Details

Autor(en) / Beteiligte

• Murthy, Hosakatte Niranjana,

Titel

Gums, Resins and Latexes of Plant Origin : Chemistry, Biological Activities and Uses [electronic resource]

Auflage

1st ed. 2022

Ort / Verlag

Cham : Springer International Publishing

Erscheinungsjahr

2022

Beschreibungen/Notizen

• Includes bibliographical references and index.
• Intro -- Preface -- Contents -- About the Editor -- Contributors -- Part I: Introduction to Gums, Resins, and Latexes -- 1 Chemical Constituents and Applications of Gums, Resins, and Latexes of Plant Origin -- 1 Introduction -- 2 Gums: Chemical Compositions, Properties, and Applications -- 2.1 Chemical Compositions of Gums -- 2.2 Properties of Gums -- 2.3 Applications of Plant-Based Gums -- 2.3.1 Applications of Gums in the Food Industry -- 2.3.2 Pharmaceutical and Cosmetic Applications of Gums -- 2.3.3 Applications of Gums in Overcoming Environmental Pollution -- 2.3.4 Synthesis of Gum-Based Nanofibers and Their Utilization -- 2.3.5 Biomedical Applications of Plant-Based Gums -- Drug Delivery -- Wound Healing -- Bone Tissue Engineering -- 3 Resins: Chemical Compositions and Uses -- 3.1 Oleoresins -- 3.2 Balsams -- 3.3 Varnish and Lacquer Resins -- 4 Latex: Chemical Compositions and Applications -- 4.1 Chemical Constituents of Plant Latex -- 4.1.1 Alkaloids -- 4.1.2 Terpenoids -- 4.1.3 Phenolics -- 4.1.4 Latex Proteins -- 5 Conclusions -- References -- 2 Pharmaceutical Applications of Various Natural Gums and Mucilages -- 1 Introduction -- 2 Applications of Naturally Available Gums in Pharmaceuticals -- 2.1 Applications of Naturally Available Gums in Liquid Dosage Forms -- 2.2 Applications of Naturally Available Gums in Solid Dosage Forms -- 2.3 Applications of Naturally Available Gums in Semisolid Dosage Forms -- 3 Applications of Naturally Available Mucilages in Pharmaceutical Formulations -- 3.1 Application of Naturally Available Mucilages in Various Liquid Dosage Forms -- 3.2 Application of Naturally Available Mucilages in Solid Formulations -- 3.3 Applications of the Naturally Available Mucilages in Semisolid Dosage Forms -- 4 Regularity Status of Naturally Available Gums for Pharmaceutical Applications.
• 5 Future Perspectives of Naturally Available Gums and Mucilages -- 6 Conclusion -- References -- 3 Tree Gum-Based Renewable Materials and Nanoparticles -- 1 Introduction -- 2 ``Green´´ and Sustainable Products Based on Tree Gums -- 2.1 Tree Gum-Derived Nanoparticles -- 2.2 Tree Gum-Based Nanofibers -- 2.3 Tree Gum-Based Carbon Nanostructures for Energy and Environmental Applications -- 2.4 Films Based on Tree Gums and Their Composites -- 2.5 Tree Gum Sponges -- 2.6 Greener Corrosion Inhibitors Based on Tree Gums -- 3 Conclusions -- References -- 4 Natural Gums for Fruits and Vegetables Preservation: A Review -- 1 Introduction -- 2 Classification of Natural Gums -- 2.1 Plant-Based Natural Gums -- 2.2 Animal-Based Natural Gums -- 2.3 Microbial-Based Gums -- 2.4 Marine-Based Natural Gums -- 3 Isolation and Purification of Natural Gums -- 4 Application of Natural Gums as Edible Coating -- 5 Effects of Natural Gums on Postharvest Shelf Life and Quality Attributes of Fruits and Vegetables -- 5.1 Physiological Loss in Weight (PLW) -- 5.2 Total Soluble Solids (TSS) -- 5.3 Titratable Acidity (TA) -- 5.4 Textural Properties -- 5.5 Color Attributes -- 5.6 Respiration Rate -- 5.7 Ethylene Production -- 5.8 Biochemical Properties -- 5.9 Enzymatic Activity -- 5.10 Sensorial Properties -- 6 Conclusions -- References -- 5 Application of Guar Gum and Its Derivatives in Agriculture -- 1 Introduction -- 2 Guar Plant -- 2.1 Global Distribution of Guar Crop -- 2.2 Extraction of Guar Gum -- 2.3 Chemical Structure of Guar Gum -- 2.4 Physical Properties of Guar Gum -- 2.5 Chemical Modification of Guar Gum -- 2.5.1 Derivatization of Guar Gum -- 2.5.2 Hydrogel Formation -- 2.5.3 Guar Gum-Based Hydrogel Composites and Nanocomposites -- 3 Modified Guar Gum in Agriculture -- 3.1 Soil Amendment -- 3.2 Water-Saving -- 3.3 Sustained Release and Delivery System -- 4 Conclusions.
• References -- 6 Exudate Gums -- 1 Introduction -- 2 Acacia Gum -- 3 Tragacanth Gum -- 4 Karaya Gum -- 5 Ghatti Gum -- 6 Mesquite Gum -- 7 Conclusion -- References -- 7 Gums as Pharmaceutical Excipients: An Overview -- 1 Introduction -- 2 Nutritional Contributions of Natural Gums -- 3 Properties and Characterization of Natural Gums -- 4 Natural Gums as Pharmaceutical Excipients and Their Drug Delivery Properties -- 4.1 Albizia Gum -- 4.2 Aloe vera Gum -- 4.3 Neem Gum -- 4.4 Cashew Gum -- 4.5 Fenugreek Gum -- 4.6 Almond Gum -- 5 Patents in Gum-Based Pharmaceutical Products -- 6 Current Clinical Trials in Gum-Based Pharmaceutical Products -- 7 Challenges and Opportunities for the Natural Gum -- 8 Conclusion -- References -- Part II: Plant Gums -- 8 Chemistry, Biological Activities, and Uses of Moi Gum -- 1 Introduction -- 1.1 Chemistry of Moi Gum -- 1.2 Plant Description -- 1.3 Biology, Habitat, and Uses of Moi Tree -- 2 Modifications of a Polysaccharide Gum -- 3 Development of Moi Gum-Based Hydrogel and its Applications in Dye Removal for Environmental Remediation -- 3.1 Synthesis of Moi Gum Hydrogel and Experimental Plan -- 3.2 Biodegradation Study and Determination of Half-Life -- 4 Results and Discussion -- 4.1 Synthesis and Purification of Cross-Linked Moi Gum Hydrogel -- 4.2 Characterization Results -- 4.3 Adsorption Experiments -- 4.4 Biodegradation Study and Calculation of Half-Life -- 5 Applications of Moi Gum Matrices for Nutrient Release Studies for Agricultural Applications -- 5.1 Synthesis of Micronutrients-Loaded Hydrogel -- 5.2 Results and Discussions -- 6 Conclusion -- References -- 9 Chemistry, Biological Activities, and Uses of Locust Bean Gum -- 1 Introduction -- 2 Processing of Locust Bean Gum -- 2.1 Acid-Based Process -- 2.2 Thermal or Heat-Based Process -- 3 LBG Chemistry and Composition -- 4 Biological Activities of LBG.
• 5 Properties of LBG -- 5.1 Hydration and Solubility -- 5.2 Rheological Properties -- 5.3 Water Adsorption Isotherm -- 6 Uses of LBG -- 7 Conclusions -- References -- 10 Chemistry, Biological Activities, and Uses of Moringa Gum -- 1 Introduction -- 2 Source, Collection, Isolation, Extraction, and Purification of Moringa Gum -- 3 Chemistry of Moringa Gum -- 4 Physicochemical Properties of Moringa Gum -- 5 Derivatization of Moringa Gum -- 5.1 Carboxymethylation -- 5.2 Grafting -- 5.3 Etherification -- 5.4 Thiolation -- 5.5 Cross-Linking -- 5.6 Acryloylation -- 5.7 Acid Hydrolysis -- 6 Biological Activities of Moringa Gum -- 7 Applications of Moringa Gum in Pharmaceutical, Biomedical, and Other Fields -- 7.1 As Polymer Electrolyte in Cells -- 7.2 For the Synthesis of Bio-resins -- 7.3 As an Adsorbent for Wastewater Treatment -- 7.4 As a Pharmaceutical Excipient -- 7.4.1 Gelling Agent -- 7.4.2 Binding Agent -- 7.4.3 Tablet Disintegrating Agent -- 7.4.4 Film-Forming Agent -- 7.4.5 Emulsifying Agent -- 7.5 Drug Delivery Carrier -- 8 Summary -- References -- 11 Chemistry, Biological Activities, and Uses of Tara Gum -- 1 Introduction -- 2 Processing or Collection of Tara Gum -- 2.1 Acid Treatment Process -- 2.2 The Roasting Process -- 3 Properties of Tara Gum -- 3.1 Physical Properties of Tara Gum -- 3.2 Chemical Properties and the Chemistry of Tara Gum -- 4 Biological Activities of Tara Gum -- 5 Uses of Tara Gum -- 5.1 In Various Food Preparations -- 5.1.1 Ice Cream -- 5.1.2 Cheese -- 5.1.3 Milk Puddings -- 5.1.4 Bakery Products -- 5.1.5 Dessert Gel Products -- 5.1.6 Sauces and Condiments -- 5.1.7 In Mayonnaise, Noodles, and Meat -- 5.1.8 In Dressing and Sauces -- 5.1.9 In Soft and Nutritive Drinks -- 5.1.10 In Special Foods -- Processed Seafood -- Frozen Foods -- Pasta -- 5.2 Modification of Tara Gum -- 5.2.1 Sulfation -- 5.2.2 Carboxymethylation.
• 5.2.3 Quaternary Ammonium Salt -- 5.2.4 Hydrolyzed Tara Gum -- 5.3 In Paper Industries and as the Packaging Material -- 5.4 In Various Pharmaceutical Formulations -- 5.5 In Various Cosmetic Preparations -- 6 Conclusion -- References -- 12 Chemistry, Biological Activities, and Uses of Cashew Gum -- 1 Introduction -- 2 Brief Botanical and Ethnopharmacological Description -- 2.1 Botany -- 2.2 Ethnopharmacology -- 3 Phytochemical Properties of the Cashew Gum -- 4 Biological Activities of Cashew Gum -- 5 Conclusions -- References -- 13 Chemistry and Food Applications of Persian Gum -- 1 Introduction -- 2 Chemistry -- 2.1 Chemical Composition -- 2.2 Chemical Structure -- 2.2.1 Monosaccharide Composition -- 2.2.2 NMR Spectroscopy -- 2.2.3 FTIR Analysis -- 2.2.4 Molecular Weight -- 2.3 Surface Activity -- 2.4 Interaction of PG with Biomacromolecules -- 2.4.1 Proteins -- 2.4.2 Polysaccharides -- 2.5 Modification of PG -- 3 Food Applications of PG -- 3.1 Emulsification and Stabilization -- 3.2 Texturization -- 3.3 Encapsulation -- 3.4 Coating and Packaging -- 3.5 Miscellaneous Applications -- 4 Concluding Remarks and Future Trends -- References -- 14 Chañar Gum (Geoffroea decorticans) -- 1 Introduction -- 1.1 Chañar -- 1.2 Fruit -- 1.3 Chañar State of Art -- 2 Process of Obtaining and Elaboration of Chañar Flour -- 2.1 Obtaining the Chañar Flour -- 2.2 Flour Properties -- 2.3 Flour Colorimetry -- 3 Extraction Process of Chañar Gum -- 3.1 Thermal Extraction -- 4 Physicochemical Properties -- 4.1 Density and Viscosity -- 4.2 Diffusion Coefficient -- 4.3 Surface Tension -- 4.4 Refractive Index -- 5 Chemical Characterization -- 5.1 UV-Visible Spectroscopy -- 5.2 Fourier Transform Infrared -- 6 Conclusions -- References -- 15 Chemistry, Biological Activities, and Uses of Basil Seed Gum -- 1 Introduction -- 2 Structure and Chemistry of Basil Seed Gum (BSG).
• 2.1 Physical Properties.
• This reference book provides a comprehensive overview of natural gums, resins, and latexes of plants with a focus on their chemistry, biological activities, and practical uses. The content is divided into five main sections each of which contains chapters contributed from valuable experts in their field. Naturally occuring plant products have quite diverse applications in many different industries. The book aims to highlight the important aspects of plant-based gums, resins and latexes as well as provide a strategic framework for further research and development activities on these bioproducts. It will appeal to a broad audience such as biologists, pharmacologists, pharmacists, food technologists and medical practitioners. It is also a useful resource for research investigators of the healthcare industry, academia and students of biomedical sciences.