Effects of isolation conditions on structural and functional properties of the seed gum from Chinese quince (Chaenomeles sinensis).

Chinese quince seed gum (CQSG) extracted under water-, alkali- and acid- conditions at 25, 50, and 80 °C, were evaluated in terms of yield, monosaccharide composition, molecular distribution, thermal gravimetry, emulsifying stability, rheological properties, and free radical scavenging ability. The results showed that the yield of CQSG increased to 3.9% after water extraction at 80 °C. Alkali and acid treatments promoted the conversion of neutral sugars to the uronic acid branch. Regardless of the extraction temperature, the xylose chain was the main component (35%-40%); however, a reduction was observed as the extraction temperature increased to 80 °C. All CQSG solutions extracted under these isolation conditions exhibited non-Newtonian rheological behavior. Compared to water-extracted samples, the alkali-extracted samples showed the worst thermal stability, while the acid-treated samples showed the worst emulsifying stability. This study provides theoretical support for the potential application of CQSG polysaccharides in the food and pharmaceutical industries.

Effect of basil seed gum and κ-carrageenan on the rheological, textural, and structural properties of whipped cream.

BACKGROUND: Basil seed gum (BSG) is a novel polysaccharide that has been found wide application in the food industry. It can be used in whipped cream due to its thickening and emulsifying properties. The effect of BSG and κ-carrageenan on the structure-rheology relationships of whipped cream was evaluated. RESULTS: The viscosity of cream containing BSG was higher than that of carrageenan. Basil seed gum resulted in a strong capacity to improve the viscosity of the cream. Rheological results showed the low-frequency dependence of the elastic modulus was improved by BSG, which had a strong effect on the rigidity of the emulsion. The fracture strain of the creams containing BSG or κ-carrageenan was between the normal cream and acidified caseinate stabilized emulsion foam. It was found that the protein segments of BSG could be adsorbed at the oil-water interface, resulting in the formation of a pseudo-gel network, which creates a stronger molecular protein network in the whipped cream. Microstructure study revealed that whipped cream containing κ-carrageenan exhibited some flocculation, which could be caused by non-adsorbed polysaccharides or proteins. In contrast, cream containing BSGshowed more voids, which have considerably decreased by fat content and enhance the foam structure. CONCLUSION: As a result, synergistic interactions between proteins and polysaccharides (BSG and κ-carrageenan) could promote the development of a cross-linked network. Indeed, due to its high levels of hydrophilicity, BSG absorbs water, acts as a thickening agent, and competes against caseinate at the interfaces and is incorporated into whipped cream to provide a more desirable physical structure for the product. © 2021 Society of Chemical Industry.

Acacia mearnsii gum: A residue as an alternative gum Arabic for food stabilizer.

Acacia mearnsii gum is not commercially exploited, being characterized as residue from A. mearnsii cultivation. This work investigated the A. mearnsii gum polysaccharide composition, its cytotoxicity and the technological effect as a stabilizer in ice cream. A. mearnsii gum showed a similar chemical structure to commercial gum Arabic and did not decrease the viability and proliferation of fibroblast cells (Balb/3T3) and hepatocarcinoma (HepG2). Rheological tests showed that the ice cream stabilized by the A. mearnsii gum had a more structured system (more interactions between the mixture components) and the same melting characteristics as the ice cream samples made with commercial gum Arabic. The results showed that A. mearnsii gum, which is actually an agro-industrial residue from tannin production for industry, is a potential stabilizing gum for the food industry, contributing to the economic development of the exploitation chain of A. mearnsii products and by-products.

Self-assembling crystals of an extract of Flos Sophorae Immaturus for improving the antioxidant, mechanical and barrier properties of a cassia gum film.

A novel antioxidative film was prepared by drying a film-forming solution containing the Flos Sophorae Immaturus extract (FSIE) (0-3.5%) and cassia gum (CG). Scanning electron microscopy (SEM) showed that FSIE was successfully compounded with CG. Although the addition of FSIE slightly increased the water vapor permeability (WVP) and O2 permeability (OP) of the film, it also improved its ability to block ultraviolet light significantly. The appropriate amounts of FSIE increased the tensile strength (TS) from 20.9 MPa to 30.2 MPa but reduced the elongation at break (EB) from 38.7% to 27.6%. The films doped with FSIE exhibited strong antioxidative activity and high rates of free radical scavenging. Total phenols exhibited a positive trend as the amount of FSIE increased in 50% of ethanol. The practical application of these composite films was investigated by evaluating the quality of lard wrapped in the films. After 25 d, the acid value (XAV) and peroxide value (POV) of lard packaged in CG/FSIE2% were lower than the values for lard packaged in CG/FSIE0% and plastic bag. These results showed that the CG/FSIE film had superior antioxidative activity compared to films made from plastic and pure CG.

In vitro evaluation of reactive nature of E- and Z-guggulsterones and their metabolites in human liver microsomes using UHPLC-Orbitrap mass spectrometer.

Guggulipid is known to be useful for hypercholesterolemia, arthritis, acne, and obesity. These activities are attributed to its two principal isomeric active constituents, viz., E- and Z-guggulsterones. There are several side effects reported for guggulipid, which include widespread erythematous papules in a morbilliform pattern and macules localized to the arms; swelling and erythema of the face with burning sensation; pruritis; and bullous lesions on the lower legs with associated headaches, myalgia and itching. We hypothesized that one probable reason for these toxic reactions could be the formation of electrophilic reactive metabolites (RMs) of guggulsterones and their subsequent reaction with cellular proteins. Unfortunately, no report exists in the literature highlighting detection of RMs of guggulsterone isomers. Accordingly, the present study was undertaken to investigate the potential of E- and Z-guggulsterones to form RMs in human liver microsomes (HLM) using glutathione (GSH) and N-acetylcysteine (NAC) as trapping agents. The generated samples were analysed using ultra-high performance liquid chromatography (UHPLC) coupled to an Orbitrap mass spectrometer. The analysis of incubations with trapping agents highlighted that hydroxylated metabolites of guggulsterone isomers showed adduction with GSH and NAC. Even direct adducts of guggulsterone isomers were observed with both the trapping agents. The in silico toxicity potential of E- and Z-guggulsterones and their RMs was predicted using ADMET Predictor™ software and comparison was made against reported toxicities of guggulipid.

An insight into the retrogradation behaviors and molecular structures of lotus seed starch-hydrocolloid blends.

The retrogradation behaviors and molecular structures of lotus seed starch (LS) combined with different hydrocolloids, chitosan (CS), guar gum (GG) and xanthan (XN), were investigated. Following an autoclave treatment, the storage modulus (G') value of LS-CS increased more rapidly than LS alone, indicating an increase in starch retrogradation. This might result from intermolecular interactions, increased ordered structure, decreased weight-average molecular weight (Mw) and greater leached amylose content in LS-CS system. The LS-GG and particularly LS-XN blends showed the opposite trend. The much greater Mw of LS-XN was mainly attributed to the lower retrogradation rate. The enwrapping effect of GG or XN on LS, as observed by confocal laser scanning microscopy, might retard their retrogradation by limiting the granules' swelling and the amylose leaching. Overall, the changes in the interaction force, ordered structure, Mw, leached amylose and microstructure were related to retrogradation behaviors of LS-hydrocolloid blends following an autoclave treatment.

Comparative analysis of protein composition and digestibility of Ceratonia siliqua L. and Prosopis spp. seed germ flour.

By virtue of exclusive nutrient composition and nutritional properties, seed germ flours from both European carob (Ceratonia siliqua L.) and South American algarrobo (Prosopis alba and Prosopis nigra) or vinal (Prosopis ruscifolia) have potential as a high nutritional value and health-promoting ingredient for food formulations. In order to define their compositional and functional properties, we investigated the germ protein content of carob compared to the P. alba, P. nigra and P. ruscifolia counterparts, applying proteomics and complementary methods. The mono- and two-dimensional electrophoretic profiles of Prosopis spp. were very similar among one another, while C. siliqua exhibited significant differences. Attenuated total reflectance-Fourier transform infrared (ATR-FTIR) spectroscopy highlighted a dominant ß-sheet structural conformation for C. siliqua, suggesting that carob germ flour might more suited than Prosopis germ flour for baking and food technological applications. In contrast, Prosopis spp. contained a more adequate nutritional value than C. siliqua, in terms of essential amino acid complement. Both carob and algarrobo germ flour samples were highly digestible, as demonstrated by in vitro simulated gastrointestinal digestion, releasing high amounts of free amino acids and only minor proportions of low molecular weight peptides.

[Determination of phenolic compounds in Chinese poplar propolis, Brazil green propolis, and poplar gum by high performance liquid chromatography-quadrupole-time-of-flight mass spectrometry and preliminary study of the identification of adulteration].

High-performance liquid chromatography-quadrupole-time-of-flight mass spectrometry (HPLC/Q-TOF MS) was used to analyze 23 phenolic compounds in Chinese poplar propolis, Brazil green propolis, and poplar gum. Propolis and poplar gum samples were dissolved in methanol-water (1:1, v/v) and filtered by 0.45 µm organic phase filtration membrane. The separation was carried out in an Agilent Eclipse Plus C18 column with gradient elution using acetoni-trile and 0.1% (volume percentage) formic acid solution as the mobile phases. The compounds were detected using positive ion electrospray ionization in full scan mode (m/z 100-1000). The quantification analysis was performed by the external standard method. The results showed that all the compounds were linear, with correlation coefficients>0.99, in the range of 10-20 µg/L. The limits of detection and limits of quantification for tangeretin and formononetin were 0.2 and 1 µg/L, respectively, and those for the other compounds were 2 and 10 µg/L, respectively. At the spiked levels of 10, 25, and 50 mg/kg, the recoveries of all the compounds ranged from 70.2% to 122.6%, with relative standard deviations of less than 10%. Salicin, cinnamic acid, caffeic acid, and coumaric acid could be used as markers for detecting adulteration in Chinese poplar propolis, while caffeic acid, ferulic acid, chrysin, caffeic acid phenethyl ester, pinocembrin, galangin, coumaric acid, isorhamnetin, kaempferide, and arte-pillin C could be used as markers for identifying Chinese poplar propolis and Brazil green propolis. The results presented in this paper may be helpful in quality control of propolis products.

Influence of microwave, the combined microwave/hot air and only hot air roasting on the formation of heat-induced contaminants of carob powders.

This study aims to investigate the effects of microwave, combined microwave/hot air treatment and hot air-only roasting on the formation of heat-induced contaminants of carob powders. Moisture content, water activity and pH values of the product decreased with the increasing roasting time and microwave power, while browning index (BI) and ultraviolet absorbance (UV-A) values were increased. While L and b values of carob powders decreased with increasing the roasting time and microwave power, a and ΔE values were increased. Varying roasting conditions also significantly affected the content of Maillard reaction products (MRPs): 5-hydroxymethylfurfural (HMF) (0.69-28.32 mg/kg dry matter), furfural (

Cytotoxic and antiproliferative activity of kanchnar guggulu, an Ayurvedic formulation.

OBJECTIVE: Kanchnar guggulu is a compound Ayurvedic formulation used in clinical practice for the treatment of benign and malignant tumors. The present study investigates its cytotoxic and antiproliferative activities. METHODS: The hydro-alcoholic (50%) extract of kanchnar guggulu was prepared. Its antimitotic activity was assessed in an Allium cepa assay, while its antiproliferative effects were studied in a yeast proliferation model. Methotrexate was used as a standard anticancer agent. RESULTS: In the Allium assay, all concentrations of the extract (1, 2 and 3 mg/mL) and methotrexate (0.02 mg/mL) significantly inhibited the division of A. cepa root cells, decreasing root growth and mitotic index compared to control; this effect was concentration-dependent for kanchnar guggulu extract. In the antiproliferative studies, treatment with the hydro-alcoholic extract of kanchnar guggulu (1, 5 and 10 mg/mL) and methotrexate (0.025, 0.05 and 0.1 mg/mL) resulted in marked reduction of dividing Saccharomyces cerevisiae cells and inhibition of cell viability compared to control. The cytotoxicity of the hydro-alcoholic extract of kanchnar guggulu, shown by its antimitotic and antiproliferative effects, may be due to the presence of flavonoids and phenolics. CONCLUSION: Kanchnar guggulu exhibited a cytotoxic effect by inhibiting cell division (antimitotic) and reducing cell proliferation. These results substantiate its potential for the treatment of cancer and support its traditional use in the treatment of cancer.

The effects of Plantago major seed gum on steady and dynamic oscillatory shear rheology of sunflower oil-in-water emulsions.

The effects of Plantago major seed (PMS) gum on the rheological properties of the sunflower oil-based emulsions (steady shear flow and dynamic oscillatory rheology) were investigated. The results of steady shear flow experiments showed that the shear stress-shear rate, apparent viscosity-shear rate, and shear stress-time data were well fitted with Herschel-Bulkley, Carreau, and Tiu-Bogar models, respectively, and showed the highest R2 and the lower root mean square error within different models. The strain and frequency sweep data indicated that all emulsions showed weak gel-like behavior, which showed stable interactions and entanglements in the emulsion structure. CoX-Merz rule was applied to investigate the relationship between complex viscosity (η*) and apparent viscosity (ηa ). In all emulsions containing PMS gum, η* > η a and they did not obey from this rule. PRACTICAL APPLICATIONS: The rheological properties of emulsion are critical features in stabilization of emulsion based products. The PMS gum can potentially be used in producing and stabilization of emulsion based products and effects of this gum on in oil in water emulsion can be useful in development of plant originated hydrocolloids in foods.

Rheological characterization of an in vitro model for salmonid chyme to quantify changes in feed composition.

BACKGROUND: Developments in the production of aquacultural salmonid feeds in the last 20 years have led to extruded diets with extremely low water content and a shift from mainly marine fish based ingredients towards plant content. These changes expose the industry to the vagaries of the highly dynamic plant protein market. Resulting variations in the precise composition of aqua feeds may carry unpredictable consequences for water quality, since some plant ingredients cause undesirable reductions in the mechanical stability of faeces. Dietary supplements known as binders that enhance the stability of faeces have the potential to mitigate these issues, but may also bring negative effects. OBJECTIVE AND METHODS: The present study employs an in vitro model to perform the first fundamental rheological characterization of salmonid chyme, and a factorial experiment designed to investigate the impacts of the presence of rheologically active substances. RESULTS: The highest mean viscosity values were measured for a treatment containing a 2:1 ratio of tara gum:xanthan gum, resulting in chyme four times more viscous than a control formulation containing the same amount of water. Shear resistance was quantified by analyses of slopes fitting the frequency sweep measurements. CONCLUSIONS: These data open a new statistical approach to monitoring the consequences of market-driven changes in aqua feed composition and their impacts on the nutrition, health or performance of farmed fish.

Thickened infant formula: What to know.

OBJECTIVES: This study aimed to provide an overview of the characteristics of thickened formulas to aid health care providers manage infants with regurgitations. METHODS: The indications, properties, and efficacy of different thickening agents and thickened formulas on regurgitation and gastroesophageal reflux in infants were reviewed. PubMed and the Cochrane database were searched up to December 2016. RESULTS: Based on the literature review, thickened formulas reduce regurgitation, may improve reflux-associated symptoms, and increase weight gain. However, clinical efficacy is related to the characteristics of the formula and of the infant. Commercial thickened formulas are preferred over the supplementation of standard formulas with thickener because of the better viscosity, digestibility, and nutritional balance. Rice and corn starch, carob bean gum, and soy bean polysaccharides are available as thickening agents. Hydrolyzed formulas have recently shown promising additional benefit. CONCLUSIONS: Thickened formulas reduce the frequency and severity of regurgitation and are indicated in formula-fed infants with persisting symptoms despite reassurance and appropriate feeding volume intake.

Common Hydraulic Fracturing Fluid Additives Alter the Structure and Function of Anaerobic Microbial Communities.

The development of unconventional oil and gas (UOG) resources results in the production of large volumes of wastewater containing a complex mixture of hydraulic fracturing chemical additives and components from the formation. The release of these wastewaters into the environment poses potential risks that are poorly understood. Microbial communities in stream sediments form the base of the food chain and may serve as sentinels for changes in stream health. Iron-reducing organisms have been shown to play a role in the biodegradation of a wide range of organic compounds, and so to evaluate their response to UOG wastewater, we enriched anaerobic microbial communities from sediments collected upstream (background) and downstream (impacted) of an UOG wastewater injection disposal facility in the presence of hydraulic fracturing fluid (HFF) additives: guar gum, ethylene glycol, and two biocides, 2,2-dibromo-3-nitrilopropionamide (DBNPA) and bronopol (C3H6BrNO4). Iron reduction was significantly inhibited early in the incubations with the addition of biocides, whereas amendment with guar gum and ethylene glycol stimulated iron reduction relative to levels in the unamended controls. Changes in the microbial community structure were observed across all treatments, indicating the potential for even small amounts of UOG wastewater components to influence natural microbial processes. The microbial community structure differed between enrichments with background and impacted sediments, suggesting that impacted sediments may have been preconditioned by exposure to wastewater. These experiments demonstrated the potential for biocides to significantly decrease iron reduction rates immediately following a spill and demonstrated how microbial communities previously exposed to UOG wastewater may be more resilient to additional spills.IMPORTANCE Organic components of UOG wastewater can alter microbial communities and biogeochemical processes, which could alter the rates of essential natural attenuation processes. These findings provide new insights into microbial responses following a release of UOG wastewaters and are critical for identifying strategies for the remediation and natural attenuation of impacted environments.

The Effects of Fat Structures and Ice Cream Mix Viscosity on Physical and Sensory Properties of Ice Cream.

The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at -3, -5, and -7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at -3 °C draw temperature and contained 0%, 0.2%, or 0.4% stabilizer, a blend of guar gum, locust bean gum, and carrageenan. Multiple linear regressions were used to determine relationships between ice crystal size, destabilized fat, and sensory iciness. In the ice and fat structure study, an inverse correlation was found between fat destabilization and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy with increasing amounts of destabilized fat. Destabilized fat correlated inversely with drip-through rate and sensory greasiness. In the ice cream mix viscosity study, an inverse correlation was found between mix viscosity and sensory iciness. Ice creams with no difference in ice crystal size were perceived to be less icy when formulated with higher mix viscosity. A positive correlation was found between mix viscosity and sensory greasiness. These results indicate that fat structures and mix viscosity have significant effects on ice cream microstructure and sensory texture including the reduction of iciness perception.

Development of protein, dietary fiber, and micronutrient enriched extruded corn snacks.

The study was aimed to develop protein, dietary fiber, and micronutrient enriched corn snacks through extrusion processing. Corn snacks supplemented with chickpea, defatted soy flour (20-40/100 g) and guar gum (7/100 g) were prepared through extrusion processing. Micronutrients (iron, zinc, iodine, and vitamins A, C, and folic acid) at recommended daily values were added in all formulations. Extruded corn snacks were analyzed for physical, textural, and sensory attributes. Results showed that piece density (0.34-0.44 g/cm3 ), moisture (3.40-5.25%), water activity (0.203-0.361), hardness (64.4-133.2 N), and cohesiveness (0.25-0.44) was increased Whereas, expansion ratio (3.72-2.64), springiness (0.82-0.69), chewiness (1.63-0.42), and resilience (1.37-0.14) was decreased as supplementation with soy and chickpea flour increased from 20 to 40/100 g. Overall corn snack supplemented with 15/100 g of soy and 15/100 g of chickpea flour got the highest acceptance from the sensory panelists. PRACTICAL APPLICATIONS: The article focuses on physical, textural, and sensory attributes of extruded corn snacks enriched with protein, dietary fiber, and micronutrients Awareness about the importance of healthy snacks has grown among the consumers during the last decade. Extruded snacks developed using nutrient rich ingredients with good textural and sensory properties has always remained a challenge for the snack industry. Texture of the extruded snacks varies a lot with high levels of protein and dietary fiber. This study is helpful for the development of healthy snacks especially in developing countries lacking storage infrastructure or tropical environment. Nutrient rich extruded snacks can also be used to alleviate malnutrition by incorporating in school lunch programs.

Development of a simple and objective evaluation method for thickened liquids using funnels.

Some patients with dysphagia are prone to aspiration of low-viscosity liquids. Thickened liquids are often used in attempts to prevent aspiration. The patients should be given thickened liquids with suitable thickness, and the thickness should be constant at all time. While rotational and cone-and-plate viscometers are used for the evaluation of thickened liquids, they are high-precision and expensive equipment. To control the thickness of liquids, a simple and objective evaluation method is thus necessary. We developed a method to evaluate thickened liquids using funnels, and verified the appropriateness of this method. We measured the outflow times of five thickened liquids through funnels. One of the thickened liquids was a commercially available nutritional supplement, another was made with a thickening agent that contained guar gum, and all others were made with a thickening agent that contained xanthan gum. Four funnels with different stem sizes were tested. We found that the outflow time of thickened liquids through a funnel depended on their viscosities at a shear rate between 10 and 50 s-1 , when the average inner diameter of the stem was in the range of 5.3-9.0 mm, and the volume of the liquid poured into the funnel was 30 mL. The correlation coefficient between the value of the sensory evaluation and the outflow time of the funnel with an average stem ID of 5.3 mm was 0.946. Therefore, this method may be useful in hospital and nursing home kitchens for evaluating thickened liquids. PRACTICAL APPLICATIONS: The findings of this study will help develop a new method for the evaluation of thickened liquids. Funnels made from polypropylene, which are inexpensive and light, were used in this method. The process for measuring the outflow time of thickened liquids through a funnel is simple, and we can obtain quantitative data that are objective. Even though line spread test (LST) is well known as a simple measurement method, nutritional supplements and liquids thickened using a thickening agent containing guar gum have not been evaluated accurately. The funnel method was found to have a stronger correlation with sensory evaluation compared to LST. This method is useful in hospital and nursing home kitchens for evaluating thickened liquids.

Rheological properties of lactose-free dairy desserts.

People suffering from lactose intolerance cannot digest milk or lactose-containing foods. Lactose-free diet is essential for them since they do not have the ability to produce lactase to breakdown milk sugar. Physical properties of lactose-free dairy desserts will most probably be different than that of lactose containing ones because of lactose hydrolysis. In this study, it was aimed to analyze the rheological and textural behaviors of different lactose-free dessert formulations containing different gum types and different waxy maize starch and sucrose concentrations. Waxy maize starch was used at concentrations of 0.032 g·mL-1, 0.040 g·mL-1, and 0.048 g·mL-1 In addition to waxy maize starch, guar gum, gum arabic, or κ-carrageenan at two different concentrations (1.0% w/w and 0.5% w/w) was added. Sucrose was added at concentrations of 0.14 g·mL-1 and 0.10 g·mL-1 in lactose-free desserts. Power law model was found to be suitable to explain the flow behavior of desserts. The storage and loss modulus of lactose-free desserts were higher than that of lactose-containing desserts. The κ-Carrageenan was found to be the most effective gum for structure build-up.

Rapid screening of guar gum using portable Raman spectral identification methods.

Guar gum is a well-known inactive ingredient (excipient) used in a variety of oral pharmaceutical dosage forms as a thickener and stabilizer of suspensions and as a binder of powders. It is also widely used as a food ingredient in which case alternatives with similar properties, including chemically similar gums, are readily available. Recent supply shortages and price fluctuations have caused guar gum to come under increasing scrutiny for possible adulteration by substitution of cheaper alternatives. One way that the U.S. FDA is attempting to screen pharmaceutical ingredients at risk for adulteration or substitution is through field-deployable spectroscopic screening. Here we report a comprehensive approach to evaluate two field-deployable Raman methods--spectral correlation and principal component analysis--to differentiate guar gum from other gums. We report a comparison of the sensitivity of the spectroscopic screening methods with current compendial identification tests. The ability of the spectroscopic methods to perform unambiguous identification of guar gum compared to other gums makes them an enhanced surveillance alternative to the current compendial identification tests, which are largely subjective in nature. Our findings indicate that Raman spectral identification methods perform better than compendial identification methods and are able to distinguish guar gum from other gums with 100% accuracy for samples tested by spectral correlation and principal component analysis.

Screening multimycotoxins in food-grade gums by stable isotope dilution and liquid chromatography/tandem mass spectrometry.

Stable isotope dilution with LC/MSIMS was used to determine the following 11 mycotoxins in food grade gums: aflatoxins B1, B2, G1, and G2; deoxynivalenol; fumonisins B1, B2, and B3; ochratoxin A; T-2 toxin; and zearalenone. Samples were fortified with 11 [13C]-uniformly labeled internal standard ([13C]-IS) mycotoxins that corresponded to the 11 target mycotoxins and extracted by acetonitrile-water (4 + 1, v/v), followed by LC/MS/MS analysis. Mycotoxins were quantitated with the fortified [13C]-IS in each sample. The average recoveries of aflatoxins B1, B2, G1, and G2 (1, 5, and 25 microg/kg); deoxynivalenol and fumonisins B1, B2, and B3 (25, 100, and 500 microg/kg); and ochratoxin A, T-2 toxin, and zearalenone (10, 50, and 250 microg/kg) ranged from 84 to 117% with RSDs less than 20%. Method-dependent LOQs were from 0.1 (aflatoxin B1) to 25 microg/kg (fumonisin B3). Among 20 market samples, aflatoxin B1 (< LOQ) was detected in a Guar gum and a Tragacanth gum, and zearalenone (6 +/- 0.6 microg/kg) was detected in a Xanthan gum. The detected mycotoxins were further confirmed by comparing their enhanced product ion spectra to those of reference standards. The single laboratory validated stable isotope dilution and LC/MSIMS method provides sufficient selectivity, sensitivity, accuracy, and reproducibility with a simple sample preparation to screen the 11 mycotoxins in gums.