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<p>In this study, the biophysical functionality of Boswellia serrata gum (BSG)—a complex oleo-gum resin comprising both water-soluble heteropolysaccharides and lipophilic constituents—was evaluated for its capacity to stabilize fiber-disrupted whole wheat cake (WWC) matrices through combined hydration-mediated and structural effects. BSG was incorporated at 0–2.0% (w/w) and characterized using a combined analytical approach involving reflectance spectroscopy, hyperspectral imaging (HSI), stress relaxation analysis, and Fourier-transform infrared (FTIR) spectroscopy. Reflectance profiles exhibited characteristic spectral features at 477, 513, 523, and 619&#xa0;nm with strong spectral similarity (ρ &gt; 0.99) across formulations. The 1.0% w/w BSG formulation (AP1.0) showed the lowest reflectance index at 619&#xa0;nm (0.93 ± 0.00), indicating browning-related optical changes and modified light-scattering behavior. HSI indicated spatially consistent spectral variations, enabling a coordinated interpretation of surface optical behavior alongside bulk matrix characteristics. Stress relaxation analysis revealed a concentration-dependent viscoelastic response, with AP1.0 exhibiting the highest firmness (F<sub>0</sub> = 358.73 ± 4.20&#xa0;g) and percentage stress relaxation (%SR = 50.00 ± 2.14%) compared with the control (AP0.0, without BSG; F<sub>0</sub> = 208.78 ± 3.94&#xa0;g, %SR = 37.10 ± 1.10%), suggesting improved viscoelastic balance and structural stability. Furthermore, the generalized Maxwell-Wiechert model applied on the stress relaxation data, demonstrated that AP1.0 possessed a lower equilibrium elastic component (s<sub>0</sub>), significantly higher relaxation amplitudes (s<sub>1</sub>, s<sub>2</sub>, s<sub>3</sub>), and reduced relaxation time constants (τ₁, τ₂, τ<sub>3</sub>) compared to the control (<i>p</i> &lt; 0.05), indicating a greater capacity for rapid viscoelastic stress redistribution. FTIR spectra remained largely similar across formulations, although moderate shifts at 1640&#xa0;cm⁻¹ (Amide I) and 3318&#xa0;cm⁻¹ (–OH stretching) suggested subtle changes in the hydrogen-bonding environments without significant chemical modification of the matrix. Overall, 1.0% w/w BSG modulated optical characteristics and enhanced viscoelastic performance, indicating its potential as a physical structuring additive and as a clean-label ingredient for functional whole-wheat bakery applications.</p>

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Modulation of the Viscoelastic and Microstructural Properties of Whole Wheat Cake Matrix by Boswellia serrata Gum

  • 期刊论文

  • 发表日期：

    2026年5月7日

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  • Debmalya Banerjee,
  • Ayushi Poddar,
  • Sampurna Ghosh,
  • Bala Chakravarthy Neelapu,
  • Sivaraman Jayaraman,
  • Prakit Sukyai,
  • Doman Kim,
  • Arfat Anis,
  • Maciej Jarzębski,
  • Kunal Pal

摘要

In this study, the biophysical functionality of Boswellia serrata gum (BSG)—a complex oleo-gum resin comprising both water-soluble heteropolysaccharides and lipophilic constituents—was evaluated for its capacity to stabilize fiber-disrupted whole wheat cake (WWC) matrices through combined hydration-mediated and structural effects. BSG was incorporated at 0–2.0% (w/w) and characterized using a combined analytical approach involving reflectance spectroscopy, hyperspectral imaging (HSI), stress relaxation analysis, and Fourier-transform infrared (FTIR) spectroscopy. Reflectance profiles exhibited characteristic spectral features at 477, 513, 523, and 619 nm with strong spectral similarity (ρ > 0.99) across formulations. The 1.0% w/w BSG formulation (AP1.0) showed the lowest reflectance index at 619 nm (0.93 ± 0.00), indicating browning-related optical changes and modified light-scattering behavior. HSI indicated spatially consistent spectral variations, enabling a coordinated interpretation of surface optical behavior alongside bulk matrix characteristics. Stress relaxation analysis revealed a concentration-dependent viscoelastic response, with AP1.0 exhibiting the highest firmness (F0 = 358.73 ± 4.20 g) and percentage stress relaxation (%SR = 50.00 ± 2.14%) compared with the control (AP0.0, without BSG; F0 = 208.78 ± 3.94 g, %SR = 37.10 ± 1.10%), suggesting improved viscoelastic balance and structural stability. Furthermore, the generalized Maxwell-Wiechert model applied on the stress relaxation data, demonstrated that AP1.0 possessed a lower equilibrium elastic component (s0), significantly higher relaxation amplitudes (s1, s2, s3), and reduced relaxation time constants (τ₁, τ₂, τ3) compared to the control (p < 0.05), indicating a greater capacity for rapid viscoelastic stress redistribution. FTIR spectra remained largely similar across formulations, although moderate shifts at 1640 cm⁻¹ (Amide I) and 3318 cm⁻¹ (–OH stretching) suggested subtle changes in the hydrogen-bonding environments without significant chemical modification of the matrix. Overall, 1.0% w/w BSG modulated optical characteristics and enhanced viscoelastic performance, indicating its potential as a physical structuring additive and as a clean-label ingredient for functional whole-wheat bakery applications.