Search Results (50)

Tamarindus indica L. (tamarind) is a traditionally consumed food and medicinal plant with increasing relevance in the development of functional foods and bioactive natural ingredients. While the fruit pulp has been extensively utilized in food products, other fractions, including seeds, shells, and leaves, remain comparatively underexploited despite emerging evidence of notable nutritional and phytochemical value. This review summarizes recent progress regarding the nutritional composition, phytochemical characteristics, biological activities, safety considerations, and industrial applications of different parts of tamarind. These studies indicate that tamarind is rich in carbohydrates, dietary fiber, proteins, minerals, vitamins, polysaccharides, and phenolic compounds, which are associated with anti-oxidant, antihyperglycemic, hypolipidemic, anti-microbial, anti-inflammatory, and prebiotic effects. Nevertheless, most evidence is derived from in vitro and animal studies, while human clinical data remain scarce. In addition to their biological activities, tamarind-derived materials have shown promise in food formulation, pharmaceutical excipients, packaging systems, and environmental applications. Although these advances have been achieved, several challenges remain in compositional standardization, extraction efficiency, safety assessment, and clinical validation. Therefore, future research should focus on establishing standardized methods, optimizing extraction processes, improving safety evaluation systems, and conducting rigorous clinical trials to support the sustainable utilization of tamarind resources. Overall, this review provides a comprehensive scientific basis for the value-added development and sustainable utilization of tamarind resources. Full article

This study evaluated the effects of tamarind seed polysaccharides (TSP) on the quality characteristics and in vitro starch digestibility of steamed buns made from doughs with different freezing storage times (0, 30, and 60 days). The pore structure, specific volume, water distribution, and starch digestibility were analyzed. TSP significantly altered the dough microstructure by increasing pore density and pore volume while reducing the average pore area, forming a more uniform pore network. During freezing storage, the specific volume of control samples decreased, whereas steamed buns with 1–2% TSP maintained a relatively high specific volume (~1.65) after 60 days, indicating improved gas retention and structural stability. TSP also increased bound water and restricted water migration. Additionally, TSP increased resistant starch (RS) from 15.96% to 24% and reduced rapidly digestible starch (RDS). Overall, TSP improved the structural stability of frozen steamed buns by regulating water distribution, strengthening the gluten-starch network, and altering starch digestibility. These findings provide insights into the use of natural polysaccharides to enhance the quality and nutritional function of frozen wheat-based foods. Full article

Sustainable oil and gas development demands eco-friendly and cost-effective drilling fluids. Water-based drilling fluids (WBDFs) are preferred over oil-based alternatives for their lower environmental impact, but they often suffer from excessive fluid loss in permeable formations, leading to thick filter cakes, reduced mud weight, and operational delays. Conventional chemical additives mitigate this issue but pose environmental and health risks due to their toxicity and non-biodegradability. This study explores the use of biodegradable additives extracted from avocado seed (AS), rambutan shell (RS), tamarind shell (TS) and banana trunk (BT) biomass in four particle sizes of 300, 150, 75 and 32 μm to improve filtration control in WBDFs. All four materials were crushed by ball milling and characterized by Fourier Transform Infrared Spectroscopy (FTIR), Scanning Electron Microscopy (SEM) and Energy-dispersive X-ray (EDX). In accordance with API Spec 13A recommendations, several water-based drilling fluids (WBDFs), including reference fluid and modified fluids formulated with biodegradable additives at a fixed percentage of 3 wt% and varied particle sizes, were prepared. The rheological and filtration properties of the formulated drilling fluids were investigated by conducting industry-standard rheology and filtration tests under LPLT conditions (100 psi, 25 °C) and HPHT conditions (1500 psi, 75 °C). The results show that 32 μm tamarind shell powder delivered the strongest performance, reducing fluid loss by 82.4% under HPHT conditions and producing the thinnest mud cake (0.33 mm); it also reduced fluid loss by 72.8% under LPLT conditions, outperforming the other biodegradable materials. Full article

This study investigated the effects of tamarind seed polysaccharide (TSP) on the structural characteristics, digestibility, and emulsifying properties of waxy maize starch (WMS), as well as their interaction mechanisms. WMS-TSP complexes were prepared via complexes to improve starch’s physical and functional properties. Native WMS showed smooth spherical granules, while WMS-TSP samples formed freeze-drying-induced honeycomb structures (~200–250 μm). In vitro digestion indicated that WMS-TSP systems (5–15%) reduced RDS by 20.1–24.11% relative to native WMS (41% ± SD), suggesting a potential to attenuate postprandial glycemic responses. Fourier-transform infrared (FT-IR) spectroscopy revealed that TSP interacted with WMS mainly through non-covalent bonds such as hydrogen bonding, while influencing the degree of crystallinity without generating new crystalline polymorphs. In corn oil-based emulsions, the WMS-TSP composites showed strong viscoelastic behavior, with elevated storage (G′) and loss (G″) moduli, together with improved storage stability. These findings highlight the synergistic potential of WMS and TSP in enhancing the functionality of starch-based systems and provide insights into the role of polysaccharides in food structure and digestion regulation. Full article

Dialium guineense (velvet tamarind), Parkia biglobosa Jacq. (African locust bean) and Adanosonia digitata L. (baobab) are fruits from African plants whose nutritional potential remains poorly characterised. As such, their pulps and seeds were analysed for colour (CIELab system), moisture, ash, protein, fat, soluble and insoluble dietary fibre, free sugars (HPLC-RI), organic acids (HPLC-PDA), macro and microelements (XRF analyser) and amygdalin (HPLC-PDA). The colours of their pulps differed considerable (ΔE > 38 between the velvet tamarind and African locust bean) and the moisture content was lower in seeds (about 7%) compared to pulps (9–13%). Seeds were more concentrated in protein (20–28%) and fat (5–22%), whereas pulps were richer in sugar (1–12%). African locust bean pulp was the sweetest (39% total sugar), while baobab pulp contained the highest soluble fibre (>30%) and citric acid (3.2%), and velvet tamarind pulp was distinguished by its tartaric acid content (3.4%). Seeds of the African fruits presented higher Ca, P, S and Fe contents, whereas pulps had higher K content. No amygdalin (<6.34 mg per 100 g of dry weight) or toxic heavy metal contents were detected. The PCA segregated samples by pulp and seed and the PC1 explains the sugar and moisture of the pulps, while protein, fat and minerals are associated with the seeds. These data confirm that African fruit pulps and seeds have distinct functional profiles, are safe for food use and can be consumed, which is important for efforts to promote the conservation of these tropical plant species. Full article

This study investigated the enhanced adsorption capacity of a silver nanoparticle (AgNPs)-incorporated tamarind seed activated carbon nanocomposite (Ag/TSAC) for the elimination of methyl orange (MO) from aqueous solutions. The nanocomposite was analyzed using TGA, SEM, FTIR, and BET, revealing a mesoporous structure with a surface area of 54.92 m²/g. The results showed that the structure of tamarind seeds altered during pyrolysis, as shown by the loss of many functional groups and a weight decrease of 66.61% in the nanocomposite. The efficiency of the nanocomposite in eliminating MO was assessed by batch adsorption studies, which also examined the effects of solution pH, starting MO concentration, and nanocomposite dose. The best MO removal was seen at pH 2, indicating a positive electrostatic interaction between the dye and adsorbent. The results demonstrated that the Ag/TSAC nanocomposite significantly enhanced MO removal efficiency from 19% to 96% under optimal adsorptive conditions, due to the synergistic effect of the high surface area of activated carbon and the enhanced adsorption sites provided by the AgNPs. The study demonstrates the potential of Ag/activated carbon nanocomposite as a sustainable adsorbent for removing MO dye from wastewater using a second-order model and Langmuir model. Full article

Xyloglucan from Tamarindus indica seeds (TISs) is a polysaccharide widely used in the food, biomedical, and pharmaceutical sectors. Nevertheless, the challenge in future research for the food processing industry is to provide adequate knowledge regarding natural product extraction, chemical modifications, interactions, and potential applications according to sustainability issues. The goal of this work was to implement a sustainable method for xyloglucan extraction from TISs at a semi-industrial scale and carry out the characterization of this hydrocolloid, to compare the effect of the technique of decorticating of seeds on the chemical composition and physicochemical properties of xyloglucan. The TISs were decorticated using soaking (DS) and roasting (DR) methods, and, then, the xyloglucan was extracted applying a semi-industrial mechanical separation process. Subsequently, the extraction yield, chemical content, Fourier transform infrared analysis, color, morphology, molecular weight (MW), viscosity, texture, Z potential, particle size, and thermal properties were evaluated. Xyloglucan extraction from TISs at a semi-industrial scale was demonstrated for the first time. The xyloglucan yield by DR (44.04%) was significantly higher (p < 0.05) compared with DS (41.42%), while separation efficiency was similar in both methods (~97%). Significant differences (p < 0.05) in fat, ashes, crude fiber, calcium, total phenolic content, and antioxidant capacity in xyloglucan samples were observed by applying DS and DR. The method of decorticating promoted changes in the MW and particle size of xyloglucan samples, which were reflected in the viscosity, particle size, texture attributes, Z potential, and thermal properties of xyloglucan. These results show that the decorticating method is an important issue to be considered in the resultant chemical and physicochemical properties of xyloglucan extracted from tamarind seeds, for suitable applications of the xyloglucan in the food processing and pharmaceutical industries. Full article

The African tropical fruits velvet tamarind, African locust beans and baobab are used as foods and for medicinal purposes, and they are important nutrient and bioactive compound sources. This research focused on the nutritional composition and bioactive compounds in the fruit pulps and seeds of these plant species. Quantification and profiling of sugars, organic acids and phenolic compounds (HPLC), soluble and insoluble fibre content analysis (enzymatic method) and elemental analysis (XRF) were performed. The total phenolic compounds and antioxidant capacity contents (spectrophotometry) and fatty acids quantification profiles (GC) were also accessed. Several bioactive compounds were quantified. Generally, fruit pulps are richer in sugars and organic acids, and seeds are richer in protein and fat. Full article

Five types of frankfurters were formulated: a control without tamarind (T0) and four samples using 5% tamarind pulp paste (PT5), seeds (ST5), peel (CT5), and a blend of all of them (PSCT5), replacing the same portion of meat. The inclusion of tamarind components led to a reduction in the moisture and protein content of the reformulated frankfurters. In terms of mineral composition, CT5 showed the highest (p < 0.05) calcium content. Additionally, ST5 and CT5 treatments demonstrated the lowest processing loss values. The pH was lower in the PT5 treatment (p < 0.05). Incorporating tamarind components reduced the lightness (L*) of the frankfurters, resulting in darker sausages. However, ST5 exhibited greater redness (a*), while higher yellowness (b*) values were observed in PT5 and CT5 treatments (p < 0.05). Texture analysis revealed no differences (p > 0.05) in hardness and chewiness between T0 and PT5; however, ST5 exhibited the highest values for these parameters (p < 0.05). No variation in the conformational order of the lipid acyl chains due to the incorporation of tamarind compounds was observed related to physical entrapment of these compounds in the frankfurter matrix. Both T0 and PT5 were well accepted by consumers, and scores higher than 7 were observed for overall acceptability and purchase intention. The study demonstrated that incorporating tamarind components, especially pulp paste (PT), is a viable alternative for replacing lean pork meat in frankfurters, improving the sustainable aspects of frankfurter production. Full article

Tamarind seed polysaccharide (TSP) is a neutral water-soluble galactoxyloglucan isolated from the seed kernel of Tamarindus indica with average molecular weight (Mw) 600–800 kDa. The high viscosity of TSP slows solubilisation, and the absence of charged substituent hinders the formation of electrostatic interactions with biomolecules. TSP was sulphated in a one-step process using dimethylformamide as a solvent, and sulphur trioxide-pyridine complex as a sulphating reagent. Studies of chemical structure, molecular weight distribution and viscosity were conducted to characterise the synthesised products. The sulphation degree was established by conductimetric titration; the sulphate group distribution was studied by NMR spectroscopy and liquid chromatography-mass spectrometry, and sulphated TSP oligomers were obtained by enzymatic degradation with cellulase and/or xyloglucanase. Sulphated products showed higher solubility than TSP, Mws in the range of 700–1000 kDa, a sulphation degree of two to four per subunit and pseudoplastic behaviour. A preliminary study of mucoadhesion revealed the unexpected interaction of S-TSP with mucin, providing a route by which sulphated TSP interactions with biomolecules may be influenced. Full article

The examination of fungal secretomes has garnered attention for its potential to unveil the repertoire of secreted proteins, notably CAZymes (Carbohydrate-Active enzymes), across various microorganisms. This study presents findings on categorizing the secretome profile of CAZymes by their function and family, derived from the filamentous fungus Trichoderma longibrachiatum LMBC 172. The cultivation was performed through submerged fermentation with three distinct carbon sources: sugarcane bagasse, tamarind seeds, and a control simulating hemicellulose containing 0.5% beechwood xylan plus 0.5% oat spelt xylan. The secretome analysis revealed 206 distinct CAZymes. Each carbon source showed particularities and differences. Of these, 89 proteins were produced simultaneously with all the carbon sources; specifically, 41 proteins using only the hemicellulose simulation, 29 proteins when sugarcane bagasse was used as a carbon source, and only 3 when tamarind seeds were used. However, in this last condition, there was a high intensity of xyloglucanase GH74 production, thus reaffirming the richness of xyloglucan in the constitution of these seeds. When evaluating the proteins found in two conditions, 18 proteins were shown between the simulation of hemicellulose and sugarcane bagasse, 11 proteins between the simulation of hemicellulose and tamarind seeds, and 15 proteins between sugarcane bagasse and tamarind seeds. Among the proteins found, there are representatives of different families such as glycosyl hydrolases (GHs) that cleave cellulose, hemicellulose, pectin, or other components; carbohydrate esterases (CEs); polysaccharide lyases (PLs); carbohydrate-binding modules (CBMs); and auxiliary activity enzymes (AAs). These results demonstrate the importance of analyzing CAZymes secreted by microorganisms under different culture conditions. Full article

Due to the high content of impurities such as proteins in tamarind seed polysaccharide (TSP), they must be separated and purified before it can be used. TSP can disperse in cold water, but a solution can only be obtained by heating the mixture. Therefore, it is important to understand the dispersion and dissolution process of TSP at different temperatures to expand the application of TSP. In this study, pasting behavior and rheological properties as a function of temperature were characterized in comparison with potato starch (PS), and their relationship with TSP molecular features and microstructure was revealed. Pasting behavior showed that TSP had higher peak viscosity and stronger thermal stability than PS. Rheological properties exhibited that G′ and G′′ of TSP gradually increased with the increase in temperature, without exhibiting typical starch gelatinization behavior. The crystalline or amorphous structure of TSP and starch was disrupted under different temperature treatment conditions. The SEM results show that TSP particles directly transformed into fragments with the temperature increase, while PS granules first expanded and then broken down into fragments. Therefore, TSP and PS underwent different dispersion mechanisms during the dissolution process: As the temperature gradually increased, TSP possibly underwent a straightforward dispersion and was then dissolved in aqueous solution, while PS granules initially expanded, followed by disintegration and dispersion. Full article

In recent years, the utilization of tamarind seeds as a potential and sustainable ingredient in green cosmetics has gained significant interest. These seeds, previously considered by-products in various food industries, are now being recognized for their interesting value and wide range of bioactive compounds. This study aimed to deeply examine the potential biological activities and underlying molecular mechanisms of tamarind seed jellose (TJ), a natural polysaccharide derived from Tamarindus indica seeds, for various cosmetic applications. Tyrosinase, a key regulator of melanin synthesis and skin color, was the main focus of this study. Through a series of in vitro experiments on skin fibroblasts and B16 melanoma cells, the cytotoxicity, antioxidant activity, and melanogenesis inhibitory potential of tamarind seed jellose were evaluated. Notably, the results revealed that TJ had no obvious cytotoxic effects on skin fibroblast cells at any tested concentrations, ranging from 0 to 10 mg/mL. Interestingly, tamarind seed jellose effectively reduced melanin synthesis by inhibiting tyrosinase expression in a dose-dependent manner. In addition, TJ exhibited a promising antioxidant activity. Collectively, these findings highlight that TJ has the potential to serve as a safe and multi-functional ingredient for green cosmetic applications, offering the potential opportunity to repurpose waste for the beauty industry. Full article

TAMIXAM^® is a novel technology that combines hyaluronic acid and tamarind seed extract in its formulation. It is designed to protect the esophageal mucosa by creating a barrier through its filmogenic properties. The aim of this study is to evaluate the safety and efficacy of this technology through mucoadhesion tests, a cell viability assay, TEER measurements, and morphological analysis on reconstructed esophageal mucosa exposed to 10% hydrochloric acid before and after treatment. The mucoadhesion test highlighted the synergistic bioadhesive effect of the technology’s components. Cell viability assays revealed the substantial mucoprotective and barrier effects of the technology, preserving tissue viability when applied before exposure to acid insult. A morphological analysis illustrated TAMIXAM^®’s efficacy in countering acid-induced damage, reducing erosion, necrosis, and tissue degeneration compared to the positive control, both pre- and post-acid insult. An evaluation of epithelial integrity through TEER measurements indicated a minimal reduction in tissues treated with the invention before acid exposure, demonstrating its ability to maintain epithelial integrity in the presence of an acid insult. However, this effect was less pronounced in tissues treated with the technology after the acid insult, implying a potential partial recovery of epithelial integrity. Furthermore, comprehensive in vitro and in vivo studies supported the safety profile of the invention. In conclusion, TAMIXAM^® emerged as a compelling solution, providing enhanced mechanical action to maintain epithelial balance and shield the esophageal mucosa from acid-induced damage. Full article

The analysis of the secretome allows us to identify the proteins, especially carbohydrate-active enzymes (CAZymes), secreted by different microorganisms cultivated under different conditions. The CAZymes are divided into five classes containing different protein families. Thermothelomyces thermophilus is a thermophilic ascomycete, a source of many glycoside hydrolases and oxidative enzymes that aid in the breakdown of lignocellulosic materials. The secretome analysis of T. thermophilus LMBC 162 cultivated with submerged fermentation using tamarind seeds as a carbon source revealed 79 proteins distributed between the five diverse classes of CAZymes: 5.55% auxiliary activity (AAs); 2.58% carbohydrate esterases (CEs); 20.58% polysaccharide lyases (PLs); and 71.29% glycoside hydrolases (GHs). In the identified GH families, 54.97% are cellulolytic, 16.27% are hemicellulolytic, and 0.05 are classified as other. Furthermore, 48.74% of CAZymes have carbohydrate-binding modules (CBMs). Observing the relative abundance, it is possible to state that only thirteen proteins comprise 92.19% of the identified proteins secreted and are probably the main proteins responsible for the efficient degradation of the bulk of the biomass: cellulose, hemicellulose, and pectin. Full article