nm. Similarly, for gold nanoparticles synthesized using trisodium citrate as a reducing agent, the maximum wavelength shifted from 528.99 nm to 531.95 nm. The detection result of E2 CHIKV protein using the AuNP-scFv conjugate has not shown a positive result

Alginate and malva nut gum-based hydrogels incorporated with brewer’s spent grain as a source of fibre and antioxidants

Hydrogels were prepared using malva nut gum (MVG) and alginate as a structuring agent via the ionotropic gelation method. For preparation as a source of fibre and antioxidant, the hydrogels were incorporated with brewer’s spent grain (BSG) at varying concentrations (0 - 10%). Then, the characteristics and stability of the beads were evaluated based on heating and the storage pH of the beads. The antioxidant activities of the hydrogels increased proportionally with the BSG content. The incorporation of BSG, especially at high concentration, enhanced the bead stability with the beads showing good stability under acidic pH conditions, perhaps because of molecular interactions between the hydrogel-structuring agents and the chemicals available in BSG, as suggested by the FTIR profiles. Then, the hydrogels incorporated with BSG were introduced to passionfruit juice, and their stability was observed throughout 2 w storage. The most appropriate BSG concentration incorporated into the beads was 7.5%, based on its good stability in the juice model, and the relatively high antioxidant capacity of the beads. Therefore, it could be feasible to use the MVG-alginate-based hydrogels incorporated with BSG for the production of healthy food, due to the presence of fibre and the antioxidant in the beads.

Effect of extracted malva nut gum on reducing high glucose levels by Caco-2 cells

Abstract Mucilage of malva nut seeds has been commercially produced as a functional beverage in many South East Asian countries. The purposes of this research were, first, to analyze chemical compositions of different layers of malva nut seeds. Second objective was to investigate the efficacy and dose response of malva nut gum (MNG) for the reduction of glucose uptake in Caco-2 cells. Third objective was to determine the effect of 30 min pre-incubation of Caco-2 cells with various MNG preparations on the uptake of glucose. Caco-2 cells were incubated in Dulbecco's Modified Eagle's Medium (DMEM) containing (i) different concentrations of glucose (i.e. 5.5, 25 mM), (ii) different sources of glucose (i.e. sucrose, starch), (iii) different types of dietary fiber contained in different preparations of gum extracted from malva nut seeds and guar nuts. The cells were incubated in glucose containing DMEM under two different conditions: simultaneous and 30 min pre-incubation conditions. Scanning electron microscopy showed porous surface of extracted MNG compared to malva nut seed. In 25 mM glucose concentrate containing DMEM, the optimal level of dietary fiber to significantly reduce glucose uptake was 0.25% for malva nut seed, extracted MNG and mixed gum, but 0.5% for guar gum. FT-IR showed additional bands in the mixture of each gum and glucose. The contents of glucose uptake for the cells pre-incubated for 30 min, were 50–85% lower than that of the control. These results demonstrate that MNG is effective in lowering glucose uptake by Caco-2 cells in both low and high carbohydrate concentrations.

Technological properties, in vitro starch digestibility and in vivo glycaemic index of bread containing crude malva nut gum

SummaryThe effects of crude malva nut gum (CMG) on the texture, digestion and the glycaemic index (GI) of white bread were investigated. Different CMG levels (0%, 2.5%, 5%, 7.5% and 10% w/w based on weight of flour) were added into a bread formula. The lightness (L*) and loaf‐specific volumes of the bread decreased with increased CMG levels. Firmness of the bread increased with increased CMG content. The in vitro starch digestion kinetics showed that bread containing CMG had generally lower predicted GI (74–81 vs. the control). In vivo human testing showed that increasing the CMG reduced the GI of the bread. The GI values of bread containing CMG ranged from 73 to 98 of the control. Overall liking scores of consumers ranged between ‘like slightly’ and ‘like moderately’ (6.1–7.1) compared to 7.1 for the control. Thus, the addition of CMG in carbohydrate‐based foods may lower the GI.

Effect of salt, rice bran oil and malva nut gum on chemical, physical and physico – Chemical properties of beef salt – Soluble protein and its application in low fat salami

The effect of salt, malva nut gum (MNG) and rice bran oil (RBO) on pH, water holding capacity (WHC) and rheological properties of beef salt soluble protein (BSSP) was studied. BSSP, which possessed protein 6.8%, was extracted with saline buffer. The MNG, which was extracted with water and precipitated with 95% ethanol, had dark brown color (L*, b* and a* at 36.1, 11.6 and 7.0, respectively), 50% yield, 75.1% carbohydrates, 15.5% moisture, 4.7% ash, 4.7% protein and water activity at 0.344. The effect of MNG (0.2, 0.4 and 0.6%) and NaCl (2, 3 and 4%) on BSSP gel strength was studied. The rheological properties of all treated samples revealed the property as a gel-like material with a network formed by a loosely-ordered structure with the consistency of viscoelastic gel. The increase of MNG resulted in higher WHC and storage modulus at all salt concentrations. The addition of 3% NaCl and 0.6% MNG into BSSP gel provided the gel with highest storage modulus, imparted the strongest gel. This treatment was selected and subjected to mix with RBO at 5, 10, 15 and 20%. The addition of RBO decreased gel strength. BSSP gel with 10% RBO had greatest gel strength and WHC. This condition was found appropriate for designing a low fat salami. The developed salami possessed higher titratable acidity and thiobarbituric acid number, and lower hardness and chewiness than basic formulation, while liking scores in all characteristics and overall liking score of those two formula were not significantly different (p > 0.05).

Extraction, characterization and application of malva nut gum in water treatment.

In view of green developments in water treatment, plant-based flocculants have become the focus due to their safety, degradation and renewable properties. In addition, cost and energy-saving processes are preferable. In this study, malva nut gum (MNG), a new plant-based flocculant, and its composite with Fe in water treatment using single mode mixing are demonstrated. The result presents a simplified extraction of the MNG process. MNG has a high molecular weight of 2.3 × 10⁵ kDa and a high negative charge of -58.7 mV. From the results, it is a strong anionic flocculant. Moreover, it is observed to have a branch-like surface structure. Therefore, it conforms to the surface of particles well and exhibits good performance in water treatment. In water treatment, the Fe-MNG composite treats water at pH 3.01 and requires a low concentration of Fe and MNG of 0.08 and 0.06 mg/L, respectively, when added to the system. It is concluded that for a single-stage flocculation process, physico-chemical properties such as molecular weight, charge of polymer, surface morphology, pH, concentration of cation and concentration of biopolymeric flocculant affect the flocculating performance.

Physical quality and in vitro starch digestibility of bread as affected by addition of extracted malva nut gum

Malva nut gum (MNG) was extracted by alkaline solution. The previous studies showed that the extract had viscosity and gelling properties as well as inhibited α-amylase activity in starch solution 1.5–2.0 folds higher than that of original malva nut gum. This research was aimed to investigate the α-amylase inhibitory effect of alkaline-extracted MNG in solid food and to determine physical properties of MNG-containing bread. The scanning electron microscopy of in vitro digestibility with α-amylase of MNG-containing breads showed less porosity and more undigested starch granules remained intact with the matrix compared to control. This finding was consistent with the reduction of glucose (33–40%) and maltose (23–39%) levels compared to that of control after α-amylase digestion for 180 min in a dialysis system. The results showed that extracted MNG significantly (p < 0.05) increased loaf volume, and moisture content by 1.5–12%, and 8.2–12.8%, respectively compared to that of control. Addition of extracted MNG in bread formulation significantly reduced moisture loss and firmness of the bread crumb after storage for three days.

New Vegetal Biopolymeric Flocculant: A Degradation and Flocculation Study

Polyacrylamide (PAM) is known to pose a hazard to human health. A newly explored plant-based flocculant, malva nut gum (MNG) is hypothesized to treat water and as a green material. This study investigates the biodegradation, thermal degradation and photodegradation of MNG and its flocculation capability. The results show MNG has a high biodegradation rate and low oxygen consumption rate. MNG biodegraded at Day-17, whilst, PAM did not show completion of biodegradation by the end of the experiment. Thermal degradation analysis shows MNG has a few decomposition stages and ash content. The photodegradation analysis shows photochemical changes in the structure of MNG and PAM. Factorial experiments show pH, concentration of cation and the concentration of MNG were the influential factors in coagulation-flocculation process. Optimization study observed 97% turbidity reduction at pH 5.77, the concentration of cation at 0.05 mM and the concentration of MNG at 0.42 mg/L. Conclusively, MNG operates effectively at near neutral pH and at low concentration. Such results strongly suggest that MNG is a suitable candidate, which could be used to replace PAM, as flocculant in water treatment.

Pasting behaviour, textural properties and freeze–thaw stability of wheat flour–crude malva nut ( Scaphium scaphigerum) gum system

The effect of replacement of crude malva nut gum (CMG) at 0%, 2.5%, 5%, 7.5% and 10% w/w on pasting behaviour, textural properties and freeze–thaw stability of wheat flour was investigated. Replacement of wheat flour by CMG significantly elevated ( p < 0.05) the peak viscosity (128–669 RVU), hot paste viscosity (77–363 RVU), breakdown (51–306 RVU) and final viscosity (157–557 RVU) of wheat flour pastes. Pasting temperature (59–85 °C) of the flour decreased with increasing CMG content. The textural parameters including hardness, springiness, cohesiveness, gumminess and chewiness of the mix gels decreased with higher level of CMG. Freeze–thaw stability measurement revealed that wheat gel mixtures containing higher level (7.5% and 10%) of CMG decreased syneresis more than 80% after 3 freeze–thaw cycles, when compared to non-CMG sample. The rate of syneresis depended on CMG concentration and number of freeze–thaw cycles. The results demonstrated that higher viscosity, softer texture and lower syneresis of wheat gel could be attained using CMG.

In vitro retardation of glucose diffusion with gum extracted from malva nut seeds produced in Thailand

Mucilage of malva nut fruit has been used as traditional medicine in Thailand. Our laboratory has succeeded in extracting malva nut gum (MNG) from malva nut seeds by using alkaline-extraction method. The extract had higher gelling properties compared to water-extracted MNG. This research was aimed to investigate the effect of MNG on the retardation of glucose diffusion in in vitro dialysis processes. The results showed that alkaline-extracted MNG significantly (p<0.05) reduced glucose content in dialysate compared to control containing no dietary fibre. MNG at 1% (w/w) concentration was more effective than that of 0.5% (w/w) concentration. The mixture of MNG and guar gum significantly (p<0.05) reduced glucose in dialysate by 50–82% compared to that of control. In starch digestion process, the mixture of MNG and guar gum showed greater reduction of glucose (3–7 folds) in dialysate at 15–30min.

Rheological properties of extracted malva nut gum ( Scaphium scaphigerum) in different conditions of solvent

Mucilage of malva nut fruit has been used as traditional medicine in Thailand. Health benefits of this mucilage are linked to its gelling property. This research was aimed to evaluate oscillatory rheological properties of malva nut gum (MNG) in different conditions of solvent (pH, ionic strength, and co-solutes addition). A small strain oscillation (0.1% strain) was used to investigate gelling properties of MNGs extracted with alkaline solutions compared to original MNG. Alkaline extracted MNGs showed higher storage modulus than did the original MNG. FT-IR of alkaline extracted MNGs showed carboxylic bonds with the reduction of galacturonic acids to increase the storage modulus compared to that of original MNG. Sodium chloride and calcium chloride strongly influenced the swelling of MNG, while the effect was smaller with K + and Mg 2+ ions. Addition of 5% sucrose into MNG solution increased gel strength of the polymer more than that of MNG solution containing 10% sucrose. Addition of guar gum into MNG solution increased storage modulus in either salts or acid containing system.

Effect of malva nut gum (purified and crude), sodium chloride and phosphate on cooking, texture, colour, rheology and microstructure of different chicken meat batters

1. In the first experiment, the effect of adding purified malva nut gum (PMG) to comminuted poultry breast meat batters formulated with different contents of sodium chloride (NaCl; 10 to 30 g/kg) and tripolyphosphate (TPP; 0 and 5 g/kg) was studied. 2. Increasing salt (sodium chloride) content, along with the addition of 1 g/kg PMG, was beneficial in reducing cooking loss. At all salt contents, batters with PMG showed lower springiness than batters without PMG. Adding PMG to the batter with 20 g/kg salt and TPP decreased fracture force, springiness and chewiness. 3. In a second experiment, the effects of PMG (0·0, 3·0 and 6·0 g/kg), crude malva nut gum (CMG; 3·0 g/kg) and TPP (0·0 and 4·0 g/kg) on cooking loss, fat loss, colour, texture, rheology and microstructure of emulsified chicken meat batters were studied. 4. Increasing PMG reduced cooking and fat losses. Adding TPP increased hardness, springiness, cohesiveness and chewiness. The 1·0 g/kg PMG and TPP provided the greatest hardness. The batter with 3·0 g/kg PMG resulted in the lowest lightness (L*) and highest redness (a*). Adding PMG and TPP resulted in stable batters, as was evident by light microscopy results. The rheological evaluation showed the highest G′ in the batter with 4·0 g/kg TPP followed in decreasing order by the batters containing TPP plus 3·0 g/kg PMG, TPP plus 1·0 g/kg PMG, 3·0 g/kg PMG, 1·0 g/kg PMG, 3·0 g/kg CMG and the control. 5. Overall, the results are important for developing new applications where malva nut gum can be used to improve yield and stability of meat products.

Effect of Crude Malva Nut Gum and Phosphate on Yield, Texture, Color, and Microstructure of Emulsified Chicken Meat Batter

The effect of crude malva nut gum (CMG) use (0.0, 0.2, 0.6%) and sodium tripolyphosphate (TPP) addition (0.0, 0.5%) on the cook loss, texture, color, and microstructure of mechanically deboned chicken meat batters was studied. Increasing the level of CMG (a gum currently not used by the meat industry) in batters without TPP significantly increased yield. The batters with both CMG and TPP showed lower cook and fat losses compared with batters with CMG alone. Using 0.2 or 0.6% CMG and 0.5% TPP provided higher hardness values compared with using 0.6% CMG alone. The batter with 0.5% TPP and the batters with both CMG and TPP showed higher springiness compared with batters with CMG alone. Increasing the CMG level to 0.6% reduced the lightness and redness of the cooked products. Overall, the study demonstrated the beneficial effect of using CMG and TPP in improving the yield, stability, and texture of emulsified meat batters.

Textural and sensory quality of poultry meat batter containing malva nut gum, salt and phosphate

The effect of crude malva nut gum (CMG) addition to poultry breast meat batters formulated with different salt levels (0–3 g/100 g NaCl) and phosphate (0 and 0.5 g/100 g) was studied. Increasing the salt level resulted in an overall increase of cook yield, and the addition of CMG (0.2 g/100 g) further improved yield at all salt levels. The cooked batter with 2 g/100 g NaCl and phosphate showed the highest values for all of textural parameters. However, the cohesiveness and chewiness were reduced by the addition of 0.2 g/100 g CMG. In addition, the effect of incorporating CMG (0.0, 0.2 and 0.6 g/100 g) into commercial type frankfurters, made from mechanically deboned chicken meat (MDCM), was evaluated. Frankfurters with 0.2 g/100 g CMG showed low cooking loss and had better textural properties than the frankfurters without CMG. Frankfurters lightness and redness were reduced due to CMG. Sensory analysis results indicated that the frankfurters with 0.2 g/100 g CMG were more firm and elastic. Overall, the study indicates the potential use of CMG to improve yield and textural parameters of meat products.

Malva nut gum. (Part I): Extraction and physicochemical characterization

Malva nut is the seed of Scaphium scaphigerum and has long been used as a traditional medicine in South East Asia. This paper reports on the extraction and characterization of gums from malva nut seed. Sequential extraction with water, 0.05 M HCl, and 0.05 M NaOH solutions resulted in 1, 6 and 20% gum yield, respectively, based on the dry weight of the seeds. The alkaline extracted gum fraction was further characterized and revealed 62.0% carbohydrates, 8.3% ash and 8.4% protein. The major constituent monosaccharides of the gum were 31.9% arabinose, 29.2% galactose and 29.5% rhamnose, as measured by acid hydrolysis and ion exchange chromatography. The gum also contained 6.4% uronic acid and small amounts of glucose, xylose and mannose. Methylation analysis revealed that alkaline extracted malva nut gum was primarily composed of terminal l-Ara f, 1,3-linked l-Ara f, 1,4-linked d-Gal p, 1,4-linked d-GalA p with small amounts of branching units: 1,2,4-linked d-Gal p and 1,2,3,4-linked Rham p. The gum showed a single peak in the size exclusion chromatography from which the average molecular weight and intrinsic viscosity were determined to be 6.65×10 6 Da and 10.0 dl/g, respectively. These values are much higher than the many commercial hydrocolloid gums. Further purification of the gums by dialysis, against deionised water, and decoloring by hydrogen peroxide treatment reduced the molecular weight and intrinsic viscosity of the polysaccharides.