Effect of different drying techniques on flowability characteristics and chemical properties of natural carbohydrate-protein Gum from durian fruit seed.

Background: A natural carbohydrate biopolymer was extracted from the agricultural biomass waste (durian seed). Subsequently, the crude biopolymer was purified by using the saturated barium hydroxide to minimize the impurities. Finally, the effect of different drying techniques on the flow characteristics and functional properties of the purified biopolymer was investigated. The present study elucidated the main functional characteristics such as flow characteristics, water- and oil-holding capacity, solubility, and foaming capacity.Results: In most cases except for oven drying, the bulk density decreased, thus increasing the porosity. This might be attributed to the increase in the inter-particle voids of smaller sized particles with larger contact surface areas per unit volume. The current study revealed that oven-dried gum and freeze-dried gum had the highest and lowest compressibility index, thus indicating the weakest and strongest flowability among all samples. In the present work, the freeze-dried gum showed the lowest angle of repose, bulk, tapped and true density. This indicates the highest porosity degree of freeze dried gum among dried seed gums. It also exhibited the highest solubility, and foaming capacity thus providing the most desirable functional properties and flow characteristics among all drying techniques.Conclusion: The present study revealed that freeze drying among all drying techniques provided the most desirable functional properties and flow characteristics for durian seed gum

Effect of different drying methods on chemical and molecular structure of heteropolysaccharide–protein gum from durian seed.

The functional properties and biological aspects of a natural biodegradable biopolymer depend on its chemical and molecular structure. In this study, the effect of different drying processes on the chemical and molecular structure of the natural biodegradable biopolymer from durian seed was investigated. The chemical structure was analyzed by assessing the carbohydrate profile, protein, amino acid composition, moisture, and ash. Molecular weight (Mw), number average molecular weight (Mn), Mw/Mn ratio and mass recovery were assessed by using a size-exclusion chromatography coupled to multi angle laser light-scattering (SEC-MALS). The present study revealed that main monosaccharides in the chemical structure of differently dried durian seed gums were galactose (50.1–64.9%), glucose (29.4–45.7%%), arabinose (0.11–0.89%), and xylose (0.019–0.86%). The protein analysis indicated the presence of a low amount of the protein fraction (3.2–3.9%) in the chemical structure of the biopolymer from durian seed. The most abundant amino acids in the chemical structure of durian seed gum were leucine (31.78–43.02%), lysine (6.23–7.78%), aspartic acid (6.45–8.58%), glycine (6.17–7.27%), glutamic acid (5.43–6.55%), alanine (4.60–6.23%), and valine (4.49–5.52). The current study exhibited that the biodegradable biopolymer from durian seed was a heteropolysaccharideprotein complex with medium Mw ranging from 1.06 × 105 to 1.15 × 105 (g/mol)

Encapsulation properties, release behavior and physicochemical characteristics of water-in-oil-in-water (W/O/W) emulsion stabilized with pectin–pea protein isolate conjugate and Tween 80

Water-in-oil-in-water (W1/O/W2) double emulsion is one of the most efficient drug delivery systems. In the double emulsion, the release of a target compound from one phase to another can be controlled by the emulsion composition, emulsification and preparation condition. Tween 80 is mainly used as a high HLB emulsifier; while it may cause many side effects on the human health. The main goal of the present study was to investigate the efficiency of a new hybrid polymer (pectin–pea protein isolate conjugate) as a potential alternative for Tween 80. In this study, the efficiency of different types and concentrations of hydrophilic emulsifier (i.e. Tween 80, native pectin and pectin–PPI conjugate) and hydrophobic emulsifier (i.e. PGPR) on the release behavior of Tartrazine as a marker and other characteristics of W1/O/W2 double emulsion were investigated. The double emulsion containing 2% pectin–PPI conjugate and 2% PGPR had proper encapsulation stability (37.05%). Conversely, the sample stabilized with Tween 80 (2%) and PGPR (either 2% or 5%) had relatively poor encapsulation stability after one-month storage (8.97% and 6.35%, respectively). In most cases, the double emulsion stabilized with pectin–PPI conjugate provided stronger encapsulation properties, smaller droplets, and higher zeta potential than other emulsions containing the native pectin and Tween 80. The current study reveals that the pectin-PPI conjugate (3:1) can be used a proper replacer for Tween 80 in stabilizing the double emulsion. The application of pectin–PPI conjugate in the double emulsion led to reduce the percentage of PGPR in the formulation, providing safer product

The influence of main emulsion components on the physicochemical properties of soursop beverage emulsions: a mixture design approach

The physicochemical properties of soursop beverage emulsion were investigated using mixture design. Results indicated that the regression models were significantly fitted for all response variables studied, except creaming index at 10°C. Interactions between biopolymers and oil phase had the most significant effect on creaming stability; however, modified starch played a much prominent role in maintaining the cloudiness and average droplet size. Meanwhile, WPI contributed significantly to the conductivity of the emulsions. The optimum condition resulted in desirable physicochemical properties could be achieved using 8.70% (w/w) modified starch, 1.02% (w/w) WPI, 10.11% (w/w) flavor oil, and 76.57% (w/w) water

Rheological properties and emulsifying activity of gum karaya (Sterculia urens) in aqueous system and oil in water emulsion: heat treatment and microwave modification

Gum karaya is a polysaccharide gum from Sterculia urens tree. It is used as an emulsifier and thickening agent in cosmetics and pharmaceuticals. However, it has very strong swelling properties, high viscosity, and low solubility, providing the restricted applications in the food industry. The main objective of this study was to investigate the effects of different heat treatment and microwave variables (i.e., time: 8, 10, and 12 min; power: 700 and 1000 W) on the functional properties of gum karaya in the aqueous system and oil-in-water emulsion. In this regard, the rheological properties, emulsifying activity, average droplet size, and surface morphology of the native- and microwave-treated gums were analyzed and compared. Dynamic oscillatory test indicated that the microwave-treated gum karaya had more gel-like behavior than viscous-like behavior (G′ > G″) at a relatively high concentration (20% or 20 g/100 g). When gum karaya was treated by microwave for 8–12 min, both elastic (G′) and viscous (G″) moduli were declined. The native- and microwave-treated gum karaya exhibited a shear-thinning (pseudoplastic) behavior in the aqueous system and oil-in-water emulsion. The results showed that the microwave-treated gum karaya had smaller particles than the native gum in the aqueous system. On the other hand, the emulsion containing the microwave-treated gum karaya had finer emulsion droplets than the control containing the native gum karaya. This confirmed that the application of microwave treatment led to significantly (p < 0.05) improve the emulsifying activity of gum karaya

Effects of extraction, purification and drying on the physicochemical properties of durian seed gum

The long-term goal of the current study was to look into the possibility of applying the biorefinery process for utilizing the main biomass of durian fruit. The main objective was to investigate the effect of extraction, purification and drying on the chemical composition, physicochemical and functional properties of durian seed gum. The efficiency of two aqueous and chemical extraction techniques was compared under the optimum extraction conditions to determine the most suitable extraction condition resulted in the crude durian seed gum with desirable functional properties. For further improvement of functional properties of crude gum, the determination of most suitable purification and drying techniques resulting in the purified durian seed gum with desirable properties was carried out. The results indicated that durian seed gum exhibited a typical ‘pseudoplastic or shear-thinning rheological behavior’. In fact, the viscosity of durian seed gum decreased when the shear rate was increased. The durian seed gum showed more viscous (liquid like) behavior rather than the elastic (solid like) behavior. This is typical rheological behaviour of diluted gum solution, when the molecules cannot entangle and produce a network structure during oscillatory stress. This could be due to the random-coil polysaccharide structure which behaved like a liquid when exposed to low frequencies of oscillation. The carbohydrate analysis showed that the major monosaccharide composition of crude durian seed gum include D-galactose (57.2 ± 3.2), glucose (41.8 ± 3.9), and small contents of arabinose (0.6 ± 0.03) and xylose (0.4 ± 0.06). The current study revealed that the durian seed gum may be classified as a galactan or arabinogalactans rather than a galactomannan. The results indicated that the chemical extraction variables exhibited the highest significant (p < 0.05) effect on the oil-holding capacity (OHC) and extraction yield, respectively. Among all chemical extraction variables, the soaking temperature and decolouring time showed the most significant (p < 0.05) effect on the physicochemical and functional properties of the crude durian seed gum. The optimum chemical extraction (i.e. the decolouring time ~119 min, soaking time ~1.5 h and soaking temperature 16.5 °C) resulted in the most desirable physicochemical properties. The results indicated that the purification process significantly (p < 0.05) improved the solubility of crude durian seed gum. This could be explained by the fact that the purification process resulted in the significant (p < 0.05) decrease in the protein content and some impurities in the chemical structure of crude durian seed gum. The current study revealed that the purification method C (using saturated barium hydroxide) resulted in the highest protein content, maximum solubility and OHC as well as the most desirable viscous modulus (Gʺ) among all purification methods. In addition, the purified seed gum using saturated barium hydroxide also provided high WHC, large specific surface area and relatively high purification yield and viscosity. Therefore, the present study suggests that the purification process using saturated barium hydroxide is recommended as the most suitable purification technique for durian seed gum. Finally, the effect of four different drying methods (namely oven drying (105 °C), vacuum oven drying, freeze drying and spray drying) on the chemical composition and physicochemical properties of purified durian seed gum was investigated. In this study, the drying process led to improve the solubility of purified durian seed gum. This observation could be explained by the significant (p < 0.05) effect of drying process on the carbohydrate composition and protein content of purified durian seed gum. In fact, the drying process resulted in (i) decrease the protein, xylose and arabinose contents and (ii) increase the glucose and galactose contents. The present study revealed that the freeze drying resulted in the durian seed gum with smallest average droplet size. In addition, the freezedried seed gum also provided the highest protein content and maximum solubility, specific surface area, viscosity and OHC among other samples. Therefore, the present study recommends the freeze drying as the most suitable drying technique for the durian seed gum

Chemical composition and molecular structure of polysaccharide-protein biopolymer from Durio zibethinus seed: extraction and purification process

The biological functions of natural biopolymers from plant sources depend on their chemical composition and molecular structure. In addition, the extraction and further processing conditions significantly influence the chemical and molecular structure of the plant biopolymer. The main objective of the present study was to characterize the chemical and molecular structure of a natural biopolymer from Durio zibethinus seed. A size-exclusion chromatography coupled to multi angle laser light-scattering (SEC-MALS) was applied to analyze the molecular weight (Mw), number average molecular weight (Mn), and polydispersity index (Mw/Mn). Results: The most abundant monosaccharide in the carbohydrate composition of durian seed gum were galactose (48.6-59.9%), glucose (37.1-45.1%), arabinose (0.58-3.41%), and xylose (0.3-3.21%). The predominant fatty acid of the lipid fraction from the durian seed gum were palmitic acid (C16:0), palmitoleic acid (C16:1), stearic acid (C18:0), oleic acid (C18:1), linoleic acid (C18:2), and linolenic acid (C18:2). The most abundant amino acids of durian seed gum were: leucine (30.9-37.3%), lysine (6.04-8.36%), aspartic acid (6.10-7.19%), glycine (6.07-7.42%), alanine (5.24-6.14%), glutamic acid (5.57-7.09%), valine (4.5-5.50%), proline (3.87-4.81%), serine (4.39-5.18%), threonine (3.44-6.50%), isoleucine (3.30-4.07%), and phenylalanine (3.11-9.04%). Conclusion: The presence of essential amino acids in the chemical structure of durian seed gum reinforces its nutritional value. Keywords: Biopolymer, Durio zibethinus, Molecular structure, Chemical structure, Carbohydrate, Essential amino acid, Fatty acid compositio

Stabilization of water in oil in water (W/O/W) emulsion using whey protein isolate-conjugated durian seed gum: enhancement of interfacial activity through conjugation process

The present work was conducted to investigate the effect of purification and conjugation processes on functional properties of durian seed gum (DSG) used for stabilization of water in oil in water (W/O/W) emulsion. Whey protein isolate (WPI) was conjugated to durian seed gum through the covalent linkage. In order to prepare WPI–DSG conjugate, covalent linkage of whey protein isolate to durian seed gum was obtained by Maillard reaction induced by heating at 60 °C and 80% (±1%) relative humidity. SDS-polyacrylamide gel electrophoresis was used to test the formation of the covalent linkage between whey protein isolate and durian seed gum after conjugation process. In this study, W/O/W stabilized by WPI-conjugated DSG A showed the highest interface activity and lowest creaming layer among all prepared emulsions. This indicated that the partial conjugation of WPI to DSG significantly improved its functional characteristics in W/O/W emulsion. The addition of WPI-conjugated DSG to W/O/W emulsion increased the viscosity more than non-conjugated durian seed gum (or control). This might be due to possible increment of the molecular weight after linking the protein fraction to the structure of durian seed gum through the conjugation process

Influence of Chemical Extraction Conditions on the Physicochemical and Functional Properties of Polysaccharide Gum from Durian (&lt;em&gt;Durio&lt;/em&gt; &lt;em&gt;zibethinus&lt;/em&gt;) Seed

Durian seed is an agricultural biomass waste of durian fruit. It can be a natural plant source of non-starch polysaccharide gum with potential functional properties. The main goal of the present study was to investigate the effect of chemical extraction variables (&lt;em&gt;i.e&lt;/em&gt;., the decolouring time, soaking temperature and soaking time) on the physicochemical properties of durian seed gum. The physicochemical and functional properties of chemically-extracted durian seed gum were assessed by determining the particle size and distribution, solubility and the water- and oil-holding capacity (WHC and OHC). The present work revealed that the soaking time should be considered as the most critical extraction variable affecting the physicochemical properties of crude durian seed gum