Nano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production

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dc.authoridSharma, Minaxi/0000-0001-6493-5217
dc.authoridALI, NEMAT/0000-0001-6525-4202
dc.contributor.authorAswathy, V. P.
dc.contributor.authorBains, Aarti
dc.contributor.authorSridhar, Kandi
dc.contributor.authorChawla, Prince
dc.contributor.authorSharma, Minaxi
dc.contributor.authorAli, Nemat
dc.contributor.authorMalik, Abdul
dc.date.accessioned2025-03-17T12:27:12Z
dc.date.available2025-03-17T12:27:12Z
dc.date.issued2024
dc.departmentTarsus Üniversitesi
dc.description.abstractIn recent years, there increment demand for healthier food options that can replace high-fat ingredients in bakery products without compromising their taste and texture. This research was focused on a formulation study of the blend of nano polysaccharides derived from aloe vera and guar gum at various concentrations. This study selected the blend concentration of 1 % aloe vera mucilage (AM) and 1 % guar gum (GG) due to its optimal gelling properties. Different magnetic stirring time durations were employed to formulate AGB (aloe vera guar gum blend). The particle size of AGB revealed the lowest nanoparticle size (761.03 +/- 62 nm) with a stirring time of 4 h. The FTIR analysis found the presence of monomer sugars in AGB nano polysaccharide powder such as mannose, arabinose, and glucose. The thermogram results displayed an endothermic peak for all samples with a glass transition temperature (Tg) between 16 and 50 degrees C. The SEM image of the AGB indicated uniform spherical particles. The AGB powder exhibited good functional properties. The antimicrobial activity of AGB powder against Staphylococcus aureus, Escherichia coli, and Candida albicans was 22.32 +/- 0.02, 21.56 +/- 0.02, and 19.33 +/- 0.33 mm, respectively. Furthermore, the effects of different levels of vegetable fat replacement with AGB powder on cake sensory properties, thermal stability, and texture characteristics were also examined. Notably, the cake containing a 50 % substitution of vegetable fat with AGB (C50) supplied desirable physicochemical, textural, and sensory properties. These results can provide advantages for the development of fat replacers in bakery products.
dc.description.sponsorshipKing Saud University, Riyadh, Saudi Arabia [RSPD2024R940]
dc.description.sponsorshipThis research was supported through the Researchers Supporting Project Number (RSPD2024R940) , King Saud University, Riyadh, Saudi Arabia.
dc.identifier.doi10.1016/j.ijbiomac.2024.131431
dc.identifier.issn0141-8130
dc.identifier.issn1879-0003
dc.identifier.pmid38593896
dc.identifier.scopus2-s2.0-85190358152
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.1016/j.ijbiomac.2024.131431
dc.identifier.urihttps://hdl.handle.net/20.500.13099/2107
dc.identifier.volume267
dc.identifier.wosWOS:001231190500001
dc.identifier.wosqualityQ1
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.indekslendigikaynakPubMed
dc.language.isoen
dc.publisherElsevier
dc.relation.ispartofInternational Journal of Biological Macromolecules
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_WOS_20250316
dc.subjectNano polysaccharides
dc.subjectMucilage
dc.subjectAloe vera
dc.subjectGuar gum
dc.subjectFat replacer
dc.subjectCake
dc.titleNano polysaccharides derived from aloe vera and guar gum as a potential fat replacer for a promising approach to healthier cake production
dc.typeArticle

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