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Medieval colors used in illuminated manuscripts from the 12th to 15th centuries can be at risk. Knowing the binding media used, the medieval tempera, is fundamental to developing new and greener methodologies to increase sustainability in Cultural Heritage. A closer look at the tempera used in medieval illuminated manuscripts kept in Portuguese collections, namely, the Ajuda Songbook (13th c.), the winter breviary (14th to 15th c.), the books of hours (15th c.), and a Renaissance Charter (1512), shows that most of the paints analyzed used a tempera similar to gum mesquite. Infrared spectra were the basis for the differentiation between the gums used in medieval times originating from Prosopis spp. and Senegalia spp., gum mesquite and gum arabic, respectively. The ethnobotanical uses of gum mesquite further engage the reader. This micro review represents a significant step forward in Heritage Conservation, offering new perspectives for innovative and greener treatments. Our research, focusing on the differentiation of gums used in medieval times and the identification of the binding media, has the potential to revolutionize our understanding and the preservation of illuminated manuscripts in Cultural Heritage. [ABSTRACT FROM AUTHOR]

Even though tissue-engineered medicines are under intense academic, clinical, and commercial investigation, only a handful of products have been commercialised, primarily due to the costs associated with their prolonged manufacturing. While macromolecular crowding has been shown to enhance and accelerate extracellular matrix deposition in eukaryotic cell culture, possibly offering a solution in this procrastinating tissue-engineered medicine development, there is still no widely accepted macromolecular crowding agent. With these in mind, we herein assessed the potential of gum Arabic, gum gellan, gum karaya, and gum xanthan as macromolecular crowding agents in WS1 skin fibroblast cultures (no macromolecular crowding and carrageenan were used as a control). Dynamic light scattering analysis revealed that all macromolecules had negative charge and were polydispersed. None of the macromolecules affected basic cellular function. At day 7 (the longest time point assessed), gel electrophoresis analysis revealed that all macromolecules significantly increased collagen type I deposition in comparison to the non-macromolecular crowding group. Also at day 7, immunofluorescence analysis revealed that carrageenan; the 50 µg/mL, 75 µg/mL, and 100 µg/mL gum gellan; and the 500 µg/mL and 1000 µg/mL gum xanthan significantly increased both collagen type I and collagen type III deposition and only carrageenan significantly increased collagen type V deposition, all in comparison to the non-macromolecular crowding group at the respective time point. This preliminary study demonstrates the potential of gums as macromolecular crowding agents, but more detailed biological studies are needed to fully exploit their potential in the development of tissue-engineered medicines. [ABSTRACT FROM AUTHOR]

Gluten intolerance, as well as the scarcity of wheat flour in some parts of the world, has prompted the development of gluten-free bread. Gluten-free bread, on the other hand, results in a low specific volume and to remedy this, the use of hydrocolloids and bases has proved to be very successful. The current study aims to determine the optimal proportions of Triumffeta pentendra gum extract and bicarbonate in the breadmaking of a composite flour based on sour cassava starch, peanut flour, and cowpea flour. A Box Benkhen design was used to achieved this, with the variables being the amount of gum extract, the amount of bicarbonate, and the amount of water. The specific volume and texture properties were evaluated as responses. The specific volume was calculated using standard methods, and the textural properties were determined using a texture analyzer. It appears that the incorporation of gums extract, bicarbonate, and water significantly increased the specific volume. The incorporation rate of gum extract significantly increases the hardness, consistency, and masticability which decreases with the incorporation rate of bicarbonate and water. Cohesion and elasticity, on the other hand, increased with the incorporation rate of bicarbonate and water but decreased with the incorporation of gum extract. The optimal gum extract, bicarbonate, and water proportions are 0.28 g, 1.99 g, and 112.5 ml, respectively. As a result, the specific volume is 1.51cm3/g, the hardness is 38.51(N), the cohesion is 0.88, the consistency is 32.86(N), the elasticity is 5.57(1/L), and the masticability is 162.35(mj). According to this findings, gum extracts and sodium bicarbonate can be used to improve the quality of gluten-free bread made with sour cassava starch, peanut and cowpea flour.

Due to the increasing interest in the healthy foods, in this research, a dietary and functional confectionary cream (DFCC) was produced having licorice powder and encapsulated Lactobacillus plantarum probiotic bacteria. Licorice extract (LE) had a total phenolic content of 1.97 mg/mL, composed mainly of 7 phenolic, flavonoid, and quercetin compounds including gentisic acid, caffeic acid, p-coumaric acid, ferulic acid, luteolin, apigenin, and sinapic acid at the same concentration (20 µg/mL). Incorporation of LE and malva mucilage (MM) resulted in the improvement of physicochemical properties (pH, overrun, syneresis, and texture) of DFCC. The viability of encapsulated probiotics was higher (compared to the free probiotics) in the functional product during 60 days of storage. Sensory evaluation results displayed that the elevated rates of LE (15 %), and MM (15 %) were not favorably accepted by the panelists; however, favorable scores were given to the samples having 10 % LE, 10% MM, and microcapsules.

Summary: Pressure‐cooked or boiled chickpea aquafaba (prepared at a 3:1 water to seed cooking ratio and adjusted to pH 5) was used in place of egg white in a hi‐ratio cake. Xanthan gum or hydroxypropyl‐methylcellulose was added at 0%, 0.2%, 0.4% and 0.6% to increase the air volume fraction in foams and their stability. Cake and crumb appearance, moisture, texture and colour were evaluated. Gum type and level significantly affected the shape and crumb hardness. The most pronounced change was induced by the lowest hydroxypropylmethylcellulose level, which prevented collapsed cake centres. In cake with pressure‐cooked aquafaba, 0.2% hydroxypropylmethylcellulose raised the volume index to a comparable level as egg white cake. Xanthan gum, on the other hand, did not lead to a desirable crumb structure or cake shape. Our results suggest that at optimum addition levels, certain gums in combination with aquafaba can assume some of egg whites' functional roles in cakes. [ABSTRACT FROM AUTHOR]

Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products' quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. Our research presents the development of eco-friendly packaging films based on Opuntia ficus-indica cladodes (OFIC) as renewable resources. OFIC powder (OFICP)-agar, OFICP–agar-gum arabic (GA), and OFICP–agar-xanthan (XG) blend films were eco-friendlily prepared by a solution casting method. The films' properties were investigated by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), and differential scanning calorimeter (DSC). Water solubility and moisture content were also determined. Morphology, thickness, molecular interactions, miscibility, crystallinity, and thermal properties, were affected by adjusting the gums (GA and XG) content and glycerol in the blend films. Moisture content increased with increasing glycerol and XG content, and when 1.5 g of GA was added. Water solubility decreased when glycerol was added at 50% and increased with increasing GA and XG content. FTIR and XRD confirmed strong intermolecular interactions between the different blend film compounds, which were reflected in the shifting, appearance, and disappearance of FTIR bands and XRD peaks, indicating excellent miscibility. DSC results revealed a glass transition temperature (Tg) below room temperature for all prepared blend films, indicating that they are flexible and soft at room temperature. The results corroborated that the addition of glycerol at 30% and the GA to the OFICP increased the stability of the film, making it ideal for different food packaging applications. [ABSTRACT FROM AUTHOR]

In recent years, the demand and market for minimally processed fruits are increasing worldwide. Fresh‐cut apples are extremely sensitive to environmental factors including oxygen, temperature, and microorganisms in resulting the browning of apples. Therefore, in this study, different concentration of blended edible‐coating solution was prepared using Aloe vera and carboxymethyl cellulose (1:1, 1:2, 2:1, 3:3, 3:2, 4:2, 2:4, 3:4, and 4:3, respectively). Lease particle size (101.74 ± 0.67 nm) of the coating solution was observed with 3% A. vera and 2% carboxymethyl cellulose (CMC). Afterward, the shelf life of the apples was evaluated for 10 days at refrigeration condition. Results showed that a significant difference was found in weight loss of coated (6.42%–10.26%) and uncoated apples (8.12%–15.32%) for 2–10 days. Moreover, the titrable acidity of the cut apples increased during the storage time. Rheological data emerged that the viscosity of the coating solution decreases with the increasing temperature from 0 to 50°C. Fourier transform infrared spectroscopy data confirmed the presence of hydroxyl group (–OH), C=O, C–O, and N–H banding in the A. vera, CMC, and blend‐coating solution. The blend solution indicated excellent antimicrobial efficiency. Total phenolic content of coated and uncoated apples at 0 day was 737.55 mg GAE kg−1 for uncoated and 717.88 mg GAE kg−1, respectively. Whereas, aerobic and psychrotrophic bacteria counts for edible coated apples significantly lower than control apples. For coated apples, aerobic and psychrotrophic bacteria counts were 1.59 ± 0.84 and 1.25 ± 0.49 log CFU g−1 were 4.26 ± 0.67 and 2.68 ± 0.22 log CFU g−1 at 10th day, respectively. Overall, it can be inferred that blend of A. vera and carboxymethyl cellulose could be used as a nontoxic potential anti‐browning and antimicrobial component for the enhancement of the shelf life and additional nutritional value of fresh‐cut apples. [ABSTRACT FROM AUTHOR]

Nicotine polacrilex (CAS-No. 96055-45-7) can be used as the source of nicotine in nicotine pouches and other oral nicotine delivery products such as lozenges, tablets, and gums. The compound is the salt of nicotine with Amberlite IRP64, a copolymer of methacrylic acid and divinylbenzene. Present study describes a unique procedure to identify the presence of the compound nicotine polacrilex in oral nicotine delivery products and to evaluate its level. In oral nicotine delivery products, nicotine polacrilex is used in a mixture with other ingredients such as microcrystalline cellulose (MCC), maltitol, sweeteners, flavors, salts (such as Na2CO3, NaHCO3), water, etc. These ingredients make the analysis of the compound nicotine polacrilex by spectroscopic techniques such as IR or Raman difficult. Also, since nicotine polacrilex is insoluble in common solvents, the analysis using solutions is not possible. The study is also attempting to detect if the product contains only nicotine polacrilex or if it has additional nicotine in a different form (e.g., nicotine or nicotine tartrate). The analysis uses pyrolysis-GC/MS (Py-GC/MS) and the detection and quantitation of nicotine polacrilex is based on measuring the pyrolysis products of divinylbenzene (DVB) moiety from the Amberlite IRP64. The detection was proven very reliable by this procedure, while the quantitation showed some variability caused by the typical variability in the pyrolysis process. [Contrib. Tob. Nicotine Res. 32 (2023) 43–49]

Technological and rheological properties of fish gelatin (FG) with the addition of different gums (xanthan gum, gellan gum, agar-agar, locust bean gum, carrageenan, guar gum, gum arabic) were determined. Increase in the storage modulus (G') and loss modulus (G") was observed with the addition of gums to FG. The elastic structure of FG became stronger and showed a significantly higher gel property (G'>G"). The addition of gum arabic was seen to adversely affect the structure of FG, causing a decrease in gel strength and a more viscous structure. The highest gel strength was achieved with the addition of gellan gum (7.50%). The melting temperatures, gel strength, and consistency index of FG were increased with the addition of all gums, except gum arabic. Addition of 5.00% xanthan gum to FG resulted in an increase in the melting temperature to 15.93°C, which was the highest melting temperature obtained with FG. Similarly, an increase in the melting point was detected with the addition of gellan gum, agar-agar, carrageenan, and carob gum compared to the control. Different hydrocolloids enhanced Kgel, G,G, consistency index, gel strength, and melting temperature of FG. Bloom values for Bovine Gelatin (BG) and FG were 247.16 and 31.29 g, respectively. The bloom value increased to 409.363 with the addition of gellan gum and changed between 8.11-131.08 with the other gums. The water holding capacity (WHC) was found to be 784.36% in BG and 35.14% in FG. The highest WHC among all the mixtures was determined as 232.5% with the addition of 5.00% xanthan gum. The best overall results were obtained with the addition of gellan gum. Gellan gum added to FG could potentially make it suitable for usage in the food industry. [ABSTRACT FROM AUTHOR]

This study investigates the physicochemical, mineral, proximate, FTIR, and SEM analysis of the gums obtained from the bark of Terminalia mantaly and Khaya senegalensis. The physicochemical analysis for Terminalia mantaly gum (TMG) gave values of 30.76 %, 4.50, 0.10 g/cm³, 0.142 mg/cm³, 8.78 %, and 10.55 % for percentage yield, pH, bulk density, tapped density, swelling index and water absorption capacity respectively while 29.50 %, 4.80, 0.12 g/cm³, 0.105 mg/cm³, 8.45 %, and 10.27 % for percentage yield, pH, bulk density, tapped density, swelling index and water absorption capacity respectively were recorded for Khaya senegalensis gum (KSG). The results of the proximate analysis showed that TMG had a higher percentage of moisture content, crude fat and ash content than KSG, and KSG had a higher percentage of crude fibre, crude protein, and carbohydrate content than TMG. Elemental analysis for Terminalia mantaly gum (TMG) gave values of 58.50 mg/kg, 42.0 mg/kg, 11.30 mg/kg, 38.50 mg/kg, 2.58 mg/kg, 1.53 mg/kg, and 0.33 mg/kg for potassium, magnesium, sodium, calcium, zinc, iron, and copper respectively while 58.00 mg/kg, 41.60 mg/kg, 39.00 mg/kg, 10.50 mg/kg, 1.50 mg/kg, 2.34 mg/kg, and 0.30 mg/kg for potassium, magnesium, calcium, sodium, iron, zinc, and copper respectively were recorded for Khaya senegalensis gum (KSG). The results show no toxicity and high nutritional and mineral value of the gums. Thus, they are safe to be used in the pharmaceutical and food industries. [ABSTRACT FROM AUTHOR]

Background and Objectives: Phenylketonuria (PKU) is a genetic disorder of the metabolism of phenylalanine. Patients with PKU have to consume protein‐free or low‐protein products. For the purpose of formulating a low‐protein sponge cake, the effects of Xanthan‐Locust bean hydrocolloids, Pentosan, and egg yolk on the qualitative properties of the product based on corn starch were evaluated. Findings: Independent variables reduced the hardness and improved the cohesiveness of the products. In a distinctive starch‐based batter, the water absorbability of Pentosan and hydrocolloids and the emulsification property of egg yolk reduced the water availability of starch granules. Increasing the gelatinization temperature of granules increased the expansion of air bubbles, reduced the final product's density, and improved the colorimetric properties of the developed product. Conclusions: The best sample had 0.33% hydrocolloids, 1.1% Pentosan, and 1.5% egg yolk. Approximately 80% of the protein content of control was reduced in this sample. Its total protein content (1.27/100 g) and amino acid composition (0.028/100 g phenylalanine and 0.04/100 g tyrosine) were in the acceptable range for PKU. Significance and Novelty: The combination of pentosan and Xanthan‐Locust bean gum at appropriate levels by simulating a gluten‐like network is suitable for the preparation of a low‐protein sponge cake. [ABSTRACT FROM AUTHOR]

The wine industry is responsible for a considerable part of environmental problems because of the large amounts of residues. However, several studies have shown these wine industry residues, such as grapes, skins, seeds, and leaves, represent a complex matrix of bio-compounds, such as phenolic compounds, flavonoids, procyanidins, anthocyanins, tannins, catechin, quercetin, kaempferol, and trans-resveratrol, and nutrients such as vitamin C. These wine and vine by-products or their extracts have antioxidant, anti-inflammatory, cardioprotective, anti-aging, and anti-cancer activities, which benefit human health. Due to processing (drying, mincing), some vine by-products are perishable and may present a short shelf-life. The production of the developed products can be achieved by using edible films and coatings. The use of edible coatings is an innovative method for preservation in postharvest. This technique is gaining popularity since it is easy to apply, environmentally friendly, and highly efficient. Indeed, the application of edible layers on lightly processed foods can preserve their essential nutrients and protect them from attack by microorganisms in addition to preserving their appearance by maintaining their original color, flavor, and texture. More research must be carried out to optimize coating formulations to achieve the highest possible quality. This review aims to elucidate several techniques of making edible coatings and the different types of edible coatings that can be used in the preparation of grape by-products for foods and drinks, namely grapevine infusions made with dried minced grapes, dried minced grape pomaces, and in freshly processed products. Besides the usually used coating materials, such as chitosan, agar-agar, gelatin, and alginate, other compounds will also be discussed, namely guar gum, soy lecithin, maltodextrin, inulin, and propolis. [ABSTRACT FROM AUTHOR]

The relevance of the study is caused by the need to use both non-renewable and renewable natural resources to meet the energy needs. The purpose: the use of renewable raw materials with similar technological characteristics (starch, guar gum and neutral lignosulfonate) to create new reagent systems LKR-1 and LGKR-1 for application in oilfield chemistry, in particular as part of drilling fluids for use in the construction of oil and gas wells. Methods: set of existing basic methods for studying the properties of raw materials and synthesis products of natural polymers; evaluation and analysis of consistency index and nonlinearity coefficient (Brookfield viscometer), rheological (Fann rotary viscometer) and filtration properties (Fann filter press) of the developed reagent systems and known brands of gums. Results. It is shown that for Russia the issue of the competent use of renewable raw materials products is relevant, since it is a world leader in the possession of forest reserves and timber. The structure of wood as a polymer composition and the main components of both deciduous and coniferous species – cellulose, camels, starch, lignosulfonates – are presented. The paper introduces the list of domestic and foreign scientists whose works are devoted to the research and application of natural polymers in oilfield chemistry, products of renewable natural raw materials. The authors considered the influence of the main natural polymers used in oilfield chemistry and their modified forms on the technological parameters of process fluids. The properties of the developed reagent systems and their components are considered, and the presence of pseudoplastic properties of the LCR-1 reagent system is established, despite the fact that its components – starch and lignosulfonate – do not possess these properties. It was found that the component of the LGCR-1 reagent system, guar gum of plant origin, gives the developed reagent pseudoplastic properties comparable to the properties of reagents based on more expensive xanthan gum of the enzymatic production method.

Even though tissue-engineered medicines are under intense academic, clinical, and commercial investigation, only a handful of products have been commercialised, primarily due to the costs associated with their prolonged manufacturing. While macromolecular crowding has been shown to enhance and accelerate extracellular matrix deposition in eukaryotic cell culture, possibly offering a solution in this procrastinating tissue-engineered medicine development, there is still no widely accepted macromolecular crowding agent. With these in mind, we herein assessed the potential of gum Arabic, gum gellan, gum karaya, and gum xanthan as macromolecular crowding agents in WS1 skin fibroblast cultures (no macromolecular crowding and carrageenan were used as a control). Dynamic light scattering analysis revealed that all macromolecules had negative charge and were polydispersed. None of the macromolecules affected basic cellular function. At day 7 (the longest time point assessed), gel electrophoresis analysis revealed that all macromolecules significantly increased collagen type I deposition in comparison to the non-macromolecular crowding group. Also at day 7, immunofluorescence analysis revealed that carrageenan; the 50 µg/mL, 75 µg/mL, and 100 µg/mL gum gellan; and the 500 µg/mL and 1000 µg/mL gum xanthan significantly increased both collagen type I and collagen type III deposition and only carrageenan significantly increased collagen type V deposition, all in comparison to the non-macromolecular crowding group at the respective time point. This preliminary study demonstrates the potential of gums as macromolecular crowding agents, but more detailed biological studies are needed to fully exploit their potential in the development of tissue-engineered medicines.

Matrix tablets are also referred to as sustained-release, controlled-release, or prolonged-release extended-release tablets, which will prolong the duration of the release of drug content into the systemic circulation. This work was to collect matter about polymers so far tried in making matrix tablets. Due to the prolonged duration of release, this may increase the bioavailability of the drug. They are made with various polymers, starting with cellulose, its derivatives, and plant gums or mucins. This data was obtained by viewing to peer-reviewed journals and magazines. These tablets can be prepared by direct compression of a blended mixture containing polymers, blending agents, glidants, and other additives. The blend was made as granules and compressed as tablets. The matrix tablets are sustained drug release forms and show better action. The study revealed that the matrix tablet is a simple method for extending drug release for a prolonged period. [ABSTRACT FROM AUTHOR]

Alginate (ALG) and various gums are potential biomaterials to be employed in hydrogel designs for both food and biomedical applications. This study evaluated a multicomplex design by combining food grade polymers to examine their polymer–polymer interactions and design an oral delivery system for pomegranate concentrate (PC). ALG was replaced with gum tragacanth (GT), xanthan (XN) and their equal combinations (GT:XN) at 50% ratio in hydrogel fabrication. In addition to CaCI2 in binding solution, honey (H) and chitosan (CH) were also used during physical crosslinking. Relaxation time constants in NMR indicated poor ability of GT for water entrapment especially in the presence of honey (S2H). They also confirmed FTIR results indicating similar trends. Strong negative correlations were observed between T2 and texture results. GT replacement of ALG especially in the use of single CaCI2 (S2) promoted higher PC release up to 80% in digestive media compared to XN substitution (S3). This study promoted use of LF NMR as an indicator for polymer mixture characterization in complex gels. ALG based gels could be modified by replacing ALG with different kinds of gums and with use of different binding solutions to regulate target compound release in food and pharmaceutical fields. [ABSTRACT FROM AUTHOR]

Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology. [ABSTRACT FROM AUTHOR]

This study aims to investigate the use of Rocket seed (Eruca Sativa Mill) gum (RSG) as a novel fat replacer in the formulation of low-fat emulsion. For this purpose, formulation of the salad dressing was optimized by using response surface methodology (RSM) based on the rheological properties measured by steady shear (K), dynamic rheological analysis (K', K"), and three interval time test (Deformation (%) and Recovery (%)). All samples showed shear-thinning character and viscoelastic solid character. Herschel Buckley model parameters, namely, 0, K, and n values, were changed between 0.36 and 12.58 Pa, 1.67, and 27. 12 Pa.sn, 0.15 and 0.27 respectively. In all samples, the G' value was higher than G" in all frequency range. The samples containing high RSG showed a lower percentage of deformation (Def %) and higher recovery (Rec %) values. Optimization was performed based on the rheological properties of the control samples, and the optimum formulation of low salad dressing was 3.73 % RSG, 10 % oil, and 1 % EYP. Lowfat salad dressing samples stabilized by RSG and control samples showed similar characteristics in terms of particle size, PDI, zeta potential, and emulsion stability index values. This study suggested that RSG could be used as a natural fat replacer in low-fat salad dressing type emulsions. [ABSTRACT FROM AUTHOR]

The continuous emergence of new pathogens and the evolution of microbial drug resistance make it absolutely necessary to develop innovative, effective vaccination strategies. Use of nasal vaccination can increase convenience, safety, cause both local and systemic immune reactions. Intranasal administration nevertheless has a number of shortcomings that can be overcome by using the latest achievements of pharmaceutical science. One of the aspects of such solution may be the use of systems for the production of intranasal vaccines in situ polymer compositions that provide a directed sol-gel transition controlled by the physiological conditions of the nasal cavity. At the same time, the gelation of the administered dose in contact with the nasal mucosa involves prolonged exposure of the drug at the injection site, greater mucoadhesion, counteraction to mucociliary clearance, modified and more complete release. A number of both foreign and domestic manufacturers produces polymers such as chitosan, gums, polyoxyethylene and polyoxypropylene block copolymers (poloxamers, proxanols), carbomers. For effective pharmaceutical development of new intranasal IBD delivery systems corresponding to the QbD concept, not only the knowledge of the range of excipients is necessary, but also simple, accessible, and reproducible methods for determining indicators that define the critical parameters of such delivery systems. In accordance with the conducted scientific search, the main indicators of standardization of in situ intranasal systems were identified: temperature and time of gel formation, gel strength, rheological characteristics, mucoadhesion, release, nasal mucociliary clearance time.

Paints and plasters from two pharaonic settlement sites in Nubia (northern Sudan) were analysed to investigate the presence and origin of organic binding materials. The town of Sai was founded around the time of the pharaonic conquest of Kush (Upper Nubia) around 1500 BC, with Amara West created as a new centre for the pharaonic administration of the region around 1300 BC. Recent fieldwork at both sites yielded examples of paint palettes, including several from houses. These provide a different economic and social context to funerary contexts upon which most previous research has been conducted, making this study the first to report on binding media for vernacular architecture in the Nile Valley. It is also the first study of binding media from Nubia. Gas chromatography mass spectrometry (GC-MS) analysis of methanolysed and silylated paint and plaster samples revealed a range of monosaccharides present in eight of the seventeen samples from Amara West, and in six of the seven samples from Sai. Interpretation of the data was supported by field collection and study of locally available botanical gums. The results indicate that mixtures of gums were in use as a pigment binder at both sites during the mid- to late-second millennium BC. The possibility that some of these plant gums could have been imported from the Mediterranean is also posited.

Tamarind seed gum (TSG) is a cold‐swelling hydrocolloid with remarkable processing stability and starch synergy. Its use in direct expanded extruded foods has not been documented. The thermal and pasting viscosity properties of six TSG (0%, 0.5%, 1.0%, 2.5%, 5.0%, and 7.5% TSG) and native corn starch blends were characterized by differential scanning calorimetry and ViscoQuick, respectively. These same blends were extruded using a corotating twin‐screw extruder at four screw speeds (SSs) (150, 300, 450, and 600 rpm). System back pressure, motor torque, and specific mechanical energy (SME) were measured. Extrudate quality metrics, such as expansion ratio (ER), water absorption index (WAI), and water solubility index (WSI), were also measured. The pasting viscosities indicated that TSG inclusion increases viscosity but also makes the starch‐gum paste more susceptible to permanent shear degradation. The thermal analysis indicated that TSG inclusion narrowed the melting endotherms and lowered the energy required for melting (p < 0.05) at higher inclusion levels. Extruder back pressure, motor torque, and SME decreased with increasing TSG levels (p < 0.05) as the TSG effectively lowered the melt viscosity at high usage rates. The ER reached a maximum of 3.73 with a 2.5% TSG level extruded at 150 rpm (p < 0.05). The WAI of extrudates increased with TSG inclusion rate at equivalent SSs, whereas WSI behaved oppositely (p < 0.05). Small inclusions of TSG can improve the expansion properties of starch, whereas larger inclusions result in a lubrication effect that mitigates the shear‐induced depolymerization of starch. Practical Application: The impact of cold‐water soluble hydrocolloids, including tamarind seed gum, on the extrusion process, is poorly understood. From this work, tamarind seed gum effectively modifies the viscoelastic and thermal characteristics of corn starch in a way that enhances the direct expansion characteristics of the starch during extrusion processing. The effect is more beneficial at lower gum inclusion levels as higher levels result in reduced capabilities to translate shear from the extruder into useful transformations of the starch polymers during processing. Small amounts of tamarind seed gum could be used to improve the quality of extruded starch puff snacks. [ABSTRACT FROM AUTHOR]

Gums and carrageenans are food additives widely used in food preparations to improve texture and as viscosifiers. Although they are typically added in small amounts, nowadays people tend to use more and more pre-prepared food. In this work, the content of a wide panel of trace elements in commercial products were analyzed. Carrageenans and gums (n = 13) were purchased in the Portuguese market and were from European suppliers. Samples were solubilized by closed-vessel microwave-assisted acid digestion and analyzed by ICP-MS. Globally, the content of essential trace elements decreased in the following order: Fe (on average, on the order of several tens of µg/g) > Mn > Zn > Cr > Cu > Co > Se > Mo (typically < 0.1 µg/g), while the content of non-essential/toxic trace elements decreased in the following order: Al > Sr > Rb > As > Li > Cd > Pb > Hg. The consumption of these food additives can significantly contribute to the daily requirements of some essential trace elements, namely Cr and Mo. The toxic trace elements Cd, As, Pb, and Hg were below the EU regulatory limits in all analyzed samples. Additional research is needed to define the potential risk of introducing toxic trace elements into food products through the use of these additives. [ABSTRACT FROM AUTHOR]

The rheological and filtration properties of the biopolymer solutions based on natural polymers, gum and starch, that affect the removal of drilled cuttings to the day surface, the creation of hydrodynamic pressure, and the borehole cleaning, were considered. Hydrodynamic pressure, in turn, predetermines possible arising of complications during well construction such as absorption of the drilling fluid or influx of formation fluids, hydraulic fracturing of the rocks, and contamination of the productive formations which are opened mainly via horizontal wellbore drilling. The peculiar features of the use of a combination of gums and starch in biopolymer drilling fluids, manifested in changes in the values of the process parameters of the drilling fluids, as well as in the physicomechanical processes of solution circulation in the well, were studied. By means of mathematical modeling, the change in the annular velocity profile for the biopolymer solutions containing the studied reagents (gum and starch) separately and jointly was demonstrated. In this regard, the basic equation describing the motion of a pseudoplastic liquid (the Ostwald–de Waele model) was used for finding the velocity profiles in an annular gap of 10 mm for the biopolymer solutions, and the optimal velocity profiles were graphically determined for the aqueous solutions of the biopolymer reagents. Basing on analysis of the obtained velocity solutions and the experimental data on the filtration and transport properties of the biopolymer compositions, the optimal concentrations of the reagents were determined. [ABSTRACT FROM AUTHOR]

Currently, food packaging is facing a critical transition period and a major challenge: it must preserve the food products’ quality and, at the same time, it must meet the current requirements of the circular economy and the fundamental principles of packaging materials eco-design. Our research presents the development of eco-friendly packaging films based on Opuntia ficus-indica cladodes (OFIC) as renewable resources. OFIC powder (OFICP)-agar, OFICP–agar-gum arabic (GA), and OFICP–agar-xanthan (XG) blend films were eco-friendlily prepared by a solution casting method. The films’ properties were investigated by scanning electron microscope (SEM), Fourier transform infrared spectroscopy (FTIR), X-ray diffraction (X-RD), and differential scanning calorimeter (DSC). Water solubility and moisture content were also determined. Morphology, thickness, molecular interactions, miscibility, crystallinity, and thermal properties, were affected by adjusting the gums (GA and XG) content and glycerol in the blend films. Moisture content increased with increasing glycerol and XG content, and when 1.5 g of GA was added. Water solubility decreased when glycerol was added at 50% and increased with increasing GA and XG content. FTIR and XRD confirmed strong intermolecular interactions between the different blend film compounds, which were reflected in the shifting, appearance, and disappearance of FTIR bands and XRD peaks, indicating excellent miscibility. DSC results revealed a glass transition temperature (Tg) below room temperature for all prepared blend films, indicating that they are flexible and soft at room temperature. The results corroborated that the addition of glycerol at 30% and the GA to the OFICP increased the stability of the film, making it ideal for different food packaging applications.

Our study aims to promote carob seeds as a functional food. For this; the nutritional value, the compounds with beneficial physiological effects and functional properties (fibers and gums), as well as the antioxidant potential were determined. Analysis of the chemical composition of carob seeds reveals their high protein, ash and fat content. However, the total sugars content was estimated to be moderate. The quantification of the compounds with a beneficial physiological effect shows that the seeds are rich in crude dietary fibers (8.39%). Regarding the gums, the yields are evaluated at 39.44% for the crude gums and at 4.026% for the purified gums. The phytochemical assays reveal a richness of the seeds in total polyphenols, in total flavonoids with a moderate content of flavonols and hydrolyzable tannins. The antioxidant potential was studied using two methods: reduction of the free radical 1,1-diphenyl-2-picryl-hydrazyl (DPPH) and the iron reduction method. According to the results, the carob seeds have a discreet antioxidant potential compared to the standards tested (gallic acid and quercetin). [ABSTRACT FROM AUTHOR]

Currently, there is increasing interest on natural hydrocolloids such as gums. In the present work, the solubility, zeta potential and rheological properties of gums from chickpea hull and corn bran were studied. Chickpea hull and corn bran gums were extracted from chickpea hulls and nejayote, respectively. The chickpea hull gum had 2.98% of protein (w/w) and corn bran gum 2.28% (w/w), an ash content of 2.25% (w/w) and 6.21% (w/w), respectively. Chickpea hull gum (CHG) had its highest solubility (above 50%) at 50 °C and 12 hours. Corn bran gum showed a solubility over 90% at 12 hours at 25 °C. The Zeta potential values for both gums were negative (from -0.33 mV to -20.0 mV) through the pH range studied (from 2.0 to 7.0). The dispersions of both gums showed a rheological behavior in which viscosity decreases when increasing the shear rate from 10-2 s-1 to 103 s-1 for chickpea hull gum and corn bran gum at 2%; the rheological viscosity values of the dispersions was adjusted to the Carreau-Yasuda model. [ABSTRACT FROM AUTHOR]

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Surgical and natural menopause is often associated with depression symptoms. Along with the postpartum period, perimenopause is a “window of vulnerability” for depression development, because decline in estrogen level accounts for extinction of reproductive function, emotional disorders, genitourinary menopausal syndrome, which are combined with non-endocrine risk factors, such as decreasing income levels, low social support, and stress. Although a direct relationship between blood estrogens level and depression has not been demonstrated, the relation between menopause symptoms and depression has been proven, i.e., the symptoms of menopause can be considered as risk factors. Here, we summarizes the current view on the correct counseling and routing of menopausal women with depression symptoms in primary health care facilities, the principles of managing patients with risk factors, including genitourinary menopausal syndrome, as well as methods of rehabilitation and informational support. This will aid to improve the quality of medical care for such patients.

Extrusion can be considered not only as an effective technology for processing agricultural raw materials into feed and food products, but also as a thermo-mechanical method for modification of the chemical properties of biopolymers. Carbohydrates are the most represented class of organic compounds in raw materials processed by the agro-industrial complex. The assessment of the influence of the processing factor on the final physicochemical and technological properties of various types of carbohydrates included in the chemical composition of raw materials or used as mono-ingredients is an actual task for the food industry. The review considers the issues of extrusion modification of starch in terms of the difference in the properties of amylose and amylopectin as well as the presence of lipids and organic acids in the reaction system. Processes of macromolecular degradation, gelatinization, esterification and the formation of new chemical bonds in dependence on the conditions of extrusion and the composition of mixtures are discussed. The results of studies of the influence of extrusion cooking on the changes in the physicochemical properties of non-starchy polysaccharides, cellulose, araboxylans, inulin, pectin, chitosan, and gums of various origins are presented. It has been shown that extrusion and varying of its operating regimes can significantly affect the nutritional value of extrudates including changing the glycemic index, inactivating antinutritional factors, or increasing their content in extrudates.

Paints and plasters from two pharaonic settlement sites in Nubia (northern Sudan) were analysed to investigate the presence and origin of organic binding materials. The town of Sai was founded around the time of the pharaonic conquest of Kush (Upper Nubia) around 1500 BC, with Amara West created as a new centre for the pharaonic administration of the region around 1300 BC. Recent fieldwork at both sites yielded examples of paint palettes, including several from houses. These provide a different economic and social context to funerary contexts upon which most previous research has been conducted, making this study the first to report on binding media for vernacular architecture in the Nile Valley. It is also the first study of binding media from Nubia. Gas chromatography mass spectrometry (GC-MS) analysis of methanolysed and silylated paint and plaster samples revealed a range of monosaccharides present in eight of the seventeen samples from Amara West, and in six of the seven samples from Sai. Interpretation of the data was supported by field collection and study of locally available botanical gums. The results indicate that mixtures of gums were in use as a pigment binder at both sites during the mid- to late-second millennium BC. The possibility that some of these plant gums could have been imported from the Mediterranean is also posited. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Engineering Sciences & Information Technology is the property of Arab Journal of Sciences & Research Publishing (AJSRP) 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.)

Hydrogels are a great ally in the pharmaceutical and biomedical areas. They have a three-dimensional polymeric structure that allows the swelling of aqueous fluids, acting as an absorbent, or encapsulating bioactive agents for controlled drug release. Interestingly, plants are a source of biogels, specifically polysaccharides, composed of sugar monomers. The crosslinking of these polymeric chains forms an architecture similar to the extracellular matrix, enhancing the biocompatibility of such materials. Moreover, the rich hydroxyl monomers promote a hydrophilic behavior for these plant-derived polysaccharide gels, enabling their biodegradability and antimicrobial effects. From an economic point of view, such biogels help the circular economy, as a green material can be obtained with a low cost of production. As regards the bio aspect, it is astonishingly attractive since the raw materials (polysaccharides from plants-cellulose, hemicelluloses, lignin, inulin, pectin, starch, guar, and cashew gums, etc.) might be produced sustainably. Such properties make viable the applications of these biogels in contact with the human body, especially incorporating drugs for controlled release. In this context, this review describes some sources of plant-derived polysaccharide gels, their biological function, main methods for extraction, remarkable applications, and properties in the health field. [ABSTRACT FROM AUTHOR]

Plants and their derivatives have contributed immensely to drug development for their application as medicinal agents or as excipients in preparation of new drug delivery systems. Their use keeps increasing by the day. The rich, yet-to-be fully tapped vegetation available in the African sub-region puts it with great potential to be the next global destination as sources for pharmaceutical excipient. This work reviews published articles on plants and derivatives that have been employed so far in modifying drug delivery. Published articles from databases of PubMed, science direct and google scholar were sourced. Obtained manuscripts were screened for relevance to the topic and currency from reading through the abstract and scanning the body of the work. Gums and mucilages as plant derivatives in their natural form or as changed forms have been well investigated for use in controlled drug delivery. Some of these have been as functional in modifying drug release as many commercially employed excipients in drug delivery. Many plants and plant-derived polymers are generally regarded as safe, easily cultivated, show good functionality as drug additives and can be modified to improve on any less desirable property. Taking advantage of these positive factors will open doors for optimal use of these naturally endowed pharmaceutical excipients

Spray-drying is a continuous encapsulation method that effectively preserves, stabilizes, and retards the degradation of bioactive compounds by encapsulating them within a wall material. The resulting capsules exhibit diverse characteristics influenced by factors such as operating conditions (e.g., air temperature and feed rate) and the interactions between the bioactive compounds and the wall material. This review aims to compile recent research (within the past 5 years) on spray-drying for bioactive compound encapsulation, emphasizing the significance of wall materials in spray-drying and their impact on encapsulation yield, efficiency, and capsule morphology.

Diverse properties of natural gums have made them quite useful for various pharmaceutical applications. However, they suffer from various problems, including unregulated hydration rates, microbial degradation, and decline in viscosity during warehousing. Among various chemical procedures for modification of gums, carboxymethylation has been widely studied due to its simplicity and efficiency. Despite the availability of numerous research articles on natural gums and their uses, a comprehensive review on carboxymethylation of natural gums and their applications in the pharmaceutical and other biomedical fields is not published until now. This review outlines the classification of gums and their derivatization methods. Further, we have discussed various techniques of carboxymethylation, process of determination of degree of substitution, and functionalization pattern of substituted gums. Detailed information about the application of carboxymethyl gums as drug delivery carriers has been described. The article also gives a brief account on tissue engineering and cell delivery potential of carboxymethylated gums. [Display omitted] [ABSTRACT FROM AUTHOR]

One of the essential elements to achieving smile esthetics is the phenotype and gingival contour, which with their architecture influence the size of dental crowns. The term “periodontal phenotype” was standardized in the 2017 World Workshop on the Classification of Periodontal and Peri-Implant Diseases and Conditions. However, much has been said about the topic, with other nomenclatures. Evaluating different periodontal phenotypes is essential, as they provide us with information related to the characteristics of periodontal tissues and dental forms. In addition to making the treatment more predictable, it can avoid problems such as trauma, inflammation, and other clinical and surgical complications. The purpose of this literature review is to research the topic, periodontal phenotype, through the most relevant articles between the period 2017 to 2021, showing its classification, prevalence, and forms of diagnosis. There are several ways to diagnose the periodontal phenotype, and the one recommended by the World Workshop is the transparency of the gingival sulcus using the millimeter probe. We can observe a prevalence of the thin phenotype for the female gender, whereas the thick phenotype is prevalent for the male gender. There is still a lack of scientific evidence for the correct relationship of the periodontal phenotype with other factors such as age, smoking, hygiene habits, diet and, malocclusion.