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As a promising green and sustainable coating material, gum was extracted from durian seed to produce eutectogel, which the properties were tunable using natural deep eutectic solvent (NADES). Ten different eutectogels were successfully synthesized using durian seed gum (DSG) and xanthan gum (XG) gelators at different composition (5, 10, 15 %) to gel choline chloride-glucose (1:1), choline chloride-fructose (1:2) and betaine-glucose-water (1:1:1) NADESs. Results revealed that eutectogel was non-Newtonian and weak gel material with excellent thermostability up to 200 °C. When the gum content increased, the resulted eutectogel showed higher viscosity, yield stress, hardness, gumminess, adhesiveness, and weight holding capacity. In overall, choline chloride-fructose (1:2) NADES and 10 % of DSG formed an excellent eutectogel which remained stable and compatible upon 12 weeks of storage. It displayed superior viscoelastic, texture, gases and moisture barrier properties which were beneficial for food coating application. This eutectogel was able to extend the shelf life of fresh-cut apples during storage with lower weight loss and higher total phenolic content (TPC). The potential future of this well-characterized tunable DSG-derived eutectogel includes, but not limited to, food and pharmaceutical industries, smart sensing, flexible wearable electronics, water purification, supercapacitors and batteries. [Display omitted] • Tunable eutectogel is formulated by durian seed gum and natural deep eutectic solvent. • Eutectogel is non-Newtonian and weak gel material with excellent thermostability. • Higher gum level increased the viscosity, hardness and adhesiveness of eutectogel. • Superior weight holding capacity of eutectogel shows good barrier to preserve food. • Eutectogel is a promising green and sustainable food coating material. [ABSTRACT FROM AUTHOR]

Durian (Durio zibethinus Murr.) seed flour (DSF) has very soft gel with high syneresis. Blending it with cassava starch (CS) could deliver strongly advantageous effects. The objective of this work was to investigate the functional and physicochemical properties of blends of CS and DSF. Experimentally, commercial cassava starch CS (18.18 ± 0.11% amylose) was blended with DSF (containing 55.44 ± 4.93% gum and 14.62 ± 0.07% amylose) in various CS/DSF ratios: 100/0, 90/10, 80/20, 70/30, 60/40, 50/50, 40/60, 30/70, 20/80, 10/90, and 0/100 by dry weight. The key properties of those blends were investigated, namely swelling power (SP), solubility, pasting properties by the Rapid Visco Analyzer (RVA), gelatinization temperature, and gel texture and syneresis. CS showed lower SP at 60 °C, but higher SP at 75 and 90 °C than DSF, while DSF had higher solubility than CS at all temperatures tested. The blends had SP and solubility between these extremes. RVA viscosities for all ratios of the CS/DSF blends were often below those of the individual components, with DSF influencing more than expected from its proportion. The peak viscosity (PV) of CS was significantly higher than that of DSF (3955 ± 37 vs. 1918 ± 17 mPa.s). The PV of CS/DSF blends with 10/90–60/40 ratios was slightly different from that of DSF, but increased strongly for the 70/30- 90/10 ratios. As regards gelatinization, CS had lower temperature range (62.66 ± 0.13–72.06 ± 0.21 °C,) than DSF (67.50 ± 0.55–79.35 ± 0.16 °C), while its enthalpy was higher (12.83 ± 0.81 vs. 5.38 ± 0.16 J/g). All the blends showed higher gelatinization temperature than CS but lower than DSF and their enthalpies had the opposite trend. Regarding the gel properties, gel hardness of CS was about five-fold higher than that of DSF (50.9 ± 30.27 vs. 9.59 ± 0.67, p < 0.05), while syneresis of CS was much lower (1.61 ± 0.33 vs. 58.30 ± 0.44%, p < 0.05) than of DSF. For their blends, it turned out that gel hardness increased and syneresis decreased with CS content in the blend. The gel hardness was synergistic for 90/10 and 80/20 ratios with about 50% increase over the pure components, and simultaneously the syneresis relative to plain DSF was reduced by over 50%. The results suggested that improved DSF properties can be achieved by blending with CS, and also a small amount of DSF (10–20%) has synergistic effect on gel hardness of the blend. Gum in the DSF plays an important role in the continuous phase of the paste and the gel. [ABSTRACT FROM AUTHOR]

This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums.

Approximately 75,000 tonnes of durian seeds are disposed to the environment every year and the amount will continue to increase due to the escalating demand for durians. The long-term accumulation of the wastes will lead to destruction of the ecological environment, and the disposal requires considerable effort. In fact, valuable products including durian seed gum and flour could be processed from the discarded durian seeds and hence, they should not be regarded as wastes. At the same time, the value of food wasted every year exceeds 1 trillion USD, of which 20% is caused by storage or shelf-life issues. After the outbreak of COVID-19, consumers tend to reduce the number of trips required to get fresh foods from the markets. Eventually, storage of larger amount of foods at extended period of time is crucial. Thus, safe and effective food preservation materials extracted from these biomasses could potentially help in reducing food wastes. Natural deep eutectic solvent (NADES) is a green solvent composed of primary metabolites (PRIM). When combined with gum into the form of eutectogel, the characteristics are tunable indicating that the properties of natural durian seed gum can be further improved for specific application. This paper discusses the potential of eutectogels formulated using NADES and durian seed gum for use as food coating. Since the coated gel is edible, potentially low in cost, and strongly sustainable, the food preservation period can be lengthened at higher commercial value. [Display omitted] • Eutectogel can be formulated using durian seed gum and natural deep eutectic solvents. • Eutectogel produced by deep eutectic solvents is tunable based on specific requirements. • Eutectogel is highly promising for use as edible gum-based food coatings. • Computational tools play an important role in the formulation of NADES and eutectogel. [ABSTRACT FROM AUTHOR]

Durian is the most popular seasonal fruit in Indonesia. Only 1/3 of durian is edible, whereas the seeds are thrown away. This waste is potential of value-added such as seed gum. Mayonnaise is o/w emulsion based product use egg yolk as an emulsifier, but in this research, durian seed gum (2,5%, 3%, 3,5%, 4%, and 4,5%) has been used to replace on egg yolk in making vegan mayonnaise. The best formulation of vegan mayonnaise from 4% durian seed gum was compared to commercial and the control as well. This result is as good as mayonnaise with egg yolk, and the commercial mayonnaise. [ABSTRACT FROM AUTHOR]

Highlights: [•] Conjugation of durian seed gum (DSG) with whey protein (WPI) promoted its emulsifying activity. [•] Covalent linkage of WPI to DSG facilitated its adsorption into the water/oil interface. [•] WPI–DSG conjugate exhibited better functional properties than DSG alone. [•] Fehling solution induced better functional properties than saturated barium hydroxide for DSG. [Copyright &y& Elsevier]

This paper deals with the conjugation of durian seed gum (DSG) with whey protein isolate (WPI) through Maillard reactions. Subsequently, the functional properties of durian seed gum in the non-conjugated (control sample) and conjugated forms were compared with several commercial gums (i.e., Arabic gum, sodium alginate, kappa carrageenan, guar gum, and pectin). The current study revealed that the conjugation of durian seed gum with whey protein isolate significantly (p < 0.05) improved its foaming properties. In this study, the conjugated durian seed gum produced the most stable foam among all samples. On the other hand, the emulsion stabilized with the conjugated durian seed gum also showed more uniform particles with a larger specific surface area than the emulsion containing the non-conjugated durian seed gum. The conjugated durian seed gum showed significant different foaming properties, specific surface area, particle uniformity and water holding capacity (WHC) as compared to the target polysaccharide gums. The conjugated durian seed gum showed more similar functional properties to Arabic gum rather than other studied gums. [ABSTRACT FROM AUTHOR]

Abstract: The main goal of the present study was to investigate the effect of aqueous extraction conditions on the extraction yield and physicochemical properties of the durian seed gum. The studied aqueous extraction variables were water/seed (W/S) ratio (20:1–60:1, w/w), temperature (25.0–85.0°C), and pH (4.0–10.0). The results indicated that the aqueous extraction variables exhibited the least significant (p <0.05) effect on oil-holding capacity (OHC). Conversely, they had the most significant (p <0.05) effect on the span and extraction yield. The current study revealed that the interaction effect of aqueous extraction variables showed the least significant (p <0.05) effect on the solubility and OHC of durian seed gum. The optimum extraction condition led to the production of durian seed gum with a relatively high extraction yield (56.4%), solubility (27.9%), volume-weighted mean (98.7μm), span (3.8), water-holding capacity (WHC) (270.6g water/100g gum), and OHC (146.5g oil/100g gum). [Copyright &y& Elsevier]

Durian (Durio zibethinus Murr.) seeds are a waste from durian paste processing that could find applications in food or non-food industries. Durian seeds are mainly composed of starch and mucilage (gum), which influence its properties and hence the potential applications. The objective of this research was to compare the properties of durian seed flour in different forms. Chemical and functional properties were compared among whole durian seed flour (WDSF), demucilaged durian seed flour (DDSF), and durian seed starch (DS), for two varieties of durian called native (N) and Chanee (C). It was found that the durian variety made little difference in chemical and functional properties, in contrast to the processing of the sample. WDSF contained both starch and gum, and had significantly (p < 0.05) more protein, lipid, ash, and fiber than DDSF or DS. The functional properties of WDSF, especially swelling power, water absorption capacity, peak viscosity and emulsifying capacity and activity, were also significantly higher than for DDSF or starch. Among the three forms of durian seed, WDSF showed the lowest gel hardness but highest syneresis, due to its high ability to bind with water to form a weak gel network. In conclusion, the three forms of durian seeds showed different properties. Gum or mucilage in durian seeds had important roles in the functional properties. [ABSTRACT FROM AUTHOR]