Skip to main content
SpringerLink
Log in

Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Consumer habits have undergone great changes, motivated by the new social lifestyle. These changes have promoted the increase in the production of frozen foods; and as a result, many food applications of some hydrocolloids are limited due to functional loss during freezing. In this study, the effect of freezing treatments (−18 °C for 24 h and −30 °C for 15 h) on rheological, emulsifying, foaming, and textural characteristics of cress seed gum as a new source of hydrocolloid in comparison with xanthan gum as a commercial gum were investigated. The results demonstrated that cress seed gum had significantly lower viscosity than xanthan gum solution, and the freezing treatments did not have significant impact on rheological properties of both products. Conversion of water to ice leads to an increment in molecular association and improved textural characteristics. The high tendency of cress seed gum chains to associate is attributed to its high mannose to galactose ratio. High stability of cress seed gum and similarity with xanthan gum make it attractive for use in frozen foods as a novel gum to provide specific functionality, minimize the negative effect of freezing, and reduce production costs.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

References

  • Alvarez, M. D., Fernández, C., & Canet, W. (2010). Oscillatory rheological properties of fresh and frozen/thawed mashed potatoes as modified by different cryoprotectants. Food and Bioprocess Technology, 3, 55–70.

    Article  CAS  Google Scholar 

  • Angioloni, A., & Collar, C. (2009). Small and large deformation viscoelastic behavior of selected fiber blends with gelling properties. Food Hydrocolloids, 23, 742–748.

    Article  CAS  Google Scholar 

  • Bourne, M. C. (2002). Food texture and viscosity: concept and measurement (2nd ed.). (pp. 107–188). Academic press, New York.

    Google Scholar 

  • Cao, E., Chen, Y., Cui, Z., & Peter, P. F. (2003). Effect of freezing and thawing rates on denaturation of proteins in aqueous. Biotechnology and Bioengineering, 82, 684–690.

    Article  CAS  Google Scholar 

  • Carp, D. J., Bartholomai, G. B., Relkin, P., & Pilosof, A. M. R. (2001). Effects of denaturation on soy protein–xanthan interactions: comparison of a whipping–rheological and a bubbling method. Colloids and Surfaces B: Biointerfaces, 21, 163–171.

    Article  CAS  Google Scholar 

  • Dea, I. C. M., Morris, E. R., Rees, D. A., Welsh, E. J., Barnes, H. A., & Price, J. (1977). Associations of like and unlike polysaccharides: mechanism and specificity in galactomannans, interacting bacterial polysaccharides and related systems. Carbohydrate Research, 57, 249–272.

    Article  CAS  Google Scholar 

  • Ferrero, C., & Zaritzky, N. E. (2000). Effect of freezing rate and frozen storage on starch-sucrose-hydrocolloid systems. Journal of Food Science Agriculture, 80, 2140–2158.

    Google Scholar 

  • Freitas, F., Alves, V. D., Carvalheira, M., Costa, N., Oliveira, R., & Reis, M. A. M. (2009). Emulsifying behavior and rheological properties of extracellular polysaccharide produced by Psedomonas oleovorans grown on glycerol byproduct. Carbohydrate Polymers, 78(3), 549–556.

    Article  CAS  Google Scholar 

  • García-Ochoa, F., Santos, V. E., Casas, J. A., & Gómeza, E. (2000). Xanthan gum: production, recovery, and properties. Biotechnology Advances, 18, 549–579.

    Article  Google Scholar 

  • Giannouli, P., & Morris, E. S. (2003). Cryogellation of xanthan. Food Hydrocolloids, 17, 495–501.

    Article  CAS  Google Scholar 

  • Gomez-Diaz, D., & Navaza, J. M. (2003). Rheology of aqueous solutions of food additives effect of concentration, temperature and blending. Journal of Food Engineering, 56, 387–392.

    Article  Google Scholar 

  • Hegedušic, V., Herceg, Z., & Rimac, S. (2000). Rheological properties of carboxymethylcellulose and whey model solutions before and after freezing. Food Technology and Biotechnology, 38(1), 19–26.

    Google Scholar 

  • Hosseini-Parvar, S. H., Matia-Merino, L., Goh, K. K. T., Razavi, S. M. A., & Mortazavi, S. A. (2010). Steady shear flow behavior of gum extracted from Ocimum bacilicum L. seed: effect of concentration and temperature. Journal of Food Engineering, 101, 236–243.

    Article  Google Scholar 

  • Huang, X., Kakuda, Y., & Cui, W. (2001). Hydrocolloids in emulsion: particle size distribution and interface activity. Food Hydrocolloids, 15, 533–542.

    Article  CAS  Google Scholar 

  • Huang, M., Kennedy, J. F., Li, B., Xu, X., & Xie, B. J. (2007). Characters of rice starch gel modified by gellan, carrageenan, and glucomannan: a texture profile analysis study. Carbohydrate Polymers, 69(3), 411–418.

    Article  CAS  Google Scholar 

  • Imeson, A. P. (2000). Carrageenan. In G. O. Phillips & P. A. Williams (Eds.), Handbook of hydrocolloids (pp. 87–102). Cambridge: Woodhead.

    Google Scholar 

  • Karazhiyan, H., Razavi, S. M. A., & Phillips, G. O. (2011a). Extraction optimization of a hydrocolloid extract from cress seed (Lepidium sativum) using response surface methodology. Food Hydrocolloids, 25, 915–920.

    Article  CAS  Google Scholar 

  • Karazhiyan, H., Razavi, S. M. A., Phillips, G. O., Fang, Y., AL-Assaf, S., & Nishinari, K. (2011b). Physicochemical aspects of hydrocolloid extract from the seeds of Lepidium sativum. International Journal of Food Science and Technology, 46(5), 1066–1072.

    Article  CAS  Google Scholar 

  • Karazhiyan, H., Razavi, S. M. A., Phillips, G. O., Fang, Y., Al-Assaf, S., Nishinari, K., & Farhoosh, R. (2009). Rheological properties of Lepidium sativum seed extract as a function of concentration, temperature and time. Food Hydrocolloids, 23, 2062–2068.

    Article  CAS  Google Scholar 

  • Khandari, P., Gill, B. S., & Sodhi, N. S. (2002). Effect of concentration and temperature on the rheology of mango pulp. Journal of Food Science and Technology, 39, 152–154.

    Google Scholar 

  • Kim, Y. S., Huang, W., DU, G., Pan, Z., & Chung, O. (2008). Effects of trehalose, transglutaminase, and gum on rheological, fermentation, and baking properties of frozen dough. Food Research International, 41, 903–908.

    Article  CAS  Google Scholar 

  • Krstonošic, V., Dokić, L., Dokić, P., & Dapčević, T. (2009). Effects of xanthan gum on apolyoxyethylene (20) sorbitan monooleate. Food Hydrocolloids, 23, 2212–2218.

    Article  Google Scholar 

  • Lee, M. H., Baek, M. H., Cha, D. S., Park, H. J., & Lim, S. T. (2002). Freeze–thaw stabilization of sweet potato starch gel by polysaccharide gums. Food Hydrocolloids, 16, 345–352.

    Article  CAS  Google Scholar 

  • Lo, C. T., & Ramsden, L. (2000). Effects of xanthan and galactomannan on the freeze/thaw properties of starch gels. Nahrung, 44(3), 211–214.

    Article  CAS  Google Scholar 

  • Lozinsky, V. I., Damshkaln, L. G., Brown, R., & Norton, I. T. (2000). Study of cryostructuring of polymer systems XIX. On the nature of intermolecular links in the cryogels of locust bean gums. Polymer International, 49, 1434–1443.

    Article  CAS  Google Scholar 

  • Mao, C. F., & Chen, J. C. (2006). Interchain association of locust bean gum in source solutions: an interpretation based on thixotropic behavior. Food Hydrocolloids, 20, 730–739.

    Article  CAS  Google Scholar 

  • Matuda, T. G., Chevallier, S., Filho, P., Lebail, A., & Tadini, C. C. (2008). Impact of guar and xanthan gums on proofing and calorimetric parameters of frozen bread dough. Journal of Cereal Science, 48, 741–746.

    Article  CAS  Google Scholar 

  • Muadklay, J., & Charoenrein, S. (2008). Effect of hydrocolloids and freezing rates on freeze–thaw stability of tapioca starch gels. Food Hydrocolloids, 22, 1268–1272.

    Article  CAS  Google Scholar 

  • Nguyen, Q. D., Jensen, C. T. B., & Kristensen, P. G. (1998). Experimental and modeling studies of the flow properties of maize and waxy maize starch pastes. Chemical Engineering Journal, 70, 165–171.

    Article  CAS  Google Scholar 

  • Nishinari, K., Yamatoya, K., & Shirakawa, M. (2000). Xyloglucan. In G. O. Phillips & P. A. Williams (Eds.), Handbook of hydrocolloids (pp. 247–267). Cambridge: Woodhead.

    Google Scholar 

  • Nishinari, K., & Zhang, H. (2000). Curdlan. In G. O. Phillips & P. A. Williams (Eds.), Handbook of hydrocolloids (pp. 270–286). Cambridge: Woodhead.

    Google Scholar 

  • Norton, T., & Sun, D. (2008). Recent advances in the use of high pressure as an effective processing technique in the food industry. Food and Bioprocess Technology, 1, 2–34.

    Article  Google Scholar 

  • Pai, V. B., & Khan, S. A. (2002). Gelation and rheology of xanthan/enzyme modified guar blends. Carbohydrate Polymers, 49, 207–216.

    Article  CAS  Google Scholar 

  • Prabhanjan, H., Gharia, M. M., & Srivastava, H. C. (1990). Guar gum derivatives. II. Foaming properties of hydroxyalkyl derivatives. Carbohydrate Polymers, 12, 1–7.

    Article  CAS  Google Scholar 

  • Sae-kang, V., & Suphantharika, M. (2006). Influence of pH and xanthan gum addition on freeze-thaw stability of tapioca starch pastes. Carbohydrate Polymers, 65, 371–380.

    Article  CAS  Google Scholar 

  • Saha, D., & Bhattachaya, S. (2010). Hydrocolloids as thickening and gelling agents in food: a critical review. Journal of Food Science and Technology, 47(6), 587–597.

    Article  CAS  Google Scholar 

  • Sanderson, G. R. (1996). Gums and their use in food systems. Food Technology, 50, 81–84.

    Google Scholar 

  • Sciarini, L. S., Maldonado, F., Ribotta, P. D., Pérez, G. T., & Léon, A. E. (2009). Chemical composition and functional properties of Gleditsia triacanthos gum. Food Hydrocolloids, 23, 306–313.

    Article  CAS  Google Scholar 

  • Soma, P. K., Williams, P. D., & Lo, Y. M. (2009). Advancements in non-starch polysaccharides research for frozen foods and microencapsulation of probiotics. Frontiers of Chemical Engineering in China, 3(4), 413–426.

    Article  CAS  Google Scholar 

  • Song, K. W., Kim, Y. S., & Chang, G. S. (2006). Rheology of concentrated xanthan gum solutions: steady shear flow behavior. Fibers and Polymers, 7(2), 129–138.

    Article  Google Scholar 

  • Steffe, J. F. (1996). Rheological Methods in Food Process Engineering (second edition). Michigan: Freeman Press.

  • Sworn, G. (2000). Xanthan Gum. In: G.O. Phillips, & P. A. Williams (Eds.), Handbook of Hydrocolloids (pp. 103–115). Cambridge: Woodhead Publishing.

  • Tanaka, R., Hatakeyama, T., & Hatakeyama, H. (1998). Formation of locust bean gum hydrogel by freezing–thawing. Polymer International, 45, 118–126.

    Article  CAS  Google Scholar 

  • Tárrega, A., Durán, L., & Castell, E. (2004). Flow behavior of semi-solid dairy desserts. Effect of temperature. International Dairy Journal, 14, 345–353.

    Article  Google Scholar 

  • Totosaus, A., Guerrero, I., & Montejano, J. G. (2005). Effect of added salt on textural properties of heat-induced gels made from gum–protein mixtures. Journal of Texture Studies, 36, 78–92.

    Article  Google Scholar 

  • Wilde, P. J. (2000). Interfaces: their role in foam and emulsion behavior. Current Opinion in Colloid & Interface Science, 5, 176–181.

    Article  CAS  Google Scholar 

  • Williams, D. P., Sadar, L. N., & Lo, Y. M. (2009). Texture stability of hydrogel complex containing curdlan gum over multiple freeze–thaw cycles. Journal of Food Processing and Preservation, 33, 126–139.

    Article  CAS  Google Scholar 

  • Zeira, A., & Nussinovitch, A. (2003). Mechanical properties of weak locust bean gum (LBG) gels under controlled rapid freeze–thawing. Journal of Texture Studies, 34, 561–573.

    Article  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. Food Hydrocolloids Research Center, Department of Food Science and Technology, Ferdowsi University of Mashhad (FUM), 91775-1163, Mashhad, Iran

    Sara Naji & Seyed M. A. Razavi

  2. Department of Food Science and Technology, Islamic Azad University of Torbat-Heidarieh, Torbat-Heidarieh, Iran

    Hojjat Karazhiyan

Authors
  1. Sara Naji
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Seyed M. A. Razavi
    View author publications

    You can also search for this author in PubMed Google Scholar

  3. Hojjat Karazhiyan
    View author publications

    You can also search for this author in PubMed Google Scholar

Corresponding author

Correspondence to Seyed M. A. Razavi.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Naji, S., Razavi, S.M.A. & Karazhiyan, H. Effect of Freezing on Functional and Textural Attributes of Cress Seed Gum and Xanthan Gum. Food Bioprocess Technol 6, 1302–1311 (2013). https://doi.org/10.1007/s11947-012-0811-z

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-012-0811-z

Keywords

Search

Navigation