Persian Gum Research Articles

INCREASING THE SHELF-LIFE TROUT FILLETS BY SODIUM CASEINATE-PERSIAN GUM BIOCOMPOSITE FILM INCORPORATED WITH GINGER EXTRACT

The effects of sodium caseinate (SC)-Persian gum (PG) films enriched with Zingiber officinale extract (ZOE) were investigated on the quality of rainbow trout over a 16 day at 4°C. The trout filets were divided to 4 groups as uncoated, coated with SC-PG, SC-PG-1% ZOE and SC-PG-1.5% ZOE. Sensorial, chemical and microbial characteristics of trout samples were evaluated on 0, 4, 8, 12 and 16 days of storage. GC-MS analysis exhibited that ZOE is rich in phenolic compounds including zingiberene and cis-6-shogaol. Active films embedded with 1.5% of ZOE revealed a remarkable decline in bacterial growth over the storage time. Wrapping with SC-PG-1.5%ZOE composite film tended to delay the elevation of thiobarbituric acid and peroxide value. Samples containing 1.5% ZOE were mostly preferred by sensory panelists. Based on the results of the present study, the edible films were suitable candidates for preserving quality properties and extending the shelf life of rainbow trout fillets.

Encapsulation of Curcumin With Persian Gum and Its Application to the Production of Functional Yogurt: Physicochemical, Antioxidant, Sensory Properties, and Starter Bacteria Survival Study

ABSTRACTThis study aimed to evaluate the ability of Persian gum to encapsulate curcumin and enhance its stability in dairy products. Given the increasing interest in functional foods, this study investigated the incorporation of nanocapsules containing curcumin (CLN) into functional stirred yogurt (CLN‐Y). CLN was prepared with Persian gum (PG) at different levels and included in the yogurt formula (CLN‐Y1%, CLN‐Y2%, and CLN‐Y3%). The physicochemical properties, rheological characteristics, antioxidant activity (AA), survival of starter bacteria, and sensory properties of the yogurt were evaluated over a 21‐day storage period at 4°C. The results showed that CLN significantly improved AA (reduction of 7.31% in the control vs. 1.85% in CLN‐Y3%), viscosity, hardness, and water holding capacity (reduction of 2.27% in control vs. 1.14% in CLN‐Y3%), while reducing syneresis (an increase of 10.87% in control vs. 3.16% in CLN‐Y3%) during storage (p < 0.05). CLN concentration directly affected AA. Although CLN‐Y exhibited a yellowish color and lower light intensity than the control, the samples were well accepted during storage. Increasing CLN levels led to decreased taste, color, and overall acceptance scores, and a 3% concentration is recommended for yogurt formulation due to its potential to improve yogurt quality, provide antioxidant benefits, maintain probiotic viability, and achieve high consumer acceptance during storage.

Effect of the membrane processing on tannin removal from soluble fraction of Persian gum

SummaryTannins, which are known as anti‐nutrient compounds with capability of limiting proteins and minerals bioavailability, are present in Persian gum. Ultrafiltration (UF, polysulfone membrane, 30 and 90 kDa, 1, 2 and 5 bar) and nanofiltration (NF, polysulfone, 400 Da, 2.5 and 5 bar) were used to remove tannin from the soluble fraction of Persian gum. The results revealed that the highest amount of tannin removal was achieved in UF (5 bar) and NF (5 bar). However, the use of the membrane process significantly decreased the apparent viscosity of the permeate, which might have an undesirable effect on the functionality of the gum. The effects of membrane molecular weight cut‐off, feed temperature, ultrasound pre‐treatment, feed concentration and pH, on the amount of tannic acid reduction, and changes in permeate flux, volume concentration factor difference, tannin reduction efficiency, and permeate apparent viscosity were evaluated. The results showed that total tannin removal efficiency was increased by ultrasound pre‐treatment, reduction of feed pH, and higher membrane molecular weight cut‐off. Increasing the feed temperature and concentration enhanced the apparent viscosity of permeate, although its value was lower than the control sample.

Tannin removal from Persian gum and investigation of physicochemical properties: Comparing different methods

Persian gum (PG) is a novel natural exudate gum and the main challenge regarding PG is tannin content of gum which limits its application in food and pharmaceutical industries. In fact, tannins are known as anti-nutrient compounds because they limit bioavailability of proteins and minerals. Hence, in this study, the effect of microwave radiation (180, 450, 600 W for 5 min), autoclaving (121 °C for 20 min), boiling (5, 10 and 15 min) and soaking either in water or saline solutions (mono- and divalent salts) was evaluated to remove tannins from Persian gum. Moreover, the effect of tannin removal on the physicochemical properties was investigated by evaluation of rheological properties (flow behavior and viscoelastic tests), zeta potential and Fourier transform infrared spectroscopy (FTIR) data. Our outcomes demonstrated that the highest tannin removal efficiency found to be 75.67 ± 0.25, 74.32 ± 0.54 and 67.08 ± 0.19 % which belonged to soaking in water (180 min), soaking in CaCl2 solution (1% w/v, 90 min) and boiling (15 min) treatments of brownish PG granules, respectively (p < 0.05). Interestingly, removal of tannin increased apparent viscosity of PG dispersion. Based on oscillatory tests, boiling treatment caused exhibition of solid-like behavior, in contrast to control sample. Tannin removal reduced zeta potential and the lowest reduction belonged to the gums soaked in water (from -32.3 to -28.7 mV); however, formation of ion-bridging in the presence of CaCl2 caused a remarkable decrease. FTIR analysis declared that in the boiled sample, a decrease was detected in vibration intensity within the range of 3200–3500 cm−1 (-OH groups) which can be due to heat degradation. Findings of the present research confirmed that soaking in water is a low-cost and practical method for tannin removal of PG, which almost had no negative effect on physiochemical properties of gum.

Effect of maltodextrin and Persian gum as wall materials and tannic acid as copigment on some properties of encapsulated sour cherry anthocyanin microcapsules

Due to the instability of anthocyanins, their application as natural colorants is limited. To improve their stability, anthocyanins extracted from sour cherry were copigmented with tannic acid at varying molar ratios. The optimal anthocyanin:copigment molar ratio was determined to be 1:0.25. Subsequently, both non-copigmented and copigmented anthocyanins (using the optimal tannic acid molarity) were spray-dried with either maltodextrin alone (T1 and T2) or a combination of maltodextrin and Persian gum (T3 and T4). The anthocyanin retention in T2 and T4 was approximately 53 % and 38 %, respectively, which were higher than in the non-copigmented samples. All powders demonstrated high encapsulation efficiency (>90.37 %). Stability tests on the anthocyanins conducted over 28 days indicated that light exposure had no effect on the reduction of anthocyanin content when maltodextrin was used. Thus, the copigmentation of anthocyanins with tannic acid, combined with encapsulation in maltodextrin, presents a promising method for producing a stable natural colorant.

Microencapsulation of fish oil rich in EPA and DHA using mixture of Arabic gum and Persian gum through spray‐drying technique

Microencapsulation of fish oil rich in EPA and DHA using mixture of Arabic gum and Persian gum through spray‐drying technique

Encapsulation of felty germander (Teucrium polium L.) extract using the freeze-drying method.

Extracts with antimicrobial and antioxidant properties are limited in their application in food products due to their inability to withstand harsh environmental conditions, such as high temperatures and oxygen exposure. Therefore, the present study investigated the nanoencapsulation of Teucrium polium L. extract using the freeze-drying method to facilitate its application and protection against environmental factors. In this regard, an emulsion containing Teucrium polium L. extract at concentrations of 10%, 20%, and 30% and a mixture of maltodextrin/Persian gum in three ratios of 1:2, 1:1, and 2:1 as the coating wall were produced and then dried in a freeze dryer. In the following, the properties of emulsions and produced nanocapsules were studied. According to the results, emulsions with high amounts of Persian gum showed more stability, zeta potential, and viscosity. However, their particle size and polydisparity index were lower than those of other emulsions. As the extract concentration increased, there was a decrease in stability, zeta potential, and viscosity, accompanied by an increase in particle size and polydispersity index. Concurrently, elevated concentrations of maltodextrin, Persian gum, and extract resulted in higher humidity, density, encapsulation efficiency, and antioxidant activity of the capsules. The most optimal properties of emulsions and nanocapsules were achieved at the 10% concentration of Teucrium polium L. extract and the 1:1 ratio of maltodextrin/Persian gum mixture as the wall material. It is noteworthy that the release rate of phenolic compounds reached its maximum value (88%) after 60 days.

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.

Characterization of chitosan/Persian gum nanoparticles for encapsulation of Nigella sativa extract as an antiviral agent against avian coronavirus

The aim of this study was to investigate the physicochemical characteristics of nanoparticles formed by the ionic gelation method between chitosan and water-soluble fraction of Persian gum (WPG) for encapsulation of Nigella sativa extract (NSE) as an antiviral agent. Our findings revealed that the particle size, polydispersity index (PDI), and zeta potential of the particles were in the range of 316.7–476.6 nm, 0.259–0.466, and 37.0–58.1 mV, respectively. The amounts of chitosan and WPG as the wall material and the NSE as the core had a considerable impact on the nanoparticle properties. The proper samples were detected at 1:1 chitosan:WPG mixing ratio (MR) and NSE concentration of 6.25 mg/mL. Fourier-transformed infrared (FTIR) spectroscopy proved the interactions between the two biopolymers. The effect of NSE on infectious bronchitis virus (IBV) known as avian coronavirus, was performed by the in-ovo method determining remarkable antiviral activity of NSE (25 mg/mL) and its enhancement through encapsulation in the nanoparticles. These nanoparticles containing NSE could have a promising capability for application in both poultry industry and human medicine as an antiviral product.

Facile synthesis of Persian gum–graphene oxide composite as a novel adsorbent for CO2 capture: characterization and optimization

Burning fossil fuels releases toxic gases into the environment and has negative effects on it. In this study, Persian gum@Graphene oxide (Pg@GO) was synthesized and used as a novel adsorbent for CO2 capture. The characterization of materials was determined through XRD, FTIR, FE-SEM, and TGA analysis. The operating parameters including temperature, Pressure, and adsorbent weight were studied and optimized by response surface methodology via Box–Behnken design (RSM-BBD). The highest amount of CO2 adsorption capacity was 4.80 mmol/g, achieved at 300 K and 7.8 bar and 0.4 g of adsorbent weight. To identify the behavior and performance of the Pg@GO, various isotherm and kinetic models were used to fit with the highest correlation coefficient (R2) amounts of 0.955 and 0.986, respectively. The results proved that the adsorption of CO2 molecules on the adsorbent surface is heterogeneous. Based on thermodynamic results, as the value of ΔG° is − 8.169 at 300 K, the CO2 adsorption process is exothermic, and spontaneous.

Evaluation and improvement of antioxidant activity and physicochemical properties of yogurt enriched with Persian gum (Amygdalus scoparia Spach) and fennel (Foeniculum Vulgare) extrac

Evaluation and improvement of antioxidant activity and physicochemical properties of yogurt enriched with Persian gum (Amygdalus scoparia Spach) and fennel (Foeniculum Vulgare) extrac

Evaluation and improvement of antioxidant activity and physicochemical properties of yogurt enriched with Persian gum (Amygdalus scoparia Spach) and fennel (Foeniculum Vulgare) extrac [pdf

Evaluation and improvement of antioxidant activity and physicochemical properties of yogurt enriched with Persian gum (Amygdalus scoparia Spach) and fennel (Foeniculum Vulgare) extrac [pdf

Sound Absorption and Natural Polysaccharides: The case of Persian Gum and Tragacanth Gum

Sound Absorption and Natural Polysaccharides: The case of Persian Gum and Tragacanth Gum

Impact of drying methods on textural/rheological attributes of insoluble fraction of Persian gum

Persian gum from the almond tree that produces sticky and viscous solutions. Insoluble fraction of Persian gum (IFPG) solutions were recovered and dried by different methods including freeze drying and oven drying at two temperatures, 45 °C to 65 °C. The influence of these drying methods on the textural and rheological characteristics and color of the insoluble fraction of Persian gum were studied in current research. At a shear rate of 75 s–1, the apparent viscosity of the dried-IFPG solution was achieved between 0.21 and 0.26 Pa s. The IFPG solution-apparent viscosity decreased from 0.26 to 0.16 Pa s., as the hot temperature increased from 45 °C to 65 °C and the drying method changed (freeze drying). The achievements indicate the suitability of the Herschel-Bulkelley model for modeling the flow behavior of the insoluble fraction of Persian gum (IFPG). The drying conditions of the insoluble fraction of Persian gum caused an effect on the textural change of the IFPG-gel and the highest amount of texture parameters related to hardness, cohesiveness, fracturability and adhesiveness of IFPG-gel were 0.0441 N, 7.816, 0.0156 N and 0.53 N s, respectively. 45 °C oven dried IFPG demonstrated a color with less brightness than others. So, the effective use of this gum is in the production of edible and coating films, food emulsifier, stabilization, improvement of rheological properties, stabilization, improvement of textural properties, improvement of viscosity and reduction of syneresis.

Properties of OSA-esterified insoluble fraction of Persian gum and its application in dairy cream.

In the present study, the insoluble fraction of Persian gum (IFPG) was modified with octenyl succinic anhydride (OSA) and its various properties were assessed. In addition, the effect of OSA-IFPG on the rheological and textural properties of dairy cream was investigated. Suitable conditions for achieving a degree of substitution (DS) of 0.023 were found at pH 9, IFPG concentration 4 wt%, OSA concentration 10 wt% and a temperature of 40 °C, within 120 min. The carbonyl group attachment in OSA-IFPG was also confirmed via Fourier transform infrared and H-nuclear magnetic resonance spectroscopy (1 H-NMR). While the X-ray diffraction test indicated no significant changes in the structure of the IFPG after modification with OSA, esterification increased the negative charge density, decreased thermal decomposition temperature and increased the emulsifying capacity to 100%, which was obtained for the first time. The use of OSA-modified IFPG in creams augmented the complex viscosity, loss and storage modulus, while also demonstrating the creation of a pseudo-gel network. The hardness and adhesiveness of the texture increased, which can be explained by the formation of a compact structure and reduced particle size. Overall, OSA-IFPG with hydrophilic and hydrophobic sections may function as an emulsifier and be recommended as a safe source of hydrocolloids for emulsion stability. It can also provide a positive physical structure when added to dairy cream, even if the fat concentration is lower than usual. © 2023 Society of Chemical Industry.

Effect of high-pressure homogenization treatment and Persian gum on rheological, functional properties and release kinetic of crocin from double emulsions

In the present study, the effect of water-soluble fraction of Persian gum (PG) and high-pressure homogenization (HPH) on some characteristics of double emulsions of (W/O/W) containing crocin was investigated. The results show the addition of PG increases the zeta potential and alters the charge on the droplet surface, thus reducing coalescence and improving emulsion stability. Also, the PG-coated emulsions have larger droplet sizes, but improved physical stability due to electrostatic and steric repulsions as well as high viscosity. HPH treatment leads to a decrease in droplet size and an increase in zeta potential, further improving emulsion stability. The findings suggest that the combination of PG and HPH treatment could be implemented to produce stable double emulsions for various applications like emulsions beverages containing crocin. Moreover, double emulsions stabilized with PG can positively affect the protection of crocin under gastrointestinal conditions, and more crocin can be absorbed by the body in the intestine. The dynamic behavior exhibited that the treated DEs using HPH behaved more like viscous fluids (G′< G″) when the frequency increased.

Fabrication of ɛ-Polylysine-Loaded Electrospun Nanofiber Mats from Persian Gum-Poly (Ethylene Oxide) and Evaluation of Their Physicochemical and Antimicrobial Properties.

In the present study, electrospun nanofiber mats were fabricated by mixing different ratios (96:4, 95:5, 94:6, 93:7, and 92:8) of Persian gum (PG) and poly (ethylene oxide) (PEO). The SEM micrographs revealed that the nanofibers obtained from 93% PG and 7% PEO were bead-free and uniform. Therefore, it was selected as the optimized ratio of PG:PEO for the development of antimicrobial nanofibers loaded with ɛ-Polylysine (ɛ-PL). All of the spinning solutions showed pseudoplastic behavior and the viscosity decreased by increasing the shear rate. Additionally, the apparent viscosity, G', and G″ of the spinning solutions increased as a function of PEO concentration, and the incorporation of ɛ-PL did not affect these parameters. The electrical conductivity of the solutions decreased when increasing the PEO ratio and with the incorporation of ɛ-PL. The X-ray diffraction (XRD) and Fourier-transform infrared (FTIR) spectra showed the compatibility of polymers. The antimicrobial activity of nanofibers against Escherichia coli (E. coli) and Staphylococcus aureus (S. aureus) was investigated, and the samples loaded with ɛ-PL demonstrated stronger antimicrobial activity against S. aureus.

Rheological behavior and textural characteristics resulting from the effect of different drying temperatures on the SFPG (soluble fraction of Persian gum)

Soluble fraction of Persian gum (SFPG) solutions were extracted and dried by oven drying method at different temperatures including 45, 55, 65 and 75 °C. The effects of these drying different temperatures on the rheological and textural properties and color of soluble fraction of Persian gum were investigated in present study. The apparent viscosity of the dried gum solution at a shear rate of 75 s−1 was obtained in the range of 0.24 to 0.66 Pa.s. The apparent viscosity of the SFPG solution decreased from 0.19 to 0.15 Pa.s., as the hot air temperature increased from 45 to 75 °C. Herschel-Balkli model is well able to model the flow behavior of soluble fraction of Persian gum solution (SFPG) in experiments. The drying the soluble fraction of the Persian gum changed the textural properties of the gel prepared from the gum and the highest numerical value related to hardness, fracturability, cohesiveness and adhesiveness of the prepared gel texture was obtained as 0.0465 N, 0.0451 N, 9.977 and 0.1799 N.s, respectively. The color of 45 °C oven dried SFPG was darker than others.

Influence of Persian Gum and Almond Gum on the Physicochemical Properties of Wheat Starch.

In this study, the influence of different levels (0.1, 0.2, and 0.3% w/w) of Persian gum or almond gum were incorporated into wheat starch, and their influences on water absorption, freeze-thaw stability, microstructure, pasting, and textural properties were investigated. The SEM micrographs revealed that the addition of hydrocolloids to starch leads to the formation of denser gels with smaller pores. The water absorption of starch pastes was improved in the presence of gums, and samples containing 0.3% almond gum had the highest water absorption. The rapid visco analyzer (RVA) data showed that the incorporation of gums significantly affected the pasting properties by increasing the pasting time, pasting temperature, peak viscosity, final viscosity, and setback and decreasing breakdown. In all the pasting parameters, the changes caused by almond gum were more obvious. Based on TPA measurements, hydrocolloids were able to improve the textural properties of starch gels, such as firmness and gumminess but decreased the cohesiveness, and springiness was not affected by the incorporation of gums. Moreover, the freeze-thaw stability of starch was enhanced by the inclusion of gums, and almond gum exhibited better performance.

Development of Persian gum-based microcapsules to speed up the release of cinnamon essential oil in the simulated saliva conditions

In this study, spray-drying technique was used to develop Persian gum-based microcapsules having cinnamon essential oil (CEO) where, using a simple centroid mixture design, the proportion of maltodextrin to Persian gum was optimized. The response factors which were optimized included powder recovery, encapsulation efficiency, and the release of CEO. Based on the formulation optimization, 8.25% maltodextrin and 1.74% Persian gum were required to achieve the optimum microcapsules having the highest powder recovery, encapsulation efficiency and CEO release. The evaluation of the optimum microcapsules was carried out based on particle size, moisture content, solubility, in vitro release, antioxidant activity, Fourier transform infrared spectra (FTIR), differential scanning calorimetry (DSC), and chemical compositions through Gas Chromatography-Mass Spectrometry (GC-MS). Physical interaction between CEO and the wall materials was proved by the results of FTIR. Enhanced water solubility of the CEO and guarding impact on antioxidant activity were observed in the optimum microcapsules. The pattern of the release of encapsulated CEO from simulated saliva is best described as the Fickian diffusion mechanism where immediate release (80%) of the encapsulated CEO was observed. Based on the findings of this study, efficient and novel carriers for the encapsulation of essential oils could be developed through Persian gum microcapsules.