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Biogenic synthesis of iron and zinc nanoparticles from carob seed extract (Ceratonia siliqua L.) and their antibacterial activity were studied. The characteristics of the prepared nanoparticles were evaluated shapes and sizes by field emission scanning electron microscopy (FESEM) analysis with mapping technique and energy dispersive X-ray analysis (EDX), and Fourier-transform infrared spectroscopy (FTIR) confirmed the functional group that contributes to the biogenic and antibacterial activity. The appearance of metal-oxygen bonds for both ZnO NPs and Fe2 O3 NPs in spectra and the presence of zinc, iron, and oxygen in varying proportions confirm the success of the biosynthesis of the nanoparticles. Ceratonia siliqua L. extract, iron, and zinc showed high effectiveness in removing bacteria from polluted water. [ABSTRACT FROM AUTHOR]

Summary: This study investigated the influence of hydrocolloid–flour mixtures on textural, structural, oil absorption and optical characteristics of batter‐coated fried meat. The batter coatings were formulated with corn, wheat and rice flours along with different hydrocolloids (methylcellulose, carboxyl methylcellulose, xanthan gum, locust bean gum, gum arabic). Textural and structural properties were assessed by acoustic‐mechanical and scanning electron microscopy, respectively. Results showed that the addition of hydrocolloids improved crispiness and reduced oil content in fried products. Comparative performances of the hydrocolloids in improving crispiness were in decreasing order as gum arabic > locust bean > xanthan gum > carboxyl methylcellulose > methylcellulose. Textural properties of the hydrocolloids were interwoven with the flour type, where corn flour demonstrating better crispiness than wheat and rice flours. The crispiness of hydrocolloids added batter increased up to seven times than the control samples. The hydrocolloids were found to significantly influence (P ≤ 0.05) the appearance of battered meat formulated with corn and wheat flours. Hydrocolloids showed prominent effect on wheat flour‐based batter in terms of average pore area, whereas highest impact on corn flour regarding the number of pores formed. [ABSTRACT FROM AUTHOR]

In this study, we are interested in preparing novel hydrogel and hydrogel nanocomposite-based adsorbents for removing methylene blue (MB) dye based on grafted locust bean gum (LBG). LBG hydrogel and hydrogel nanocomposite were synthesized using a radical polymerization technique in the absence and presence of TiO2 with LBG-cl-(acrylic acid (AA)-co-acrylamide (AAm)). Various analytical instruments Fourier transform infrared (FTIR), X-Ray diffraction (XRD), Scanning electron microscopy (SEM), and High-resolution transmission electron microscopy (HRTEM) were used to elucidate the chemical structure and surface morphology of the prepared samples. Using a batch adsorption experiment, the Langmuir isotherm model showed that LBG-cl-p(AA-co-AAm) hydrogel had a maximum adsorption capacity of 1540.9 mg/g and LBG-cl-(AA-co-AAm)/TiO2 hydrogel nanocomposites had a maximum adsorption capacity of 1273.4 mg/g at neutral pH. The thermodynamic data demonstrated that MB dye was removed via spontaneous adsorption. Furthermore, the regeneration study showed good recyclability for the obtained hydrogel nanocomposites through six consecutive reusable cycles. Therefore, the hydrogel nanocomposites are an effective adsorbent for the removal of MB dye from aqueous solutions. [ABSTRACT FROM AUTHOR]

The present study aimed to find solutions based on the use of plant-based ingredients that would improve the nutritional quality of meat products as well as ensure sensory and microbiological quality. Two fat replacers, lemon albedo (Citrus lemon) and carob seed gum (Ceratonia siliqua), were investigated by chemical analysis and panel testing to evaluate their effect on the nutritional and sensory quality of beef burgers. The antimicrobial activity of two plant extracts, from nettle (Urtica dioica) leaves and medlar (Eriobotrya japonica) seeds, was studied, evaluating the intensity of inhibitory action and the minimum inhibitory concentration against Pseudomonas spp. and Listeria innocua strains by plate test. In addition, the antioxidant activity of both extracts was evaluated. Based on the results, lemon albedo and medlar seed extracts were validated in a food model (beef burger) by a storage test and a challenge test. The storage test results highlight that medlar seed extract prevents the formation of thiobarbituric acid reactive substances (TBARSs) and ensures microbiological quality, inhibiting Enterobacteriaceae and Pseudomonas spp. Anti-Listeria efficacy was confirmed in situ by challenge test results. In conclusion, although fat replacers ensure nutritional and sensory quality, they do not satisfy microbiological quality. This study clearly demonstrates that the safety of low-fat burgers can only be achieved through the combination of appropriate fat replacers with well-selected natural antimicrobial extracts. [ABSTRACT FROM AUTHOR]

BACKGROUND RESULTS CONCLUSION This study investigated the contribution of 11 polysaccharides (2%, w/w), including pectin (PC), κ‐carrageenan (KC), ι‐carrageenan (IC), gellan gum (GG), guar gum (GM), sodium alginate (SA), konjac gum (KG), gum arabic (GA), fucoidan (FC), locust bean gum (LBG), and curdlan (CD), to the gel and microstructural properties of Meretrix meretrix clam gel (MMG).The hardness, springiness and chewiness of MMG with KC, IC, GG, SA and FC addition increased by ~10%–250%, while PC, GM, KG and LBG groups decreased by ~0.6% to 69%. KC, IC, SA, GG and FC decreased the cooking loss rate (CLR) by 69.4% to 88.7% and correspondingly enhanced the water holding capacity (WHC) by 10.2% to 21.4%, which was accompanied by an increased bound water and immobilized water area and high hydrogen proton density. The addition of KC transformed the MMG microstructure from a loose network with large pores to a compact, dense network, reducing lacunarity by 57.9%. The primary intermolecular forces in MMG with the incorporation of KC, IC, GG, SA and FC were hydrophobic interactions and disulfide bonds, which increased by 32.8%‐105.3% and 45.6%‐114.5% than MMG alone, respectively.Collectively, KC, IC, GG, SA and FC could improve the gel properties of MMG and the strongest synergistic combination was found in the MMG/KC system. This study suggests that the incorporation of polysaccharides is a strategy with potential for modifying the gel properties of shellfish surimi products. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Due to their biocompatibility and biodegradability, polysaccharide-based aerogels produced through supercritical fluid drying attract a lot of attention in the food industry, pharmaceuticals, tissue regeneration, etc. The aim of this study is to systematically review the types of polysaccharides used for aerogel fabrication, the approaches to their gelation before supercritical fluid drying, and the conditions of the drying. The literature screening was conducted according to the PRISMA protocol to give a full picture. Aerogels can be made using a wide range of polysaccharides (alginates, chitosan, agar, cellulose, carrageenans, starch, pectin, chitin, b-glucans, xanthan, guar gum, gellan gum, hyaluronic acid, tragacanth gum, locust bean gum), as well as polysaccharide-based biomaterials and artificial composites containing inorganic substances. The natural origin of the polysaccharides and a diversity of their chemical structure allow to explore a wide range of processing conditions for fabrication of aerogels for various applications. Different strategies to dissolve and gel the polysaccharides, aiming to reduce a number of required steps to aerogel formation and control its morphology, were reported. An analysis of the protocols used for supercritical drying of the formed gels showed trends toward process simplification and the implementation of one-pot strategies, as well as the better control over aerogel morphology, which open up opportunities for a wide application of polysaccharide-based aerogels in practice. [ABSTRACT FROM AUTHOR]

The main goal of this work was to develop bio-based and ecofriendly intelligent films as freshness indicators to monitor European hake (Merluccius merluccius) quality during storage by using a visual, non-destructive, and real-time technique. Locust bean gum (LBG)/κ-carrageenan (Car) films incorporating blueberry extract (BLE) or beetroot extract (BEE) were developed and their effectiveness to detect hake deterioration during 7 days of storage at 4 °C was evaluated. A visible color response from pink to blue was observed on the BLE films at the end of hake storage, which correlated with the hake deterioration profile, namely an increase in pH values (from 6.60 ± 0.04 to 8.02 ± 0.03), total viable count (TVC, from 4.61 ± 0.36 to 8.61 ± 0.21 log CFU/g), and total volatile basic nitrogen content (TVB-N, from 10.21 ± 1.97 to 66.78 ± 4.81 mg/100 g) beyond the spoilage threshold. The results of this study are very promising, since it was possible to develop a new effective intelligent bio-based responsive indicator film incorporating natural dye BLE, which has the potential to contribute to food waste reduction and improve food safety by detecting the hake freshness status. [ABSTRACT FROM AUTHOR]

Water-soluble binders—locust bean gum (LBG) and carboxymethyl cellulose (CMC) were tested with the SnS anode modified by new conducting material polypyrrole—carbon black composite (PPyCB) and compared with the environmentally unfriendly widely used polyvinylidene fluoride (PVdF) as an organic binder. The electrochemical properties of tested electrodes were investigated by galvanostatic charging/discharging tests, cyclic voltammetry, and electrochemical impedance spectroscopy. Kinetic parameters of electrode processes were calculated from resistances. The first discharge capacities were 2150 mAh g−1, 1250 mAh g−1, and 960 mAh g−1 for SnS-PPyCB-LBG, SNS-PPyCB-CMC, and SnS-PPyCCB-PVdF, respectively. The exchange current density for the SnS-PPyCB electrode is in the range of 4.6 × 10−6 mA cm−2 for the system with carboxymethyl cellulose to 1.97 × 10−6 mA cm−2 in the cell with LBG. Compared to PVdF, locust bean gum is an equally effective binder and may even enhance electrode kinetics. [ABSTRACT FROM AUTHOR]

Carob pulp flour has antidiabetic and antioxidant activities, is naturally sweet, and is rich in fibers. It is obtained from carob pod pulp from the evergreen tree Ceratonia siliqua L., which is grown in Mediterranean areas and is known for locust bean gum production. Despite its valuable effects on health, such as the modulation of the glycemic index, this ingredient has a tremendous impact on technological and hedonic features, mainly on color, flavor, and texture. In this paper, the qualitative features and consumers' acceptance of a carob-based gluten-free bakery product where rice flour was substituted at 40% with carob pulp flour were studied. A panel group of experts described the bread as dark, quite dense, sweet, aromatic, and with a limited bubble dispersion. On the other hand, the sensory assessment and the willingness to pay of consumers were assessed in two groups (a fully informed one about heathy attributes of the food and a blind one). The results indicated a moderate appreciation of the overall quality of the product (average score between 4 and 5 points on a 9-point Likert scale). The information about the food's healthy properties and the ability to maintain a low glycemic index did not enhance the consumers' perception of the product, while previous knowledge and involvement in the product consumption were perceived to have primary importance regarding the final consumers' choice. Finally, an accelerated shelf-life test was run on the packaged snack to evaluate the general quality and stability. The protective packaging helped in limiting bread decay and maintaining the textural characteristics. [ABSTRACT FROM AUTHOR]

In this study, sodium alginate (SA), locust bean gum (LBG) and mung bean starch (MBS) were used as raw materials. Dynamic rheometer, texture analyzer, differential scanning calorimeter, X-ray diffractometer and low-field nuclear magnetic resonance were used to explore the effects of SA, LBG and SA-LBG mixtures with different compounding ratios on MBS aging and their influence mechanisms. The results showed that adding SA, LBG and SA-LBG mixture can reduce the hardness, aging enthalpy value, recrystallization rate constant (k), relative crystallinity and water mobility of aged MBS gel, and increase its loss factor. Low-field NMR results found that the SA-LBG mixture increased the T2 of MBS gel. The results show that SA, LBG and SA-LBG mixture can delay the aging of MBS gel, among which the anti-aging effect of SA-LBG mixture is more significant. SA-LBG mixture at mass ratio of 1:1 exhibited a strongest synergistic effect on inhibiting MBS gel retrogradation. This may be due to that the synergistic effects between SA and LBG, as well as hydrogen binding among SA, LBG and starch, which could prevent interactions between starch molecules and inhibit starch recrystallization. These findings might provide useful information for improving MBS-based products’ shelf-life with introduction of SA-LBG.

Citric acid-locust bean gum (CA-LBG) was introduced as an excipient in tablet preparations. CA-LBG is a compound derived from the esterification of citric acid (CA) with locust bean gum (LBG). The experiment aimed to determine the potential and effect of CA-LBG as a glidant on microcrystalline cellulose (MCC). The CA-LBG concentrations in the experiments were 0.5%, 1.0%, 2.0%, and 4.0%. Talc and magnesium stearate (MgS) as a comparison. The mixtures were evaluated for flow rate and angle of repose. The mixture was compressed into tablets weighing 700 mg. Tablets were evaluated for weight, hardness, and friability. The flow rate of the mixture containing CA-LBG 0.5%-4.0% was 12.77 g.sec-1-15.96 g.sec-1. The angle of repose of the mixture containing CA-LBG 0.5%-4.0% is 32.62○-35.52○. The weight of tablets containing CA-LBG 0.5%-4.0% is 700.0 mg-701.2 mg. The hardness of tablets containing CA-LBG 0.5%-4.0% is 6.30 kp-6.90 kp. The friability of tablets containing CA-LBG 0.5%-4.0% is 0.17%-0.36%. The CA-LBG has the potential as a glidant in MCC fillers. Increasing CA-LBG concentration causes the flow rate to increase, the angle of repose to decrease, and the hardness to increase. CA-LBG concentrations of 0.5% and 4.0% reduced tablet friability.

In this work, physically crosslinked injectable hydrogels based on carrageenan, locust bean gum, and gelatin, and mechanically nano-reinforced with green graphene oxide (GO), were developed to address the challenge of finding materials with a good balance between injectability and mechanical properties. The effect of GO content on the rheological and mechanical properties, injectability, swelling behavior, and biocompatibility of the nanocomposite hydrogels was studied. The hydrogels' morphology, assessed by FE-SEM, showed a homogeneous porous architecture separated by thin walls for all the GO loadings investigated. The rheology measurements evidence that G′ > G″ over the whole frequency range, indicating the dominant elastic nature of the hydrogels and the difference between G′ over G″ depends on the GO content. The GO incorporation into the biopolymer network enhanced the mechanical properties (ca. 20%) without appreciable change in the injectability of the nanocomposite hydrogels, demonstrating the success of the approach described in this work. In addition, the injectable hydrogels with GO loadings ≤0.05% w/v exhibit negligible toxicity for 3T3-L1 fibroblasts. However, it is noted that loadings over 0.25% w/v may affect the cell proliferation rate. Therefore, the nano-reinforced injectable hybrid hydrogels reported here, developed with a fully sustainable approach, have a promising future as potential materials for use in tissue repair. [ABSTRACT FROM AUTHOR]

Talc is a gangue mineral of most platinum group metals and base metal ores commonly found in the Southern African mineral repository. It is naturally hydrophobic, and invariably, the depression of talc is paramount and challenging in the flotation of these ores. This paper introduced alkaline gelatinised cassia tora gum (CTG) and locust bean gum (LBG) as novel talc depressants. The adsorption densities, thermochemical properties, and talc depression of these depressants were studied using adsorption, zeta potential and microflotation studies. Talc flotability in the absence of the depressant was 89%, which implied that the talc used in this study was naturally floatable. Adsorption studies revealed that CTG yielded the highest talc adsorption density, followed by LBG and carboxymethyl cellulose (CMC), and their adsorption densities were 5.8 mg/m2, 4.6 mg/m2 and 3.5 mg/m2, respectively. PGM flotation occurs at pH 9. Therefore, the zeta potential results at this pH were given more attention in the present study. The zeta potentials at pH 9 were −5.75 mV for LBG and CTG and −15 mV for CMC. In addition, the percentage of talc depression achieved in the microflotation studies decreased in the order of LBG > CTG > CMC; their respective values were 72% > 56% > 51%. Therefore, the zeta potential values agree with the adsorption and microflotation results observed in this study, i.e. LBG and CTG depressed talc more effectively than CMC. Finally, bench flotation results revealed that LBG had the greatest effect on talc depression at 100 g/t; while, CTG had the greatest effect on talc depression at 25 g/t. Thus, these results agreed with thermodynamic theory, viz. a low molecular weight polymer is effective at low dosages where the surface is unsaturated. In contrast, a high molecular weight polymer is effective at high dosages because there is enough quantity to cover the surface adequately. [ABSTRACT FROM AUTHOR]

Copyright of Food & Fermentation Industries is the property of Food & Fermentation Industries and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Among hydrocolloids used in the food industry, gelatin (an animal protein) is remarkably known for its unique gel forming ability. Creating a perfect, green substitute for animal gelatin is extremely difficult if not impossible, because this versatile hydrocolloid offers many special properties that are not easily imitated by other vegetable-based systems. The combination of more than one type of hydrocolloid is commonly used in food either to bridge the above-mentioned gap or to impart novel organoleptic characteristics (such as mouthfeel) to food products, to modify rheological characteristics, and to satisfy processing requirements in the industry. In this work, we study the rheology and the texture of water mixtures of κ-Carrageenan (κ-C) and Locust Bean Gum (LBG). By fixing different κ-C concentrations and varying the LBG/κ-C ratio, we explore a wide range of potentially useful textures. The results obtained for the green systems are also compared to those exhibited by animal gelatin formulations. [ABSTRACT FROM AUTHOR]

This account presents information on all aspects of the biology of Ceratonia siliqua L. (Carob) that are relevant to understanding its ecological characteristics and behaviour. The main topics are presented within the standard framework of the International Biological Flora: distribution, habitat, communities, responses to biotic factors, responses to environment, structure and physiology, phenology, floral and seed characters, herbivores and disease, history and conservation.Ceratonia siliqua is a lowland evergreen shrub or tree, native around the Mediterranean basin and widely cultivated in areas with a warm temperate and subtropical climate, with more than 100 named cultivars. Carob grows on a wide range of soils including nutrient‐poor and strongly calcareous, dry soils.Carob is dioecious or rarely hermaphrodite although females dominate in cultivation due to their fruit. Pollination is primarily by insects and the relatively large seeds are spread mainly by ingestion of fruits by mammals. Seed dormancy is imposed by a hard seed coat and seeds germinate readily after natural or artificial scarification.Drought tolerance is very high, acting as a drought avoiding water spender. Carob is also very tolerant of saline conditions and tolerant of fire and can act to restrict wildfire spread by generating fuel discontinuity. It shows high post‐fire regrowth. Old individuals house a diversity of associated fauna and are comparatively unaffected by serious pests and diseases.Carob has a long cultural history around the Mediterranean as a food source for humans and domesticated animals, in herbal and modern medicine and, more recently, for the carob bean gum used in a variety of domestic products and foods. Commercial production of fruits has declined over past decades but the low cultural care needed in growing orchards, potential new markets for fruit and seeds, and growing use of the tree to prevent soil erosion and sequester carbon gives carob a brighter future. [ABSTRACT FROM AUTHOR]

Summary: The quality of fish is easily damaged during the frozen process, and the ice glazing technology can better maintain the quality of frozen fish. However, the traditional ice glazing technology is not yet stable and some of the properties need to be improved. This research optimised ice glazing technology by adding different antioxidants to the traditional ice glazing, which improved the stability of the ice glazing and lessened the dry consumption of mackerel during frozen storage. The lipid oxidation and protein denaturation of mackerel were inhibited with the addition of antioxidants to the ice glazing, the freshness of mackerel was maintained better, and the production of histamine was also decreased during frozen storage. It was found that the ice glazing with the addition of antioxidant bamboo leaves (AOB) had better water retention, lower TVB‐N value, and histamine content compared to the addition of theaflavins (TF) and sodium isovitamin (VC). Moreover, the sample treated by the ice glazing with AOB showed less lipid oxidation and protein denaturation. Therefore, ice glazing with the addition of AOB could be an optional method for relieving the quality deterioration of mackerel during frozen storage. This research also provides insights into the coupling of antioxidants and ice‐coating techniques. [ABSTRACT FROM AUTHOR]

BACKGROUND: In the quest for sustainable food ingredients, the present study delves into the potential of a tri‐component hydrocolloid blend, comprising gellan gum (GG), soy protein isolate (SPI) and maltodextrin (MD), as a replacement for egg white in meringue production. The research aims to elucidate the intricate physical properties of meringue containing this tri‐component structure, focusing on foaming dynamics, rheological behavior and the textural properties of the resulting meringue cookies. RESULTS: Experiments were conducted with various hydrocolloids (k‐carrageenan, GG, and locust bean gum) and GG was identified as optimal for improving foaming capacity and foaming stability. Rheological evaluations showed a positive correlation between increased GG concentration within the tri‐component matrix and an increase in both storage modulus (G') and loss modulus (G"), indicating improved structural integrity. Furthermore, a comparative analysis of the texture profiles of cookies prepared with this blend highlighted the ability of higher GG concentrations to satisfactorily replicate the tactile and visual qualities of traditional egg white‐based meringues. This result was particularly evident compared to formulations utilizing solely SPI or the combined SPI–MD configuration. CONCLUSION: Conclusively, the results of the present study highlight the significant potential of the GG‐SPI‐MD tri‐component structure to closely mimic the critical properties of egg white, thus offering a promising plant‐based alternative for meringue production. © 2024 Society of Chemical Industry. [ABSTRACT FROM AUTHOR]

Galactomannans are polysaccharides commonly extracted from the endosperm of various leguminous seeds, exhibiting variations in their man/gal ratio based on their botanical origin. These gums are highly valued for their biodegradability and excellent stability. However, their applications have been limited due to their high viscosity and molecular weight. In this study, enzymatic and ultrasound depolymerisation of galactomannans (guar gum, locust bean gum, and unconventional Neltuma ruscifolia seed gum) was carried out, resulting in hydrolysates, which were subsequently freeze-dried and characterised. The hydrolysis process leads to a decrease in viscosity and molecular weight, accompanied by a noticeable increase in polydispersity through enzymatic treatment. Thin-layer chromatography (TLC) analysis indicates the generation of at least eight-membered subunits. Fourier-transform infrared (FT-IR) spectroscopy analysis demonstrates no significant changes in functional groups following ultrasound hydrolysis. Furthermore, in agreement with TLC results, enzymatic hydrolysates display partial reactivity towards non-enzymatic browning (NEB), yielding mostly intermediate products with limited browning development. This study diversifies potential applications of these gums in different industries. [ABSTRACT FROM AUTHOR]

This study aims to develop purple-coloured polymeric coatings using natural anthocyanin and desoxyanthocianidins (3-DXA) colourants for application to chocolate almonds. The objective is to achieve a stable and uniform colour formulation throughout processing and storage, enhancing the appearance and durability of the almonds to appeal to health-conscious consumers and align with market demands. Plant materials like sweet potato pulp, sweet potato peel, radish peel, black carrot, and sorghum were employed to obtain the desired purple hue. Anthocyanidins and 3-DXA were extracted from the matrices using solvent extraction and ultrasound-assisted methods at different pH values. High-performance liquid chromatography with diode array detection (HPLC-DAD) and high-resolution tandem mass spectrometry (HRMS/MS) were used to identify the compounds in the extracts. The highest antioxidant capacities, as measured by the DPPH• and FRAP methods, were observed in purple sweet potato and dye factory extracts, respectively; meanwhile, sorghum extract inhibited both α-amylase and α-glucosidase, indicating its potential for managing postprandial hyperglycemia and type 2 diabetes. The degradation kinetics of coloured coatings in sugar syrup formulations with anthocyanins and 3-DXA revealed that locust bean gum offered the best colour stabilization for plant extracts, with sorghum extracts showing the highest and black carrot extracts the lowest colour variation when coated with Arabic gum. Sweet potato pulp extracts exhibited less colour variation in sugar pastes, both with and without blue spirulina dye, compared to factory dye, highlighting their potential as a more stable and suitable alternative for colouring purple almonds, particularly over a five-month storage period. This study supports sustainable practices in the confectionery industry while aligning with consumer preferences for healthier and environmentally friendly products. [ABSTRACT FROM AUTHOR]

Medical fabrics and gauze are some of the most utilized functional fabrics. In this study, an appropriate wound dressing for quick wound healing is produced utilizing natural materials that are compatible with human skin. Because of its biodegradability, biocompatibility, and nontoxic characteristics, gum tragacanth demonstrates a wide range of applications in a variety of sectors, including healthcare, pharmaceutical, and other fields. Chamomile extract is chosen from a variety of extracts and essences for this study. In situ composition of materials and plant extract are employed on cotton fabric. The optimal sample, which contains 0.5 w% gum tragacanth, 0.5 w% alginate, and 0.5 w% bacterial cellulose, has the best antibacterial features while being biocompatible. [ABSTRACT FROM AUTHOR]

Copyright of Science & Technology of Cereals, Oils & Foods is the property of Science & Technology of Cereals, Oils & Foods Editorial Office and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The present study aimed to investigate the properties of calcium-rich soy protein isolate (SPI) gels (14% SPI; 100 mM CaCl2), the effects of incorporating different concentrations locust bean gum (LBG) (0.1–0.3%, w/v) to the systems and the stability of the obtained gels. Also, the incorporation of solid lipid microparticles (SLMs) was tested as an alternative strategy to improve the system's stability and, therefore, potential to be applied as a product prototype. The gels were evaluated regarding their visual aspect, rheological properties, water-holding capacities (WHCs) and microstructural organizations. The CaCl2-induced gels were self-supported but presented low WHC (40.0% ± 2.2) which was improved by LBG incorporation. The obtained mixed system, however, presented low stability, with high syneresis after 10 days of storage, due to microstructural compaction. The gels' stability was improved by SLM incorporation, which decreased the gelled matrices' compaction and syneresis for more than 20 days. Even though the rheological properties of the emulsion-filled gels (EFGs) were very altered due to the ageing process (which may affect the sensory perception of a future food originated from this EFG), the incorporation of SLMs increased the systems potential to be applied as a calcium-rich product prototype. [ABSTRACT FROM AUTHOR]

In response to the growing demand for texture-modified foods that are safe to swallow and appealing to the elderly with dysphagia, this study aimed to create a dysphagia diet by 3D printing using pea protein incorporated with various gums (xanthan gum (XG), locust bean gum (LBG), and konjac gum (KG)) at concentrations of 0.3%, 0.5%, and 0.7% (w/w). Various aspects, including rheological properties, moisture distribution, texture properties, 3D printing, and sensory properties, were investigated for samples with different formulations. The results showed that the yield stress and viscosity decreased in samples containing XG, while they increased in samples containing LBG and KG. The addition of XG reduced hardness and adhesiveness, whereas KG incorporation had the opposite effect. Notably, samples with 0.5% XG exhibited optimal 3D printing behavior. The potential of these samples as dysphagia diets was tested through International Dysphagia Diet Standardization Initiative (IDDSI) tests and sensory evaluation. The findings indicated that the inclusion of XG enhanced swallowing ease and oral comfort while reducing oral adhesion sensation, whereas KG had the opposite effect. The ink samples containing 0.5% XG demonstrated desirable 3D printing character and chewing/swallowing property and could be regarded as level 4-pureed/extremely thick dysphagia diets within the IDDSI framework. This study gives valuable ideas into the 3D-printed dysphagia diet development. [ABSTRACT FROM AUTHOR]

Exploring the green and affordable protection of perishable cherry tomato fruits during storage, herein, the protective efficacy, and its underpinning mechanisms, of a coating of oleaster gum, alone or incorporated with cuminal, on cherry tomatoes stored at ambient temperature was investigated. The composite coating of oleaster gum with 0.1% cuminal reduced the decay, respiration rate, weight loss, and softening of the fruits and decelerated the decreases in their total soluble solid, titratable acidity, and soluble protein levels, and therefore maintained their marketability. Furthermore, it reduced the accumulation of O 2 · − and H2O2 in the fruits and mitigated cell membrane lipid oxidation and permeabilization, thereby retarding their senescence. Instrumentally, it elevated the activities of superoxide dismutase, catalase, peroxidase, and ascorbate peroxidase and the levels of ascorbic acid and glutathione. This potentiation of the fruits' antioxidant system makes this composite coating a promising approach to keeping the postharvest quality of perishable fruits. [ABSTRACT FROM AUTHOR]

A hazelnut-based fermented creamy structure was developed from whole hazelnut kernels in the scope of plant-based food production. Firstly, heat-induced and acid-induced gelation of aqueous slurries of raw or roasted hazelnut kernels were investigated. The final structure was formed by heat treatment and fermentation by yoghurt culture along with supplementary sucrose. A stabilizer mixture of locust bean gum and xanthan gum was needed to prevent phase separation. Roasting treatment of hazelnuts reduced the temperature and increased the pH at which gelation started; however, a weak gel was obtained. On the other hand, fermentation of raw hazelnuts resulted in a gel structure with higher strength, yield stress, flow point and spreadability. Phase separation was not observed in the structures during storage. Viable lactic acid bacteria count was above 6 log cfu/g in the samples and a slight decrease was observed after storage at 4°C. Soluble protein content in the samples was reduced by roasting and fermentation but increased after storage. Roasting enhanced allergenicity of the water-soluble fraction while fermentation decreased it by about 70%. Raw hazelnuts are recommended for preparation of stable fermented gel structures with reduced allergenicity towards plant-based food production. [ABSTRACT FROM AUTHOR]

In this work, we synthesized a novel hydrogel based on poly(acrylamide) grafted Guar/locust bean gums, i.e. (GG/LBG-g-poly(AAm)) through free radical polymerization, aiming for the removal of malachite green (MG) dye from aqueous solutions. Response surface methodology and a full factorial rotatable central composite design were used to optimize various reaction parameters, enhancing the percentage swelling of the synthesized hydrogel. This optimization resulted in a notable increase in swelling capacity, reaching 1050%. The incorporation of acrylamide chains onto the guar/locust bean gum-based hybrid backbone, as well as crosslinking between different polymeric chains, was confirmed through various characterization techniques, including FTIR, TGA, XRD, FE-SEM, wettability studies, and zeta potential analysis. We evaluated the synthesized hydrogel adsorption performance for MG under specific conditions: pH (7.0), contact time (300 min), adsorbent dose (0.08 g), and dye concentration (50 mg/L). Under ambient conditions, GG/LBG-g-poly(AAm) demonstrated a maximum adsorption capacity of 52.96 mg g−1, achieving a removal efficiency of 98%. The Freundlich model best described the adsorption data and followed pseudo-second-order kinetics, indicating a consistent agreement. Furthermore, the Dubinin-Radeshkovich isotherm and Elovich model perfectly depicted the chemisorption nature of the adsorption process. The synthesized GG/LBG-g-poly(AAm) demonstrates significant potential for effectively removing toxic dyes from wastewater. [ABSTRACT FROM AUTHOR]

This document discusses the development of in vitro growth (IVG) systems for mammalian follicles and oocytes. The authors highlight the potential benefits of this technology in reproductive technology, livestock production, and experimental models. They also discuss the challenges and various aspects of improving culture systems, such as the preparation of ovarian tissues, isolation of follicles and oocytes, and the design of culture plates. The document includes studies on the effects of different substances, such as L-carnitine, platelet-rich plasma, N-acetylcysteine, and Cimicifuga racemosa extract, on the growth and development of oocytes. The authors conclude by emphasizing the importance of studying oocytes from early developmental stages and refining culture systems for each stage. [Extracted from the article]

In this work, an enzyme cocktail with β-mannanase as the main activity was immobilized on epoxy resin foams filled with fibers from annatto capsules. The catalytic system was characterized by SEM, FTIR, and a mechanical crush resistance test. The behavior of the pH and temperature for the hydrolysis of the locust bean gum were also studied. With the same substrate and with respect to the free enzyme, the immobilized enzyme showed an activity retention of 79.61%. Its operational stability in ten reuse cycles did not show any statistically significant loss of activity. This catalytic system was used to study the preferential release of MOS of two to five degrees of polymerization from mannan present in dried and ground açaí seeds, which were not subjected to any other pretreatment. Using an experimental response surface design, the predicted quadratic models for the M2–M5 MOS content were obtained and they fit well with the experimental data, predicting a production range between 0.435 and 20 g/L of MOS (M2–M5). In addition, the production reached about 12 g/L under the optimized conditions. These results indicate that the used foamed epoxy resin supports and immobilization methodology are suitable for catalyzing the hydrolysis of mannan from açaí seeds. [ABSTRACT FROM AUTHOR]

Background: The present research investigates the nasal delivery of Lamotrigine by incorporating it into a natural in-situ gelling system. Additionally, the retention of the drug in the nasal cavity was enhanced by employing the natural mucoadhesive polymer locust bean gum (LBG). A preliminary investigation was conducted to determine the optimal concentration of gellan gum. The dosage of the drug was calculated using the Robinson Erikson equation. The central composite design was utilized to optimize the influence of individual variables such as gellan gum and locust bean gum on various responses, including gelation time, gel viscosity, mucoadhesive strength, and the time taken for the drug to release half of its initial concentration (t50). The goal of the current study was to evaluate the in-vivo effectiveness of intra nasal in-situ gel of Lamotrigine. Methodology: The pharmacokinetic and tissue distribution studies were carried out to evaluate the brain targeting efficiency of lamotrigine. Blood samples and tissues of various vital organs like brain, liver, kidneys and heart were obtained at different time intervals, plasma and tissue concentration of Lamotrigine was estimated by reverse phase HPLC. Results: According to the pharmacokinetic analysis, Cmax and AUC0-α is found to be significantly more (P<0.05) for nasal route compared to oral route. In comparison to the oral route, Cmax and AUC0-α was 7 and 6.5 folds more for IN route. The absolute bioavailability was found to be 159.07%. with regard to the oral group, minimal drug was present in any of the other tissue samples. In the pharmacodynamic data also the formulation through nasal route showed a significant difference compared to oral route (pure drug suspension) delivery in PTZ induced study. [ABSTRACT FROM AUTHOR]

Background: Interaction between plant‐based proteins and polysaccharides depends on several factors. This work reports the influence of pH and biopolymer ratios on the protein (pea protein isolate, PPI)‐polysaccharide (locust bean gum, LBG) coacervates. Electrostatic interaction and hydrogen bond between the biopolymers strongly influenced the formation of the coacervates. Results: The optimum coacervate conditions were observed at pH 4.5 and PPI:LBG ratio of 5:1. The coacervates showed a honeycomb porous architecture having an amorphous nature. Complex coacervates showed a significant elevation of denaturation temperature as compared to biopolymers alone. Conclusion: These results indicates that PPI‐LBG coacervates can be used as an effective biomaterial for encapsulating heat‐sensitive bioactive compounds and other multiple uses in food processing. [ABSTRACT FROM AUTHOR]

Background: Mucoadhesive buccal tablets are well established, widely used, and commonly accepted oral dosage forms that, by virtue of their adhesiveness, allow the drug to be released gradually over an extended period. Various parameters of the polymers being used in the formulation affect their adhesiveness. This includes the molecular weight, concentration, chain length, flexibility, hydration, and hydrogen bonding. Materials and Methods: Ondansetron, an antiemetic drug that is a selective 5-HT3 serotonin receptor antagonist, was formulated as a mucoadhesive buccal tablet consisting of guar gum, xanthan gum, Locust bean gum, microcrystalline cellulose, magnesium stearate, and silicon dioxide. The formulation consisted of nine batches with batch codes ranging from F1 to F9, which involved the use of various polymer combinations and concentrations to create a homogenous powder mixture. The tablets were formed in a single-punch tablet compression machine. Results and Discussion: The study analyzed the physicochemical characteristics of Ondansetron and its excipients, revealing a melting point of 232°C and high solubility in various solvents. The formulation's pH was found to be within acceptable range for saliva, and the weight variation test showed average percentage variation within limits. The highest mucoadhesive strength was found in tablets with increased amounts of mucoadhesive polymers like guar gum, xanthan gum, and locust bean gum F7-F9. The release studies showed that F9 followed Fickian drug release transport, while F1 to F8 followed non-Fickian drug release transport, resulting in sustained or controlled release effects. Conclusion: The study uses sustained-release polymers like guar gum, xanthan gum, and locust bean gum to create mucoadhesive ondansetron tablets for treating emesis in chemotherapy. The transmucosal buccal route is optimal for oral administration, with formulations extending drug release for up to 24 hr without local irritant effects. The formulation is successfully synthesized, having optimal drug release to produce desired therapeutic outcomes. [ABSTRACT FROM AUTHOR]

This study was performed to examine the effects of individual and combined usage of psyllium husk powder (PHP) with guar gum (GG) or locust bean gum (LBG) on the production of gluten-free Turkish-type noodles. For this purpose, six different formulations were created with the total amount of variables being 3%, and samples' physical, chemical, cooking, textural and sensorial properties were performed. The results revealed no significant decrease or increase in moisture, ash, protein and fat contents. On the other hand, although individual usage of psyllium caused a slight decrease in carbohydrate content, this did not reflect energy values. The lowest L* and hue and the highest a* values were observed in the samples where only psyllium was used, and there was no significant difference in b* and saturation index values. Regarding cooking quality and textural analysis, the results from these two analyses supported each other, and there is a significant difference between the samples. An additional disliking that can be considered significant was not determined by using psyllium with or without other gums in noodle formulation. As a result, the dual combined psyllium with other gums in gluten-free noodle production could be appropriate without adversely affecting the quality of the product. [ABSTRACT FROM AUTHOR]

[Display omitted] Herein, we present a novel microwave-assisted method for the synthesis of palladium nanoparticles (PdNPs) supported by Limonia acidissima Groff tree extract gum. The synthesized PdNPs were characterized using various analytical techniques, including FTIR, SEM, TEM, UV–visible, and powder XRD analyses. TEM and XRD analysis confirmed that the synthesized LAG-PdNPs are highly crystalline nature spherical shapes with an average size diameter of 7–9 nm. We employed these gum-capped PdNPs to investigate their peroxidase-like activity for colorimetric detection of hydrogen peroxide (H 2 O 2) and glucose. The oxidation of 3,3′,5,5′-tetramethylbenzidine (TMB) by H 2 O 2 , catalyzed by PdNPs, produces oxidation products quantified at 652 nm using spectrophotometry. The catalytic activity of PdNPs was optimized with respect to temperature and pH. The developed method exhibited a linear range of detection from 1 to 50 µm, with detection limits of 0.35 µm for H 2 O 2 and 0.60 µm for glucose. [ABSTRACT FROM AUTHOR]

Despite limited supporting evidence, the practice of thickening breast milk or infant formula with commercially available thickening agents is prevalent. This study explored the viscosity‐enhancing impact of carob bean gum (CBG) and sodium carboxymethylcellulose (NaCMC) when added to infant formula at various concentrations and for different thickening durations. The findings indicate that thickening leads to an exponential increase in milk viscosity, from 25% of the recommended dosage onward. This suggests that minor adjustments in dosage can significantly impact formula thickness, underscoring the importance of accurately dosing and preparing infant milk. The considerable variability in viscosity also emphasizes the need for thoughtful selection of teat size, considering the energy expenditure of the sucking infant. When using 50% of the recommended CBG dose or 25% of NaCMC, the resulting viscosity matches that of a commercially available casein‐based formula containing CBG for anti‐regurgitation. In the case of CBG, a viscosity plateau is only reached after 30 min. Therefore, educating parents on the correct handling and preparation steps for CBG‐thickened infant milk is crucial, including a 30‐min waiting period to achieve the intended thickening effect. [ABSTRACT FROM AUTHOR]

Background: Novel delivery strategies are being explored since low bioavailability presents a challenge for medications like valsartan. Mucoadhesive drug delivery systems present a viable alternative by enhancing drug absorption and retention. Aim: This study aimed to develop mucoadhesive drug delivery systems to enhance the bioavailability of valsartan, leveraging a novel mucoadhesive polymer isolated from Samanea saman seeds. Materials and Methods: The study involved formulating oral mucoadhesive pellets by layering valsartan on starch pellets, followed by coatings of release-retardant polymer HPMC K15M and the novel Samanea saman gum. Optimization was achieved through response surface methodology, with assessments including mucoadhesive strength, drug release kinetics, compatibility studies, and pharmacokinetics evaluation. Results and Discussion: The optimized formulation, featuring 10% w/w HPMC K15M and 40% w/w Samanea saman gum coating, exhibited robust mucoadhesive strength and sustained drug release for 14 hr. Increasing Samanea saman gum concentration enhanced mucoadhesive strength and drug release retardation. Compatibility assessments confirmed the suitability of excipients, while microscopy and radiography revealed pellet integrity. Conclusion: The developed mucoadhesive drug delivery system effectively enhanced the bioavailability of valsartan, as evidenced by in vitro dissolution studies and in vivo pharmacokinetic studies in rats. This comprehensive approach offers a promising strategy for improving the therapeutic efficacy of valsartan through enhanced mucoadhesion and sustained release. [ABSTRACT FROM AUTHOR]

The Locust Bean (Ceratonia siliqua L.) is an ancient Mediterranean fruit that is used to make locust bean gum from seeds, which is a popular ingredient in many foods today. Locust Bean fruit and Gum are rich in bioactive compounds that can be helpful in the treatment of conditions involving the digestive system, as well as cancer, hyperlipidemia, and diabetes. The locust bean gum is a polysaccharide extracted from the endosperm of the locust bean seed through different thermomechanical or chemical processes. It is an approved food additive with the European number E410 and a number of different food uses. It is a galactomannan and it is frequently used in dairy products for its water-binding and thickening properties to improve their rheological properties. This review aims to study the functional, and nutritional characteristics of Locust Bean Gum, the extraction of Locust Bean Gum, as well as its applications in the food sector and its impacts on dairy product processing. [ABSTRACT FROM AUTHOR]

Objective: The aim was to provide a more efcient and tolerable oral contrast agent for bowel distension with fewer side efects due to its pH-sensitive nature. Methods: Mixtures of uncoated powder and enteric-coated granule forms of locust bean and xanthan gum (LBXG, 1:1 ratio) were developed. Locust bean and xanthan gum and commercially available oral contrast agents were examined using 3-tesla MR and MDCT units to determine imaging characteristics. In addition, LBXG was tested in a rabbit by a 3-tesla MR system. Results: Enteric-coated LBXG had a minimum of 10 times water absorption and swelling in the intestinal environment (pH 4.5-7.4). The lactulose solution was hyperdense, and the other contrast agents (including LBXG) were isodense on CT images. Methylcellulose solutions showed clumping in all environments despite sufcient shaking, and this type of clumping was not observed in other solutions. All solutions were hypointense on T1-weighted images and hyperintense on T2-weighted MR images. Although the enteric-coated LBXG granules were homogeneously soluble in water and an alkaline environment, they did not dissolve and precipitated in the acidic bufer despite sufcient shaking. LBXG showed biphasic character on MR images of the rabbit. Conclusion: Enteric-coated LBXG granules may be an efective oral contrast agent for enterography examinations. Because of its target-specifc nature, it may provide fewer side efects and a higher diagnostic efciency/toleration capacity. It can be used for enterography exams and bowel cleansing before enterography, endoscopy, and/or surgery. [ABSTRACT FROM AUTHOR]

This multi-center prospective randomized controlled trial was a tolerance and safety study investigating the thickener locust bean gum (LBG) in infants with regurgitation, to support the re-evaluation of the safety of LBG in infant formula. The primary objective was to demonstrate that after an 8-week intervention, stool consistency was not inferior (i.e., was not looser or more watery) in infants fed an anti-regurgitation (AR) formula containing LBG vs. the stool consistency of infants fed with an unthickened control formula. A total of 103 full-term infants with regurgitation were randomized to the test or control formula. The test formula contained LBG (0.4 g/100 mL), short-chain galacto-oligosaccharides, and long-chain fructo-oligosaccharides (scGOS/lcFOS; 9:1; 0.4 g/100 mL) and postbiotics and the control formula contained scGOS/lcFOS (0.8 g/100 mL), the same amount of postbiotics, and did not contain LBG. The average stool consistency score at the 8th intervention week was the primary outcome parameter. Secondary outcome parameters were stool consistency at other timepoints, stool frequency, Infant Gastrointestinal Symptom Questionnaire (IGSQ) score, growth, (serious) adverse events ([S]AEs), regurgitation severity, and infant well-being. Overall, the infants were 36.9 ± 12.9 [mean ± SD] days old, 62.7% girls in the test, and 50.0% girls in the control group. The primary analysis showed that the test group did not have looser or more watery stools than the control group. IGSQ sum scores decreased comparably in both groups. The frequency of regurgitation was significantly lower in the test group compared to the control group (mixed model repeated measurement, p ≤ 0.028) and parent-reported well-being scores were favorable. Adequate growth was observed in both groups. Both products were well-tolerated and safe and the AR formula with LBG was efficacious in reducing regurgitation frequency. This study provides further evidence for the dietary management of regurgitation by LBG-containing formulae in infants who are not exclusively breastfed, and the reassurance it can bring to parents. [ABSTRACT FROM AUTHOR]

The aim of this work was develop a technological process for the manufacturing of an ice cream from sheep milk, enriched with both functional ingredients and probiotic bacteria. The studied process involved the use of an enriched milk (EM) obtained by mixing predetermined amounts of sheep skimmed milk concentrated by ultrafiltration (retentate), cream from sheep's milk and whey, microparticulated whey proteins (MWP), obtained by ultrafiltration of sweet sheep whey as a source of whey proteins, marine algal oil from Schizochytrium spp. as a source of the omega-3 fatty acids docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), inulin as a prebiotic fiber, and locust bean gum as a stabilizer. The resulting EM was inoculated with starter and aroma cultures together with the probiotic culture of Bifidobacterium animalis subsp. lactis (BB-12®) in order to obtain a fermented functional product (FFP) with a physico-chemical composition similar to that of EM. FFP was the main ingredient (~80%, w/w) in the ice cream mixture. Two sucrose-alternative sweeteners (trehalose and erythritol), together with dextrose, were subsequently added to obtain the final ice cream formulation. The resulting ice cream met three nutritional claims: "Source of protein", "Source of fiber" and "High in omega-3 fatty acids" listed in Regulations (EC) No 1924/2006 and (EU) No 116/2010. Furthermore, the ice cream satisfied the requirement of "probiotic food" according to the Italian Ministry of Health's guidelines for probiotics. The nutritional characteristics of the ice cream, including the concentration of the probiotic culture, remained stable up to 120 days of storage at −20 ± 2 °C. [ABSTRACT FROM AUTHOR]

Seaweeds, rich in high-value polysaccharides with thickening/gelling properties (e.g., agar, carrageenan, and alginate), are extensively used in the food industry for texture customization and enhancement. However, conventional extraction methods for these hydrocolloids often involve potentially hazardous chemicals and long extraction times. In this study, three red seaweed species (Chondrus crispus, Gelidium Corneum, and Gracilaria gracilis) commercialized as food ingredients by local companies were chosen for their native gelling biopolymers, which were extracted using water-based methodologies (i.e., (1) hydration at room temperature; (2) stirring at 90 °C; and (3) centrifugation at 40 °C) for production of sustainable food gels. The potential use of these extracts as bioinks was assessed employing an extrusion-based 3D printer. The present work aimed to study the gelation process, taken place during printing, and assess the effectiveness of the selected green extraction method in producing gels. To improve the definition of the printed gel, two critical printing parameters were investigated: the addition of locust bean gum (LBG) at different concentrations (0, 0.5, 1, 1.5, 2, and 2.5%) and printing temperature (30, 40, 60, and 80 °C). Rheological results from a controlled-stress rheometer indicated that gels derived from G. corneum and G. gracilis exhibited a lower gel strength (lower G′ and G″) and excessive material spreading during deposition (lower viscosity) than C. crispus. Thus, G′ was around 5 and 70 times higher for C. crispus gels than for G. corneum and G. gracilis, respectively. When increasing LBG concentration (0.5 to 2.5% w/w) and lowering the printing temperature (80 to 30 °C), an enhanced gel matrix definition for G. corneum and G. gracilis gels was found. In contrast, gels from C. crispus demonstrated greater stability and were less influenced by these parameters, showcasing the potential of the seaweed to develop sustainable clean label food gels. Eventually, these results highlight the feasibility of using algal-based extracts obtained through a green procedure as bioinks where LBG was employed as a synergic ingredient. [ABSTRACT FROM AUTHOR]

Background: Infertility is one of the most common problems in the world; there is a growing demand for herbal medicines to treat infertility-related problems. Materials and Methods: A randomized controlled trial with three groups was conducted, each with 30 participants. The first group was administered 1.5 grams of Carob daily, the second group was administered 1.5 grams of Ginseng daily, and the third group received a placebo. The treatment was administered for 12 weeks, and before and after the intervention, semen parameters, testosterone, prolactin, luteinizing hormone, follicle-stimulating hormone, thyroid hormones, and sexual function were evaluated. Sexual function was assessed using the International Index of Erectile Function Questionnaire. Results: The mean (SD) age of participants was 34.83 (6.22), 34.60 (5.78), and 33.67 (5.82) years in Carob, Ginseng, and Placebo groups, respectively. The results showed that in the Carob group, the normal volume of semen (Z 133 = 3.05, p = 0.02) and the normal shape of sperm (Z 134 = 2.97, p = 0.01) increased significantly compared to the control group. In the Ginseng group, the normal volume (Z 133 = 3.90, p = 0.001) and the normal viscosity of semen (Z 133 = 2.36, p = 0.01) increased significantly compared to the control group.The Carob group showed a significant increase in normal sperm counts and testosterone hormone levels (Z 131 = 2.81, p = 0.05). The Ginseng group demonstrated a significant improvement in orgasm function (H2 = 6.14, p = 0.04) and the total score of the International Index of Erectile Function (IIEF) (H2 = 5.8, p = 0.05). Conclusions: Carob supplements are suggested to enhance some semen parameters and male sex hormones. For infertile men, Ginseng can be beneficial in improving sexual function.

This document explores the effects of pre- and postharvest treatments on the quality and storage ability of fresh artichoke heads. It discusses various treatments such as mineral fertilization, oxalic acid, gibberellins, and methyl jasmonate, and their impact on factors like inulin content, sensory levels, respiration rate, weight loss, and phenolic compounds. The article provides valuable insights for producers and consumers interested in preserving the quality of artichokes. Additionally, the document includes a list of references to scientific articles covering topics such as fertilization regimes, chemical treatments, and pre-harvest factors that affect the quality and nutritional value of artichokes. Another section of the document discusses the effects of postharvest treatments on the ripening process and quality of fruits and vegetables, specifically focusing on salicylic acid, acetylsalicylic acid, oxalic acid, and gibberellic acid. The research suggests that these treatments can delay ripening, enhance bioactive compounds, and increase antioxidant capacity in sweet cherry, okra, and kiwifruit. These findings provide valuable insights for improving postharvest storage and maintaining the quality of these crops. [Extracted from the article]

Creating polymeric microbeads that can respond to stimuli and deliver drugs has various practical uses in the pharmaceutical industry. To address this need, we have developed a new type of pH-sensitive polymeric microbeads that can be used as carriers for drug delivery applications. The gelation method was used to create microbeads incorporated with reduced graphene oxide (rGO) for the controlled release of metronidazole using sodium alginate and locust bean gum. The synthesized rGO and microbeads were analyzed by FTIR, XRD, and SEM. In vitro release and swelling studies were performed at pH 7.4 and 2.0 at 37°C. The release kinetics and mechanism are analyzed by fitting the release data into various kinetics models. The antibacterial activity of the generated microbeads was tested against B. subtilis, L. acidophilus, and S. mutans. The results suggest that the developed microbeads may serve as effective carriers for antibacterial treatment. [ABSTRACT FROM AUTHOR]

The primary aim of this study is to create a targeted drug delivery system for Mesalamine, specifically aimed at the colon. Nine different formulations of Mesalamine tablets were developed using a combination of microbial degradation polymers such as Inulin, Locust bean gum, and Xanthan gum, along with MCC, PVPK30, magnesium stearate, and talc through the direct compression method. Various parameters including hardness, weight variation, drug content uniformity, friability, and in vitro drug release were evaluated for all the prepared tablets. FTIR studies indicated the absence of interactions between the drug and polymers. Among the formulations, F9 demonstrated the highest in vitro drug release of 96.25% over 12 hours, thus establishing it as the optimized formulation. [ABSTRACT FROM AUTHOR]

This study investigates the impact of atmospheric cold plasma on locust bean gum (LBG) rheology using a multi‐pin configuration. LBG undergoes plasma treatment at 30 kV for durations of 10, 20, and 30 min. Evaluation of color attributes and total color difference revealed enhancements in LBG post‐plasma treatment. The linear viscoelastic region, determined at a 0.5% strain, demonstrated improved storage modulus (G′) and loss modulus (G″) concerning frequency compared to the control. Additionally, viscosity and shear stress displayed an inverse relationship with increasing shear rate, indicating the pseudoplastic nature of LBG samples. Consistent trends in G′ and G″ values of treated LBG were observed across three temperature stages, except for the 30 kV and 10 min. Infrared spectra analysis of plasma‐treated LBG samples indicated the preservation of most polysaccharide groups, with no significant peak alterations. Overall, cold plasma treatment modifies LBG rheology, making it suitable for diverse food applications. [ABSTRACT FROM AUTHOR]

The present study has investigated the effect of nano chitosan (NC)-Iranian tragacanth gum (ITG) composite film along with Eryngium campestre essential oil (ECE) on the shelf life of goat meat at refrigerator temperature (4 °C) during the storage period. For this purpose, the first 5 film treatments including NC, NC−ITG, and NC−ITG+ECE at 0.5%, 1%, and 1.5% of were produced and then the physical, mechanical, antioxidant, and antimicrobial characteristics of the films were determined. Next, six different treated groups (mentioned treatments and control (without film)) were examined for chemical (PV, TBA, TVB-N, pH, and color index), and microbial (TVC, PTC, Enterobacteriaceae, and lactic acid bacteria) and sensory evaluations for 16 days at 4 °C. The composite films containing ECE had better physical and mechanical properties compared to other films (P < 0.05) and these films had antioxidant properties (inhibition of DPPH free radicals) and high antimicrobial properties against the tested pathogenic bacteria (Escherichia coli, Staphylococcus aureus, Pseudomonas aeruginosa, and Bacillus cereus). The results showed that the NC−ITG+ECE significantly delayed the oxidation of fats in meat and was significantly effective in reducing pH and TVB-N compared to the control during the storage period (P < 0.05). The amount of TVC and PTC during the storage period in the meat treated with ECE at 1 and 1.5% remained below the suggested acceptable limit and the microbial spoilage significantly reduced in these samples compared to other samples. Also, the sensory evaluation results of meat packed with 1% and 1.5% ECE had a high overall acceptance during storage. The results showed that packing meat with NC−ITG+ECE has an inhibitory effect on increasing chemical and microbial spoilage. Considering the relatively similar inhibitory effect of 1% and 1.5% as well as economic efficiency, 1% of essential oil can be an optimal dose. [ABSTRACT FROM AUTHOR]

Background: Infertility is one of the most common problems in the world; there is a growing demand for herbal medicines to treat infertility-related problems. Materials and Methods: A randomized controlled trial with three groups was conducted, each with 30 participants. The first group was administered 1.5 grams of Carob daily, the second group was administered 1.5 grams of Ginseng daily, and the third group received a placebo. The treatment was administered for 12 weeks, and before and after the intervention, semen parameters, testosterone, prolactin, luteinizing hormone, follicle-stimulating hormone, thyroid hormones, and sexual function were evaluated. Sexual function was assessed using the International Index of Erectile Function Questionnaire. Results: The mean (SD) age of participants was 34.83 (6.22), 34.60 (5.78), and 33.67 (5.82) years in Carob, Ginseng, and Placebo groups, respectively. The results showed that in the Carob group, the normal volume of semen (Z 133 = 3.05, p = 0.02) and the normal shape of sperm (Z 134 = 2.97, p = 0.01) increased significantly compared to the control group. In the Ginseng group, the normal volume (Z 133 = 3.90, p = 0.001) and the normal viscosity of semen (Z 133 = 2.36, p = 0.01) increased significantly compared to the control group.The Carob group showed a significant increase in normal sperm counts and testosterone hormone levels (Z 131 = 2.81, p = 0.05). The Ginseng group demonstrated a significant improvement in orgasm function (H2 = 6.14, p = 0.04) and the total score of the International Index of Erectile Function (IIEF) (H2 = 5.8, p = 0.05). Conclusions: Carob supplements are suggested to enhance some semen parameters and male sex hormones. For infertile men, Ginseng can be beneficial in improving sexual function. [ABSTRACT FROM AUTHOR]

This document is a special issue that focuses on new advances in food processing and storage. It highlights the importance of constantly generating knowledge about the effects of technological treatments and storage on food components and properties. The issue includes studies on various topics such as the effects of heat treatment, canning, pulsed electric field technology, and the preservation of pomegranate and tomato. It also explores the development of new ingredients, additives, and manufacturing processes to meet consumer demands for innovative foods. The document provides summaries of several research studies, including the effects of adding guar gum and locust bean gum to rice starch gel, the culinary properties of aquafaba in French egg-free baked meringues, the development of vegan bonbons enriched with lyophilized peach powder, and the comparison of different extraction methods for obtaining polyphenol-rich extracts from Lavandula pedunculata. These studies contribute to the development of alternative ingredients and food products that cater to diverse dietary preferences and promote sustainability. [Extracted from the article]

The synergistic interaction and gelling kinetics between xanthan gum (XG) and locust bean gum (LBG) at different mass ratios (XG/LBG 9:1, 7:3, 5:5, 3:7, 1:9) were investigated using a rheometer. The results showed that the mixtures of XG and LBG induced gel formation, and the strongest gel structure was found for the mixture of XG/LBG 3:7 according to the yield stress, storage modulus (G′), and power law parameters. Temperature ramp studies indicated that heating destroyed the gels at 55~60 °C, while cooling induced the sol–gel transition at around 52 °C for all mixtures. Structure developing rate (SDR) curves showed that XG/LBG 3:7 exhibited the highest SDR during the cooling ramp among all the samples. Non-isothermal kinetic analysis demonstrated that the gelation process of XG/LBG mixtures during cooling included two steps: a high-temperature region (55~39 °C) needing higher activation energy (Ea, 111.97 to 199.20 kJ/mol for different mixtures) and a low-temperature region (39~20 °C) needing lower Ea (74.33 to 85.31 kJ/mol), which indicated higher energy barriers to overcome at the initial stage of gel formation. The lowest Ea of 74.33 kJ/mol was found for XG/LBG 3:7 in the low-temperature region. Scanning electron microscopy (SEM) showed that the gel of XG/LBG 3:7 presented the densest entanglements. These results indicated the strongest synergism interaction occurred in XG/LBG 3:7 to form gel network structures. This study will help promote the application of XG-LBG blends to design novel food structures. [ABSTRACT FROM AUTHOR]