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<p>This study aimed to optimize the extraction of Cassia Tora Gum (CTG) using the Taguchi Design of Experiment method to maximize yield and quality of gum for potential applications in food industry. The extraction process involved three key factors: cassia tora powder to-water ratio (1:50, 1:100, 1:150), type of solvent (isopropanol, ethanol, acetone), and mucilage-to-solvent ratio (0.5:1, 1:1, 1.5:1). Results demonstrated that acetone consistently yielded the highest extraction efficiency, with optimal conditions at a 1:150 cassia tora powder-to-water ratio and a 1.5:1 mucilage-to-solvent ratio, achieving a maximum yield of 25.56% and signal to noise (S/N) ratio of 28.1512. The extracted gum exhibited a slightly acidic pH (6.87 ± 0.06) with a yield of 25.57 ± 0.03%. The gum demonstrated a solubility of 36.43 ± 0.12% and a molecular weight of 222.66 ± 1.15&#xa0;kDa. Key rheological and functional properties included intrinsic viscosity of 1.79 ± 0.02 dL/g, turbidity of 235.67 ± 1.5 NTU, and carbonyl and carboxyl contents of 0.37 ± 0.02 and 0.42 ± 0.02 per 100 GU, respectively. Additionally, the gum exhibited a water-holding capacity of 5.50 ± 0.03&#xa0;g/g and a contact angle of 79.05 ± 0.15°, indicating its hydrophilic nature. The gum exhibited a water-holding capacity of 5.50 ± 0.03&#xa0;g/g and a hydrophilic contact angle (79.05 ± 0.15°). Color analysis showed moderate lightness (L* = 57.66 ± 0.11), with slight yellow (b* = 15.56 ± 0.08) and red (a* = 5.39 ± 0.03) hues. The study confirmed the thermal stability of CTG through Thermogravimetric Analysis (TGA), while Fourier Transform Infrared Spectroscopy (FTIR) revealed its polysaccharide composition, including hydroxyl and glycosidic bonds. X-ray Diffraction (XRD) results indicated its predominantly amorphous nature. These findings highlight CTG’s potential as a functional hydrocolloid in food applications.</p>

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Optimization of cassia tora gum extraction: a taguchi approach to enhance yield and quality for food industry applications

  • 期刊论文

  • 发表日期：

    2025年11月27日

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  • Snehal Pranav Khandekar,
  • Iranna Sharanappa Udachan

摘要

This study aimed to optimize the extraction of Cassia Tora Gum (CTG) using the Taguchi Design of Experiment method to maximize yield and quality of gum for potential applications in food industry. The extraction process involved three key factors: cassia tora powder to-water ratio (1:50, 1:100, 1:150), type of solvent (isopropanol, ethanol, acetone), and mucilage-to-solvent ratio (0.5:1, 1:1, 1.5:1). Results demonstrated that acetone consistently yielded the highest extraction efficiency, with optimal conditions at a 1:150 cassia tora powder-to-water ratio and a 1.5:1 mucilage-to-solvent ratio, achieving a maximum yield of 25.56% and signal to noise (S/N) ratio of 28.1512. The extracted gum exhibited a slightly acidic pH (6.87 ± 0.06) with a yield of 25.57 ± 0.03%. The gum demonstrated a solubility of 36.43 ± 0.12% and a molecular weight of 222.66 ± 1.15 kDa. Key rheological and functional properties included intrinsic viscosity of 1.79 ± 0.02 dL/g, turbidity of 235.67 ± 1.5 NTU, and carbonyl and carboxyl contents of 0.37 ± 0.02 and 0.42 ± 0.02 per 100 GU, respectively. Additionally, the gum exhibited a water-holding capacity of 5.50 ± 0.03 g/g and a contact angle of 79.05 ± 0.15°, indicating its hydrophilic nature. The gum exhibited a water-holding capacity of 5.50 ± 0.03 g/g and a hydrophilic contact angle (79.05 ± 0.15°). Color analysis showed moderate lightness (L* = 57.66 ± 0.11), with slight yellow (b* = 15.56 ± 0.08) and red (a* = 5.39 ± 0.03) hues. The study confirmed the thermal stability of CTG through Thermogravimetric Analysis (TGA), while Fourier Transform Infrared Spectroscopy (FTIR) revealed its polysaccharide composition, including hydroxyl and glycosidic bonds. X-ray Diffraction (XRD) results indicated its predominantly amorphous nature. These findings highlight CTG’s potential as a functional hydrocolloid in food applications.