Approaches in biotechnological applications of natural polymers [PDF]
AIMS Molecular Science, 2016 Natural polymers, such as gums and mucilage, are biocompatible, cheap, easily available and non-toxic materials of native origin. These polymers are increasingly preferred over synthetic materials for industrial applications due to their intrinsic ...
José A. Teixeira +3 more
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Development of Calcium Alginate Hydrogels with Chlorella, Carob (Ceratonia siliqua L.) and Encapsulated Probiotics in Edible Jelly-Gums with Enhanced Bioactivity [PDF]
GelsThis study aimed to develop functional calcium alginate hydrogels incorporating Chlorella vulgaris, carob (Ceratonia siliqua L.), and encapsulated Lactobacillus acidophilus in edible jelly gums with enhanced bioactivity and probiotic viability ...
Katerina Pyrovolou +7 more
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Analysis of plant gums and saccharide materials in paint samples: comparison of GC-MS analytical procedures and databases [PDF]
Chemistry Central Journal, 2012 Background Saccharide materials have been used for centuries as binding media, to paint, write and illuminate manuscripts and to apply metallic leaf decorations.
Lluveras-Tenorio Anna +4 more
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Industrial Applications, Principal Sources, and Extraction of Galactomannans: A Review [PDF]
FoodsGalactomannans (GMs) are polysaccharides with diverse industrial applications due to their functional properties, such as their use in thickeners, stabilizers, and gelling agents.
Yaquelin Flores García +6 more
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Effect of Carrot Callus Cells on the Mechanical, Rheological, and Sensory Properties of Hydrogels Based on Xanthan and Konjac Gums [PDF]
GelsThe study aims to develop a plant-based food gel with a unique texture using callus cells and a mixture of xanthan (X) and konjac (K) gums. The effect of encapsulation of carrot callus cells (0.1 and 0.2 g/mL) on properties of X-K hydrogels was studied ...
Elena Günter +5 more
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κ-Carrageenan and Its Synergistic Blends: Next-Generation Food Gels [PDF]
GelsThe growing demand for plant-based foods, together with environmental and ethical concerns associated with animal-derived ingredients, has intensified research into alternative gelling agents for the food industry.
Simona Russo Spena, Nino Grizzuti
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Combined Effects of Carrageenan and Konjac Gums on the Physicochemical Properties of a Plant-Based Smoked Salmon Analog [PDF]
FoodsThis study aimed to develop and characterize plant-based smoked salmon analogs by evaluating the effects of three hydrocolloids (kappa carrageenan, iota carrageenan, and konjac gum) on their physicochemical, textural, and functional properties.
Silvia Mata +2 more
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Plant-Based Gums and Mucilages Applications in Pharmacology and Nanomedicine: A Review
Molecules, 2021 Gums are carbohydrate biomolecules that have the potential to bind water and form gels. Gums are regularly linked with proteins and minerals in their construction. Gums have several forms, such as mucilage gums, seed gums, exudate gums, etc.
Mohammad Sadegh Amiri +5 more
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Cretaceous gnetalean yields first preserved plant gum [PDF]
Scientific Reports, 2020 AbstractSome liquid plant exudates (e.g. resin) can be found preserved in the fossil record. However, due to their high solubility, gums have been assumed to dissolve before fossilisation. The visual appearance of gums (water-soluble polysaccharides) is so similar to other plant exudates, particularly resin, that chemical testing is essential to ...
Emily A. Roberts +4 more
openaire +4 more sources
Molecules, 2022 Plant gums are bio-organic substances that are derived from the barks of trees. They are biodegradable and non-adverse complex polysaccharides that have been gaining usage in recent years due to a number of advantages they contribute to various ...
Nagarajan Shobana +12 more
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