EFFECT OF SOME POLYSACCHAR1DES ON OXIDATIVE STABILITY OF METHYL LINOLEATE IN EMULSION
8
Citation
11
Reference
10
Related Paper
Citation Trend
Abstract:
ABSTRACT In a model emulsion system consisting of 10% w/w of methyl linoleate and 0.5% w/v of Tween 20 as an emulsifier in a 0.05 M sodium acetate buffer (pH 4.0) with polysaccharide, locust bean gum, xanthan and glucomannan considerably inhibited oxidation, as proved by the change in peroxide value. Carrageenan and chitosan had no or only a small effect on oxidation. There was no evidence of organic radical scavenging activity as shown by ESR, but oxidation inhibiting polysaccharides manifested an iron binding activity.Keywords:
Carrageenan
Locust bean gum
Peroxide
Peroxide value
Glucomannan
Methyl cellulose
Synergistic effects between polysaccharides such as locust bean gum, xanthan gum, guar gum, carrageenan, related to their thickening properties are widely known and used in food industry. (Da Silva and Rao, 1992). These effects are modified due to the existence of salts and other food additives, i. e. cellulose derivatives, in the final products (Therkelsen, 1992).
Locust bean gum
Guar gum
Thickening agent
Carrageenan
Natural gum
Food additive
Cite
Citations (1)
Locust bean gum
Cite
Citations (2)
Locust bean gum
Natural gum
Cite
Citations (5)
Locust bean gum
Central composite design
Cite
Citations (27)
Locust bean gum
Syneresis
Natural gum
Cite
Citations (17)
Locust bean gum
Pectin
Carrageenan
Natural gum
Food additive
Cite
Citations (17)
A method is described that allows the development of an empirical approach to quantify synergistic interactions and their variations with shear rate. The approach is based on the definition of a viscous synergism index, I v . The method is applied to xanthan-locust bean gum gels, and an equation is developed for relating the synergism index to shear rate, γ, and the locust bean gum/xanthan gum concentration ratio, z. The value of at which that function has a maximum, I M V , is calculated. This value of z provided an estimation of the proportion of gums at which maximum synergism occurs. A decreasing exponential dependence of these I M V on γ is shown. The influence of the addition of a fixed proportion of a third gum (NaCMC) is also analyzed. The results obtained for the higher γ values are analogous to those of other authors.
Locust bean gum
Cite
Citations (11)
Colon drug delivery system of Aceclofenac was attempted using locust bean and xanthan gum. The influence of buffer pH and drug/polymer ratio on the drug release was studied. Dissolution studies were performed in HCl buffer pH1.2, Phosphate buffer pH 7.4 and Phosphate buffer pH 6.8. The results were then compared by pretreatment of all formulations with HCl buffer pH1.2 for 2 hours followed by next 3 hours in Phosphate buffer pH 7.4 and then in 100 ml Phosphate buffer pH 6.8 that contained 4% w/v rat caecal contents for further 19 hours. The rapid release of drug was seen from formulation having 100% locust bean gum. Whereas, it was relatively slow for matrices containing optimum concentration of xanthan gum and locust bean gum. Thus it can be concluded that locust bean and xanthan gums have good potential to act as carrier for developing Colon drug delivery system. Key words: Colon specific drug delivery, Locust bean gum, Xanthan gum, aceclofenac.
Locust bean gum
Aceclofenac
Phosphate buffered saline
Cite
Citations (8)
Effects of locust bean gum, guar gum and xanthan gum on the stability of soy milk was studied by response surface analysis the optimal dosages of the three factors were determined in the paper. It was demonstrated that the soy milk showed the highest stability when the compound stabilizer was composed of 0.06‰ locust bean gum, 0.13‰ guar gum and 0.17‰ xanthan gum.
Locust bean gum
Guar gum
Stabilizer (aeronautics)
Soy milk
Soy bean
Cite
Citations (0)
Locust bean gum
Gellan gum
Compounding
Natural gum
Food additive
Syneresis
Cite
Citations (0)