Structure transition and gel melioration of ι-carrageenan and non-gelling senna tora gum mixed gel

This study explored the potential of senna tora gum (STG) to modulate the gelation behavior and microstructure of iota-carrageenan (IC) in order to develop improved polysaccharide-based gels. Rheological and textural analyses revealed that STG significantly increased IC's gel strength without altering its structure. At an optimal STG concentration of 0.8 %, the composite gels showed significant improvements in hardness (25.7 %), chewiness (23.8 %), and gumminess (20.9 %) compared to IC. The sol-gel transition temperature increased from 57.3 °C to 62.1 °C, indicating enhanced thermal stability. FTIR spectroscopy revealed a blue shift in the O H stretching vibration (from 3405 cm −1 to 3421 cm −1 ), confirming stronger hydrogen bonding between the two substances. Observation of the microstructure showed that STG made the loose, uneven network of IC denser and more homogeneous, and improved the water binding capacity. These findings provide new insights into the synergistic interactions between STG and IC and offer a promising strategy for tailoring the functional properties of polysaccharide gels for use in the food and pharmaceutical industries.