Studies on adsorption of guar gum onto biotite mica

The interaction of guar gum with biotite mica has been investigated through adsorption, flotation and electrokinetic measurements. The adsorption densities of guar gum increase with increase of pH and the isotherms exhibit Langmuirian behaviour. Pretreatment of mica with a complexing agent such as EDTA results in a decrease in the adsorption density, highlighting the contribution of metal ions to the adsorption process. An increase in the surface face-to-edge ratio lends to an increase in the adsorption density. The flotation recoveries decrease as a function of pH, complementing the adsorption results. However, polymer depressant ability is reduced in the case of EDTA treated mica, consequent to reduction of metallic sites. Electrokinetic measurements portray conformational rearrangements of macromolecules with the loading, resulting in the shift of the shear plane, further away from the interface. Dissolution experiments indicate release of metal ions from mica, while co-precipitation tests confirm polymer-metal ion interaction in the bulk solution. The adsorption process is governed by hydrogen bonding as well as chemical interaction between guar gum and the surface metal hydroxide groups of mica. (C) 1997 Published by Elsevier Science Ltd.

Interaction of guar gum with hydrophobic solids

The interaction of guar gum with the hydrophobic solids namely talc, mica and graphite has been investigated through adsorption, electrokinetic and flotation experiments. The adsorption densities of guar gum onto the above hydrophobic minerals show that they are more or less independent of pH. The adsorption isotherms of guar gum onto talc, mica and graphite indicate that the adsorption densities increase with increase in guar gum concentration and all the isotherms follow the as L1 type according to Giles classification. The magnitude of the adsorption density of guar gum onto the above minerals may be arranged in the following sequence: talc > graphite > mica The effect of particle size on the adsorption density of guar gum onto these minerals has indicated that higher adsorption takes place in the coarser size fraction, consequent to an increase in the surface face-to-edge ratio. In the case of the talc and mica samples pretreated with EDTA and the leached graphite sample, a decrease in the adsorption density of guar gum is observed, due to a reduction in the metallic adsorption sites. The adsorption densities of guar gum increase with decrease in sample weight for all the three minerals. Electrokinetic measurements have indicated that the isoelectric points (iep) of these minerals lie between pH 2-3, Addition of guar gum decreases the negative electrophoretic mobility values in proportion to the guar gum concentration without any observable shift in the iep values, resembling the influence of an indifferent electrolyte. The flotation recovery is diminished in the presence of guar gum for all the three minerals, The magnitude of depression follows the same sequence as observed in the adsorption studies. The floatability of EDTA treated talc and mica samples as well as the leached graphite sample is enhanced, complementing the adsorption data, Possible mechanisms of interaction between the hydrophobic minerals and guar gum are discussed.

Optimization of physical and optical properties of biodegradable edible films based on pea starch and guar gum

The influence of process variables (pea starch, guar gum and glycerol) on the viscosity (V), solubility (SOL), moisture content (MC), transparency (TR), Hunter parameters (L, a, and b), total color difference (ΔE), yellowness index (YI), and whiteness index (WI) of the pea starch based edible films was studied using three factors with three level Box–Behnken response surface design. The individual linear effect of pea starch, guar and glycerol was significant (p < 0.05) on all the responses. However, a value was only significantly (p < 0.05) affected by pea starch and guar gum in a positive and negative linear term, respectively. The effect of interaction of starch × glycerol was also significant (p < 0.05) on TR of edible films. Interaction between independent variables starch × guar gum had a significant impact on the b and YI values. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on V, MC, L, b, ΔE, YI, and WI; glycerol level on ΔE and WI; and guar gum on ΔE and SOL value. The results were analyzed by Pareto analysis of variance (ANOVA) and the second order polynomial models were developed from the experimental design with reliable and satisfactory fit with the corresponding experimental data and high coefficient of determination (R2) values (>0.93). Three-dimensional response surface plots were established to investigate the relationship between process variables and the responses. The optimized conditions with the goal of maximizing TR and minimizing SOL, YI and MC were 2.5 g pea starch, 25% glycerol and 0.3 g guar gum. Results revealed that pea starch/guar gum edible films with appropriate physical and optical characteristics can be effectively produced and successfully applied in the food packaging industry.

Application of guar gum as a flocculant aid in food processing and potable water treatment

The paper deals with use of a food grade coagulant (guar gum) as a replacement for synthetic coagulants for potable water treatment.

An in vitro evaluation of selenium incorporated guar gum nanoparticles against ischemia reperfusion in H9c2 Cardiomyoblast

Cochin University of Science And Technology

Influence of the concentration of polyols on the rheological and spectral characteristics of guar gum

Polyols are widely used as sugar substitutes and provide texture to foods. Guar gum has many applications in food industry such as increasing product viscosity and improving texture. Knowledge of rheological properties of gum/polyol systems is important to permit replacing sugar while maintaining product texture. In this work, rheological properties of 0.1, 0.5 and 1 g/100 g guar solutions containing 10 and 40 g/100 g of maltitol, sorbitol, or xylitol were studied. The behavior of these mixtures was evaluated by steady and oscillatory shear measurements, and after a freezing/thawing cycle. Apparent viscosity of guar solutions increased with addition of polyols and with the increase in their concentrations, except for 40 g/100 g sorbitol addition to 1 g/100 g guar gum, in which the apparent viscosity decreased. Addition of polyols also increased the dynamic moduli of the systems. In mixtures of guar with 40 g/100 g polyol, the phase angle (δ) was below unity, but was dependent on frequency, which is characteristic of concentrated solutions with a certain degree of structuring. FTIR spectroscopy was studied to provide information on possible interactions between guar gum and polyols. Analyses carried out after freezing/thawing showed no changes in the viscoelastic behavior of the solutions. © 2013 Elsevier Ltd.

Microbiota benefits after inulin and partially hydrolized guar gum supplementation - a randomized clinical trial in constipated women

Introduction: Prebiotics positively affect gut microbiota composition, thus improving gut function. These properties may be useful for the treatment of constipation. Objectives: This study assessed the tolerance and effectiveness of a prebiotic inulin/partially hydrolyzed guar gum mixture (I-PHGG) for the treatment of constipation in females, as well as its influence on the composition of intestinal microbiota and production of short chain fatty acids. Methods: Our study enrolled 60 constipated female health worker volunteers. Participants reported less than 3 bowel movements per week. Volunteers were randomized to treatment with prebiotic or placebo. Treatment consisted of 3 weeks supplementation with 15 g/d I-PHGG (fiber group) or maltodextrin (placebo group). Abdominal discomfort, flatulence, stool consistency, and bowel movements were evaluated by a recorded daily questionnaire and a weekly interview. Changes in fecal bacterial population and short chain fatty acids were assessed by real-time PCR and gas chromatography, respectively. Results: There was an increased frequency of weekly bowel movements and patient satisfaction in both the fiber and placebo groups with no significant differences. Total Clostridium sp significantly decreased in the fiber group (p = 0.046) and increased in the placebo group (p = 0.047). There were no changes in fecal short chain fatty acid profile. Conclusions: Consumption of I-PHGG produced clinical results comparable to placebo in constipated females, but had additional protective effects on gut rnicrobiota by decreasing the amount of pathological bacteria of the Clostridium genera.

Development of the edible blend films with good mechanical and barrier properties from pea starch and guar gum

The individual and interactive impacts of guar gum and glycerol on the pea starch-based edible film characteristics were examined using three factors with three level Box–Behnken response surface design. The results showed that density and elongation at break were only significantly (p < 0.05) affected by pea starch and guar gum in a positive linear fashion. The quadratic regression coefficient of pea starch showed a significant effect (p < 0.05) on thickness, density, puncture force, water vapour permeability, and tensile strength. While tensile strength and Young modulus affected by the quadratic regression coefficient of glycerol and guar gum, respectively. The results were analysed using Pareto analysis of variance (ANOVA) and the developed predictive equations for each response variable presented reliable and satisfactory fit with high coefficient of determination (R2) values (≥ 0.96). The optimized conditions with the goal of maximizing mechanical properties and minimizing water vapour permeability were 2.5 g pea starch, 0.3 g guar gum and 25 % (w/w) glycerol based on the dry film matter in 100 ml of distilled water. Generally, changes in the concentrations of pea starch, guar gum and glycerol resulted in changes in the functional properties of film.

DYNAMIC AND STEADY-SHEAR RHEOLOGICAL PROPERTIES OF XANTHAN AND GUAR GUMS DISPERSED IN YELLOW PASSION FRUIT PULP (Passiflora edulis f. flavicarpa)

Yellow passion fruit pulp is unstable, presenting phase separation that can be avoided by the addition of hydrocolloids. For this purpose, xanthan and guar gum [0.3, 0.7 and 1.0% (w/w)] were added to yellow passion fruit pulp and the changes in the dynamic and steady-shear rheological behavior evaluated. Xanthan dispersions showed a more pronounced pseudoplasticity and the presence of yield stress, which was not observed in the guar gum dispersions. Cross model fitting to flow curves showed that the xanthan suspensions also had higher zero shear viscosity than the guar suspensions, and, for both gums, an increase in temperature led to lower values for this parameter. The gums showed different behavior as a function of temperature in the range of 5-35 degrees C. The activation energy of the apparent viscosity was dependent on the shear rate and gum concentration for guar, whereas for xanthan these values only varied with the concentration. The mechanical spectra were well described by the generalized Maxwell model and the xanthan dispersions showed a more elastic character than the guar dispersions, with higher values for the relaxation time. Xanthan was characterized as a weak gel, while guar presented a concentrated solution behavior. The simultaneous evaluation of temperature and concentration showed a stronger influence of the polysaccharide concentration on the apparent viscosity and the G` and G `` moduli than the variation in temperature.

Comportamento reológico de gomas guar e xantana na presença de polióis

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Grewia gum 1:some mechanical and swelling properties of compact and film

Purpose: To study the mechanical and dynamic swelling properties of grewia gum, evaluate its compression behaviour and determine the effect of drying methods on its properties. Methods: Compacts (500 mg) of both freeze-dried and air-dried grewia gum were separately prepared by compression on a potassium bromide (KBr) press at different pressures and subjected to Heckel analysis. Swelling studies were performed using 200 mg compacts of the gum (freeze-dried or air-dried) compressed on a KBr press. The mechanical properties of the films of the gum prepared by casting 1 % dispersions of the gum were evaluated using Hounsfield tensiometer. The mechanical properties of grewia gum films were compared with films of pullulan and guar gum which were similarly prepared. The effect of temperature on the water uptake of the compacts was studied and the data subjected to Schott's analysis. Results: Drying conditions had no effect on the yield pressure of the gum compacts as both air-dried and freeze-dried fractions had a yield pressure of 322.6 MPa. The plots based on Schott's equation for the grewia gum samples showed that both samples (freeze-dried and air-dried) exhibited long swelling times. Grewia gum film had a tensile strength of 19.22±3.61 MPa which was similar to that of pullulan films (p > 0.05). It had an elastic modulus of 2.13±0.12 N/mm2 which was significantly lower (p < 0.05) than those of pullulan and guar gum with elastic moduli of 3.33±0.00 and 2.86±0.00 N/mm2, respectively. Conclusion: The type of drying method used does not have any effect on the degree of plasticity of grewia gum compacts. Grewia gum obtained by either drying method exhibited extended swelling duration. Matrix tablet formulations of the gum will likely swell slowly and promote sustained release of drug. © Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City.

Grewia gum 2:mucoadhesive properties of compacts and gels

Purpose: To compare the mucoadhesive performance of grewia polysaccharide gum with those of guar gum, carboxymethylcellulose, hydroxypropyl methylcellulose and carbopol 971P. Methods: Grewia polysaccharide gum compacts or gels as well as those of guar gum, carboxymethylcellulose, hydroxypropyl methylcellulose or carbopol 971P were prepared. Texturometric and tensile analysis of the polymer gels and compacts were carried out using a software-controlled penetrometre, TA.XTPlus texture analyzer. The polymer gels were evaluated for hardness, stickiness, work of cohesion and work of adhesion. Furthermore, the detachment force of the polymer compacts from a mucin substrate was evaluated. Results: The work of adhesion of guar gels was significantly greater than that of grewia gels (p < 0.001) but the latter showed a significantly greater work of adhesion than carboxymethylcellulose gels (p < 0.05) and hydroxypropyl methylcellulose gels (p < 0.001). However, the work of cohesion for grewia/mucin gel mixture was significantly greater (p < 0.001) than those of carboxymethylcellulose/mucin, hydroxypropyl methylcellulose/mucin and carbopol 971P/mucin gel blends. The difference between the mucoadhesive performance of grewia compacts and those of hydroxypropyl methylcellulose and carbopol 971P compacts was insignificant (p > 0.05). Conclusion: Grewia polysaccharide gum demonstrated good mucoadhesive properties, comparable to those of carbopol 971P, carboxymethylcellulose, guar gum and hydroxypropyl methylcellulose, and therefore, should be suitable for the formulation of retentive drug delivery devices. © Pharmacotherapy Group, Faculty of Pharmacy, University of Benin, Benin City.

Aplicação de géis de goma guar no processo de clarificação de salmouras e águas produzidas

Produced water is considered the main effluent of the oil industry, due to their increased volume in mature fields and its varied composition. The oil and grease content (TOG) is the main parameter for the final disposal of produced water. In this context, it is of great significance to develop an alternative method based on guar gum gel for the treatment of synthetic produced water, and using as the differential a polymer having high hydrophilicity for clarifying waters contaminated with oil. Thus, this study aims to evaluate the efficiency of guar gum gels in the remotion of oil from produced water. Guar gum is a natural polymer that, under specific conditions, forms three-dimensional structures, with important physical and chemical properties. By crosslinking the polymer chains by borate ions in the presence of salts, the effect salting out occurs, reducing the solubility of the polymer gel in water. As a result, there is phase separation with the oil trapped in the collapsed gel. The TOG was quantified from the spectroscopy in the ultraviolet and visible region. The system was proven to be highly efficient in the removal of dispersed oil from water produced synthetically, reaching removal percentages above 90%.