Radiation processing of locust bean gum and assessing its functionality for applications in probiotic and enteral foods

Publication date: September 2019Source: LWT, Volume 112Author(s): Tasneem H. Ravat, Veena Yardi, N. Mallikarjunan, Sahayog N. JamdarAbstractThe physicochemical and functional characteristics of irradiated locust bean gum (LBG) were investigated for their use as a source of dietary fibre in enteral food. Radiation processing mainly affected the molecular weight of the polymer in dose-dependent manner. The attributes like lowering of viscosity, increase in solubility and swelling index were better achieved with the use of irradiated polymer. A 17% reduction in glucose dialysis retardation index (GDRI) and decrease in bile acid dialysis retardation index (BDRI) due to irradiation were in agreement with the rate of depolymerization. LBG was also shown to protect probiotic L. plantarum cells during their passage in gastrointestinal conditions. Radiation processing of the gum further improved this property exhibiting only 3 log cycle decrease in count as compared to unirradiated polymer, exhibiting nearly 4 log cycle decrease from initial cell count of 9 log CFU mL−1. In view of the changes in the rheological properties of LBG due to irradiation, an enteral feed supplemented with irradiated LBG as source of dietary fiber was prepared without affecting the product viscosity.
Source: LWT Food Science and Technology - Category: Food Science Source Type: research