Xanthan Locust Bean Gum Research Articles

Scaffolds for Cultured Meat on the Basis of Polysaccharide Hydrogels Enriched with Plant-Based Proteins.

The world population is growing and alternative ways of satisfying the increasing demand for meat are being explored, such as using animal cells for the fabrication of cultured meat. Edible biomaterials are required as supporting structures. Hence, we chose agarose, gellan and a xanthan-locust bean gum blend (XLB) as support materials with pea and soy protein additives and analyzed them regarding material properties and biocompatibility. We successfully built stable hydrogels containing up to 1% pea or soy protein. Higher amounts of protein resulted in poor handling properties and unstable gels. The gelation temperature range for agarose and gellan blends is between 23–30 °C, but for XLB blends it is above 55 °C. A change in viscosity and a decrease in the swelling behavior was observed in the polysaccharide-protein gels compared to the pure polysaccharide gels. None of the leachates of the investigated materials had cytotoxic effects on the myoblast cell line C2C12. All polysaccharide-protein blends evaluated turned out as potential candidates for cultured meat. For cell-laden gels, the gellan blends were the most suitable in terms of processing and uniform distribution of cells, followed by agarose blends, whereas no stable cell-laden gels could be formed with XLB blends.

Interaction of xanthan gums with galacto- and glucomannans. part I: molecular interactions and synergism in cold gelled systems

Several studies have investigated xanthan-guar gum (XG-GG), xanthan-locust bean gum (XG-LBG), and xanthan-konjac glucomannan (XG-KGM) blends but little attention has been paid to the physical interactions between the hydrocolloids on a molecular basis. This requires a consistent sample preparation. Often, LBG is heated up to dissolve completely and then xanthan is added, whereas mixtures with guar gum are prepared at room temperature. To understand the synergy during gelation it is necessary to investigate the xanthan-hydrocolloid solutions in the non-heated state because it sets and controls the preferred initial conditions for the given interactions by chain stiffness, charge and polarity under different concentrationsIn this first part of the publication we focused on blends which are all prepared at room temperature and analysed the molecular interaction in these cold mixed systems. Regarding this, we used Rheology and AFM measurements to characterise the single molecules and the mixing behavior and synergism of the blends. We found, that the cold mixed systems are not stable at room temperature and show a phase separation after one and two days, according to the sample, but are stable when stored at 4 °C. Further, these mixing and demixing properties are highly corresponding to the synergism. Blends with xanthan-guar gum with the weakest mixing properties show the weakest synergism, whereas xanthan-konjac blends with a good mixing behavior exhibit the highest synergism. From the AFM micrographs it was observed that XG-KGM gave most homogeneous mixtures, whereas XG-LBG and XG-GG showed strong phase separation. Based on our experimental results and the characteristics of the molecules such as molecular size, shape and side chains we propose molecular models to explain the physical interactions in these systems which are supported by atomic force microscopy.

Sorption properties and phase transitions temperature of freeze-dried strawberry model based on hydrocolloids with a tailored structure

ABSTRACTThe aim of this work was to investigate the effect of aerated structure on sorption properties and phase transitions temperature of freeze-dried hydrocolloid gels. Sugars and citric acid were added to gels with low-methoxyl pectin (LMP), the mixtures of xanthan gum and locust bean gum, xanthan gum and guar gum, to create freeze-dried strawberry model. Hydrocolloid type changed freeze-dried strawberry model properties, but aeration time was generally insignificant. LMP gels porous structure increased sorption properties and decreased the glass transition temperature. Freeze-dried strawberry models based on hydrocolloids mixture were characterized by more compact structure, which decreased the sorption ability and increased the glass transition temperature.

Обоснование технологии получения биологически активной добавки из трепанга (Apostichopus japonicus)

Sea cucumber Apostichopus japonicas is distinguished by high diversity of biologically active substances. Their extraction by honey is one of traditional ways of the sea cucumber using as a therapeutic and prophylactic agent. Mixture of xanthan gum and locust bean gum with apple pectin in different concentrations is used as the honey solvent. Organoleptic properties and viscosity of the compound of sea cucumber mixed with this honey solvent in different proportions are evaluated and their ratio providing uniform and stable consistency with viscosity 3.0-4.5 Pa . s during long-term storage is chosen as the optimal one. The product heating to 70 о C causes a significant increase in viscosity that can be explained by loss of water from muscular tissue of the sea cucumber and its binding with the structure-forming agent. The heating of the compound with 1 % of xanthan gum causes the viscosity increasing in 4 times as compared with the control sample. The sequence of technological methods for producing the biologically active supplement «Trepang on honey» with stable structure and composition is proposed. The supplement contains 0.3 % of glucosamine and 0.1 % of glycosides. Daily dosage of this supplement is determined.

Effects of xanthan–locust bean gum mixtures on the physicochemical properties and oxidative stability of whey protein stabilised oil-in-water emulsions

The effects of xanthan gum (XG)–locust bean gum (LBG) mixtures (0.05, 0.1, 0.15, 0.2 and 0.5 wt%) on the physicochemical properties of whey protein isolate (WPI) stabilised oil-in-water (O/W) emulsions containing 20% v/v menhaden oil was investigated. At higher concentrations, the apparent viscosity of the emulsions containing XG/LBG mixtures was significantly higher (p<0.05) than the emulsions containing either XG or LBG alone. Locust bean gum showed the greatest phase separation, followed by XG. Microstructure images showed depletion flocculation at lower biopolymer concentrations, and thus led to an increase in creaming instability and apparent viscosity of the emulsions. Addition of 0.15, 0.2 and 0.5 wt% XG/LBG mixtures greatly decreased the creaming of the emulsions. The rate of lipid oxidation for 8-week storage was significantly lower (p<0.05) in emulsions containing XG/LBG mixtures than in emulsions containing either of the biopolymer alone.

Investigation of Elastic Modulus of Xanthan and Locust Bean Gum at Different Concentrations of Mixture Using Cascade Model

Small amplitude oscillatory shear tests were performed to measure the elastic modulus of 1:1 xanthan–locust bean gum (X/L) mixed gels prepared with different total polymer concentrations (C = 0.1% to 3%). The critical concentration of X/L mixture was determined to be 0.15%. Based on the elasticity exponent (t) values, the concentration–modulus power–law relationship suggested the existence of two concentration regimes – a low concentration regime (0.15 ≤ C ≤ 0.5%) with tlow = 3.88 and a high concentration regime (0.5 ≤ C ≤ 3.0%) with thigh = 1.47. The elastic active network chain of X/L mixed gels was determined by the cascade model, and compared with the similar calculation based on the classical rubber elastic theory. The cascade model clearly showed the existence of nonideality parameter and enthalpic contribution to the X/L mixed gel. Practical applications The concentration dependence at the highest interaction might be useful for developing highly concentrated xanthan and locust bean gum mixture gels. Most studies of xanthan and locust bean gum mixtures focused only on the lower concentration regime. In this study the modulus at a higher concentration increased but eventually saturated.

Application of Design of Experiment for Floating Drug Delivery of Tapentadol Hydrochloride

The aim of the present study was to apply design of experiment (DOE) to optimize floating drug delivery of tapentadol hydrochloride. Tapentadol hydrochloride is a synthetic opioid used as a centrally acting analgesic and effective in both experimental and clinical pain. The half-life of the drug is about 4 hours and oral dose is 50 to 250 mg twice a day. For optimization 32 full factorial design was employed for formulation of tapentadol hydrochloride tablets. Sodium bicarbonate was incorporated as a gas-generating agent. Combination of polymers Xanthan gum and Locust bean gum was used to achieve controlled release effect. The concentration of polymers was considered as the independent variables and dependent variables were floating lag time and swelling index of the tablets. From the factorial batches, it was observed that formulation containing combination of 20% sodium bicarbonate and 10% citric acid shows optimum floating ability whereas the formulation containing 20% Xanthan gum and 28% Locust bean gum shows optimum sustained drug release pattern with adequate floating.

Optimization of Gum Combination in Prebiotic Instant Hot Chocolate Beverage Model System in Terms of Rheological Aspect: Mixture Design Approach

Mixture design was used to investigate the effects of four different gums (xanthan gum, guar gum, alginate and locust bean gum) and their combinations on the rheological properties of a prebiotic model instant hot chocolate beverage (including 3.5% inulin) and to determine their interactions in the model beverage. Simplex centroid mixture design was applied to predict the physicochemical (soluble solids, pH, colour properties) and rheological parameters (consistency index (K), flow behaviour index (n) and apparent viscosity (η50)) of the samples. In the model, the optimum gum combination was found by simplex centroid mixture design as 59% xanthan gum and 41% locust bean gum, and the highest K value was 33.56 Pa sn. The increase of guar gum and alginate in the gum mixture caused a decrease in the K value of the sample.

Effect of high hydrostatic pressure and high dynamic pressure on stability and rheological properties of model oil-in-water emulsions

Both static and dynamic high pressure applications provide interesting modifications in food structures which lead to new product formulations. In this study, the effects of two different treatments, high hydrostatic pressure (HHP) and high dynamic pressure (HDP), on oil-in-water emulsions were identified and compared. Microfluidization was selected from among the HDP homogenization techniques. The performance of each process was analyzed in terms of rheological modifications and emulsion stability improvements compared with the coarse emulsions. The stability of the emulsions was determined comparatively by using an analytical photo-centrifuge device employing novel analysis technology. Whey protein isolate (WPI) in combination with a food polysaccharide (xanthan gum, guar gum or locust bean gum) were used as emulsifying and stabilizing ingredients. The effective disruption of oil droplets and the degradation of polysaccharides by the shear forces under high pressure in HDP microfluidization yielded finer emulsions with lower viscosities, leading to distinctive improvements in emulsion stability. On the other hand, improvements in stability obtained with HHP treatment were due to the thickening of the emulsions mainly induced by protein unfolding. The corresponding increases in viscosity were intensified in emulsion formulations containing higher oil content. Apart from these, HHP treatment was found to be relatively more contributive to the enhancements in viscoelastic properties.

Formulation Study and Evaluation of Matrix and Three-Layer Matrix Tablets Oral Controlled Drug Delivery System Based on Xanthan Gum and Locust Bean Gum

The present study was carried out to develop oral controlled release matrix tablets and three layer matrix tablets of highly water soluble diltiazem HCl using natural polymers Xanthan gum (XG), locust bean gum (LBG) and a mixture XG: LBG in 1:1 ratio as matrix forming agent, and anionic Sodium Carboxyl Methyl Cellulose as release retardant layer on the matrix core, Di calcium Phosphate (DCP) and Micro crystalline Cellulose (MCC) as fillers. Matrix core tablets were prepared with by granulation technique.The characterization of physical mixture of drug and excipeints was performed by infra red spectroscopy. The finding of the study indicated that the matrix tablets prolonged the release, but predominantly in a first order fashion, layering with SCMC granules on the matrix core, provided linear drug release with zero order kinetics. The influence of layers on matrix core and release rate was described by the peppas equation, model independent approach, Mean dissolution time (MDT) and dissolution efficiency (D.E 8%). The addition of SCMC layers on the matrix core could notably influence the dissolution behavior and mechanism of drug release. Increasing the quantity of layers caused decreased values of k and increased n value, in a linear relationship. MDT for matrix tablet (S6) and three layer matrix tablets (S6L3) was found to be 5.16h and 11.97h, D.E 8% was 76.23% and 66.21% respectively. These indicated that the release of drug is slower from the three layer matrix tablets. Type of fillers has a limited effect on the drug release mechanism from matrix tablets. Stability studies revealed that the formulation was stable at 45°±2°C and 75±5%RH. Hence natural polymer as matrix core and anionic polymer SCMC as retardant layer in the form of three layer matrix tablets provided the zero order release of highly water soluble Diltiazem HCl.

Utilization of chestnut flour in gluten-free bread formulations

In this study, gluten-free bread formulations using chestnut and rice flours at different ratios (0/100, 10/90, 20/80, 30/70, 40/60, 50/50 and 100/0) were tested. In addition, the influence of hydrocolloid blend (xanthan–locustbean gum (LBG), xanthan–guar gum blend) and emulsifier DATEM on the rheological properties of dough formulations and quality parameters of breads were also investigated for the samples having chestnut/rice flour ratio of 10/90, 20/80, 30/70 and 40/60. Herschel–Bulkley model was found to explain the flow behavior of all dough formulations. The power-law index ( n) of dough samples at 25 °C ranged from 0.52 to 0.87, the consistency index ( K) of the samples ranged from 3.6 to 79 Pa s n and the yield stress of the samples ranged from 4.8 to 85.9 Pa. The breads prepared with chestnut/rice flour ratio of 30/70 and containing xanthan–guar blend and emulsifier, had higher quality in terms of hardness, specific volume, color and sensory values. However, elevated levels of chestnut flour led to some deterioration in quality parameters (low volume, harder texture and darker color) regardless of gum blend and emulsifier addition.

Rheological properties of gluten-free bread formulations

In this study, the rheological properties of rice bread dough containing different gums with or without emulsifiers were determined. In addition, the quality of rice breads (volume, firmness and sensory analysis) was evaluated. Different gums (xanthan gum, guar gum, locust bean gum (LBG), hydroxyl propyl methyl cellulose (HPMC), pectin, xanthan–guar, and xanthan–LBG blend) and emulsifiers (Purawave ™ and DATEM) were used to find the best formulation for gluten-free breads. Rice dough and wheat dough containing no gum and emulsifier were used as control formulations. The rice dough containing different gums with or without emulsifiers at 25 °C showed shear-thinning behavior with a flow behavior index ( n) ranging from 0.33–0.68 (except pectin containing samples) and consistency index ( K) ranging from 2.75–61.7 Pa s n . The highest elastic ( G′) and loss ( G″) module were obtained for rice dough samples containing xanthan gum, xanthan–guar and xanthan–LBG blend with DATEM. When Purawave ™ was used as an emulsifier, dough samples had relatively smaller consistency index and viscoelastic moduli values compared to DATEM. The viscoelastic parameters of rice dough were found to be related to bread firmness. Addition of DATEM improved bread quality in terms of specific volume and sensory values.

Studies on development of oral colon targeted drug delivery system of locust bean and xanthan gum.

Colon drug delivery system of Aceclofenac was attempted using locust bean and xanthan gum. The influence of buffer pH and drug/polymer ratio on the drug release was studied. Dissolution studies were performed in HCl buffer pH1.2, Phosphate buffer pH 7.4 and Phosphate buffer pH 6.8. The results were then compared by pretreatment of all formulations with HCl buffer pH1.2 for 2 hours followed by next 3 hours in Phosphate buffer pH 7.4 and then in 100 ml Phosphate buffer pH 6.8 that contained 4% w/v rat caecal contents for further 19 hours. The rapid release of drug was seen from formulation having 100% locust bean gum. Whereas, it was relatively slow for matrices containing optimum concentration of xanthan gum and locust bean gum. Thus it can be concluded that locust bean and xanthan gums have good potential to act as carrier for developing Colon drug delivery system. Key words: Colon specific drug delivery, Locust bean gum, Xanthan gum, aceclofenac.

Textural properties of legume protein isolate and polysaccharide gels

AbstractThe influence of legume proteins from lupin, pea and fababean on the formation of gels prepared by heat treatment in the absence or presence of xanthan gum, locust bean gum and NaCl was investigated. The resulting fracture and texture properties of gels not only are associated with the heating process used to form the gel but also depend on the conformational aspects of xanthan–locust bean gum in admixture with legume proteins, which after 10 days of aging reinforce the system. The fracture and textural properties are explained in terms of the effect of the protein–polysaccharide molecular structure and physicochemical conditions applied in the gel system during the gel preparation and measurements. Copyright © 2006 Society of Chemical Industry

Rheological study of xanthan and locust bean gum interaction in dilute solution: Effect of salt

An oscillatory capillary rheometer was used to investigate the effects of NaCl, KCl, and CaCl2 on visco-elastic properties of xanthan and locust bean gum (LBG) blends in dilute solution. Gums were evaluated for intrinsic viscosity and elastic component. Molecular conformation of the xanthan–LBG complex was assessed by the power-law and Huggins equations. Addition of any of the three salts reduced significantly the intrinsic viscosity and elastic component of the gum blends, with a pronounced effect from divalent ions, compared with monovalent ions. The 60% xanthan–40% LBG blend exhibited the strongest attraction between xanthan and LBG. For the three salts, the attraction weakened when 5-mM salt was added and vanished with the addition of 50-mM salt. The strongest attraction between xanthan and LBG molecules was also evidenced by a positive Huggins miscibility coefficient Km, and a positive attraction–repulsion coefficient α. With addition of 50 mM of any of the three salts, the coefficient α became negative, suggesting a strong repulsion between the two gums. The power-law coefficient b increased as salt concentration and LBG fraction increased in the blends for the three salts, suggesting a more flexible xanthan–LBG complex dependent on salt concentrations and LBG.

Study of emulsions stabilized with Phaseolus vulgaris or Phaseolus coccineus with the addition of Arabic gum, locust bean gum and xanthan gum

The properties of o/w emulsions stabilized with 1%w/v common bean ( Phaseolus vulgaris L.), V or scarlet runner bean ( P. coccineus L.), Coc extracted by isoelectric precipitation or ultrafiltration, at pH 7.0 and 5.5, with the addition of Arabic gum, locust bean gum, xanthan gum and a mixture of xanthan gum–locust bean gum (0.1 %w/v and 0.25 %w/v) are studied. The stability of emulsions was evaluated on the basis of oil droplet size, creaming, viscosity and protein adsorption measurements. The addition of Arabic gum, caused an increase in D[4,3] values and a decrease in the amount of protein adsorbed at the interface. The addition of locust bean gum in some emulsions reduced the amount of protein adsorbed. The addition of xanthan and to a less extend of the polysaccharide mixture, promoted a decrease in D[4,3]. So, emulsion stability was affected by the polysaccharide nature. Differences were also observed with respect to the protein nature, the method of its preparation and emulsion's pH. All polysaccharides enhanced the emulsions viscosity with xanthan and xanthan–locust bean gum exhibiting the higher values. V isolates and isoelectricaly precipitated isolates of both V, Coc showed higher viscosity values. The stability was enhanced by the increase of the viscosity of the continuous phase and the creation of a network, which prevents the oil droplets from coalescence.

Rheological study of xanthan and locust bean gum interaction in dilute solution

An oscillatory capillary rheometer was used to investigate visco-elastic properties of xanthan and locust bean gum (LBG) blends in dilute solution. Gums were evaluated for intrinsic viscosity and the elastic component. Molecular conformation of the complex of xanthan–LBG was assessed by the power law and the Huggins equations. A 60% xanthan–40% LBG blend exhibited the strongest attraction between xanthan and LBG molecules as evidenced by a greater intrinsic viscosity, the polymer miscibility coefficient α, the elastic component, and a positive Huggins coefficient K m . The power-law model was successfully applied to predict the molecular conformation of xanthan and LBG alone in dilute solution and was exhibited as rod-like and random coil conformation. The power-law coefficient b increased as the LBG fraction increased in the blends, suggesting a more flexible xanthan–LBG complex dependent on LBG.

Strain-hardening properties of physical weak gels of biopolymers

Weak gels of biopolymers are frequently used in food applications. Dynamic rheological measurements, performed at low strain in the linear domain are useful to characterize the network properties, e.g. gelation, ageing and mechanical recovery after shearing. However, the rupture properties of these gels are also of great interest to complete their characterization. Several weak gels containing carrageenan, xanthan–locust bean gum, pectin or alginate–pectin were investigated. The behaviour of these gels under large strain was studied either in dynamic mode or under constant low shear rate conditions. In many cases, a strain-hardening behaviour was observed: above the upper limit of the linear domain, the stress increased more than proportionally to the strain. A good agreement in stress–strain variations was observed between the results from dynamic and constant shear rate modes. This hardening effect, generally associated with a large deformability, gave to these gels a large resistance to rupture, with regards to their modulus. This can be related to the functionality of the biopolymer systems in terms of texture or suspension properties. As an example, in fluid gels, it allows the suspension of particles with a very weak network (typically a modulus of 1 Pa).

Influence of shear rate and concentration ratio on viscous synergism. Application to xanthan—Iocust bean gum— NaCMC mixtures Influencia de la velocidad de cizalla y la relación de concentraciones en la sinergia viscosa. Aplicación a mezclas de xantana-garrofín-CMCNa

A method is described that allows the development of an empirical approach to quantify synergistic interactions and their variations with shear rate. The approach is based on the definition of a viscous synergism index, Iv. The method is applied to xanthan-locust bean gum gels, and an equation is developed for relating the synergism index to shear rate, γ, and the locust bean gum/xanthan gum concentration ratio, z. The value of at which that function has a maximum, IMV, is calculated. This value of z provided an estimation of the proportion of gums at which maximum synergism occurs. A decreasing exponential dependence of these IMV on γ is shown. The influence of the addition of a fixed proportion of a third gum (NaCMC) is also analyzed. The results obtained for the higher γ values are analogous to those of other authors.

Viscoelastic properties of [formula omitted] mixtures: comparison of guar gum with locust bean gum

The rheological behaviour of xanthan guar gum systems has been investigated and compared to that of xanthan locust bean gum mixtures using oscillatory shear and creep-recovery measurements. The total polysaccharide concentration was kept constant at 0.5% w/w, the xanthan galactomannan ratio ranged from 1 99 to 90 10 and three ionic strengths were studied. As for xanthan locust bean gum mixtures, strong synergistic phenomena were exhibited by xanthan guar gum systems. Clearly, the addition of xanthan gum even at a very low level to a guar gum solution induced a transition of the system from a macromolecular solution to a structured system displaying gel-like properties. The comparison between three guar gum samples with different molecular weights evidenced a strong effect of the molecular weight: the higher this parameter, the stronger the synergistic interaction. At a low xanthan galactomannan ratio ( < 10 90 ), xanthan guar gum mixtures, xanthan locust bean gum mixtures (with comparable galactomannan molecular weights) resulted in similar viscoelastic behaviour. In contrast, at a higher xanthan galactomannan ratio, a stronger synergism was exhibited with locust bean gum, as expected. The rheological properties were greatly influenced by the presence of electrolyte. In the case of xanthan guar gum systems, the storage ( G′) and the loss ( G″) moduli were increased when electrolyte was present, in contrast to xanthan locust bean gum mixtures which exhibited a reverse tendency. These results provide evidence that xanthan gum plays a major role in the rheological behaviour of the xanthan galactomannan systems even at a low concentration. Overall, similar results were found with xanthan guar or xanthan locust bean gum mixtures. However, differences in the mechanism may exist according to the mannose galactose ratio of the galactomannan and also to the xanthan galactomannan ratio and the ionic strength.