UID:
almahu_9949534953102882
Format:
1 online resource (729 pages)
Edition:
1st ed.
ISBN:
0-323-99469-5
Content:
Natural Gums: Extraction, Properties, and Applications provides thorough, methodical coverage of a range of natural gums. These naturally forming polysaccharides or complex carbohydrates offer advantageous properties and a range of possible applications. The book begins by introducing fundamental knowledge regarding natural gums, including structures and properties, functionalization, gelatin behavior, and characterization techniques. The subsequent sections of the book provide in-depth chapters each guiding the reader through the extraction, properties, and applications of a specific gum type, covering plant-based, animal-based, microbial-based, and marine-based natural gums. Finally, future potential of natural gums, and their implications in a circular economy approach, are considered. This is an informative resource for researchers and advanced students in bio-based materials, polymer science, chemistry, bioengineering, materials science, and food science, as well as industrial scientists and R&D professionals with an interest in natural gums and bio-based materials for advanced applications.
Note:
Front Cover -- Natural Gums -- Copyright Page -- Contents -- List of contributors -- Preface -- 1 Natural Gums: Functionalization and characterization -- 1 Introduction to natural gums -- 1.1 Importance of plants -- 1.2 Natural gums -- 1.3 Chemical nature of gums -- 1.4 Gummosis -- How to treat and prevent gummosis? -- 1.5 Structural and physiochemical properties of natural gums -- 1.5.1 Solubility of gums -- 1.5.2 Density -- 1.5.3 Viscosity -- 1.5.4 Oil and water holding capacity -- 1.5.5 Angle of repose -- 1.6 Applications of natural gums -- 1.6.1 Applications in tablet formulation -- 1.6.2 Natural gums as emulsifying and suspending agents -- 1.6.3 Applications of natural gums as coating agents -- 1.6.4 Application of natural gums as sustaining materials in dosage forms -- 1.6.5 Application of natural gums as gelling agents -- 1.6.6 Applications as mucoadhesive agents -- 1.6.7 Applications of natural gums in the food industry -- 1.6.8 Application of natural gums in various industries -- 1.7 Classification of natural gums -- 1.7.1 According to charge -- 1.7.2 According to the Source -- 1.7.3 According to the shape -- 1.8 Advantages of the natural gums -- 1.9 Drawbacks of the natural gums -- 1.10 Conclusions -- References -- 2 Economical importance, structural diversity, and properties of natural gums -- 2.1 Introduction -- 2.2 Economical importance of natural gum -- 2.3 Physicochemical aspects of natural gums -- 2.4 Chemical diversity of natural gum exudates -- 2.5 Commercial and economic importance of natural gum exudates -- 2.5.1 Major plant gum exudates -- 2.5.2 Food applications of natural gum -- 2.5.3 Bakery and confectionery -- 2.5.4 Salad dressings and sauces -- 2.5.5 Frozen products, dough, sugar solutions -- 2.5.6 Ice pops, frozen dairy products, and sherbets -- 2.5.7 Spray-drying -- 2.5.8 Encapsulation via spray-drying.
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2.5.9 Wine industry -- 2.5.10 Adhesives -- 2.5.11 Flavor fixatives and emulsifiers -- 2.5.12 Natural gums as water-based adhesives -- 2.6 Biological applications -- 2.6.1 Ostomy devices -- 2.6.2 Denture fixatives -- 2.6.3 Bioelectrodes -- 2.6.4 Cutaneous drug delivery (CDD) through adhesive spots -- 2.7 Various applications of natural gums -- 2.7.1 Natural gums in pharmaceutics -- 2.7.1.1 Demulcent and emollient qualities -- 2.7.1.2 Emulsifying and suspending agents -- 2.7.1.3 Laxatives -- 2.7.1.4 Antiseptic preparations and ophthalmic infections -- 2.7.1.5 Tablets and pills -- 2.7.1.6 Hydrophobic drug delivery -- 2.7.1.7 Various medical uses -- 2.7.1.8 Folk medicine -- 2.7.2 Cosmeticological importance of natural gums -- 2.7.3 Miscellaneous importance of natural gums -- 2.8 Economic and financial aspects of natural gums -- 2.9 Different structural properties of natural gums -- 2.9.1 Guar gum -- 2.9.2 Locust bean gum -- 2.9.3 Gum arabic -- 2.9.4 Konjac gum -- 2.9.5 Gellan gum -- 2.9.6 Gum ghatti -- 2.10 Future prospects and conclusion -- References -- 3 Functionalization of natural gums: scientific tools to improve properties and applications -- 3.1 Introduction -- 3.2 Chemical modification of natural gums -- 3.2.1 Carboxymethylation -- 3.2.2 Acetylation -- 3.2.3 Sulfation -- 3.2.4 Phosphorylation -- 3.2.5 Thiolation -- 3.2.6 Selenization -- 3.2.7 Grafting -- 3.2.8 Role of initiators in grafting of natural gums -- 3.2.9 Different methods of grafting -- 3.2.10 Microwave irradiation -- 3.2.11 γ-irradiation -- 3.2.12 Using electron beams -- 3.2.13 Ultraviolet irradiation -- 3.2.14 Classification of grafting of natural gums based on different monomers -- 3.2.15 Grafting by acrylic acid -- 3.2.16 Grafting by acrylonitrile -- 3.2.17 Grafting by acrylamide -- 3.2.18 Polymethylmethacrylate grafting -- 3.2.19 Ionic cross-linking -- 3.2.20 Enzyme hydrolysis.
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3.3 Applications -- 3.3.1 Functionalized gums for increased drug loading efficiency -- 3.3.2 Functionalized gums to facilitate modified drug release -- 3.3.3 Wound healing -- 3.3.4 Ophthalmic drug delivery -- 3.3.5 Colon-specific drug delivery -- 3.4 Conclusions and future prospective -- References -- 4 Gelation behavior in natural gums: fundamentals of solute-solvent interaction to gel formation -- 4.1 Introduction -- 4.2 Gelation behavior of natural gums -- 4.2.1 Gelation involving covalent bond -- 4.2.2 Gelation involving hydrogen bond -- 4.2.3 Gelation involving ionic interactions -- 4.2.4 Gelation involving multiple interactions -- 4.3 Composite/hybrid hydrogel -- 4.4 Double network and three-dimensional network structure -- 4.4.1 Interpenetration polymer network structure -- 4.5 Methods of gum gelation -- 4.5.1 Ionotropic gelation -- 4.5.2 Cross-linker induced gelation -- 4.5.3 Radiation-induced gelation -- 4.6 Free-radical/graft copolymerization-induced gelation -- 4.6.1 Thermal gelation -- 4.6.2 Schiff base cross-linking mediated gelation -- 4.7 Stimuli-responsive/sensitive gum gel -- 4.8 Conclusion -- References -- 5 Characterization of natural gums: emphasizing distinctive spectroscopic techniques -- 5.1 Introduction -- 5.2 Chemical composition -- 5.2.1 Proximate composition and carbohydrate content -- 5.2.2 Elemental and mineral analysis -- 5.2.2.1 Atomic absorption spectrometry -- 5.2.2.2 Inductively coupled plasma optical emission spectrometry -- 5.2.2.3 Laser-induced breakdown spectroscopy -- 5.3 Structural characterization of natural gums -- 5.3.1 Chromatographic techniques: molecular weight and monosaccharide composition -- 5.3.1.1 Determination of average molecular weight (Mw) -- 5.3.1.2 Monosaccharide composition -- 5.3.2 Spectroscopy techniques for structural characterization of gums -- 5.3.2.1 Nuclear magnetic resonance.
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5.3.2.2 Vibrational spectroscopy -- 5.3.2.2.1 Fourier Transform Infrared Spectroscopy -- 5.3.2.2.2 Raman spectroscopy -- 5.3.2.3 Circular dichroism -- 5.3.2.4 X-ray diffraction -- 5.4 Rheological properties -- 5.4.1 Conformation of gums in solution -- 5.4.2 Flow behavior and viscoelasticity -- 5.5 Physicochemical properties -- 5.5.1 Water solubility -- 5.5.2 Thermal properties -- 5.6 Conclusion -- References -- 6 Natural food gums, their interactions and synergism effects -- 6.1 Introduction -- 6.2 Classification of natural food gums and application in food products -- 6.2.1 Starches -- 6.2.2 Galactomannans -- 6.2.3 Konjac glucomannans -- 6.2.4 Other natural food gums -- 6.3 Rheology of natural gum blends, interactions, and synergism effects -- 6.4 Conclusion -- Conflict of interests -- References -- 2 Plant-based natural gums -- 7 Extraction, structural properties, and applications of guar gum -- 7.1 Introduction -- 7.2 What is guar gum? -- 7.3 Extraction -- 7.4 Guar gum working process -- 7.5 Chemical and structural properties of guar gum -- 7.5.1 Chemical properties of guar gum -- 7.5.2 Viscosity of guar gum -- 7.5.3 Effect of pH on guar gum -- 7.5.4 Guar gum and its derivatives -- 7.6 Electrospinning of guar gum -- 7.7 Degradation of guar gum -- 7.7.1 Hydrothermal degradation of guar gum -- 7.7.2 Microwave degradation of guar gum -- 7.7.3 Enzymatic degradation -- 7.7.4 Ultrasound and ultraviolet degradation -- 7.8 Guar gum adsorption properties -- 7.8.1 Guar gum adsorption of dyes and metal ions -- 7.8.2 Recyclability of adsorbent -- 7.9 Photocatalytic properties of guar gum -- 7.10 Guar gum hydrogel -- 7.11 Film-forming of guar gum -- 7.12 Applications of guar gum -- 7.12.1 Guar gum in water treatment -- 7.12.2 Guar gum in biomedical applications -- 7.12.2.1 Drug delivery -- 7.12.2.2 Tissue engineering -- 7.12.2.3 Wound dressing.
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7.12.3 Guar gum in the petroleum industry -- 7.12.4 Guar gum in agriculture -- 7.12.5 Other applications -- 7.13 Conclusions -- References -- 8 Extraction, structural properties, and applications of locust bean gum -- 8.1 Introduction -- 8.2 Cultivation and collection -- 8.3 Processing -- 8.4 Chemical composition and structural property -- 8.5 Applications of locust bean gum in pharmaceuticals -- 8.5.1 Oral drug delivery -- 8.5.2 Bioadhesive drug delivery -- 8.5.3 Pulmonary drug delivery -- 8.5.4 Colon drug delivery -- 8.5.5 Transdermal drug delivery -- 8.6 Application of locust bean gum in food industry -- 8.6.1 Edible film -- 8.6.2 Ice cream -- 8.6.3 Noodles -- 8.6.4 Bakery products -- 8.6.5 Juice drinks -- 8.6.6 Cheese -- 8.7 Conclusion -- References -- 9 Extraction, structural properties, and applications of okra gum -- 9.1 Introduction -- 9.2 Extraction of okra gum -- 9.3 Composition and structural properties of okra gum -- 9.4 Physicochemical properties of okra gum -- 9.4.1 Molecular weight -- 9.4.2 Moisture content -- 9.4.3 Viscosity -- 9.4.4 pH -- 9.4.5 Solubility -- 9.4.6 Thermal properties -- 9.4.7 Swelling and film forming properties -- 9.5 Functional properties of okra gum -- 9.5.1 Antioxidant activity -- 9.5.2 Hypoglycemic and hypolipidemic activities -- 9.5.3 Immunomodulatory and antitumor properties -- 9.5.4 Antiadhesive property -- 9.5.5 Antifatigue and antiinflammatory properties -- 9.6 Applications of okra gum -- 9.6.1 In food industry -- 9.6.2 In pharmaceutical industry -- 9.6.3 In packaging industry -- 9.7 Conclusion and future prospective -- Abbreviations -- References -- 10 Extraction, structural properties, and applications of honey locust gum -- 10.1 Introduction -- 10.2 Origin and processing of gum -- 10.3 Chemical characteristics -- 10.3.1 Galactomannan.
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10.4 Synergistic interaction of honey locust gum with other polysaccharides.
Additional Edition:
Print version: Ahmed, Shakeel Natural Gums San Diego : Elsevier,c2023 ISBN 9780323994682
Language:
English
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