Showing papers on "Gum arabic published in 2012"

Influence of carrier agents on the physicochemical properties of blackberry powder produced by spray drying

Abstract: Summary The aim of this work was to study the effect of different carrier agents (maltodextrin, gum arabic or a blend of both carrier agents) on the physicochemical properties of blackberry powder produced by spray drying. Moisture content, anthocyanin retention, antioxidant activity, colour parameters, bulk and absolute density, porosity, wettability, sorption isotherms, particle size and morphology of blackberry powders were evaluated. The use of maltodextrin resulted in less hygroscopic powders with lower moisture content and better reconstitution properties. Powders produced with maltodextrin or a blend of maltodextrin and gum arabic presented the best anthocyanin retention and the highest antioxidant activity. Experimental data of water adsorption were well fitted to GAB model. All the samples exhibited a large number of irregular particles with spherical shapes. However, particles produced with gum arabic were smaller and showed more dented surfaces, which probably contributed to the increase in wettability values and lower pigments retention.

Degradation kinetics and color stability of spray-dried encapsulated anthocyanins from hibiscus sabdariffa l.

Abstract: Dry powder of red color from roselle calyces, which can be used as natural colorant and functional food ingredient, was produced using microencapsulation technique. Four different matrices, i.e., maltodextrin, gum Arabic, combination of maltodextrin and gum Arabic, and soluble starch were used for encapsulation study. Identification and measurement of anthocyanins in encapsulated roselle was made by high-performance liquid chromatography. Encapsulation efficiencies were determined and compared with storage analysis data. The stability of encapsulated pigments was investigated during storage under three different storage temperatures (4, 25 and 37C) until 105 days. The four type of matrices largely increased the half-life of the pigments during storage especially at 37C (P 0.05) effect the L*, a* and b* values. However, type of encapsulation agent and storage time significantly (P < 0.05) affected the color changes. The L* and a* values were decreased during storage whereas the b* value was increased. Combination of maltodextrin and gum Arabic showed the highest encapsulation efficiencies (99.87 ± 0.04%), lower degradation rate in 4C (3.7 ± 0.3) and had smaller changes in a* and b* values among the four matrices.

Effect of gum Arabic on oxidative stress and inflammation in adenine–induced chronic renal failure in rats

Abstract: Inflammation and oxidative stress are known to be involved in the pathogenesis of chronic kidney disease in humans, and in chronic renal failure (CRF) in rats. The aim of this work was to study the role of inflammation and oxidative stress in adenine-induced CRF and the effect thereon of the purported nephroprotective agent gum arabic (GA). Rats were divided into four groups and treated for 4 weeks as follows: control, adenine in feed (0.75%, w/w), GA in drinking water (15%, w/v) and adenine+GA, as before. Urine, blood and kidneys were collected from the rats at the end of the treatment for analysis of conventional renal function tests (plasma creatinine and urea concentration). In addition, the concentrations of the pro-inflammatory cytokine TNF-α and the oxidative stress markers glutathione and superoxide dismutase, renal apoptosis, superoxide formation and DNA double strand break frequency, detected by immunohistochemistry for γ-H2AX, were measured. Adenine significantly increased the concentrations of urea and creatinine in plasma, significantly decreased the creatinine clearance and induced significant increases in the concentration of the measured inflammatory mediators. Further, it caused oxidative stress and DNA damage. Treatment with GA significantly ameliorated these actions. The mechanism of the reported salutary effect of GA in adenine-induced CRF is associated with mitigation of the adenine-induced inflammation and generation of free radicals.

Gum Arabic: More Than an Edible Emulsifier

Abstract: Gum Arabic (GA) or Acacia gum is an edible biopolymer obtained as exudates of mature trees of Acacia senegal and Acacia seyal which grow principally in the African region of Sahe in Sudan. The exudate is a non-viscous liquid, rich in soluble fibers, and its emanation from the stems and branches usually occurs under stress conditions such as drought, poor soil fertility, and injury (Williams & Phillips, 2000).

Microencapsulation of phenolic compounds extracted from sour cherry pomace: effect of formulation, ultrasonication time and core to coating ratio

Abstract: Sour cherries (Prunus cerasus L) contain phenolic compounds that decrease the proclivity to several chronic diseases such as types of cancer and cardiovascular diseases The objective of the study was to investigate the effects of different coating materials, ultrasonication time and core to coating ratio on encapsulation of phenolic compounds extracted from sour cherry pomace For this study, maltodextrin and gum arabic were chosen as coating materials Different maltodextrin/gum arabic ratios (10:0, 8:2, 6:4) (total solid content 10 %) and two different core to coating ratios (1:10 and 1:20) were used Emulsions were prepared using ultrasonication at 160 W power and 20 kHz frequency for different time periods (5–30 min) Then the emulsions were freeze-dried for 48 h to obtain the microcapsules Encapsulation efficiency, surface morphology, particle size, antioxidant activity and color of microcapsules were determined The microcapsules having core to coating ratio of 1:20 were found to have smaller particle sizes and higher encapsulation efficiencies (78–92 %) than those with a core to coating ratio of 1:10 (encapsulation efficiency 70–85 %) Increasing gum arabic ratio in the coating material increased encapsulation efficiency Capsules prepared by sonication for 20 min and with a core to coating ratio of 1:20 can be selected as the best conditions for encapsulation of phenolic compounds from sour cherry pomace

Study the properties of honey powder produced from spray drying and vacuum drying method.

Abstract: In this study, honey powder produced from vacuum and spray drying method were characterized for their yield, chemical and physical properties (moisture content, pH, total and reducing sugar content, sugar composition, HMF content, DN, a w , color and glass transition temperature), hygroscopic rate and hygroscopicity and hedonic test. The destruction effect of heating is more prominent on honey powder of vacuum drying than that of spray drying and is markedly reduced by the addition of Arabic gum in both drying methods. The honey powder yield of vacuum drying is higher than that of spray drying (72.985 - 73.745% versus 9.72 - 36.596%). The addition of arabic gum increase the higroscopicity of the honey powder compared to the addition of maltodextrin. In adition, Arabic gum increases the wetability and dispersing time of the honey powder. The panelist indicated their preferences for the honey powder produced by vacuum drying due to its aroma and taste and that the hedonic scale of the honey powder is within the range of neutral to like.

Stability and Physical Properties of Emulsions Prepared with and without Soy Proteins

Abstract: The ability of emulsifiers (gum arabic, starch and soy protein isolate (SPI)) and texture modifiers (gum tragacanth and carrageenan) alone and as a mixture with SPI to stabilize oil-in-water emulsions at high oil concentrations was studied. Parameters investigated included droplet size distribution, color (DE), viscosity and creaming stability. At 10% (w/v) emulsifier to oil ratio, emulsions stabilized with gum arabic, starch and SPI had average oil droplet sizes lower than 1µm. Increasing the oil content by two-fold (emulsifier/oil ratio of 10:20), increased the average droplet size of the gum arabic and SPI emulsions to 1.5 and 4.2 mm, respectively, while that of the starch emulsion remained unchanged. At 5% oil concentration, gum tragacanth and carrageenan stabilized emulsions yielded two average droplet sizes of 0.5 µm (52.7%) and 1.8 µm (46.5%), and 0.5 µm (48.8%) and 1.7 µm (46.6%), respectively. Increasing the oil concentration to 10% increased the particle size with fairly similar proportions. Gum arabic stabilized emulsions had lower DE than starch and SPI (except at 20% oil content). DE of carrageenan and tragacanth emulsion decreased significantly when used as a mixture with SPI. Droplet size strongly affected color. All concentrated emulsions exhibited shear-thinning behavior irrespective of oil, emulsifier type and concentration. SPI, followed by starch and gum arabic emulsions showed good stabilities over the 15 days storage period. Gum tragacanth and carrageenan emulsion stabilities were only improved when combined with SPI, particularly at 5% oil concentration.

Effect of gum Arabic edible coating on weight loss, firmness and sensory characteristics of cucumber (Cucumis sativus L.) fruit during storage.

Abstract: The effect of application of gum arabic edible coating on weight loss, firmness and sensory characteristics was investigated for cucumber fruits. Cucumber was coated with gum arabic at different concentration (5, 10, 15 and 20%) and stored at 10 and 25 o C for up to 16 days. Gum coating significantly reduced weight loss of the fruits at both storage temperatures. The firmness of the control fruits significantly (p≤0.05) decreased with the storage time at both 10 and 25 o C. The application of gum edible coating delayed softening of cucumber fruit during 16 days of storage at 10 and 25 o C. Sensory characteristics of cucumber such as color, taste, tenderness, appearance and overall acceptability of coated (5-20%) cucumbers were much better preserved while storing at 10 and 25 o C for 16 days.

Microencapsulation of Kaffir Lime Oil and Its Functional Properties

Abstract: This paper describes the effects of spray drying temperature and wall materials on functional properties of kaffir lime oil microcapsules. The effects of spray drying were studied at inlet air temperatures at 160, 180, and 200°C. Two coating materials (konjac glucomannan and gum arabic) were employed in this study. The results indicate that kaffir lime oil had antibacterial activity against all tested pathogens and was able to inhibit Vibrio cholerae comparable to a standard antibiotic. The combination of konjac glucomannan and gum arabic (KGM+GA) can enhance the yield and retention of total oil in the microcapsules more than using konjac glucomannan alone as a wall material. Increasing inlet air temperature resulted in a decrease of antibacterial activity and amount of bioactive volatile compounds. Physical and chemical properties of the microcapsules did not differ significantly (p > 0.05) in terms of process yield, a w , moisture content, efficiency in retention of total, surface and inner oil, water s...

Effect of thermal processes on roselle anthocyanins encapsulated in different polymer matrices

Abstract: The stability of roselle anthocyanins was investigated under three different heat treatments (60, 80 and 98C). The dry red powder from roselle calyces was produced using spray-drying technique using four different encapsulating agents, i.e., maltodextrin, gum arabic, a combination of maltodextrin and gum arabic, and soluble starch. The four types of matrices increased the half-life of the pigments during heat treatment, especially at 98C (P < 0.05), compared with the roselle extract as the control. Heat treatment results showed that the combination of maltodextrin and gum arabic had the lowest degradation kinetic rates at 60 and 80C. Arrhenius parameters' results further confirmed that the degradation of anthocyanins was strongly dependent on the operating temperatures during heat treatment. In this study, all encapsulating agents, except the soluble starch, largely elongated the half-life of roselle anthocyanins compared with the nonencapsulated anthocyanins. A spectrum of natural, red-hue primer colorants is derived from roselle plant extracts, which is substantially free of alkaloids, enzymes, aroma or solvent residuals, and is microencapsulated to ensure good stability and shelf life. This study measured the thermal stability and suitability of the microencapsulated natural colorants. The colorants are for functional use in the food, pharmaceuticals, cosmetics and other industries.

Determination of critical storage conditions of coffee oil microcapsules by coupling water sorption isotherms and glass transition temperature

Abstract: Summary Coffee oil microcapsules were produced by spray-drying using as encapsulating agents gum Arabic, whey protein isolate (WPI) and mixtures of maltodextrin (MD) and WPI, at three different proportions (3:1, 1:1 and 1:3). Sorption isotherms were determined by the gravimetric method, and the glass transition temperature (Tg) was measured by differential scanning calorimetry. Microcapsules produced with gum Arabic showed the highest water adsorption and underwent a stronger water plasticising effect. At the highest water activity (0.843), this sample had a Tg value of −18.3 °C, while those produced with WPI at higher proportions showed values around 25 and 30 °C. The good fit of experimental data by Guggenheim-Anderson-de Boer and Gordon–Taylor models allowed the determination of the critical storage conditions, at which powders are not susceptible to deteriorative physical changes. The samples produced with 1:1 and 1:3 of MD/WPI were the most stable ones, showing critical water activity values of 0.890 and 0.938, respectively.

Diode Laser (532 nm) Induced Grafting of Polyacrylamide onto Gum Arabic

Abstract: Initiation of graft copolymerisation of acrylamide (AAm) on Gum Arabic (GA, Acacia senegal) using diode laser (532 nm) was investigated. The results showed that the optimum conditions to achieve efficient graft copolymerisation were: 60 min laser irradiation time and 0.5 gm of GA, 0.142 gm of acrylamide (monomer). The percentage of graft efficiency and percentage of graft yield were 27.40% and 97.40%, respectively. The graft copolymers were characterised using Fourier-transform infrared spectroscopy (FTIR), X-ray diffraction (XRD) and scanning electron microscope (SEM) which proved a successful production of GA-g-Acrylamide (GA-g-AAm). The results proved that copolymerisation by laser can be considered as a new, effective and clean method for producing GA-g-AAm.

Spontaneous synthesis of gold nanoparticles on gum arabic-modified iron oxide nanoparticles as a magnetically recoverable nanocatalyst

Abstract: A novel magnetically recoverable Au nanocatalyst was fabricated by spontaneous green synthesis of Au nanoparticles on the surface of gum arabic-modified Fe3O4 nanoparticles. A layer of Au nanoparticles with thickness of about 2 nm was deposited on the surface of gum arabic-modified Fe3O4 nanoparticles, because gum arabic acted as a reducing agent and a stabilizing agent simultaneously. The resultant magnetically recoverable Au nanocatalyst exhibited good catalytic activity for the reduction of 4-nitrophenol with sodium borohydride. The rate constants evaluated in terms of pseudo-first-order kinetic model increased with increase in the amount of Au nanocatalyst or decrease in the initial concentration of 4-nitrophenol. The kinetic data suggested that this catalytic reaction was diffusion-controlled, owing to the presence of gum arabic layer. In addition, this nanocatalyst exhibited good stability. Its activity had no significant decrease after five recycles. This work is useful for the development and application of magnetically recoverable Au nanocatalyst on the basis of green chemistry principles.

Effect of Polyherbal Aqueous Extracts ( Moringa oleifera , Gum arabic and wild Ganoderma lucidum ) in Comparison with Antibiotic on Growth Performance and Haematological Parameters of Broiler Chickens

Abstract: The search for safe and natural alternative to reduce over-dependence on the use of antibiotic (growth promoters) has led to the evaluation of the effects of polyherbal aqueous extracts from Moringa oleifera, Gum Arabic and wild Ganoderma lucidum on growth performance and haematological parameters of broiler chickens. Eighty (80) day-old Arbor acre broilers were procured from a commercial hatchery and brooded together at the first one week of age on deep litter to acclimatize. At 2 weeks, the chicks were randomly distributed into five groups (8 chicks, each) in duplicate, labeled A-E. All the chicks in all the groups were fed with broiler starter diet containing 22% CP and 2800 Kcal/kg ME from 1 to 4 weeks of age, and broiler finisher containing 20% CP and 2649 Kcal/kg ME was given from 5-8 weeks. Moringa oleifera leaves, Gum Arabic and wild Ganoderma lucidum were collected in Nasarawa and Plateau state for proximate study, mineral and phytochemical analysis. Hot water aqueous extraction (5%, 10% and 20% w/v, each) was carried out and polyherbal mixtures were prepared at equal volume (1:1%w/v ) for oral administration at 2, 4 and 6 weeks, respectively: group A (Moringa + Gum Arabic + wild Ganoderma), B (Moringa + wild Ganoderma), C (Gum Arabic + wild Ganoderma), D (Moringa + Gum Arabic) and E (antibiotic, tetracine). Blood was also taken from each group for haematological analysis. The results of proximate study revealed the presence of appreciable amount of crude protein (17.01%) in Moringa leaves, Gum Arabic (15.38%) and wild Ganodema lucidum (16.79%). They also contained appreciable amounts of carbohydrates, crude fibre and fatty acids. The ash content revealed the presence of minerals: K, Na, Fe, Mn, Zn, P, Mg and Cu. The results of phytochemical analysis and anti-nutrients showed the presence of tannins, phytates, oxalate, saponins, trypsin inhibitors and hydrogen cyanide, with Moringa oleifera leaves having higher levels of the anti-nutrients (tannins). Broilers in group E (7.18kg), D (7.18kg) and B (7.03kg) had higher feed intake. Feed intake and mean weight were significantly different (P 0.05). Group E (1.85kg), D (1.75kg) and B (1.73kg) had higher mean weights (gained 1.75kg, 1.65kg and 1.63kg, respectively). Group A had higher feed to gain ratio (4.6), thus low feed conversion efficiency. Carcass and organ weights in all the groups were not significantly affected (P>0.05). Haematological parameters (PCV, Hb, RBC and WBC) were all within the normal range values in all the groups. It was concluded that polyherbal aqueous extracts from Moringa oleifera, Gum Arabic and wild Ganoderma lucidum had no adverse effect on the carcass and organs of broilers.

Induction of somatic embryogenesis in gum arabic tree [Acacia senegal (L.) Willd.]

Abstract: Factors affecting somatic embryogenesis from immature cotyledon of gum arabic tree [Acacia senegal (L.) Willd.] were investigated. Induction of somatic embryogenesis was influenced by plant growth regulator concentrations and addition of amino acids in medium. Best induction of somatic embryogenesis was obtained on MS medium supplemented with 0.45 μM 2, 4-D, 2.32 μM Kin and 15 mM L-glutamine. L-glutamine plays a significant role in the maturation of somatic embryos and most of embryos attained maturity only on L-glutamine (15 mM) containing medium. Maximum percent (75.0 ± 2.5) germination of somatic embryos was recorded on medium containing 0.22 μM BAP.

Improving the film forming ability of gum arabic

Abstract: The utility of gum Arabic (Acacia Species) as film former (binder) in formulations was investigated. Some property such as blistering and scratch adhesion of the solutions of crude gum Arabic as a sole binder in formulations were investigated and compared to those of solutions of modified gum Arabic. From the work carried out, it was discovered that the quality of the film resulting from the solution of crude gum Arabic was poor. In order to improve the film forming ability of gum arabic, some additives such as plasticizers and cross-linking agents were incorporated. It was found that the solution of gum Arabic with plasticizer and cross-linking agents incorporated gave a high quality film than that of the crude gum Arabic. It was recommended that additives should be incorporated into gum Arabic solution in order to achieve high quality films.

PROCESS ENGINEERING OF DRYING MILK POWDER WITH FOAM MAT DRYING METHOD, A Study of the Effect of the Concentration and Types of Filler

Abstract: The purpose of this study was to determine the best treatment combination between the concentration and type of filler to produce milk powder with the best physical and chemical properties which made with foam mat drying method. Materials used in the manufacture of powdered milk are fresh milk. Filler used are maltodextrin and Arabic gum, whereas emulsifier used was Tween 80. The method used is an experimental study with experimental design using a pattern of nested randomized block design with two treatment factors, they are the type and concentration of filler used. On the type of filler there are 2 levels of maltodextrin and Arabic gum. At a concentration of filler, there are 3 levels, for maltodextrin (10%, 15%, and 20% w/v fresh milk), while for the Arabic gum (3%, 6%, and 9% w / v fresh milk). The results showed for the filler concentration of 6% gum Arabic, and maltodextrin concentration of 15%. Furthermore, using the method of multiple attributes, we selected the best among these two types of filler. The best results obtained from the milk powder with the type of filler maltodextrin concentration of 15% with a yield value of 19.40%, 71.08% solubility, water content 3.73%, and 10.26% protein content.

Effect of Addition Some Hydrocolloids and Sweeteners on Flow Behavior and Sensory Properties of Papaya-Apricot Nectar Blends

Abstract: In this study, rheological properties of several food hydrocolloids (guar gum, xanthan gum and arabic gum) and sweeteners (aspartame and stevioside) were evaluated using a rotational viscometer at concentrations of (0.5% and 1.2g/L for hydrocolloids and sweeteners, respectively), Hydrocolloids and sweeteners concentrations were selected depending on preliminary sensory evaluation. The rheological properties for nectar samples were measured at four temperatures (5, 25, 50 and 75°C). The flow behavior of the nectars was characterized as non-Newtonian (pseudoplastic with yield stress). The pseudoplasticity increased due to hydrocolloids addition, while it decreased due to sweeteners addition. Herschel-Bulkley and Bingham rheological models were used to describe the flow behavior of papaya–apricot nectars samples. Addition of aspartame and stevioside reduced the viscosity of nectar samples compared to control nectar samples. Nectar sample contains hydrocolloids had a higher and best sensory and rheological characteristic. Papaya-apricot nectar containing guar gum, xanthan gum or arabic gum had high score in overall all acceptability.