The preparation of guar gum nanoparticles by nanoprecipitation and cross-linking method is reported here. Nanoparticles act as potential carries for several classes of drugs and cosmetics. It has been found that the formation of nanoparticles depends upon the molecular mass of the galactomannan, solvent, surfactant, cross-linker and agitation. The galactomannan nanoparticles functionalized with lipase and crystal violet as model drugs were used for release study. The sizes of the particles in suspension have been measured by light scattering technique. The size and the morphology of the particles have been determined by electron microscopy studies. Optimized method produced spherical nanoparticles of size approximately 20-50 nm with a polydispersity index in the range 0.1-0.4.
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http://dx.doi.org/10.1016/j.ijbiomac.2009.11.003 | DOI Listing |
J Food Sci
January 2025
Department of Food Science and Technology, Faculty of Food Industry, Bu-Ali Sina University, Hamedan, Iran.
Edible coating (EC) can reduce excessive oil absorption in deep-fat fried food products. Ultrasound is an efficient pretreatment to preserve the quality characteristics of fried samples. The impact of guar gum based EC and sonication on the quality parameters of fried zucchini slices was investigated.
View Article and Find Full Text PDFACS Omega
January 2025
School of Petroleum Engineering, Xi 'an Shiyou University, No. 18, East Section of Electronic second Road, Yanta District, Xi'an, Shaanxi 710054, China.
This study examined the effects of salt content and salt type on the properties of the hydroxypropyl guar gum fracturing fluid. In this study, we conducted a thorough analysis of the impact that various ions in seawater have on the performance of fracturing fluids. We identified the cross-linked polymer that performs optimally at a specific concentration of the binding agent.
View Article and Find Full Text PDFJ Food Sci
January 2025
Department of Nutrition Science, Faculty of Medicine, Universitas Diponegoro, Semarang, Indonesia.
Noodles are usually rich in carbohydrates but lack essential nutrients such as protein, fiber, vitamins, and minerals, potentially causing metabolic problems if consumed in the long term. This review explores strategies to improve the quality of noodles through substitution and fortification. Substitution is replacing the main ingredient with a more nutrient-dense alternative, such as sweet potato starch, which has been shown to improve the nutritional content of noodles, such as fiber and beta carotene.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
Department of Food Science, Faculty of Bioresources and Environmental Sciences, Ishikawa Prefectural University, 1-308 Suematsu, Nonoichi, Ishikawa 921-8836, Japan.
Obesity and metabolic disorders are rising global health concerns, emphasizing the need for effective dietary interventions. High-viscosity dietary fibers such as bacterial cellulose (BC) and guar gum (GG) have unique properties that may complement each other in modulating gut microbiota and metabolic health. This study investigates their effects in high-fat diet-fed mice.
View Article and Find Full Text PDFFood Funct
January 2025
College of Food Science and Engineering, Ocean University of China, No. 1299 Sansha Road, Qingdao, 266404, China.
Low molecular weight galactomannan (LMGM), a soluble dietary fibre derived from guar gum, is recognized for its prebiotic functions, including promoting the growth of beneficial intestinal bacteria and the production of short-chain fatty acids, but the mechanism of alleviating diarrhea is not fully understood. This study established an acute diarrhea mouse model using senna leaf decoction and evaluated the therapeutic effects of LMGM by monitoring diarrhea scores, loose stool prevalence, intestinal tissue pathology and gene expression, and gut microbiota composition and metabolisms. The results indicated that LMGM significantly reduced diarrhea scores and loose stool prevalence within two hours post-treatment.
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