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Characterisation of Gum Ghatti and Comparison with Gum Arabic
Abstract
The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. This book presents the latest research from leading experts in the field. Some of the topics covered within this book include biochemical characterisation, the use of antibodies, immunostaining and enzyme hydrolysis, chemical and physicochemical characterization, engineering food microstructure, the role of biopolymers in the formation of emulsions and foams, hydrocolloids and health aspects. This book will be a useful reference for researchers and other professionals in industry and academia, particularly those involved directly with food science.
... 14 As compared to gum arabic, the intrinsic viscosity of gum ghatti showed higher η, indicating that gum ghatti molecules are of asymmetric nature. 58 According to Karamella and co-workers, 59 the intrinsic viscosity of gum arabic is in the range of 1−73 mL/g for different samples from Sudan. The viscosity of the solution increases with a decreases in temperature and increase in concentration. ...
... 62 As the temperature of the emulsion is increased to 60°C, its stability also increases, which means it is safe upon mild heating. 58 4.2. Functional Characteristics. ...
... As compare to gum arabic, gum ghatti has a high potential against acid resistance, salt resistance, and the ability to bind with oil at lower concentration. 58 While the viscosity profile and sugar composition are similar, the protein content for gum ghatti is approximately 1.5× higher than that of gum arabic. Emulsions of 5% gum ghatti show a similar viscosity and emulsification property as those using 15% gum arabic and have higher storage stabilities (i.e., maintain their suspension of oil without causing separation after storage) than gum arabic. ...
Microwave (MW)-based dry blanching can inactivate oxidative enzymes like peroxidase (POD) and polyphenol oxidase (PPO) rapidly and retain a higher amount of water-soluble nutrients, like ascorbic acid. This study compared the MW-based dry blanching of potato slices of various thicknesses (5, 8, and 10 mm) with conventional methods (water and steam blanching). The time required for water and steam blanching was longer than that required for MW blanching. Potato slices of 10 mm thickness required a longer blanching duration compared with slices of a lesser thickness (5 and 8 mm). The MW-blanched samples (77.37–83.5%) retained a higher content of ascorbic acid, followed by steam-blanched (69.15–74.92%) and water-blanched (67.18–71.54%) samples. The Page, modified Page, Midilli–Kucuk, and Hii, Law, and Cloke models predicted the thin layer drying of potato slices (5 mm thickness) better with a higher coefficient of determination values (0.9607–0.9976) compared to Fick’s and Exponential models (0.8942–0.9444).
... 14 As compared to gum arabic, the intrinsic viscosity of gum ghatti showed higher η, indicating that gum ghatti molecules are of asymmetric nature. 58 According to Karamella and co-workers, 59 the intrinsic viscosity of gum arabic is in the range of 1−73 mL/g for different samples from Sudan. The viscosity of the solution increases with a decreases in temperature and increase in concentration. ...
... 62 As the temperature of the emulsion is increased to 60°C, its stability also increases, which means it is safe upon mild heating. 58 4.2. Functional Characteristics. ...
... As compare to gum arabic, gum ghatti has a high potential against acid resistance, salt resistance, and the ability to bind with oil at lower concentration. 58 While the viscosity profile and sugar composition are similar, the protein content for gum ghatti is approximately 1.5× higher than that of gum arabic. Emulsions of 5% gum ghatti show a similar viscosity and emulsification property as those using 15% gum arabic and have higher storage stabilities (i.e., maintain their suspension of oil without causing separation after storage) than gum arabic. ...
Gum ghatti, popularly known as Indian gum and obtained from Anogeissus latifolia, is a complex high-molecular-weight, water-soluble, and swellable nonstarch polysaccharide comprised of magnesium and calcium salts of ghattic acids and multiple monosugars. Unlike other nontimber forest produce, gums ghatti is a low-volume but high-value product. It has several applications and is widely used as food, in pharmaceuticals, and for wastewater treatment and hydrogel formation, and it has attracted a great deal of attention in the fields of energy, environmental science, and nanotechnology. Industrial applications of gum ghatti are primarily due to its excellent emulsification, stabilization, thickening, heat tolerance, pH stability, carrier, and biodegradable properties. However, utilization of gum ghatti is poorly explored and implemented due to a lack of knowledge of its production, processing, and properties. Nevertheless, there has been interest among investigators in recent times for exploring its production, processing, molecular skeleton, and functional properties. This present review focuses on production scenarios, processing aspects, structural and functional properties, and potential applications in the food, pharmaceuticals, nonfood, and other indigenous and industrial usages.
... These PSCs chemical structure and molecular build are frequently influenced by their source of pollutants, techniques of extraction, and ways of processing (Elkony, Ibrahim, Abu El-Farh, & Abdelhai, 2021). Table 1 is a list of the various gums' categories and component parts (Al-Assaf, Amar, & Phillips, 2008;Barak, Mudgil, & Taneja, 2020;Graham, Marina, & Blencowe, 2019;Koyyada & Orsu, 2021;Chuanjie, Liu, Lei, Li, Wang, & Jiang, 2021;Nayak & Hasnain, 2019;Prajapati, Jani, Moradiya, & Randeria, 2013;Singh & Barreca, 2020). The complex PSC and carbohydrate polymers are found in plant gums (PGs). ...
Gum-based hydrogels (GBHs) have been widely employed in diverse water purification processes due to their environmental properties, and high absorption capacity. More desired properties of GBHs such as biodegradability, biocompatibility, material cost, simplicity of manufacture, and wide range of uses have converted them into promising materials in water treatment processes. In this review, we explored the application of GBHs to remove pollutants from contaminated waters. Water resources are constantly being contaminated by a variety of harmful effluents such as heavy metals, dyes, and other dangerous substances. A practical way to remove chemical waste from water as a vital component is surface adsorption. Currently, hydrogels, three-dimensional polymeric networks, are quite popular for adsorption. They have more extensive uses in several industries, including biomedicine, water purification, agriculture, sanitary products, and biosensors. This review will help the researcher to understand the research gaps and drawbacks in this field, which will lead to further developments in the future.
... GG, like most other natural tree exudate gums like gum arabic and gum karaya, is harvested by hand. 29 At 3%-5% concentration a highly viscous (100-500 cps) dispersion of uniform smoothness and texture results. The dispersions are non-Newtonian, as is true of most water-soluble gums and their viscosity increases geometrically with concentration. ...
The intention of the present study was to synthesize Gum ghatti‐cl‐poly(acrylic acid)/‐o‐MWCNT hydrogel by free radical copolymerization method where the role of various ingredients are as: Gum ghatti as biopolymer (GG), acrylic acid (AA) as a probe for synthetic monomer, ammonium persulfate as initiator and methylene bis‐acrylamide (MBA) as a crosslinker. The oxidized multiwalled nanocarbon tubes (‐o‐MWCNT) with variable amounts (0–50 mg) were used as fillers. The as‐prepared hydrogels were characterized by X‐ray diffraction, scanning electron microscope and Fourier transform infrared spectroscopy. The rheological investigation of hydrogels revealed that the storage modulus (G′) was always higher than the loss modulus (G″) in the linear viscoelastic region over the entire frequency range. The persistent covalence crosslinking is responsible for the solid‐like behavior and elastic nature (G′ > G″). Hydrogels containing Gum ghatti‐cl‐poly(acrylic acid)/‐o‐MWCNT increased with strain. The nonlinear oscillatory shear increases by the addition ‐o‐MWCNT. The features shown highlight the potential of Gum ghatti‐cl‐poly(acrylic acid)/‐o‐MWCNT hydrogels for agricultural, medicinal, and pharmaceutical applications.
This research paper aims to investigate a comparative study on the population density of seven selected gum-yielding plants. The objective of the study was to assess the population density and distribution patterns of these plants in Sakoli Forest region with their ecological and economic significance. The selected gum-yielding plants include Anogeissus latifolia, Buchanania cochinchinensis, Chloroxylon swietenia, Lannea coromandelica, Pterocarpus marsupium, Soymida febrifuga and Terminalia elliptica. The study involved field surveys, data collection, and statistical analysis to quantify the population density and explore the relationship between geographical variables and plant distribution. The findings of this research contribute to our understanding of gum-yielding plant populations and provide valuable insights for their sustainable management and utilization.
Background: The Anogeissus latifolia (Combretaceae, Myrtales) bark is used to make Ghatti gum. It is an indigenous tree gum to India. Considering its toxicity, mutagenicity, and teratogenicity, the USA regularity status regarded gum ghatti as a safe ingredient in food additives due to their bioavailability, extended accessibility, non-toxicity, and affordable pricing, plant-based gums and mucilages are the main components in many pharmaceutical formulations. Objective: The goal of the latest study was to create and describe a new drug delivery polymer that was used to create an innovative drug delivery system. These compete with numerous polymeric materials for use as various medications in the modern days and have made tremendous progress from being an excipient to creative drug carriers. Method: In this article we have find all the information of ghatti gum in medicines and related fields have been found in literature, research publications, and patents. Result: This paper includes a thorough examination of the grafting procedure as well as developments in the novel gum ghatti medication delivery system. Conclusion: In this study article we will provide an overview of the Gum Ghatti and discuss how it may be viewed as a viable polystyrene for creating various novel drug delivery systems.
Flavourings are usually complex blends of solid or liquid compounds that need to be turned into a format useful to the food or beverage manufacturer. They often require protection during processing, transport, and storage to make sure that the consumer has a delightful and authentic flavour experience during food and beverage consumption. Flavour delivery systems provide flavourings in liquid format as emulsions or in dry format embedded in a solid matrix or core-shell capsule.
Organic particles are increasingly being utilized instead of inorganic ones to form and stabilize Pickering emulsions for food applications. In particular, polysaccharide-based particles are being used for this purpose because they can be assembled from low-cost, abundant, and sustainable ingredients. However, the functional performance of individual natural polysaccharides is often limited. Consequently, there has been interest in extending their performance by using physical or chemical modification methods. In this paper, we review recent advances in using natural polysaccharides, modified polysaccharides, and polysaccharide complexes as particles to form and stabilize Pickering emulsions. In particular, we focus on the impact of particle properties, emulsion composition, and environmental conditions (pH, ionic strength, and temperature) on the stabilization and properties of polysaccharide-based Pickering emulsions. In addition, we examine a number of potential applications of these emulsions: to encapsulate and deliver bioactive ingredients; to control the digestion of emulsified lipids; and, to create fat substitutes.
Gums are complex carbohydrate molecules which have the ability to bind water and form gels at low concentration. These carbohydrates are often associated with proteins and minerals in their structure. Gums are of various types such as seed gums, exudate gums, microbial gums, mucilage gums, seaweeds gums, etc. Exudate gums are plant gums which ooze out from bark as a result of a protection mechanism upon injury. Exudate gums have been used by humans since ancient times for various applications due to their easy availability. The main characteristics which make them fit for use in various applications are viscosity, adhesive property, stabilization effect, emulsification action and surface‐active property. Major applications of these gums are in food products, the paper, textile, cosmetics and pharmaceutical industries, oil‐well drilling, etc. In the present paper, the chemistry, properties, processing and applications of commercially available exudate gums such as acacia gum or gum arabic, karaya gum, ghatti gum and tragacanth gum are discussed. Recent literature reveals that apart from the above mentioned applications, these gums also have nutritional properties which are being explored. Other gums cannot replace them because of their certain unique characteristics. © 2020 Society of Chemical Industry
The dynamic characterization of materials plays a major role in the present area. The many researchers are worked on solid materials and its characterization, it can be tested using dynamic mechanical analyzer (DMA), however, no such work on powder a semiliquid samples. The powder and liquid samples can also easily characterization as like solid samples using DMA. These powder samples are analyzed with a material pocket method which can be used to accurately determine very low levels of variation in powder properties, due to the high sensitivity of DMA to glass transitions. No such DMA studies on hydrogel and Gum powders. The gum powders are used in various applications start from food industries, pharmacy, natural gums paste, biomedical applications etc. among all this applications gum Ghatti is one of the powders using for varies applications. Around 50 milligrams of Ghatti powders are placed inside material pocket and analyzed storage modulus (G′), loss modulus (G″) and tan delta (δ). Also, understand the curing and glass transition effect using water, glycerin and superplastic from room temperature to 200°C. The result shows that storage modulus decreases with increase in temperature in pure Ghatti powder. The surprising improvement in storage modulus was found with an increase in temperature with addition of water, glycerin, and superplastic. However, loss modulus and tan delta are also having very significant influence and also shows a clear peak of the tan delta. The loss modulus results were found to be improved by adding solidifying agents, along with this water and superplastic better influence. But glycerine found to be hydrogel in nature and thermodynamic properties are much influenced by frequency.
Gum ghatti is a food additive in some parts of the world, serving as an emulsifier, a stabilizer, and a thickening agent. To evaluate its genotoxic potential, we conducted Good Laboratory Practice compliant in vitro and in vivo studies in accordance with the Organisation for Economic Co-operation and Development (OECD) guidelines. No evidence of toxicity or mutagenicity was detected in a bacterial reverse mutation assay using five tester strains evaluating gum ghatti at up to 6 mg/plate, with or without metabolic activation. Gum ghatti also did not induce chromosome structural damage in a chromosome aberration assay using Chinese hamster ovary cells. To assess the ability to induce DNA damage in rodents, a combined micronucleus/Comet assay was conducted in male B6C3F1 mice. Gum ghatti was administered at 1000, 1500, and 2000 mg/kg/day by gavage once daily for 4 days and samples were collected 4h after the final dosing. No effect of gum ghatti was measured on micronucleated reticulocyte (MN-RET) frequency in peripheral blood, or DNA damage in blood leukocytes or liver as assessed by the Comet assay. Our results show no evidence of genotoxic potential of gum ghatti administered up to the maximum concentrations recommended by OECD guidelines.
Gatifolia, a commercial gum ghatti (Anogeissus latifolia) product was studied for its structural, thermal, and rheological characteristics. This study may prove helpful for the use of gum ghatti in a diverse range of food applications. The molecular weight (M(W)) and R(g) (radius of gyration) for gum ghatti were calculated to be approximately 8.94 x 10(7) g/mol and 140 nm, respectively, using high-performance size exclusion chromatography (HPSEC) system combined with multi-angle laser light scattering (MALLS). Gum ghatti solutions exhibited pseudoplastic behavior (as determined by flow experiments), which became more prevalent with increasing concentrations. Gum ghatti also displayed time-dependent shear-thickening behavior and showed negative hysteresis during up-down flow measurements. Under the measurement conditions at the range of frequencies and temperatures studied, the gum did not behave as a typical viscoelastic gel.
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