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James N. Bemiller - One of the best experts on this subject based on the ideXlab platform.
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neutral Hydrocolloids promote shear induced elasticity and gel strength of gelatinized waxy potato starch
Food Hydrocolloids, 2020Co-Authors: Fang Fang, Samuel W Schaffter, Anna M R Hayes, Taylor John Woodbury, James N. Bemiller, Bruce R Hamaker, Osvaldo H CampanellaAbstract:Abstract Shear forces are important during food processing, food consumption, and food digestion, and often are estimated to evaluate their effects on product quality. However, few studies have been done on shear-induced structure changes of starch/hydrocolloid systems. Our previous work showed that gelatinized waxy potato starch forms a strong viscoelastic gel under the application of long-term low shear at low temperatures, a phenomenon that is not noted in other waxy starches such as rice and corn. In the present study, the rheological properties of gelatinized waxy potato starch in the presence of neutral (guar gum and konjac glucomannan) and anionic Hydrocolloids (gum arabic, xanthan gum, sodium alginate, and pectin) were investigated. Results showed that gelatinized starch dispersions containing Hydrocolloids with flexible polymer chains (guar gum, konjac glucomannan, sodium alginate, and pectin) or a highly-branched structure (gum arabic) were able to produce gels with a more liquid-like behaviour when compared to gels produced by dispersions containing Hydrocolloids with rigid chains (i.e., xanthan gum). Phase separation in starch/xanthan gum system and formation of a 3D-network in the xanthan gum phase may be responsible for the strengthened gel structure resulting in high elasticity. When shearing the gelatinized waxy potato starch/hydrocolloid dispersions at 5 °C for 24 h at 20 s−1, the presence of neutral and highly viscous Hydrocolloids drastically increased the gel strength, while anionic and low viscous Hydrocolloids decreased it. Such decrease in gel strength was attributed to the electrostatic repulsion between anionic Hydrocolloids and the naturally negatively charged phosphorylated chains of waxy potato starch.
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effect of Hydrocolloids and salts on retrogradation of native and modified maize starch
Food Hydrocolloids, 2017Co-Authors: James N. BemillerAbstract:Abstract Retrogradation of native and hydroxypropylated normal maize starch heated in water in the presence or absence of Hydrocolloids or the water-soluble polymer poly (ethylene glycol) was investigated. Results were compared both with the effects of no added hydrocolloid and with the effects of added salts known to be retrogradation promoters or inhibitors. Development of solution turbidity was used as the indicator of retrogradation. Chaotropic ions were the most effective in reducing retrogradation. Kosmotropic ions were the most effective in promoting retrogradation. Granule swelling and disintegration and dissolution of starch polymer molecules was inhibited by sulfate and citrate ions, xanthan, and guar gum. The hydrophilicity or hydrophobicity of hydrocolloid molecules may influence their effect on retrogradation. Dissolved substances may have an effect on hydration and solubility of hydroxypropylated starch molecules.
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effects of the amylose amylopectin ratio on starch hydrocolloid interactions
Carbohydrate Polymers, 2013Co-Authors: Bhavesh K Patel, James N. BemillerAbstract:Abstract Combinations of 4 rice starches with amylose (AM) contents of 0%, 15%, 22%, and 28% and 8 Hydrocolloids (xanthan, guar gum, CMC, sodium alginate, HPMC, κ-, ι-, λ-carrageenan) were used (4.75% starch and 0.25% hydrocolloid). With a few exceptions, addition of a hydrocolloid increased peak and final η, breakdown, setback, G″, and η*, K, and ηa,100 values. It is concluded that the AM content of the starch was a greater determinant of pasting, paste, and gel properties than was the added hydrocolloid at the 19:1 (w/w) starch–hydrocolloid ratio used. Reinforced is the previous conclusion that the properties of a starch–hydrocolloid combination are determined by the specific combination.
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Effects of the amylose–amylopectin ratio on starch–hydrocolloid interactions
Carbohydrate Polymers, 2013Co-Authors: Bhavesh K Patel, James N. BemillerAbstract:Abstract Combinations of 4 rice starches with amylose (AM) contents of 0%, 15%, 22%, and 28% and 8 Hydrocolloids (xanthan, guar gum, CMC, sodium alginate, HPMC, κ-, ι-, λ-carrageenan) were used (4.75% starch and 0.25% hydrocolloid). With a few exceptions, addition of a hydrocolloid increased peak and final η, breakdown, setback, G″, and η*, K, and ηa,100 values. It is concluded that the AM content of the starch was a greater determinant of pasting, paste, and gel properties than was the added hydrocolloid at the 19:1 (w/w) starch–hydrocolloid ratio used. Reinforced is the previous conclusion that the properties of a starch–hydrocolloid combination are determined by the specific combination.
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effects of Hydrocolloids on the pasting and paste properties of commercial pea starch
Carbohydrate Polymers, 2012Co-Authors: Hyunseok Kim, James N. BemillerAbstract:Abstract Twenty-one members of five families of Hydrocolloids were used. Xanthan alone increased the temperature at which the rapid increase in viscosity was observed; all other Hydrocolloids lowered the temperature of initiation of the rapid viscosity increase. Addition of all Hydrocolloids (guar gum, methylcellulose (MC), sodium alginate, carboxymethylcellulose (CMC), xanthan) other than hydroxypropylmethylcellulose (HPMC) increased peak viscosities. Increases in final viscosities were generally more modest. Final viscosities increased with increasing MW for CMC and MC products. HPMC appeared to have an optimum size for increasing final viscosity. Both starch-alone and starch–hydrocolloid composite pastes exhibited gel-like characteristics. Addition of any of the Hydrocolloids made the pastes/gels less solid-like. G′ increased upon addition of increasing MW preparations of guar gum and HPMC. Both G′ and G′′ increased as the MW of CMC increased. Addition of the carrageenans increased peak and final viscosities, G′, G′′, tan δ, and η* in the order λ > ι > κ.
Cristina M. Rosell - One of the best experts on this subject based on the ideXlab platform.
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Physicochemical properties and enzymatic hydrolysis of different starches in the presence of Hydrocolloids
Carbohydrate Polymers, 2011Co-Authors: Márcia Arocha Gularte, Cristina M. RosellAbstract:Hydrocolloids are largely used in food processing because of their functional properties, but scarce information is available about the direct impact of different Hydrocolloids on the starch digestibility. The objective of this study was to assess the effect of different Hydrocolloids on the digestibility of corn and potato starch and to establish the possible relationship between physicochemical and in vitro hydrolysis of starch. Hydrocolloids significantly affected the in vitro hydrolysis of starch changing the pattern of the starch fractions favoring the starch hydrolysis and increasing the rapid digestible starch fraction. The effect of Hydrocolloids on the starch hydrolysis was greatly dependent on the starch origin. Guar gum was the unique hydrocolloid that combined with potato starch decreases the enzymatic hydrolysis and glycemic index of this starch. Correlations were observed between hydration, pasting and starch digestibility in corn and potato starch.
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rheology of different Hydrocolloids rice starch blends effect of successive heating cooling cycles
Carbohydrate Polymers, 2011Co-Authors: Cristina M. Rosell, Wallace Yokoyama, Charles F. ShoemakerAbstract:Abstract Hydrocolloids are frequently used for modifying starch functionality. In the present study the possible interaction of three different Hydrocolloids – guar gum, hydroxypropylmethylcellulose (HPMC) and xanthan gum – with rice starch was explored by determining the pasting, viscoelastic and swelling properties of the rice starch–Hydrocolloids mixtures. The impact of successive heating–cooling cycles on the pasting, viscoelasticity and swelling was also determined. Hydrocolloids tested in the range 0.2–0.8% (w/w) significantly modified the pasting, viscoelastic and swelling properties of rice starch–hydrocolloid pastes (8%, w/w) and the extent of the effect was dependent on hydrocolloid concentration. Guar and xanthan gum mixtures with rice starch had the greatest effect on the pasting properties, whereas HPMC mixtures only changed the viscosity during cooling. The starch–Hydrocolloids pastes formed weaker gels compared to those of the starch alone. Rheological results suggested the formation of composite network structures with high frequency dependence. Successive multiple-heating cycles allowed the gel to rearrange resulting in altered gel viscoelasticity and release of water soluble compounds that favour phase separation at the highest hydrocolloid level tested.
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influence of different Hydrocolloids on major wheat dough components gluten and starch
Journal of Food Engineering, 2009Co-Authors: Maria Eugenia Barcenas, Jessica De La Okeller, Cristina M. RosellAbstract:The aim of this study was to determine the effect of three Hydrocolloids from different sources (arabic gum, pectin and hydroxypropylmethylcellulose) on wheat dough major components (gluten and starch) using hydrated model systems. Gluten characteristics were evaluated concerning hydration properties (swelling, water retention capacity, water binding capacity), gluten quality (gluten index, the amount of wet and dry gluten), protein sodium dodecyl sulphate extractability, and rheological properties (elastic and viscous moduli); whereas the effect of Hydrocolloids on wheat starch was assessed by recording the viscometric profile. Results showed that Hydrocolloids tested affected in different extent to starch and gluten properties, being their effect dependent on the hydrocolloid type and also its concentration. All the Hydrocolloids, with the exception of arabic gum, decreased the viscoelastic moduli during heating and cooling, yielding a weakening effect on gluten. Pectin mainly acted on gluten properties, varying gluten hydration, and also the quantity and quality of gluten. In addition, arabic gum acted primarily on the viscometric properties of starch. Therefore, hydrocolloid effect was greatly dependent on the hydrocolloid type, which defines its interaction with other components of the system.
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functionality of different Hydrocolloids on the quality and shelf life of yellow layer cakes
Food Hydrocolloids, 2007Co-Authors: Manuel Gomez, Felicidad Ronda, Pedro A Caballero, Carlos A Blanco, Cristina M. RosellAbstract:Abstract Functionality of Hydrocolloids of different origin and chemical structure (sodium alginate, carrageenan, pectin, hydroxy-propyl-methylcellulose, locust bean gum, guar gum and xanthan gum) on yellow layer cake quality and their potential use in retarding the staling process have been studied. Hydrocolloid effects were established by measuring batter density, water losses during and after baking, and size, shape and texture of yellow layer cakes. Texture was evaluated instrumentally through a texture profile analysis (TPA) test applied on fresh and 2 days stored yellow layer cakes. A hedonic sensory test of texture, odour, flavour, appearance and overall acceptance was also carried out. Physical properties of fresh cakes and their evolution in time were notably influenced by the type of hydrocolloid involved. In general, except when pectin was used, the overall acceptability of yellow layer cakes was always improved by hydrocolloid addition. Regarding shelf-life, xanthan was able to maintain totally unaltered all texture parameters during storage.
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improving the texture and delaying staling in rice flour chapati with Hydrocolloids and α amylase
Journal of Food Engineering, 2004Co-Authors: Hardeep Singh Gujral, Monica Haros, Cristina M. RosellAbstract:Chapaties were prepared from rice flour so as to make this product available to patients suffering from gluten intolerance (celiac disease). The textural properties of the fresh and 24 h stored rice flour chapati were determined using a tensile deformation test. The extensibility and energy to rupture decreased whereas the peak force to rupture and tensile deformation modulus increased during storage. Different Hydrocolloids like guar gum, xanthan, locust bean gum and hydroxypropylmethylcellulose were added to the rice flour at levels of 0.25% and 0.5% flour basis and it was observed that they improved the texture of chapati by keeping it more extensible during storage. Fungal α-amylase was also incorporated into the rice flour alone and in combination with the hydrocolloid and this resulted in further improvement in the texture. The retrogradation in the chapati after 24 h of storage was also studied using differential scanning calorimetry. Chapaties containing hydrocolloid and/or α-amylase showed lower retrogradation after storage. Rice flour chapaties can be made available to celiac disease patients and the undesirable textural changes, which take place in chapati as a result of starch retrogradation, can be delayed by the incorporation of Hydrocolloids and α-amylase.
Kharidah Muhammad - One of the best experts on this subject based on the ideXlab platform.
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In vitro prebiotic activities of tamarillo (Solanum betaceum Cav.) Hydrocolloids
Journal of Functional Foods, 2015Co-Authors: Sri Puvanesvari Gannasin, Shuhaimi Mustafa, Noranizan Mohd Adzahan, Kharidah MuhammadAbstract:Abstract Two types of Hydrocolloids in two distinct zones of red tamarillo ( Solanum betaceum Cav.) mesocarp were resistant to digestive enzymes and exhibited different in vitro prebiotic activities. Low molecular weight tamarillo seed mucilage hydrocolloid that was extracted using 1% citric acid or water encouraged the growth of bifidobacteria and lactobacilli more than the high molecular weight tamarillo pulp hydrocolloid that was extracted using 20 mM HEPES buffer or 72% ethanol. The seed mucilage hydrocolloid was also better in reducing the number of pathogenic bacteria than the pulp hydrocolloid. In vitro fermentation of seed mucilage hydrocolloid resulted in higher production of acetate whereas propionate was formed in higher concentration from fermentation of the pulp hydrocolloid. Both Hydrocolloids can produce higher amounts of butyrate than inulin and oligofructose during the fermentation. Tamarillo Hydrocolloids can act as prebiotics.
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Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions
Food Chemistry, 2015Co-Authors: Sri Puvanesvari Gannasin, Mohd. Yusof Hamzah, Shuhaimi Mustafa, Noranizan Mohd Adzahan, Kharidah MuhammadAbstract:Abstract Tamarillo ( Solanum betaceum Cav.) is an underutilised fruit in Malaysia. The fruit, however, contains good proportions of soluble fibre, protein, starch, anthocyanins and carotenoids. Amongst the fruits, only tamarillo mesocarp contains both polar (anthocyanins) and non-polar (carotenoids) pigments. The ability to retain both polar and non-polar pigments in the mesocarp could be related to the unique properties of its Hydrocolloids. To understand the pigment–hydrocolloid interaction in the fruit, information on the physicochemical characteristics of the Hydrocolloids is required. Therefore, Hydrocolloids from the anthocyanin-rich seed mucilage fraction of the tamarillo and its carotenoid-rich pulp fraction were extracted and characterised. Water and 1% citric acid were used to extract the seed mucilage hydrocolloid while 72% ethanol and 20 mM HEPES buffer were used for pulp hydrocolloid extraction. Seed mucilage hydrocolloid was primarily composed of arabinogalactan protein-associated pectin whereas pulp hydrocolloid was composed of hemicellulosic polysaccharides with some naturally interacting proteins and neutral polysaccharides.
Katharine Speak - One of the best experts on this subject based on the ideXlab platform.
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hydrocolloid dressings for healing diabetic foot ulcers
Cochrane Database of Systematic Reviews, 2013Co-Authors: Jo C Dumville, Susan Omeara, Sohan Deshpande, Katharine SpeakAbstract:BACKGROUND: Foot ulcers in people with diabetes are a prevalent and serious global health issue. Wound dressings are regarded as important components of ulcer treatment, with clinicians and patients having many different types to choose from including hydrocolloid dressings. There is a range of different Hydrocolloids available including fibrous-hydrocolloid and hydrocolloid (matrix) dressings. A clear and current overview of current evidence is required to facilitate decision-making regarding dressing use. OBJECTIVES: To compare the effects of hydrocolloid wound dressings with no dressing or alternative dressings on the healing of foot ulcers in people with diabetes. SEARCH METHODS: We searched The Cochrane Wounds Group Specialised Register (searched 4 January 2012); The Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library 2011, Issue 4); Ovid MEDLINE (1950 to December Week 3 2011); Ovid MEDLINE (In-Process & Other Non-Indexed Citations, January 03, 2012); Ovid EMBASE (1980 to 2011 Week 52); and EBSCO CINAHL (1982 to 30 December 2011). There were no restrictions based on language or date of publication. SELECTION CRITERIA: Published or unpublished randomised controlled trials (RCTs) that have compared the effects on ulcer healing of hydrocolloid with alternative wound dressings or no dressing in the treatment of foot ulcers in people with diabetes. DATA COLLECTION AND ANALYSIS: Two review authors independently performed study selection, risk of bias assessment and data extraction. MAIN RESULTS: We included four studies (511 participants) in the review: these compared Hydrocolloids with basic wound contact dressings, foam dressings and alginate dressings. Meta-analysis of two studies indicated no statistically significant difference in ulcer healing between fibrous-Hydrocolloids and basic wound contact dressings: risk ratio 1.01 (95% CI 0.74 to 1.38). One of these studies found that a basic wound contact dressing was more cost-effective than a fibrous-hydrocolloid dressing. One study compared a hydrocolloid-matrix dressing with a foam dressing and found no statistically significant difference in the number of ulcers healed. There was no statistically significant difference in healing between an antimicrobial (silver) fibrous-hydrocolloid dressing and standard alginate dressing; or an antimicrobial dressing (iodine-impregnated) and a standard fibrous hydrocolloid dressing. AUTHORS' CONCLUSIONS: Currently there is no research evidence to suggest that any type of hydrocolloid wound dressing is more effective in healing diabetic foot ulcers than other types of dressing. Decision makers may wish to consider aspects such as dressing cost and the wound management properties offered by each dressing type e.g. exudate management.
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The Cochrane Library - Hydrocolloid dressings for healing diabetic foot ulcers
Cochrane Database of Systematic Reviews, 2013Co-Authors: Susan O’meara, Sohan Deshpande, Jo C Dumville, Katharine SpeakAbstract:BACKGROUND: Foot ulcers in people with diabetes are a prevalent and serious global health issue. Wound dressings are regarded as important components of ulcer treatment, with clinicians and patients having many different types to choose from including hydrocolloid dressings. There is a range of different Hydrocolloids available including fibrous-hydrocolloid and hydrocolloid (matrix) dressings. A clear and current overview of current evidence is required to facilitate decision-making regarding dressing use. OBJECTIVES: To compare the effects of hydrocolloid wound dressings with no dressing or alternative dressings on the healing of foot ulcers in people with diabetes. SEARCH METHODS: We searched The Cochrane Wounds Group Specialised Register (searched 4 January 2012); The Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library 2011, Issue 4); Ovid MEDLINE (1950 to December Week 3 2011); Ovid MEDLINE (In-Process & Other Non-Indexed Citations, January 03, 2012); Ovid EMBASE (1980 to 2011 Week 52); and EBSCO CINAHL (1982 to 30 December 2011). There were no restrictions based on language or date of publication. SELECTION CRITERIA: Published or unpublished randomised controlled trials (RCTs) that have compared the effects on ulcer healing of hydrocolloid with alternative wound dressings or no dressing in the treatment of foot ulcers in people with diabetes. DATA COLLECTION AND ANALYSIS: Two review authors independently performed study selection, risk of bias assessment and data extraction. MAIN RESULTS: We included four studies (511 participants) in the review: these compared Hydrocolloids with basic wound contact dressings, foam dressings and alginate dressings. Meta-analysis of two studies indicated no statistically significant difference in ulcer healing between fibrous-Hydrocolloids and basic wound contact dressings: risk ratio 1.01 (95% CI 0.74 to 1.38). One of these studies found that a basic wound contact dressing was more cost-effective than a fibrous-hydrocolloid dressing. One study compared a hydrocolloid-matrix dressing with a foam dressing and found no statistically significant difference in the number of ulcers healed. There was no statistically significant difference in healing between an antimicrobial (silver) fibrous-hydrocolloid dressing and standard alginate dressing; or an antimicrobial dressing (iodine-impregnated) and a standard fibrous hydrocolloid dressing. AUTHORS' CONCLUSIONS: Currently there is no research evidence to suggest that any type of hydrocolloid wound dressing is more effective in healing diabetic foot ulcers than other types of dressing. Decision makers may wish to consider aspects such as dressing cost and the wound management properties offered by each dressing type e.g. exudate management.
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The Cochrane Library - Hydrocolloid dressings for healing diabetic foot ulcers
Cochrane Database of Systematic Reviews, 2013Co-Authors: Jo C Dumville, Susan O’meara, Sohan Deshpande, Katharine SpeakAbstract:Background Foot ulcers in people with diabetes are a prevalent and serious global health issue. Wound dressings are regarded as important components of ulcer treatment, with clinicians and patients having many different types to choose from including hydrocolloid dressings. There is a range of different Hydrocolloids available including fibrous-hydrocolloid and hydrocolloid (matrix) dressings. A clear and current overview of current evidence is required to facilitate decision-making regarding dressing use. Objectives To compare the effects of hydrocolloid wound dressings with no dressing or alternative dressings on the healing of foot ulcers in people with diabetes. Search methods For this first update, in April 2013, we searched the following databases the Cochrane Wounds Group Specialised Register; The Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library); Ovid MEDLINE; Ovid MEDLINE (In-Process & Other Non-Indexed Citations); Ovid EMBASE; and EBSCO CINAHL. There were no restrictions based on language or date of publication. Selection criteria Published or unpublished randomised controlled trials (RCTs) that have compared the effects on ulcer healing of hydrocolloid with alternative wound treatments in the treatment of foot ulcers in people with diabetes. Data collection and analysis Two review authors independently performed study selection, risk of bias assessment and data extraction. Main results We included five studies (535 participants) in the review: these compared Hydrocolloids with basic wound contact dressings, foam dressings, alginate dressings and a topical treatment. Meta-analysis of two studies indicated no statistically significant difference in ulcer healing between fibrous-Hydrocolloids and basic wound contact dressings: risk ratio 1.01 (95% CI 0.74 to 1.38). One of these studies found that a basic wound contact dressing was more cost-effective than a fibrous-hydrocolloid dressing. One study compared a hydrocolloid-matrix dressing with a foam dressing and found no statistically significant difference in the number of ulcers healed. There was no statistically significant difference in healing between an antimicrobial (silver) fibrous-hydrocolloid dressing and standard alginate dressing; an antimicrobial dressing (iodine-impregnated) and a standard fibrous hydrocolloid dressing or a standard fibrous hydrocolloid dressing and a topical cream containing plant extracts. Authors' conclusions Currently there is no research evidence to suggest that any type of hydrocolloid wound dressing is more effective in healing diabetic foot ulcers than other types of dressing or a topical cream containing plant extracts. Decision makers may wish to consider aspects such as dressing cost and the wound management properties offered by each dressing type e.g. exudate management.
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Hydrocolloid dressings for healing diabetic foot ulcers.
The Cochrane database of systematic reviews, 2012Co-Authors: Jo C Dumville, Sohan Deshpande, Susan O'meara, Katharine SpeakAbstract:Foot ulcers in people with diabetes are a prevalent and serious global health issue. Wound dressings are regarded as important components of ulcer treatment, with clinicians and patients having many different types to choose from including hydrocolloid dressings. There is a range of different Hydrocolloids available including fibrous-hydrocolloid and hydrocolloid (matrix) dressings. A clear and current overview of current evidence is required to facilitate decision-making regarding dressing use. To compare the effects of hydrocolloid wound dressings with no dressing or alternative dressings on the healing of foot ulcers in people with diabetes. We searched The Cochrane Wounds Group Specialised Register (searched 4 January 2012); The Cochrane Central Register of Controlled Trials (CENTRAL) (The Cochrane Library 2011, Issue 4); Ovid MEDLINE (1950 to December Week 3 2011); Ovid MEDLINE (In-Process & Other Non-Indexed Citations, January 03, 2012); Ovid EMBASE (1980 to 2011 Week 52); and EBSCO CINAHL (1982 to 30 December 2011). There were no restrictions based on language or date of publication. Published or unpublished randomised controlled trials (RCTs) that have compared the effects on ulcer healing of hydrocolloid with alternative wound dressings or no dressing in the treatment of foot ulcers in people with diabetes. Two review authors independently performed study selection, risk of bias assessment and data extraction. We included four studies (511 participants) in the review: these compared Hydrocolloids with basic wound contact dressings, foam dressings and alginate dressings. Meta-analysis of two studies indicated no statistically significant difference in ulcer healing between fibrous-Hydrocolloids and basic wound contact dressings: risk ratio 1.01 (95% CI 0.74 to 1.38). One of these studies found that a basic wound contact dressing was more cost-effective than a fibrous-hydrocolloid dressing. One study compared a hydrocolloid-matrix dressing with a foam dressing and found no statistically significant difference in the number of ulcers healed. There was no statistically significant difference in healing between an antimicrobial (silver) fibrous-hydrocolloid dressing and standard alginate dressing; or an antimicrobial dressing (iodine-impregnated) and a standard fibrous hydrocolloid dressing. Currently there is no research evidence to suggest that any type of hydrocolloid wound dressing is more effective in healing diabetic foot ulcers than other types of dressing. Decision makers may wish to consider aspects such as dressing cost and the wound management properties offered by each dressing type e.g. exudate management.
Sri Puvanesvari Gannasin - One of the best experts on this subject based on the ideXlab platform.
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In vitro prebiotic activities of tamarillo (Solanum betaceum Cav.) Hydrocolloids
Journal of Functional Foods, 2015Co-Authors: Sri Puvanesvari Gannasin, Shuhaimi Mustafa, Noranizan Mohd Adzahan, Kharidah MuhammadAbstract:Abstract Two types of Hydrocolloids in two distinct zones of red tamarillo ( Solanum betaceum Cav.) mesocarp were resistant to digestive enzymes and exhibited different in vitro prebiotic activities. Low molecular weight tamarillo seed mucilage hydrocolloid that was extracted using 1% citric acid or water encouraged the growth of bifidobacteria and lactobacilli more than the high molecular weight tamarillo pulp hydrocolloid that was extracted using 20 mM HEPES buffer or 72% ethanol. The seed mucilage hydrocolloid was also better in reducing the number of pathogenic bacteria than the pulp hydrocolloid. In vitro fermentation of seed mucilage hydrocolloid resulted in higher production of acetate whereas propionate was formed in higher concentration from fermentation of the pulp hydrocolloid. Both Hydrocolloids can produce higher amounts of butyrate than inulin and oligofructose during the fermentation. Tamarillo Hydrocolloids can act as prebiotics.
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Physicochemical properties of tamarillo (Solanum betaceum Cav.) hydrocolloid fractions
Food Chemistry, 2015Co-Authors: Sri Puvanesvari Gannasin, Mohd. Yusof Hamzah, Shuhaimi Mustafa, Noranizan Mohd Adzahan, Kharidah MuhammadAbstract:Abstract Tamarillo ( Solanum betaceum Cav.) is an underutilised fruit in Malaysia. The fruit, however, contains good proportions of soluble fibre, protein, starch, anthocyanins and carotenoids. Amongst the fruits, only tamarillo mesocarp contains both polar (anthocyanins) and non-polar (carotenoids) pigments. The ability to retain both polar and non-polar pigments in the mesocarp could be related to the unique properties of its Hydrocolloids. To understand the pigment–hydrocolloid interaction in the fruit, information on the physicochemical characteristics of the Hydrocolloids is required. Therefore, Hydrocolloids from the anthocyanin-rich seed mucilage fraction of the tamarillo and its carotenoid-rich pulp fraction were extracted and characterised. Water and 1% citric acid were used to extract the seed mucilage hydrocolloid while 72% ethanol and 20 mM HEPES buffer were used for pulp hydrocolloid extraction. Seed mucilage hydrocolloid was primarily composed of arabinogalactan protein-associated pectin whereas pulp hydrocolloid was composed of hemicellulosic polysaccharides with some naturally interacting proteins and neutral polysaccharides.