Showing papers on "Gum arabic published in 2013"
TL;DR: The effects of GA treatment on plasma phosphate concentration, blood pressure and proteinuria may prove beneficial in chronic renal failure and diabetic nephropathy, and the effect of GA on angiogenin and ß-catenin expression could be exploited for the prophylaxis against colon carcinoma.
Abstract: Gum arabic (GA), a water-soluble dietary fiber rich in Ca2+, Mg2+ and K+, is used in Middle Eastern countries for the treatment of patients with chronic kidney disease
272 citations
TL;DR: In this paper, a simultaneous optimization of different carrier agents and temperatures for the production of jaboticaba extracts by spray-drying microencapsulation was conducted, and the results showed that the highest desirability was achieved when 30% maltodextrin was used at 180 C.
212 citations
TL;DR: In this article, the authors used gelatin, gum arabic and ascorbic acid to improve AA microencapsulation by complex coacervation using both gelatin and arabinic as encapsulating agents.
178 citations
TL;DR: In this paper, a spray-drying process produced round particles with sizes ranging from 15 to 24μm, which were evaluated for morphology, moisture, water activity, water dispersibility, hygroscopicity, particle size, particle distribution, entrapping efficiency, stability, isotherms and antioxidant properties.
147 citations
TL;DR: In this paper, the authors applied 10% gum arabic as an edible coating to green-mature tomatoes for up to 20 days during storage at 20°C without any negative effects on postharvest quality.
139 citations
TL;DR: In this paper, the authors evaluated the stability of anthocyanins and antioxidant activity of blackberry powder, obtained by spray drying, using maltodextrin, gum arabic, or a blend of both carrier agents over a period of 5 months.
Abstract: The aim of this work was to evaluate the stability of anthocyanins and antioxidant activity of blackberry powder, obtained by spray drying, using maltodextrin, gum arabic, or a blend of both carrier agents over a period of 5 months. The inlet air temperature was 145°C and the concentration of carrier agent was 7% (w/w). Samples were stored at 25 or 35°C and at relative humidity of 32.8%. Anthocyanin degradation followed the first-order kinetic model. Temperature negatively influenced the stability of anthocyanins, because these pigments are highly thermosensitive. Antioxidant activity increased for the powders stored at 35°C, probably due to the occurrence of the Maillard reaction, leading to the formation of compounds with antioxidant activity. In general, maltodextrin provided greater stability for spray-dried blackberry powder, because particles produced with this carrier agent showed the longest half-life and the lowest anthocyanin degradation rate at 25°C. The use of maltodextrin or the combination o...
133 citations
TL;DR: Using the more recently available techniques such as methylation-GC-MS, 1D (1H, 13C) and 2D (COSY, TOCSY, HMQC and HMBC) NMR spectral analysis, this article revisited the classical structure of gum arabic (Acacia senegal).
110 citations
TL;DR: It is suggested that GANA has the potential to improve the quality of shiitake mushroom and extend its shelf-life up to 16d and the efficiency of GANA treatment alone was better than that of GA or NA treatment alone.
82 citations
TL;DR: Gum Arabic, a natural polysaccharide derived from exudates of Acacia senegal and Acacia seyal trees, is a commonly used food hydrocolloid as mentioned in this paper.
Abstract: Gum Arabic, a natural polysaccharide derived from exudates of Acacia senegal and Acacia seyal trees, is a commonly used food hydrocolloid. The highlight of this study was to review the utilization of gum Arab ic for industries and human health. Gum Arabic has a unique combination of excellent emulsifying properties a nd low solution viscosity. These properties make gum Arabic very useful in several industries but especially in the food industry where it is used as a flavor and stabilize r of citrus oil emulsion concentrates in soft drink s.
66 citations
TL;DR: In this article, the authors present a study on the relationship between Engenharia e Tecnologia de Alimentos UNESP - Universidade Estadual Paulista Sao Paulo, Rua Cristovao Colombo, 2265, 15054000 Sao Jose do Rio Preto
Abstract: Departamento de Engenharia e Tecnologia de Alimentos UNESP - Universidade Estadual Paulista Sao Paulo, Rua Cristovao Colombo, 2265, 15054000 Sao Jose do Rio Preto
65 citations
TL;DR: Guar gum hydrolyzate modified with n-octenyl succinic anhydride (OSA) and oleic acid having induced hydrophobicity has the potential to replace gum Arabic for encapsulation of mint oil, according to the results.
TL;DR: It was concluded that polysaccharides from A. mearnsii de Wild are candidates as substitutes of currently commercialized arabic gums having, depending on their application, improved properties.
TL;DR: In this article, the authors describe oil-in-water emulsions stabilized by natural biopolymers, such as proteins and polysaccharides, for the pharmaceutical field.
TL;DR: The structure of gum arabic ( Acacia seyal ) has been studied using methylation analysis and 2D (COSY, TOCSY, HMQC and HMBC) NMR spectroscopy.
TL;DR: Polysaccharide isolated from A. tortilis plant gum exudate may be a potential drug for diabetes mellitus and its complications, and α-d-glucosidase inhibitory activity of the poly Saccharomyces cerevisiae and rat small intestine was revealed.
TL;DR: In this article, the authors evaluated the influence of varying the concentrations of the wall materials (soy protein isolate/gum Arabic, SPI:GA), the ratio of wall material to the core material and the concentration of the reticulating agent (TG) in the production of omega-3 ethyl ester microcapsules by complex coacervation, using a central compound rotational design (CCRD).
Abstract: The objective of this work was to evaluate the influence of varying the concentrations of the wall materials (soy protein isolate/gum Arabic, SPI:GA), the ratio of the wall material to the core material and the concentration of the reticulating agent (TG) in the production of omega-3 ethyl ester microcapsules by complex coacervation, using a central compound rotational design (CCRD) and analyzing the results by response surface methodology (RSM). The only dependent variable capable of obtaining a mathematical model was encapsulation process yield, which has a maximum peak at C5 (2.6:1.0 wall:core and 1.8:1.0 SPI:GA). The trials C12 (1.5:1.0 SPI:GA; 1.0:1.0 wall:core; 6.0 UA of TG/g) and C14 (1.5:1.0 SPI:GA; 2.0:1.0 wall:core; 10.0 UA of TG/g) would have to add 0.40 g or 0.45 g of microcapsules to 100 g or 100 mL portions of foods for them to be considered as having functional properties, respectively.
TL;DR: In this paper, the authors systematically microencapped flaxseed oil with six triple wall materials combinations [carbohydrate (maltodextrine and two different modified starches (N-Lok® and HiCap® 100); protein (sodium caseinate, whey protein concentrate); and Arabic gum] for the highest microencapsulation efficiency and oxidation stability.
Abstract: Flaxseed oil, sensitive to oxidation, was systematically microencapsulated with six triple wall materials combinations [carbohydrate (maltodextrine and two different modified starches (N-Lok® and HiCap® 100)); protein (sodium caseinate, whey protein concentrate); and Arabic gum] for the highest microencapsulation efficiency and oxidation stability. Proportions of the triple wall materials were optimized in mixture design using the quadratic model. Effects of Ultra-Turrax and ultrasonic emulsifications on microencapsulation efficiencies were additionally characterized in the optimized wall material combinations. The microcapsules produced were investigated for particle size distribution, moisture content, water activity, bulk density, and oxidative stability. Results showed that the combination of modified starch (Hi-Cap® 100)/Arabic gum/whey protein concentrate (4/0/1, w/w/w) provided the highest efficiency in flaxseed oil microencapsulation. However, the only successful combination in preventing flaxseed...
TL;DR: In this article, the surface tension and surface dilational properties of trisiloxane surfactant silwet408, gum arabic, and their mixed solutions are measured by means of oscillating drop method.
TL;DR: Oil-in-water emulsions used as a delivery system to protect conjugated linoleic acid (CLA), a polyunsaturated fatty acid, from oxidation provide the most effective protection for CLA both physically and chemically.
Abstract: Oil-in-water (O/W) emulsions have been used as a delivery system to protect conjugated linoleic acid (CLA), a polyunsaturated fatty acid, from oxidation. Conventional gum arabic (GA) and two matured gum arabic samples (EM2 and EM10) were used as emulsifiers to prepare CLA-in-water emulsions. The emulsions have optimal physical and chemical stability at gum concentrations of 5% for all three gums. Emulsions with higher gum concentrations are more susceptible to lipid oxidation. This is attributed to reduced physical stability at higher gum concentrations because of the coalescence and depletion-induced flocculation of the emulsion droplets. The prooxidants iron and copper intrinsically contained in the gums could also contribute to this instability. Among the three gums, EM10 provides the most effective protection for CLA both physically and chemically, because of its superior interfacial properties over GA and EM2.
TL;DR: In this article, the physicochemical properties of Aegle marmelos are evaluated and the results show that the gum particles obtained after freeze drying have rough surface and moderate negative charge of −16.7mV.
TL;DR: Mixtures of soy protein (SP) and gum arabic (GA) formed an electrostatic complex in a relatively narrow pH range at very low ionic strength as discussed by the authors, and the conditions under which the complexes could be formed...
Abstract: Mixtures of soy protein (SP) and gum arabic (GA) formed an electrostatic complex in a relatively narrow pH range at very low ionic strength. The conditions under which the complexes could be formed...
TL;DR: In this article, the authors used endoxylanases, vital wheat gluten (VWG), and gum Arabic to improve the baking quality of whole-wheat saltine cracker.
TL;DR: Calcium ions increased L-rhamnose production by the enzyme from gum arabic, whereas enzyme activity was not affected by any metal ions.
Abstract: The putative α-L-rhamnosidase gene from Streptomyces avermitilis was cloned and expressed. The recombinant enzyme released L-rhamnose from p-nitrophenyl α-L-rhamnoside, Citrus flavonoids such as naringin, rutin, and hesperidin, and gum arabic which is an arabinogalactan-protein. Calcium ions increased L-rhamnose production by the enzyme from gum arabic, whereas enzyme activity was not affected by any metal ions.
TL;DR: Gum Arabic conjugated laccase showed an unusually high tolerance to sodium chloride, thermal instability and lower stability in alkaline conditions and enabled its reuse as liquor for the dyeing to get desired shade.
TL;DR: In this article, the compressive strength and elastic modulus of the graphene/poly (acrylic acid) composite hydrogel with 5% of functionalized graphene flakes reach ∼49.2 and 66.9 kPa, respectively, increased by ∼846.1% and ∼243.7%, respectively.
TL;DR: Among all prepared nanodispersions, sample produced and stabilized using gum Arabic showed the smallest average particle size (295 nm) and highest physical stability.
Abstract: The emulsification and stabilization ability of four selected polysaccharides, namely, gum Arabic, xanthan gum, pectin and methyl cellulose, in the preparation of water-dispersible astaxanthin nanoparticles using the emulsification-evaporation technique was investigated in this study. The chemical and molecular structure of polysaccharides had significant effects (p < 0.05) on the physicochemical properties of the prepared astaxanthin nanodispersions. Among all prepared nanodispersions, sample produced and stabilized using gum Arabic showed the smallest average particle size (295 nm) and highest physical stability. The observed considerable degradation of astaxanthin in the resulting nanodispersions during processing (24–70% w/w) and storage at 10 °C for 30 d (86–96% w/w) illustrated the limited chemical stability of polysaccharide-stabilized nanodispersions.
TL;DR: In this article, conditions to obtain microcapsules with antioxidant capacity from a maqui (Aristotelia chilensis [Molina] Stuntz, Elaeocarpaceae) leaf extract by emulsification and subsequent retention after microencapsulation were studied.
Abstract: Microencapsulation technology is an alternative to stabilize stress factors and protect food ingredients or additives, which include environmentally sensitive bioactive principles in protective matrices to increase their functionality and life span. The objective of this research was to study conditions to obtain microcapsules with antioxidant capacity from a maqui (Aristotelia chilensis [Molina] Stuntz, Elaeocarpaceae) leaf extract by emulsification and subsequent retention after microencapsulation. Microcapsules were produced by water-in-oil emulsion (W/O) using a phase of the aqueous maqui leaf extract and gum arabic, and a liquid vaseline phase. Maqui leaf extract antioxidant capacity was 99.66% compared with the aqueous phase of the emulsion at 94.38 and 93.06% for 5% and 15% gum arabic, respectively. The mean yield of maqui leaf extract microencapsulation with 5% gum arabic varied between 38 and 48%, whereas with 15% gum arabic it was 39%. Once the antioxidant microcapsules were formed, mean extract antioxidant capacity ranged between 30 and 35%. Both yields responded similarly to changes in gum arabic concentrations (5% and 15%) in the aqueous phase of the emulsion; 5% concentration produced a microcapsule size from 1.0 to 10 urn. Maqui leaf extracts with high phenolic compound levels, which can be stabilized and protected by the microencapsulation process, produce new natural preservative systems as compared with their synthetic counterparts.
01 Jan 2013
TL;DR: In this article, the effect of different carrier agents (5DE Maltodextrin, 10DE Maltodesxtrin and Capsul ®) on physicochemical characteristics (moisture content, density, solubility, total anthocyanins and antioxidant activity) of strawberry pulp processed by spray drying and stored at room temperature for 90 days.
Abstract: Summary This study aimed to evaluate the effect of different carrier agents (5DE Maltodextrin, 10DE Maltodextrin, gum Arabic and Capsul ® ) on the physicochemical characteristics (moisture content, density, solubility, total anthocyanins and antioxidant activity) of strawberry pulp processed by spray drying and stored at room temperature for 90 days. The use of different carrier agents resulted in powders with bulk densities ranging from 0.40 to 0.52 g/cm 3 and moisture contents below 2.5%. All the samples were highly soluble, but the powders obtained with 5DE Maltodextrin and gum Arabic were less hygroscopic. The sorption isotherms were of type III and the GAB model was the model that best fitted the experimental data. The powder produced with gum Arabic had the highest anthocyanin content and consequently the greatest antioxidant activity value, both immediately after the drying process and during the storage period. The results obtained showed that gum Arabic was the most suitable carrier agent for the production of strawberry pulp powder.
TL;DR: In this article, a central composite rotatable design with a range of independent variables was used: inlet air temperature in the dryer (170-220 oC) and gum Arabic concentration (10-20%, w/w) on the responses: moisture content (0.52-2.39%), hygroscopicity (6.98-9.86 g adsorbed water/100g solids), water activity ( 0.14-0.58), lipid oxidation (0,012-0,064 meq peroxide/kg oil
Abstract: The objective of this study was to obtain babassu coconut milk powder microencapsulated by spray drying process using gum Arabic as wall material. Coconut milk was extracted by babassu peeling, grinding (with two parts of water), and vacuum filtration. The milk was pasteurized at 85 oC for 15 minutes and homogenized to break up the fat globules, rendering the milk a uniform consistency. A central composite rotatable design with a range of independent variables was used: inlet air temperature in the dryer (170-220 oC) and gum Arabic concentration (10-20%, w/w) on the responses: moisture content (0.52-2.39%), hygroscopicity (6.98-9.86 g adsorbed water/100g solids), water activity (0.14-0.58), lipid oxidation (0.012-0.064 meq peroxide/kg oil), and process yield (20.33-30.19%). All variables influenced significantly the responses evaluated. Microencapsulation was optimized for maximum process yield and minimal lipid oxidation. The coconut milk powder obtained at optimum conditions was characterized in terms of morphology, particle size distribution, bulk and absolute density, porosity, and wettability.
TL;DR: In this article, the gelatin/gum Arabic microcapsules encapsulating peppermint oil were prepared by complex coacervation using tannic acid as hardening agent, and the effects of various parameters, including concentration of wall material, core material, TANNIC acid and tween80 were investigated on particle size and encapsulation efficiency.
Abstract: The gelatin/gum Arabic microcapsules encapsulating peppermint oil were prepared by complex coacervation using tannic acid as hardening agent. The effects of various parameters, including concentration of wall material, core material, tannic acid and tween80 were investigated on particle size and encapsulation efficiency. For statistical evaluation of the parameters, Taguchi method has been used. The size of prepared spherical microcapsules was 19-66 micrometers. The results showed that, particle size increased with increasing core and wall concentration and decreased with increasing Tannic acid and Tween80 concentration. The efficiency increased by increasing the core and wall concentration, Tannic acid and Tween80 concentration had no effect on efficiency. Maximum efficiency of 82% was under optimal conditions: 4% wall material, 5% core material, 0.75% tannic acid and 0.02% tween80. The release of microcapsules was investigated in gastric and intestinal fluid. The microcapsules were release most of the core material in simulated gastric fluid (pH 1.2).