This study was performed to determine the effect of xanthan, guar, CMC and gum acacia on functional and pasting properties of starch isolated from water chestnut (Trapa bispinosa). Morphological properties of water chestnut starch with CMC were studied by scanning electron microscopy (SEM). The addition of hydrocolloids significantly enhanced the solubility of water chestnut starch (WCS) while reduced swelling power and freeze-thaw stability. The hydrophilic tendency of WCS was increased by xanthan gum; however, with addition of gum acacia it decreased significantly. Starch was modified with guar and gum acacia exhibited highest% syneresis. Guar gum was found to be effective in increasing the clarity of water chestnut starch paste. The addition of CMC significantly reduced the pasting temperature of WCS indicating ease of gelatinization. The setback was accelerated in the presence of xanthan gum but gum acacia delayed this effect during the cooling of the starch paste. Only xanthan gum was found to be effective in increasing breakdown showing good paste stability of WCS.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1016/j.ijbiomac.2017.05.046 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Ultrasonic-Assisted Synthesis and Cytocompatibility Assessment of TiO/SiO Nanoparticles-Impregnated Gum Arabic Nanocomposite: Edible Coating of Dates for Shelf-Life Extension.
Polymers (Basel)
January 2025
Nanobiotechnology and Molecular Biology Research Laboratory, Department of Food Science and Nutrition, College of Food Science and Agriculture, King Saud University, Riyadh P.O. Box 2460, Saudi Arabia.
The post-harvest management of fruit is crucial to preventing its decay and loss. Generally, edible coatings are applied to fruit to avoid decay and microbial contamination. We have used ultrasonication to synthesize TiO and residue-derived biosilica embedded in gum arabic nanocomposite.
View Article and Find Full Text PDFPhysicochemical Characterization, Storage Stability Behavior, and Intestinal Bioaccessibility of Clove Extract Encapsulated Using Varying Combinations of Gum Arabic and Maltodextrin.
Foods
January 2025
School of Agriculture, Food and Ecosystem Sciences, Faculty of Science, The University of Melbourne, Parkville, VIC 3010, Australia.
Clove (, L.) is a rich source of polyphenols and antioxidants, but its intense flavor, poor solubility, and instability may limit its widespread and efficient use in industrial applications. In a series of laboratory-scale experiments, gum Arabic (GA) and maltodextrin (MD) were used as coating agents in various proportions (ranging from 0MD:100GA to 100MD:0GA) for encapsulation of clove extract using a freeze-drying method.
View Article and Find Full Text PDFEnhanced storage and gastrointestinal stability of spray-dried whey protein emulsions with chitosan and gum Arabic.
Int J Biol Macromol
January 2025
Department of Agricultural Biotechnology, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea; Center for Food and Bioconvergence, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea; Research Institute of Agriculture and Life Science, Seoul National University, Gwanak-gu, Seoul 08826, Republic of Korea. Electronic address:
Protein-based emulsions are widely utilized for delivering bioactives but suffer from thermodynamic instability, microbial spoilage, and gastrointestinal instability, necessitating enhancement strategies. This study explores the improvement of whey protein isolate (WPI) emulsions through chitosan (CS) coating and spray drying with maltodextrin (MD) or gum Arabic (GA). Canola oil droplets were stabilized with WPI, electrostatic coated with CS, and spray-dried.
View Article and Find Full Text PDFFormulation of Hydrogel Beads to Improve the Bioaccessibility of Bioactive Compounds from Goldenberry and Purple Passion Fruit and Evaluation of Their Antiproliferative Effects on Human Colorectal Carcinoma Cells.
Gels
December 2024
Group of Toxicology, Food and Therapeutic Alternatives, College of Pharmaceutical and Food Sciences, University of Antioquia UdeA, Calle 67, Medellin 053108, Colombia.
Goldenberry and purple passion fruit contain bioactive compounds (BCs) that can prevent gastrointestinal cancers; hydrogel beads can protect and control their release in the gastrointestinal tract. This study aimed to develop an encapsulating material for fruit hydrogel beads (FHBs) to increase their bioaccessibility and to assess antiproliferative effects. A blend of goldenberry-purple passion fruit was encapsulated using ionic gelation and electrospraying.
View Article and Find Full Text PDFFabrication and saltiness enhancement of salt hollow particles by interface migration.
Food Res Int
February 2025
National Engineering Research Center of Wheat and Corn Further Processing, School of Food Science and Engineering, South China University of Technology, Guangzhou 510640, China. Electronic address:
The morbidity of the chronic diseases such as the hypertension and cardiovascular diseases has been increasing in recent decades. The unhealthy diet with excessive salt intake is one of the proegumenal causes. In this research, spherical hollow salt particles with high specific surface area and durable ginger flavor were prepared as a seasoning powder for salt reduction and saltiness enhancement in solid foods.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!