Polímeros: Ciência e Tecnologia
https://revistapolimeros.org.br/article/doi/10.1590/0104-1428.20220090
Polímeros: Ciência e Tecnologia
Original Article

Optimization of the ultrasonic treatment for Tara gum using response surface methodology

Barbara da Silva Soares; Carlos Wanderlei Piler de Carvalho; Edwin Elard Garcia-Rojas

Downloads: 1
Views: 336

Abstract

High-intensity ultrasound irradiation proved to be an effective method for modifying tara gum by generating low molecular weight products and better water solubility. The objectives of this research were to optimize the parameters for the high-intensity ultrasonic treatment with response surface methodology and improve the tara gum solubility. The results demonstrated that after the ultrasound treatment, the solubility of the tara gum had increased (17.7%) as a result of the reduced intrinsic viscosity (70%). The molecular weight of the untreated tara gum was 1.89 x 106 Da, and after ultrasound treatment, it was reduced to 0.47 x 106 Da. Rheological analyses confirmed the reduction in molecular weight for the modified and optimized tara gum and the resulting increase in solubility. This knowledge provides a better understanding of ultrasound treatment technology and increases the scope for use of tara gum in the food industry.

 

 

Keywords

depolymerization, galactomannan, solubility, sonication, viscosity

References

1 Wu, Y., Ding, W., Jia, L., & He, Q. (2015). The rheological properties of tara gum (Caesalpinia spinosa). Food Chemistry, 168, 366-371. http://dx.doi.org/10.1016/j.foodchem.2014.07.083. PMid:25172722.

2 Wu, Y., Ding, W., & He, Q. (2016). Molecular characteristics of tara galactomannans: effect of degradation with hydrogen peroxide. International Journal of Food Properties, 20(12), 3014-3022. http://dx.doi.org/10.1080/10942912.2016.1270300.

3 Martin, A. A., Sassaki, G. L., & Sierakowski, M. R. (2020). Effect of adding galactomannans on some physical and chemical properties of hyaluronic acid. International Journal of Biological Macromolecules, 144, 527-535. http://dx.doi.org/10.1016/j.ijbiomac.2019.12.114. PMid:31857166.

4 Xu, Y., Zhang, X., Yan, X.-H., Zhang, J.-L., Wang, L.-Y., Xue, H., Jiang, G.-C., Ma, X.-T., & Liu, X.-J. (2019). Characterization, hypolipidemic and antioxidant activities of degraded polysaccharides from Ganoderma lucidum. International Journal of Biological Macromolecules, 135, 706-716. http://dx.doi.org/10.1016/j.ijbiomac.2019.05.166. PMid:31129213.

5 Chen, X., Qi, Y., Zhu, C., & Wang, Q. (2019). Effect of ultrasound on the properties and antioxidant activity of hawthorn pectin. International Journal of Biological Macromolecules, 131, 273-281. http://dx.doi.org/10.1016/j.ijbiomac.2019.03.077. PMid:30876895.

6 Li, J., Li, B., Geng, P., Song, A.-X., & Wu, J.-Y. (2017). Ultrasonic degradation kinetics and rheological profiles of a food polysaccharide (konjac glucomannan) in water. Food Hydrocolloids, 70, 14-19. http://dx.doi.org/10.1016/j.foodhyd.2017.03.022.

7 Zou, P., Lu, X., Jing, C., Yuan, Y., Lu, Y., Zhang, C., Meng, L., Zhao, H., & Li, Y. (2018). Low-molecular-weightt polysaccharides from Pyropia yezoensis enhance tolerance of wheat seedlings (Triticum aestivum L.) to salt stress. Frontiers in Plant Science, 9, 427. http://dx.doi.org/10.3389/fpls.2018.00427. PMid:29719543.

8 Tecson, M. G., Abad, L. V., Ebajo, V. D., Jr., & Camacho, D. H. (2021). Ultrasound-assisted depolymerization of kappa-carrageenan and characterization of degradation product. Ultrasonics Sonochemistry, 73, 105540. http://dx.doi.org/10.1016/j.ultsonch.2021.105540. PMid:33812249.

9 Stefanović, A. B., Jovanović, J. R., Dojčinović, M. B., Lević, S. M., Nedović, V. A., Bugarski, B. M., & Knežević-Jugović, Z. D. (2017). Effect of the controlled high-intensity ultrasound on improving functionality and structural changes of egg white proteins. Food and Bioprocess Technology, 10(7), 1224-1239. http://dx.doi.org/10.1007/s11947-017-1884-5.

10 Niknam, R., Mousavi, M., & Kiani, H. (2020). New studies on the galactomannan extracted from Trigonella foenum-graecum (Fenugreek) seed: effect of subsequent use of ultrasound and microwave on the physicochemical and rheological properties. Food and Bioprocess Technology, 13(5), 882-900. http://dx.doi.org/10.1007/s11947-020-02437-6.

11 Zheng, J., Zeng, R., Kan, J., & Zhang, F. (2018). Effects of ultrasonic treatment on gel rheological properties and gel formation of high-methoxyl pectin. Journal of Food Engineering, 231, 83-90. http://dx.doi.org/10.1016/j.jfoodeng.2018.03.009.

12 Chen, T.-T., Zhang, Z.-H., Wang, Z.-W., Chen, Z.-L., Ma, H., & Yan, J.-K. (2021). Effects of ultrasound modification at different frequency modes on physicochemical, structural, functional, and biological properties of citrus pectin. Food Hydrocolloids, 113, 106484. http://dx.doi.org/10.1016/j.foodhyd.2020.106484.

13 Dodero, A., Vicini, S., & Castellano, M. (2020). Depolymerization of sodium alginate in saline solutions via ultrasonic treatments: a rheological characterization. Food Hydrocolloids, 109, 106128. http://dx.doi.org/10.1016/j.foodhyd.2020.106128.

14 Santos, M. B., Isabel, I. C. A., & Garcia-Rojas, E. E. (2022). Ultrasonic depolymerization of aqueous tara gum solutions: kinetic, thermodynamic and physicochemical properties. Journal of the Science of Food and Agriculture, 102(11), 4640-4646. http://dx.doi.org/10.1002/jsfa.11824. PMid:35174497.

15 Li, M., Ma, F., Li, R., Ren, G., Yan, D., Zhang, H., Zhu, X., Wu, R., & Wu, J. (2020). Degradation of Tremella fuciformis polysaccharide by a combined ultrasound and hydrogen peroxide treatment: process parameters, structural characteristics, and antioxidant activities. International Journal of Biological Macromolecules, 160, 979-990. http://dx.doi.org/10.1016/j.ijbiomac.2020.05.216. PMid:32473217.

16 Fernandes, R. A., & Garcia-Rojas, E. E. (2021). Effect of cosolutes on the rheological and thermal properties of Tara gum aqueous solutions. Journal of Food Science and Technology, 58(7), 2773-2782. http://dx.doi.org/10.1007/s13197-020-04785-9. PMid:34194111.

17 Rodriguez-Canto, W., Chel-Guerrero, L., Fernandez, V. V. A., & Aguilar-Vega, M. (2019). Delonix regia galactomannan hydrolysates: rheological behavior and physicochemical characterization. Carbohydrate Polymers, 206, 573-582. http://dx.doi.org/10.1016/j.carbpol.2018.11.028. PMid:30553360.

18 Yan, J.-K., Wang, Y.-Y., Ma, H.-L., & Wang, Z.-B. (2016). Ultrasonic effects on the degradation kinetics, preliminary characterization and antioxidant activities of polysaccharides from Phellinus linteus mycelia. Ultrasonics Sonochemistry, 29, 251-257. http://dx.doi.org/10.1016/j.ultsonch.2015.10.005. PMid:26585005.

19 Santos, M. B., Dos Santos, C. H. C., de Carvalho, M. G., de Carvalho, C. W. P., & Garcia-Rojas, E. E. (2019). Physicochemical, thermal and rheological properties of synthesized carboxymethyl tara gum (Caesalpinia spinosa). International Journal of Biological Macromolecules, 134, 595-603. http://dx.doi.org/10.1016/j.ijbiomac.2019.05.025. PMid:31071404.

20 Wang, C.-Y. (2020). A review on the potential reuse of functional polysaccharides extracted from the by-products of mushroom processing. Food and Bioprocess Technology, 13(2), 217-228. http://dx.doi.org/10.1007/s11947-020-02403-2.

21 Wang, W., Chen, W., Zou, M., Lv, R., Wang, D., Hou, F., Feng, H., Ma, X., Zhong, J., Ding, T., Ye, X., & Liu, D. (2018). Applications of power ultrasound in oriented modification and degradation of pectin: A review. Journal of Food Engineering, 234, 98-107. http://dx.doi.org/10.1016/j.jfoodeng.2018.04.016.

22 Strieder, M. M., Silva, E. K., & Meireles, M. A. A. (2021). Advances and innovations associated with the use of acoustic energy in food processing: an updated review. Innovative Food Science & Emerging Technologies, 74, 102863. http://dx.doi.org/10.1016/j.ifset.2021.102863.

23 Mukherjee, K., Dutta, P., Badwaik, H. R., Saha, A., Das, A., & Giri, T. K. (2022). Food Industry applications of Tara Gum and its modified forms. Food Hydrocolloids for Health, 3, 100107. http://dx.doi.org/10.1016/j.fhfh.2022.100107.

24 Wei, Y., Guo, Y., Li, R., Ma, A., & Zhang, H. (2020). Rheological characterization of polysaccharide thickeners oriented for dysphagia management: carboxymethylated curdlan, konjac glucomannan and their mixtures compared to xanthan gum. Food Hydrocolloids, 110, 106198. http://dx.doi.org/10.1016/j.foodhyd.2020.106198.

25 Mezger, T. G. (2006). The rheology handbook: for users of rotational and oscillatory rheometers. Germany: Vincentz network GmbH & Co. KG.
 

64808828a953956d0d693397 polimeros Articles
Links & Downloads

Polímeros: Ciência e Tecnologia

Share this page
Page Sections