Study on plant Gums and their new development in application : with focus on tragacanth , guar and arabic Gum ; a short review

Для цитирования For citation Farnoush Hassanpour.Study on plant Gums and their new development in application: with focus on tragacanth, guar and arabic Gum; a short review // Вестник ВГУИТ.2016. No 4. С. 148–150. doi:10.20914/2310-1202-2016-4-148-150 Farnoush Hassanpour.Study on plant Gums and their new development in application: with focus on tragacanth, guar and arabic Gum; a short review. Vestnik VSUET [Proceedings of VSUET]. 2016. no. 4.pp. 148–150. (in Russian). doi:10.20914/2310-1202-2016-4-148-150


Introduction
There are many challenges in way of production of functional beverages.The main target is supplying health claims and permanent developments of flavor profile and desire mouth feel throughout their shelf life.
Formulating a functional component is an obligation and fulfillment of functional properties is one of the controversial issues in production of any functional foods.All these challenges increase in terms of final product.It must be noted that compounds are final and critical items in ensuring the quality and safety of final products (Pimenov N., 2015).Before formulating, it is important that final functionality must define base on all the food ingredients (Pimenov N., 2016).

Texture definitions and beverages stabilization
Texture is a wide term which covers many rheological and sensorial qualities.Texture covers appearance and mouth feel of beverage when drink: appearance when poring, glassing on bottle, mouth feel, precipitation of taste.
The importance of rheological behavior, in particular flow properties of hydrocolloids can be related to mouth feel and textural properties of Gum (Glykex Mann, 1982).Stabilizing, a term relating to bio-physiochemical mechanism is complicated and different.Each parameter needs to be categorized correctly and overall, a stabilized beverage is homogenous and flow.A homogenous beverage defines as a beverage with no gelling status, no viscosity, lack of layer forming, lack of phase separation, lack of clarification, with no flocculation (Pimenov N., 2013) There are several factors affecting aforesaid property such as the type of used hydrocolloid, its concentration and food system.
From the viewpoint of functionality hydrocolloids categorize in two groups as follows: 1) Thickening agent: creating beverage texture but unable to make it suspension, they slow down precipitation of oil droplet with no possibility of prevention of separation.
2) Gelling agent: make connections and bond among molecules along with 3 dimensional matrixes.It leads to stabilize oil droplets in matrix and thus density of created droplets will be less than the amount of efficacy in matrix.
Since Gums have solid soft matrix, they can widely use in food applications.Some correlated phenomenon is affecting emulsifier properties of Gums which include retarding of precipitation, diminishing of oil droplet and so forth.It must be noted that Gums will adsorb very slowly onto liquid surface.
Gums or Hydrocolloids are main compounds which create stability of emulsion via entering into water phase.The importance of these compounds is on viscosity and electrostatic reactions to stabilize nonalcoholic emulsion with below properties; 1) easily soluble in cold water, 2) the lowest amount of viscosity in water, 3) having maximum level of emulsifier amount, 4) no creation of gelling.
Introduce of some Gums 1.1 Guar Guar Gum and Locust Bean Gum: they are galactomanam extracted from endosperm of Cyamopsistertragonobola and Ceratoniasiliqua respectively.Endosperm parts degrade to fine particles.Both Gums compose of glycoside bonds (β 1,4) and a bond on branch which connects Galactose.

1.2
Arabic Gum Acacia Gum or so-called Arabic Gum is used since thousand years ago is an exudate Gum and today known as an additive (Imenson, 2010).The structure of Gum Arabic is relatively complex.The main chain of this polysaccharide is built from (1→3) and (1→6)linked β-D-galactopyranosyl. Tragacanth Gum This kind of Gum exudate from Astragalus Gummifer Labillardiere and other special species of Astragalus from western Asia (mostly in Iran, some in Turkey).This type includes a water soluble part which is соntаinеd30-40% of Gum Structure which is a highly branched neutral polysaccharide composed of 1→6-linked D-galactosyl backbones with L-arabinose side chains joined by 1→2, 1→3 -and/or 1→5-linkages.

Reference
The type of Gum studied Results

Hu et al, 2016
Gum Arabic purpose of present work was to develop eugenol oil nanoemulsions using Gumarabic and lecithin as food grade natural emulsifiers, and study their antimicrobial activity.
Results showed that nanoemusions with aparticle size of 103.6 ± 7.5 nm were obtained by mixing aqueous phase (0.5% Gum arabic, 0.5% lecithin, w/v) and eugenol oil (1.25%, w/v), which was premixed with ethanol(as a co-surfactant), followed by high speed homogenization process

Conclusion
Diversity and functionality of Gums and regarding their still novelty in food industries have made Gums one of the main additives in food formulations.Since sourced of Gums are different we must focus on using them together to improve their synergistic effect but interactions among them and combined matrixes produced by them also need to be studied in details.

Figure 1
Figure 1.Arabic Gum 1.3Tragacanth Gum With increasing SSG fraction, the extent of viscosity reduction in the range of 0.01-316s-1 increased from 58.68 for GG to 832.73 times for SSG whichwas not the same at different ranges of shear rate.